Category Archives: Vegan Recipes

Vegan Sourdough Chocolate Cake

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This cake comes from a recipe that has been used during times when some grocery items were less available, like during the Great Depression. That makes it feel awfully pertinent right now. I’ve changed it to allow me to use sourdough discards that are always awaiting use in my house!

Ingredients

Sourdough Vegan Chocolate Cake

  • 2 cups sourdough starter 
  • 1 1/2 cups unbleached all-purpose flour
  • 2 cups sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 1 teaspoon vinegar
  • ½ cup vegetable oil
  • 1 generous cup of chocolate chips – optional

Process

Mix well. Place in an 8 x 16 cake pan and bake at 350* for 20 minutes or until toothpick inserted in center comes out clean. This makes a large cake. If you want to bake in an 8 x 8 pan, just half the recipe.

Perfect Imperfect Foods – A Pictorial

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I got my first order from Imperfect Foods today and I’m pretty thrilled! As it was my first order, I had a $10 off code, making all of this food only $55 to my door! If you find yourself interested, this link will get you $10 off on your order. Note that it is an affiliate link, so I also get a coupon for my next order, so don’t feel like you need to use it. I’ve thrown some images below for a glimpse of what that gets you.

The first look in the box was exciting! Look at the produce goodness!

Cabbage, coba beans, sweet potatoes, brussel sprouts, jalapeños, green beans, carrots, green peppers, cilantro, and field roast sausages. I see guacamole in my future.

Blood oranges, clementines, capers, beets, and zucchini – it’s roasted veggie time for sure!

Forager dairy free half & half and dairy free cheddar dip. Yum.

Not pictured are some 3 pounds of very-not-vegan products for the omnivores.

All in all, I’m thrilled and glad that my cool sister-in-law got me to sign on!

Vegan Lemon Shortbread Cookies

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I’m feeling a little dreary, so when a friend posted a picture of some lemon cookies, it seemed like exactly the right thing to bake. I scouted around online, read a bunch of recipes, reviewed my own shortcake recipes, shoved them all together, and this is what resulted!

Ingredients

Cookies

  • 1.5 cup vegan butter, at room temperature
  • 1 cup sugar or brown sugar
  • 3 cups all-purpose flour
  • 2 tablespoon lemon zest
  • 1 tsp lemon juice
  • pinch salt

Icing

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • oat or soy milk as needed

Process

  • Beat together the vegan butter and sugar until smooth and creamy.
  • Sift and then slowly add the flour, mixing until combined. Dough will appear crumbly!
  • Preheat oven to 350º F.
  • Now you have 2 options. You can refrigerate for an hour, roll out to ¼-inch thickness and use a cookie cutter. Or, you can skip refrigerating and press into mini muffin tins.
  • Bake for 10-12 minutes, and then watch until golden on top.
  • Cool on cookie sheet or in muffin tins for 5 minutes before transferring to a wire rack to cool completely.
  • To make the icing, combine the powdered sugar and lemon juice in a small bowl. Add oat or soy milk, a tiny bit at a time while whisking until the icing becomes smooth and is the consistency you like.
  • Spread or drizzle icing over cooled cookies.
  • Makes ~ 3 dozen