This last week my wife mentioned that she missed carrot cake (she has been allergic to cinnamon for the past couple years). So as part of our date night this month, I put together this carrot cake without cinnamon. We enjoyed it, but she suggests 1/4 tsp of nutmeg instead of 1/2 tsp.
- 1/4 cup applesauce
- 1 tsp vanilla
- 1/2 cup vegan margarine, softened
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 tsp ground allspice
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1 1/4 cups flour
- 1/2 cup soy milk
- 1 cup finely grated carrots
- 1 cup pecans, chopped
- Pre-heat oven to 325. Grease and flour a 9-inch square baking pan.
- Combine applesauce, vanilla, vegan margarine, salt, baking powder, spices, sugars, flour and soy milk until well mixed.
- Add carrots and walnuts.
- Spread batter evenly in baking pan.
- Bake for 45 minutes. (check with toothpick or chopstick)
Creamy Cashew Icing
- 3/4 cup raw cashews
- 2 tablespoons coconut oil, melted
- 3 tablespoons raw honey
- 1 teaspoon vanilla
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon sea salt
- 3 tablespoons water
- 1 cup powdered sugar
- Combine the first seven ingredients in a blender (like a vitamix) and blend until smooth and creamy (add extra water as necessary).
- Stir in powdered sugar to thicken (slowly or sift to get rid of lumps).
Chia seeds are supposed to be good for you, so naturally my wife had a bag of them in the pantry. I was looking for a dessert to make and when I saw we had a lemon cake mix it kind of made sense.
- 1 Lemon Cake Mix
- 1/2 – 3/4 Cup Chia Seeds
- Egg Replacer for 3 Eggs
- Coconut Oil (Follow Cake Mix for amount of oil, melted in microwave)
- Follow cake mix recipe substituting the eggs and oil for egg replacer and coconut oil.
- Add the Chia Seeds into the Mix and stir well. (Add more chia seeds if you think it needs it)
- Place muffin papers in a muffin tin then fill about 3/4 of the way full with mix.
- Bake about 18 min (Varies depending on oven and temp used. Follow Cake mix recipe.) Muffins are done when a toothpick comes out clean.
I was really in the mood for cheesecake last night, but since I am on a diet I had to improvise, as usual. I started with a generic tofu cheesecake recipe and made changes like replacing the sugar with stevia and adding extra vanilla/water to replace the oil. (I didn’t make a crust, but crushing some graham crackers in the bottom of the loaf pans would probably been pretty good too.)
2 Personal Loaf Pans (or 1 Small Pie Pan)
- 1 16 oz. Package Hard Tofu (Drained and Pressed for only 10 min)
- 1 1/2 Tbsp. Peanut Butter (I prefer natural without the added sugar.)
- Update: The flavor was very subtle I think I’d use 3 Tbsp. or more next time.
- 1 Tbsp. Coconut Oil
- 2 Tbsp. Vanilla
- 1/4 Cup Water
- 20 Drops Liquid Stevia (or 10 Packets Stevia)
- Update: My kids suggested sweetening it more. (Regular sugar would have made it sweeter.)
- Jelly of Choice
- Pre-heat oven to 350.
- Put everything but the jelly in a blender and blend until smooth (Add extra water if necessary for your blender. As a side note, I love my Vitamix.)
- Pour into pie pans leaving a space at the top of each.
- Bake for 15-20 min till top is starting to brown and is firm.
- Cool on a rack or a towel for 15 min.
- Spread jelly of choice (I choose strawberry.) on the top of each.
- Refrigerate until chilled or eat warm if you like… I couldn’t wait 🙂
This is a modification of a recipe from Averiecooks.com: Hot and Sour Broiled Tofu that my wife asked me to tweak for her.
- 16 oz. Tofu pressed (Cut into 12-16 slices)
- Juice from 1 medium orange
- 3 tbsp. Jalapenos diced (I used jar slices)
- 1/2 cup Water
- 4 tbsp. Apple Cider Vinegar
- 4 Stevia Packets
- 1/4 tsp. Cayenne pepper
- 2 tsp. Corn Starch
- If you have not already done so, press your tofu for at least 30 min. This is important if you don’t want runny tofu.
- Wisk together all ingredients except the tofu.
- Pour into a sauce pan and put on stove at med-high heat. (Gas may vary since I did mine on electric.)
- Stir regularly if not constantly once it gets close to boiling.
- Boil until it starts to thicken. (If you are familiar with the original recipe we are replacing the pepper jelly with this mixture.)
- Take off stove and cool for a few min till it is a little more thick.
- While waiting line a cookie sheet with baking paper.
- Take slices of Tofu and dip into the marinade, once covered place on cookie sheet. You should have something that looks like this:
- Set the oven to broil and let the tofu sit for 15 min to let the flavor soak into the tofu.
- Place tofu in the oven on the 2nd shelf down from the top.
- Broil for 5 min and then watch the tofu constantly and turn cookie sheet if it starts to look un-even. The marinade should be bubbling/caramelizing on the top of the tofu.
- Remove from oven after about 2-5 more min depending on how brown you want it. It should look like this:
- Let cool for a couple min so you don’t burn your mouth on the delicious flavor. I suggest adding some steamed broccoli, it was delicious!