Lime Coconut Cake (Susan) from Get It Ripe by jae steele (Arsenal Pulp Press, 2008)

Lime Coconut Cake
Ingredients
2 ¼ C. light spelt flour (plus extra for dusting)
1 C. organic sugar
1/3 C. unsweetened shredded coconut
1 tsp. baking soda
½ tsp. salt
1 C. coconut milk (non-light version)
¼ C. softened non-hydrogenated coconut oil (plus extra to coat pan)
Zest of 2 organic limes
1 tsp. pure vanilla extract
¼ C. freshly squeezed lime juice
Powdered organic sugar (for garnish)

Instructions
Preheat oven to 350 degrees. Lightly oil a 9 inch cake pan and dust with flour.
Wisk together the flour, sugar, coconut, baking soda, and salt in a large bowl.
Add the coconut milk, oil, lime zest, and vanilla, and mix with a spatula just until all flour is absorbed. Add the lime juice, stir quickly, just until juice is evenly distributed throughout the batter, and immediately pour into pan.
Bake for 25-30 minutes, until top is domed, edges have begun to pull away from sides, and a toothpick inserted into center comes out clean.
Remove from over and allow to cool in pan for 10 minutes, before transferring it to a rack or serving plate. Serve warm, dusted with powdered sugar, or allow to cool completely before frosting or glazing.

Lime Coconut Icing (Optional)
Ingredients
1 C. unsweetened shredded coconut (plus extra for garnish)
1 C. powdered sugar
½ C. softened non-hydrogenated coconut oil
3 Tbs. fresh lime juice
2 Tbs. coconut milk (non-light version)
½ tsp. pure vanilla extract
1/8 tsp. salt
1 tsp. finely grated lime zest
1 fresh lime, thinly sliced (for garnish)

Instructions
Toss the coconut into a food processor and give it a whirl for about 1 minute to make a fine powder. Add the sugar, oil, lime juice, coconut milk, vanilla, and salt, and blend until smooth, slightly adjusting measurements if needed for a spread-able texture. Scrape all the icing into a bowl using a spatula. Fold in the lime zest.
Spread a very thin layer of icing over the cake (to create a ‘crumb coat’). Refrigerate cake 10 minutes to set.
Remove cake from fridge and frost with remaining icing, starting from center top and working out to and down the sides. Garnish with the lime slices and additional shredded coconut.

Can double both recipes for a two layer cake.

See Jae Steele's website and blog at: Get It Ripe

Coconut Cauliflower Chana (Janis) from Get It Ripe by jae steele (Arsenal Pulp Press, 2008)

Ingredients
2 Tbs. non-hydrogenated coconut oil or olive oil
2 medium-large onions, chopped
2 large carrots, chopped
3 large or 5 medium cloves garlic, minced
1 Tbs. grated fresh ginger root
1-2 Tbs. curry powder, or to taste
¼ tsp. cayenne pepper, or to taste
2 tsp. salt
2 fist-sized orange-fleshed sweet potatoes, diced
3 C. diced cauliflower
1 red bell pepper, chopped
2 ½ C. cooked chickpeas/garbanzo beans (2 14oz. cans), drained and rinsed
1 14oz. can coconut milk
¼-½ C. water
¼ C. shredded unsweetened coconut
1 handful chopped cilantro leaves (for garnish)

Instructions
Heat the oil in a soup pot on medium heat. Add the onions and sauté for about 5 minutes. Add the carrots, garlic, ginger, curry powder, cayenne, and salt. Sauté for another 5 minutes. Stir in the sweet potatoes, cauliflower, red pepper, chickpeas, coconut milk, water and shredded coconut. Cover and cook for about 15 minutes, stirring occasionally, until the sweet potatoes are soft.
Remove from heat. Serve hot over brown basmati rice or quinoa. Garnish with cilantro.

See Jae Steele's website and blog at: Get It Ripe

Vegan Lasagna (Holly)

This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They’ll cook in the sauce.

Ingredient List
Serves 8
Filling
• 2 tsp. olive oil
• 2 medium onions, chopped (2 cups)
• 3 cloves garlic, minced (1 Tbs.)
• 1 10-oz. bag fresh baby spinach
• 2 12-oz. pkgs. firm tofu, drained
• 1 8-oz. pkg. vegan cream cheese
• ½ C. chopped fresh basil
• ¼ C. nutritional yeast

Lasagna
• 5 ½ C. Pasta Sauce - homemade or store bought
• 12 uncooked whole-wheat lasagna noodles
• 12 oz. vegan Italian sausage links, cut into thin rounds, or soy sausage crumbles, broken apart
• 1 C. shredded mozzarella flavor rice or soy cheese (3 oz.)

Directions
1. To make Filling: Preheat oven to 375°F. Heat oil in skillet over medium-high heat. Sauté onions and garlic in oil 4 to 5 minutes, or until golden. Add spinach, and cook 2 to 3 minutes, or until wilted. Transfer spinach mixture to bowl of food processor. Add tofu, cream cheese, basil, and nutritional yeast, and purée until mixture is thick and smooth. Season with salt and pepper, if desired.
2. Spread one-quarter of the Pasta Sauce on bottom of 13- x 9-inch baking dish. Cover with one-third of noodles (4 or 5 noodles), then half of Filling, and ladle on another one-quarter of sauce. Repeat layer of noodles and remaining Filling. Spread sausage evenly over top, and top with one-quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with shredded cheese.
3. Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving.

Nutritional Information
Per : Calories: 508, Protein: 33g, Total fat: 19g, Saturated fat: 3g, Carbs: 60g, Cholesterol: mg, Sodium: 817mg, Fiber: 13g, Sugars: 10g