I am happy to be participating in another What I Ate Wednesday with the party gang at Peas & Crayons.
Rather than looking at one day of eating, I am sharing some highlights from the week. Highlights here basically means those times I thought to grab the camera.
In keeping with the April Veg Pledge Challenge, I ate a big salad for lunch one day, and topped it with strawberries, grated beets, pears, craisins and walnuts. Kind of sweet (and red) but that’s how I like it!
I am not normally a salad for lunch kind of gal. I like lots of warm food.
Another day’s lunch was some leftover pasta with homemade marinara sauce. I cooked some carrots in the sauce like my Italian mother-in-law does. Yummy!
My husband made some vegan blueberry pancakes for Easter Sunday breakfast.
We followed the pancakes up with some fruit salad.
Easter Monday dinner was baked tofu, steamed broccoli, roasted beets and quinoa with peas and mushrooms. I liked the beets best of all.
Yesterday, I was in the mood to bake once again, so I veganized a cake recipe from Edna Staebler.
She was a bold woman, not afraid of sugar and oil!
I chose an apple cake recipe, because I keep getting apples in my organic produce deliveries.
The family is getting tired of eating them, but I figured they wouldn’t mind eating some more apples via a nice cake.
This cake reminds me of an apple fritter donut. It is a little crispy on the outside and softer in the middle.
It is on the sweeter side so you will probably want to serve smaller pieces. Or maybe not! Maybe, like my husband, you will want to add some ice cream too!
Apple Fritter Cake with Walnuts
by
Cook Time: 40 to 45 minutes
Keywords: bake dessert vegan vegetarian walnuts apples cake
Ingredients (1 large cake)
- 2 tsp egg replacer mixed with 4 Tbsp water
- 2 cups sugar
- 1 cup light oil
- 3 cups flour (I use light spelt)
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups peeled, cored and chopped apples
- 2 tsp vanilla
- 1/2 cup chopped walnuts
- 1/2 cup non-dairy milk
- 1 cup brown sugar
- 1/4 cup non-dairy milk
- 1/4 cup margarine
Instructions
Preheat oven to 350°F.
Grease a 9" x 13" pan.
Whisk together egg replacer mixture, sugar and oil.
Sift together flour, baking soda and salt. Stir into egg replacer mixture.
Stir in apples, vanilla, nuts and milk. Mix well.
Smooth into prepared pan.
Bake for about 40 to 45 minutes. Test with a knife or toothpick.
Prepare frosting by mixing all ingredients together in a pot and boiling for two minutes.
Drizzle frosting over warm cake. Allow to cool.
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Linking to Two Yellow Birds Decor's Thursday's Temptation and Under the Table and Dreaming and I heart Nap Time and Lil' Luna
how you only eat 3 little pieces of broccoli for dinner i will never understand. i have a strange veggie addiction (which isn't too good on the tummy!) beautiful photos, by the way.
ReplyDeleteI know what you mean about the tummy upset, Sara. My veggie intake varies with my mood. I am glad you like the photos! Thanks!
DeleteOh my gosh! Apple Fritter cake sounds incredible!
ReplyDeleteThanks for commenting, Fran! :)
DeleteI am so making the apple fritter this weekend. It looks delish!
ReplyDeleteThat would be great! If you do, let me know how it turns out! Take care, Joann
DeleteYum! All of your meals look so good! Thank you for sharing the recipe for Apple Fritter cake! I am sure to make it since we love apple desserts here! I love salads for lunch and that strawberry/beet salad looks delish Jo! Hope your week is going great! Angie xo
ReplyDeleteI have a few more apples to use up, so I will be making some other apple dessert too! It is well worth grating some beet onto the salad, huh? I just don't do it often enough. Hope your week is great as well, Angie! Joann
DeleteNote to self: read your blog right after I eat-- everything looks so good! I think its time for a late night snack...
ReplyDeleteI can always eat, no matter the time! But I do agree with the advice that says don't go grocery shopping when you are hungry. I tend to buy lots of snack-y items when I do!
DeleteWhat a beautiful looking dessert!
ReplyDeleteI usually don't crave homey apple desserts until the depths of fall, but man, could I go for a big hunk of this right now! It looks so moist and almost caramel-like... I think I may need to make an exception to my seasonal baking rule this time around.
ReplyDeleteThere are indeed some caramel-like moments to this. With the fluctuating weather around here, it is hard to know what season it is, so I am putting all rules aside! :)
ReplyDeleteI am not a vegan, or even vegetarian, but man, all that food looks SO good!
ReplyDeleteLaurie, Most people I know aren't vegetarian, including my parents and siblings. ;) If you have a meatless meal now and then, that makes me happy. :)
DeleteThat cake sounds amazing!!! YUM!! Thanks so much for sharing at Thursday's Temptation.
ReplyDeleteJill
Thanks for hosting once again, Jill!
DeleteThis was fab! So like most cooks, I subbed a little by using almond flour and oatmeal, 4 cups apples, a tsp cinnamon, and I halved the sugar. It really was delicious warm. So delicious! We just got done gobbling it up. We did not have the frosting- everyone in the family likes their cakes plain, but I love that you have a vegan recipe for it. Thanks so much!
ReplyDeleteThank you Sheri! I'm so glad you shared your experience. And I tend to change recipes too, so I understand. :) Less sugar would definitely work! Thanks again. I'm thrilled when people try a recipe and enjoy it. :)
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