Vegan Cake!

Now you can have your cake and eat it too!   and even lick the bowl clean without worrying about raw eggs!  what joy!      i might even make a batch just so that I can eat the batter raw...   so delish!

• 1 1/2 cups unbleached all-purpose flour
• 1 cup sugar 
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup soymilk
• 1 tablespoon vanilla extract
• 1 tablespoon vinegar

1. Heat oven to 350°F
2. Prepare cake pan: Line 8-inch round or square cake pan with parchment paper and grease bottom and sides of the pan. Then flour the pan.
3. Whisk together flour, sugar, baking soda, and salt.
4. Add vegetable oil, soy milk, and vanilla extract; whisk until no lumps appear and batter is smooth.
5. Add vinegar, stir about seven times, and quickly pour into pan.
6. Bake around 30 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean.
7. Let sit for ten to fifteen minutes, invert, and cool on rack.

Vegetable Quiche!

I love me some quiche, but how to make it healthier than the normal cheese/meat variety?   The answer is here!  Veggie Loaded Vegetarian Quiche!  

Ingredients:
1 organic whole wheat frozen pie shell
3 organic eggs
1 cup (or less if you can) of organic heavy cream
1.5 cups veggies minimum, the more the better!  frozen or fresh is fine
Salt/Pepper to taste

Method:
Preheat oven to 375
Get out a big bowl, add your heavy cream and eggs and mix well.  Add your salt/pepper.  Add all your veggies and mix well.  Dump mixture into pie shell and bake for about 30-40 minutes until nice and golden on top.  Let cool and enjoy!  This is one of my faves!  Yuummmmmmmy!

Posting/Commenting/Following

Hello Everyone, seems like a while since my last post!   Wanted to take a brief moment and spread the love of commenting and following on this blog.  It makes me feel really loved when you guys follow and comment on the blog!   And lets face it, everyone likes feeling loved! so show me some!   Hope to hear from you all soon!


~Rachel

Fried Rice!

 

Ingredients:

2 Eggs

1/2 tsp salt

vegetable oil

3-4 cups cold cooked rice

1 tsp minced fresh ginger

1/2 cup thinly sliced scallion

1/2 cup cup-up cooked veggies (we use the frozen bagged organic kind)

soy sauce

Method: 

Whisk together the eggs and salt, heat a large non-stick skillet or wok over medium heat until hot, pour the oil in, tilting the skillet to coat.  Add the eggs all at once.  As the eggs set, push the edges toward the center and tilt the skillet to redistribute uncooked egg.  When completely set, break the egg into clumps and remove to a bowl.  Pour 2 tablespoons of vegetable oil into the skillet and keep the flame at medium.  Add the rice, and make sure the rice is coated with oil, this will take about 3 minutes.  Add your fresh ginger.   Add your scallion.  Add your veggies.  Add cooked eggs.  Add some soy sauce and hot sauce if you like (we like the Thai kind, Sriracha)    Keep stirring until everything is evenly distributed.    Serve hot! 

Whole Wheat Banana/Coconut/Chocolate Crepes

 

Ingredients:

1 cup Whole Wheat flour

1 cup milk
1/2 cup lukewarm water
4 large eggs
1/4 cup (1/2 stick) butter, melted
1/2 tsp salt

Method:
Mix all ingredients in a large bowl until batter is smooth.   Heat skillet on medium flame with a small amount of oil/butter.   Spoon batter onto hot pan, batter should spread out naturally into a thin layer over pan.  Once the batter has set, you can flip the crepe until it is golden brown on both sides.  Set on plate and add whatever fillings you like.  Our favorite these days has been Organic Chocolate Hazelnut Butter, Bananas, and Shredded Coconut, but feel free to explore all options!  Endless possibilities!  Enjoy!

Organic Lasagna!

 

Ingredients:

1 (28 ounce) jar spaghetti sauce 

8 uncooked whole wheat lasagna noodles 

1 (15 ounce) container low fat ricotta cheese 

2 cups chopped raw vegetables (I suggest squash, brocolli, onion, carrot, cauliflower, spinach etc.) 

1 (8 ounce) package low fat mozzarella cheese 

Method:

Preheat oven to 375 and prepare 9X9 baking dish

Pour 1/3 jar of sauce into bottom of pan

Lay 4 lasagna noodles on top of sauce

Pour 1/3 Sauce on top of noodles

Cover noodles with the ricotta cheese, vegetables, and 1/2 the mozerella

Lay 4 remaining noodles on top

Pour on final 1/3 sauce

Cover with aluminum foil and bake for 1 hour

Uncover and Sprinkle with remaining Mozarella Cheese

Put back in oven uncovered and bake until Cheese is Melted and Browning

Allow to sit for 5-10 minuted before serving.

Peanut Snack!

 

Ingredients:

Peanuts

Chopped Tomato

Chopped Onion

Chopped Cilantro

Lime/Lemon

Salt

Chili Powder

oil

Method:

Roast your peanuts on a medium flame until they are nice and golden brown.  Remove peanuts from pan.  Add onions, oil, and salt to a medium flame and cook onions until they are slightly transparent.   Add peanuts back into pan keeping flame at medium.  Add chili powder, and little salt.  Mix well in pan.  Taste test.   Add little lemon/lime juice.  Add chopped cilantro and mix.   Let cool and serve :)