Whenever I talk to the veg-curious, two of the most common questions are “What do you eat?” and, for the more-serious, “So, how does it work?” meaning, how do you navigate a grocery store, memorize all the non-vegan ingredients, learn how to read nutritional labels, and how do you keep it nutritionally sound? It sounds like a massive task, but once you start and are at least kind of serious about it, it shortly becomes second nature. Read on for pantry-building tips & a run-down of our own shopping list, so that you can get a better idea of how we do it!
Long time no post! (Sorry)
Now that I’m pretty well finished with my degree here, my friend and I have a summer project in the works, and it’s going to be…
A VEGAN COOKBOOK!!
I’ve sorely missed baking and doing food posts over the past… I don’t even know how long it’s been. So my friend Amiie and I are teaming up this summer to make an e-book full of awesome recipes and mouth watering food photos to get everyone excited about good flavour, and good health.
As we develop a clearer outline as to what is going in the book I’ll be posting recipe previews and pictures to keep you all up to date with how things are moving along.
Vegan Chocolate Cake with Avocado
makes 2 8-inch rounds or 2 thinner 9-inch rounds
by joythebaker (from Vegetarian in the Middle East)
3 cups all-purpose flour
6 Tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups granulated sugar
1/4 cup vegetable oil (I used almond oil)
1/2 cup soft avocado, well mashed, about 1 medium avocado
2 cups water
2 Tablespoons white vinegar
2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds. Set aside.
Sift together all of the dry ingredients except the sugar. Set that aside too.
Mix all the wet ingredients together in a bowl, including the super mashed avocado.
Add sugar into the wet mix and stir.
Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.
Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.
Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.
Avocado Buttercream Frosting
from Alton Brown
8 ounces of avocado meat, about 2 small to medium, very ripe avocados
2 teaspoons lemon juice
1 pound powdered sugar, sifted
1/2 teaspoon vanilla extract
Peel and pit the soft avocados. It’s important to use the ripest avocados you can get your hands on. If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.
Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment. Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.
Add the powdered sugar a little at a time and beat. Add vanilla extract until combined. If not using right away, store in the refrigerator. Don’t worry. It won’t turn brown!