Glazed Veggies & Coconut Loaf

Posted on Tuesday 18 February 2014

glazed veggies
It isn’t obvious but there’s a layer of sweet and sour red lentils on the bottom of that arugula, all topped with whatnots. Green pepper, celery, black kale, brown mushrooms, cubed herb firm tofu (marinated in white wine vinegar, olive oil and sea salt) all thrown on the grill and drizzled with ginger citrus dressing and red pepper jelly. I sprinkled some nutritional yeast over the glaze as I stirred to combat the sweet and heat. Think it all ended up balanced to my tongue.

Could have fruit. That big apple is Ontario grown heritage kind. It turns brown when cut faster than any I’ve seen. Apples are all 2-3x more expensive than clementines so got some clementines.

A little snacking cake, modified from EMC newspaper’s Foodland Ontario recipe that I modified to vegan.

1 1/2 cup whole wheat four
1 1/2 tsp baking powder
1 1/4 tsp cinnamon
1 tsp nutmeg
1 cup granulated sugar (less a tbps or two)
1/2 cup unsweetened desiccated coconut
1/2 cup raisins

2 tbs almond milk
1 cup of grated apple
1 tsp vanilla
1/2 tsp almond extract
1/3 cup olive oil

Mix dry. Mix wet. It will be thick. Add to prepared loaf pan and bake in preheated 350 F oven for an hour or until toothpick in centre comes out clean. Let cool 10 minute before removing from pan.

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