Today I was sifting through my food pictures, and discovered these. HaHa! I made this blueberry loaf cake three weeks ago, photographed it, and then totally forgot about the whole thing… What can I say? I’m an Aquarian, disorganization is in my stars :-) The important thing is, when I stumbled across the pictures I was actually able to find where I tucked my recipe and notes! Continue reading →
So there used to be a vegan store (Karmavore), conveniently located just steps from our home. They sold all sorts of hard to find vegan specialty items from food to personal care to clothing. I loved going in there, finding foods I thought could never be made vegan (hello Dandies!) and discovering things I didn’t even know I needed ;-) … Over time, my favourite little store evolved to include an in-house bakery (with their own vegan baker) and a deli counter. And then it evolved again, focusing on food service and dropping the retail side all together :-(
This the only sour cream I use. Not just because it’s cheaper than it’s commercial, dairy-free counterparts, but because (in my opinion) it tastes way better too! Use it as a vegan “egg” in baking, in dips, or to top baked potatoes. Honestly, I have yet to find an application where it can’t be used just like dairy based sour cream would.
Recently, at our local farmer’s market, we noticed that one of the vendors was selling her blueberries in 10lbs cases for $20 each… I don’t know about you, but it seemed like a steal to us, so we bought some… Ok. Actually, we bought 2 cases… Now, incase you were curious, once they’re no longer in the box, 20lbs of blueberries is A LOT of blueberries… How did we use up those berries, you ask?
Applesauce cakes have been around for a long time. During WWI and WWII they were popular because they used less butter, sugar, and eggs than a typical cake. When WWII ended, women shifted away from the economical cakes of their mothers and began baking more indulgently. Personally, I think it’s time to embrace our grandmothers recipes again.