Tag Archives: blueberries

Mom’s Berry Cake

This week is my mom’s and my little brother’s birthdays! I was lucky enough to spend the day with my mom yesterday. Before going to see her though, I wanted to make something extra special for her. This recipe is the result, and it was delicious! My mom isn’t too big on sweets, so I halved this recipe to make the layers thin.

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Mom’s Berry Cake

Cake:

Ingredients:
Combined: 1/4 c flax meal + 1/2 c water
2 1/4 c unbleached all purpose flour
1/4 c tapioca flour
3 tsp baking powder
1 tsp baking soda
2/3 c raw sugar
1 1/2 c almond milk
4 tbsp coconut oil
3 tsp vanilla extract
1/4 tsp almond extract

Directions:
Preheat oven to 350. Lightly grease 2 8″ round cake pans. Prepare your flax and water combo and set aside.
Combine flours, baking powder, baking soda in a medium bowl, mix well and set aside.
Combine almond milk, coconut oil, extracts, sugar and mix well. Add the flax mixture and mix thoroughly.
Add the dry ingredients to the wet, mix until just combined and no clumps.
Pour mixture evenly into your cake pans, and bake for 17-20 minutes. (A toothpick inserted in the middle should come out clean) Let cool before icing.

Raspberry Puree (for between the layers)
1 pint raspberries, rinsed
2 tbsp raw sugar
1 tbsp lemon juice

Directions:
Combine in a saucepan and cook until sugar is melted and raspberries have been broken down, about 8-10 minutes. Remove from heat and strain to remove seeds. (I used a strainer and set it on top of a bowl while I did everything else, this gets it strained and lets it cool)

Vanilla butter cream frosting:

1/4 cup non-hydrogenated shortening
1/4 cup non-hydrogenated margarine
1 1/2 cups sifted powdered sugar
2 tbsp vanilla almond milk
1 teaspoons vanilla extract

Beat shortening and margarine together until well combined. If you would like the frosting a bit stiffer, do a bit more shortening and a bit less margarine. Once combined and fluffy, add the sugar and beat thoroughly for several minutes. Add vanilla and almond milk and mix well for several more minutes until you have a delicious fluffy frosting. Store in the fridge until ready to use.

frosting recipe from: Vegan Cupcakes Take Over the World

Berries:

2 cups strawberries, stemmed&halved (I remove the stem by cutting it in a V at the top, it results in an almost heart shape)
1 1/2 cup blueberries
1/2 tsp orange extract
1/4 cup water
several dashes orange zest

Combine all in a bowl, and let marinate until you are ready to use them.
Apricot Glaze for berries:
1/2 c apricot preserves
1 tbsp water

Heat preserves and water in a small saucepan over medium heat until melted. Remove from heat. Let cool until just slightly warm, and then brush the berries with it.

Assemble the cake! Frost the bottom layer, doing the sides a little bit higher up. Slowly add raspberry puree to the center of the cake, and spread it out with a spoon or spatula. Don’t feel obligated to use all of it, I saved some of mine for future use. Place the top layer on the bottom and frost the top and sides. Apply berries as you like! I alternated strawberry/blueberry around the bottom and then did blueberries all around the top edge, and then wrote out “MOM” in strawberries and blueberries on the top and trimmed one of the strawberry halves to look more heart shaped. I recommend placing berries in whatever way you prefer around the bottom. After that, you could a layer of berries covering the top, you could do a lovely cluster in the center, you could make a shape or write something, have fun with it!

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Veggie Hash and Watermelon Dessert Bowl

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I couldn’t decide what to make for dinner, but I wanted something easy, filling,  and veggie filled.
I decided that a carrot, a couple of fingerling potatoes, half an onion, a handful of mushrooms,  a few brussel sprouts, and some tofu would do the trick. 
I also had the urge to make something fun.

I heated a skillet with grapeseed oil to medium heat, diced the half an onion, and threw it in.
Then I sliced (lengthwise) the larger fingerling that I had on hand. 2 of them were enough thanks to their size.
With the pieces that were wide enough, I took my little star cutter to them to get some cute star shapes and to seed them in the skillet. I then diced up the scraps and put them in as well.
I cut a cleaned carrot into coins and then cut little bits out to give them a flower like shape. Much faster to do than it sounds. You can toss the little cut outs in the hash, I gave mine to my carrot craving pup by sprinkling them in her bowl. Put the flowers in the skillet. Mix veggies making sure nothing is sticking.
Julienne the mushrooms and toss them in.
Cut the ends off the brussel sprouts and then cut lengthwise and toss them in.
The tofu I used was a fried tofu from the Hong Kong market. It didn’t require much cooking just a bit of heating up, so I cut out a couple of hearts and tossed them in last.
I then added several pinches freshly ground black pepper,  pink Himalayan salt, a sprinkled layer of garlic and onion powder, and nutritional yeast. 
Cook until brussel sprouts and carrots are cooked through, should just be a few more minutes.

Afterwards I was cutting a watermelon into hearts and stars to have on hand in the fridge for easy snacking. I decided to take the scraps and dice them up.
I then cut up a bit of dragon fruit.
I had some leftover coconut milk whipped cream,  just a small bit. I tossed the watermelon and dragon fruit into the container with some blueberries,  mixed until they were lightly coated, poured it into a bowl, and had a delicious dessert!

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Smoothies

I love smoothies, convenient and easy, so many possibilities. Here’s a few I’ve had this week:

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Cherry Berry
1/4 c (about a handful) frozen cherries
1/4 c frozen mixed berries
A couple of strawberries
Almond milk to cover
Blend until smooth

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Peachy breakfast
A couple slices frozen peach
1 frozen banana (I cut up bananas and throw them in a bag in the freezer, it’s a great thing to have on hand for smoothies and desserts)
Orange juice* to cover
Blend until smooth
Top with blueberries

I really like topping smoothies with blueberries. They end up being a delicious little surprise at the end that reminds me of tapioca balls in bubble tea.

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Breakfast Berry
A few fresh strawberries
1/4 c frozen raspberries
1/2 a frozen banana
Orange juice to cover
Blend until smooth
Top with blueberries

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Berry Banana Peach
1 frozen banana
1 frozen peach
A couple fresh strawberries
Almond milk to cover
Blend until smooth

Good Belly Berry

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Fresh Strawberries
1 cup frozen mixed berries
Good Belly Blueberry Acai to cover
Blend until smooth

* orange juice- watch out for heart healthy, omega 3, or vitamin D OJ. They often contain things derived from fish, sheep’s wool, and gelatin.

Blueberry Pancakes

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1 cup unbleached white flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp raw sugar
1 tbsp oil (peanut or veggie)
1 cup almond milk
1/2 tsp vanilla
1 tsp lemon juice
1 tbsp orange juice
1/4 c blueberries

Preheat an oiled skillet over medium heat.
Combine dry ingredients,  mix well until there are no clumps.
Add wet ingredients and mix until just combined.
Fold in blueberries.

Pour about 1/4 cup batter per pancake and cover. Let cook several minutes,  just past when it bubbles. The pancake will look slightly cooked on top. Flip, cover, and allow to cook for a couple more minutes until lightly browned. Repeat until batter is used up. Makes about 2 servings, or 6 pancakes.
Topped with Earth Balance buttery spread and organic maple syrup.

We tried Upton’s Naturals Bacon Seitan for the first time with this. Great flavor, would do well on a BLT.

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