Tag Archives: veg

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!

Carrot Cake Pancakes and Easter goodies!

I’m sorry for the lack of posts, school has me pretty busy when I’m not in work. I have more posts coming for you and will be working on that this week! Until then, here are some of my favorite vegan suggestions for Easter weekend!

Carrot Cake Pancakes!

This is how I plan on starting our Easter:

1 cup unbleached white flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp raw sugar
1 tbsp coconut oil
1 cup vanilla almond milk
2 tsp lemon juice
1/2 tsp vanilla
1 ½ tsp cinnamon
dash of powdered ginger
¼ tsp nutmeg
1 cup finely shredded carrots
Optional garnish: chopped walnuts

A pre-heated non-stick pan is great here, but if you don’t have one, just lightly oil a skillet and preheat.
Combine dry ingredients and mix well until there are no clumps.
Add wet ingredients and mix until just combined.
Fold in shredded carrots.

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 6 pancakes.
I recommend topping with some toasted chopped walnuts, earth balance buttery spread, and pure maple syrup! Enjoy!

Now those pancakes are going to do a little sweet tooth satisfying, but I think a bit more sugar is expected during these festivities! Chocolate Covered Katie has a fantastic list of recipes to cover you on that:

Chocolate Covered Katie’s healthier swaps for your favorite Easter treats! I can’t wait to make some peanut butter eggs!

I will be making this magical PPK recipe:

~10 small yukon gold potatoes
1 tablespoon olive oil
1/2 cup cashews, soaked in water for at least 2 hours
3/4 cup vegetable broth
1/2 teaspoon turmeric

3/4 teaspoon fine pink Himalayan salt
2 teaspoons fresh lemon juice
A big pinch black pepper

For garnish:
Sweet paprika
Fresh dill

Follow the link for directions and a pretty tempting picture of these lovely babies!

Given the chance, there will be a bit more playing in the kitchen this week. Hopefully I’ll have more new recipes for you soon!

Festive Pancakes

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This weekend I was looking forward to a nice stack of pancakes for breakfast, but wanted to make them special.
I had made decorative pancakes for my nephew’s birthday recently and wanted to play with making certain shapes instead of just designs in the pancakes.
It ended up being very easy! Using a squeeze bottle“> I was able to easily make shapes that the batter fit into.

1 cup unbleached white flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp raw sugar
1 tbsp coconut oil
1 cup almond milk
1/2 tsp vanilla
2 tsp lemon juice

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.
Pour a portion into the squeeze bottle. Draw an outline of whatever shape you’d like to make, and any decorations you’d like in them. let it cook until bubbles appear on the top, and then pour the batter inside of the outline, spreading any batter within the outline. Cover skillet and cook until the top bubbles, flip, and cook for several minutes on the other side until lightly browned. Enjoy!

Products I love

I often find myself trying to rattle off product recommendations to people who are looking into cutting out dairy, find meat alternatives, or just try out some awesome vegan goodies, which is a big part of why I started this blog. I can’t believe I haven’t done a post like this yet, I guess partly because my list of loves are constantly growing because there’s always something new to try! So here we go, these are some of my favorite replacements and products as of right now:

Almond milk instead of cow’s milk. I love almond milk!! Great flavor, works well in recipes, and way better for you. Vanilla flavored lends itself beautifully to cereals, smoothies, and coffee!

Coconut milk for making ice cream! I was recently gifted an ice cream maker (thank you thank you thank you, JeAnne!), and am pretty hooked. My first attempt made me ridiculously happy ( http://wp.me/p4n65h-3C <– recipe!), and I’m constantly excited to try more. 1 can of coconut milk, a little pure cane syrup, a bit of vanilla, and maybe some mix ins and you have 2 servings of delicious vegan ice cream!

Daiya Cheese! I’ve mentioned Daiya in a few of my recipes before, but have I told you how wonderful I truly think this vegan cheese to be? It has brought vegan cheese to a whole new level, and it’s awesome. It melts, it spreads, it tastes great. You can get shreds, slices, spreads, and each one has things that it seems like it was made for.
Shreds- pizzas!
Spreads- melts beautifully. I love the spreads on sandwiches or even melted over pasta.
Slices- also melts so so nicely. I made a grilled cheese recently with 2 slices of Daiya Cheddar and it was almost too much ooey gooey melty goodness. It was way cheesier than my boyfriends non-vegan grilled cheese!

