If you have one or have already posted one - cut and paste it here so we can find it again.

Don't feel bad about double posting (vegan cookies - vegan? dessert? do both!)

Easy Vegan Choco Cupcakes
1 1/2 C. flour
1/3 C. cocoa powder
1 tsp baking soda
1/2 tsp salt
1 C. sugar
1/2 C. vegetable oil
1 C. applesauce
2 tsp vanilla extract
2 tsp vinegar

Preheat oven to 375. Sift dry ingredients together. Mix the oil, applesauce, vanilla extract and vinegar in a separate bowl. Add the mixed wet ingredients to dry and stir until mixed. Fill greased or lined cupcake pans about half full and bake about 15 minutes (check with skewer or toothpick). This makes a perfect one dozen cupcakes. Can also be made as a cake, just grease a pan and bake the batter for about 25-30 minutes.

We ice these with Pillsbury Whipped Supreme frosting, which has been deemed safe by my friend for her dairy-allergic son.

perfect! We are going to bake a present for my son's departing teacher at school who is vegan. Thanks!

The vinegar and baking soda make them rise -- chemistry!

Yummy!

One of my favorite new vegan summertime dinners is polenta rounds sauteed to a light brown in olive oil, chopped garlic and Italian spices, then topped with juicy tomato slices, thinly sliced red onion, chopped fresh basil and a dash of balsamic vinegar.

Serve with a green salad and fresh fruit for a tasty light summer dinner with hardly any prep time, only one pan to wash, and very little additional heat blasted into the house.

Open can of Amy's Organic Lentil soup, dump into bowl, microwave. Done!

Does this reveal my laziness?

I don't really know any vegan desserts, as I'm a big fan of eggs and dairy, but here's a curry recipe:

Curried Eggplant:
1 medium eggplant, cut into half inch-ish cubes
1 onion, thinly sliced
1-2 long green chiles (I use Thai hot, but whatever you like is fine), sliced lengthwise
2-3 cloves garlic, crushed and minced
1 Tb (about) black mustard seeds
1/2 Tb (about) fennel seeds and cumin seeds
2-3 Tb. curry powder (I use a Jaffna style, but you can use whichever kind you want)
1 Tb (about) turmeric powder
1 c. water (about)
1/4 c. coconut milk, optional (if using, decrease the water by the same amount)
salt to taste
oil

In a large pan, fry the eggplant over medium heat until soft and browned on all sides--about 10 minutes total, stirring often. This will take quite a bit of oil. Remove the eggplant to a towel lined plate to drain, wipe out the pan, and add about 1 Tb. oil. Fry the onions and green chile, stirring often, until browned around the edges and soft, then add the garlic, mustard seed, fennel seed, and cumin seed. Cook for another minute or two, then add the eggplant back in. Add the curry powder and turmeric and stir to coat, then add the water and coconut milk. Salt to taste, reduce to simmer, cover, and let cook about 20 minutes, until the eggplant more or less falls apart.

Serve with rice.

Curried chickpeas

2 15 oz. cans chickpeas
2 onions, thinly sliced
2 tomatos, chopped (or 1 c. canned, chopped tomato)
1 large clove garlic, minced
1 in. piece ginger, minced
1 tsp. ground cumin
1/2 tsp. turmeric
2 tsp. garam masala
1 Tb. tamarind pulp mixed with 1 1/2 c. hot water (comes in a jar and can be found in Asian groceries--or reconstitute a 1 1/2 inch ball of dried tamarind pulp in 1 1/2 c. boiling water, then strain)

Drain the chickpeas and reserve the liquid.
Heat the oil in a large pan and fry the onions over medium-high heat, stirring constantly, until completely browned and reduced (this will take at least 10 minutes). Add the garlic and fry for another minute or two, then add the turmeric, red pepper, tomato, and ginger. Stir until the oil separates from the mixture and the tomato cooks down a bit. Add the tamarind juice and reserved chickpea liquid and simmer for about 10 minutes, then add the chickpeas, garam masala, cumin, and salt to taste. Cover and simmer until the chickpeas are tender.

This is generally served with bread--paratha, naan, or poori (the poori recipe is in one of the other threads). All of these can be bought frozen at an Indian grocery.

CJRW, that's one of my favorite recipes! Except I get even fancier and throw in a bunch of hot sauce. It takes a great deal of culinary expertise, and can be time-consuming, but the end result is well worth it.