I have to say this has been a week of particularly delectable food. We have our good weeks and our bad weeks around here when it comes to food, as I’m sure most families do.
This week has been a good one, and I have discovered a few new favourites, including the amazing pancakes pictured above, a noodle recipe from a magazine and a fabulous new cake recipe.
I started my day off last Wednesday with a fruit and almond milk smoothie.
I am finding the Magic Bullet is a big help in our house, because each family member can make an individualized smoothie in his or her own cup.
On Wednesday night, I tried out a noodle recipe from Canadian Family magazine. It turned out quite well, and the children liked it (a rare bonus). I used kamut udon noodles instead of the noodles suggested, and I used a combo of Bragg’s and tamari instead of soy sauce.
On Thursday, I made some blueberry and raspberry muffins from a recipe in The Garden of Vegan. I have to say they were yummy.
We usually have Taco Tuesdays, but last week it happened to be Taco Thursday.
We always start with a base of veggie ground round and refried beans. We put everything on the table in pots and bowls, so everybody can make their own tacos.
I had leftover tacos for lunch on Friday as well. As you can see, I’m not tidy about it.
These “Maple and Apple Cinnamon Pancakes” are from a recipe in the Skinny Bitch Ultimate Everyday Cookbook. They were so fluffy and good I would make them again right now if I had any maple syrup left. I highly recommend this book, by the way.
My husband improvised a minestrone soup on Sunday. It was quite tasty, and I had it again for lunch on Monday, with some toasted spelt bread.
That brings me to my new cake recipe. This little chocolate chip date cake is for those with a good, strong sweet tooth.
Chocolate chips and dates become almost indistinguishable from one another here in this moist sensation.
All I know is it's good!
Chocolate Chip Date Cake
Cook Time: 40 to 45 minutes
Keywords: bake dessert vegetarian vegan dates chocolate chips cake
Ingredients (1 small cake)
- 1 1/2 cups boiling water
- 1 cup chopped dates
- 1 tsp baking soda
- 1/2 cup Earth Balance margarine
- 1 cup sugar
- 2 eggs or egg replacer to equal two eggs
- 1 tsp vanilla
- 1 1/2 cups light spelt flour (or white flour)
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1 cup chocolate chips
- 1/4 cup chopped walnuts
Preheat the oven to 350°F
For the Cake
In a small bowl, pour the boiling water over the dates. Add baking soda and let the mixture cool.
In a large bowl, beat together the margarine and the sugar. Add the eggs or egg replacer and vanilla and beat together. Stir in the cooled date mixture.
In a small bowl, sift the flour and the salt together. Stir into the wet ingredients. Beat everything together well and pour into a greased 8-inch square pan.For the Topping
In a medium bowl, combine the brown sugar, chocolate chips and walnuts.
Sprinkle the mixture over the cake batter.
Bake for 40 to 45 minutes.
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