Scraps and Snippets ~ Upside-Down Pecan-Maple Applesauce Cake

Upside Down Pecan-Maple Applesauce Cake


Cake:


1/2 Cup Earth Balance
1/2 Cup Coconut Oil
1 and 1/2 Cup Vegan Sugar
2 TBSP Ground Flax
6 TBSP Almond Milk
2 teaspoons Baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg (or cloves or allspice)
1/2 teaspoon ginger (or cloves or allspice if you prefer)
2 1/2 Cups applesauce
2 Cups oatmeal
3 Cups Flour


Topping/or Bottom:


2 thinly sliced apples
3 TBSP Maple syrup
1/4 Cup Pecans
1 teaspoon cinnamon


In small bowl mix flaxseed and almond milk together, set aside. 


Mix Earth Balance, coconut oil and sugar together until creamed. Add salt, cinnamon, baking soda, nutmeg, ginger. Stir until mixed. Add applesauce, stir. Add flax mixture, stir. Finally stir in flour and then oatmeal. 


Grease (bottom and sides) of a 9 x 13 pan. Lay apple slice and pecans to cover bottom. Sprinkle cinnamon over that and drizzle maple syrup over the cinnamon. Pour the batter over the mixture. Bake in a 350 oven for 55 to 60 Minutes. (Knife should have moist crumbs but not batter when poked into cake).


Let cool for 10-15 minutes. Run knife around sides of cake. Put a cookie sheet over top of baking pan. Then turn over so cookie sheet is on the bottom. Loosen cake with spatula if needed before removing the 9 x 13 pan.

Scraps and Snippets ~ Now I'm Cookin with Gas ...

Another big food weekend. I made three new desserts, tried the Lentil Loafabout meatloaf (it's a keeper), made black bean soup base, lemon lentil spinach soup, took pictures of a Vegan Ice Cream cake made by my soon to be 25 daughter. Yummm. And smiled at her costume. 

Spent a few hours at Costco, Trader Joe's and Whole Foods with my mom. This was the Whole Food's maiden voyage for my mom. She was impressed with the sights and smells. I do love the look of a produce aisle. Not quite as much as a Farmer's Market, though, but it can tide me over til May.

I will share my new Applesauce Cake recipe tomorrow. I have spent part of my blogging time answering a disgruntled author who didn't care for a review I wrote. He's taking his comments to Amazon now. At first it was an e-mail, then a friend of his commented on my review. Now he's commenting on my review. I hurt his feelings by not loving his book. And it wasn't even a negative review. I just pointed out an area or two where parents might have concerns. Sigh.

Anyhoo. The Applesauce Cake was tasty. I made two more recipes from Vegan with a Vengeance. Her Lemon Gem Cupcakes (but in Bundt format : ) and with vanilla frosting drizzle.) And Gingerbread Apple Pie. Yum. It is jood.

Scraps and Snippets ~ Celebration ~

I'm digesting delicious rich, rich, rich Vegan Chocolate Cheesecake courtesy of my daughter. (Cheesecake tweaked from this recipe.)

Tonight, I just want to dwell a bit in the deliciousness of my life.

I turned 49 today. Part of me shudders at this fact. How in the heck did I get to be 49? I don't feel mature or wise enough to be over 40. I still have so much living I want to cram into the years I have left that I don't want to think about the sands shifting in the hour glass.

I said as much to my Mom. And said my birthday is not something I want to dwell on, and the year even less. She said that my life is so full, rich and satisfying that I don't consider a birthday as a day to set apart and celebrate, that I find things to celebrate in each of the days I've been given. I like that thought. My 49th birthday is a day to celebrate, just like every day, that I am choosing to live to the fullest.

I don't know that I need to share the details, again, of why we are eating differently than we did a year ago...why plants are our diet. I've done that. I don't know that I need to share again, today, why God is so important to me. Or wax on about why my family, my children, my husband give me a reason to celebrate every moment I've been granted.

How many more birthdays will I be gifted with? God knows and I don't need to. Honestly. But I have a responsibility to embrace the days I've been given, and live them with my heart and my soul engaged

I love my life. It is a gift. It is imperfect and crazy, messy and unfinished. But it was given to me, and I love it.

Scraps and Snippets ~ GMO? Heck NO!

 


 


This Vegan MoFo participant wants to see GMO/GE foods labeled for what they are.  

