Sunday, February 16, 2014

Victoria Sponge with Lemon Curd

Cake time again! I made another victoria sandwich with lemon curd. I had a bit of a lemon curd meltdown with a recipe I found online, so I think I'll be on the lookout for another one next time.

Even though the curd was a little runny, it still tasted amazing!

Tuesday, February 11, 2014

Tofurky Artisan Sausages

Tofurky has some new sausages out. Their new artisan line has three flavors: Andouille, Spinach Pesto and Chickn and Apple. I brought home a package of the Andouille flavor to try out in a bun.

I heated the sausage in a pan with a little oil. It doesn't need much cooking time. So easy. They work great on a grill too. This is a really good sausage with a slight kick of heat. Loved it on a bun with all the fixings: chopped onion, mustard, ketchup and sauerkraut.

Saturday, February 8, 2014

50 years ago, we met John, Paul, George and Ringo!

I am celebrating this weekend because it's Beatlemania again. It was 50 years ago that America was introduced to The Beatles. They arrived in February 1964 and changed the face of pop culture as we know it, via music, attitudes, fashion, originality and visionary genius. Where would we be without them? To show my love for my favorite music group I made a vegan version of the classic victoria sponge cake in celebration. I filled it with raspberry jam and vanilla buttercream. It's so delicious! I'm sure it's not exactly like the traditional victoria sponge they make in Britain but it'll do!

Would you like some cake with your cream? Haha, next time, less cream I think?

To have with a cup of tea. Cake recipe is here. (Except I used almond milk and olive oil in mine.)

Saturday, February 1, 2014

Cheezy Enchilada Casserole & Lemon Loaf Cake

My love for casseroles will never die. Today I made an adapted version of Bob Barker's vegan enchilada casserole which you can find here. I forgot to top it with Fritos at the end, bah! But it's ok it was still amazing. I used black and pinto beans along with a package of veggie ground from Helen's Kitchen. I also added a lot of sauteed peppers and onions. And for the cheese, I used Pepper Jack Daiya vegan shreds.

So good with homemade guacamole.

And a dessert to celebrate the weekend: lemon scented vanilla cake with lemon icing. This cake recipe uses olive oil which I find makes cakes very very moist.

Vanilla Lemon Loaf Cake
1-1/2 cups flour
1 cup unrefined sugar
1 tsp baking soda
1/2 tsp salt
1 cup almond milk
1/3 cup regular olive oil
1 TB grated lemon zest
1 TB cider vinegar
1 tsp vanilla

Preheat oven to 350F. Grease a loaf pan with oil. Sift dry ingredients into a bowl. Add wet ingredients and mix until smooth. Pour into greased loaf pan and bake about 30-35 minutes or until toothpick test comes out clean. Let it cool for 5-10 minutes. Poke holes in cake with a wooden skewer. Make icing and pour over cake.
Lemon Icing
1/2 to 1 cup powdered sugar
2-4 TB lemon juice
Mix until smooth and thick, but pourable. You may add more sugar or lemon juice until you get the right consistency.