Vegan Ambrosia

You know when you have a lot left over from your farm share, you're due to pick up the next one, and you have a chocolate craving? What?  It happens to me all the time. This is what came out of that last combination of circumstances night.  I was not intending to turn this into a blog post, and so I apologize for the paltry poor quality photos.  With modifications, the recipe for the cake recipe was drawn from one on   Yummly , the frosting from a recipe on  Nouveau Raw . Cake: 3-5 small  beets (enough to make about 1-1/2 cups when cooked down) water to cover beets for boiling unsweetened applesauce (if necessary, to fill in for the beets) 1/2 cup soy milk (or other nondairy milk), unsweetened 1 tsp apple cider vinegar 1/4-1/2 cup agave syrup (or other liquid sugar) to taste (I used only 1/4 in my first try, but I'd add a bit more next time) 1 tsp  vanilla extract ...

For a vegan potluck the other day, I made a Raw Beet Ravioli with Nut Cheese from an Epicurious recipe: It was delicious, but I used up all my nice big beet slices and had a cup each of the "cheese" and cream sauce leftover.  Soliciting help from my Facebook friends, I came up with this recipe, using the leftover nut cheese, some bits of beet (which had come from my wonderful CSA ), and scallions from my garden.  Thanks especially to my childhood friend E, who has grown up to be a chef, and who came up with the idea and suggested using beets as a sweet substitute for the crab.  The wrappers are homemade - a rare attempt on my part to make dough from scratch - drawing from  another vegan crab Rangoon recipe on the Purple Carrot blog . Filling: Pine Nut "Goat Cheese" 1/2 cup raw pine nuts 1/2 cup raw cashews 2 Tablespoons extra-virgin olive oil 1 small shallot, peeled and diced 1/4 teaspoon lemon 2 Tablespoons fresh...