Searching Vegan Birthday Cake Recipe

My dairy, egg white, tree nut and nut allergic son is turning four in a day. I have been searching for a basic birthday cake recipe. No need to search further. I have found what I am looking for. We will be baking this  today and share the outcome later:) Thanks to the Food Allergy Mama Kelly Rudnicki for her sensible, easy to prepare recipes!

Enjoy

So what do you do when things go unexpected? It is my nature to expect things go my way and if not what?

My five year old daughter got sick and as a result we spent the whole winter break indoors with fever, coughing, restless and as a family sleep deprived. Acceptance is a big word and a gift at times...

Now that she is recovering from her cold she enjoyed some snacks...Baby carrots bundled up in celery sticks with humus and cherry tomatoes.

Let's all enjoy what is ahead of us...

Happy New Year,

Ayse

“Too much is as bad as too little.”

I watched the film "The Nun's Story" on TV last weekend. The film is about the real life of a Belgian Nun- Sister Luke ( Audrey Hepburn) who serves as a nurse in the Belgian Congo and then has a crisis of faith when World War II breaks out.

Cooking gives me a chance to take a break, take a breath and think about the highlights of the day. This film was the highlight of the week for me! I do not consider myself religious but I must admit I found the conflicts in the film very thought provoking especially the ones about humility, pride, inner struggle, obedience...Audrey Hepburn was striking in her role as Sister Luke.

Sister Luke subjects herself to the rules of religion, including interior silent and excessive humbleness and humiliation. I doubt my abilities on those qualities but I would love to share some of the quotes from the film and a humble recipe follows...

“Too much is as bad as too little.”

“Only as your prides slowly crumble will you get the first glimpse of humility.”

“Somehow, we’re all protected from full realization.”

“You must learn to accept with love whatever comes to you.”

“Tension is a sign of an exhausting inner struggle.”

“Do good and disappear.”

Melemen- a humble veggie omelet

Serves 4

1 tablespoon olive oil

1 cup diced onions 

1 cup diced peppers

1 cup diced tomatoes

4 eggs

pepper, salt

Add olive oil on a nonstick pan, on medium high heat saute onions till translucent, add peppers, saute for five minutes, add the tomatoes and saute for another five minutes. Crack your eggs on the sauteed veggies, cover and cook for five minutes or until the eggs are not runny. Salt and pepper to taste, cumin optional. Enjoy! 

Baking with Martha Stewart ;)

Baking with Martha Stewart ;)

I am very happy that food allergies are getting mainstream attention! Way to go Kelly Rudnicki!

Click here for Rudnicki's Molasses cookie recipe and video at Martha Stewart show.

Ginger Vegetable Soup

I call this "Asian inspired everything goes with it soup". You name it the way you prefer! Take this as a a budget friendly travel to India and may be far east? through your kitchen.

Our family favorite lately, this soup is ready in minutes, warm and healthy!

Boil some water in a sauce pan or in a kettle. Get your soup pot on the stove on medium heat.  Add 2 tablespoons of olive oil to your pot, 1/2 teaspoon turmeric, 1/2 teaspoon cumin or curry powder and give them a stir for about 15 seconds.  Mince 2-3 cloves of  garlic and 1 teaspoon of  fresh ginger, add them to the pot. Add 1 cup of diced carrots,  1 cup of mushrooms ( I had shitake and portabella).  Cover the ingredients with boiling water. Salt and pepper to taste. Bring the soup to boiling. Add 1/3 lbs pasta to your liking. Follow the cooking instructions on the pasta package. Turn the heat off, last but not least add some baby spinach leaves to your soup.

Get your biggest soup bowl:) and serve immediately. Beware delicious.

Roasted Vegetables With Tomato Sauce

Searching for a crowd pleasing dish? This is the one!  I brought this over to my friends big Thanks Giving dinner a couple of years ago and had been asked to prepare the recipe ever since. Think about double or triple helpings. Although Pilgrims did not have eggplants at their Thanks Giving Feast, our multicultural ways of living is forgiving us for a taste of Mediterranean.

Originally the recipe calls for deep frying but I think roasting is a healthier version. Watching calories or  your fat intake, you can definitely use your non stick grill. Garlic and tomato sauce is the secret here. Serve with fresh warm bread for dipping.

Cover your  baking dish with aluminum foil. Roast  vegetables- eggplants, red peppers, jalapeno peppers, etc. in the oven under the broiler. Check often for doneness. Slice eggplants, keep skins on, lay them over the broiler safe dish and brush them with extra virgin olive oil. Roast for 15 minutes, flip the vegetables over in midway. Think about your favorite veggies. Add them to the list.  I prefer eggplants, red peppers and jalapeno peppers in this recipe.

For the sauce wash, peel the skins and dice 2 lbs of tomatoes. In a sauce pot bring the tomatoes to a boil with 3 tablespoons of olive oil. Mince 4-5 cloves of garlic and mix with the tomato sauce . Simmer for about 10 minutes, tomatoes will get a rich darker red tone. Add salt, pepper and 1 teaspoon of sugar to the sauce.  Pour the sauce over your roasted veggies.

My five year old daughter enjoyed helping and tasting! through the process.

Chocolate Lovers Wet Chocolate Cake and Vegan Too!

That is a deliciously dirty chocolate cake!


I read about this delicious and simple recipe from the Food Allergy Mama blog. I did not have chocolate chips at hand so I increased the amount of soy milk, sugar, cocoa powder and canola oil. The end result was irresistible.



