Monday, January 26, 2015

Dairy-Free & Egg-Free Vanilla Cake

My daughter started seventh grade this year.  One of the things I just love about her is that she enthusiastically brings home things she has learned at school and wants to try them out at home or demonstrate her learning for us.



She just had her first rotation in FCS, or Family Consumer Sciences (formerly known as Home Economics). Her first track was cooking and a couple of weeks ago she arrived home from school with some dairy free, egg free vanilla cake the class had made. I tasted it and it was great!

A few daysafter that she came home with the recipe book for all of the things she had made at school and was very excited to make the cake for us.

She did all the measuring and mixing herself and she did a great job. The result was a very moist vanilla cake.  We used a store-bought vegan vanilla frosting and it was delicious vegan vanilla heaven!

Dairy-Free & Egg-Free Vanilla Cake

1 3/4 cup all purpose flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
1 tsp white vinegar
2 tsp vanilla
1 cup cold water
Cooking spray

Preheat oven to 350 degrees.

In large mixing bowl put flour, sugar, baking soda, sal, oil, white vinegar, vanilla and cold water. Mix until moistened, and put in an 8x8 baking pan that has been lightly sprayed with cooking oil.

Bake at 350 degress for 22 minutes or until an inserted toothpick comes out clean.

Allow to cool completlly before icing.

Saturday, January 3, 2015

Lemon Tahini Roasted Cauliflower

I often cook on Saturday mornings. Now that my kids are older and are not up at the crack of dawn mornings are usually a nice quiet time where I can spend a little time in the kitchen. I often cook things that are needed to be used up before grocery shopping, as was the case this morning with a head of cauliflower.



I did a quick Internet search for "tahini cauliflower" and I found a recipe that looked good. I changed it a bit as I am a huge fan of lemon and most often find recipes never add enough lemon as printed!  I am also a huge fan of savory breakfasts, so as it turns out this was breakfast today, too.

The sauce is delicious with a bright lemony flavor offset by the deep flavor of sesame.  This would make a great side for dinner or a nice lunch, too.

Lemon Tahini Roasted Cauliflower

1 head cauliflower cut into florets
4 tbsp olive oil, divided
2 cloves garlic, minced
2 tbsp tahini paste
3 tbsp lemon juice
4 tbsp water
1/2 tsp salt plus more for salting cauliflower before roasting
1 tbsp toasted sesame seeds
1 tbsp chopped fresh parsley

Heat oven to 435 degrees.

Place the florets on a baking sheet and drizzle with two tablespoons olive oil. Toss to coat.  Season with salt and place on the top rack of the oven for about 15 minutes, until tender and starting to brown.

While the cauliflower is roasting put the rest of the olive oil in a small saucepan over medium heat and add the garlic.  Sautee for a minute or two until the garlic turns fragrant.  Add the tahini, lemon and water and whisk until as smooth sauce forms.  You may thin the sauce as desired with more lemon juice or water until desired consistency is reached. Season with salt.

Toast sesame seeds in a nonstick pan over medium heat for a minute or two until fragrant.

When the cauliflower is finished remove from the oven, transfer to a plate and pour the sauce over top. Garnish with parsley and sesame seeds and serve immediately.