New Recipe Alert!

Hello!

It is bittersweet that I write today. The Sabres were eliminated, a good friend and house mate moved out (in the middle of the night...literally) ((like a bandit!)), and I've been so into meetings and work, that i've done nothing for myself this week.

That is my goal. I've completely lost myself this past year, and I'm starting with baby steps. I'm doing something each week for myself, that isn't giving to another person or organization.

With that said, there was a Nickel City Potluck, held at Plankton House (we just planted two trees and a spreading shrubbery!) ((Shrubbery!!)). Blinis were made (russian pancakes) and our job was to make toppings for them. I decided to make a cashew butter thing, because cashews are so sweet. It was an exciting hit. People loved it. I mean it! They looooved it. So we're calling this one "Shea butter". haha get it! Oh, i wish I were the one who had come up with the pun.



Edible Shea Butter
2-3 cups cashews (raw)
oil (I used Canola)
soy milk fresh squeezed orange juice (one orange)

In a mixer (cuisinart), demolish the cashews and add oil to make a paste. Add soy milk till creamy. add the juice of one orange. Mix for a minute or two, or at least until it's creamy and smooth. Serve.

I let mine chill for a few minutes because I had to answer the door. It's edible, its spreadible and its vegan. It is sweet. I also was told that this could make a good vegan alternative to whipped cream.

So there is my fun creation. I'm not a chef here, but I am enjoying trying these little things out and having good reviews.

Vegan almond cookies - another Shea creation


Preheat oven to 375


2 cups whole wheat pastry flour
3/4 cups sugar/turbinado/cane sugar
1/4 cup brown sugar
3/4 cup ground flax seed (made into a gooey paste with water)
1 cup earth balance, melted or softened
1/4 cup oil (veggie, canola, olive)
two hands full of almonds, ground
teaspoon of baking soda
teaspoon of salt
teaspoon of vanilla extract


mix. make into round balls (they don't spread, so size of ball is size of cookie).

bake for 10 minutes or until golden brown.


FINIS!

Vegan Carrot lemon mini cake with a honey almond raisin filling

Yes, you read that title correctly.

I created my very first recipe today. I really enjoyed making it, and so far people said it's good. I am calling it a Plankton Cake. It is completely vegan (unless you don't eat honey. it does contain honey).

Plankton Cakes

Preheat over to 350 degrees.

Cake batter:
1 cup whole wheat bread flour
3/4 cups turbinado/cane sugar
1/4 cup brown sugar
2.5 teaspoons baking soda
1 cup applesauce
2 whole carrots grated
1 lemon peel zested
pinch of salt
handful of pumpkin seeds
1/2 cup ground flax seeds mixed with water (until gooey)
3 tablespoons coconut milk

Mix all ingredients and place into small cake pans (like cupcake pans but with a hole in the center). Bake for 40-45 minutes. The batter will spill over the sides, so do not fill completely.
Let sit.

Filling:

1 cup of almonds ground/chopped
1 cup of raisins
1/2 cup of honey
1/2 cup of agave sweetner (replace with honey if you want)

Mix together and spoon into the indent on the finished cakes.

Chill. Sprinkle with powdered sugar. Serve.





I have never tried it hot, but it tastes good cool. No camera, no pictures. Sorry.