Recent recipes

Mom's Birthday Carrot Cake

Ingredents:

1 cup organic whole wheat flour

1 cup organic unbleached white flour

1/4 teaspoon sea salt

2 teaspoons non-aluminum baking powder

1 cup raisins

1 1/2 cups grated carrot

1/4 cup safflower oil or extra virgin olive oil

1/2 cup organic maple syrup

1 teaspoon ground cinnamon
or allspice

1/4 cup almond milk

1/2 cup water

1 Tablespoon apple cider vinegar
1 cup walnuts, pumpkin seeds, or pecans, toasted

Method:

Preheat the oven to 375°. Mix the flours, sea salt, baking powder, raisins, carrots and cinnamon or allspice together in a mixing bowl. Combine the oil, maple syrup, almond milk, water and vinegar. Mix well. Pour into the mixing bowl and stir until the batter is smooth. Lightly oil an 8" round cake pan and lightly dust it with a little flour. Pour out the flour. Pour the batter into the pan and bake for 25 to 30 minutes until golden brown. Remove and allow to cool before adding your favorite icing or topping. I used vegan cream cheese icing and shredded carrots, unsweetened shredded coconut, and toasted walnuts and pumpkin seeds.

Tempeh Pad Thai

Ingredients:

Rice noodles (1 package)

Tempeh (1 package)

2 Tablespoons shoyu or tamari

2 Tablespoons maple syrup

1/4 cup lime juice, freshly squeezed

1 Tablespoon fresh ginger root, finely grated

1 1/2 teaspoons hot pepper sesame oil

2 teaspoons olive oil

3 cloves garlic, minced

1 medium carrot, julienned

1 cup scallions, cut into 2 inch lengths

1 cup mung bean sprouts, rinsed and drained

2 Tablespoons unsalted, roasted organic peanuts, chopped

2 Tablespoons fresh parsley, finely chopped

Method:

Place the pasta in a large bowl, pour warm water over to cover and soak 20 minutes until tender.
Mix together the shoyu, maple syrup, lime juice, water and ginger. Set aside.
Heat the hot pepper sesame and olive oil in a large skillet or wok. Sauté the garlic for 1 minute. Add the carrots, scallions, mung bean sprouts, and cubed tempeh. Sauté 1 to 2 minute. Add the shoyu and lime juice mixture. Drain the pasta and place in the skillet. Toss until the pasta is hot and softens, about 2 minutes or so. Toss in the parsley and serve with the peanuts on top for garnish.

*recipes adapted from http://www.edenfoods.com/recipes/