Tag Archives: salt

Vegan Spice Cake

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Sharon Says: My first piece is always warm because looks & smells so good I “need” to taste right away! I also recommend Whole Foods 365 brand vegan sugar & Earth Balance brand buttery vegan spread.

Sharon Nazarian runs BigCityVegan.com, a website dedicated to living a cruelty-free lifestyle including vegan recipes, vegan news & vegan merchandise, like cool vegan t-shirts.

Vegan Spice Cake
 
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Recipe type: Dessert
Cuisine: Vegan
Prep time: 
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Ingredients
  • 2½ c. whole wheat flour
  • 1½ c. vegan sugar
  • 1½ c. soy milk
  • 1 c. whole canned cranberry sauce
  • ¼ c. powdered vegan sugar
  • 6 tbsp buttery vegan spread
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 2 tsp ground cloves
  • 2 tsp ground ginger
  • ½ tsp salt
Instructions
  1. Melt the buttery vegan spread & combine with soy milk.
  2. Stir together all the dry ingredients: flour, sugar, baking soda, spices & salt.
  3. Alternate adding the cranberry sauce & the soy milk with melted vegan butter mixture to the dry ingredients until everything is fully blended.
  4. Pour into a well-greased 9" square pan (use butter spread, light vegetable oil or a light oil spray).
  5. Bake on middle rack in preheated 350°F oven for 60 minutes or until toothpick inserted in the center comes out clean
  6. Garnish with powdered vegan sugar (put into strainer, shake it over the entire cake).
  7. Serve warm or cold.

 

Photo Courtesy of stu_spivack on Flickr.

Joe’s Butternut Squash Risotto

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Joe's Butternut Squash Risotto
 
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Recipe type: Side Dish
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Ingredients
  • 1 c. butternut squash, cubed
  • 1 c. Arborio rice
  • 3 c. hot vegetable stock
  • ⅓ c. dry white wine
  • ¼ c. Parmesan cheese, grated
  • ¼ c. Pecorino Romano cheese, grated
  • ½ onion, minced
  • 2 garlic cloves, minced
  • 3 tbsp butter
  • salt & ground black pepper to taste
Instructions
  1. Place squash cubes & 1 tbsp of butter into a skillet over medium heat. Stir occasionally until cooked through (roughly 10 minutes) then remove from heat & set aside.
  2. Melt remaining butter in a saucepan over medium-high heat. Add onion & garlic; cook & stir for 2 minutes until they begin to soften, then stir in the rice. Continue cooking & stirring until the rice is glossy from the butter, & the onion begins to brown on the edges, about 5 minutes more.
  3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in ⅓ of the hot vegetable stock; reduce heat to medium. Cook & stir until the stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining stock, & continue stirring until it has been absorbed.
  4. Finally, pour in the remaining stock & butternut squash, & continue stirring until the risotto is creamy. Stir in the Parmesan cheese, & season to taste with salt & pepper. Finally top each individual serving with Pecorino Romano cheese.

 

Photo Courtesy of Warren Layton on Flickr

Mandie’s Tilapia

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Mandie Says: White rice goes well as a side dish.

Mandie's Tilapia
 
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Recipe type: Entree
Cuisine: Seafood
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Ingredients
  • 2-3 tilapia fillets
  • Extra Virgin olive oil
  • Chipotle Tabasco Sauce
  • minced onion
  • minced garlic
  • 3-4 pinches cilantro
  • pearl onions
  • salt & pepper
Instructions
  1. All of the above ingredients are to taste. Wrap all the ingredients into tin foil. Bake at 356° F.

Photo Courtesy of Nate Steiner on Flickr

Fig & Olive Tapenade

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Fig & Olive Tapenade
 
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Recipe type: Appetizer
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Ingredients
  • 1 c. dried figs, chopped
  • ½ c. water
  • ⅔ c. Kalamata olives, chopped
  • ⅓ c. toasted walnuts, chopped
  • 8 oz. cream cheese
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • ¼ tsp cayenne pepper
  • salt & pepper to taste
Instructions
  1. Combine figs & water in a saucepan over medium heat. Bring to a boil & cook until tender, and liquid has reduced.
  2. Remove from heat & stir in the olive oil, balsamic vinegar, rosemary, thyme, & cayenne.
  3. Add olives & garlic, & mix well. Season with salt & pepper to taste.
  4. Cover & refrigerate for 4 hours or overnight to allow flavors to blend.
  5. Unwrap cream cheese block & place on a serving platter. Spoon tapenade over cheese, & sprinkle with walnuts. Serve with slices of French bread or crackers.

Photo Courtesy of Meal Makeover Moms on Flickr

Jillian Michael Brownies

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Carrie Says: These were modified slightly from the original recipe.

Jillian Michael Brownies
 
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Nutrition Information
  • Serves: 16
  • Serving size: 1
  • Calories: 82.8
  • Fat: 2.3 g
  • Carbohydrates: 16.2 g
  • Fiber: 1.2g
  • Protein: 1.3 g
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • ⅔ c. mild honey
  • ⅓ c. unsweetened cocoa powder
  • ½ c. white whole wheat flour
  • ¼ tsp aluminum free baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ c. unsweetened apple sauce
  • ¾ tsp pure vanilla extract
  • 2 tbsp olive oil
  • 1 large egg
Instructions
  1. Preheat oven to 350°F. Spray an 8" square pan with olive oil. Set aside.
  2. Place the honey in a large glass measuring cup. Microwave on high power until the honey is runny & just bubbling, 45 to 60 seconds. Add cocoa & stir with a fork until well combined. Let cool to room temperature.
  3. Meanwhile, in a small bowl, place the flour, baking powder, baking soda, & salt. Whisk until well combined.
  4. In a large bowl, combine the applesauce, oil, egg, & vanilla. Whisk together until well blended. Add honey, cocoa mixture & whisk until smooth. Add the flour mixture to the liquid mixture & stir until no traces of flour remain. Scrape the batter into the prepared pan.
  5. Bake until the surface looks dry around the edges of the pan & a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not overbake. Place the pan on a cooling rack & let cool completely before slicing into 16 squares.
  6. Store the brownies in an airtight container at room temperature for up to 3 days.

 

Photo Courtesy of yum9me on Flickr