Vegan Carrot Spice Cake

I’m updating this recipe. Just spoke with my son and daughter-in-law who said it was good but it wasn’t sweet enough! I admit, I don’t like my desserts as sweet as most people so I’ll adjust the recipe so that those of you who want a sweeter cake can still use this recipe.

I love carrot cake but I love my carrot cake to be more like a spice cake with some carrots in it. So unlike most carrot cakes, I add more spices. If you don’t, feel free to stop with the cinnamon. I was easily able to divide this cake into two bowls and mix some ground walnuts into one bowl (for my son and his family) and some chopped dates and pumpkin seeds into the other for me. This cake only takes one bowl and is fairly easy to mix even for me with 2 rotator cuff tears.

First, preheat oven to 350 degrees. Grease and flour 2, 8″ baking pans (I used one square and one round so that I knew which was which!). In a medium-large bowl, combine:

3 tablespoons ground flax

7 tablespoons warm water (1/3 cup + 1 tablespoon)

Whisk to combine and then let sit for 5 minutes or so to form flax gel. When ready add to it:

1/3 cup avocado oil

1/4 cup maple syrup

Whisk or stir to combine and then add:

1 scant cup unsweetened fruit sauce (apple, pear, peach, oh pineapple would be good) [I actually only had 7/8 of a cup and it worked fine]

1/2 to 1 cup date sugar (depending on how sweet you want it)

3/4 teaspoon sea salt

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

Stir or whisk to combine. Add:

3/4 cup non-dairy milk

Stir or whisk to combine (by now the whisk will be having a difficult time so use a hand mixer if necessary). Add:

1 cup grated carrots

1 1/2 cups all-purpose gluten-free flour

1 cup oat flour

Stir to combine adding another 1/4 cup of non-dairy milk if necessary. Stir in:

1/2 to 3/4 cup chopped walnuts, feel free to mix it up using chopped pumpkin seeds, sunflower seeds, and/or dates, chopped raisins, cranberries, or dried pineapple also work (Optional)

Spoon the batter equally between the two pans and bake for 40-50 minutes or until a toothpick inserted into the center comes out clean (I would actually bake it about 5 minutes more after the toothpick comes out clean). Don’t worry if it’s slightly overbaked since gluten-free baked goods take longer to cook than regular ones, it still comes out fine.

Remove from oven and let cool, on a cooling rack, for 15-20 minutes before removing from pan. Let cool completely before frosting or serving. For faster cooling, place in the refrigerator for about a half hour. Serves 8-12.

Vegan “Cream Cheese” Frosting

One just has to have cream cheese frosting on carrot cake! I’ve tried several nut-free, tofu-free recipes for vegan cream cheese and none of them worked very well until I found this one, delicious! Of course, if you don’t care for sweet potatoes, it may not be your cup of tea. It uses white flesh sweet potatoes which are starchier and not as sweet as the ones we’re used to here in the U.S. They can be called Japanese, Hannah, or Batata.

Wash, peel and dice:

1 large or 2 medium-sized white flesh sweet potatoes

Since we don’t want to add any liquid to the sweet potatoes, it’s very important that they are steamed rather than boiled. Steam until fork tender. Place in a small to medium bowl. Using a potato masher, mash and then measure out 2 cups.

Transfer the 2 cups to another medium bowl (or the same one if it used all the mashed potatoes). Add:

1/3 cup avocado oil

Juice from one lemon (about 2 tablespoons)

1 teaspoon white vinegar

1/8 teaspoon salt

There’s the basic recipe for vegan “cream cheese”. To make it into frosting, whip in using a hand mixer:

1/4 to 1/2 cup maple syrup, agave nectar, honey, etc.

1/2 teaspoon vanilla extract

Will frost two layers of a naked cake (no frosting on the sides).

