The Rabbit Hole Cafe and Food For Thought

Serving up delicious vegan meals and great company each Friday afternoon.

Recipes Oct 22 October 22, 2010

Filed under: Uncategorized — rabbitholecafe @ 9:42 pm

Potato Pea Curry
Two 5lb bags of potatoes
1 large bag of frozen peas
4 large onions
7 tomatoes

Quinoa salad
10 bell peppers (any colors will do),
1 large can black beans
1 bag frozen corn
fresh cilantro, chopped
fresh green onions, chopped
salt, pepper, chili powder, cumin
apple cider vinegar

Vanilla Cake with Raspberry jam frosting and coconut
1 1/3 cup sugar
1/2 cup vegan margarine
3 cups flour
1 T. baking powder
3/4 t. salt
2 cups soy milk, rice milk, or other non-dairy milk of choice
1 T. vanilla
1 t. almond extract

Frosting (experiment! Mix ingredients until you get a consistency and taste that you like)
margarine, powdered sugar, Soy milk, Raspberry jam



Lightly oil a 9×13-inch pan and set aside. Using an electric mixer or in a large bowl with a hand held mixer, place the sugar and Spectrum Spread, and cream together until light and fluffy. In another bowl, sift together the flour, baking powder and salt. Add dry ingredients into the creamed mixture, alternating with the soy milk, and continuing to beat the mixture well between each addition. Add the vanilla and almond extract and beat the mixture an additional 2 minutes at medium speed. Pour the batter into the prepared pan. Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean.

Once cooled, spread layer of jam on surface of cake, and then spread layer of frosting. Top with Shredded coconut.


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