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.
I was craving a cake so bad and I have no neutral oil in the house. This cake was perfect!
ReplyDeleteI just love using olive oil for cake recipes now. I don't think I'll ever go back to canola or vegetable oil.
ReplyDeleteThese most look absolutely delicious! I've been meaning to try out a lemon pound cake, and your recipe looks perfect! yum yum!
ReplyDeleteI'm actually pretty new to the whole vegan thing, and have just started my own blog to document my recipes and to meet new and like-minded people :) I hope you'll take a look.
www.bumbleandbake.blogspot.com
I'll definitely be browsing through your previous blog posts tonight ^_^
Jodie
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