I also made some garden fresh pizzas while I was watching Olympic hockey. The sauce was from the garden. Last summer's garden. Late in the summer I finally borrowed my mom's dehydrator and saved a few pieces of summer. Just what I needed in this wintry weather. The tomatoes were from mom's garden and the eggplant and peppers from my CSA. 
On the left is some dried tomatoes and on the right cubed and dried eggplant. The tomatoes were in slices, so I cut them up with some kitchen scissors. 
OK, so the shitake mushrooms weren't from the garden, but next year I'll have to dry some 'schrooms. Red and green bell peppers on the right.
This is the sauce on the pizza dough. 
I added follow your heart Mozzarella because that's the best vegan cheese available in the stores near me. I do enjoy tease and daiya. I ran out of cheese, so I made a roll out of the extra dough. It's trying to sneak into the photo.Cake:
Banana Bundt Cake
The wet stuff:
1 cup canola oil
1 3/4 cup sugar
1 cup soft tofu
2 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp orange extract
The dry stuff:
4 cups flour
1 tsp salt
1/2 tsp baking soda
3 tsp baking powder
The banana stuff:
2 cups smashed ripe banana (about 4)
1 cup strong coffee
Preheat oven to 350 and grease bundt pan.
In a medium bowl (or this cool sifter thingy,) mix all the dry stuff together.
In a separate bowl, mix the mashed banana and coffee together.
In a large bowl, beat the oil and sugar until most of the sugar has dissolved. Add tofu and blend thoroughly. Add extracts.
Alternately mix in 1/3 dry mix, then 1/3 banana, and repeat until all incorporated, but don't over-mix.
Pour into prepared pan and bake for 1 hour or until toothpick comes out clean.
Cool in pan 10 min, then turn out onto cooling rack.
Once cool, you can eat as is, or make a quick glaze.
Quick glaze:
1 cup powdered sugar
1 TBS soy milk
Blend together with an electric mixer and drizzle over cooled cake.
1 comment:
I love bunt cake! I do not have a pan for it though. :(
Post a Comment