Search results

Blo's Whacky Cake (Vegan Chocolate Cake) With Chocolate Frosting

Image
When a dear friend made this delicious cake, all who tasted it wanted the recipe - and she graciously passed it on - sweet! She said this was a favorite frugal family recipe from the 30's and 40's when times were tough and butter, milk, eggs etc were scarce or pricey. Even though neither cake nor the frosting uses any dairy products or eggs, a reflection of the times, the results are quite amazing. I love to serve Blo's Whacky Cake without the frosting - who needs the extra empty calories, right? - but for company add a little whipped coconut topping (homemade or purchased) and fresh berries, cherries, etc; the beautiful jewel-like fruits brighten up the cake as well as make it more delectable! Although the cake may be mixed and baked in one pan, I prefer to prepare the batter in a bowl and transfer it to the oiled pan for baking especially for company. For a lower calorie treat, replace all or part of the oil with mashed bananas, unsweetened apple sauce or pureed f...
Post a Comment
Read more

Roasted Potatoes - Aloo/Batata Roast or Patates Fournou

Image
         Indian Aloo/Batata Roast     Patates Fournou Roasted potatoes are irresistible whether they are prepared the Indian or Greek way. In India this is Aloo or Batata Fry/Roast, in Greece, Patates Fournou. Patates Fournou is so like this  Indian  one - only the choice of oil and spices are slightly different. Which way to go? - a tough choice - but both are delicious. Although I like to use small potatoes - red, white, yellow, blue or brown - any type will work very nicely. Garlic may be added to the Aloo/Batata Roast as well if you enjoy garlic. 4 Servings   Ingredients: 2 lbs Potatoes Salt & Pepper 1/2 tsp Turmeric 1 Lemon/Lime 2-3 Tbsp Fresh Spearmint, finely sliced - for garnish Extra Lemon/Lime wedges, as needed for serving Indian:  2-4 Tbsp Coconut or other oil, 2 tsp coarsely ground Cumin seeds, 1/2 tsp ground red pepper. Greek:  2-4 Tbsp Extra Virgin Olive Oil, 3 cloves f...
Post a Comment
Read more

Povitica/Potica (Rich Pastry Layered With Almond Filling)

Image
Povetica/Potica ("Poveteetza/Poteetza") is a delicious nut filled Eastern European pastry. It takes a bit of planning and work, but very much worth the effort. Just watching it being made was so very intriguing that I couldn't wait to make it myself! Vegan Povitica - My first one! This is a veganized adaptation of a recipe from Paul Hollywood of The Great British Bake-Off fame. I substituted ground almonds for the walnuts and used other vegan ingredients but have tried to keep it as close to the original as possible. I have left the measurements in weight as the original as weighing gives more precise results. Notes: Aqua Faba is the fancy name for the cooking liquid from garbanzo bean; if it is not handy, use other egg replacers. I added a generous pinch of Turmeric for adding a healthy golden hue as eggs are eliminated in the dough; it is not necessary for the filling. Good vanilla extract or paste may be substituted for the vanilla bean. I omitted the salt a...
Post a Comment
Read more

Gajrela (Carrot Halwa) Fudgy Carrot Dessert

Bright sunset colored Carrot Halwa or Gajrela is a delicious dessert - another one of the ingenious Indian desserts based on vegetables. It can be served in soft scoops or cut into fudgy pieces depending on the amount of sugar and length of cooking. Shorter cooking time with less sugar will yield a soft result whereas longer cooking with more sugar will result in a fudgy, chewy, candy; both are good! I thought lovely carrot halwa would be wonderful as the Post # 501 in memory of Amma and as a tribute to her! When Amma first presented it, my grandmother and other family members in the rural South were very skeptical as they had never seen carrots let alone carrot halwa! But one hesitant taste, and everyone was hooked! Gajarela will last for a couple of weeks in the fridge; for longer storage, it may be frozen. Ingredients: 2 lbs Carrots 1 cup Coconut Milk Or 1/2 cup Coconut Cream 1/2 - 1 cup Sugar 1/2 cup Dried Coconut, finely grated (Optional) 3 Tbsp Earth Balance 5-7 ...
Post a Comment
Read more

Indian Pudding, Indian Style (Polenta Or Cornmeal Pudding)

I cannot believe this is recipe # 500! I am celebrating it with this delicious pudding - an amalgam of Indian and American ingredients which work amazingly well! Polenta Pudding came into being many years ago because a lot of the sauce was left over after making Ras Malai ! I did not want to waste all that wonderfully flavorful creamy sauce and thought a quick pudding would be the best option to use it up.  I was looking for cream of wheat, but all I had available was a bag of cornmeal (even though made of corn, it had the consistency of cream of wheat) - so Indian/Polenta Pudding was born to rave reviews!! When the pudding was presented, I was asked if it was Indian pudding?!  As it was made with a lot of Indian ingredients, I said that it was :-).  As I was new to cooking, I did not know that there actually was such a thing called "Indian Pudding", a famous New England dessert! How did Indian pudding get its name? Columbus got lost when he tried to s...
Post a Comment
Read more

Lemony Linguine With Eggplant & Red Onions

Image
Lemony Linguine & steamed carrots Simple and delicious and spicy with a little green or red chile, Lemony Linguine makes a wonderful lunch, dinner or even as a starter. If eggplant is not your thing, use asparagus, zucchini or other favorite veggies and adjust cooking time accordingly as some veggies cook quicker than others. I used red onion to compliment the eggplant; any type may be used including scallions or leeks. 2 servings Ingredients: 4 oz Linguine 1/2 Onion, chopped 1 hot green chile, minced OR 1 generous pinch Red Pepper Flakes 1 small Japanese/Italian/Chinese Eggplant, julienned 3 cloves Fresh Garlic, finely minced 2 Tbsp EVOO Salt & freshly ground Pepper 4 Tbsp Flat Leaf Parsley, finely chopped 1/2 Lemon/Lime, zest and juice 2 Tbsp Pine nuts or Slivered Almonds, toasted Method: Heat a large skillet; add the oil and when oil is hot add all the veggies, with salt and pepper to taste. Cook over low to medium heat until eggplant is tender. S...
Post a Comment
Read more

Simple Upma With Coconut (Quick Seasoned Cream of Wheat/Semolina Pilaf with Coconut)

Image
Simple Upma With Coconut Simple or Coconut Upma is a hearty South Indian dish one can cook up in a jiffy with cream of wheat or semolina. In the days of yore, when we didn't have access to telephones (not to mention cell phones, emails, fridge or freezer for that matter!) friends and family often dropped by to visit without prior notice and Upma was the was a mainstay at the de rigueur welcome tea! Most people of that era wouldn't dream of running to the nearest snack shop or samosa stand even if one were available for a few choice nibbles to offer with the tea as only homemade goodies would do! Cream of wheat or semolina as well as the other ingredients is/was a staple in pretty much every household and the quick-cooking upma was indeed a welcome fare for the host and visitor alike. Simple Upma is an everyday dish that can be dressed up with roasted cashews or peanuts for guests or special occasions! Thatha loved upma that was quite soft to the point of being mushy,...
Post a Comment
Read more