Vegan Chocolate Cake

Lazy Cat Kitchen has countless recipes for vegan loaf cakes, and this one is perfect for beginners who want to start with the basics. You’ll especially enjoy it if your idea of a perfect dessert is anything with chocolate since this happens to be its main ingredient.

View this post on Instagram

A post shared by Ania @lazycatkitchen.com (@lazycatkitchen)

Vegan Carrot Cakes

If you happen to be a huge fan of carrot cakes and want to try a delicious loaf that tastes just like this classic dessert, this plant-based, gluten-free recipe is just the thing you need.

View this post on Instagram

A post shared by Ania @lazycatkitchen.com (@lazycatkitchen)

Vegan Lemon Cake

Lemons and poppy seeds are a timeless food combo that’s never going out of style, and Ania couldn’t resist making a loaf cake that includes these ingredients.

View this post on Instagram

A post shared by Ania @lazycatkitchen.com (@lazycatkitchen)

Vegan Lemon Blueberry Cake

Ania often uses lemon zest to make her loaf cakes extra-refreshing, but poppy seeds aren’t the only ingredient that she enjoys combining them with. She opted for blueberries this time around and the result was truly amazing.

View this post on Instagram

A post shared by Ania @lazycatkitchen.com (@lazycatkitchen)

The post Discover the Sweet World of Vegan Loaf Cakes With Lazy Cat Kitchen appeared first on thedancingcucumber.com.

Ingredients 

• 1 quart of heavy cream 
• 1 vanilla bean 
• 1 cup of sugar 
• 6 eggs

Recipe

1. First start off by separating the eggs. You can save the egg yolks for omelettes, meatballs, or meringue! 
2. Then, split the vanilla bean in half and use the back of a small knife to scrape out the caviar and put it along with the pod into a medium pot. 
3. Pour in the cream and then turn the heat on medium-high and bring it to a boil.  
4. Cover it, set it to the side for 15 minutes, and then take out the pod. 
5. In a large bowl, add the egg yolks and half of the sugar. Whisk until the color is a light yellow, and then slowly pour in the hot cream. Do it as slowly as you can or the eggs will cook and become scrambled eggs.
6. Pour mixture into ramekins and put them into a baking dish. 
7. Fill the dish with hot water so it comes halfway up the sides of the ramekins. This will ensure an even bake. 
8. Bake at 325 F for 40-45 minutes, then pour the remaining sugar on top of the ramekins and broil them for a few minutes until the sugar has caramelized, or use a blowtorch to do it. 
9. Enjoy!  

The post It Doesn’t Get Easier Than This Crème Brûlée Recipe appeared first on thedancingcucumber.com.

Ingredients:

• 1 package of wonton or gyoza wrappers
• 1 egg white 
• 2 cups of ricotta cheese
• 1/4 teaspoon of nutmeg, freshly grated if possible
• 1 teaspoon of lemon zest
• Salt and pepper to taste
• All-purpose flour for dusting 

Instructions:

1. Lightly flour the surface where you intend on assembling the ravioli, but be more heavy-handed with the flouring in the place where you’ll be putting the finished ravioli so they don’t dry out while you continue to make the whole batch. 
2. If the ricotta cheese seems wet, drain it in the sink with a cheesecloth, then put it into a medium-sized bowl. 
3. To the ricotta, add the nutmeg, lemon zest, and salt and pepper to your taste. Feel free to add in other ingredients, this is simply the base. 
4. Beat the egg white for 20-30 seconds in a small bowl. 
5. Take the wrappers and fill them with 1 teaspoon of the filling, then, lightly brush the edges of the wrapper with the egg white. This will create a seal when you put the second wonton wrapper on top of it. 
6. At this point, if you want to cut out any shapes out of the ravioli, now is the time. You can also leave it square. 
7. Bring a pot of water to a boil, salt it, and cook the ravioli for 3-4 minutes. 
8. Serve with any sauce you like and enjoy!

The post Forget About Homemade Pasta Dough, Use This Hack to Make Ravioli at Home! appeared first on thedancingcucumber.com.

