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
Celery Root and Root Vegetable Soup So one day this Spring-- a chilly day-- our resident son came home from town with an ugly bulbus "root vegetable" that I remembered from the days with my German mother-in-law as "celery root" or celeriac. It is not the root of the celery most of us are familiar with, the stalks we use in our morning juice, but a root vegetable on its own with a wimpier version of stalks that can grow from it. I looked up some recipes and we innovated. We love this root vegetable. It has a mild celery-like flavor and combines creamily and harmoniously with many other vegetables and flavours. He brought home a few more of these roots and the following soup recipes evolved. The recipes are: Creamy Mushroom and Celery Root Soup Celery Root and Sauerkraut Soup Root Vegetable and Celery Root Soup Classic French Onion and Celery Root Soup 1. Creamy Mushroom and Celery Root Soup 1 celery root, peeled and diced 1 onion, chopped 3 cloves garlic, minced