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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 Mac & Cheese (made with potatoes and carrots)

The original recipe for this was posted on Buzzfeed back in September. Emily from This Rawsome Vegan Life made the recipe (with a few twists) and posted it on Facebook. I saw it and decided that I had to give it a try, too. I only had 1 potato left though (the recipe called for 2), so I used a small sweet potato instead. It added a bit of sweetness to the recipe, which is fine with me! The second time I used all yellow potatoes. The flavour was slightly different, but equally delicious!

This does not taste like traditional mac & cheese, but it is very creamy and delicious! My 8 year old loved this dish!  My 5 year old did not.

Above: Here's the one with all yellow potatoes.


Above: Here's the one with sweet potato.

Vegan Mac & Cheese (made with potatoes and carrots)
Adapted from BuzzFeed
Makes 4 servings

Ingredients
  • 1 (or 2 if not using sweet potato) yellow potato, peeled and chopped
  • 1 small sweet potato, peeled and chopped
  • 1 medium carrot, peeled and chopped
  • ¼ of a yellow onion, peeled
  • ½ cup cashews, soaked
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon mustard powder
  • 2 tablespoons nutritional yeast
  • ¼ teaspoon Himalayan pink salt
  • 4 cups cooked pasta (any shape)
Directions
  1. Boil potatoes for 2 minutes. Add carrot and boil for an additional 5 minutes. Add the onion and boil for 5 minutes or more, until all the vegetables become tender.
  2. Remove the vegetables from the pot (reserving the liquid) and place them in a blender along with all the other ingredients except for the pasta.
  3. Add 1 ½ cups of the cooking liquid to the blender and give it a whirl for a minute or so until it looks like cheese sauce.
  4. Stir the sauce into your pasta and you're ready to eat! Serve this macaroni with a side of sautéed greens, or a salad.

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