Ingredients 

• Two tablespoons of unsalted butter
• One medium rutabaga 
• Two large carrots
• One large onion
• Six cups of the stock of your choice, homemade or storebought
• Salt and pepper to taste 
• Optional: a splash of heavy cream

Instruction

1. Rinse the carrots and rutabaga well and then peel them both. 
2. Cut the rutabaga into a small dice along with the onion. Chop the carrot into thin slices. 
3. Put the butter into a heavy-bottomed pot over medium heat and add in all the vegetables. 
4. Cook for 5-10 minutes until the onions are translucent, and season with salt as well. 
5. Cover the pot for 10 minutes or until the vegetables have softened significantly. 
6. Add in the stock and bring to a boil and then down to a simmer and cook for 30 minutes.
7. Let the soup cool before blending it until smooth. 
8. Taste for seasoning and add in more salt or pepper if necessary.
9. If you want it to be really rich and creamy, add in a splash of heavy cream right before serving, and enjoy!

The post Rutabaga is the Unexpected Star of This Soup appeared first on thedancingcucumber.com.

Ingredients

• 3/4 cup of unsalted butter 
• 10 cups of chopped stale sourdough bread
• 1/3 cup of hazelnuts
• 3 tablespoons of olive oil 
• 12 ounces of Italian sausage
• 2 roughly chopped onions
• 4 chopped celery stalks
• 1 chopped bulb of fennel 
• 2 tablespoons of freshly chopped sage
• 1/2 cup of white wine
• 2 beaten eggs
• 2 cups of turkey or chicken stock 
• Kosher salt and black pepper to taste

Instructions

1. Toast hazelnuts at 350 F for 10-12 minutes, chop and put into a very large bowl with the bread. 
2. Cook the sausage for 8-10 minutes over medium-high heat with the oil. Add to the bread bowl. 
3. Cook the onions, celery, fennel, and sage in the same skillet. Season, and cook for 10-12 minutes until the onions are soft and then add to the bowl. 
4. Turn the heat to medium and pour in wine, scraping the bottom to get the brown bits. Cook for 1 minute, add half a cup of butter until melted. Pour over the bread bowl. 
5. Mix eggs and stock together and pour over bread and season with salt and pepper. Pour into a greased baking dish and use the remaining butter to dot the stuffing throughout. 
6. Cover with foil that’s been greased and bake at 350 F for 30-35 minutes. Uncover, and bake at 450 F for another 20-25 minutes. 
7. Enjoy!

The post You Can’t Have Thanksgiving Without This Stuffing Recipe! appeared first on thedancingcucumber.com.

Ingredients 

• 3 minced cloves of garlic 
• 1 tablespoon of cumin
• 1 tablespoon of olive oil
• 1 tablespoon of paprika
• 1/2 teaspoon of ground black pepper
• 1/2 teaspoon of dried oregano
• 1 1/2 teaspoons of  kosher salt
• 2 lemons
• 1 4 pound chicken

Recipe

1. In a small bowl, mix the garlic, all the spices, 1/2 teaspoon of the salt and the zest from one of the lemons. Cut the lemons in half and use the juice from one whole lemon plus half of the second. Mix well. 
2. Put the chicken onto a cutting board, breast side down, and cut along both sides of the backbone of the chicken with kitchen shears to remove the backbone, also known as spatchcocking. Then, turn the chicken breast side up, press down on the breastbone to crack it so it lays super flat. 
3. Pat down with paper towels and juice the other half of the lemon right onto the skin and inside the chicken. 
4. Take 2 tablespoons of the spice mixture and spread it under the skin, and season the chicken skin with the 1 teaspoon of salt left. 
5. Put the chicken into a roasting pan, roast at 400 F for about 50-60 minutes, brushing the bird with the juices it releases every 20 minutes along with some of the leftover spice mixture. 
6. When the juices run clear, take the chicken out, let it rest for 15 minutes, and enjoy!

The post You Won’t Be Able to Get Enough of This Peruvian Chicken appeared first on thedancingcucumber.com.

