The recipe is from Colleen Patrick-Goudreau's The Vegan Table. Really easy recipe and the cake is (er, well, was) super moist and yummy. Seriously, though, I turned into one of Bill Cosby's children by insisting that cake is OK for breakfast...I mean, it's got wheat and milk (unsweetened vanilla hemp in this case) and is part of this nutritious breakfast.
And as a healthy balance to my cake for breakfast, here's the bounty from my first CSA share. The tomatoes were from the greenhouse. I cooked the GIANT bunch of kale, and it went into things like scrambles and soups. I'm still not sure what the heck I'm going to do with all the bok choy. The purslane was nice in a salad.
9 comments:
Your cake looks amazing! So does the produce from your CSA, I really need to re-enroll in ours. It always inspires me to try new stuff I would otherwise overlook and keeps me from getting into the ruts I tend to.
This cake looks awesome. I made a red velvet several months ago. They look so cool.
I've never made red velvet cake before only because of the amount of red food colouring needed. But I think I'm gonna give it a go because this sure does look yummy!
I've never had red velvet cake before but it looks so yummy!
Gorgeous cakie! I never understood what red velvet cake is..thought it was chocolate for some reason but no, right? And did Colleen find a way to naturally color the cake or did she recommend food coloring? Your CSA looks remarkably like mine this week..except you got strawberries and the ones in MA aren't quite ready!
http://www.eatingwell.com/recipes/bok_choy_slaw.html
bok choy slaw!
I like your logic. :)
the cake was amazing! the stuff you sent me home with was so good, i too ate it for breakfast.
AHH I haven't had red velvet in so long! YUM!
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