This iceing is really good for one day. After that, it hardens up and by day 3 it is too hard if you leave it in the fridge. We would suggest just iceing the parts that your planning to serve and leaving the iceing out on the counter if you refrigerate your cake.
1 box of Organic Creamed Coconut*
1 Tablespoon or so of Extract - I used Almond which makes it taste like marzipan,, but anything will do. Try Lemon Juice.
1 Tablespoon of maple syrup.
about 1 Tablespoon ofH20
Whip it in the blender.
*I bought mine on Amazon "Let's Do Organic Creamed Coconut, 7-Ounce Boxes (Pack of 6)"
http://www.amazon.com/Lets-Do-Organic-Creamed-Coconut/dp/B00113ZZ5U
Whole Foods also caries it.
This is from Ben’s favorite cookbook May All Beings Be Feed , John Robbins, 1992 pg. 380. It is out of print, but you can find it used. Ben follows the recipe without adjustments. Instead of orange glaze, sometimes we make the white icing recipe that is on the blog or "Gabe's whipped cream". It doesn't need it, but it sometimes I really just want the texture.
It takes awhile to make it, so I suggest prepping one day and making it the next. The reciepe can be doubled
Makes one 8 inch square cake or one 9 inch round cake, or cupcakes. ***
¾ cup unfiltered apple juice *
½ cup canola or safflower oil (or grapeseed oil) **
Orange Glaze (we don't use all the glaze, so we save it for a stirfry sauce)
3 tablespoons maple syrup
2 tablespoons freshly squeezed orange juice.
Preheat the oven to 350 degrees F. Lightly oil and 8 by 8 inch cake pan or a 9-inch round pan and dust with flour, shaking out the excess.
Put the apple juice, oil, ½ cup of raisins, the maple syrup, and the organic zest in a blender until smooth. Add the carrots and ginger and pulse just to mix.
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt together. Add the apple juice mixture and combine, using a few strokes as possible so you do not over mix the batter. Fold in the remaining 1 cup raisins and the walnuts.
Pour the batter into the prepared pan. Use the spatula to spread the batter evenly. Bake until a toothpick inserted near the center of the cake comes out clean, 35 to 45 minutes.
Meanwhile, make the orange glaze: In a small bowl, combine the maple syrup and orange juke and stir together until thoroughly blended.
When the cake is done, remove from the oven and let cool for 10 minutes in the pan. Transfer to a wire rack, and while the cake is still warm, brush on the glaze with a pastry brush.
* we have used regular apple juice successfully
** (we only use safflower oil or grapeseed oil because canola is made from rapeseed, a GMO plant that wasn’t originally made for human consumption.)
*** Yummy cupcakes - 350 degrees, 10-15 mins.
This corn bread doesn't use flour and it doesn't really rise. I bet there are plenty of good recipes on the web, but I really liked this one tonight with our chili. Maybe it is less than a real bread, and more of a thick pancake. Whatever it was, it was yummy and I am sure we will make it again.
11/2 cup blue cornmeal
2 eggs worth of egg replacement
3 Tablespoons dried maple syrup (less would be fine too)
2 Tablespoons baking powder
1/4-1/3 cup frozen corn
1/2 cup of soymilk
1/4 cup olive oil
Cook in a preheated oven at 350 degrees in an oil cast iron skillet for 25 mins.
Pizza is my one of my Favorite Foods and we have it every week during the winter cold. Yummy.
Cornmeal Crust (Frozen section of the market)*
1 Butternut Squash
1-2 Leeks or in a pinch onion
Olive Oil
Some Tomato or apple
Squash seeds pan roasted or Walnuts/Pine nuts/Almonds
Slice one or two leeks and heat in Olive Oil until wilted. Add chopped, peeled Butternut quash (seeds removed).
Cook for 10-15 mins. Meanwhile, preheat oven (425) and pan dry roast nuts, and make salad.
Blend in blend squash and leaks in blender. Most of the squash will be thinned down for soup tomorrow. Spoon enough squash to cover the crust. Put some tomato or apple slices on the squash. Add nuts. Cook in preheated oven for 13 mins at 425 Degrees.
*Vicolo brand Ingredient has Organic Wheat, Organic Cornmeal, Organic Soybean Oil, Yeast, and Salt. Whole Foods carries it.
It's a great quick meal out of the pantry. It is also a good" make a head" meal since the longer the flavors have to mingle, the better. It's even good cold in summer.
I tend to make cornmeal pizza the same night. I cook the garlic for the pizza at the same time I am making the soup and I use some of the tomatoes and pinenuts for pizza.
Creamy Tomato Bazil Soup
32 ounce of Organic Tomatoes.(ex. crushed with Basil in the can, frozen or fresh)
1 can of Organic Coconut Milk
3-7 cloves of garlic
Good Virg. Olive Oil
Basil if you have it.
Roasted Pinenuts (optional)
Saute the garlic in olive oil. Add tomatoes and some of the basil along with the coconut milk. Simmer until hot or dinner time. Add pinenuts and basil as garnish right before eating.
1 cup Eden or non-sugar soy milk
1/4 cup honey makes it sweet. I think it would be good without the honey.
10 oz bag of Organic Strawberries frozen
1/2 cup (more or less) of parsley. If you want, copy it up a little before hand.
( Mint would be good too.)
Why Parsley? Well, those who know me well know that is my cure all and one of my fav things. It keeps me going when skies are blue. (I love the gray.)
That is because it has:
+ beta carotene
+ vitamins B12
+ folate,
+ "more vitamin C than the equivalent amount of orange."
+ "contains immunity-enhancing phytonutrients like luteolin that curb inflammatory processes in the body," + and other organic compounds, including myristicin and folic acid.
Information is from Parsing Parsley. Psychology Today. March/April which is quoted on:
http://achsnews.blogspot.com/2010/03/health-benefits-of-parsley-featured-in.html
4 Clove Fresh Garlic crushed
8 oz of Capers (1/2 a jar)
12 oz Olives – chopped
Olive Oil - Enough oil to mix it up and then to cover the top of the jar.
