As requested… Here are a few recipes we enjoy and may or may not have tweaked to accommodate our taste preferences.
This is the dressing and it’s varietals which we use daily. I saved a pretty vinegar bottle and take it with me when I eat out. We keep one at the office.
3 Tablespoons Balsamic Vinegar, White Wine Vinegar, or Champagne Vinegar
2 Tablespoons Dijon Mustard (I use only 1 TBSP if I am making this with White Wine or Champagne Vinegar)
1Tablespoon Maple Syrup
Mix it. Dress your salad. Yum.
Ok, my four daughters and I are known for our mad baking skills. This diet has nearly driven us mad with what we consider to be extrememly sub-par baked goods. We’ve gone rogue and adapted some decent recipes and invented our own to save our palates and our reputations… This notwithstanding, I’ll dedicate this recipe to Leah Miller, who has definitely missed her bread!
Southern Style Cornbread
This cornbread will stand up to any southern recipe. It is an adaptation of the vegetarian version from Angelica Kitchen in NYC. They serve 25,000 pieces of theirs annually! We don’t eat that many in our house, though it is tempting. That said, we wouldn’t think of making anything but a double batch.
1 Cup Cornmeal
1 Cup Whole Wheat Pastry Flour
2 Tablespoons Baking Powder
1 Cup Non-Fat Soy Milk
1/2 Cup Applesauce
1/4 Cup Maple Syrup
1/2 Teaspoon Sea Salt
1/4 Cup Minced Scallions or 1/8 Cup Minced Jalapeno
1/4 Cup Sweet Corn
Preheat the oven to 350F. Line an 8 inch round pan with parchment. Whisk the dry ingredients. Make a well in the center and pour in the wet ingredients. Combine and add the scallions (or jalapenos) and the sweet corn. Bake 25 minutes or until a toothpick comes out clean.
Though I am definitely not a fan of nonstick cookware, we have also baked this batter in a nonstick madeline pan for 15 minutes or so. If I had a cast iron version, I could feel completely confident about those darling little bites we turned out.
Chocolate Layer Cake
For the batter:
2 Cups Whole Wheat Pastry Flour
2 Cups Unbleached White Flour
1 Tablespoon plus 1 Teaspoon Baking Powder
2 Teaspoons Baking Soda
1 Cup Cocoa
2 Teaspoons Cinnamon
1 Teaspoon Sea Salt
1 Cup Applesauce
3 Cups Maple Syrup
2 Teaspoons Apple Cider Vinegar
4 Teaspoons Vanilla Extract
2 Cups Water
Preheat the oven to 350F. Line two 9-inch springform pans with parchment. Whisk the dry ingredients. Mix the wet in a separate bowl until emulsified. Combine the dry and wet, being careful not to overmix. Divide the batter equally between the two pans and bake for 35 minutes or until a toothpick comes out clean. Do not open the oven door for the first 30 minutes or sadly enough, the cake will collapse. Cool 30 minutes before frosting.
For the frosting:
6 Tablespoons Agar Flakes
1 1/2 Cups Water
3/4 Cup Cocoa
2 1/4 Cups Maple Syrup
1/4 Teaspoon Sea Salt
1 1/2 Teaspoons Vanilla Extract
4 1/2 Tablespoons Arrowroot
6 Tablespoons Non-fat Soy Milk
Place the agar flakes and the water in a small saucepan over medium heat. Simmer and stir occasionally for 5 minutes or until agar is dissolved. Whisk in cocoa, syrup, salt and vanilla. In a small bowl, dissolve the arrowroot in the milk. Add to the agar mixture, raise heat to medium and simmer for 1 minute. Pour frosting into a glass pie plate and refrigerate until firm, about 20 minutes. Cut frosting into squares and put in the food processor until creamy. Frost the cake. You know how. Cut it, eat it, and share it. Don’t tell your family and friends that it’s non-fat vegan and they probably won’t guess.