This vegan chocolate cake blew my mind!

Picture from AllRecipes.Com

I can personally attest to the fact that it's moist and delicious and amazing. And vegan, if you use the right chocolate chips (or omit them). Since I didn't change a thing, I'll link you to the original recipe: http://allrecipes.com/recipe/egg-free-dairy-free-nut-free-cake/

Shona's AMAZING vegan coconut-squash soup

Image from Dear Kitchen: Let's be friends

Ingredients:

A quarter of a LARGE orange roasted squash (I used winter squash) - about 15 oz of pulp

1 medium yellow onion, chopped

olive oil, for frying

3 cloves garlic

1 tsp grated ginger

1 can of coconut milk

2 tsp garam masala

2 tsp cumin

2 tsp finely chopped serranoes

salt to taste

Garnish - chopped fresh green onions & thinly sliced baby carrots

Adapted from: http://well.blogs.nytimes.com/2011/11/01/a-thanksgiving-feast-no-turkeys-allowed/

1. Heat the oil in a saucepan or pot

2. Fry the onions till they are soft (3-5 minutes) then add in the garlic and ginger (saute till aromatic). Next, add your squash.

3. Add in the garam masala, cumin & serranoes & saute for 3-5 minutes (once aromatic and before it starts to burn)

4. Add in your coconut milk and simmer for 10-15 minutes. Puree in a blender.

5. Taste & adjust seasonings, then serve garnished with green onions & carrots!

YUM!!!