When I bake my Chocolate layer cake recipe with the raspberry filing , I put a small amount of icing on the cake. If you like copious amounts of icing on your cake , multiply the recipe by 4. And then you can call it frosting instead of icing.
Ingredients
- 6 TBSP of powdered sugar.
- 2 TBSP of cocoa powder
- 4 tsp of soy(or almond) milk
- 4 tsp Olive oil
- 1/2 tsp vanilla extract
Directions
- Combine powdered sugar and cocoa powder with a whisk
- Put olive oil , vanilla and soy milk in a jar and shake vigorously
- Add wet ingredients to dry and whisk together
You can use a hand held blender if you wish.
I have had this recipe requested multiple times so I am finally posting it. It is an easy to make chocolate cake, but follow the instructions carefully as it has many steps. When you measure your flour, spoon it into your container, don’t scoop it or you will pack it down. You can change the grams to cups but it is so easy to measure by weight so get a scale. IMHO
Ingredients
- 185 grams white flour
- 45 grams cocoa powder
- 200 grams of organic sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 TBSP flax seed powder
- 240 ml of soymilk or almond milk
- 1 tsp vanilla extract
- 80 ml of canola oil
- 1 TBSP of apple cider vinegar
- raspberry or other jam of your choice
Directions
- Prepare your flax seed ‘”egg”. Mix flax seed powder with 3 TBSP of hot water. Stir.
- Let stand for 5 minutes
- Put your dry ingredients into a mixing bowl and whisk together. flour, cocoa powder, baking soda, salt, sugar.
- In a jar combine your soymilk, flax egg, vanilla extract and vinegar. Shake well
- Preheat oven to 350 F
- Grease 2 8-inch cake pans
- Add wet ingredients to dry ingredients and mix . Don’t overmix
- Divide the cake batter evenly between the 2 cake pans
- Bake for approximately 20 minutes. Check if done with a toothpick.
- Cool on a rack.
- when cool put raspberry jam, about 2 tbsps. on top of first layer
- Put second layer on top. Icing optional.
Filed under: recipes
Cabbage bhaji is a recipe I make regularly when I have a big cabbage and need something to make besides coleslaw, Vietnamese coleslaw or stuffed cabbages. It is a quick and tasty Indian recipe.
Ingredients
- 4 cups of shredded cabbage
- 1 tsp. of black mustard seeds
- 1 -2 TBSP of oil
- scant tsp of salt
- 1 tsp turmeric powder
- 2- 4 TBSPs of water.
Directions
- Heat oil in a large, heavy pan with a lid.
- Add mustard seed to hot oil and cover.
- When first mustard seed pops add turmeric and salt.
- Immediately add cabbage and water. Stir
- Turn down heat and cook until cabbage is wilted(not long).
- Add more water if necessary.
- Uncover and serve.
Filed under: recipes
The long beans are prolific this year. And they love the summer heat. It has been over 100 F all week and the lows are in the high 70’s. Plus the humidity makes the heat index feel even hotter. So here is a new recipe for the long beans I am growing.
Ingredients
- 1 TBSP olive oil
- 8 oz of long beans
- 1 large clove of garlic diced
- 3/4 cup of grated carrot
- 2 TBSPs of sauerkraut
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/3 cup of water of veggie broth
Directions
- Cut tops off long beans and cut into 1/2 inch pieces
- Heat oil in cast iron pan and add long beans
- Stir for about 2 minutes
- Add garlic and stir again
- Add the carrot and sauerkraut and stir until all is very hot.
- Add salt, sugar and water.
- Immediately cover pot, turn down heat and cook for about 3 minutes.
- Serve as a side dish or with Polenta or Basmati rice.
Filed under: quilting
I made this quilted pillow from Freddy Moran’s quilting pattern. As soon as I put the cats in the window ,I knew it was for Tallulah.
The flower pillow I made for Mojdeh. It is my first hand applique.
The 2nd pillow is for Pixie. She said fireflies gave her good luck which she definitely needed with her diagnosis and surgeries. We just celebrated her 80th birthday! She surprised us all. Hallelujah.
The third pillow is for Hanaleah. Like Tallulah’s pillow, there is hand quilting in the Japanese Sashiko style.
