Tag Archives: mom

Chocolate Sweet Potato Spice Cake

Chocolate Sweet Potato Spice CakeChocolate cake reminds me of my mother, who in my humble opinion, baked the best chocolate cake on earth.  It was coated in a creamy, buttery frosting that wasn’t too awfully sweet.  This cake is a single-layer, dim tribute to her shining, multi-tiered one – but it is rich, moist, and bursting with warm, complex flavors from the orange and spices.  The sweet potato replaces butter/oil and the frosting couldn’t be easier: melted chocolate chips sprinkled with chopped nuts (toasted coconut would be nice, too).

I shared this recipe on Healthy Vegan Friday over at The Veggie Nook.

Chocolate Sweet Potato Spice Cake
Serves 8+

3 cups whole wheat pastry flour
2 tsp. baking soda
2 tbsp. Cafix (herbal coffee)
2 tsp. cinnamon
1 tsp. cardamom
pinch allspice
2 tsp. powdered stevia
zest of one orange
1 1/2 cups non-dairy milk
1 cup orange juice
1 cup roasted sweet potato
2 tsp. vanilla extract
1/2 cup unsweetened applesauce
1/2 cup xylitol (or equivalent amount of sugar)
1 cup walnuts, divided
1 1/4 cups semi-sweet vegan chocolate chips, divided

Preheat the oven to 350F and lightly spray a 10″ springform pan with oil.

In a large bowl, whisk together the flour, baking soda, Cafix, cinnamon, cardamom, allspice, stevia and orange zest.  Set aside.

In a food processor, combine the non-dairy milk, orange juice, sweet potato, vanilla extract, applesauce, and xylitol. Process until smooth.  Pour mixture into dry ingredients and stir until well-combined.  Stir in 1/2 cup of the walnuts and 1/4 cup of the chocolate chips.

Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.  Put the pan on a cooling rack and sprinkle the remaining 1 cup of chocolate chips over the top of the hot cake.  Let sit for a few minutes to melt and then spread the chocolate evenly over the cake.  Sprinkle on the walnuts and gently press them into the melted chocolate.  After about 15 minutes, remove the outer ring of the pan and let the cake cool completely before slicing.

Slice of Chocolate Sweet Potato Spice Cake

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Happy Mother’s Day

Wild Yarrow

To all of the mothers out there, but especially to my mama, who is like a bright wildflower in a field of green:
a little shy and unassuming, but lovely, graceful, gentle, resilient and strong.

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Tofu Salad Sandwiches with Roasted Bell Pepper & Olive Salad

Tofu Salad SangiesSomewhere and at some time I vowed never to include a tofu salad recipe on my blog.  I lied.  Actually, it’s more accurate to say that at the time that I said that, I couldn’t foresee wanting to include a tofu salad recipe.  Tofu salad.  Blah.  After all, one of my favorite all-time sandwiches was egg salad.  Specifically my mom’s egg salad which had the exact right ration of creaminess to tanginess (and, incidentally, we were a Hellman’s household as opposed to a Miracle Whip household).  How could I expect to replicate that with tofu?  But, times have changed.  After conquering scrambled tofu, it seemed right to explore tofu salad.  Mom’s recipe was the inspiration.

Tofu Salad Sandwiches
Serves 4

Tofu Salad IngredientsTofu Salad:
14 oz. package firm or extra firm tofu, drained and pressed
1/2 cup Vegenaise
1/4 tsp. dried dill
2 tsp. Dijon mustard
2 tbsp. red onion, chopped
1 tbsp. sweet pickle relish
2 stalks celery, chopped
1/4 cup green olives, chopped
2 tbsp. pepperoncini, chopped
pinch turmeric
pinch garlic powder
salt and pepper, to taste

4 Whole Wheat Pita Breads
lettuce, tomato, sprouts, avocado…the works

Slice the tofu block in half.  For one half cut into 1/4″ slices lengthwise, then into 1/4″ pieces width-wise – so you have small cubes.  Put the cubes in a large mixing bowl.  Now, crumble the other half of the tofu block into the bowl.  Add the remaining ingredients and stir gently to combine.

When ready to serve, slice the pitas in half and lay in with the tofu salad and toppings.  Serve alongside a big scoop of Roasted Bell Pepper & Olive Salad.

Roasted Bell Pepper & Olive Salad
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 onion, thinly sliced
2 garlic cloves, sliced
1/4 cup vegetable broth
1-2 tbsp. Bragg Liquid Aminos
ground black pepper, to taste
1/4 cup Kalamata olives, sliced
1-2 tbsp. parsley, chopped
salt and black pepper to taste

Preheat the oven to 425F.  In a medium-sized baking dish, combine the vegetable broth, pepper and Liquid Aminos.  Add the bell peppers, onion and garlic and stir.  Bake in the oven, stirring frequently, until peppers and onions are tender.  Add more vegetable broth and Liquid Aminos as needed – you want this to be a little bit juicy.

Remove pan from the oven and stir in the olives and parsley.  I like to serve this at room temperature.

Bell Pepper & Olive Salad

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