Monday, June 18, 2012

Look at all the foods I've been making! :D

This was a drawing from a friend I got when asking what to do with my fresh blueberries. :)

I tried my hand in vegan mac & cheese with nutritional yeast!

Broccoli and 'cheese' calzone


homemade spaghetti and tvp balls! 

Lots of experimenting in the kitchen lately and almost all of it turning out well!! :D

Thursday, June 7, 2012

Vegan Blueberry Upside-down Cake!

I've been in a funk this last week. A close relative of mine passed away and I didn't handle the news well. So in an effort to try and help myself get back to normal I decided it was time to do some baking.

I've had some fresh blueberries in my fridge for a few days that have just been so badly wanting to be turned in to something amazing. I decided to try a twist on a recipe I posted back in January for Pineapple upside-down cake. Today's changes made for an awesome and very pretty cake!

I made a 'flax' egg today instead of the egg replacer and almond milk instead of soy. This cake isn't as sweet as the pineapple one because of that. If you'd prefer the sweeter cake, I'd say avoid the flax egg.

Here is the recipe I used today. :)

Preheat oven to 350


2TBS vegan margarine(or any kind of vegan butter)
1/3c packed brown sugar
1TBS water

Melt butter in a sauce pan.Stir in brown sugar and water. Poor in to a 9x1 1/2in round cake pan. Arrange blueberries in pan and set aside.

1 1/3c flour
2/3c sugar
2teas baking powder
2/3c vanilla almond milk (or any non dairy milk)
1/4c softened vegan margarine or butter
egg substitute to = 1 egg. I made a flax egg (1tbs ground flax + 3tbs water)
1 1/2 teas vanilla

 Mix together dry ingredients, then add wet. Mix well then pour into your baking pan. Bake for 30-35min. Let cool for 10-15min, loosen edges and flip on to a plate and serve.