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
Today I was out doing some tentative Spring gardening (cleaning up the plot, seeding some baby lettuce). I was hanging out with our "kale trees"-- tall, gnarly tree-like plants that snake along the surface of the garden and then abruptly shoot upwards. They grow for many seasons like this. They bolt to blossom and seeds fairly early, but there are always lots of somewhat leathery, small leaves. I love these "kale trees" and decided that it was time for a kale soup-- so this Black Bean-Kale Soup was born! INGREDIENTS: 1 T. Coconut Oil (or Olive Oil) 1 Organic Onion , chopped 1 Organic Red Pepper , seeded and chopped 3 Organic Garlic cloves, chopped 2 Organic Carrots , peeled and shredded (or chopped) 1 Organic Sweet Potato (orange flesh), chopped 2 Large handsful of organic Kale , slightly chopped 2 C. "Simply Natural" Organic Tomato & Basil Pasta Sauce (or Tomato Sauce, etc.) 6 C. Filtered