Filed under: quilting
This is the third quilt I made for Hanaleah, The first one was for her freshman year at college, the second one was for graduate school and the third one is for the first house she purchased. I know you are supposed to bring salt and bread to someone’s new home, but I bought a quilt.It is also a queen sized quilt. The first 2 were twin size.
Filed under: quilting
One year after Chris’s cancer was declared in remission, he died from it.
I met Robin at the Hope Lodge in NYC where we were both helping our husbands as they fought cancer. After Chris died. Robin sent me all his t-shirts. Chris was a PE teacher at community college, entered into many tournaments with friends and loved sports. His t-shirr quilt is a memory quilt for his wife Robin. Robin displayed it at Chris’s celebration of life.
Filed under: quilting
I met Haley when we. went to Hanaleah’s graduation. Haley too received her Masters degree in Public Health from the University of North Carolina in Chapel Hill . Days after very pregnant Haley had her first baby, a boy she and Sebastian named Felix.
Filed under: recipes | Tags: daikon radish, Japanese style vegan soup, vegansoup
We had a hard freeze the 4th week of December, 2022 and I still have many vegetables in my refrigerator When I saw the bag of 3 daikon radishes, I knew I needed to deal with them right away. I have been putting them in salads all week, but they are spicy so this is slow. But, when you cook daikon radishes they loose their spiciness and are quite mild and delicious. so I decided to cook a Japanese style soup with them, The soup came out so good I made it again 2 days later. I decided to use gram measurements since I just bought a new kitchen scale. If you like you can add more veggie broth.
Ingredients
- 250 g Daikon radishes
- 150 g carrots
- 10 g dried Shitake mushrooms
- 8 g ginger
- 4 grams Arame seaweed dried
- 2 TBSP olive oil
- 2 TBSP soy sauce
- ! TBSP mirin
- 1/2 tsp balsamic vinegar
- 1/2 star anise
- 1 TBSP corn starch in 1 TBSP water
- 600 grams veggie broth
- 300 grams of water
- 4 scallions, white and green parts both
- cilantro leaves and tender stems
Directions
- Soak shitake mushrooms in very hot water.
- Peel daikon and carrots and cut in large matchsticks
- Peel ginger and cut into small matchsticks.
- Add oil to thick bottomed pot and heat on medium
- Add daikon radish, carrot and ginger to hot oil and sauté for 3 minutes.
- Slice shitake mushrooms and add to put along with their soaking water.
- Add water, soy sauce, Mirin, vinegar, pepper and star anise. lLt simmer for about 25 minutes.
- Take out star anise
- Turn off burner and add corn starch mixed with water to hot soup and let sit for 5 minutes.
- Serve with chopped scallions and chopped cilantro on top.
I usually make Mushroom Barley soup with button mushrooms, but a friend gave me some Lion’s Mane mushrooms he grew so I decided to try making soup with them. I left out the celery and carrots ifrom my regular recipe and added a cashew cream. It came out a little thicker than I suspected. And after being in the refrigerator overnight it thickened even more. Perhaps the mushrooms did this? The taste was very good. If I get some more of these healthy mushrooms I might make this again.
Ingredients
- 1.5 cups of diced yellow onion
- 2 TBSPs of olive oil
- 1 cup of tomato juice
- 8 oz. of chopped mushrooms, Lion’s Mane
- 2 TBSPs soy sauce
- 3 cups of vegetable broth
- 4 cups of water
- 2 TBSP nutritional yeast
- 1 cup of barley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp of paprika
- 1 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1/2 cup raw cashews
- 1/2 cup unsweetened soy milk
- 2 tsp of lemon juice or apple cider vinegar
Directions
- Sauté onions until soft
- Add garlic and stir for one minute
- Add tomato juice, mushrooms, soy sauce, and cook for 5 minutes on medium low.
- Then add the barley, the water, the broth and garlic powder, onion powder, paprika, salt and pepper
- Cover and cook for about 45 minutes on medium low stirring occasionally. Simmer, don’t boil.
- Place cashews in hot water for 15 minutes
- Drain cashews and put in a Vitamix like blender on high with the soy milk until smooth.
- After the barley is soft, add cashew mixture and lemon juice or vinegar to soup.
- Turn off and let it sit for 10 minutes to meld the flavors.
Eat Veggies, save the planet 