Skip to main content

Featured

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

Lentil, Sweet Potato & Coconut Curry (Vegan)

This was one of the most delicious vegan recipes I've made so far. And it's too easy! It doesn't take long to put this together. I prefer the dried lentils over the canned ones, but I suppose you could use canned if you wanted to. Just skip the part where you boil the lentils for 20 minutes.


Lentil, Sweet Potato & Coconut Curry
Adapted from Detoxinista 
Makes 4 servings

Ingredients
  • 1 1/2 tablespoons coconut oil
  • 1 cup diced onion
  • 1 cup dried lentils (I used black)
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon mild curry powder
  • 1 teaspoon ginger powder
  • ½ teaspoon pink salt
  • ½ teaspoon black pepper
  • 3 1/2 cups vegetable broth
  • 1 medium sweet potato, cubed
  • 1 large carrot, diced
  • 1-2 cups chopped kale
  • 1/2 cup coconut milk
  • 2 cups cooked millet (quinoa or rice)
Directions
  1. Sauté the onion in coconut oil over medium heat until it turns golden.
  2. Stir in the lentils and spices, followed by the broth. Simmer for about 20 minutes or until the lentils are almost done.
  3. Next, add the potato and carrot and simmer again until the lentils and vegetables are tender. Another 5-10 minutes.
  4. Stir in the kale. It will only take a minute or two to wilt.
  5. Stir in the coconut milk and allow the whole thing to heat through.
  6. Serve over your favourite grain. Any left-overs are great for lunch the next day, just store the curry and the grains separately.

Comments

Post a Comment

Popular Posts