Lingonberry tea cake

Taken almost directly from Plant Based On a Budget. Trust me when I say that you've gotta give this website a try!



I didn't have orange marmalade (like their recipe called for)... but we try to always have lingonberries in the cabinet. You know, for lingonberry emergencies.

INGREDIENTS

2 c wheat flour
1/2 t baking powder
1/2 t baking soda
2 t flax meal + 2 T water
1/2 c oil
3/4 c raw sugar
1/2 c lingonberry jam (ours is from IKEA)
2 1/2 c grated squash
1/2 t salt
1/2 c steel cut oats

DIRECTIONS

Grate your squash.

In a large bowl mix flour, salt, baking soda and baking powder.

In a small-med bowl mix sugar, oil, flax+water and lingonberries. Mix WELL. Add the squash and mix, mix, mix.

Now pour the oil mixture into the flour bowl and stir well.

Add the oats and stir until just mixed.

Oil your pan(s). You can use one 9"x5" pan or separate them into smaller pans, which is what I did. Leave some room because the bread will rise as it bakes.



Your house will smell unbelievably yummy. It took all of my willpower not to open the oven early. Wow. Trust me. You WANT this tea cake.

Autumn latkes

Another beauty from Vegonomicon. After all, veggies have zero fat.. so sometimes we have to add some, right?



Delicious!

INGREDIENTS

2 c peeled, shredded beets
1 c shredded carrots
1 c peeled, shredded sweet potato
1 shallot, finely chopped (optional)
1/2 c flour
Up to 1/4 c corn starch
1/2 t salt
Black pepper
1 t fennel seeds, chopped
1/4 c water
Frying oil

DIRECTIONS

Combine your veggies in a bowl and add shallot, flour, starch, salt, pepper and fennel. Mix well! Your veggies should be evenly coated. Add water and stir again until flour is dissolved.



Form your veggies into balls about the diameter of a quarter. Then flatten them out before frying.

Drain on towels and serve immediately.

*NOTE: I tried to enjoy these with pickles on my veggie burger but I feel the need to mention that fennel and pickles do NOT mix well. In fact, they mix horribly. Consider yourself warned.

Fresh corn and edamame-sesame salad

This is even better when using farm-fresh corn, freshly shaved off the cob. WOW.



A friend gave us their Veganomicon cookbook recently.. and I've found some pretty tasty recipes in there. Here's one of my new favorites.

INGREDIENTS

2 c frozen, shelled edamame
1 c fresh corn (just shave it right off the cob!)

Dressing:
2 T toasted sesame oil
1 T rice vinegar
2 t soy or tamari sauce

Topping:
2 T toasted sesame seeds (black or white)
Pinch of salt


DIRECTIONS

This is SO easy to make:

Boil your edamame enough to cook. I threw my corn cob into the same water with the edamame to cook a few minutes.

Now drain edamame and corn and run under cool water so you can handle them. Shell all of your edamame. Shave corn directly off cob into your bowl.

Here's the fun part: combine edamame and corn. Add dressing. Mix well.



Add sesame seeds before putting the entire bowl in the fridge to cool.

This is a large recipe.. so enjoy in your favorite lettuce or radicchio or on a salad.. or anywhere. Yummy!

Quick pickles

These are as quick to make as they sound. They're easy peasy. But take note: they do not last as long as processed, regular pickles. So, eat up!



On the left: vinegar pickles
On the right: sweet pickles

INGREDIENTS

For sweet pickles:
1 c raw sugar
1 c white vinegar
1 c water
dash salt
onions (optional)

For savory pickles:
1 1/2 c white vinegar
1/2 c water
1 T sugar
1 t salt
1 T pickle spice

DIRECTIONS

Step 1: fill your jar with sliced cucumbers.



Step 2: boil your ingredients.

Step 3: Once your liquid has boiled for a few minutes, simply pour directly over your cucumbers. Close your jars and refrigerate.

They'll be ready in 24 hours. See? Easy!

*Using smaller jars? Half the recipe.