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
So, this summer when our little Fil-Can granddaughters visited we went out and bought a ton of rice-- brown rice, brown Basmati, Jasmine rice, and plain old white rice. While potatoes and beans are our starches of choice, our grandies prefer rice. However, this year they didn't seem to want to eat it as quite as often, even though the Instant Pot delivers it in a lovely, highly digestible and delicious form. So, this is to say that we have a LOT of rice left in our pantry. I have been using it up in stews, for burrito filler, etc., but today I ran across a recipe for Champorado, a Filippino sticky rice chocolate pudding, and I thought, hey, I've got these ingredients in spades! And I have an opportunity to see if I can make it fast and easy in the Instant Pot. So..... Measure out the following: INGREDIENTS: 2 C. Rice , clean and soak it (I used plain white rice, but glutinous rice is what is traditionally used) 3 C. Water 1/2 C. Cocoa 1/2 C.- 1 C. B