Alicia Silverstone‘s book, The Kind Diet has a ton of great recipes. Last night I wanted to make her granola recipe, but I only had half of the ingredients. This is my take on her “Mom’s Granola” recipe…
- 3 c oats
- 1/3 c wheat germ
- 1/4 c shredded coconut
- 1/2 c chopped pecans and walnuts
- 1/2 c raisins
- 1/4 c safflower oil
- 1/3 c maple syrup
- 3/4 tsp vanilla
- couple dashes of cinnamon
Bake the oats at 350 for 10 minutes. Then add with dry ingredients. Mix in wet until everything is combined. Return to oven, bake for 5 minutes, stir and bake for 5 more.
Jasmine Deli in Minneapolis is one of my favorite places to grab a bite to eat. Their spring rolls ring in at a meager $3.50 and they have other amazing and affordable dishes such as bánh mì sandwiches and noodle bowls. Today I got my regular, mock duck spring rolls and decided to try out the tamarind tofu. Tamarind is sweet and savory, kind of comparable to a sweet and sour sauce. The dish was pretty good, but too much to eat by myself. I’ll probably just stick with the spring rolls and bánh mì!
I finally got the infamous cold that’s going around. I decided to make a simple soup with collards, broth, onion, ginger and lentils. The cashier at the co-op suggested I add some fresh pressed garlic to the soup prior to serving, so I crushed one clove directly into my bowl. Hopefully this puts me on a path to a quick recovery!
Bring a carton of vegetable stock to a boil. Add 1 cup of lentils. While that’s cooking, saute an onion. When the onion is soft, add to lentils and broth. Once lentils are cooked through, add collards and fresh ginger. Serve when collards are bright green. Salt and pepper to taste. I served mine over brown rice and pre-cooked chickpeas.
I tried this soup at our last food club and fell in love! I made it tonight with a few adjustments, along with rapini that’s been slow cooked in oil and garlic. Mmm!
- 1 cup canned organic pumpkin
- 4 cups butternut squash cubes
- 1 Tbsp ginger powder (I’d use less next time, maybe 2-3 tsp)
- 1/3 cup agave
- 2 Tbsp vegan buttery spread
- 1/2 tsp salt
- 1/4 tsp cinnamon
- dash of dried sage
- 1/2 cup+ veg broth
Boil the cubed squash until soft. Blend in a food processor. Add all other ingredients. Return to pot. Heat through. Add other herbs/spices if necessary.
Sorry I was lazy with the photos and presentation…
I’m making dinner for a non-veg friend tonight and the main course is simple: pasta and bread. My focus is on dessert! Whenever I make dessert first, I always struggle to not change-up the menu and make it the meal. I did okay tonight though, especially considering how great it turned out. I made Chocolate Covered Katie’s Chocolate Mousse. I agree with her omission of agave. I put some in, but it’s definitely not needed as it’s incredibly sweet from the chips. I’ll be making this again. It’s very simple and delicious!
- 1 1/2 c chocolate chips – melted
- 1 box silken tofu
- 1 T non-dairy milk (I used flax)
- 1 t cocoa powder
- 1 t vanilla
- dash of salt
Blend until well combined. Serve with fresh fruit.
My friend was feeling a little under the weather so I made him some comfort soup by modifying the classic chicken noodle. I sauteed 1 onion in oil, once soft I added 1 1/2 carrots (chopped) and several sticks of celery (chopped). While this was cooking I boiled 2 c of water and added a chickenless bouillon cube.
After the veggies all got acquainted, I added 1/2 tsp onion powder and two bay leaves. Then I poured in the chickenless broth along with 5 c of water, 1-2 tsp of white miso and a couple dashes of tamari. I let this simmer until the veggies were soft. Once soft I added some wheat soba noodles. I only broke them in half, but next time I think I would do thirds. Salt isn’t needed because the bouillon, miso and tamari have enough. Pepper to taste.
I can’t tell how it tastes exactly because I burnt my tongue on it, but it sure smells good!
Well I’ve reached a milestone, 100 blogs. Yippee! To celebrate, I baked you all a cake. Unfortunately some of you won’t be able to taste it. I will do my best to resist the urge to enjoy it all to myself and share it with as many people as possible.
And a big thank you to all who’ve supported my blogging endeavors. I look forward to creating 100 more recipes in the year to come.
I got the recipe from Chloe Coscarelli’s website. I’ve always wanted to bake a double layer. Mission accomplished!
- 3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 ½ cups water
- 1 2/3 cup agave
- 1 cup canola oil
- ¼ cup white or apple cider vinegar
- 1 tablespoon pure vanilla extract
- 1 ½ cups semisweet chocolate chips (dairy-free)
- 1 cup non-hydrogenated vegetable shortening
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2 to 5 tablespoons soy, almond, or rice milk
Preheat the oven to 350 degrees F. Mix dry.
Add wet into dry. Do not over mix. Pour batter into 2 greased 9-inch pans.
Bake for 25 minutes and rotate halfway through. Let cakes completely cook before frosting… I was impatient and went ahead to frost and my middle layer disappeared 🙂
Making the Chocolate Frosting
Melt the chips in the microwave and let sit for a few minutes. Beat the shortening with a mixer until smooth. Then, add powdered sugar, vanilla, and 1 tablespoon nondairy milk at a time, as needed, until frosting reaches a spreadable consistency. Add the melted chocolate chips. Beat on medium speed until combined. Increase speed to high and beat for 2 more minutes until light and fluffy. Add more nondairy milk as needed.
Assembling the Cake
Once the cakes are completely cooled, run a knife around the inside edge of each cake pan to loosen, and gently unmold the cake. Place cakes on a serving plate, and spread a generous layer of frosting on top of the cake. Place the second cake on top of the first and spread a generous layer of frosting on top. I agree with Chloe in leaving the sides unfrosted.