O Melhor Bolo de Chocolate Vegan

Como o título diz, O Melhor Bolo de Chocolate Vegan, não podia ser mais fácil também.

Descobri essa receita a alguns anos, mas só hoje reparei que nunca tinha compartilhado. Sempre que preparo esse bolo, a patroa adora!

Se você quiser a receita original em inglês, clique aqui – VegWeb

Ingredientes:

– 6 col. sopa de chocolate (ou Nescau)
– 3 xic. de farinha de trigo
– 2 xic. de açúcar (cuidado pois Nescau já tem açúcar)
– 2 col. chá de fermento
– 2 col. chá de sal
– 2 col. sopa de vinagre (pode parecer estranho, mas mete bronca)
– 1/3 xic. de óleo (cortei pela metade a quantidade original)
– 2 col chá de baunilha (com canela em pó fica muito bom)
– 2 xic. de água

Como fazer:

Comece pré aquecendo o forno a 180º C.

Sigo a ordem dos ingredientes, primeiro os secos, depois os molhados, misture tudo em um pote grande. Gosto de provar a massa quando está tudo misturado, essa é a hora para corrigir qualquer coisa, um pouco mais de sal? Um pouco mais de açúcar?

Prepare um tabuleiro ou forma, untando com um pouco de óleo e espalhando um pouquinho de farinha, vire a massa (que vai parecer líquida demais) no tabuleiro e coloque no forno pré aquecido por uns 30 ou 40 minutos. Ao invés de ir por tempo, eu aprendi que em breve o bolo começa a cheirar como biscoito, essa é a hora que eu espeto com um palitinho para ver se está pronto.

Observações:

Se você usar Nescau, cuidado pois já tem açúcar. Quando uso, eu diminuo a quantidade de açúcar para 1 xic. e 1/2 e provo a massa antes de ir para o forno, se for preciso, adicione mais um pouco de açúcar e misture novamente.

A receita original pede por 2/3 xic. de óleo, eu cortei pela metade, ou seja 1/3 xic. de óleo.

A baunilha pode ser substituída por canela em pó ou até menta.

Algumas vezes eu preparei uma calda de chocolate simples, a receita não é exata, é mais ou menos 1 xic. de leite de soja, 3 ou 4 col. sopa de Nescau e 1 col de sopa de farinha de trigo, mexer até dar o ponto desejado e virar no bolo.

Esse bolo pode ser feito em qualquer tipo de forma, mas sempre faço em um tabuleiro, porque é o que eu tenho.

Pode ser recheado ou ainda usar a calda que você quiser.

A foto do bolo foi usada descaradamente e sem permissão, mas foi encontrada em http://pixelatedcrumb.com/2011/09/26/the-easiest-chocolate-cake-recipe-in-the-world/ é uma receita parecida e deve ser muito gostosa também. Assim que puder, substituo por fotos minhas.

 

A receita original encontra-se em: http://www.vegweb.com/recipes/best-vegan-chocolate-cake-ever

Few Recipes to try

I found a few recipes I’d like to give a try. All of them are pre or post run foods. Here they are:

Bell Peppers Stuffed with Quinoa
1 cup uncooked quinoa, rinsed
1/2 tablespoon olive oil
1 onion, chopped
2 cups small mushrooms, sliced
1 cup carrots, chopped
1 red bell pepper, chopped
1/2 cup parsley, chopped
5 cups baby spinach
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cumin
Salt and pepper to taste
1 cup large roasted, salted cashews
6 bell peppers (red, orange, and yellow), tops removed and reserved, seeds and cores discarded

Directions Preheat the oven to 350° F. Cook the quinoa according to package directions. Set aside.

Heat 1/2 tablespoon of the oil in large skillet over medium heat. Add onions and cook about 10 minutes, until transparent. Add mushrooms and continue cooking another 4 to 5 minutes. When mushrooms are softened, add carrots and red bell peppers. Cook for a few minutes, then add parsley and spinach, mixing after each addition.

Let spinach wilt and then stir in cinnamon and cumin.

Add cooked quinoa and toss gently to combine. Season with salt and pepper. Remove from heat and stir in cashews. Divide quinoa mixture evenly between red and yellow bell peppers, gently packing it down and making sure to fully fill each pepper.

Top each with its reserved top and arrange peppers, upright, in a greased deep baking pan. Cover the pan, bake for 45 to 50 minutes. Peppers are done when there is just a slight give to the flesh. Serves six.

Found on Runner’s World.

BASQUE GRILLED VEGETABLE KABOBS WITH KEY LIME CHIMICHURRI

This energizing lunch will power you through an afternoon workout

Image by Joseph De Leo

PUBLISHED 09/10/2007 One of Cora’s simple tricks to add taste without calories is to use vinegars and citrus juices, as in these vegetable kabobs. “When you put a squeeze of citrus–lemon or lime–on anything, it just makes it pop,” she says.