What is GMO or GE food? Genetically Modified or Genetically Engineered food. These are food products that are manipulated to make the end result travel or hold up better, carry certain characteristics that make them survive longer on the shelves, etc. These items are tweaked and grown to be pest resistant or heartier than they would be without manipulation. 

This seems like a harmless idea. Right? Food that stays fresh longer, or that is resistant to things that want to steal our food from us. 

I'm not even going to go into all the details. What I am going to say is that I think we all should be able to see what's in the food we buy. That's all. If there are chemicals that I can't pronounce on the label but I choose to eat it, then that's my choice. But if items contained within are not listed, then I can't make an informed decision. 



I buy organic and local. That is a choice that comes with a price tag attached. I know that many others choose to not buy organic and local. That's their choice. 

This GMO/GE labeling issue is coming to a head. People are asking and demanding that these products be labeled. But the resistance has gone on for years. The food is still not being labeled. There is fear that labeling will bring death to the GE industry. Why would they fear that if there is nothing to be concerned about in their product? 

We all should  have the chance to see what is in what we are eating. Folks who eat fast food three plus times a day aren't likely to balk at an extra label since most of them understand that they are eating fast and cheap and that there is a price tag attached. After all, people still buy and smoke cigarettes, drink and drive and gamble in spite of warnings.

Warnings aren't going to turn off the customer base of those who don't care. But the ones who do, but don't know what they are truly getting in their boxes and bags at the grocery store and drive-thrus, have the right to chose, too.


If this subject concerns you, check out the following websites to read further. And if you agree, take the simple steps.


Stonyfield Farm BUZZ


Label My Food


Center for Food Safety

Scraps and Snippets ~ Meet "Meatloaf" (Not the Singer).

So this is kind of fun.

I subscribe to lots of Vegan blogs because I need lots of help in the creativity department, some or MOST of the time. Most posts I delete, but some I save for future reference. Today I found a fun one.

Okay. Maybe not fun. Fun might be kind of an extreme adjective for what I'm talking about.

I'm going to say quirky. Yeah. Quirky. Gazing In send me to The Magical Loaf Studios. Where you pick from a list of "meat"loaf components and the program gives you a recipe. A few months ago, when we first started eating Vegan I was on a quest to make a perfect meatloaf. The closest I got looked like this. And, it was okay. The downside, besides the texture, was that I had gone over dozens of recipes to find the tweaked recipe that I thought would work for me. Well, I didn't. I haven't given up. But summer is not a high "meat"loaf season anyhoo. And the darn quest just went on the back burner so to speak. But then here comes this little website.

I named mine Lentil Loafabout. Ha. Ha. And I'm totally going to make it.

Here's the recipe. And I'm thinking it's got to be pretty tasty. Go try your own idea out. I'll be sure to let you know how this goes over.

Lentil Loafabout

Ingredients:

1/2 cup sunflower seeds

2 TB olive oil

One onion, diced

One large garlic clove, minced

One large carrot, peeled and grated

Two celery ribs, diced

2 cups cooked lentils

1 cup uncooked quick oatmeal or oat bran

1/4 to 1/2 cup vegetable broth, as needed

1 heaping TB flaxseed meal

1/4 cup minced fresh parsley

1 tsp. ground cumin

2 TB nutritional yeast flakes

1 tsp. salt

Directions:

Preheat the oven to 350�. Spray a loaf pan or 8x8 square baking pan with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).

Grind the sunflower seeds into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.

Saut� any vegetables you've chosen in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.

Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.

Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.

Cold leftover slices of Lentil Loafabout make a great sandwich filling.

*Disclaimer: I have not personally tried every possible combination of ingredients and therefore cannot vouch for the tastiness or efficacy of every Dinner Loaf creation. Happy eating!

Scraps and Snippets ~ Last Night of Raw, Meet Mother, And Salisbury "Steak" ummm Seitan

Yesterday I had a stock pot full of homemade veggie broth that needed to make it's way into small containers for the freezer, seitan floating in it's liquid nest, and not much time. Our last Raw Cooking class started at 6:30. And I needed to get a whole lot done. We had told the class we'd be bringing show and tell. Specifically Mother and her mother juice and her friend almond milk kefir.

After nibbling on all the lovely raw treats to your left, we broke out our treats. 

