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
I spend a lot of moolah on vegan soup bouillion... or have in the recent past. I particularly got used to the little jar of dark brown bouillion from Costco that smelled very yeast-y and was quite salty and set me back $7 every time I bought it. It was good for about a couple of weeks of soups and veggie stews. And then, when looking for some delicious bean recipes in the never-fail 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! (Great Vegan Book) I came across a couple of delicious-sounding (-reading?) bouillion recipes in the front of the book. The one called Savory Golden Bouillon is actually from her first recipe book, the only recipe she transferred from that first book The Vegan Slow Cooker. In there it was called "Chickeny Bouillion". Since I have become pretty much habituated to my Instant Pot, I bypassed the 'stove method' and the 'slo