Very healthy.
You need to have:
300g flour
200g sugar
1pkt baking powder
1pkt vanilla sugar
2tbsp soy flour
400ml soy milk
100ml vegetable oil
1 GOOD dash caramel syrup
2tbsp chocolate spread or 50g cocoa powder
250-300g icing sugar
3-4tbsp peanut butter
2tbsp margarine
You need to do:
Mix all ingredients from the first column. Place 1/3 in another bowl and add caramel syrup. Add chocolate spread or cocoa powder to the other 2/3 (chocolate spread makes the cake a lot more moist and yuuummmmy).
Place chocolate, then caramel in a greased springform pan.
Bake at 180°C for 40-50mins.
For the peanut butter cream, mix icing sugar, peanut butter and margarine. Cover the cake in it. EAT!
Serves 4-5 hungry people
You need to have:
500g risotto rice
500g chanterelles
1250ml vegetable stock
250ml white wine
1tbsp mushroom breadspread of some sort (optional)
1 good dash soy cream
3-4tbsp margarine
1 medium sized onion
1 garlic clove
2-3tbsp cranberries
2-3tbsp nutritional yeast
salt and pepper to taste
You need to do:
Finely chop onions and garlic (after peeling, that is). Brush chanterelles (don't wash them with water, they'll just soak) and halve the big ones.
Melt 2/3 of the margarine in a pot and fry onions, garlic and rice until glazed.
Slowly add white wine, then stock (pour maybe 1/2 cup at a time). Turn down the heat to medium to low. Stir, stir, stir. The rice should have a porridgey/rice puddingey look and not be drenched in liquid. It shouldn't really be cooking either but the liquid should just slowly evaporate. This is gonna take a while (or a little more), so you need to be patient. It's totally worth it.
When you've poured maybe 3/4 of the liquid, meld the rest of the margarine in a big pan, keep the pan really hot and fry the chanterelles. Add salt and pepper to taste. Don't let the risotto burn, though, and keep adding liquid and stirring once in a while.
When the chanterelles are done, add them and the cranberries to the risotto. You can also pour some of the chanterelle-liquid into the risotto to make it even more chanterelley.
Now let the rice cook until it's soft (stir!), add a dash of soy cream, the yeast and salt and pepper to taste. Enjoy with some more cranberries on top, if you like.