Ingredients

• 1/2 cup of raw tahini
• One or two lemons
• 2-4 tablespoons of water
• One or two cloves of garlic
• Parsley to garnish
• Salt and pepper to taste

Instructions

1. Mix the tahini in the jar or container first because the oils will have separated. 
2. Then, scoop out the 1/2 cup and put it into a small bowl. 
3. Using a garlic press or a sharp knife, mince the garlic very small. 
4. Take the lemon and juice it into the 1/2 cup measure you used for the tahini. That way you can get all the extra tahini that is stuck onto it out of it.
5. Add it to the raw tahini. Then, start by adding just one or two of the tablespoons of water and mix. You want to see what the consistency is like before you add any more. If it’s still too thick, add more water. If not, don’t!
6. Then, add in half the garlic, salt, and pepper, and taste it. If you want to add more garlic or more seasoning, now is the time. 
7. Chop up some parsley to sprinkle over the top of the bowl and you’re set!

The post The Easiest Sauce to make is Tahini! appeared first on thedancingcucumber.com.

Ingredients

• 2 1/4 cups of flour
• 1/3 cup of cocoa powder
• 1 1/2 teaspoons of baking powder
• 1/4 teaspoon of salt
• 1/2 cup of softened unsalted butter
• 2 oz of softened cream cheese
• 1 1/2 cups of sugar
• 2 large eggs
• 1 1/2 to 2 teaspoons of red food dye 
• 1 teaspoon of vanilla extract
• 1/2 cup of powdered sugar

Recipe

1. In a large bowl, mix flour, cocoa powder, baking powder, and salt.
2. Into the bowl of a stand mixer, put in the butter and cream cheese. Mix until combined.
3. Add in the sugar and cream for 1-2 minutes. 
4. To the stand mixer, add in the egg, food dye, and vanilla extract and continue to mix.
5. Then, lower the speed to low and add in half of the dry ingredients, and then the other half once everything is incorporated.  
6. Put the bowl of dough into the fridge for 4 hours to rest. 
7. Then, scoop out balls of the dough and roll each into the powdered sugar before placing 1 inch apart on a parchment-lined baking sheet. 
8. Bake for 9-11 minutes at 350 F, move to a cooling rack, and then enjoy!

The post Don’t Deny Yourself the Pleasure of These Red Velvet Crinkle Cookies! appeared first on thedancingcucumber.com.

Vegan Chocolate Cake

Lazy Cat Kitchen has countless recipes for vegan loaf cakes, and this one is perfect for beginners who want to start with the basics. You’ll especially enjoy it if your idea of a perfect dessert is anything with chocolate since this happens to be its main ingredient.

View this post on Instagram

A post shared by Ania @lazycatkitchen.com (@lazycatkitchen)

Vegan Carrot Cakes

If you happen to be a huge fan of carrot cakes and want to try a delicious loaf that tastes just like this classic dessert, this plant-based, gluten-free recipe is just the thing you need.

View this post on Instagram

A post shared by Ania @lazycatkitchen.com (@lazycatkitchen)

Vegan Lemon Cake

Lemons and poppy seeds are a timeless food combo that’s never going out of style, and Ania couldn’t resist making a loaf cake that includes these ingredients.

View this post on Instagram

A post shared by Ania @lazycatkitchen.com (@lazycatkitchen)

Vegan Lemon Blueberry Cake

Ania often uses lemon zest to make her loaf cakes extra-refreshing, but poppy seeds aren’t the only ingredient that she enjoys combining them with. She opted for blueberries this time around and the result was truly amazing.

View this post on Instagram

A post shared by Ania @lazycatkitchen.com (@lazycatkitchen)

The post Discover the Sweet World of Vegan Loaf Cakes With Lazy Cat Kitchen appeared first on thedancingcucumber.com.

Ingredients 

• 1 quart of heavy cream 
• 1 vanilla bean 
• 1 cup of sugar 
• 6 eggs

Recipe

1. First start off by separating the eggs. You can save the egg yolks for omelettes, meatballs, or meringue! 
2. Then, split the vanilla bean in half and use the back of a small knife to scrape out the caviar and put it along with the pod into a medium pot. 
3. Pour in the cream and then turn the heat on medium-high and bring it to a boil.  
4. Cover it, set it to the side for 15 minutes, and then take out the pod. 
5. In a large bowl, add the egg yolks and half of the sugar. Whisk until the color is a light yellow, and then slowly pour in the hot cream. Do it as slowly as you can or the eggs will cook and become scrambled eggs.
6. Pour mixture into ramekins and put them into a baking dish. 
7. Fill the dish with hot water so it comes halfway up the sides of the ramekins. This will ensure an even bake. 
8. Bake at 325 F for 40-45 minutes, then pour the remaining sugar on top of the ramekins and broil them for a few minutes until the sugar has caramelized, or use a blowtorch to do it. 
9. Enjoy!  

