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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Vegan Macaroni with Chickpeas and Kale

This is too easy. I'm always looking for quick things that I can make to bring to work for lunch. This is something I whipped up this morning using left-over pasta. The measurements don't have to be exact, just put whatever you want in the pot.

If you're not vegan, you can use regular parmesan on top. Other leafy greens would probably work just as well in this recipe, but kale is my favourite. No matter what you use, be sure to rinse it well. Leafy greens are sandy. You could also add olives or chopped tomatoes to make this dish even more exciting.

Vegan Macaroni with Chickpeas and Kale
Makes 1 serving

  • 1 tablespoon oil
  • ¼ cup sliced onion
  • 1 clove garlic, minced
  • 4 cups chopped kale
  • ½ teaspoon black pepper
  • ¼ teaspoon Himalayan salt
  • 2 tablespoons fresh lemon juice
  • 2/3 cup cooked pasta (I used brown rice elbows)
  • 1/3 cup chickpeas (cooked or canned, no need to rinse)
  • 1 teaspoon extra virgin olive oil
  • nutritional yeast or vegan parmesan (optional)
  1. Over medium heat, cook your onion in the oil until it turns golden. It will take a few minutes, be sure to stir regularly so the onion doesn't burn.
  2. Stir in the garlic and cook for just a minute. Mix in your kale stirring regularly so it doesn't stick to the pot and burn. Mine still had a bit of water on it from washing which helped it not stick to the pot. Cook this until the kale is wilted to your liking.
  3. Stir in the pepper, salt and lemon juice. Add the pasta and chickpeas and cook until heated through (only for a minute).
  4. Toss with olive oil and nutritional yeast or parm before serving.


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