I found a recipe online a few years ago and was able to modify it to make it gluten free for J. They aren't safe for G because of the lentils and oats, but I'm thinking about possibilities. Since the original recipe isn't online anymore, I'm posting my recipe here so I don't lose it.
3 cups Cooked Lentils
6 cups Cooked Brown Rice
1 1/2 cups Uncooked Old Fashioned Oats (more if needed)
1 1/2 cups Ground Sunflower Seeds
1 1/2 cups Rice Flour
3/4 cup Soy Sauce
3/4 cup Olive Oil
1/4 cup Lemon Juice
3 t. salt--varies depending on how I prepared the lentils.
3/4 t. nutmeg
3 t. chili powder or taco seasoning
Mix it all up. Preheat oven to 300 degrees. Roll walnut-sized balls in your hands and place on sprayed or nonstick cookie sheet. Bake 15 minutes then roll over and bake another 15 minutes. Let them stand for a few minutes when they come out of the oven to firm up a bit.
These freeze wonderfully and are great for potlucks. Just pour on a sauce when you are ready to serve.
Sunday, January 6, 2013
Tuesday, May 20, 2008
Lemon-Raspberry Cake
This is the cake I made for M's eighth-grade graduation. In my quest to have a 100% vegan reception, I set out in search of a good cake recipe. I had never had a good vegan cake (that I knew of), but I was optimistic that one could be found. I tried five different recipes from cookbooks and various websites. Finally, by combining tips, tricks, and ingredients, we created one that was acceptable in both taste and texture. This recipe still needs some adjusting since the middle ended up a bit lower than the sides, but a multitude of problems can be covered with raspberry jam and icing. If you are able to find a way to keep the dip out of the middle of the cake, please let me know!
For a 9 x 9 cake*:
1 1/2 c. flour
1 c. sugar
3/4 t. baking powder
3/4 t. baking soda
1/4 t. salt
1/2 c. oil
3/4 c. soy milk or rice milk
1/4 c. lemon juice
Preheat oven to 375°F. Stir dry ingredients together. Add wet ingredients and mix with mixer until well combined. Bake for 35 minutes in a greased pan. Line the bottom of the pan with parchment paper for easier removal.
When done, let cool for about 10 minutes in the pan. Remove from pan and wrap in plastic wrap. The edges tend to be a bit "crunchy" right out of the oven, but wrapping it up until it cools makes it more cake-like.
After wrapping, I immediately put the layers on a flat surface in the freezer. There they stayed until later in the week when I was ready to trim and decorate.
I made 2 layers, using raspberry jam for the filling. I veganized a buttercream icing recipe off the web by replacing the butter with Earth Balance spread and cream with soymilk. All the kids loved the icing, but most of the adults found it too sweet. It was my first attempt at from-scratch icing of any kind, so I'll keep working on it.
*For an 11 x 17 pan, multiply each ingredient by 2 1/3.
For a 9 x 9 cake*:
1 1/2 c. flour
1 c. sugar
3/4 t. baking powder
3/4 t. baking soda
1/4 t. salt
1/2 c. oil
3/4 c. soy milk or rice milk
1/4 c. lemon juice
Preheat oven to 375°F. Stir dry ingredients together. Add wet ingredients and mix with mixer until well combined. Bake for 35 minutes in a greased pan. Line the bottom of the pan with parchment paper for easier removal.
When done, let cool for about 10 minutes in the pan. Remove from pan and wrap in plastic wrap. The edges tend to be a bit "crunchy" right out of the oven, but wrapping it up until it cools makes it more cake-like.
After wrapping, I immediately put the layers on a flat surface in the freezer. There they stayed until later in the week when I was ready to trim and decorate.
I made 2 layers, using raspberry jam for the filling. I veganized a buttercream icing recipe off the web by replacing the butter with Earth Balance spread and cream with soymilk. All the kids loved the icing, but most of the adults found it too sweet. It was my first attempt at from-scratch icing of any kind, so I'll keep working on it.
*For an 11 x 17 pan, multiply each ingredient by 2 1/3.
Monday, January 21, 2008
Give them something to eat!
Through the years our family has grown, and so has the tastes and preferences. My cupboard is full of recipe books that are seldom used in their printed form. Recipes have been tweaked and adjusted to meet our dietary preferences. Rarely do I try out a new recipe by following it exactly. Actually, I'm more of a "little of this, a pinch of that" type of cook.
My purpose of this blog is 3-fold...
1) As the kids are getting older and doing more in the kitchen, I want all our favorite meals in one place (here) where they can be found quickly. Putting them here will force me to actually measure out the ingredients so the recipes can be passed on to the kids.
2) When someone asks for the recipe, here it is! Already typed out and ready for them.
3) I plan to also put our weekly (monthly?) menus up here so we can be a bit more organized with our meals. I used to put the weekly menu on the cupboard, but a certain child would get upset if I decided to swap or deviate from the printed menu. Since he won't be reading this, I should be safe!
My purpose of this blog is 3-fold...
1) As the kids are getting older and doing more in the kitchen, I want all our favorite meals in one place (here) where they can be found quickly. Putting them here will force me to actually measure out the ingredients so the recipes can be passed on to the kids.
2) When someone asks for the recipe, here it is! Already typed out and ready for them.
3) I plan to also put our weekly (monthly?) menus up here so we can be a bit more organized with our meals. I used to put the weekly menu on the cupboard, but a certain child would get upset if I decided to swap or deviate from the printed menu. Since he won't be reading this, I should be safe!
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