Vegan “Cream Cheese” Frosting

Wash, peel and dice:

2 medium-sized white flesh sweet potatoes

Transfer the 2 cups to another medium bowl (or the same one if it used all the mashed potatoes). Add:

1/3 cup avocado oil (coconut would also work)

Juice from one lemon (about 2 tablespoons)

1 teaspoon white vinegar

1/8 teaspoon salt

There’s the basic recipe for vegan “cream cheese”. To make it into frosting, whip in using a hand mixer:

1/4 to 1/2 cup maple syrup, agave nectar, honey, etc. (or more to taste)

1/2 teaspoon vanilla extract

Will frost two layers of a naked cake (no frosting on the sides).

Easy Roast Pork with Mustard Gravy

I found this recipe and thought it sounded interesting. Not too many changes were required to make it fit our needs. Use either a small boneless pork roast or a large pork loin (about 2 pounds) and for a quick and easy meal, instead of peeling and cutting up large carrots, use one bag of either regular or rainbow baby carrots. All together, this recipe takes just about an hour, 10-15 minutes prep time and about 40 minutes baking. Feel free to change out the herb used on the roasted carrots if your family prefers something else – thyme, oregano, tarragon or rosemary will all work. Same with the carrots – parsnips, sweet potato, cubes of winter squash, any vegetable you can roast would work.

First, preheat the oven to 450 degrees. Next, pour into baking pan, with 1 to 2 inch sides:

12 ounces to 1 pound of baby carrots

4 or 5 small to medium shallots, peeled and sliced in half lengthwise

Sprinkle the carrots and shallots with:

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 to 1/2 teaspoon garlic granules

1/4 to 1/2 teaspoon dried marjoram

1 to 1 1/2 tablespoons olive oil

Mix up the carrots and shallots with the oil and herbs to combine making sure all the carrots have some oil on them. Put into the preheated oven and cook for approximately 10 minutes. While the veggies are beginning to roast, heat in a 10″ skillet:

1 tablespoon olive oil

While the oil heats, season with salt and pepper:

1 1/2 to 2 pound pork loin or boneless pork roast

Sear off all sides of the pork in the hot oil, about 2 minutes per side which takes about 10 minutes. Remove from the heat. Remove the pan from the oven, push the carrots and shallots aside to make space in the middle of the pan for the pork. Return to the oven and cook for approximately 30-40 minutes until the internal temperature of the pork reaches 145-150 degrees. Take out of the oven and place the pork and vegetables on a plate, loosely over with foil or parchment paper to keep warm while the gravy is made.

To make the gravy, pour the oil from the skillet into the roasting pan and add:

1 to 2 tablespoons gluten-free all-purpose flour

Over medium heat whisk to combine with the fat. All the fat should be absorbed by the flour. Cook the flour for about a minute before adding:

1 cup chicken stock (or pork stock if you can find it)

If you used more than 1 tablespoon flour, you’ll need to add additional stock to the baking pan. Let simmer, stirring constantly, for about 2 minutes until thickened. Whisk in:

1 tablespoon mustard, whatever kind your family prefers

When the gravy is ready, slice the pork roast or loin and serve with the carrots, gravy and either mashed potatoes or rice. Serves 2-4 depending on the size of the pork.

Roasted Turkey Tenderloin with Fingerling Potatoes

Here’s a very easy and quick to put together recipe for dinner. I’m always looking for new recipes for poultry since I eat a lot of it so I was thrilled to find this one that only needed a few small changes. If you can use white wine, use a cup of that in place of one of the cups of chicken stock.

Preheat oven to 400 degrees. Spray or grease (with olive oil) a 10×13 (or larger) baking dish (with 2″ sides). In a 12″ skillet, heat over medium high heat:

1 tablespoon olive oil

While the oil heats, coat:

2 turkey tenderloins (about 1 1/2 pounds)

With about:

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon garlic granules

1/2 teaspoon garam masala (or whatever herb your family likes)

Sear the turkey on all sides, about 2-3 minutes per side. Place in the prepared baking dish. Wash and cut in half lengthwise:

24 ounces fingerling potatoes

Arrange the potatoes around the turkey and sprinkle them with:

1/4 cup chopped scallion (whites only) or shallots

Salt and ground black pepper

In a small bowl combine:

2 cups low sodium chicken stock (or 1 cup stock and 1 cup white wine)

2 tablespoons rice vinegar

Pour over chicken and potatoes. Bake for 40-50 minutes or until internal temperature of the turkey is at least 160 degrees and the potatoes are tender. Let the turkey rest for 10-15 minutes before cutting. Pour any remaining stock* over the meat before serving. Garnish if desired with:

4 tablespoons cranberry compote (see recipe under sauces/condiments/dressings)

Makes 6 servings.

