Friday, April 29, 2011
Wednesday, April 27, 2011
8 ounces silken tofu
2 1/3 cups sugar
2 cups coconut milk (from the can)
12 ounces coconut flakes
1 cup canola oil
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
2 cups soy margarine
2 cups powdered sugar, sifted
1/4 cup coconut milk
2 cups shredded coconut
Preheat the oven to 350 degrees F.
Put first 5 ingredients the bowl of a food processor and puree until thick and uniform in texture. Add last 3 ingredients and process until incorporated. Pour batter into 2 (9-inch) parchment lined cake pans that have been coated with non-stick cooking spray. Bake for about 1 hour. It is very important that you line the pan with parchment paper, this cake tend to stick.
For the icing, mix ingredients until incorporated. Spread on cooled cake. Add the coconut after you have frosted! Yum!
Tuesday, April 19, 2011
CREAMY POTATO SALAD WITH AVOCADO
1 1/2 Lbs Red Potatoes, scrubbed
1 Large Ripe Avocado
Juice of 1/2 Lemon
1/4 tsp Kosher Salt, or to taste
Freshly Ground Black Pepper
2 tbs Mixed Chopped Herbs, Try dill & chives, cilantro & chives or parsley& tarragon – or mix and match them all together.
Steam the potatoes until they are just fork tender but al dente. Cool until the potatoes can be handled, then quarter. Peel and dice the avocado and combine with the potatoes and lemon juice in a large bowl. Stir in the herbs, then season with salt and pepper to taste. Toss well to coat everything and to break down some of the softened avocado.
VEGAN BEEF AND BROCCOLI
3/4 cup vegetable broth
1 bunch green onions
2 carrots, sliced diagonally 1/8-inch thick
2 tsp vegetable oil, divided
1 small bunch broccoli
1 lb. veggie beef strips (try Trader Joes Brand)
1/4 tsp. red pepper flakes
1 tsp. minced garlic
1 Tbsp. minced fresh ginger
1 Tbsp. distilled white vinegar (or rice wine vinegar)
1 Tbsp. cornstarch
2 Tbsp. soy sauce
In a small bowl, combine the soy sauce, cornstarch, vinegar, ginger, garlic, and red pepper flakes. Whisk until combined. Toss in the veggie beef and let stand for 10 to 20 minutes. Cut the broccoli florets from the stem and slice the stems into 1/4-inch-thick pieces. Heat a wok or large skillet over high heat. Add 1 tsp. of the oil. When almost smoking, add the beef mixture and stir-fry for 1 minute. Remove from the wok. Add the remaining oil and the vegetables, stir-frying for 1 minute. Add the broth and cook, scraping the bottom, until the vegetables are tender. Return the beef to the wok and heat through.
You can also use my "Chinese Stir-Fry" Sauce if you've already made a batch!
Monday, April 18, 2011
Mexican Seasoning Mix1/4 cup dried onion flakes
1/4 cup chili powder
1 1/2 tablespoons salt
1 1/2 tablespoons cornstarch
1 tablespoon ground cumin
1 tablespoon granulated garlic
1 tablespoon crushed red pepper
2 teaspoons "beef" or veggie-flavored bouillon granules
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried cilantro leaves1. Combine all ingredients. Store in an airtight container.Makes 3/4 cup
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Look for: Beer reviews, new spring running routes, coconut cake
recipe, pasta salad recipe, avocado potato salad recipe- and SOO much