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
I checked to see what I had in the fridge. Lots of greens (chard, etc.), a couple of zucchinis and 2 large carrots that seem to be coming to the end of their days (a little spongy shall we say?) I am all for NO FOOD WASTE-- use it or compost it, and we were hungry. So, I googled CARROT BURGERS and actually came across a delicious recipe that also uses 1/4 C. of walnuts (meaning you don't have to go and buy a large bag-- you can buy yourself a small quantity from the health store bulk bin) and 1/2 C. Panko-- something I have never bought, but I did have some finely grated soda crackers sitting in a container in the fridge that I used in lieu of panko in some other recipe-- they work well for us. I didn't have fresh cilantro, but I did have some basil-- yes, I know they are not too similar-- not at all-- but it was a taste of herb we were after, right? And I had everything else right here available. I stuck it all into the food processor, and presto, it was easy t