So last Saturday we had pancakes for brunch and dinner since there were still some left. We also made a big salad with marinated tofu and grated carrots, tossed with a light vinegar and olive oil dressing for the dinner version.
On Sunday I made a risotto with white beans, leftover rice, broccoli and carrots. We also topped it with a revised version of the Crispy Kale recipe. It's cooked just the same except tamari sauce is added during the end of the cooking time. Then no salt or nutritional yeast is necessary.
On Monday we ate at Burgermeister for a portabella mushroom burger and fries. On Tuesday Dandelion the Bitter Green made a curry lentil dish with broccoli, carrots, and lightly steamed kale mixed in at the last minute, served over brown rice.
Wednesday I made roasted vegetables with all the bounty from the farmer's market: broccoli, cauliflower, carrots, asparagus, onions, garlic. A side dish of black beans and leftover rice rounded out the meal. I spent most of the evening making cupcakes: chocolate with cream cheese frosting. I love that the recipe (from the Cheerful Baker) was her mother's and called it the "crazy cake" recipe because it doesn't use eggs or milk, i.e. vegan before there was vegan. It makes a delicious chocolate cake but don't pretend it's healthy just because it's vegan.
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Recipe:
Vegan Chocolate Cake (aka "Crazy Cake")
3 cups flour (I use whole wheat pastry flour for more nutrition but similar consistency to all-purpose flour)
2 cups sugar (I use Succanat which is evaporated cane juice. You could probably use any solid sugar)
1/2 cups cocoa powder
2 tsp baking soda
1/2 tsp salt
2 tsp vanilla
2 tsp white vinegar
1 cup vegetable oil
2 cups cold water
Preheat the oven to 350. Mix all the dry ingredients together. Make a well in the dry ingredients and add the wet ingredients. Stir until well combined. Pour into baking dish. Bake for 20-25 minutes if cupcakes, 25-30 min if 2 8" rounds, and 30-40 min if 9x13" pan.
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