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 Summer Pickles

My husband loved these pickles. It was the only way I could get him to eat cucumbers so I made them often. It’s a quick and easy thing to do. The longest part of the process is peeling the cucumbers so feel free if the peels don’t bother you to leave them on. And it’s so variable – by simply changing the type of vinegar and herbs/spices used, the taste changes completely. I’ll give you some variations at the end of the basic recipe.

In a 3-cup bowl combine:

1/2 to 1 cup water, depending on how strong you want the pickle

1 cup vinegar (I use a blend of white and rice – a strong and a mild vinegar)

2 teaspoons date sugar

1/4 teaspoon alum (keeps the cucumbers crunchy)

1/2 teaspoon sea salt

Add:

6 mini cucumbers, sliced

That’s the basic recipe and they are very good just this way. I like to change it up though so think about adding the following, remembering that spices are always better once they’re a little roasted.

Variations:

1/2 teaspoon of: mustard seed, cumin seed, celery seed, coriander seed or just one of these

2 bay leaves

1/2 small onion, thinly sliced or several scallions, sliced

1 tablespoon of: fresh dill weed or 1 teaspoon of dried dill weed

1 tablespoon of: fresh tarragon or fresh rosemary or fresh thyme or fresh basil or parsley

Using all white vinegar makes for a very pungent pickle where you may want to increase the date sugar or even use a couple of tablespoons of honey or agave nectar

Using all rice vinegar will make a very mild pickle where the date sugar can be totally eliminated

As I said at the top, changing the vinegar, and there are plenty of them out there these days, will totally change the taste of these pickles so use the vinegars your family likes best

Pumpkin Seed Butter

Lots of us are allergic to nuts so use butters made from seeds instead. I know sunflower butter is very popular along with tahini but I prefer pumpkin seed butter. I find, however, the cost to be almost prohibitive – over $20 for 8 ounces or less. Ridiculous price to pay. So I purchased two pounds of raw pepitas at the store, brought them home and roasted them (place on a large cookie sheet and stick in the oven, set it to 425 degrees and when it comes to temperature, turn off the oven and let the seeds sit in there for about 10 minutes) and then proceeded to make my own pumpkin seed butter which came out quite delicious and creamy, with a little bit of crunch. It’s very simple but it does take awhile because the food processor gets too hot so one has to wait about 10 minutes for it to cool down between each 3-5 minute of processing.

Place in a food processor bowl:

3 cups roasted (or raw if you prefer) pumpkin seeds (pepitas)

Feel free to add a little sea salt if preferred. Process seeds for about 3-5 minutes or until food processor gets hot. Stop and repeat until nuts are creamy, about 6-7 times, scrapping down the sides of the food processor during every rest period. Place in sealed jars and store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Makes about 2 1/2 cups.

FYI, the seeds will start off quite grainy, then become crumbly and clump up in one spot before they get creamy. The longer they’re processed, the creamer and smoother the butter becomes.

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.

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!

Quick and Easy Air-Fried Zucchini Strips

I do love zucchini, it’s one of my go to vegetables. It’s delicious and versatile. This recipe is so easy to make (if you have a mandoline) but not difficult if you don’t, just slice the zucchini as thin as possible with a knife. Makes 2 servings.

Wash and trim off the stem from:

10-12 baby zucchini*

Using a mandoline or sharp knife, slice lengthwise into strips, discarding the skin slices (unless you manage to find organic baby zucchini!). Place strips into a medium bowl and toss them with:

1 tablespoon vinegar (whatever your family likes)

Spray the air fryer tray with non-stick spray and place the strips in one layer into the tray (took me 2 batches to cook them all). Place in the air fryer at 375 degrees. If you don’t have an air fryer oven, cook in your regular oven at 375 degrees for approximately 10 minutes, turning once. Cook for 5-6 minutes before turning them over and cooking until they begin to get crisp, another 2-3 minutes. If they start to get too brown, remove them or they will taste bitter. Salt and season however you like – i.e., garlic powder, onion powder, cumin, coriander, etc.

*If you have a Trader Joes near you, they sell packages of baby zucchini. I used one package.

Gluten-Free Sandwich Bread

I’ve often said on this blog that I’ve been searching for a bread recipe that doesn’t turn out like a brick or is gummy. That’s very difficult when eggs aren’t included in the recipe. Flax gel and other egg substitutes just don’t seem to work well in breads. I may, however, have finally found the answer. Here’s a bread recipe that I’ve just made, raises very nicely, is very easy to make, even with the yeast. It’s really not that difficult to use yeast, the correct temperature to activate yeast is between 98 and 101 degrees so lukewarm like baby formula. And it tastes delicious!

Grease an 8×4″ loaf pan. In a 2-cup bowl, heat in the microwave for 40-45 seconds:

1 cup non-dairy milk

When you take it out, stir it a little then test it with your finger or put a drop on your wrist. It should be lukewarm, your body temperature so if you put a drop on your wrist, it shouldn’t feel hot or cold. If it feels cool, put it back in the microwave for 5-10 seconds more. If it feels too hot, stir with a metal spoon and whisk in:

2 teaspoons date sugar

This should help cool it down but test it again. If it already feels lukewarm on your wrist go ahead and add the date sugar along with:

2 1/2 teaspoons active dry yeast

Whisk in the yeast and set aside for 10-15 minutes. If your yeast/milk mixture doesn’t start bubbling (foaming) in the first 5 minutes, it’s no good, throw it out and start again.

