I am happy to be participating in another What I Ate Wednesday with the party gang at Peas & Crayons.
Rather than looking at one day of eating, I am sharing some highlights from the week. Highlights here basically means those times I thought to grab the camera.
In keeping with the April Veg Pledge Challenge, I ate a big salad for lunch one day, and topped it with strawberries, grated beets, pears, craisins and walnuts. Kind of sweet (and red) but that’s how I like it!
I am not normally a salad for lunch kind of gal. I like lots of warm food.
Another day’s lunch was some leftover pasta with homemade marinara sauce. I cooked some carrots in the sauce like my Italian mother-in-law does. Yummy!
My husband made some vegan blueberry pancakes for Easter Sunday breakfast.
We followed the pancakes up with some fruit salad.
Easter Monday dinner was baked tofu, steamed broccoli, roasted beets and quinoa with peas and mushrooms. I liked the beets best of all.
Yesterday, I was in the mood to bake once again, so I veganized a cake recipe from Edna Staebler.
She was a bold woman, not afraid of sugar and oil!
I chose an apple cake recipe, because I keep getting apples in my organic produce deliveries.
The family is getting tired of eating them, but I figured they wouldn’t mind eating some more apples via a nice cake.
This cake reminds me of an apple fritter donut. It is a little crispy on the outside and softer in the middle.
It is on the sweeter side so you will probably want to serve smaller pieces. Or maybe not! Maybe, like my husband, you will want to add some ice cream too!
Apple Fritter Cake with Walnuts
Cook Time: 40 to 45 minutes
Keywords: bake dessert vegan vegetarian walnuts apples cake
Ingredients (1 large cake)
- 2 tsp egg replacer mixed with 4 Tbsp water
- 2 cups sugar
- 1 cup light oil
- 3 cups flour (I use light spelt)
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups peeled, cored and chopped apples
- 2 tsp vanilla
- 1/2 cup chopped walnuts
- 1/2 cup non-dairy milk
- 1 cup brown sugar
- 1/4 cup non-dairy milk
- 1/4 cup margarine
Preheat oven to 350°F.
Grease a 9" x 13" pan.
Whisk together egg replacer mixture, sugar and oil.
Sift together flour, baking soda and salt. Stir into egg replacer mixture.
Stir in apples, vanilla, nuts and milk. Mix well.
Smooth into prepared pan.
Bake for about 40 to 45 minutes. Test with a knife or toothpick.
Prepare frosting by mixing all ingredients together in a pot and boiling for two minutes.
Drizzle frosting over warm cake. Allow to cool.
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Linking to Two Yellow Birds Decor's Thursday's Temptation and Under the Table and Dreaming and I heart Nap Time and Lil' Luna