Welcome to my crazy world of real food cooking ...

Eat Food. Not too much. Mostly Plants. -- Michael Pollan

I wish I could take credit for that because I think it sums up how we should eat. Simply -- eat stuff that really is food, instead of stuff that is food like substance. The supermarket is almost entirely food-like-substances, and, my friends, you should probably never ever eat them.

Fortunately, there is a world of deliciousness out there, and it can all be had in a way that not only doesn't harm your health, but in a way that benefits you hugely.

I think it's important to eat stuff that satisfies you, that keeps your blood sugar stable, and that gives you stuff your body really needs to run optimally.

But baby, it's gotta taste good.

I really like getting experimental in the kitchen. I love cooking, I love layering flavours, and I love coming up with really super yummy food. I have very strong opinions about what constitutes food, and there are a lot of things I won't touch in the kitchen. Bottom line? Pretty much everything I make is ridiculously good for you even if it tastes decadent. Although there are occasional big fat cheats ... but even those stick to real food, my friends.

For food that is usual gluten free, usually free of cane sugar, usually super low on the glycemic index, full of protein, fiber, flavour, and excellent energy, join me and Alice down the rabbit hole.

Every recipe on this blog is my own original effort and idea, so please pass 'em on, giving credit where credit is due.

Many thanks, and come back often. I'm really glad you are here!

:)

Monday, 15 November 2010

Cakes Cakes Cakes Baby Cakes

Vegan Brownie
http://voluptuousvegetarian.blogspot.com/2010/11/vegan-brownie-baby-cake-1.html


Coffee Cake
http://voluptuousvegetarian.blogspot.com/2010/11/coffee-cakes-baby-cakes-2.html

Savoury Spinach Cake
http://voluptuousvegetarian.blogspot.com/2010/11/savoury-spinach-cakes-baby-cake-3.html

Vegan Apple Cake
http://voluptuousvegetarian.blogspot.com/2010/11/baby-cake-vegan-apple-cake-baby-cakes-4.html

It was baby-cake-palooza here yesterday. How cute is that? In honour of the occasion, I came up with a vegan apple cake recipe that, while evil, is dairy, egg, and NUT free. You read correctly. There are no nuts in this apple cake. No almond flour. No pecan meal. No wily little walnuts slyly hiding in plain sight ... No complicated alchemy of ground this and pureed that. Just a simple concoction of really traditional things like flour, sugar, and of course, apples. Simple, comfortable, yummy, and reassuring, that in the avant guard world of voluptuous vegetarianism, there is still something that tree nut phobes can enjoy. ;)

I also reprised one of my favourites. A savoury cake rich with spinach, hemp seeds, and flax meal. It's great for brunch, or with soup for dinner. It's not really a dessert cake unless you are Little Pea (very cute book by Amy Krouse Rosenthal), but it's great when you need a quick snack to go, or an easy lunch with a cup of tea.

The coffee cake probably looks familiar. Although I goosed it with some ceylon cinnamon and some ground vanilla powder, the recipe is otherwise identical to my infamous coffee cake post from last month. But I have to say, I think it's much more adorable as a baby cake ... And probably gives you the idea that I really cannot leave well enough alone. I can't. I got these new ingredients and they are like toys that my fingers are just itching to play with ...

Finally, the vegan brownie. The problem I have with vegan cupcakes and so forth is that much of the time they are nutritional devoid. They are full of bad stuff I wouldn't want to eat, and while they may taste sweet and yummy, they are not doing you any favours. This little beauty is full of stuff you really would want to eat, and taste like a piece of evil decadence on a plate. Who's going to quibble over a couple pieces of Callebaut chocolate stuck to the top? ;) I'll have to be honest and say I was trying to recreate my inaugural recipe from the beginning of October, and accidentally doubled the amount of flour. This led me to increase the amount of water by 1/4 cup. This all resulted in a thicker texture of batter, which resulted in less of a cake texture, and more of a brownie texture. I threw in a handful of Callebaut chocolate morsels, and stuck a few more on the top of each baby cake. And a star was born. So, here, humble chocolate muffin, I rename thee Vegan Brownie. Hah.
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2 comments:

glorious sandwiches said...

eeeeee! Stacey, they all look so good, I especially love the colouring of the spinach cake.

17 November 2010 at 01:45
stacey said...

yay chlorophyll is our friend :)

thank you!

17 November 2010 at 13:34

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