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Easy Vegan Almond Plum Cake

  This is a recipe for an easy-to-make vegan almond plum cake.  I started out wanting to make an eggless almond yeast cake with Italian plums planted in it like the cake I remembered from my days as a daughter-in-law to a German-born Hausfrau (German-born AND a Lutheran Pastor's daughter). But my husband said he didn't particularly like the yeast cake. So, I found several recipes for vegan almond cake and this one most perfectly suited my available ingredients.  I baked the cake in an 8'' x 8''  pan with parchment paper on it, in a counter oven. You could easily double the recipe and make it in a long pan in a regular oven.  Preheat the oven to bake (350 F. for a large oven or 375 for a countertop oven) 1. Mix together in a measuring cup: 1/2 cup of soy, almond or other milk Juice of 1/2 lime, or lemon, or a teaspoon of Apple Cider Vinegar (Leave it to curdle for about 15 minutes and then add in  1/2 cup of maple syrup 1 teaspoon of Almond extract and stir to co
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Alphabetical Recipe Posts



Recipes Listed Below Are Generally Vegan/Plant-Based and Often Gluten-Free. Organic Ingredients are Highly Recommended.

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 2019 Recipes on Instagram @healthiacynthia


5 Vegan Chick'n Nugget Recipes
5 Vegan Chinese Dishes/Recipes

Baked Tofu: Maple-Brown Sugar Glazed
Baked Tofu and Spanish Rice
Banana-Carrot Pulp Muffin Tops, Gluten-Free
Banana-Psylly Bread, Gluten-Free
Banana Upside-Down Cake (vegan)


Breakfast: Banana Pancakes, Gluten-free




 






















Smoothie/Shake: Blackberry Smoothie Recipes
Soup,:Chick'n Pot Pie- Plantbased Vegan










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Yummy 3-Ingredient Organic Breakfast Cookies

Organic Breakfast Cookies (rainbow effect thanks to a crystal on my kitchen window sill) You may already have come across these delicious breakfast cookies but thought: "hey, where's the good stuff? The sugar? The eggs? The fat?"  Well, the good stuff is all in the ingredients-- this is a whole food recipe which means we aren't using derivatives, we're using the real food, and it doesn't need to be gussied up with animal products to have incredible mouth appeal (that is what fatty, sugary, salty, custard-y textures and tastes contribute).  So, I say, try 'em and if you're disappointed, well, add some of the other ingredients... COOKIE INGREDIENTS (all organic and non-GMO) 3 well-mashed Bananas 1 C. Old-Fashioned Oat Flakes 1/4 C. Chia Seed Gel You can go with these 3-- pretty delicious by all counts-- or you can add in one or several of the following: 1/4 C. chopped Nuts (I like pecans) or Seeds 1/4 C. unsweetenened Coconut shre
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Pan-Fry Carrots (Roast Carrot Sticks)

Pan-roasted carrots (with some potato fries mixed in) Our younger son grows organic vegetables, fruit and berries on an off-grid community farm in the interior of BC.  We stopped in to see him the other day and came away with a load of last year's carrots, still as carrot-y flavoured and plump as the day they were dug from the ground, thanks to the hill-side root crop storage cellar.   Our granddaughters opted for fish and chips today for lunch, and some of the 'chips' were carrot chips.  They are also a great base for a roast carrot soup.  When you roast veggies, you get extra delicious flavour. PAN-FRY CARROTS (Roast Carrot Sticks) <more properly called: Oven-fried> Wash and scrape carrots.  Chip or slice into strips, as desired. Preheat Oven to 425 degrees F. In a large bowl, combine: 1-2 T. Olive Oil 1 tsp.   Celtic Sea Salt 4-6     large straight Carrots , cut into chips or strips (as desired) Lay chips out on a cookie sheet
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Hearty Cream of Tomato - Bean Soup - Vegan, Gluten-Free

If you have only ever eaten Cream of Tomato soup from a can, this will be a tasty coup for you! Here is another wonderful bean recipe adapted from my fave The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! .  This creamy tomato-bean soup will fill in the gaps for anyone who feels they just don't have the time or energy to cook up a healthy lunch -- the secret is to pre-cook your beans in a large quantity and freeze them.  Then just assemble your other ingredients and presto, you have a very nutritious base to your lunch in less time than it would take you to order and be served at your typical restaurant. And you will know what is actually IN this soup ! INGREDIENTS: 2 T.      Olive Oil or Vegetable Broth 1/2       Onion , minced 3 cloves Garlic 1 tsp.     Marjoram 1 tsp.     Thyme 1/2 tsp. Smoked Paprika 1/4 tsp. fresh or ground Rosemary 2 C.      no
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