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Showing posts from July, 2012

Chocolate Beet Cake with Maple Cashew Frosting (Vegan)

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You know when you have a lot left over from your farm share, you're due to pick up the next one, and you have a chocolate craving?

What?  It happens to me all the time.

This is what came out of that last combination of circumstances night.  I was not intending to turn this into a blog post, and so I apologize for the paltry poor quality photos.  With modifications, the recipe for the cake recipe was drawn from one on  Yummly, the frosting from a recipe on Nouveau Raw.


Cake:

3-5 small beets (enough to make about 1-1/2 cups when cooked down)

water to cover beets for boilingunsweetened applesauce (if necessary, to fill in for the beets)1/2 cup soy milk (or other nondairy milk), unsweetened
1 tsp apple cider vinegar
1/4-1/2 cup agave syrup (or other liquid sugar) to taste (I used only 1/4 in my first try, but I'd add a bit more next time)1 tsp vanilla extract
1-1/2 cup whole wheat pastry flour1/2 …

Beet Rangoon with Nut Cheese (Vegan Crab Rangoon)

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For a vegan potluck the other day, I made a Raw Beet Ravioli with Nut Cheese from an Epicurious recipe:


It was delicious, but I used up all my nice big beet slices and had a cup each of the "cheese" and cream sauce leftover.  Soliciting help from my Facebook friends, I came up with this recipe, using the leftover nut cheese, some bits of beet (which had come from my wonderful CSA), and scallions from my garden.  Thanks especially to my childhood friend E, who has grown up to be a chef, and who came up with the idea and suggested using beets as a sweet substitute for the crab.  The wrappers are homemade - a rare attempt on my part to make dough from scratch - drawing from another vegan crab Rangoon recipe on the Purple Carrot blog.

Filling:


Pine Nut "Goat Cheese"
1/2 cup raw pine nuts1/2 cup raw cashews2 Tablespoons extra-virgin olive oil1 small shallot, peeled and diced1/4 teaspoon lemon2 Tablespoons freshly squeezed lemon juice1 teaspoon nutritional yeastpinch of s…