The post It Doesn’t Get Easier Than This Crème Brûlée Recipe appeared first on thedancingcucumber.com.

Ingredients:

• 1 package of wonton or gyoza wrappers
• 1 egg white 
• 2 cups of ricotta cheese
• 1/4 teaspoon of nutmeg, freshly grated if possible
• 1 teaspoon of lemon zest
• Salt and pepper to taste
• All-purpose flour for dusting 

Instructions:

1. Lightly flour the surface where you intend on assembling the ravioli, but be more heavy-handed with the flouring in the place where you’ll be putting the finished ravioli so they don’t dry out while you continue to make the whole batch. 
2. If the ricotta cheese seems wet, drain it in the sink with a cheesecloth, then put it into a medium-sized bowl. 
3. To the ricotta, add the nutmeg, lemon zest, and salt and pepper to your taste. Feel free to add in other ingredients, this is simply the base. 
4. Beat the egg white for 20-30 seconds in a small bowl. 
5. Take the wrappers and fill them with 1 teaspoon of the filling, then, lightly brush the edges of the wrapper with the egg white. This will create a seal when you put the second wonton wrapper on top of it. 
6. At this point, if you want to cut out any shapes out of the ravioli, now is the time. You can also leave it square. 
7. Bring a pot of water to a boil, salt it, and cook the ravioli for 3-4 minutes. 
8. Serve with any sauce you like and enjoy!

The post Forget About Homemade Pasta Dough, Use This Hack to Make Ravioli at Home! appeared first on thedancingcucumber.com.

Ingredients 

• Two tablespoons of unsalted butter
• One medium rutabaga 
• Two large carrots
• One large onion
• Six cups of the stock of your choice, homemade or storebought
• Salt and pepper to taste 
• Optional: a splash of heavy cream

Instruction

1. Rinse the carrots and rutabaga well and then peel them both. 
2. Cut the rutabaga into a small dice along with the onion. Chop the carrot into thin slices. 
3. Put the butter into a heavy-bottomed pot over medium heat and add in all the vegetables. 
4. Cook for 5-10 minutes until the onions are translucent, and season with salt as well. 
5. Cover the pot for 10 minutes or until the vegetables have softened significantly. 
6. Add in the stock and bring to a boil and then down to a simmer and cook for 30 minutes.
7. Let the soup cool before blending it until smooth. 
8. Taste for seasoning and add in more salt or pepper if necessary.
9. If you want it to be really rich and creamy, add in a splash of heavy cream right before serving, and enjoy!

The post Rutabaga is the Unexpected Star of This Soup appeared first on thedancingcucumber.com.

Ingredients

• 3/4 cup of unsalted butter 
• 10 cups of chopped stale sourdough bread
• 1/3 cup of hazelnuts
• 3 tablespoons of olive oil 
• 12 ounces of Italian sausage
• 2 roughly chopped onions
• 4 chopped celery stalks
• 1 chopped bulb of fennel 
• 2 tablespoons of freshly chopped sage
• 1/2 cup of white wine
• 2 beaten eggs
• 2 cups of turkey or chicken stock 
• Kosher salt and black pepper to taste

Instructions

1. Toast hazelnuts at 350 F for 10-12 minutes, chop and put into a very large bowl with the bread. 
2. Cook the sausage for 8-10 minutes over medium-high heat with the oil. Add to the bread bowl. 
3. Cook the onions, celery, fennel, and sage in the same skillet. Season, and cook for 10-12 minutes until the onions are soft and then add to the bowl. 
4. Turn the heat to medium and pour in wine, scraping the bottom to get the brown bits. Cook for 1 minute, add half a cup of butter until melted. Pour over the bread bowl. 
5. Mix eggs and stock together and pour over bread and season with salt and pepper. Pour into a greased baking dish and use the remaining butter to dot the stuffing throughout. 
6. Cover with foil that’s been greased and bake at 350 F for 30-35 minutes. Uncover, and bake at 450 F for another 20-25 minutes. 
7. Enjoy!