Follow Your Heart Cheese- Having a block of Follow Your Heart Vegan Gourmet Mozzarella makes me so happy. It is the only vegan cheese I have found that I will eat as is. I will just slice off pieces and dream of the day they turn it into string cheese!

Cream Cheese- Toffuti!! Available more widely than I expected, I can run to Winn Dixie bright and early before Whole Foods opens if I crave a spread for my bagel.
Daiya- oh the cream cheese flavors they have! So so good, big fan of the strawberry! These are a vegan cheesecake makers dream come true 🙂

Sour Cream- Toffuti! I love having Toffuti Sour Cream on hand for when I randomly decide to make lentil tacos. Again, available at a variety of stores.

Just about anything Gardein. Have someone in your life that loves chicken tenders and you’d love to make them their fave food, but can’t bring yourself to make something as sad as chicken products? Get yourself to your nearest Gardein carrying store (Whole Foods, Roberts at Carrolton and Claiborne, Winn Dixie on Tchoupitoulas) and get their chicken tenders. They’re amazing. I don’t know how they make all of these meat alternatives, but wooo! Absolutely delicious and while I’m not the best judge of how much something tastes like meat, I hear they’re pretty darn close!

Vegenaise– Oh, Vegenaise. You little game changer you! This delicious spread tastes better than mayo without any of the cruelty or cholesterol. Multiple flavors available.

Tofurky products- This could be a whole blog in itself. Tofurky clearly loves us all, have you had one of their frozen pizzas? Ever want a cold cut sandwich but wish that no one had to die for it? Tofurky has you covered with a great selection of vegan deli slices at great prices. They now have pot pies and I can’t wait to try one!

Amy’s Kitchen– Speaking of pot pies, Amy’s has vegan ones! (Watch out though, not all that is Amy’s is vegan!) They have some great frozen meals and burritos, but be sure to read the ingredients, which if you’re vegan your probably do by habit anyway. Their stuff can be a bit pricey, but it’s delicious!

Sophie’s Kitchen– when I was kid I loved fried shrimp! I haven’t had it since I was 11, and while I am of course fine without it, the little shrimp loving kid in me did quite a happy dance when I saw Sophie’s Kitchen’s products. Vegan. Fried. Shrimp. Yep. Vegan crab cakes. There’s more but those are my favorite, and both very much enjoyed by my omnivorous sweetheart.

Field Roast-most veg*ns know Field Roast for their awesome holiday items. If you don’t, I recommend checking em out! In addition to that they have a line of vegan sausages! My favorite is the Apple Sage, although their newly released Apple Maple Breakfast Sausage is pretty fantastic and makes for a great addition to biscuits and gravy!

So Delicious– this brand lives up to their name. Their frozen desserts are amazing.
2 words: Pomegranate. Chip.
those not do it for you? Cookie. Dough.
Mint. Chip.
Vanilla. Bean.
We can keep this going for a while because they have a huge selection of magical vegan ice cream alternatives.
They even have ice cream bars and sandwiches. Things that a lot of vegans probably just never even expected to have again. Thank you, So Delicious. They also have vegan nog, which is lovely, coconut and almond milks, creamers, yogurts, and more. If you haven’t tried out their products, it’s time you do!

GoodBelly– delicious probiotic beverages that I often use in smoothies. Tropical Orange and Blueberry Pomegranate are my favorites.

Earth Balance– my butter alternative favorite. Available in sticks and tubs with a variety of types (olive oil, soy free, omega-3, organic whipped)
They’ve recently come out with your vegan alternative to a certain blue box of mac and cheese you may have grown up with. I love this stuff. It’s something super easy I can pack if I’ll be away from home w kitchen access. This is a new go to for when staying out of town at a friends. Toss it in the bag, no need to refrigerate, and it’s there if I need it!
They’ve also mastered a cheesy little square cracker you may have missed. Absolutely delicious when paired with Toffuti Garlic & Herb Better Than Cream Cheese.

This is just a few of the many amazing things out there making life easier and tastier for vegans. While I don’t recommend basing your daily diet on these foods, and think eating more whole foods is the way to go, these are awesome things to spice up your meals and snacks!

A couple quick links before I wrap this one up that make life easier:

Happy Cow Restaurant Guide!

And saving the best for last, if you live in New Orleans or plan on visiting our lovely city, this lady’s amazing blog will be a life-saver. It even has an interactive map!!
New Orleans in Green!