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Ingredients
Cake
3 eggs
3/4 cup Safeway SELECT Verdi Extra-light Olive Oil
(Can you tell this was first published in a Safeway magazine?)
3/4 cup whole, low-fat or non-fat buttermilk
2 cups sugar
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 can crushed pineapple, drained
2 cups grated carrots
1 cup (4oz) coarsely chopped walnuts
3/4 cup shredded coconut
Buttermilk Glaze
1 cup sugar
1/2 teaspoon baking soda
1/2 cup whole, low-fat or nonfat buttermilk
1/4 pound (1 stick) butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Cream Cheese Frosting
1/4 pound (1 stick) butter or margarine, at room temperature
1 package (8oz) cream cheese, a room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon milk
Instructions
To make cake: In a mixing bowl with electric mixer, beat eggs, oil, buttermilk, sugar, and vanilla until blended. Add flour, baking soda, cinnamon, and salt; mix until incorporated. Blend in pineapple, carrots, walnuts, and coconut. Pour into 1 greased 9 by 13-inch baking pan or 2 greased 9-inch layer cake pans. In a 350 oven, bake for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean.
While cake bakes, make glaze: In a medium size saucepan, bring sugar, baking soda, buttermilk, butter, and corn syrup to a boil. Simmer 5 minutes. Remove from heat and stir in vanilla. Remove cake from oven and slowly pour glaze over hot cake. Cool cake in pan until glaze is absorbed, about 15 minutes. If desired, remove from pan.
To make frosting: In a small bowl with an electric mixer, mix butter or margarine and cream cheese until fluffy. Add vanilla, powdered sugar, and mild. Mix until smooth.
Frost cake and refrigerate at lease an hour until frosting is set. The cake may be refrigerated for several days.
Notes
The recipe for this ultra-moist, rich cake was originally published in my first cookbook, Cookery for Entertaining. It has become so popular, many people consider it a classic.
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This guilt free brownie recipe has become a staple for me. After a lifetime of letting my health get out of control, I’ve been working hard to try and convert to a completely whole food, plant based diet. People seem to think that I’ve had such a healthy diet, but the fact is, I’ve been a junk food vegetarian for most of my life. Not eating meat doesn’t make you healthy if what you eat instead is a bunch of processed fake meats, simple carbs, sugars, fats and alcohol! My gut ended up out of whack, i had high blood pressure, a fat liver. Top top it off, I was unhappy with how I looked. After watching Fat Sick and Nearly Dead, as well as What The Health, I decided to get my life in order. I did a full 30 day juice cleanse to get me kick started and then switched over to a whole food, plant based diet as the one Dr. McDougall recommends. The one thing I was truly missing was dessert. Cake, cookies, brownies, etc. One day I was scrolling through TikTok and came across a video from Vincent Esposito. Vincent is a Chiropractor in New York who takes a holistic approach to helping his patients. One message that he tries to spread is that of a healthy, plant based diet. With his 30 second TikTok videos, he teaches watchers, fast, simple, tasty recipes that will help them meet their health and wellness goals. Be sure to check out his video for this recipe. The recipe I’m posting below is slightly modified since i have a bit of a sweet tooth. Whether you go with his original recipe, my modified version, or modify it to your own taste, you will be thrilled with this guilt free dessert.
3-4 sweet potatoes (I use 3 + the bananas. Use 4 if you're not using bananas or if they are very small) Roast the sweet potatoes in a 400 degree oven for 50-60 minutes or until tender When the sweet potatoes are done basking, remove the skin (should come off easily) Place in a bowl and mash well. To the mashed sweet potatoes, add all other ingredients and mix well. Place batter into a parchment lined loaf pan. Bake at 350F for 40-45 minutes (I usually bake it for closer to an hour, but Vincent's original recipe calls for less time. Al ovens are different, so you have to play this by ear to a degree, I use the "toothpick method", but you're never going to have a toothpick come out of this completely clean. It's a bit fudgie.) Oat Flower - You can buy this pre-made or just put stanard oatmeal into a blender or food processor and grind it to a powder.
Ingredients
2-3 very ripe bananas (speckled or almost all black)
1.5 cup oat flour
1.5 cup Cacao Powder
1tbsp nut butter (cashew, but substitutions are fine!)
1/2 cup cacoa nibs
1 cup oat milk
1 tbsp Maple Syrup
1 tsp Cinnamon
cashew and pumpkin seeds (or whatever nuts you have around)
3-4 dates, chopped small (optional)Instructions
Notes
Suggestions: Get creative! Add dried fruits, other nuts, Vincent suggested topping it with tahini before baking it. Go wild!
Too much batter? Make cupcakes for when you're on the go. I was having them for breakfast at work at one point!
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Joe’s mom makes some INCREDIBLE fudge. She was kind enough to give me her recipe! Here it is!
Ingredients
1 Jar Marshmallow Cream (5oz-10oz)
1-1/2 Cups Sugar
2/3 Cup Evaporated Milk
1/4 cup Butter
1/4 tsp salt
1 x 12oz Nestle Semi Sweet morsels
1/2 Cup nuts (optional)
1tsp Vanilla Extract
Instructions
In a medium saucepan, combine marshmallow cream, sugar, evaporated milk, butter or margarine and salt. Bring to a full boil, stirring constantly over moderate heat. Boil 5 minutes, stirring constantly. Remove from heat, add morsels, stir until melted and mixture is smooth. Stir in nuts and vanilla. Pour in aluminum foil lined 8” square pan. Cill. Makes about 2-1/4 lbs.
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Ingredients
1 - 3/4 cups all-purpose flour
2 Tsp Baking Powder
3 Large Eggs
3/4 cup granulated Sugar
1/2 cup Unsalted Butter, Melted
1 TBSP Vanilla, Anise, Almond or Lemon Extract
Instructions
Preheat Pizzelle Press Place flour and baking powder in small bowl and stir to combine. Place eggs and sugar in a medium bowl. Mix on medium speed for 1 minute, until thickened. On low speed add the melted butter and vanilla in a steady stream and mix until combined (about 15 seconds) Add the flour mixture and mix until just combined. (about 10-15 seconds - do not overmix)
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O.M.G. This recipe is an AMAZING dessert! I make this almost every time I make my vegan mac and cheese. I figure wheil I have the blender and cashews out, I might as well. This recipe was given to me by my friend Olivia’s friend when she gave me the mac and cheese recipe. This Vanilla Maple Cashew Cream Sauce is great on strawberries, but also works well on most other fruits. Stick it in the friedge and have a spoonfull here and there…it kind of tastes like cookie dough!
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