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.
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.
~4 c powdered sugar
1/4 c organic Earth Balance
1/4 c puréed strawberries
1 t vanilla extract
- Preheat the oven to 350°F. Line two 9″ cake pans* with parchment paper and lightly oil.
- Whisk together the flour, sugar, baking soda, and sea salt.
- Prepare a flax egg by mixing the ground flax with 3 T of hot water from the kettle. Allow to sit for a moment.
- 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.
- Divide batter evenly between the cake pans and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely before frosting.
- 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.
- Decorate frosted cake with fresh strawberries.
*For a taller, more narrow cake use 7″ cake pans and bake for about 30 minutes.
I am not a fan of food coloring, but as you can see the strawberries give the icing a gorgeous natural pink color.
Adapted from VEGAN STRAWBERRY CAKE WITH STRAWBERRY FROSTING.
6 oz rice stick noodles
1/4 c maple syrup
1/4 c mirin
3 T ketchup
3 T soy sauce or tamari
1 1/2 T lime juice
1 T sambal oelek or sriracha
~15 oz baked tofu*
1/2 red onion, cut into 1/4″ slices
2 garlic cloves, minced
3 scallions, chopped
1 handful of baby carrots, shredded
1/4 c fresh cilantro, mint, or combo, chopped
1/2 c roasted peanuts, chopped
*Get hard, vacuum sealed tofu in the refrigerated section. Don’t get the crumbly stuff. This should require a knife!
- Cook noodles according to package directions. Drain, rinse, and set aside.
- Whisk syrup, mirin, ketchup, soy sauce, lime juice, and sambal oelek together. Set aside.
- In a large skillet, heat coconut oil over high. Add tofu and stir-fry for four minutes.
- Add onion and garlic and stir-fry for one minute.
- Add noodles and sauce mixture and stir-fry until even coated.
- Add scallions and carrots and stir-fry until all ingredients are well combined and heated through.
- Remove skillet from heat. Stir in herbs and peanuts.
Adapted from Skinny Bitch in the Kitch.
You might feel suspicious of this recipe at first, but it’s addicting. It’s been a staple in my diet for nine years and never ceases to satisfy.
1/2 c vegan mayo, like this one
2 t lemon juice
1 T nutritional yeast
1/2 T maple syrup
1/4 t sea salt
1/4 t curry powder
1/4 t black pepper
~10 oz Hilary’s World’s Best Veggie Burger*, cooked and chopped
1/4 c seedless red grapes, halved
1 celery stalk, diced
2 T fresh parsley, chopped
whole wheat bread (optional)
*Please don’t skimp and buy a sketchy veggie burger. It doesn’t have to be Hilary’s (see ingredients via link), but it should have a recognizable ingredient list and ideally be organic.
- Cook the veggie patties according to package instructions, then chop.
- Whisk together the mayo, lemon juice, yeast, syrup, sea salt, curry, and pepper and set aside.
- In a separate bowl, combine the patties, grapes, celery, onion, and parsley.
- Add mayo mixture to patty mixture and toss until evenly coated.
- Serve on toasted bread as a sandwich or over a bed of greens as a salad.
This makes fabulous leftovers because the flavors really meld together in the fridge.
Adapted from Skinny Bitch in the Kitch.
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?
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.
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
- Preheat oven to 350 degrees F.
- Mix butter and maple syrup in a large bowl, using a hand or stand mixer.
- Add apple sauce and vanilla, mix until combined.
- Add flour, baking powder, baking soda, sea salt and spices, mixing until just combined.
- Add milk, mixing until just combined.
- Fold in apples.
- Lightly coat a loaf pan in oil to prevent sticking, or line the loaf pan in parchment paper.
- Pour batter into the pan and bake for about 45 minutes, or until a butter knife comes out clean.
This can be served plain, with butter, or syrup.
Adapted from Vegan Apple Pie Bread.
If you have some leftover oil-packed sun-dried tomatoes from the Magic Tofu Quiche, we’re about to put them to work! This is one of those dishes you keep eating when you’re really full because it’s just so. damn. good.
1 1/4 c water
2 1/4 c vegetable broth, divided
2 c Israeli pearl couscous*
pinch of sea salt
pinch of black pepper
5 T olive oil, divided
1/2 c pine nuts
4 garlic cloves, minced
1 shallot, minced
1/2 c black olives, chopped
1/3 c oil-packed sun-dried tomatoes, drained and chopped
1/4 c fresh flat leaf parsley, chopped
*Israeli pearl couscous is imperative to use in this recipe as regular couscous makes a vastly different dish.
- Bring water and 1 1/4 c of broth to a boil in a saucepan. Stir in couscous, sea salt, and black pepper. Reduce heat to low and simmer until liquid is absorbed, about eight minutes.
- Heat 3 T olive oil in a skillet over medium-high heat. Stir in pine nuts, cooking until pine nuts are toasted and golden brown, about one minute. Remove from heat.
- Heat remaining 2 T olive oil in a saucepan. Cook garlic and shallot until softened, about two minutes.
- Stir in black olives and sun-dried tomatoes and cook until heated through, about two minutes.
- Pour in remaining 1 c broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, about eight minutes.
- Combine couscous, sauce, pine nuts, and parsley, mixing well.
Adapted from Couscous with Olives and Sun-Dried Tomato.