April 2nd, 2009

french toast

This recipe is from the "Eat Yr Veggies" zine.
Nutty "Freedom" Toast

1/4 cup raw walnuts (I used pecans)
1 2/3 cup hot water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
pinch salt
1/4 cup sweetener (I used maple syrup)
2 tablespoons oil
6-8 slices of hearty bread, wonder bread is too porous (I used 12 grain)

Soak the nuts in hot water for 15 minutes, drain. Blend the soaked nuts with water, cinnamon, nutmeg, vanilla, salt, and sweetener in a blender til smooth. Pour the mixture into a shallow dish.

Heat the oil in a large skillet over medium heat. Dip the bread slices into the mixture and cook each side until golden brown. Serve hot with sliced bananas and apple sauce or margarine and maple syrup.

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Heart of Palms Salad

This is so delicious. Definitely one of my favorite recipes. I'd never heard of heart of palms, I just grabbed a can at the grocery store when I seen them. I looked up recipes online.

Heart of Palm Salad:

1 (14 oz) can hearts of palm, drained & rinsed
1/2 can black olives drained and sliced
2 medium tomatoes, chopped
3 cloves garlic finely chopped
2 green onions, chopped
2 tablespoons olive oil
black pepper to taste
fresh or dried basil to taste

cut hearts of palm into 1/2" wide pieces. Toss and allow to sit at room temperature for 30 mins. allowing flavors to blend.


Food coloring substitutes

This may be pointless, but I'll ask anyways.  I would like to get away from the typical food colorings because of all the things they're made with.  Do you have any suggestions for other ways to color frostings and the like?  I can't think of anything.

Vegan and allergen free blueberry lemon bundt cake

I bought an awesome bundt cake pan the other night at value village for $1. I was also gifted nearly 40 pounds of coconut oil.

and so tonight I made a cake!

Vegan and allergen free blueberry lemon bundt cake

2 1/2 cups gluten free flour
(1 c rice flour, 2/3 c potato starch, 1/3 c tapioca flour, 1/3 c quinoa flour, 1/3 garbanzo bean flour, 1/3 c sorghum flour, 1 tsp xanthan gum, and you'll have 1/2c left over!)
2 tsp baking powder
1/2 tsp salt
1 c coconut oil
1 c brown sugar
1 c sugar
4 units ener-g egg replacer made with lemon juice instead of water
1 tsp vanilla
6 oz coconut yogurt
1/4 c water
2 c blueberries, dusted with extra gf flour

powdered sugar + lemon juice (blend it together and make a glaze for your cake after it's baked and cooled)

Preheat oven to 350.
Cream coconut oil and sugar together, then blend in egg replacer, vanilla, yogurt, and water. toss in all other dry ingredients and mix well. Dust blueberries with extra flour, and blend them into the batter. Spray your pan with cooking spray, fill it with your batter, and toss it in the oven until a pointy thing stuck into the cake comes out clean.

This cake far exceeded my expectations.
It's pretty sweet, but not offensively so. If you're not so into sweet, you might want to cut down on the sugar.
I probably used three cups of blueberries, and I'm glad I did.