Maple Bundt Cake

Source: Vegetarian Times

3 1/2 cups whole wheat pastry flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 1/2 cups pure maple syrup
2/3 cup oil (or use 1/3 cup oil, 1/3 cup apple sauce)
2 TB vanilla
1 TB apple cider vinegar
2 tsp maple extract
1 1/3 cups water
powdered sugar for dusting, optional

1. Preheat oven to 325. In medium bowl combine flour, baking powder, baking soda, cinnamon & salt.
2. In large bowl combine syrup, oil, applesauce, vanilla, vinegar, maple extract, and water. Stir in flour mixture until just blended.
3. Pour batter into oiled 10-inch bundt pan. Bake 55 minutes, or until cooked in the middle & cake begins to pull away from sides of pan. Cool in pan 20 minutes; unmold onto serving platter & cool completely. If desired, dust with sugar just before serving.

New labels: Vegan & Gluten Free

I added 2 new labels to my recipe blog: "Vegan" and "Gluten Free"!
There are different levels of veganism; my vegan label will exclude recipes with dairy, eggs, and/or honey.

For gluten free recipes, I did include those that use soy sauce or tamari, since there are gluten-free brands.

Many recipes on this blog can be modified (subsitituting soy cheese or rice noodles, for example), so these labels will only include recipes where no substitutions are required, or recipes where cheese, etc. are optional. I hope these new labels will make my blog more accessible!

Salad!

Is losing weight one of your goals? Or perhaps incorporating more fresh veggies into your diet? Something my family tries to do every at every dinner is eat a salad beforehand. Our favorite blend: Romaine lettuce and/or baby spinach, carrots, red pepper, and cucumber. The variety of colors ensures a wider array of nutrients, and darker leafy greens (rather than iceberg lettuce) are loaded with vitamins & minerals. Eating salad before a meal allows you to load up on fiber, so you feel fuller and will eat less during dinner. I keep all our salad ingredients stocked and make a fresh salad each day. I'm more likely to eat something that I've recently put effort in to make, plus the veggies are crisper this way. And the best part: trying out different yummy salad dressings!

Macaroni Florentine with Nutty Bean Sauce

Source: Fresh from the Vegetarian Slow Cooker
Makes 6 servings

Note: I prefer to bake this in the oven rather than the slow cooker, as it is much less "mushy." This is a great protein-rich dish for vegans!

12 oz. elbow macaroni
2 cups baby spinach
2 TB olive oil
1 cup chopped onion
1/2 cup cashews
1/4 tsp dry mustard
1/4 tsp cayenne
15 oz. can white beans, drained & rinsed
1 cup water
2 tsp lemon juice
salt to taste
1/2 cup bread crumbs

1. Preheat oven to 350. In large pot, cook macaroni according to package directions. Place spinach in colander and drain macaroni on top. Return to pot & set aside.
2. Meanwhile, heat oil in small skillet & cook onion until softened.
3. Grind cashews in food processor. Add mustard, cayenne, cooked onion, beans, water, & lemon juice. Season with salt & blend until smooth. Pour sauce over macaroni mixture & stir to combine.
4. Transfer mixture to oiled baking dish & top with bread crumbs. Cover & bake 45 minutes.

Aimee's Szechuan Tofu

Makes 6-8 servings

2 1/2 cups uncooked brown rice
24 oz. firm tofu, drained & pressed
1 large crown broccoli, chopped into florets with long stems
2 TB oil
2 large carrots, peeled & sliced diagonally
1 bunch green onions, sliced in 1 inch bits
3 TB cornstarch
1 TB dry mustard
1 tsp crushed red pepper
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 cup water
1/4 cup sherry
1/2 cup tamari
1/4 cup rice vinegar
1 TB minced garlic

1. Place rice & 5 cups water together in pot; bring to boil, reduce heat, cover & simmer 45 minutes. Set aside.
2. Meanwhile, preheat oven to 400. Cut tofu into triangles & place on oiled baking sheet. Bake about 10 minutes per side until browned & a little crispy; remove from oven & put on plate.
3. Heat oil in skillet; add carrots and broccoli & saute until broccoli turns bright green. Add green onion & saute a little more.
4. Place cornstarch, dry mustard, & peppers in medium saucepan; wisk in water. Stir in sherry, soy sauce, rice vinegar, & garlic. Bring to slow boil & stir until thickened.
5. Place veggies & tofu in large bowl, add sauce, & stir gently to combine. Serve hot over cooked rice.