Recipes
COCONUT-LEMON BUNDT CAKE (I use all organic ingredients)
from Charli Prather
From: Veganomicon Chefs: Isa Chandra Moskowitz and Terry Hope Romero
TIME: 1 hour 30 min.
1 2/3 C granulated sugar
2/3 C canola oil
1 (14 oz) can coconut milk
¼ C rice or soy milk
¼ C lemon juice (fresh is best)
3 T finely grated lemon zest
2 tsp pure vanilla extract
3 C all purpose flour (but I use wheat pastry flour)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 ½ C shredded unsweetened coconut
Few T confectioners’ sugar for sprinkling
Preheat the oven to 350. Lightly grease an 8 or 10 inch Bundt pan.
In a large mixing blowl, combine the granulated sugar, oil, coconut milk, rice milk, lemon juice and zest, and vanilla Stir to combine.
Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition. Fold in the coconut.
Pour the batter into the Bundt pan. Bake for 1 hour, or until a knife inserted through the cake comes out clean.
Remove and let cool for about 10 min. then place a cutting board over the cake pan and gently flip over, and release the cake.
Once cooled, sift a sprinkling of confectioners’ sugar or pipe in silken tofu frosting into the middle.
VANILLA FROSTING (4 cups) Freezes very well
From Skinny B---- in the Kitch Rory Freedman and Kim Barnouin
½ C refined coconut oil
8-10 T soy milk or soy creamer (I use the creamer)
2 tsp vanilla extract
¼ tsp salt
8 C powdered evaporated cane sugar
In a bowl cream the coconut oil, mixing on medium high speed for about 3 min. Add 8 T of the milk or creamer, the vanilla, and salt, mixing until well combined. With the mixer on low speed, add the sugar, about ½ C at a time. If the frosting seems too stiff, add 1 to 2 T more milk. Increase the speed to high and beat until smooth and fluffy, 1 -2 min.
GREEK QUINOA SALAD (which is a cold salad):
from Kayla Vaughan
Ingredients:
1 cup uncooked quinoa
2 cups water (for quinoa)
red onion
green onion
cucumber
feta cheese
fresh dill
and for the dressing:
1/2 cup of lemon juice
2 T Olive oil
2 large cloves of garlic, finely chopped
1/2 t oregano
1/2 t basil
ground pepper to taste
The amounts of red onion, scallion, cucumber and feta can be varied. I used a whole medium/large red pepper, about half a cup of scallions, about 4 T of chopped dill, half a medium sized cucumber and 5 ounces of feta cheese. I did not use red bell pepper because I have a hard time finding organic ones, but when I can I always include it in this recipe.
Start by cooking the quinoa (if you haven't cooked it before, cook it like rice--but it takes less time to cook than rice and doesn't need to be covered). Set it aside or spread it out in a large bowl to cool. After the quinoa is about room temperature add all the other ingredients, mix them up and then pour the dressing over everything and mix again.
CORN PILAF
from Varsha Rathod and Bakula
Ingredients:
2 bags frozen corn
1 bag frozen roasted corn
¼ tsp tumeric powder
1 tbs olive oil
1 tbs sesame seeds
2 Jalapeno or 3 Serano peppers, seeded and membrane removed
1 can coconut milk
2 inch piece of ginger, peeled and chopped
¼ cup cilantro finely chopped
Sea salt
Freshly cracked black pepper
Freshly squeezed lemon juice
Method:
1.Make a paste with the green chili and ginger- you can use a fine grater and grate the ginger and chili or use a blender that can grind small quantities. Put aside.
2.In a Dutch oven, heat oil. When hot, add sesame seeds and 10 seconds later add tumeric. Once the oil is evenly yellow add all the bags of corn. Keep cooking on medium heat for about 10 minutes or till the aroma of corn fills the air.
(You can also use 12 freshly shucked corn. Using a knife cut out the corn kernels pressing as deep against the cob as you can. Save the cobs to make a wonderful broth. Fresh corn tastes amazingly, incredibly, un-describabley delicious. Be sure you roast it well, even let some caramelize a little in the Dutch oven)
3.Add the chili-ginger paste and coconut milk. Cover and cook till most of the coconut milk has evaporated. Season the corn with salt and pepper and garnish with cilantro and lemon juice. Stir and serve warm.
We eat this for breakfast and even as a light dinner when accompanied with a fresh seasonal salad.
