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
Lovely lemon-y Carrot-Lemon Soup This recipe for Carrot-Lemon soup was inspired by a Greek soup recipe. When I was a kid, almost every local upscale eatery-- what we labeled "fancy restaurant" --was operated by Greeks who had emigrated to my town or city from the Old Country. We all learned what was in a 'Greek salad' and were quite fond of the way seemingly all the Greek dishes were enrobed in melted mozzarella. I realize now that the restaurateurs probably quickly tumbled to the fact that Canadian prairie people were dazzled by melted cheese, and they accommodated us. And we-- or at least, I-- really loved the lemon rice soup that generally preceded a hearty meal of mozza-covered whatever. But try as I did, I could never quite achieve that tangy citrus flavour... until now. The original vegan recipe I was looking at for a similar soup used tofu . Well, I like tofu well enough but we are in the midst of our 'take' on the COVID-19 "crisis&qu