*I thickened the remaining gravy with some gluten-free all-purpose flour.

Easy Turkey Alfredo Stuffed Spaghetti Squash

Alfredo sauce is one of the tastiest things I’ve ever eaten and it’s so easy to make. I know there are a lot of steps but it’s a very easy process, none of the steps (except maybe cutting the spaghetti squash in half! are difficult). I blogged Chicken Alfredo several years ago so just used that basic recipe for the sauce. I’ve taken out the fresh parsley because I now can’t eat it and stuffed it into a spaghetti squash which reduces the simple carbs and calories. Don’t care for spaghetti squash? No problem, just mix it up and use it as a sauce for your favorite pasta. Delicious! Enjoy.

First thing is to cook the spaghetti squash. Cut a small to medium sized one in half, scrap out the seeds (if you have a sugar spoon [with ruffled edge] it works great for this), and coat the flesh with:

1 tablespoon olive oil or olive oil spray

Place skin side down in a baking dish, add just about a 1/2 inch of water to the pan and bake in a preheated 400 degree oven for approximately 30-40 minutes depending on the size of your squash. I know, I know, most on-line recipes say to cook a spaghetti squash for 20-30 minutes. I find when I cook it for that short a time, it tends to be wetter producing more mash and fewer spaghetti strands.

While the squash cooks, make some thick rice milk but blending:

1 cup water

1/3 cup cooked rice (brown or white makes no difference)

Then make the alfredo sauce. Over medium heat, heat:

1/4 cup avocado oil

1 teaspoon finely minced garlic

Be sure the heat isn’t too high, we don’t want to burn the minced garlic which will burn very quickly. When the oil starts to sizzle, add:

1 cup thick rice milk (that you just made above)

1/2 cup non-dairy cream cheese

Whisk to combine which takes a moment since the oil must also be incorporated. I thought about reducing the oil to 1 tablespoon (which you should feel free to do if you’re on a low-fat diet) but it does reduce the richness of the dish slightly. Next whisk in:

1/4-1/2 cup parmesan cheese

1 teaspoon dried Italian herb blend (or oregano, thyme and marjoram)

Whisk constantly until cheese melts. Take off the heat. In a 12″ high sided skillet, over medium high heat, heat until shimmering:

1 tablespoon olive oil (or spray the pan with cooking spray if low fat desired)

When the oil (pan) is hot, add:

1 pound ground turkey

Salt, pepper and garlic powder (1/2 teaspoon salt and garlic powder, 1/4 teaspoon pepper)

Don’t oversalt because the parmesan in the sauce is also salty. Cook, breaking up the turkey into large chunks until cooked but not browned (or it will get too dry). Remove from the heat. Next using a fork, scrap the inside of the cooled spaghetti squash to produce spaghetti-like strands. Try to get as much of the squash out of the shell as possible without breaking or cracking the shell (I did have a large crack in one half and a small in the other and they were still useable). Put the squash into the ground turkey skillet and top with the sauce. Mix to combine. Place the squash shells in a sprayed baking dish and spoon in the turkey/squash/sauce mixture until well filled. Garnish with more parmesan and/or fresh parsley and bake for 15-30 minutes until bubbling. Time will depend on the size of your squash.

Strawberry Oatmeal Cookies

Oatmeal cookies are my favorites. I like other cookies but I LOVE oatmeal cookies. Here’s a quick and easy recipe that makes about a dozen and takes 3 times longer to bake then it does to mix together. Delicious, almost like eating a nut butter and jam sandwich on oat bread but even better! Use whatever nut or seed butter your family likes and feel free to use whatever sugar-free jam you have on hand as well. I had strawberry jam so that’s what I used. You can find numerous types of free-dried fruits now on-line or at the grocery store.

