1-1/2 C flour
3/4 C sugar
1/4 C cocoa powder
1 t baking soda
1/2 t salt
1 C water
1/2 C applesauce
2 t vanilla extract
2 t balsamic vinegar
1/4 C powdered sugar
Strawberries (optional)

Preheat oven to 350.

1. Line a 9-inch round cake pan with wax paper.
   
2. In a mixing bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. Add water, applesauce, vanilla, and vinegar and mix thoroughly.
   
3. Pour into cake pan and bake 30 to 35 minutes. Cool well and sprinkle with powdered sugar, and if desired, sliced strawberries.

Note: To make a layer cake, double the recipe and bake two cakes. When cool, place strawberries between the layers.

Get your stuffing on this holiday with Amy’s veganized version of our fave side dish. It’s moist, flavorful, and super-easy to make. Watch Amy in action in this quick video, then try it for yourself. Recipe below.

1 tablespoon ground flaxseed mixed with 3 tablespoons hot water
1 cup chopped onion
1 cup chopped celery
5 cups cubed whole-wheat toast or stuffing mix
3–4 cups veggie stock
Salt, pepper, and herbs to taste

1. Mix flax in warm water and set aside.
2. Sauté onions and celery in dry pan on medium heat. If ingredients begin to stick, add 1/4 cup veggie stock to deglaze pan.
3. When onions begin to brown, add bread cubes or stuffing mix.
4. Add stock 1 cup at a time until it reaches desired consistency. Stir in salt, pepper, herbs, and flaxseed mixture. Enjoy immediately or heat in oven in casserole to serve later.

Okay, we can live with the no-turkey thing. But what's Thanksgiving without mounds of fluffy mashed potatoes? Amy's version is easy to make, fat free, and delicious. Here she demos how to whip up a quick batch. Recipe follows.

4 Idaho potatoes, peeled and chopped
1/2 cup (approximately) unsweetened plain almond milk
Salt and black pepper, to taste 

1. Boil or microwave potatoes (covered with water, 5-minute increments) until very tender, then drain
   
2. With a hand mixer, whip potatoes until no chunks remain (rub through fingers to test)
   
3. Slowly add almond milk, 2 tablespoons at a time, until desired moisture is achieved. Add salt and pepper to taste.