dispetrichordia:

1.5 Tbsp cocoa powder
1 (heaping) Tbsp sugar
1 Pinch of salt
1 Dash of cayenne (optional)
Enough hot almond milk (or whatever milk product you like) to fill your mug

Mix your dry ingredients in the mug and put a splash of milk to form a paste.  This will help get rid of lumps.  Stir in the rest of your hot milk and put it in your face.

Its also possible to make large batches of this to keep around.  Its pretty much just 1:1 cocoa and sugar, but I haven’t experimented enough to be sure.

These were supposed to be chocolate chip scones, but somewhere along the line I forgot about the chocolate and ended up looking at empty scone dough and a pile of chocolate chunks. The solution was clear and huzzah happy mistakes! The scones themselves are slightly less sweet than traditional scones, which blends really nicely with the sweetness of the chocolate.

Ingredients:

2 c flour
3 Tbsp brown sugar
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp vegan margarine (I use earth balance soyfree)
1 1/2 c chocolate chips
1/3 c “milk” (I used almondmilk but any milk alternative will work)
2 flax “eggs”: 2 Tbsp ground flax, 6 Tbsp water, 1 Tbsp oil

Preheat the oven to 400 degrees.

Step 1:

Sift flour, baking soda and salt in a big bowl.

Step 2:

Mix together your flax eggs, milk and sugar

Step 3:

Cut in your “butter”. You’re essentially cutting the butter into teeny teeny pieces so that little tiny balls of butter are surrounded by flour. This means when it bakes, all those tiny balls of butter melt and make it all flaky and delicious. I just use a fork to mash up the butter with the flour. Try and keep your butter cold or it will just make a gooey mess instead of cutting in properly. You want the mix to be the texture of breadcrumbs. If you’re making chocolate chip scones instead of chocolate filled scones, now would be a good time to throw in your chocolate chips. 

Step 4:

Mix together the flax egg/milk mixture and the butter/flour until it forms a dough, then turn it out onto a floured surface. Knead it for 15 seconds and roll into a 2” thick circle. Step 5:

Cut the circle into 8 triangles.

Step 6:

pile your chocolate on the biggest part of the triangle then fold the little corner up…

Then pinch the seams closed. You want to make sure there are no holes or else the chocolate will leak out and be messy. If you’re into that kind of thing, feel free to sprinkle some sugar on top before baking.

Squidgy reigns over his scone kingdom.

Step 7: Bake for 20-25 minutes or until the top is lightly browned. Don’t let them get too brown or they’ll be hard and dry, which is no fun. Let them cool for a few minutes before you eat them because that chocolate is nuclear straight out of the oven and you will burn your face off. I’ve seen it happen.

NOMNOMNOM

Hello Tumblr!  I’m bringing Vegan Alchemist to you! Also, his name is Squidgy and he is my assistant.  The pictures in this post are pretty old, but the recipe is still delicious.

Sesame Tofu

Ingredients:

- 1 block tofu, pressed and dried with a paper towel.
- Enough vegetable oil for 1/4” deep in your pan. *
- 1-2 Tbsp sesame seeds
- 2 Tbsp sliced scallions (optional)

Batter:
- 2 Tbsp ground flax seed
- 4 Tbsp cornstarch
- 1/2 tsp baking powder pinch of salt
- 1/4 c water

Sauce:
- 1/3 c maple syrup
- 4 Tbsp soysauce or braggs. I used 50/50.
- 2 Tbsp ginger
- 3 cloves garlic
- 2 Tbsp sesame oil
- 2 1/2 Tbsp rice vinegar
- 1/4 c water
- 1 Tbsp cornstarch

*If you’re using a steel pan, to make sure the tofu doesn’t stick you can throw a little bit of salt into the dry pan while its heating up.  Then add the oil.  I don’t know why this works, its magic, deal with it.

Step 1:


Mix your batter. It should be like a thin pancake batter.
While your vegetable oil is heating up over medium high, slice your tofu into squares. Dunk them in the batter and lay them in the hot oil. Remember to lay them away from you, so you don’t splash yourself with hot oil. The batter wont turn golden brown, it will just get crispy. Fry the tofu for about a minute and a half per side. I apologize for the lack of pictures, but expensive camera + batter + hot oil = disaster so…

Step 2:

In a tablespoon of reserved fry oil, fry the ginger and garlic.
Careful not to burn the garlic or it will get bitter.
When the ginger and garlic are soft, add the soy sauce/braggs, rice vinegar, sesame oil and maple syrup.
In a separate cup, mix the water and cornstarch into a slurry and add to sauce.
Bring to a simmer and allow to thicken.
Toss the tofu in to the sauce.
Serve over rice and broccoli.
Sprinkle with sesame seeds and garnish with scallions.

More stuff in the future, like scones, waffles and strawberry mint lemonade!