Broccoli Rice Casserole

10 ounces broccoli, steamed
2 cups rice (I use brown, recipe calls for white)
1/2 cup (one stick) soy margarine (I usually use 1/4 cupish of nonhydrogenated margarine and a couple tablespoons of canola oil because I am cheap)
1/2 cup unbleached all-purpose flour (whole wheat works fine)
3 and 1/2 cups water
2 teaspoons salt
1 tablespoon soy sauce or tamari (optional)
1 and 1/2 teaspoons garlic powder
1 teaspoon onion powder
1/2 tsp turmeric
1 cup nutritional yeast flakes (I usually use a bit less)
1/2- 1 cup of sunflower seeds (the yeast doesn't do it for me for protein)

Prepare rice. While rice simmers, melt the oil. Mix in the flour until smooth and bubbly. Add water, salt, soy sauce, garlic and onion powders and turmeric. Cook the sauce until it boils and thickens, then add the yeast and sunflower seeds. Add rice and broccoli. It will get more solid if it's baked for half an hour or so; I bake it if I have the time.

vegan chocolate cake (for Aunt Jeanie)

1 1/4 cups flour
1 cup sugar
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp white or apple cider vinegar

Mix it all up and bake at 350 for around 35 minutes in a small (8 by 8ish) baking pan. (It can be mixed and baked in the same pan.)

curried chick peas

Here's an approximation of what I made for the December potluck, sized down to a more typical family-size.

2 cloves garlic
2 tbsp oil

-sautee. Add:

2 tsp cumin
1 tsp coriander
1/2 tsp turmeric
11/4 tsp black pepper
3 cups cooked chick peas (I use dried legumes; this would probably be two-ish cans, drained)
Tomatoes- I can't remember if I put in tomatoes last time, but I often put in a cup or two of diced tomatoes

Simmer at least five minutes (longer is better) and serve with rice.