The post You Can’t Have Thanksgiving Without This Stuffing Recipe! appeared first on thedancingcucumber.com.

Ingredients 

• 3 minced cloves of garlic 
• 1 tablespoon of cumin
• 1 tablespoon of olive oil
• 1 tablespoon of paprika
• 1/2 teaspoon of ground black pepper
• 1/2 teaspoon of dried oregano
• 1 1/2 teaspoons of  kosher salt
• 2 lemons
• 1 4 pound chicken

Recipe

1. In a small bowl, mix the garlic, all the spices, 1/2 teaspoon of the salt and the zest from one of the lemons. Cut the lemons in half and use the juice from one whole lemon plus half of the second. Mix well. 
2. Put the chicken onto a cutting board, breast side down, and cut along both sides of the backbone of the chicken with kitchen shears to remove the backbone, also known as spatchcocking. Then, turn the chicken breast side up, press down on the breastbone to crack it so it lays super flat. 
3. Pat down with paper towels and juice the other half of the lemon right onto the skin and inside the chicken. 
4. Take 2 tablespoons of the spice mixture and spread it under the skin, and season the chicken skin with the 1 teaspoon of salt left. 
5. Put the chicken into a roasting pan, roast at 400 F for about 50-60 minutes, brushing the bird with the juices it releases every 20 minutes along with some of the leftover spice mixture. 
6. When the juices run clear, take the chicken out, let it rest for 15 minutes, and enjoy!

The post You Won’t Be Able to Get Enough of This Peruvian Chicken appeared first on thedancingcucumber.com.

Ingredients

• 1/2 cup of raw tahini
• One or two lemons
• 2-4 tablespoons of water
• One or two cloves of garlic
• Parsley to garnish
• Salt and pepper to taste

Instructions

1. Mix the tahini in the jar or container first because the oils will have separated. 
2. Then, scoop out the 1/2 cup and put it into a small bowl. 
3. Using a garlic press or a sharp knife, mince the garlic very small. 
4. Take the lemon and juice it into the 1/2 cup measure you used for the tahini. That way you can get all the extra tahini that is stuck onto it out of it.
5. Add it to the raw tahini. Then, start by adding just one or two of the tablespoons of water and mix. You want to see what the consistency is like before you add any more. If it’s still too thick, add more water. If not, don’t!
6. Then, add in half the garlic, salt, and pepper, and taste it. If you want to add more garlic or more seasoning, now is the time. 
7. Chop up some parsley to sprinkle over the top of the bowl and you’re set!

The post The Easiest Sauce to make is Tahini! appeared first on thedancingcucumber.com.

Ingredients

• 2 1/4 cups of flour
• 1/3 cup of cocoa powder
• 1 1/2 teaspoons of baking powder
• 1/4 teaspoon of salt
• 1/2 cup of softened unsalted butter
• 2 oz of softened cream cheese
• 1 1/2 cups of sugar
• 2 large eggs
• 1 1/2 to 2 teaspoons of red food dye 
• 1 teaspoon of vanilla extract
• 1/2 cup of powdered sugar

Recipe

1. In a large bowl, mix flour, cocoa powder, baking powder, and salt.
2. Into the bowl of a stand mixer, put in the butter and cream cheese. Mix until combined.
3. Add in the sugar and cream for 1-2 minutes. 
4. To the stand mixer, add in the egg, food dye, and vanilla extract and continue to mix.
5. Then, lower the speed to low and add in half of the dry ingredients, and then the other half once everything is incorporated.  
6. Put the bowl of dough into the fridge for 4 hours to rest. 
7. Then, scoop out balls of the dough and roll each into the powdered sugar before placing 1 inch apart on a parchment-lined baking sheet. 
8. Bake for 9-11 minutes at 350 F, move to a cooling rack, and then enjoy!

The post Don’t Deny Yourself the Pleasure of These Red Velvet Crinkle Cookies! appeared first on thedancingcucumber.com.