Wednesday, August 26, 2009

Carrot Cake!

Birthdays are always a great excuse to celebrate, even if the person isn’t excited about the new number to their age. I remember when I was young, age didn’t really mean much. It was all about doing something fun which was all about me on a certain day. And I got to eat cake. Cake has always been the symbol of celebrating another year of living and with good reason. It is sweet, and moist and soft (hopefully) and can be an adventure since there are so many flavors and ways to dress up it up. For my friend Jacqueline, she requested Carrot Cake and I am so glad she did. I like to add pineapple and a little coconut to my carrot cakes, and no raisins! The results were so perfect I ended up eating two slices that day and getting a little sick from all the sugar. But it was worth it!

Carrot Cake Deluxe

1 ½ cups Organic Raw Sugar
¾ cup Oil
¾ cup Silken Tofu, blended
2 tsp Vanilla
2 cups Unbleached White Flour
1 ½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
2 cups Carrot, shredded
8 oz crushed Pineapple, crushed & drained
½ cup Coconut, shredded (unsweetened)
½ cup Pecan Pieces

Mix together the sugar and oil. Add the tofu until smooth. Add the vanilla and mix again. Add the flour, baking powder, baking soda and salt and mix until barely combined. Add the pineapple, coconut and carrot. Mix until just combined. Spread the batter into two greased 9-inch cake pans. Bake at 350°F for 25-30 minutes. Let cool before frosting.

Cream Cheese Frosting

8 oz Tofutti Cream Cheese
¼ cup Soy Margarine
2 ½ cups Powdered Sugar

Cream together all the ingredients until smooth. Add more powdered sugar if needed for a thicker consistency. Spread on cake and enjoy.

Monday, August 24, 2009

It is never easy to say goodbye.

Tasha was the best dog and lived an amazing 16 years.  Even though we never lived together, she always knew I was family.  She liked her freedom and got loose quite frequently.  Getting her back was quite a challenge, but my favorite way was tiring her out by driving around the block in which she’d chase the car.  You’d look in the rear view mirror and she was keeping up even at 25 miles an hour!  Another time she got loose a neighbor complained and my parents had to fight a dangerous dog charge.  The judge dismissed the case so quickly when he learned about how she’s the nicest thing in the world.  We had a rabbit who would often wander the house and you’d find them in the hallway, Tasha laying down with Licorice between her legs while she just licked him.  She will be greatly missed!

Wednesday, August 19, 2009

Yes, the chili is good.

I decided to make a large pot of chili and made so much, I had enough for 4 lunches and to bring it to a potluck. Normally when chili shows up at a potluck I am not excited, but I've experienced many boring chilis in my time. So I was not too surprised when a friend asked me if it was good (of course!) and didn't touch it at first. As soon as she found out the chili contained the Gimme Lean Vegetarian beef, she was reaching for her share. Luckily, she and many others, did enjoy this chili and I hope you do as well. It will make a lot so either cut the recipe in half or plan to have it for lunches for awhile, or bring to a potluck, or both.

So this is the part where I share the recipe.  Um...  I have a bit of a problem.  I am horrible at not losing my recipes.  There are so many other recipes I have wanted to share, but then when I sit down to enter them in my computer, the nice piece of paper with all my notes has disappeared.  I don't believe my house is haunted, so there must be little fairies who take them and enjoy them too much to give back.  So, this is what I approximately did.  It is always best to use spices to your own liking anyway.

Exciting Veggie Chili

1 Tb Oil
1 tube of Gimme Lean "Beef"
1 medium Onion, diced
3 cloves garlic, minced
2 Bell Peppers, chopped
1 15 oz can Kidney Beans
1 - 25 oz can Pinto Beans
1 - 28 oz can Tomatoes, diced
1 cup Tomato Sauce
3 - 4 cups water
1/2 lime, juiced
1 - 4 oz can Green Chiles, chopped
1 Tb Chili Powder
1 tsp Cumin
1 tsp Garlic Granules
2 tsp Onion Granules
1 tsp Salt

In a large pot, heat the oil on medium heat.  Break apart the gimme lean into the pot.  I keep my hands wet so it does not stick to my hands.  Cover the gimme lean pieces in oil.  Once it starts to brown, add the onion and cook about 5 minutes.  Add the garlic and bell pepper and allow to cook a few more minutes.  Add the rest of the ingredients and cook about 20 minutes to combine flavors.  For a thicker chili, use less water.  

Monday, August 17, 2009

Last Minute Notice

Tonight I am giving a talk as part of Try Vegan Week. It is about dairy free cooking, baking, pie making and dairy free living in general. Since egg-free baking is a popular inquiry, I will also be discussing that. The best part is, there will be samples!


Hungry Tiger Too (207 SE 12th Ave in Portland)

"Waste of Dairy" talk at 7pm
"Cooking without Dairy" at 8pm.

Here is what I will be samping:

Chocolate Silk Pie

Amazing Cashew Spread

Heavenly Biscuits

Go vegan!