Balsamic Vinaigrette and Braiding Sweetgrass

Hello, and welcome back to my blog.

I'm currently at my desert home in Nevada enjoying the warm spring weather, and a daily salad topped with my favorite homemade Balsamic Vinaigrette. To make, just whisk all the ingredients in a jar, drizzle over your favorite salad, and enjoy.

Balsamic Vinaigrette

1/2 cup balsamic vinegar 

1/3 cup extra-virgin olive oil

1/4 cup granulated sugar

1 tsp dried basil

1 tsp lemon juice

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp onion powder

1/4 tsp stone-ground mustard

***

It's been almost three years since I lost my dear husband, who I still miss very much. But I've been trying to embrace this new chapter of my life, which still seems so foreign to me, and find peace and beauty in every day. Reading a good book in the warm sunshine under a bright blue sky is a favorite pastime.

 Right now I'm reading "Braiding Sweetgrass" by Robin Wall Kimmerer, a gift from my youngest son and daughter-in-law. Braiding Sweetgrass is a beautiful book about the science of plants, and the history and stories of Native Americans and their reverence of the earth. I'm enjoying this book very much.

Until next time, I hope you have a warm and sunny spring,

Kim

***

"Even a wounded world is feeding us.

Even a wounded world holds us,

giving us moments of wonder and joy.

I choose joy over despair. Not because

I have my head in the sand, but because

joy is what the earth gives me daily

and I must return the gift."

- Robin Wall Kimmerer

Vegan Chocolate Birthday Cake

Hello, and welcome back to my blog.

Today I'm blogging from Juneau, Alaska where it's cold and clear, and beautiful. Look at the wind whipping the snow off the mountaintops... brrr!

I've been trying to eat a healthy WFPB vegan diet for several years now, but when an occasion calls for something sweet and special, I have a few go-to vegan recipes that are delicious and a treat.

One of those recipes is a vegan chocolate cake that I like to make for birthday parties. It's so good and chocolatty-rich, that you really can't tell that it's plant-based. There are several steps to making this cake, and it can be made in one day, but I find it simpler to make over two days. I bake the cake one day, then I make the chocolate filling and frosting the next day, or the day of the party.

This year, I made it for my middle son and his little family, who had never had it before. They enjoyed it so much!

My sweet little 2-year old granddaughter loved singing happy birthday to her Dada, and helping him blow out the candles.

Until next time, have a sweet and beautiful winter,

Kim

Vegan Chocolate Birthday Cake

Cake Ingredients:

2 cups All-purpose flour

1/2 cup Cocoa powder

2 tsp. Baking powder

1 tsp. Baking soda

1 tsp. Salt

1/4 cup Vegan butter (I used Miyoko's)

1 1/4 Granulated Sugar

1 tsp. Vanilla

2 Tbsp. Brewed coffee

1 1/2 cups Plant milk (I used Almond)

1 1/2 tsp. Apple cider vinegar

Chocolate Filling Ingredients:

1 cup Coconut milk - full fat

3 Tbsp. Maple syrup

2 oz. Dark Chocolate

Chocolate Topping Ingredients:

9oz. Tub Vegan Coconut Whipped Topping (I used So Delicious)

1/3 cup Cocoa powder

Instructions:

1. Preheat oven to 350 degrees.
2. In a medium mixing bowl, mix together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together vegan butter and sugar until fluffy. Add vanilla and coffee and beat together. Set aside.
4. In a separate small bowl, combine the plant milk and apple cider vinegar. Stir, and let sit for a minute until it slightly thickens.
5. Then begin adding the dry and liquid ingredients into the butter ingredients, alternating between the two until all the ingredients are combined.
6. Pour into a prepared 9x13 inch baking dish. Bake at 350 degrees for 25-35 minutes.
7. While the cake is baking, make the chocolate filling. In a small sauce pan, heat the coconut milk on medium-high heat until it comes to a boil. Add the maple syrup and mix together. Reduce heat to low, and simmer for 20 minutes until mixture reduces by almost half. Stir in dark chocolate, and mix until melted. Simmer for a minute or two until mixture thickens a little. Remove from heat, and set aside.

Assembling the Cake

1. Once cake is baked, let cool for 20-30 minutes. Then poke holes in the cake with the handle of a wooden spoon.
2. Pour the chocolate filling mixture over the whole cake filling all the holes. Let cool for at least 2 hours.
3. Once the cake is completely cool, in a mixing bowl, mix the vegan whipped topping and cocoa powder until blended. Spread topping over cake evenly.
4. Sprinkle with chopped dark chocolate (optional).
5. Refrigerate until serving.

Recipe adapted from rabbitandwolves.com