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
The other day a fellow commented that "a day without garlic is not much of a day at all!" I happen to agree with this statement and rejoiced when my husband brought home some mushrooms, because then we could have GARLIC Mushrooms! Pity, my husband went for a long bikeride and missed the small batch that I cooked up today (I'm not all that mean-- there are still some fresh ones in the fridge for him to cook up for himself if he so chooses.) You can find a photo of some browner mushrooms below-- yours are more apt to turn out like these. I think the mushrooms he brought home were Baby Bellas, a smaller take on Portobellas. Did you know that Crimini are an even smaller version of Portobellas? In any case, they slice up rather raggedy and don't have that cute picture appeal when cooked that little white mushrooms do. But they taste very delicious... tender and with that umami taste-- "umami" is gourmet for "je ne sais quoi".