Thursday, October 23, 2014

Mexican Inspired Coleslaw

The inspiration for this recipe came from a Mexican Street Salad recipe I saw and thought I could change it up and make it into more of a meal.  I am happy with the results.

It  is good as a light meal for lunch or as a side dish to grilled tofu or tempeh or even as a soft taco topper.  In the pictures below I've served it with some grilled Field Roast Chipotle vegan sausages. Spicy!

This recipe also lends itself to interpretation.  Mix and match veggies and spices to suit your taste. One suggestion is to top with sliced avocado.  You can't go wrong with avocado.  If you don't like radishes you can substitute chopped jicama for crunch.


1 Jalapeno Pepper, minced fine
2-3 Carrots, grated
1/4 cup minced Red Onion
2-1/2 cups chopped Red Cabbage
2-1/2 cups chopped Green Cabbage
8-10 Radishes, trimmed and sliced
1/2 cup finely chopped fresh Cilantro
2-3 Tbsp Olive Oil
3-4 Tbsp Lime Juice
1/4 tsp Cumin
1 Tbsp Maple Syrup


1.  In a large mixing bowl combine the jalapeno, carrots, red onion, red cabbage, green cabbage, radishes, and cilantro.  Stir to combine.

2.  In small bowl whisk together olive oil, lime juice, cumin, and maple syrup.

3.  Add dressing to veggies and stir to coat.  Taste to see if you need to add a little more lime juice or olive oil.  Sprinkle with salt and pepper to taste.  Red pepper flakes or a little chili sauce will also kick up the flavors a notch.

Serve as a salad over mixed greens or as a side dish.

Bon Appetit

" When baking, follow directions.  When cooking, go by your own taste." - Laiko Bahrs

Wednesday, October 15, 2014

Marrakesh Cauliflower Salad

The inspiration for this dish came from a recipe I saw that called for a hot cooked dish.  It made me think what I could do to it to spice it up a bit, add a little of this and that, omit a few other things, and turn it into a chilled salad.  This recipe is the result.  It isn't spicy as in heat, but has a lot of flavor and is best prepared the night before or at least several hours ahead of when you are planning on serving it. The flavors are best when they have time to infuse the cauliflower.

I've used the spice blend Za'atar in this mix.  It is a generic name for a family of related Middle Eastern herbs traditionally thyme, oregano, basil thyme, and savory or a combination thereof.  If you don't have Za'atar, just use a combination of the herbs.  Mix and match to your taste. I have also read that marjoram is used in some mixtures.

I happen to have a small bottle of the mixture given to me by my boss several years ago.  I cannot even tell you the exact ingredients.


1 head of Cauliflower, cut into large sections and grated
3 Carrots, grated
4 Green Onions, sliced
1/3 cup Raisins
1/3 cup raw Cashews
2 Tbsp Lemon Juice
2 Tbsp Rice Wine Vinegar
3 Tbsp Olive Oil
1 tsp Maple Syrup
1/2 tsp Granulated Garlic
1/2 to 3/4 tsp Za'atar blend
1/4 tsp Cumin
1/8 tsp Turmeric
1/4 tsp dried Lemon Zest
Sea Salt and Black Pepper to taste
     *a pinch of ground Black Cardamon if you feel adventurous


1.  Cut cauliflower into large section, rinse and then grate into large bowl.

2.  To the cauliflower add the grated carrots, green onions, raisins, and cashews and stir to combine.

3.  In small bowl whisk together the lemon juice, vinegar, olive oil, maple syrup, garlic, Za'atar, cumin, turmeric, lemon zest, and black cardamon if using it.

4.  Pour the dressing onto the salad and stir to incorporate.  Make sure to scoop up from the bottom when stirring to evenly coat the cauliflower.

5.  Taste the salad to see if you would like to add a little salt and pepper.  Add red pepper flakes to kick it up a notch.  I have also sprinkled in a little ground Sumac for flavor.  I haven't added it to the ingredient list as most people don't have it on hand.

6.  Store in an air tight container in the refrigerator until time to serve.  Serve it on a bed of mixed green, in a bowl on its own, or with grilled tempeh or tofu on the side.


- Bon Appetit

"Health is a state of complete physical, mental, and social well-being, and not merely the absence of disease or infirmity." - World Health Organization, 1948

Thursday, October 2, 2014

Vegan Boston Cream Pie Cake

I've been making this recipe for over 20 years.  I can't tell you where it came from other than I still have a page ripped from an old mini cookbook; one like you find by the check out lines.  They were popular back in the 80's and 90's in BC.

I have modified it to be vegan.  The recipe calls for custard or vanilla pudding.  You can use your favorite recipe if you have one, or do what I did and use Birds Eye Custard Powder made with non-dairy milk.  Most of the larger grocery chains carry it in Oregon, even Winco.

I don't make the recipe very often.  With just the two of us, it probably isn't healthy to eat the whole thing, but it is nice as a treat.

I apologize for the pictures.  The indoor lighting was not the greatest when I made this cake.


1/3 cup Coconut Oil, firm - not melted
1 cup Evaporated Cane Juice (or sugar)
1 Tbsp ground Flax Seed + 3 Tbsp warm water to make one flax egg
1 tsp Vanilla
1-1/4 cups unbleached White Flour
1-1/2 tsp Baking Powder
1/4 tsp Salt
3/4 cup Non Dairy Milk

1 cup of Vanilla Custard

1/4 cup unsweetened Chocolate Chips
3 Tbsp Coconut Oil
1 cup Powdered Sugar


1.  Preheat oven to 350˚F (176˚C).  Grease a 9 inch round cake pan.  I also like to cut a piece of wax paper in the size of the pan bottom, place it on the greased bottom and re-spray with non-stick spray. (I use an olive oil spray) This will come out of the pan perfectly every time.

2.  In small bowl combine the ground flax and warm water and set aside.

3.  In large bowl or electric mixer beat the coconut oil with the sugar until well blended.  Add in flax egg and vanilla and mix again.

4.  In small bowl combine flour, baking powder, and salt.  Add the dry ingredients to the mixer alternatively with the non-dairy milk.  Make sure to beat well after each addition.

5.  Pour into prepared pan and bake for 30-35 minutes until a toothpick inserted comes out clean. Cool in pan at least 5 minutes and invert onto serving plate, peel off the wax paper, then let cool completely.

6.  While cake is cooling, prepare custard or pudding and set aside to cool.

7.  With a large sharp serrated knife slice the cake in half across the cake so you have two rounds about 1/2 an inch thick.  It doesn't have to be a perfect cut.  Mine sometimes are a little angled.  You can try the toothpick stuck in the sides as a guide trick, but I find that to be time consuming and eyeball it.

8.  Take the top slice off and set aside.  Spread custard or pudding onto bottom layer.

9. Place top layer back on over the custard. Use a few toothpicks inserted to keep the top from sliding off.  Depending on thickness, you may have to break the toothpicks before inserting.

10.  For topping, melt the chocolate chips and coconut oil in a small pan on low heat.  

11.  Remove from heat and stir in powdered sugar.  If the mixture is too thick add a little more coconut oil.  Pour over top of cake and spread so the glaze oozes over the side.  Chill cake.

12.  Slice to serve.  Use a sharp knife point to pierce the glaze.  Your slices might squish a little with cutting.

Store back in refrigerator with a little plastic wrap against the cut sides of the cake.

Bon Apetit

" A party without a cake is just a meeting." - Julia Child