I gotta tell you. I'm impressed. The ladies all, not even one refused, tried both drinks. Of course, no one wanted their very own mother to take home to feed. But they all tried it. I like to think that their digestive systems will thank us today.

But before class I threw together a meal that ended up being really tasty.  

I call my creation Salisbury "Steak" Umm Seitan with Garlic New Potatoes.

1 onion diced

2 cloves garlic minced

3 TBSP Earth Balance

About 8 ozs of sliced/diced mushrooms

3 TBSP flour of choice

Sliced Seitan (a dozen or so slices)

1 LB of new potatoes or chunks of potatoes

1 TBSP olive oil

2 Cups of Veggie Broth

salt and pepper to taste

 

Put potatoes on to cook. (I brought mine to a boil and simmered for about 20 minutes. They would be good baked, too, but I didn't have time.)

I started with 3 TBSP Earth Balance in my dutch oven. Melted it. Added the garlic and onions and sauteed them. Then I took half of that mixture and added it to a bowl, with the olive oil. Stirred it and set it aside to dress the potatoes when they were ready.

I added the mushrooms to the Dutch Oven and sauteed them a minute or so. Then added the flour. I stirred until everything was covered in a thick paste. Basically just so the flour isn't in dry pockets. I added the veggie broth and stirred. It simmered while I finished the rest. 

I then browned the slices of seitan.

When the potatoes were done I drained them and tossed them with the olive oil/garlic mixture that I set aside earlier. I put pieces of seitan on each plate and covered them with the gravy. And Voila. Dinner.

This tasted really good. Very savory and would scratch any craving for old fashioned pot roast I might ever develop. I love the seitan recipe. This is going to be something I make often.

Scraps and Snippets ~ Recipes, Rolling Pumpkin Heads and Ugly Food...

I can't believe it's October. Where did the year go? However, it has been a BEAUTIFUL October so far. 

:  ) 

Sunshine and cool breezes. I still am gathering a tomato here and there. 

Saturday was busy. A wedding and a Family Fun event at our church. Sunday brought a flurry of cooking activity and planning for the week. As I write this (on Sunday night, pretending it's bright and early Monday morning....gotta love auto post.) I'm cooking up a huge batch of homemade vegetable broth. 

Ready to be simmered into deliciousness.

I helped with some of the decor.

Pumpkinhead

At the wedding I avoided all that was not Vegan. Even the cake. (You should all be clapping for me, that was a big deal!). They had a platter of fresh fruit so I scarfed some of that, and was prepared enough to eat dinner before heading to the wedding. The Fun event at church included all sorts of stuff I didn't eat, too. But, those two events did plant a need for some sweet noshing. Sunday's cooking adventures included two cookie recipes. (and the eating of a few of those little yummers.) 

^ thought we should pose in the pumpkin pile. Pretty cute.

I also tried my hand at boiled Seitan. I'm currently "reading and drooling" through Vegan with a Vengeance, The Kind Diet, Peas and Thank You and the newly arrived Another Fork in the Trail. I've prepared baked Seitan which has been decent to good, but it's a little hard to cut. Vegan with a Vengeance had a boiled version, one the author Isa Chandra Moskowitz has perfected. So. I tried it. 

Safe to gander at. Seitan before the ugly part.

I used water instead of veggie broth for the broth because it called for 13 cups of broth or water. Yikes. That's a lot of cups. I was also out of tomato paste so I used Vegan organic ketchup.  I didn't take a picture while it was cooking or after I added the liquid. Trust me. You don't want to see it. It was UGLY. Think alien or body part ugly, and after the whining about mother's state of appearance I just couldn't do it to you. You are welcome. It looked so freaky that I had to watch a few YouTube "Making Seitan" videos to see if I had done something wrong.  

I guess Seitan is just ugly. But this version tastes pretty close to the Trader Joe's version we really like and gave me at least 5 meals worth of meat substitute. It wasn't too time consuming when it's all said and done and I think it will be pretty flexible overall. So. It's a keeper.

Oh MY!!!!!!!!!!!!!!!!!!!!!!!!!! YUM!

As far as the goodies. Chocolate Covered Katie posted a must try chocolate peanut butter no bake cookie. Halfway through the simple recipe I realized that I only had a teaspoon of cocoa. I had to grind up a two tablespoons of chocolate chips to make it work. I think this recipe is an amazing use for raisins. Katie knows her chocolate.