3 bell peppers, all colors, cut into two-inch pieces
2 portobello mushrooms, cut into quarters
2 zucchini, cut into two-inch rounds
1 red onion, cut in two-inch pieces

Vegetable Rub
Salt and freshly ground black pepper
1/2 tablespoon chili powder
1 teaspoon sea salt
1 tablespoon dried orange rind

Basque-Style Green Sauce
6 garlic cloves, peeled and chopped
3 dried bay leaves
3 key limes (or 6 teaspoons bottled key-lime juice)
1 fresh poblano pepper, coarsely chopped with the seeds left in (optional)
1 fresh serrano chili, coarsely chopped with the seeds left in (optional)
1/2 tablespoon sea salt
1/3 cup finely chopped fresh Italian flat-leaf parsley
1/4 cup finely chopped fresh oregano
1/2 cup finely chopped fresh basil
1/3 cup olive oil

Cover the veggies with the rub and let them rest in a baking dish or large bowl. Preheat the grill. Make the green sauce by combining the garlic, bay leaves, peppers, and sea salt in a mortar and mash with a pestle until a smooth paste is formed. (If you don’t have a mortar and pestle, put all the ingredients in a blender along with just a teaspoon or so of vinegar.) Transfer to a mixing bowl and add the parsley, oregano, and basil. Juice the key limes into the bowl. Whisk in the olive oil until well combined. Set aside. Skewer veggies and grill on all sides. Serve over a bed of steamed brown rice and drizzle sauce over the veggies.

Calories: 220
Fat: 11 g
Carbs: 29 g
Protein: 7 g

Found on Runner’s World.

CURRIED LENTILS WITH BUTTERNUT SQUASH

A satisfying night-before-the-race dinner that won’t slow you down

Image by Joseph De Leo

PUBLISHED 09/10/2007 “For such a homey, healthy dish, this dinner has a lot of pizzazz, thanks to the fresh ginger, curry, and chili powder,” says Cora. In Cora’s new cookbook, Cooking from the Hip, she focuses on fast, healthy recipes that are easy to prepare. Since you can cook the lentils and chunks of squash beforehand and keep them in the fridge overnight, the final prep time for this recipe is minimal. And Cora says you can peel the fresh gingerroot quickly by scraping it with a spoon.

Cora likes to serve this dinner with fresh mango chutney, a big bowl of brown rice, and an ice-cold beer. If you’re treating yourself to this dish the night before a race, you might want to make that a small glass of beer.

1 cup dry lentils
1 small butternut squash
1 tablespoon olive oil
1 tablespoon curry powder
1 teaspoon grated gingerroot
1 teaspoon chili powder
Salt and pepper to taste
1/4 cup shredded coconut (optional)

Spray a two-quart baking dish with cooking spray and set aside. Pour the lentils into a deep pot and cover with cold water. Bring the water to a boil, reduce the heat, and add raw chunks of the squash (go ahead and leave the skin on to add nutrients and texture to the dish). Simmer until the squash is soft (about one hour). Remove the pot from the heat, drain, and set aside. With tongs, pull out the chunks of squash and mash them roughly, skins and all, with a fork, ricer, or potato masher.

Preheat the oven to 400°F. In a large bowl, mix the drained cooked lentils and mashed squash with the olive oil and all the spices (including the salt and pepper). Spoon the mixture into the baking dish. At this point, you can cover the dish and refrigerate it for a few hours or even overnight. When you’re ready, bake until piping hot, which will be about 20 minutes if you’re putting it into the oven right after mixing it or 25 to 30 minutes if it’s been refrigerated. Serve warm, garnished with shredded coconut if you like and with a serving of wild greens, such as blanched chard. Serves two as a hearty main dish or four as a side dish.

Calories: 530
Protein: 32 g
Carbs: 94 g
Fat: 8 g

Found on Runner’s World.

=BOVDDESERVICE|EXCEL!PETR4_codigo

Roasted Cauliflower

CauliflowerThis recipe is more of a guideline. For example, if you follow a low-sodium diet, it’s perfectly acceptable to omit the salt (and, conversely, if you’re a salt-lover, to add a little more). The key is to roast the cauliflower until it becomes caramelized — don’t be alarmed if some of the florets get slightly blackened, as this just adds to its addictive flavor.

Makes 4 side-dish servings

1 medium to large head cauliflower, washed

1/2 teaspoon salt

3 to 4 tablespoons olive oil

Preheat oven to 400 degrees.

Trim any leaves and cut the cauliflower into quarter-inch slices. Toss with the olive oil and salt, spread in a single layer in a baking dish and roast until it begins to brown a bit and the oil is sizzling.

Turn the pieces once or twice and give the pan a good shake while it’s roasting, about 25 minutes.

Cauliflower: A Love Story, April 9, 2008.

Desfiado de Carne de Jaca – TESTAR!!

Receita não testada ainda. Achei a receita interessante e diferente.

Ingredientes:
1 jaca verde pequena
1 colher (sopa) salsa
1 colher (sopa) cebolinha
2 cebola pequena
5 colheres (sopa) de extrato de tomate
100ml de água
1 colher (chá) de realçador de sabor (vou substituir com shoyu)
2 colheres (sopa) de óleo vegetal
Sal

Modode Preparo:
Lavar a jaca; cortar em rodelas de 1 cm aproximadamente; cozinhar em panela de pressão; escorrer; desfiar; reservar.
Colocar numa panela o óleo vegetal, o alho, a cebola; a crescentar o tomate, o extrato de tomate e a água; deixar ferver; adicionar o sal e o realçador de sabor; cortar a salsa e a cebolinha para decorar.