Blueberry Cake



1 Cup Blueberries
2 Cups Flour (for a white and fluffy All-American style cake, use unbleached white. For more flavour and texture try combining white with whole wheat.
1/4 Cup Vegan Butter
2/3 Cup Sugar
Equivalent of 1 egg (I use EnerG)
2 tsp Baking Powder
1/2 tsp salt
1/2 Cup non-dairy milk (I used a coconut almond milk)

a blend of cinnamon and sugar to sprinkle on top


Pre-heat Oven to 350 degrees

Mix berries in a bowl with 1/4 of the flour, and set aside.

Cream sugar with butter and add egg

In another bowl, sift together remaining flour with baking powder and salt.

Add dry ingredients to butter mixture, alternating with the milk.

Fold in blueberries

Pour into a greased 8X8 baking pan

sprinkle with cinnamon and sugar

bake 35-40 minutes.


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Vegan MisoYaki “Steaks”




1 Pkg Tofu (Aprox 450g) Or 1/2 Cauliflower
4 Tbs Lihgt Miso
1 Tsp Sugar
2 Tbs Mirin or Sherry
1 Tbs Olive Oil
1 Tbs fresh grated ginger


Pre-heat oven to 400 degrees

Gently warm miso, sugar, mirin, oil, and ginger in a saucepan on the stove.

Slice tofu (or cauliflower) into “steaks” aproximately 1/2 – 3/4 inches thick

Place on a lightly oiled backing sheet and bake in the oven for about 5 minutes or until the slices
start to (tofu will puff up) and become golden brown.

Remove tofu and/or cauliflower from the oven and turn to broil.

Brush “steaks” lightly with miso mixture and return to oven to broil until lightly browned.


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Eggplant Caviar

Eggplant Caviar
I’m not sure why this is called Caviar but it’s tasty and I’m sharing the recipe with you.

I found it written on a card in my little recipe box so I have no idea who the credit goes to, but I tweaked it a little anyway so here it is:

1-2 Eggplant (1 lb)
1/8 Cup Olive Oil
1/2 Cup diced bell pepper
1/2 Cup diced celery
3 Cloves minced garlic
2-3 tomatoes, peeled and chopped
1/2 Cup Ripe Pitted Olives – Halved
3 TBS Wine Vinegar OR Lemon Juice OR Wine
1 TBS fresh chopped Oregano
1 TBS fresh chopped Basil
Salt and pepper to taste
Fresh chopped parsley for garnish


Place un-peeled whole eggplant in preheated 350 degree oven and back for 30-45 minutes until soft.
When cool, slice in half and remove seeds. Chop eggplant and set aside.

Heat oil in skillet and add garlic, peppers, and celery. Cook 4-5 minutes.
Stir in eggplant and other remaining ingredients.

Simmer uncovered about 20-30 minutes, stirring occasionaly.

Remove from heat.

Serve chilled with crackers, crustini, pita, crudites, toast, etc…
I bet this would even be yummy in a sandwich or on a burger.


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Rhubarb Compote

I Love compotes. They are so versatile and can be eaten with both sweet and savoury foods from ice cream to parfaits, pound cakes, biscuits, veggie burgers, tofu, “cheeses” etc…

Rhubarb is in season at the moment so that’s what we’re using and it gives that perfect tart little kick to keep the compote from being too sweet, and the colour is brilliant.

Rhubarb Compote


8-18 small-medium stalks of rhubarb, washed, ends trimmed, and cut 3/4-inch pieces (about 2 1/2-3 cups)
1/2 cup sugar
1 piece (1/2-1 inch) fresh peeled ginger, finely grated or 1 teaspoon ginger juice


Place rhubarb and sugar in a large saucepan (off heat); stir and let stand until rhubarb releases some liquid, about 8-10 minutes.

Place on heat and allow rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until most of the rhubarb has broken down, at least 5 minutes. Remove from heat.

Place ginger in a fine-mesh sieve set over a small bowl. Press down firmly with a spoon until juices are released. Stir ginger juice into rhubarb mixture.

Let sauce cool completely before serving.


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Garlic Scape Pesto

Garlic Scapes. I’ve never cooked with these little guys before but in the last couple of weeks I have become completely enamoured with them. I’ve been sautéing them in a bit of olive oil and in including them any dish I can justify putting them in but last night I made them the star of the dish and they were delicious!

Garlic Scape Pesto


8-10 Garlic Scapes – Chopped roughly
1/2 cup Pine Nuts, Walnuts, *cashews and/or Pistachios – Depending on the flavour you enjoy most.
1/2 cup olive oil
Juice of 1/2 a lemon
Salt to taste – Don’t be shy with the salt!
Freshly Ground pepper


Combine all ingredients together in a food processor or blender until smooth and creamy. Add more olive oil to thin out as needed.


*Cashews tend to blend smoother and add a “cheesy” flavour to the sauce.

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