The Cows Will Thank You! a vegetarian (and sometimes vegan) food blog


Holy F#@ck Triple Chocolate Cake with Chocolate Raspberry Rum Agave Icing (Gluten free!)

Ok, this cake is guaranteed to send health nuts and vegans scurrying for the hills! But, ya know, sometimes in life we have to say “oh the hell with it” and enjoy something absolutely decadent. This cake and icing is an easy-to-make, mouthgasm-inducing exquisite treat that will bowl over the chocolate lovers (and gluten allergy victims) in your life!

Cake Ingredients:

– 2 oz dark or semisweet chocolate (almost a whole candy bar is what I used)

– 1 cup unsalted butter

– 1 1/2 cup sugar

– 1 cup cocoa powder

– 6 eggs. beaten

– 2 tsp vanilla extract

Cake Directions:

– Preheat oven to 300

– Melt butter and chocolate together (over double-boiler works best)

– Stir together dry ingredients in large mixing bowl

– Combine dry ingredients with chocolate/butter mixture and whisk together well

– Pour mixture into greased cake pan

– Bake 40 minutes at 300 (may need to bake more, cake is done when toothpick inserted in the middle comes out clean)

– Let cake cool in pan then carefully transfer cake to cooling rack (I made a make-shift cooling rack out of the wire rack from my toaster oven and two tuna cans)

Icing Ingredients

– 1/2 lb semisweet chocolate chips

– 2/3 cup sour cream

– 4 tbsp seedless raspberry jam

– 2 tbsp agave nectar

– 1 tbsp spiced rum (more or less to taste)

– 1 tsp vanilla extract

– 1.5 tbsp unsalted butter

Icing Directions:

– Melt butter and chocolate, just like with cake

– Combine all ingredients into a large mixing bowl and beat on low with an electric mixer until smooth

– Allow icing to cool in fridge for up to two hours then ice cake!

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Pesto Rice with Beans – Crock Dish

Oi Vey! I’ve been so busy that I’ve been not cooking at home and eating take-out like everyday of my life… bad news. Last week I finally put my foot down and made some crock pot dinners, and this one was my favorite because it is SO easy and SOO good! It can be made with or without the crock, but the crock comes in handy if you’re busy and want to come home to a hot, tasty meal!

Ingredients:

1 can (or 15 oz) White Beans

2 cups veggie broth

slightly less than 3/4 cup brown rice

1 1/2 cups green beans (thawed if frozen)

1/2 cup prepared pesto

Directions with crock:

– Put in broth, rice and beans and stir. Let cook on high for 3-4 hours or low for 6-8 hours.

– An hour before serving add green beans and pesto

– Serve and enjoy!

Directions without crock:

– Cook rice in broth

– in separate saucepan, heat beans and green beans in water

– Drain rice and beans, then combine

– Add pesto

– Serve and enjoy!

Tip: Even if all the ingredients are cooked and it’s not dinner time, you can always just keep them in the crock on “warm”