So I transformed it into a cooked carrot cake. I just dumped 1 cup of carrot/nut mixture into kittee's vanilla cake recipe (halfing the cake recipe). I saved the rest of the raw cake mixture in the freezer for future use.
Sunday, March 16, 2014
Monday, March 10, 2014
I've said this before on my blog that I never liked fish but these panko crusted tofu "fish" fillets are so good with homemade tartar sauce, a squeeze of lemon and a side of fries (chips) and peas. The tofu was first marinated for a few hours in an olive oil/miso paste/mustard/seaweed flakes/soy sauce/garlic/ginger mixture and then covered in flour, dipped in almond milk, then coated in panko bread crumbs and baked in the oven. I normally fry these but I wanted to keep it fairly low fat. If you want to fry, by all means do! I'm sure it'll be even crispier and tastier that way.
Saturday, March 1, 2014
Creamy tomato soup & grilled cheese, salad w/ homemade croutons, gluten free cake and another casserole.
It's supposed to rain all weekend, so I made an all American favorite: tomato soup paired with a grilled cheese sandwich. So comforting and delicious! I loosely followed Mary McCartney's "Must Have Creamy Tomato Soup" (subbing almond milk for the soy creamer) and made the sandwich using pepper jack and mozzarella Daiya vegan cheese. Yummy yummy yummy yummy....
A simple salad with mixed greens, homemade croutons (made from Ezekiel bread) and one of the most delicious salad dressings ever. It's the Caesar dressing recipe from The Ultimate Uncheese Cookbook. Make it now! Recipe for the dressing below. For the croutons, just toss bread cubes with olive oil and garlic powder and italian herbs and toast in a 400 degree F oven for 15 minutes, stirring 1/2 way.
Gluten-free chocolate cake loaded with candy sprinkles.
I made this casserole last week. It's the usual quinoa, black beans and Daiya cheese tortillas casserole. I love it so much.
Caesar Dressing (Adapted from The Ultimate Uncheese Cookbook by Jo Stepaniak)
3 TB nutritional yeast flakes
2 TB tahini
2 TB Dijon mustard (use whole grain mustard!)
1/2 tsp crushed garlic
1/3 cup water
3 TB lemon juice
1 TB red wine vinegar (she used balsamic)
2 TB Vegenaise (my addition!)
Whisk all ingredients together and chill. If too thick add a little more water.