Replies to This Discussion

Permalink Reply by Saffron Ⓥ Clark on July 4, 2012 at 10:52pm

I am about to try to prefect my vegan lemon and sour cream cake with lemon cream cheese icing and I'll share it here when I do.

Permalink Reply by Sonya Watts on July 5, 2012 at 2:48am

Can't wait to hear how it goes, I've always shy'ed away from the cheesy type cakes for fear of stuffing them up :/

Permalink Reply by spencer marie on July 5, 2012 at 1:13pm

YUM! sounds great!

Permalink Reply by Saffron Ⓥ Clark on July 5, 2012 at 1:24pm

This was my favourite cake back in my vegetarian days and I sooooo want to get it right. A couple of days ago I made lemon cupcakes with lemon buttercream which were deliciously yum! I didn't have any vegan sour cream or cream cheese in the house otherwise I would have attempted it. But it's my birthday next week and by gum I will have my lemon and sour cream cake AND eat it too! hehehe

Permalink Reply by Saffron Ⓥ Clark on July 5, 2012 at 1:21pm

* perfect not prefect! *rolls eyes*

Permalink Reply by Tin Pan Dame on July 5, 2012 at 3:21pm

Looking forward to it, sounds tasty!

Permalink Reply by Serephire on March 16, 2013 at 7:49pm

This vintage Lebanese salad is a family favorite for generations. I’m sure there are variations, this is how we enjoy fattoush in our homes. It’s recipe that’s often asked for so I thought it may be a nice contribution. I has a lovely fresh flavor. I often serve it as a starter salad or as a side dish along with baked fish or falafel. It makes a flavorful snack too!

Fattoush
Serves 4

2 cucumbers, peeled and sliced
2 shallots, chopped
1 petite red bell pepper, thinly sliced
½ a head of lettuce, washed and shredded
½ cup of fresh parsley, chopped
½ cup of fresh mint, chopped
Juice of a ripe lemon, seeds strained
½ cup of cold press extra virgin olive oil
2 cloves of garlic, peeled and crushed
Sea salt or finishing salt
Freshly ground black pepper
1 wheat pita, toasted

Garnish
-Sliced cucumber to line serving platter or bowl
-Chopped chives or green onion, optional

Toss cucumbers, lettuce, red bell pepper, mint and parsley until well mixed. Add olive oil, lemon juice, salt and pepper to a tightly sealed container and shake it like ya mean it! Pour dressing over herbs and vegetables, tossing gently to mix. Layer cucumbers along the edge of your serving dish to create an attractive border and pour salad in the center. Break toasted pita over the salad and top with chopped chives. Serve family style!

You can also plate the salad. Cut the cucumber coins in to half moons and overlap in a small crescent. Top with salad, add pita chips, and chive garnish.

Permalink Reply by Ellie Mae Berry on April 3, 2013 at 4:56pm

Avocato Pita Pizza w/ Cilantro Sauce

I made this a few months ago, my fiance hasn't stopped asking for it since!

ingredients:

To make the Cilantro Sauce:

• 1 cup chopped fresh cilantro
• 1 large garlic clove, minced
• 1 tablespoon chopped green onion
• 1 tablespoon minced and seeded jalapeño pepper
• 1 tablespoon fresh lime juice
• 1/4 cup extra-virgin olive oil
• Salt and pepper, to taste

For the pizza:

• 2 pieces whole wheat pita bread
• 1/2 cup shredded mozzarella cheese (can be replaced with vegan cheese!)
• 1 large avocado, peeled, pitted, and sliced

directions:

1. Preheat the oven to 400 degrees F.

2. To make the cilantro sauce: In the bowl of a food processor or a blender, combine cilantro, garlic, jalapeño, green onion, and lime juice. Pulse until combined and roughly chopped. With the motor running, slowly pour in the olive oil. Blend until smooth. Season with salt and pepper.

3. Divide the sauce and spread evenly on pita bread pieces. Top with shredded mozzarella cheese. Place pita pizzas on a large baking sheet and bake for 8-10 minutes, or until cheese is melted. Remove from the oven. Top pizzas with avocado slices. Sprinkle with salt. Cut into pieces and serve warm.

This is really good for lunch or dinner! Serves 2, but you can easily double the ingredients for more!