summer

Blueberry Bundt Cake

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 A plethora of summer fruit at my fingertips lead me down this path…. Blueberry Bundt Cake

Ingredients:

  • 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup palm shortening
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 4 Tbsp. flax meal
  • 8 Tbsp. almond milk
  • 1 teaspoon almond extract
  • 1 cup vegan sour cream
  • 2 cups organic blueberries (frozen or fresh)
  • Confectioners’ sugar, for dusting (optional)

Directions:

  1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.

  2. In a mixing bowl, cream shortening, flax meal, sour cream, almond extract, and sugars on high speed until light and fluffy. Fold wet into dry.

  3. In a bowl, toss blueberries with remaining teaspoon flour; gently fold into batter. Coat a 12-cup muffin pan or a Bundt pan with cooking spray. Spread batter in prepared pan.

  4. Bake bundt cake at 350 for 70 minutes or until a toothpick inserted into center of cake comes out clean. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners’ sugar before serving.

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Potato Salad

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A brief photo of what is left of the potato salad.  It went quick. I guess that’s a good thing.

The weather was a warm 72 degrees, allowing us to bbq on the open fire pit, and enjoy summer style foods, and bask in the warmth in our bathing suits. It’s been a year since we’ve been in our CA wear. Felt great.

Ingredients:

3 large russet potatoes, large diced

1/2 cup mayo (Just Mayo: vegan substitute)

1/2 cup diced red onion

1 Tbsp. dijon mustard

1 clove garlic, minced

1/4 + 1/8 cup diced pickles

2 Tbsp. pickle juice

2 tsp. dried dill

1/4 tsp. paprika

1/8 tsp. tumeric

2 tsp. sea salt

1/4 tsp. onion powder

Directions:

Boil a large pot of water, then allow to simmer with the diced potatoes until al dente. While potatoes are cooking, prep the “dressing”.  Combine the “mayo”, red onion, dijon, garlic, pickles, pickle juice, dill, paprika, turmeric, sea salt and onion powder. Set aside. When potatoes are done cooking, drain and run cold water on them to stop cooking.  Place in a large bowl and throughly coat with the “dressing” mixture.  Best served chilled.  Adjust sea salt to your liking.

 

 

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Red Cabbage, Cranberry and Apple Coleslaw

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My dear friend knows how much I love my vegetables.  Having taken the last two seasons off from our own garden, due to our move, her garden fresh cabbage was the perfect gift. Thank you Brianne Wells for knowing the ways to my heart.  You’re a very true friend in all matters, and I will miss the heck out of you.

This simple recipe is perfect for a summer afternoon.  Light and crisp.

COLESLAW

(yield: 8 servings)

Ingredients:

5 cups thinly sliced red cabbage

1/2 cup dried cranberries

1/3 cup rice vinegar

1/3 cup agave syrup

2 Tbsp. apple cider vinegar

2 tsp. olive oil

3/4 tsp. sea salt

1/2 tsp. black pepper

2 1/4 cup fuji apples, thinly sliced

1/4 cup toasted sunflower seeds

Directions:

Combine cabbage and cranberries into a mixing bowl.  In a separate bowl combine: vinegar, agave nectar, apple cider vinegar, olive oil, sea salt, and black pepper.  Mix throughly.  Cover the cabbage combo and allow to chill for 2 hours. Sprinkle with sunflower seeds.