While the yeast works, in a large bowl combine:

1 cup millet flour

1 cup oat flour

1/2 cup arrowroot

1/2 cup tapioca starch (or flour)

1/4 cup quinoa flour

1/4 cup whole millet (optional)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

Whisk to combine, leaving a pit in the middle of the dry ingredients. In a small bowl combine:

5 tablespoons ground chia seeds

1 cup warm water (again test on your wrist for lukewarm)

3 tablespoons oil

2 teaspoons vinegar

Let sit for a couple of minutes (3 or 4). Add to the dry ingredients and then add:

the yeast mixture

the chia mixture

Stir to combine wet and dry ingredients but be careful not to overmix or your bread will be tough. Spoon into the prepared loaf pan, pushing down the dough to release any air bubbles and gaps along the sides of the pan. Set in a warm place for 40-50 minutes or until dough reaches the top of the loaf pan.* Preheat oven to 350 degrees. Bake the bread for 60 minutes. Remove and cool completely (3-4 hours at least) before cutting.

*I brushed the top of the loaf with avocado oil so that the top didn’t get dried out while rising. When I removed it from the oven, I brushed it again with the oil to soften the top crust which likes to crumble with this bread.

Easy and Quick Vegan French Toast

I’ve posted a number of recipes on my blog for pancakes but in reality, I much prefer French toast to pancakes. Difficult to find a pre-made or even a workable recipe for gluten and egg-free bread. I’ve found one that I’ll post next on the blog but in the meantime, if you already have a delicious bread, here’s a way to make it into French toast without the egg. Takes only a few minutes to put together and cook, a few more if you want to bake it rather than fry.

In a shallow bowl (like a soup plate) combine:

1 cup non-dairy milk

1 tablespoon ground flax (or chia would work also)

Let sit for about five minutes so that the flax slightly thickens the milk. Add:

1 teaspoon vanilla extract

1 teaspoon ground cinnamon (or other spice that you like such as nutmeg, allspice, etc.)

Whisk to combine. In a 12″ skillet, heat over medium heat:

1 tablespoon oil

As the oil gets hot, soak slices of:

gluten-free, egg-free bread, 4-5 thicker slices

In the milk mixture, being sure to turn them after about 10 seconds in the milk mixture. Add to the skillet as you take them out of the milk. Cook for about 2 minutes per side until golden brown. Sprinkle with date sugar or top with syrup – maple, agave, date, coconut, etc. Makes 2 servings.

Easy No-Bake Carob Quinoa Bites

If you’re looking for a delicious, easy to make snack, this just might work for you. It’s very easy to put together and has a wide variety of possible flavors. I made carob bites but mocha, coffee, vanilla, pumpkin, etc., etc., etc., would work. It’s very easy to do.

First, line a small baking sheet with waxed paper. In a medium bowl combine:

1 cup cooked quinoa (I packed my 1 cup measure like one would brown sugar)*

1/4 cup carob powder (or other powder of choice, see variations below)

1/4 cup date syrup (agave, coconut, maple or honey all would work depending on the flavor desired)

1/4 cup seed or nut butter (again can vary depending on flavor)

1 tablespoon whole chia seeds

1/2 teaspoon vanilla extract

1/8 teaspoon sea salt

Mix all the above together until well combined. Using a small cookie scoop (mine was 1 tablespoon), scoop out the mixture and drop on the prepared baking sheet. Freeze for 1-3 hours depending on size. My 1 tablespoon scoop produced 24 bites and they froze within 1 hour.

*Quinoa is very quick and easy to cook. For this recipe combine 1/2 cup quinoa, a pinch of salt, and 1 cup of water in a small saucepan over medium heat. Bring to a boil, cover, and reduce heat to low. Cook for approximately 15 minutes or until water is gone and quinoa is translucent.

VARIATIONS:

COFFEE: Use 1/4 cup instant coffee and delete the vanilla extract, add coffee extract or a little water if mixture is too tight

MOCHA: Use 2 tablespoons instant coffee and 2 tablespoons carob powder (or cocoa if possible)

PUMPKIN: Use 1/4 cup pumpkin flavored protein powder (not pumpkin seed protein powder which has no taste)

VANILLA: Use 1/4 cup plain or vanilla protein powder; I would suggest using white quinoa and white chia seeds for vanilla as well as agave nectar

ALMOND: Use 1/4 cup almond butter, a 1/4 teaspoon almond extract and plain protein powder

MAPLE: Would probably work best with 1/4 cup maple syrup, maple extract instead of vanilla and the mildest of butters, perhaps tahini or cashew with plain or maple flavored protein powder

Use your imagination! As many combinations as we can think of would be possible for these bites.