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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

Creamy Scalloped Potatoes (Vegan)

I think this is my new favourite thing to eat. You can make it gluten free by using a different thickening agent, and GF breadcrumbs.

I make my own cashew milk. Cashew milk is a nice option because it's creamy. With cashews, there's no need to strain. Just soak them for a few hours and then blend them with fresh water. The less water you add, the creamier it will be. This makes it ideal for making your own dips and other creamy things.

I used 3 potatoes for this recipe. I ate half for dinner last night, and half for lunch today. You could easily get 4 servings out of this recipe if you're only using it as a side.

I take pictures with my phone before I eat what I make.
I know they are crappy sometimes. I have come to accept this.

Creamy Scalloped Potatoes
Makes 2-4 Servings

Ingredients
  • 3 medium yellow potatoes
  • 1 medium onion, sliced
  • 1 tablespoon Earth Balance or olive oil
  • 1 teaspoon all-purpose flour
  • 2 1/2 cups cashew milk
  • 1/2 teaspoon paprika
  • 1/4 teaspoon yellow mustard
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon pink salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon dried dill
  • 1/2 cup breadcrumbs
Directions
  1. Wash your potatoes and slice them into 1/8" rounds. I didn't peel them. Set aside.
  2. Preheat your oven to 400F.
  3. In a pot, cook the onions in butter over medium heat until they are golden. Stir in the flour and cook for another minute.
  4. Add all the other ingredients to the pot, except breadcrumbs, and stir until it comes up to a simmer. Let it cook for a few minutes until it starts to thicken.
  5. Get a 9x9 glass baking dish and layer the sauce with the potatoes. I started with a bit of sauce to cover the bottom.
  6. Cover and bake for 30 minutes.
  7. Remove the cover, sprinkle the breadcrumbs on, and cook for another 20 minutes uncovered. It will be bubbly and golden. It will also be hot so watch your tongue.
  8. This reheats great the next day. I used my mini slow cooker, which is perfect for a single serving of anything.


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