In a medium (8 cup bowl) combine:

1 1/2 cups sprouted rolled oats

1/4 cup oat flour

2 1/2 tablespoons ground flaxseed

1 teaspoon ground cinnamon

1/2 teaspoon allspice

1/4 teaspoon ground cloves

1/4 teaspoon sea salt

Stir to combine. In a second 3-4 cup small bowl whisk together:

3 tablespoons avocado oil

1/4 cut nut or seed butter (I used tahini)

1 teaspoon vanilla extract

1/2 cup sugar-free or low-sugar strawberry jam

1/4 to 1/2 cup crushed freeze-dried strawberries (save some whole ones to press on top of the cookies before baking)

3 tablespoons date syrup (or agave, coconut nectar, maple syrup, etc.)

Preheat oven to 350 degrees. Line one large cookie sheet with parchment paper. Set aside. Stir whisked wet ingredients into dry ingredients and fold together until mixture is moistened and well mixed. Using a medium (or small for smaller cookies), scoop and drop cookie dough onto the prepared cookie sheet, spaced about 1/2 inch apart and flatten each one with either the back of the scoop or a fork. Press a piece of dried strawberry into the top of each cookie. Bake 10-17 minutes depending on size (cookies should be firm to the touch). Cool for 10-15 minutes before removing cookies to a cooling rack. Cool completely before storing in an air-tight container. They will keep for about a week (not in my household!). They will also freeze in a vacuum sealed bag for up to 3 months. Using my large scoop, I made 10 cookies.

Alternatives:

Use 1/2 cup pear sauce, 1/4 cup cranberries or raisins, and add 1/4 cup date sugar

Use 1/2 cup applesauce, 1/4-1/2 cup crushed dried apples and add 1/4 cup date sugar

Use 1/2 cup peach jam, 1/4-1/2 cup crushed dried peaches

Use 1/2 cup plum jam, 1/4 cup diced dried prunes

Use 1/2 cup of any jam and 1/2 cup carob chips

Use 1/2 cup pineapple jam and 1/4 cup crushed dried bananas or pineapple

Really just about any combination of sauce or jam with dried fruit or chips will work in this recipe. Just be sure to add the extra sweetener if using sauce rather than jam.

Salisbury “Steak”

Salisbury steak is basically a hamburger with mushroom gravy. Since I don’t eat beef, I had to change it to ground turkey but since I also wanted to make one last meatloaf before it got too hot, I used a meatloaf mixture to make the “steaks”. If you only need a couple of servings of Salisbury steak, use 1/4 or half the mixture for this dish and bake the remainder in the oven as a meatloaf. Feel free to use whatever ground meat you like, or even pieces of tofu would work. I basically used the recipe I published several weeks ago for turkey burgers with zucchini because they stayed so moist and were so delicious.

In the food processor combine:

1 large onion, cut into quarters

1 medium zucchini, cut in half lengthwise and then into chunks

1/2 cup carrots

Pulse until shredded. In a large bowl combine the vegetable mixture with:

1 pound ground turkey

1 pound ground pork OR

1 pound mild/sweet Italian sausage (pork or turkey)

Add to the mixture:

1 1/2 teaspoons ground cumin

1 1/2 teaspoons paprika (smoked or sweet)

3 teaspoons ground coriander

3 teaspoons garlic powder or granules

3 teaspoons sea salt

1 1/2 teaspoons ground black pepper

1/2 cup non-dairy Parmesan cheese (Optional)

Mix to combine (I used my hands, much easier than a spoon!). Using a 1/2 cup measure, scoop out the mixture and form each 1/2 cup into a burger shape (should make 10-12). In a 12″ skillet heat over medium high heat:

2 tablespoons olive oil

Add the burgers and saute them until cooked through, about 5 minutes per side depending on the thickness, firm to the touch when cooked). Probably have at least 2 batches, perhaps 3 depending on the size. As they are cooked, remove to a plate. Add to the pan:

12 ounces of sliced mushrooms (I used baby bellas)

