Orange Almond Cake (Vegan, Gluten Free)

This is the most amazing and simple fool- proof cake that never fails. You can use lemons instead, but make sure it has the same weight as the oranges. A little note about this cake, you have to like the flavor of marmalade, since this has a tinge of bitterness to it because it's made with the pith and rind. That is why I added as an option bittersweet chocolate chips to add in the batter for more sweetness, if you prefer, however I like it the way that it is. If trying this out, please leave your comments. Especially delightful when served with vanilla ice cream, yoghurt or crème fraiche.

ingredients

3 large oranges

2 cups brown sugar

½ cup soymilk

2 cups almond meal

3 teaspoons baking powder

1 teaspoon cinnamon

½ teaspoon nutmeg

1/2 cup bittersweet chocolate chips (optional)

Serves 10


Directions

1 Bring a pot of water to boil, add the oranges, cover and simmer for 1 hour.

2 Strain off the water, and let the oranges cool.

3 In the meantime, food process the sugar and soymilk until dissolved and pour into large bowl.

4 When oranges are cool. Cut in half and de-seed them and put the oranges with peel and pith into the food processor until reasonably smooth.

5 Pour the pulp into the sugar and soymilk mixture. Then add the almond meal, baking powder and chocolate chips (optional) gently mix together.

6 Spray cooking spray into 9X11 baking dish. Bake at 375F for 1 hour.

7 Leave the cake to stand for 10 minutes, then turn it out on a cooling rack and allow cooling for an hour.

Grilled Zucchinni with Basil Vinaigrette (Vegan, Gluten Free)

Zucchini is prevalent in the United Sates during the summer months and comes in abundance when it comes. The zucchini has a delicate flavor and requires little more than quick cooking with olive oil, with or without fresh herbs. This is a super easy recipe, and so tasty as side dish to any Mediterranean dish.

INGREDIENTS

4 medium sized zucchini, sliced

Dressing

2 tablespoons olive oil
½ cup fresh basil, stems removed
3 tablespoon balsamic vinegar
1 clove garlic

Serves 4-6

1. Spray cooking spray on a large frying pan under high flame, and place as much zucchini as possible on the frying pan, laying flat.
2. After approximately 5 minutes turn the zucchini over. The zucchini should be browned a bit. Let cook another 5 minutes.
3. Place cooked zucchini into a mixing bowl.
4. Keep on repeating steps 1 and 2 until all zucchini is cooked.
5. In the meantime, pour all dressing ingredients into food processor and pulse till fine.
6. Once all zucchini is cooked, pour dressing over the zucchini and mix well. Let stand for at least a half an hour to absorb the dressing. Can be served at room temperature.

Mock Chicken Curry

Tonight I have many friends coming over for dinner... some are vegetarian, while others are not, so I made a dish that would be a fair compromise for the carnivores at the dinner table; Mock Chicken Curry. I have made this dish several times in the past with great success, not only because it's delicious, but because it tastes like the "real" thing for those eaters that are not vegetarian.

Chicken curry is a common dish in India as well as neighboring countries, the United Kingdom and Caribbean. It originated in India and was introduce to the rest of the world throughout history.

Serves 6

INGREDIENTS

2 (10-ounce) packages of vegetarian chicken nuggets*
1 tablespoon vegetable oil
2 teaspoons mustard seeds
1 teaspoon turmeric powder
1 heaping teaspoon curry powder
2 tablespoons grated ginger
1 small chili (seeds removed)
3 onions, diced
½ teaspoon chili powder
4 cloves crushed garlic
3 tomatoes, diced
2 tablespoon mango chutney (or any of your choice)

Directions

1. Heat oil in a medium sized skillet over a medium high flame, add mustard seed, turmeric, curry powder, ginger, chili and chili powder. Stir for 2 minutes.
2. Then add onions and garlic, stirring to make sure onions don’t brown. Remove from heat after 4 minutes and remove into a bowl to set aside.
3. In the same skillet, add mock chicken and let brown on both sides. Then add tomatoes on top of chicken. Stir a bit, then add the remaining ingredients from the bowl.
4. Let it simmer, covered for 45 minutes. 30 minutes into simmer, add mango chutney.

* For this recipe I used the brand “May Wah” or go to any good Asian supermarket and you will find it in the frozen section of mock meats.