Recipe: Strawberry Cake

 

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Look, I get it. Sometimes gorgeous strawberries mesmerize you at the grocery store and the next thing you know you have two pounds of them in your fridge at home. This cake is one great way to use up those summer strawberries.

Ingredients

Cake:
2 c and 3 T whole wheat pastry flour
1 c cane sugar
1 t baking soda
1/2 t sea salt
1 c puréed strawberries*
1/3 c canola or olive oil
1 T apple cider vinegar
1 T ground flax
3 T hot water

 

 

 

 

*Wash, hull, then purée strawberries in a food processor or blender.

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Frosting:
~4 c powdered sugar
1/4 c organic Earth Balance
1/4 c puréed strawberries
1 t vanilla extract

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  1. Preheat the oven to 350°F. Line two 9″ cake pans* with parchment paper and lightly oil.
  2. Whisk together the flour, sugar, baking soda, and sea salt.
  3. Prepare a flax egg by mixing the ground flax with 3 T of hot water from the kettle. Allow to sit for a moment.
  4. Mix the purée, oil, vinegar, and flax egg into the flour mixture. The batter will be very thick, so either use a spoon or the cookie dough attachment of a stand mixer until just combined. Be mindful not to over-mix.
  5. Divide batter evenly between the cake pans and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool completely before frosting.
  7. Mix powdered sugar, butter, purée and vanilla with a hand mixer or in the bowl of a stand mixer. Start slowly, increasing speed until frosting is thick, fluffy, and smooth.
  8. Decorate frosted cake with fresh strawberries.

 

 

*For a taller, more narrow cake use 7″ cake pans and bake for about 30 minutes.

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I am not a fan of food coloring, but as you can see the strawberries give the icing a gorgeous natural pink color.

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Serves ten.

 

 

Adapted from VEGAN STRAWBERRY CAKE WITH STRAWBERRY FROSTING.

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Recipe: Apple Spice Bread

Alright people, another day, another sad looking piece of produce that needs a purpose. A lonely apple has been wiling away its days in the bottom of the wire fruit basket while the bananas hanging above it were eaten, replaced, and eaten again. The apple began to get a little wrinkly and thought Is this all there is in life? and, Is there a retinoid for apple skin?

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The answer to both of those questions is, of course, no. The solution is to 1) bake your sad (or happy) apples into this fabulous apple spice bread, 2) take it to someone as a host gift, and 3) be popular.

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Ingredients

1/2 c organic Earth Balance
1/2 c maple syrup
1/2 c unsweetened applesauce
1 t vanilla
2 c whole wheat pastry flour
2 t baking powder
1 t baking soda
1 t sea salt
1 t cinnamon
1/2 t nutmeg
1/4 t ground ginger
1/4 t ground cloves
3 apples, peeled and shredded

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  1. Preheat oven to 350 degrees F.
  2. Mix butter and maple syrup in a large bowl, using a hand or stand mixer.
  3. Add apple sauce and vanilla, mix until combined.
  4. Add flour, baking powder, baking soda, sea salt and spices, mixing until just combined.
  5. Add milk, mixing until just combined.
  6. Fold in apples.
  7. Lightly coat a loaf pan in oil to prevent sticking, or line the loaf pan in parchment paper.
  8. Pour batter into the pan and bake for about 45 minutes, or until a butter knife comes out clean.

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This can be served plain, with butter, or syrup.

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Adapted from Vegan Apple Pie Bread.

 

 

 

 

Recipe: Coleslaw

It’s 4th of July weekend, and you know what goes well with burgers, fireworks, and independence? COLESLAW. Trick all the Ricks in your life and bring this tasty vegan slaw to share at a cook out. Or, make it and keep it all to yourself. This is a judgment free zone.

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Ingredients

1 head of green cabbage
1 carrot
1 c organic Vegenaise
2 T coconut milk
2 T white vinegar
2 T cane sugar
1/2 t sea salt
1 t black pepper
1/2 t celery salt

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Never underestimate the power of a sad looking carrot in the bottom of your vegetable crisper. It may no longer be a crunchy, raw delight but it can be roasted. It can be baked into a cake. It can be shredded into slaw. It can be born again, honey!

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  1. Shred the cabbage and carrot in a food processor, or chop coarsely by hand.
  2. In the serving bowl, combine the Vegenaise, milk, vinegar, sugar, sea salt, pepper, and celery salt.
  3. Stir the cabbage / carrot mixture into the dressing until well combined. Cover and refrigerate if not serving immediately.

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Serves eight.

Adapted from Cabbage Slaw Recipe.

Recipe: Banana Bread

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Do not disparage sad looking bananas! An overripe banana is sweeter and perfect for baking or freezing for smoothies.

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Ingredients

Wet Ingredients:
3 large overripe bananas
2 T ground flaxseed
1/3 c coconut milk
1/3 c coconut oil, melted
2 T maple syrup
2 t vanilla extract

Dry Ingredients:
1/4 c plus 2 T cane sugar
1/2 c rolled oats
1 t baking soda
1/2 t baking powder
1/2 t sea salt
1 1/2 c whole wheat flour

Optional Toppings:
Chopped pecans, sliced banana, chopped walnuts, chocolate chips

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  1. Preheat the oven to 350°F.
  2. Lightly spray 9 x 5″ loaf pan (or parchment paper-lined loaf pan) with oil and set aside.
  3. In a large bowl mash the banana until almost smooth.
  4. Stir in wet ingredients (flax, milk, oil, syrup, vanilla) into banana until combined.
  5. Stir dry ingredients into the wet mixture one by one, in the order listed (sugar, oats, baking soda, baking powder, salt, flour) until just combined.
  6. Using a spatula, pour batter into the loaf pan and spread out evenly.
  7. Add toppings, if desired.
  8. Bake uncovered for 45 to 55 minutes until lightly golden and firm on top. Do a toothpick or butter knife test in the middle of the loaf to confirm it’s done. Mine took 52 minutes to bake.
  9. Place pan on a cooling rack for 30 minutes.
  10. If you did not use parchment paper, slide a knife around the loaf to loosen it and gently remove it from the pan. Place on a cutting board and slice.

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Good with breakfast, paired with coffee, as dessert, or as a host gift.

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Rick was eager to dig in and followed me around with a butter knife while I finished taking photos.

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Apollo Aldrich was there, too.

Store in an airtight container. Enjoy!

Adapted from Vegan Banana Bread.