Cook until softened, about 3-4 minutes over medium heat, stirring often. When the mushrooms are cooked add:

2 tablespoons gluten-free, all-purpose flour

Stir or whisk in so the flour absorbs all the oil. Cook over low heat for 1-2 minutes and then add:

1 1/2 cups chicken stock (or bone broth)

1/2 cup dairy-free milk (anything but soy), unsweetened

Salt and pepper to taste

If you are cooking all the mixture as Salisbury steak, you may need to increase the oil, flour, and liquid to make additional gravy. Cook over medium heat, stirring constantly until thickened, about 2-3 minutes. Add the patties back into the sauce to reheat before serving. Serve over rice, mashed potatoes, or pasta.

I know, more brown food! Just can’t seem to stay away from it. But it really was so delicious!

Honey Ginger Sesame Noodles

This umami filled dish of noodles takes some preparation in slicing the vegetables but otherwise is very easy to put together. The seeds or nuts add a little protein so if additional protein is desired, some fried tofu, chicken, beef, or pork can be added. And the vegetables can be changed to fit your family’s likes and what you have on-hand. Mushrooms, bell pepper, bean sprouts all would work well.

First, preheat oven to 400 degrees. Line a small baking pan with parchment and sprinkle with:

1/2 cup raw seeds such as pepitas or sunflower, or nuts if you can have them (peanuts, cashews, almonds, etc.)

Bake for 5 minutes and then toss with:

2 teaspoons sriracha

1 tablespoon soy sauce substitute

2 teaspoons honey

2 tablespoons sesame seeds

Bake for an additional 5 minutes. Remove and set aside. Following package directions, cook:

6-8 ounces rice noodles

When cooked, drain, rinse and set aside. In a 12″ skillet with high sides, over medium high heat:

1 tablespoon olive oil

1 tablespoon sesame oil

When the oils are hot, add:

1/2 large (or medium) onion, thinly sliced

3-4 stalks celery, sliced on an angle

3/4 cup chopped or shredded carrots

2-3 baby bok choy, sliced, including greens

Stir to combine and cook approximately 5 minutes until tender but not mushy. Add:

1-2 teaspoons minced garlic

1 small can diced or sliced water chestnuts

1 tablespoon freshly grated ginger

Cook an additional minute or two. In a small bowl combine:

1/2 cup soy sauce substitute

2 tablespoons honey

2 tablespoons rice vinegar

1 tablespoon tahini (or seed butter like sunflower or pumpkin)

1 tablespoon molasses

1/4 teaspoon ground black pepper

Whisk to incorporate ingredients and then add to pan of vegetables. Let the vegetables simmer with the sauce for several minutes, 2-3 before tossing in the noodles and, if more heat is desired, add:

1 teaspoon garlic chili sauce

Separate into four serving dishes and top with the seed mixture and:

2 scallions, greens only, sliced

Top with sliced, sauteed meat if desired and enjoy!

Easy Seafood Stew (or Bisque)

I enjoy many types of seafood – from various white fish to multiple shellfish. I happened to have a small piece of swordfish, not enough for a meal, as well as some canned clams and bay scallops on hand, bought a small fresh jar of lump crabmeat and made a seafood stew. Leave out the vegetables and it’ll be a bisque instead. Fairly easy to make and doesn’t take very long either. Feel free to vary the fish ingredients to your family’s taste. I wanted to use a lobster tail but couldn’t find one here in Minnesota. Delicious!

In a medium (4 quart) saucepan, heat over medium high heat:

1 tablespoon olive oil

When it’s shimmering add:

1/2 medium onion, diced

4-5 celery stalks, diced

2 cups kale, cleaned, stalks removed and leaves chopped*

Stir to combine, reduce heat to medium low and cook for approximately 6-8 minutes or until kale is softened. Remove to a bowl. Add to the saucepan, increasing heat to medium high:

1/2 pound bay scallops

1/2 pound white meat fish (I used swordfish but any white fish – cod, halibut, etc. works), cut into small chunks, about the size of the scallops

1/4 pound small shrimp (optional for those who can eat shrimp)

