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Pumpkin Pie

It is impressive how much pumpkin I have in my house right now. I have eight pumpkins on my table, and several cans of pumpkin puree. Although I am incapable of cutting pumpkin pie, I do promise this pie is worth trying. 

The flavors of pumpkin and coconut marry nicely. So this cake has a very traditional flavor, the coconut is not over powering.

1 (15 oz) can of pumpkin

1 (12 oz) can of coconut milk

2 eggs 

1/2 cup white sugar

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 teaspoon ground cinnamon (I prefer to use 1/2 teaspoon, because I don't like cinnamon)

1 (9 inch) pie shell

Preheat the oven to 425 degrees F

Combine the eggs, pumpkin, sugar, salt, ginger, cloves,  and cinnamon in a bowl. Stir in the coconut milk (don't add more then 12 oz, otherwise the pie will not set properly)

Pour the mixture into the pie shell.

Bake for 15 minutes. Reduce the temperature to 350, and continue to bake for 40-50 minutes, or until a knife comes out clean. 

Strawberry Cake

You would not believe the number of strawberry cakes I have tried. I have been searching for the perfect strawberry cake for years; something that tasted bright, and juicy. This cake is by far the best strawberry cake I have ever had.

1 1/2 cups strained pureed strawberries
6 eggs
1 tbsp vanilla
1 tbsp lemon juice - if the strawberries are frozen
2 1/4 cups sifted flour
1 3/4 cups white sugar
4 teaspoons baking powder
1 teaspoon salt
3/4 cup dairy-free butter (Smart Balance with Flax works well)
Preheat oven to 350
Puree the strawberries and strain through a sieve (thaw the strawberries first if using frozen). Mix the strawberry puree with the eggs and vanilla.
In a separate bowl sift together the flour, sugar, baking soda, and salt.
Mix together wet and dry ingredients while beating in the butter.
Scoop into cupcake liners, bake at 350 for 12-15 minutes.
For cake: Split batter between two 9-inch cake pans, and bake at 350 for 25 minutes.
Makes 24 cupcakes, or 1 two-layer cake

Sushi Rice

Good sushi rice is all about the finesse. If you follow these steps, your sushi rice will rival any restaurants.

Ingredients
2 cups short grain rice (should yield approximately 5 cups cooked)
1/2 cup rice vinegar
1/4 cup sugar
1 tablespoon Mirin
1/2 tablespoon salt

Wash the rice:
Pour the rice in a bowl. Fill the bowl most of the way full with cold water, agitate the rice with your fingers. Drain the water, and refill bowl. Continue to wash the rice until the water stays clear.
Transfer the rice into the rice maker (or pot), and fill with water.

Rice maker instructions: Fill with water until the water comes 3/4 inch above the surface of the rice. Set the rice maker to white rice, and wait for it to finish cooking.

Instructions for a pot: Fill the pot with water until the water is 1 inch above the surface of the rice. Bring the water to a boil. Once it starts to boil, cover the pot (do not lift the lid again until after the rice has set), and turn the heat to the lowest setting for ten minutes. After 10 minutes, turn off the heat and let the rice sit for 15 minutes. 

When the rice is nearly done, mix the vinegar, sugar, Mirin, and salt in a small saucepan. Heat the mixture over low heat, to dissolve the sugar and let some of the vinegar dissipate.

The next part requires some coordination, and is easier if you can get a second person to fan the rice continuously.
Transfer the cooked rice to a clean baking pan, and spread out the warm rice. Drizzle the vinegar mixture over the rice, while fanning the mixture with a flexible cutting board, or hand fan. Once you have poured half the vinegar onto the rice, gently mix the rice using slicing motions with a spatula, while continuously fanning. Drizzle on the second half of the vinegar mixture, while fanning. Again, mix the rice while fanning. You will know you have mixed and fanned enough when the rice takes on a very shiny texture.

You're sushi rice is now ready for any application you can think of.

German Chocolate Cake

My husband's favorite cake is German Chocolate, which is great for me, as it is incredibly easy to make dairy free. I embrace the coconut flavor, and am able to make the cake without any dairy substitutes.

Cake Recipe

4 ounces baker's chocolate
8 ounces solid coconut oil
1 teaspoon pure vanilla extract
1 1/2  cups granulated sugar
1/2 cup brown sugar
2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs, separated
1 cup canned coconut milk (save the rest of the can for the frosting)
1 tbsp white vinegar


Preheat the oven to 350 degrees F
Melt the chocolate.
Mix together the coconut milk and white vinegar in a cup, let sit for at least 5 minutes.
Cream together the coconut oil, vanilla, sugar and brown sugar. Add one egg yolk at a time, beating well after each addition.
In a separate bowl sift together the cake flour, baking soda, and salt.
Alternate adding the flour mixture and coconut milk mixture to the coconut oil/egg mixture. Only mix until combined.
In a separate clean dry bowl, beat the egg whites until stiff peaks form.
Gently fold the whites into the batter until well incorporated.
Pour into 2 9-inch cake pans and bake for 30 minutes or until toothpick comes out clean
For cupcakes: scoop into 24 cupcake liners, and bake for 17 minutes or until toothpick comes out clean

Frosting recipe

1 cup sugar
1 can coconut milk plus remainder of previous can
5 egg yolks
1/2 cup coconut oil
1 teaspoon vanilla
8 ounces of unsweetened flaked coconut
1 1/2 cup crumbled pecans

In a saucepan, combine the sugar, coconut milk, egg yolks, coconut oil, and vanilla. Stir over medium heat constantly until thickened (about 10 minutes).
Stir in flaked coconut and pecans.
Allow the frosting to cool to room temperature, stir occasionally.

Frost your cake, or cupcakes and enjoy!

German Chocolate Oatmeal

It's my husband's birthday, and his favorite cake is German Chocolate Cake. He really deserved cake for breakfast, but instead I made this more nutritious alternative.

Ingredients:
Oatmeal
German Chocolate
Sweetened Flaked Coconut

Cook the oatmeal, and top with German Chocolate and Coconut

Buckwheat Pancake

Pancake, Singular!
Buckwheat tones down the sweetness of any topping you put on it. My favorite toppings are sliced Asian pear and maple syrup, macerated blueberries, or strawberries and bananas. I prefer to eat this as a dessert, but it makes an easy and impressive breakfast.

3 tablespoons buckwheat
3 tablespoons all purpose flour
2 eggs
1/2 tablespoon sugar
1/2 cup milk alternative (hemp milk goes really well with the buckwheat)
2 tablespoons dairy free butter (I prefer Soy Free Earth Balance for this)

Preheat your oven to 400.
Melt the butter in an oven safe pan over medium heat.
Mix the buckwheat, flour, eggs, sugar, and milk. Pour the batter into the melted butter, and transfer to the oven.
Bake for 15 Minutes.
When the pancake is done, slice, and serve with your favorite topping.