Monday, March 3, 2008
March Food Blogalong-Soup-Cake-Coleslaw by Mom and Liv
One Pan Cake as you see Liv stirring is made with
2 1/2 c flour (we used whole wheat)
1/2 cup cocoa
2 tsp baking soda
1/2 tsp salt
2/3 cup veggie oil (we used safflower expeller pressed)
2 Tbsp cider vinegar
1 Tbsp Vanilla
2 Cups cold coffee (we did half coffee and half herbal infusion as we did not have enough coffee-but you can use just water)
1/3 cup sugar
1/2 tsp cinnamon
Stir together flour, 1 1/2 cups sugar, cocoa, soda and salt in an ungreased 12 X 8 inch baking pan.
Make 3 wells in the mixture;pour oil in one, vinegar in one, and vanilla in one.
Pour in coffee or water or wahtever liquid you decided on adn stir with a fork until well mixed. Spread into an even layer.
Combine 1/3 cup sugar and cinnamon. Sprinkle half over batter.
Bake at 350 for 35-40 minutes.
Sprinkle remaining cinnamon sugar over hot cake. Cool 15-20 minutes before cutting. Makes 6-8 servings.
I also added ricotta cheese that we needed to use up.
The flavor of the cake was not too sweet (which we like) so for those that like sweet, a nice cream cheese of vanilla frosting would work well here too. Or adding nuts would be good too.
6 cups chopped cabbage
2 cups sliced red or green peppers (or both) (we did not have)
1 1/2 cups sliced celery
1 cup chopped onion (I only did half-Ray is not into raw onions)
3/4 cup shredded carrot (we did not have)
1/2 cup veggie oil (we used expeller pressed safflower)
1 1/2 tsp celery salt (we did not have so we used regular)
1 tsp cracked pepper
1/2 tsp celery seed (again no have)
2 tbsp sugar (we used agave nectar)
3 Tbsp cider vinegar
1 Tbsp dry mustard (oops -no havee either)
Toss veggies togheter in a large mixing bowl. Combine remaining ingredients;pour over vegetables. Toss to mix. Refrigerate several hours or overnight to blend flavors.
The soup as the video states and then added spices later -basil and oregano and a can of organic diced tomato and vinegar, but with vinegar and no tomato it wasn;t as good.