After making their delicious apple pie, I was curious to try the carrot cake recipe. The “crust” is a blend of carrots, apple, almonds, dates, cinnamon and nutmeg. It also calls for lemon zest, but I subbed a capful of lemon juice instead.
I spread the carrot mixture out onto a pie plate as suggested, but since this wasn’t a firm crust, like the apple pie one had been, I figured it wasn’t going to cut and serve well. So I transferred it all to a container and figured I’d just make the individual servings as needed.
The pear cashew cream called for a very ripe, large pear, and I found this very nice, BIG asian pear at WF.
cashews, pear, water, agave and vanilla extract in place of the vanilla power/paste.
The directions tell you to keep the cream separate, and top the “cake” when serving. It also says you can freeze this to make a frozen dessert. It made quite a bit, so I may do this if there is any leftover. I also added about a teaspoon of raw agave for a little extra sweetness.
To serve I topped it with cream and sprinkled on some raisins. It was really fresh and delicious. It still feels a little naughty because of the cashew cream, but you don’t have to feel too guilty. ; )
ok, so i took a major nap and woke up just in time to have some friends over to watch lost. this did not leave much time for dinner, and the edamame i made to snack on during the show didn’t quite cut it. so i opened up the cabinets to find some contenders for a quick soup!
Ty’s Quick Pantry Soup
3 tbsp. olive or canola oil
1/2 medium onion, chopped
2 medium carrots, sliced into thin coins
4 cloves of garlic, minced
28 oz can of crushed tomatoes, or whole, lightly chopped, with juices
15 oz can butternut squash puree
2 15 oz cans of black beans, drained and rinsed
1 15 oz can of corn, drained
3 c. veggie stock
1 tbsp. chili powder
1 tsp. curry powder
cayenne pepper to taste
fresh ground pepper
1. Heat olive oil to medium in large pot or dutch oven. Add onions, carrots and salt and cook for 7 minutes to soften.
2. Add remaining ingredients and bring up to a boil. Reduce heat and simmer, uncovered, for at least 15 minutes so that flavors can combine.
okay, i made the sloppy jalopy dinner from quick and easy vegan comfort food last night. one of the nice things about this cookbook is that she has some meal plans put together for you at the beginning of the book for breakfast, lunch and dinner. the sloppy jalopy was sloppy josephs [joes] and agave glazed carrots.
the agave glazed carrots were easy. you just combine carrots, agave, cinnamon, oj, and oil ( i added a pinch of cayenne) in a casserole dish and pop it in a 350* oven for 15 min covered, 15 min uncovered. this left them yummy and warm, but still with a little crunch.
sloppy josephs: these were super delicious and satisfying. the recipe used TVP rehydrated with broth and liquid smoke for it’s nice smoky base.
olive oil, onions, bell pepper
together & about to be a faint memory
so good! the non-vegan even liked it!