Desserts

Chocolate-Raspberry Cake

• 3 lbs. Sweet Potatoes (yams)
• 1 1/2 cups sugar.
• 1 can evaporated milk.
• 2 eggs.
• 1 1/2 tsp nutmeg.
• 1 tsp vanilla.
• 1 stick of butter.
• Dash of cinnamon.

-Refer to cake notes in "A Taste of Vitality," available for FREE at http://www.vitalita.com for information about making cakes (including the methods that can be used to make a cake more "decadent," and other ways to make a cake lower in fat).
-An easy way to grind flax seeds is in a coffee grounder.
-An easy way to make tapioca flour is by grinding old fashioned pearl tapioca in a coffee grinder
-See Glossary of Terms in Mark's "A Taste of Vitality" for information about toasting and glazing nuts.

CAKE

• 1 1/2 cups brown rice flour (or spelt flour)
• 1 1/2 cups sorghum flour (or spelt or brown rice flour)
• 4 tbsp tapioca flour
• 2 tbsp ground flax seed
• 1 1/4 cups cocoa (unsweetened)
• 3/4 cup sea salt
• 1 tbsp baking powder (double acting)
• 1/4 cup high oleic sunflower oil (or coconut oil or other oil high in monounsaturated fat. See "Dessert Notes" under "Oils" in "A Taste of Vitality")
• 1/4 cup unrefined coconut oil (or other oil as noted above)
• 4 tbsp of applesauce, unsweetened (or blend about 1/3 of an apple)
• 1 3/4 cup of maple syrup
• 1/2 cup sucanat sugar (or granulated sugar)
• 1 1/2 tbsp vanilla extract
• 14 ounces of coconut milk (or water)
• 1 cup water

FILLING

• 10 ounces raspberries, frozen (or 10 ounces fresh raspberries, or 1/2 cup jam mixed with 1 tbsp lemon juice)
• 1 tbsp brown rice syrup (or maple syrup)

CHOCOLATE ICING

GARNISH

• 4 ounces of fresh raspberries
• 1 tsp citrus zest in long, thin strips (from 1 piece of citrus fruit)
• 1 tsp chocolate, bittersweet, dairy-free, shaved
• 1/3 cup pecan halves, toasted & glazed

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Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10-inch round spring form pans (it is also possible to use one 9-inch by 13-inch pan).

CAKE

Stir dry ingredients together (except ground flax seed). Stir in

Mark Foy, chef, IT consultant, and founder of San Francisco Bay Area Vitalita, a technology consulting firm and vegan/vegetarian culinary service, is the author of the free online cookbook titled, "A Taste of Vitality." Mark spoke with Veggilicious in the summer of 2005, and agreed to share some of his recipes with Veggilicious readers. Visit Mark's website at www.vitalita.com to learn more about Mark and his work.

Mama Bear's Sweet Potato Pie

[Note: there are lots of pre-made pie crusts available at your local grocery store that you can use to cut your preparation time down a bit]

• 3 lbs. Sweet Potatoes (yams)
• 1 1/2 cups sugar.
• 1 can evaporated milk.
• 2 eggs.
• 1 1/2 tsp nutmeg.
• 1 tsp vanilla.
• 1 stick of butter.
• Dash of cinnamon.

Heat your oven to 400°F. Boil the yams (with the skin) until tender (ready when they break apart with a fork!). Cool potatoes on the side.

Place yams in a colander and run cold water over them for a bit, then remove skins (Caution: They're hot inside!) Place yams in a mixing bowl and beat at medium speed -- remove strings from the beaters, as necessary.

Add butter and continue to mix.

Add remaining ingredients. Batter should have a nice, smooth, thick (fluid) consistency. If the batter is stiff, add a more evaporated milk until smooth.

Pour your batter into your favorite unbaked 9 or 10 inch pie shell, sprinkle a dash of cinnamon on the top and bake for 45-min - 1 hour (oven temperatures vary). Insert a toothpick in the middle to test -- if it comes out clean, it's done!

Cool at least 1 hour before serving. Also good served warm a la mode!

Carrot Muffins

• 2 cups whole wheat flour
• 2 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 2 cups finely grated carrots
• 2 eggs
• 2 cups milk
• 1/2 cup molasses
• 1/2 cup melted butter
• 1 cup chopped walnuts
• 1 cup raisins

Preheat oven to 400 degrees F (200 degrees C). Mix wheat and white flours, baking powder, and salt in a large bowl. Blend in brown sugar, cinnamon, allspice, and grated carrots. In a mixing bowl, beat eggs. Blend in milk, molasses, and butter. Combine this mixture with the flour mixture. Stir until all dry ingredients are moist. Spoon mixture into oiled muffin tins adding nuts and raisins if you would like. Bake for 25 to 30 minutes.