Double Chocolate Snack Cake

1 1/2 cups whole wheat pastry flour
1 cup brown sugar or organic cane sugar
1/4 cup cocoa or carob powder
1/2 Tbsp. baking powder
1/2 tsp. salt
1 cup water
1/3 cup vegetable
1 tsp. organic apple cider vinegar
1/2 tsp. vanilla
1/2 cup vegan chocolate or carob chips
1/4 cup chopped pecans, optional
Powdered sugar, for sprinkling

Heat oven to 350°F. Mix all but last three ingredients in a greased 8x8 square pan. Sprinkle chocolate chips and pecans over batter. Bake 35-40 minutes or until toothpick inserted in middle comes out clean. Cool in pan on wire rack. Sprinkle with powdered sugar, if desired.

All-Purpose Vegan Cheese Sauce

1 cup nutritional yeast
8oz. Can tomato sauce
1/3 cup potato flour
1 Tbsp. Salt
1/3 cup grapesees oil

Whisk all ingredients except oil together in saucepan and bring to a boil. Pour in blender and blend on high until smooth. Serve warm.

Strawberry Spinach Salad

This salad vanishes at church pot lucks and family gatherings! Feel free to double the recipe for large groups.

2 quarts organic baby spinach, 2 packages usually

1 pint fresh strawberries, washed and sliced

1/3 cup pecan or walnut halves

1/4 cup grape seed oil

1/4 cup organic apple cider vinegar (such as Bragg's), or fresh lemon or lime juice

1/4 cup organic cane sugar

1 Tbsp. poppy seeds

1 tsp. salt

1/2 tsp. prepared mustard

1/2 tsp. vegan Worcestershire sauce (such as Annie's brand, found at health food stores)

Spread out spinach in a large, wide bowl or serving plate/platter. Spread sliced strawberries around edge. Place nuts in the middle in a pile. Whisk dressing ingredients in a small bowl or shake in a jar until well mixed and sugar is dissolved. Pour dressing evenly over salad just before serving.