Best Carrot Cake

I have made this cake countless times, and it has never failed to delight.  Even those on the fence about carrot cake melt when eating this.  There is a bit of crossover from vegan to vegetarian, while the carrot cake is exactly as the Czech Vegan, Elisabeth's recipe calls for, I make a true cream cheese frosting.  I was using the vegan cream cheese substitute and margarine and have switched to quality organic cream cheese and butter.

I don't often bake desserts, but this is a delicious recipe when I do.

Czech Vegan Carrot Cake

Cream Cheese Frosting

• 5 Tbsp Organic Butter
• 8 ounces Organic Cream Cheese
• 2-2 1/2 cups Powdered Sugar
• 1 tsp pure vanilla extract

-Beat together room temperature butter and cream cheese with vanilla

-Fold in powdered sugar 

-Mix until smooth

Beans & Rice

Beans and rice are a complete protein, easy to prepare, economical, and delicious.  When possible, buy organic produce, legumes, grains, and meats.  I have emphasized the ingredients that especially should be bought organically if available.  Mix up the tastes with different fresh herbs and spices that appeal to you.

This was a last minute, throw something together meal.  I keep a can or two of black beans in my cupboard just for this reason.  The silky red lettuce and parsley are from my farmers' market.  The whole meal took 20 minutes aside from the hands-off 30-35 minutes to cook the brown rice.

Black Beans and Rice

Serves 3

• 1 can organic black beans rinsed and drained
• 2 cloves garlic 
• 1/2 medium onion
• 1 large organic tomato
• Avocado
• Red leaf lettuce, organic
• Organic Parsley
• Garlic powder
• Chili powder
• Salt
• Olive oil
• 1 (dry) cup brown rice prepared

-Dice tomato, garlic and onions.  Set 1/3 tomatoes aside for garnish

-Saute onions and garlic in olive oil at medium heat until onions are translucent 

-Add tomatoes, black beans, garlic powder, chili powder and salt to taste

-Cook for a 5-6 minutes and serve over brown rice

-Garnish with remaining fresh tomatoes, sliced avocado, parsley, and lettuce

-Drizzle with olive oil

Summer smoothies

You cannot go wrong starting your day with a smoothie, and the best time of year is summertime.  Fruits and vegetables are abound and you can sneak in the healthy things that you may not like as much on their own.

My brother gave me the idea of adding green tea.  While appreciative of the anti-inflammatory benefits, I cannot sip a mug with any relish.  Now I make enough jasmine green tea for 3-4 days, refrigerate, and use in place of the liquid each morning.  You can hide other beneficial fruits and veg that may not appeal to your palate as well.

Strawberries are at their peak in New England with new fruits and vegetables arriving weekly.  Choose what makes you happy, and if you can, sneak in a few extras for a boost.  Organic fruits are also available year-round in your grocer's freezer.  I recommend the Nutri-Bullet or another blender with the same level of power, it provides a smooth consistency.

Summer smoothie

• Water or green tea
• 1/4 cup raw, unsalted cashews, almonds, or walnuts
• 2 stalks of kale 
• 1 banana
• 5-6 strawberries
• 1/4 cup blueberries

-Soak the nuts that you have chosen (or substitute a grain milk if allergic to nuts) in your water or green tea for 10 minutes or more

-Tear up the kale after removing any tough stems, add to the blender

-Add peeled banana

-Clean strawberries and remove stems, add with Blueberries

-Fill with more water or tea if needed, but be sure not to overfill

-Blend all ingredients and enjoy

-If you need it a bit sweeter, feel free to add more of the berries. 

Until next time, savor another day of warmth and sunshine

Whole Wheat Walnut Bread

I use walnuts in lieu of pecans in this recipe.  It is soft and slightly sweet, the best sandwich or toast bread that I have had in years.  I am working to bring more whole grains into my baking over the summer.

The recipe calls for 35-45 minutes in the oven, I bake it for 28-30 minutes as my oven runs hot.  Check it after 25 minutes to be safe.  This is from the King Arthur Flour website: 

King Arthur Flour Pecan Wheat Bread Recipe

Summer salads

There is nothing that I like more for dinner at the end of a hot day than a salad.  Mixed greens, sun-dried tomoatoes, avocado, artichoke hearts, whatever you have that is cool, crunchy, creamy....  This dressing is in celebration of Amora mustard.  I am partial to apple cider vinegar for taste and digestive health benefits:

A simple vinaigrette

• 1 TBSP Amora mustard (or another good Dijon mustard)
• 1-2 tsp Apple cider Vinegar
• 1-2 TBSP Extra virgin olive oil 
• Salt and Pepper to taste

-Whisk together mustard and vinegar

-Whisk in olive oil

-Salt and pepper to taste

Almond milk

Making almond milk is as delicious as it is easy.  I tried a simple store-bought version after and there is no comparison.  It is creamy and rich with fresh almonds and cinnamon. I found this recipe in Bryant Terry's Vegan Soul Kitchen, an excellent cookbook, especially if you enjoy good southern food as much as I do.

Vegan Soul Kitchen

Creating foods from scratch that are generally bought pre-made at the grocery has been a growing interest of mine over the past couple of years, especially during my training to become a Health Coach.  I now bake from scratch and bring in whole, seasonal foods when creating new recipes.  

Enjoy!

Jenn

Spring lentil salad

Thank you Clotilde Dusoulier for The French Market Cookbook.  New vegetables are arriving each week from the local farms to aid in my cooking adventures.

This Crunchy Lentil and Cucumber Salad  (as I didn't have watercress available) is delightful.  I don't generally cook with lentils since most dishes that I've eaten with them have been sodden and mushy.  This salad leaves a nice bite in texture and taste, with the radishes and perfectly cooked lentils.

I strongly recommend perusing Ms. Dusoulier's website Chocolate and Zucchini, it is a treat and the recipes fresh and delicious.

Enjoy!