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
For the last few days we have not used the oven or stove for cooking our meals. We aren't doing the "raw vegan" thing either, or only in a limited way. Instead, the delicious coconut rice in the photo above was cooked by the Sun outside in our backyard. Free Power. The recipe for the coconut rice and the cucumber-mayo sauce (like Tzatziki) above are below. You can find the recipe for the sun-roasted Moroccan Vegetables HERE. FLUFFY NO-FAIL COCONUT RICE SOLAR-COOKED If you have a Sun Oven, set it up, position it for the sun, and wait for it to hit 300 degrees Fahrenheit before putting in the rice. Using one of the black speckled (granite) pots that come with the Sun Oven (or that you can purchase pretty handily), put in the following ingredients: 2 cups of regular rice (I used Jasmine) 1 tablespoon turmeric powder 1/4 cup - 1/2 cup coconut shreds (I used unsweetened, fine shreds) 1/4 teaspoon sea salt zest from one small lemon (optional) 3 1/2 cups water (1 3/4 cup of wat