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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

One Pot Pasta with Mushrooms & Eggplant (Vegan)

The Minimalist Baker is a pretty awesome place to visit if you're looking for plant based recipes.

This dish is so quick and easy that it could turn out to be one of your favourite week-night meals. You can use whatever kind of mushroom you have laying around. I had a lonely portabello that was begging to be eaten, so that's what I used.

The recipe called for ½ a small eggplant and 2 cups of sliced mushrooms, but since I didn't have enough mushrooms to make 2 cups, I used more eggplant. You can use whatever you've got.

My pasta was not as saucy as Dana's because I made the mistake of leaving the vegetables in the pot instead of removing them as her recipe suggested. It was very delicious though! If you want saucy pasta, remove the eggplant and mushrooms and set them aside once they're golden.

One Pot Pasta with Mushrooms and Eggplant ( Vegan )
Makes 2-4 servings.

  • 12 ounces dry pasta (I used kamut bowties)
  • 1/2 medium eggplant, cubed
  • 2 teaspoons salt (for the eggplant)
  • 2 tablespoons olive oil
  • 1 portabello mushroom, cubed
  • 3 cloves garlic, minced and divided
  • 1/4 cup sliced sun-dried tomatoes (re-hydrated)
  • 1 1/2 cups vegan marinara sauce (mine was from a jar, not a can)
  • 2 cups water
  • 1 teaspoon black pepper
  • salt as needed
  1. Sprinkle your eggplant with salt and let it sit in a colander for about ½ hour. You'll notice some liquid from the eggplant. That's what you want. Rinse the eggplant well, dry it with paper towel and set it aside.
  2. In a large pot over medium heat, sauté the eggplant, mushrooms and 1 clove of the chopped garlic for a few minutes until the vegetables get a little colour on them. Sprinkle on some salt if you wish. Remove the vegetables and set them aside. If you leave them in, your finished dish will not be as saucy. It will look like mine.
  3. Now, place all the other ingredients in the pot and stir. You can add a little salt if you want, but that's completely up to your tastes. Bring to a boil and then cover with a lid. Reduce the heat to medium-low and simmer until the pasta is cooked through. Top with the eggplant and mushrooms. If you did what I did, they will already be mixed in. 


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