Chocolate Banana Cake

ONE
1 3/4 cup whole wheat flour
1/4 cup baking cocoa
3/4 t baking soda
1/4 t salt

TWO
1/2 cup brown sugar
1 T olive oil
2 egg whites
1/2 cup low-fat buttermilk
1 t vanilla extract
3 mashed overripe bananas

Pre-heat the oven to 350F. Ligthtly grease and flour a cake pan. In a bowl, mix the ingredients in ONE. In a separate bowl, combine the ingredients in TWO. Fold TWO into ONE and pour the batter into the pan. Bake for about 40 minutes or until firm.

From lowfatcooking.about.com

Vegan Chocolate-Ginger Cake

ONE
3/4 cup flour
1/3 cup cocoa powder
2 t baking powder
1/2 t baking soda
1/2 t salt

TWO
1 cup unsweetened apple sauce
1/3 cup brown sugar
1 t vanilla

THREE
1/3 cup crystallized ginger, minced

Preheat the oven to 355F. lightly oil and grease a small cake tin or muffin pan if making muffins. In a bowl, shift the ingredients in ONE. In a separate bowl, combine the ingredients in TWO. Fold the wet into the dry ingredients. Add THREE.  Pour the batter into the pan. Bake for about 20 minutes (cake) or 10 (muffins) or until set.

Original in Southern in Law

Vegan Cajun Meatloaf

SPICE MIX (prepare and set aside)
2 bay leaves
1 t salt
1 t cayenne pepper
1 t black pepper
1/2 t white pepper
1/2 t cumin
1/2 t nutmeg

ONE
1 onion, chopped
4 garlic cloves, pressed
1 green pepper, chopped

TWO
1/2 cup ketchup
1/2 cup fat-free evaporated milk
1 T hot sauce
1 T vegan Worcester sauce

THREE
1 lb vegan 'meat' crumbs (I used boca frozen crumbs)
1 vegan 'sausage'

Preheat the oven to 350F. In a large pot, saute the ingredients in ONE with a few T of water. Once the onions are soft and sticking to the pan, add the ingredients in TWO and cook for 2 more minutes. Add the ingredients in THREE and stir well. Remove the bay leaves from the spice mix and add the spices. Pour the mixture into a lightly oiled oven pan and shape into a loaf. Cook for 20 minutes. Then turn the oven up to 400F and cook for another 15 minutes or until browned. Serve with oven (sweet) potato fries and ketchup.

Original from Allrecipes.com

(Crockpot) Chickpea and Lentil Curry

ONE
1 onion, chopped
5 garlic cloves, pressed

TWO
1 t fresh grated ginger
1/4 cup tomato paste
1 T curry powder
1 t coriander
1 t thyme
1/2 t cumin
1/4 t cayenne pepper
1/4 t turmeric

THREE
1/2 cup dried brown/green lentils, rinsed
1 green bell pepper, chopped
3 cups cauliflower, chopped into small florets
1 large russet potato, cubed
3 cups (or 2 15oz cans) cooked chickpeas, drained and rinsed
1 1/2 cups water
salt and pepper, to taste

FOUR
2 T spicy mango chutney
1 T rice vinegar (or white wine vinegar)

FIVE
1/2 thawed frozen peas

1/4 cup fresh chopped cilantro.

In a saucepan, saute the ingredients in ONE with a few tablespoons of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook, stirring constantly, until fragrant. Add a little more water if needed. Transfer to the slow cooker and add the ingredients in THREE. Cook on low for 6 1/2 hours or on high for 4. In a bowl, combine the ingredients in FOUR, and add to the curry, along with FIVE. Cook for 30 more minutes. Before serving, you may puree a cup or two of the stew and then stir it back in the pot or leave as is. Add the cilantro and serve over rice.

Original in Fresh from the Vegan Slow Cooker