Lemon Coconut Cake

A little bit tart, occasionally sour and lots of sweet. That sums up my friend Liz who just celebrated her birthday, and the cake I made for her. Looks like the cake was a success and I love the different flavor combination. And it is always great to celebrate with a good friend!

Lemon Coconut Cake

Lemon Coconut Cake:

½ cup Soy Margarine

1 ½ cups Organic Raw Sugar

½ cup Silken Tofu, blended

1 cup Almond or Coconut Milk
½ cup fresh Lemon Juice

1 tsp Vanilla

2 ½ cups Unbleached White Flour
½ cup Shredded Coconut (unsweetened)

1 Tb Baking Powder

½ tsp Salt

Lemon Frosting:

1/2 cup Margarine

3 cups Powdered Sugar

3-5 Tb Lemon Juice

1 cup Coconut Flakes (unsweetened)

Cream together the margarine and sugar until smooth. Add the tofu and blend. Add the vanilla and lemon juice and blend some more. Slowly add the almond or coconut milk as the beaters continue mixing. Add the flour, baking power and salt and blend until just mixed in. Put in the shredded coconut and stir in with a spatula until incorporated. Fill two greased 9-inch cakes pans with equal amounts of batter. Bake at 350°F for 25-30 minutes. When cakes are done, the top should spring back when lightly touched.

Frosting: Blend the powdered sugar and margarine together. Add lemon juice, a little at a time, until you reach the desired texture.

To assemble the cake, frost the top of one 9-inch cake. Add the other cake layer on top and frost it as well. Go around the sides with more frosting making sure to cover the entire cake. Sprinkle the coconut flakes onto the frosting (top and sides), patting it into the frosting to make sure it sticks. Serve with a birthday.

Curry Veggie Split Pea Soup

This is the time of year that I can really get into veggies! I am trying to visit the farmers markets and check out all the local offerings at my local natural food store. I have been eating a lot of salads and have found that making bean spreads work great in place of a traditional salad dressing. I have used hummus, bean & artichoke dip and I even had success blending up black beans with a green tomatillo salsa.

Soups are also great for veggies. Although I avoid making soup when the temperature is above 90°F outside, the summer here has been mild and soups can be so easy to conjure up. Here is my latest creation.

Curry Veggie Split Pea Soup

1 ½ cups Green Split Peas
4 cups Water
4 cups Vegetable Broth
2 Potatoes, diced
2 large Carrots, chopped
1 small Onion, chopped
1 bunch Kale, chopped
2-inch piece of Ginger, minced
2 tsp Curry Powder
1 tsp Garlic Granules
1 tsp Black Pepper
1 tsp Sea Salt
1/4 cup Nutritional Yeast (optional)

Bring the water and split peas to a boil. Reduce heat to a simmer, cover and cook 30 minutes. Add the broth, potatoes, carrot, onion and ginger and cook an additional 15 minutes. Add the spices and kale and simmer until kale is soft, about 10 minutes.

These spices are how I like it. You may find starting with less salt and pepper and adding more as you go will cater to your own taste buds. I really like ginger, so cut down on this is you are not as much of a fan. Soups are great in that they can easily be altered to your own liking.

Rats are Rad!

Devi and Anatidae being held by auntie Liz

People just do not understand rats. I have spent most of my adult life in and out of relationships with rats, since their one downfall is a short lifespan of 2-3 years. Even with this in mind, it is worth the love investment in these tiny furry creatures regardless of the heartbreak you will later suffer.

What does this have to do with veganism? Part of me being vegan is my understanding of animals and their feelings and personalities and knowing who they are, not what they are. Animals in general are misunderstood as an object, something put on earth to use or something that can’t feel. Rats are especially subject to these misconceptions where they are readily used in animal research and so many people hate the idea of them being companion animals.

I personally describe rats as being like very small dogs, but smarter. I’ve even had a rat who once out-smarted my dog who was confused for days after she moved her nest to get away from his insistent curiosity. They are very loyal and loving as well. My rats Nicademus and Sadhu were brothers adopted at the Oregon Humane Society. I went in there with only $2 planning to not take anyone home. But there was a special, 2 for 1 deal, and rats only cost $2. It was fate that brought me so much joy and love and laughter. I remember them running up to me everyday when I would get home to greet me. They would often sleep in my arms at night or sit on my shoulder while watching tv. They were with me often and shared many wonderful moments together.

When I was faced with a decision to adopt more rats who needed a home, I asked myself what to do? I did not want any more pets at home with my two needy cats already getting so much of my attention. But then I remembered all that affection from my previous rats and knew the answer once I stopped asking my brain, and asked my heart what to do.

Devi and Anatidae are about 2 months old and already their individual personalities are shining through. Devi was named after Amrita Devi, who gave her life in the 1700s to save the forest her village relied on from being cut down. Although many people died that day in the effort Devi started, the forest was spared. This little rat is a sweet heart who is more social and more adventurous. Anatidae is the family order for ducks and geese which I did a report on for a biology class. I call her little Ana and she is much more shy than Devi, but has moments of bravery which is cute to watch.

I am so excited for years of experiences with these two adorable rats. They are a good reminder how sometimes two species can get along so amazingly well.

Portland's Vegan Iron Chef 2010

I have never seen an iron chef competition on TV so I was excited my first experience would be with Portland’s first Vegan Iron Chef competition organized by friends with Try Vegan PDX. Liz did an amazing job with the art direction and all the posters and everything was top notch. I was impressed with Jess’ directing abilities shouting for action to the runners to make sure everything got done. Who knew she could be so authoritative. I liked it! Of course there were tons of other volunteers for the pantry and donations and the venue and other things that Deanna, Tina, Cindy, Val and people I did not know got done. Personally, I enjoyed just being able to take a seat and enjoy. It was quite the show!