Stir and saute for 3-4 minutes until fish is cooked and then add:

1 tablespoon olive oil

2-3 tablespoons gluten-free, all-purpose flour

2 teaspoons Old Bay seasoning (optional)

Stir to combine and let simmer for a minute before whisking in:

2 cups non-dairy milk (anything except soy which won’t thicken)

Continue to whisk until milk heats and mixture thickens. Add:

1 small can minced clams (including the liquid)

4 ounces of fresh crabmeat (I checked out the canned, much less expensive but it also included loads of salt as well as sugar)

the cooked vegetables

1 small to medium potato, diced and cooked (whatever potato your family likes)

Salt and pepper to taste. Reduce heat to low and simmer for several minutes to allow the fish and vegetables to heat through. If desired, garnish with chopped green onions or chives. Serves 4.

*If you don’t like kale, adding some frozen peas would be just as delicious.

To make the stew into a bisque, simply delete the vegetables.

Chicken and Rice with Caramelized Onions and Cranberries

This recipe is quite involved and takes some time but it’s not a difficult dish to make. And to be sure, every minute spent on this is well worth the effort! The herbs and spices used amp up the flavor profile and adding some freshly grated lemon zest and lemon juice at the end takes it over the edge! Rather than adding the lemon juice at the end, some sliced lemons on the side would also work.

First, peel, cut in half and then thinly slice:

2-3 medium-sized sweet onions

If you don’t have sweet onions, add 1 teaspoon date sugar when you cook them. Let them sit while heating a medium-sized Dutch oven over medium heat with:

2 tablespoons olive oil

When the oil is shimmering add:

1 1/2 to 2 pounds bone-in chicken thighs or boneless, skinless chicken breasts

that are seasoned with:

1/2 teaspoon sea salt

1/4 teaspoon pepper

If using skin-on, bone-in thighs, cook skin side down. Loosely arrange chicken in pan (may take more than one batch). Brown on all sides, about 6-8 minutes. Remove to a plate. Drain all but 2 tablespoons oil from the pan before adding the onion slices. Reduce heat to medium low and cook, stirring frequently until well caramelized (browned). If not using sweet onions, here’s where to add the:

1 teaspoon date sugar

It can take 25-30 minutes to caramelize the onions because they need to cook slowly so that they don’t burn, we want them browned – caramelized, not burned. Once the onions are ready, add to the pot:

4 garlic cloves, minced (about 4 teaspoons minced garlic)

2 teaspoons freshly grated ginger (or 1/2 teaspoon dried ginger)

1 teaspoon fresh thyme (or 1/4 teaspoon dried thyme)

1/2 teaspoon ground coriander (or cardamom, nutmeg, or allspice)

1/2 teaspoon ground cumin

1/8 teaspoon saffron threads, crushed

Sauté for about 30 seconds until the herbs and spices are fragrant before adding:

6 ounces sliced mushrooms (Optional, peas would also work)

2 cups chicken stock or bone broth

the browned chicken pieces and any juices on the plate

If using skin-on thighs, be sure the browned side is up. Cover and let simmer for 20 minutes. Add to the pot:

1 1/2 cups uncooked rice*

1/3 cup dried fruit (I used cranberries but raisins or dried cherries would also work)

Stir in the rice and fruit, bring to a boil, reduce heat to low, cover and cook for another 30 minutes or until rice is tender and chicken is cooked. Most of the liquid should be gone from the pot so be careful not to burn the dish. Remove the chicken from the pot, moving the pot off the heat and re-cover so that it stays hot. Remove skin if using skin-on chicken and let sit for 8-10 minutes before slicing the meat (and removing the bones if using bone-in chicken). Add the chicken back into the pot along with:

1/2 teaspoon lemon zest

1 tablespoon juice

3 tablespoons fresh cilantro or parsley (Optional)

Stir to combine. Reheat until the chicken is heated through and serve. Serves 4-6.

*I used pre-cooked brown rice in my dish so I cooked the chicken 30 minutes before adding the frozen rice and then cooked it only an additional 10 minutes.