Last weekend our friends Jenn & Scott came over and made King Cake. I took a few photos of the process of rolling it up. We lived on this cake for a few days in all its cinnamon sugar glory. You can find the recipe here.
After having some awesome spinach artichoke dip at a restaurant recently, I couldn’t stop thinking about making some at home. The Oscars were the perfect excuse (although, I wish I had just made the dip and skipped the show).
This recipe consists of blending and mixing so it’s really easy. I made my own cashew cream cheese to use, but you could used the store bought kind instead if you like. Also, I used 3 cloves of garlic but it turned out REALLY garlicy so maybe just use one or two.
1 1/4 cup chopped frozen spinach, thawed with water pressed out
1 10 oz can of artichoke hearts, drained and roughly chopped
3/4 cup non-dairy sour cream
1/2 cup cashew cream cheese (recipe below)
2 garlic cloves, minced
3 Tbsps nutritional yeast
1/2 tsp salt
1/4 tsp pepper
bread bowl (optional)
Cashew Cream Cheese
1/2 cup cashews
2 tsp white wine vinegar
1 tsp lemon juice
water for blending
For the Cashew Cream Cheese, soak cashews in water for 8 to 12 hours. Drain and rinse. Blend with vinegar and lemon juice until it is silky smooth. Add water if needed for blending.
Preheat oven to 400°
Mix all ingredients together in a bowl. Spoon into an oven safe dish. Bake for 15-20 minutes. Serve as is or put in a bread bowl.
I originally shared this recipe as a guest post on the wonderful Glitter and Ganache, but thought I should share it with you all in case you missed it. Mainly I just love this cake and think about eating it all the time. It’s a great summer recipe because it pairs well with fruit and coconut cream, but you could also have it with simple powdered sugar or frosting and chocolate ganache.
Vegan Almond Cake
1 cup almond milk
1 tsp vinegar (apple cider or white)
1 cup plus 2 Tbs all purpose flour
1/3 cup almond meal
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/3 cup vegetable oil
1 tsp vanilla extract
2 tsp almond extract
Preheat your oven to 350 degrees and grease and flour your cake pan. Whisk the vinegar into the almond milk and set aside. In a medium bowl, whisk together the flour, almond meal, baking powder and salt. In a separate bowl, combine the sugar, oil, extracts and almond milk mixture. Make a well in your dry ingredients and pour in the wet. Stir until just combined and only a few clumps remain. Pour into the prepared cake pan and cook for 30 – 35 minutes, or until the edges brown and pull away from the pan. Let sit for about 5 minutes before removing from pan and letting cool on a wire rack. Sprinkle with powdered sugar and enjoy!
This week we got our first CSA box and I’m possibly a little over excited about it. The truth is I’m really awful at shopping for vegetables, and it’s rare that I buy fruit ever. So having someone else pick out some perfect organic fruits and veggies and deliver them to my door is the best. I feel like this is the impetus for my diet to be transformed from 90% carbs to maybe a little bit lower percentage. Granted, I am already dreaming of making cherry tarts and zucchini bread (I blame these ladies for posting zucchini bread instagrams for that) which isn’t quite the healthiest way to prepare these fruits and veggies, but at least it’s a step in the right direction.
Mostly I’m just happy to have really fresh and delicious foods. It’s easy to forget how good simple foods can taste when you’re used to drowning them in sauces and seasonings. Yet it’s entirely pleasing to just eat a peach or a cobb of roasted corn.
The other perk is getting creative with foods I wouldn’t normally buy. Celery for instance. While I’ll occasionally purchase celery for a recipe, it’s not on my usual slate of vegetables. Since we got some in this box, I was inspired to make some chickpea salad. It’s a recipe I make all the time, but leave out the celery. Who knew that the celery actually makes it taste way better. So here is to expanding my vegetable vocabulary. And to celebrate, here is my easy chickpea salad recipe.
1 can chickpeas, drained and rinsed
1 celery stalk, roughly chopped
1/4 cup vegenaise
1 Tbsp mustard
1 1/2 tsp rice vinegar
salt & pepper to taste
In a food processor, mash the chickpeas until they are sort of mushy. Add the other ingredients and blend until combined. I like my chickpea salad on the smooth side, but you can go chunky too.