The competitors included Aaron Adams from Portobello who is opening at his new location this month. This is where I have found the best lasagna I have ever eaten and his friendliness and culinary knowledge is impressive.

Wes from Blossoming Lotus excels at raw foods in my opinion and has unique vegan options to choose from.

I have never eaten at Quasu’s Asaase Ital Palace food cart by PSU, but somehow I found myself routing for her. Maybe it was her mystery or the fact she was the closest to me on the stage with no formal training or maybe it was that I found her poster to be the most compelling.

The competition was fun to witness and the stage was hectic with chefs and their assistants trying to get everything done in the 75 minutes allotted and volunteer runners were busy trying to help and not be in the way. I think they did a great job. I was so jealous I did not get to taste anything since everything looked so tasty.

I especially appreciated Joanna from Yellow Rose Recipes since she explained more what she tasted rather than stating the obvious one judge did. In the end, Quasu was announced the winner, but I think the whole Portland vegan community were the winners that night.

I am addicted to Black Eyed Peas and Greens (Soup)

I bought some black eyes peas since I have found I really like their flavor thanks to a variety of dishes including the Portland Bye and Bye bar's side dish on the BBQ platter. Yum! I have never tried mustard greens before so I decided to try them in a soup and carrots sounded like they would go well with it all. As I was cooking up the soup, I decided it needed a little more of something, and decided to add lemon juice. After it was all cooked and ready for eating, I was surprised by my enjoy of this fairly simple soup. I hope you have the same surprise.

Black Eyed Peas and Greens Soup

1 1/2 cups dry Black Eyed Peas

10 cups water

2 Carrots, chopped

2 Vegetable Bouillon Cubes

1/4 cup Lemon Juice

1 tsp Salt

1 tsp Black Pepper

1 tsp Garlic Granules

1 bunch Mustard Greens, chopped

Place the black eye peas in 4 cups of the water and bring to a boil in a large pot. Lower heat to a low simmer and cook 30 minutes. Add the rest of the water, carrots, bouillon cubes, lemon juice, salt, pepper and garlic and cook an additional 15 minutes. Place the greens in the pot and stir to combine and cook for about 10 minutes, until the greens are cooked down and flavors could be absorbed.

Betty White Party with lots of food

Betty White has done a lot for animals in her lifetime and she has also delivered a great amount of laughs. When a campaign to see her host Saturday Night Live appeared on facebook, I joined right away. And when she was finally announced to host SNL, I organized a party right away. When I throw a party, what food I will serve becomes my first planning task. I have a few friends that eat gluten free, so I did know I wanted a least most of it to be safe for everyone to eat.

I decided on a host of dips and stuffed stuff. This included my popular Roasted Red Pepper Cashew Spread, White Bean Artichoke Heart Dip and Tofutti Sour Cream with a Frontier Organics French Onion Soup dry mix.

I also served zucchini stuffed with a garbanzo tahini mash and small red potatoes stuffed with tofu celery salad. I served multiple veggies as well including cherry tomatoes I had hoped to stuff with guacamole but that became too much work, so I offered them for snacking instead.

For dessert I offered strawberries, a vegan whipped cream, sweet mini biscuits and cheesecake bites with an almond meal crust (gluten free).

Vegan Cheesecake Bites

Filling:
1 – 8 oz container Tofutti Cream Cheese
½ cup blended Silken Tofu
1/3 cup Organic Unrefined Cane Sugar
2 Tb Cornstarch
1 tsp Vanilla

Crust:
1 ½ cups Almond Meal
1 Tb Cornstarch
2 Tb Margarine, melted
1-2 Tb Almond Milk

Filling: Blend all ingredients in a food processor or blender until smooth.

Crust: Combine the almond meal and cornstarch. Using a fork, blend in the margarine. Add the almond milk until the meal starts to hold together when pressed.

Place about a tablespoon of the crust in a greased mini cupcake holder and press down. Filling the cupcake holder until about full. Bake at 350 degrees for 25 minutes. Allow to cool before serving.

Luckily SNL with Betty White was hilarious and wondrous and the food was enjoyed between the laughs.

Brownie Bites (Gluten Free)

I made these for a bake sale to benefit SPECIEES. I wanted to offer something that was gluten free since there seems to be more and more demand for it. This recipe uses almond meal flour and cornstarch instead of white flour so it has a great taste and no xanthan gum was needed. I have found that blended silken tofu is best egg replacement in brownies. The resulting product is rich in choclate taste and decadent in texture. Yumm!

Brownie Bites

1/2 cup Non-Dairy Margarine, melted
1/2 cup Cocoa, unsweetened

1 cup Organic Unrefined Cane Sugar

½ cup Silken Tofu, blended

1 tsp Vanilla

2 Tb Corn Starch

1/2 cup Almond Meal Flour

1/2 tsp Baking Powder

1/4 tsp Salt

In a food processor, blend the silken tofu until smooth. Scoop out ½ cup and reserve left over for other baking or for making a “pudding” by blending the tofu with melted chocolate chips and sugar or make a “creamsicle”.

Combine the melted butter and cocoa, stirring to combine. Add sugar, blended tofu and vanilla and beat until smooth. Add the almond flour, cornstarch, baking powder and salt and mix to combine. Scoop the batter by the spoonful into a greased mini muffin pan, filling each space about 2/3 full. Bake at 350°F for 15 minutes and then let cool 15 minutes. Makes 32 brownies bites.