3/4 cup soy milk
1/2 cup vegetable oil
1 1/4 tsp. vanilla extract
1 cup unbleached all purpose flour
1 1/2 cup sugar DIVIDED
1 cup unsweetened cocoa powder DIVIDED 
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup boiling water


Preheat oven to 350 degrees and oil an 8 inch glass square baking dish. In a medium bowl mix soy milk, vegetable oil and vanilla with a wire whisk. In a separate medium bowl combine flour, 1 cup granulated sugar,  1/2 cup cocoa powder, baking powder, baking soda and salt with a wire whisk. Add soy milk mixture to flour mixture and combine with a rubber spatula until thoroughly mixed. Spread batter into prepared cake pan. In a small bowl combine remaining granulated sugar and 1/2 cup cocoa powder. Sprinkle evenly over top of batter and pour 1 cup boiling water over the top. Do not stir.


Bake 30-35 minutes or until cake is just set in the center. A tooth pick inserted in the middle should come out with just a few crumbs. Remove from oven and serve warm. 


The cake can be scooped out with a large spoon or let it sit until it is room temperature and cut into slices. Devour and enjoy!

Roasted Eggplant Salad

Love Eggplant? I promise this will be one of your favorite salads!

Roast 3 or 4 lbs of eggplants with the skins on using your oven's broiler for about 25 minutes rotating the eggplants every five minutes or so. Wait for a charcoal color on the skin and take them out. Peel the charred skins under running cold water. Take the seeds out. Mash the remaining eggplants mix with  4-5 cloves of minced garlic, olive oil, salt and vinegar or lemon juice. Lay the mixture on a serving platter and serve with red onions, tomatoes, olives and flat leaf parsley.

Spicy Chocolate Almond Clusters

This is a forbidden treat for me. My son has severe food allergies and nuts are one of them. I prepared this easy recipe by being extremely cautious.

Melt your favorite chocolate in a double boiler or in microwave. Add some vanilla extract to the melted chocolate, a pinch of hot red crushed peppers, a pinch of salt and roasted almonds. Give it a nice stir.  Lay them in clusters on a parchment covered baking sheet. Ready after chocolate is no longer shiny. Take a bite and let your heart melt...

Pizza Your Way- Party

Preheat oven to 450 F.
Prepare your own dough or use a store bought pizza dough.  Cut up veggies, cheese, sausage, etc. Don't forget to add your favorite toppings.  Let everyone decorate  their own pizza. Bake for about 15 minutes or until the cheese is melted. We used red onions, red peppers, cauliflower , shredded carrots, broccoli stalks and sausage. No cheese, no tomato sauce. This was our own favorite pizza!

Fried Dough for Tea Time?

A very basic dough made with 1lbs. all purpose flour, water, 1 teaspoon salt and 1 tablespoon active dry yeast. Use just enough water to get a softer and stickier than pizza dough feeling. Let it rest for an hour covered with a damp towel and deep fry for a golden look. Devour with honey, goat cheese, tomatoes and olives. Please do not forget to steep your favorite tea.

Vegan Chocolate Chip Carrot Cake - Creating a Food Legacy?

Serving suggestion: Chocolate covered carrot cake silly monster balls

After a very long time I am back again. This time my five year old daughter had me post this recipe. Actually she insisted I teach her how to cook and bake her favorites so that she will be able to  have the same taste when she grows up. Some foresight! I promised her to keep a food diary and write down the recipes both she and her brother liked so they will be able to prepare their favorites when ever they liked. We like spending time in the kitchen as a family and kids love helping out.

I need to modify most of recipes to our dietary needs as my son has multiple food allergies. I checked online to find a vegan carrot cake recipe I can bake. Most of the time I have an item or two missing in the pantry. It was the case again. I try to balance dry and wet ingredients listed in the original recipe by trying to come up with something that can replace the listed ingredient.  I ended up adding chocolate chips and mashed bananas. This modified vegan recipe worked wonders! Every ones favorite! It is not only moist and delicious but also provided some veggies and fruits disguised in a chocolaty taste.

Now it is time to keep the promise I made to my daughter and let our family food legacy begin:)

Vegan Chocolate Chip Carrot Cake

This recipes yields two medium sized cakes. I bake the two cakes at once and freeze one  for a week or two or until a friend shows up for some coffee.

Preheat the oven to 350 degrees.

2 cups whole wheat flour
1 cup all purpose wheat flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
2 cups raw sugar
1/4 tsp salt
1 cup canola or sunflower oil
1 cup rice or soy milk
2 cups grated carrots
2 mashed bananas
1 tbs vanilla extract
1 cup chocolate chips (I used Enjoy Life dairy, nut and soy free mini chips)
I also added liquid calcium supplement for additional calcium (for my dairy allergic son).

Prepare dry and wet ingredients in separate bowls and then combine the bowls and mix with a fork. Lightly grease a 9x9 inch baking pan or two round cake pans. Pour the batter in pans.
Bake about 40 minutes or until a fork or toothpick comes out clean.

For a fun play date treat mash 1/4 of your cake into crumbles and mix with 1/2 cup of sun butter.  Get small bite size portions from the mix and roll them in your hands. Melt dairy free chocolate in microwave, dip your mini balls in chocolate, lay them on a parchment covered baking dish. Decorations are optional.  I know it is hard but wait for chocolate to dry for about an hour.