Being Vegan Doesn't Make You All That! (said very tongue in cheek)

There are so many vegan celebrities out there now a days!  I don't mean celebrities that have gone vegan but people that are celebrities (well sort of) because of their veganism. If you are like me you have many vegan cookbook authors, writers and the like as your friends (or at least have liked their page) on facebook or twitter, etc.  You are able to get to know them, to a degree, based on their comments, dialogue, stories and posts.  This is the real world baby and they are real people just like you and me and some of them I would never be friends with in real life! They may be vegan and they may have written a great book or what ever, but man, I do not like them.  Fortunately, there are so many others that I find fabulously funny, intelligent, kind and truly desiring to make a difference in the lives of others.  It's inspiring.  They are the ones I stay connected with, the ones I can't wait to read what they have written.  As for the former...I'll buy their cookbooks but yeah, "see ya" on the whole social networking thing. I don't know what my point is exactly...maybe just that it takes more than just our shared veganism to matter in the scheme of things.  I want people around me (even in the social media realm) that share my views not only on veganism but on other things that are important to me, heart and soul, but equally important, people that I like!

One such person (and there are many) is Christina Pirello.  I do not know her personally but I enjoy reading what she writes (always), I find her to be honest and real.  When I read something that she has written I trust that she has done the research and/or is speaking from her place of truth.  She is someone that I truly admire. Check out some of her books on Amazon.  I can pretty much guarantee you will find something you love!

Who do you admire?  What is important to you?  I would love to know.  Share if you'd like.

Delicious Vegan Yellow/White Cake

** UPDATE**  1/20/2015 -I'm working on a better, more like traditional omni version, yellow cake!  I recently got inspired with a great idea for a more tender crumb version of a vegan yellow cake.  This current cake recipe is still very good but I have noticed some people, for what ever reason, end up with a heavy texture.  So disappointing, especially if making the cake for a special occasion.  I'll post new recipe as soon as I have my results.  Stay tuned. 

After realizing that I didn't have this cake recipe on my blog and that it was only posted on the currently very virus-y vegweb (and other sites that may have copied and pasted it : / ), I've decided that I must remedy this!  Here you go...I hope you enjoy.  : )


 




Favorite Vegan White/Yellow Cake

1 1/2 c flour
1 c sugar
1/2 t baking soda
1/2 t salt
1 c icy cold water
1/2 c oil
2 t vanilla extract (Madagascar vanilla gives a great vanilla taste)
2 T lemon juice (does not create a lemon flavor at all)

This recipe tastes like a typical vanilla cake. It rises extremely well, is light, fluffy, moist and rich at the same time.

Preheat oven to 375f. Grease an 8" or 9" pan.

In a med size bowl sift flour, and baking soda until very light...about 3 times. In a small bowl combine water, oil and vanilla. Add to dry ingredients and stir to combine. Once batter is combined add lemon juice and stir quickly and pour into prepared pan.

 Bake for 25 to 30 minutes or until cake tests done with a toothpick. Cool in pan for 10 minutes and then remove to cool on wire rack.  Frost with your favorite recipe or use my vegan buttercream recipe that follows. It is the recipe I used the frost the cake pictured above. : )

Makes 1 8" or 9" cake.  Double all ingredients except salt for 2 layer cake. 



Buttercream Frosting

1/2 cup non-hydrogenated shortening
1/2 cup Earth Balance margarine
3 1/2 cups powered sugar
*1/4 cups soy creamer (adding only what is needed, 1 T at a time, until desired consistency)
1 t vanilla

Add all ingredients except soy creamer to a large bowl. Starting on slow speed, beat with an electric mixer. Add soy creamer 1 T at a time, increasing speed as frosting ingredients are combined. Beat for at least 10 minutes until light and fluffy. Enough to frost and decorate a  9" cake.

Double recipe for a 2 layer cake.

*I'm sure any non-dairy milk could be used in place of the soy creamer but I love the added richness you get from the creamer.

Welcome Back to Me & Wonderful Kale Salad

Since it has been a while since I've posted anything I thought I would update you on the goings on in the life of a vegan goddess.

I have been super busy!  When I say this I am absolutely serious, no joking or excuse making.  At times I have not known whether I was coming or going ...or standing still waiting for the shoe to drop!  Last week I graduated Yoga Teacher Training...Yes, I'm a yoga teacher!!! In the same week I also graduated from college!  I am now a Certified Holistic Nutritional Consultant!  Wow, two titles in one week!  I am extremely excited about these achievements and the possibilities they create.  I have started a new business page where I offer nutritional consulting on line.  I will also provide yoga classes, workshops and reiki.  The website is still under construction in some areas but it is coming along nicely.  Check it out if you so desire.
Gaia Yoga and Wellness

During this time my husband and I bought a second house.  It was in great need of a TOTAL rehab.  So during all this craziness of learning and studying I have also been making decisions in the rehab process.  Craziness I tell you!

So now I am back.  My life has far less studying in it at the moment so I hope to be able to start posting on a more regular basis again.  For those of you that stuck around and waited, I thank you.

With that said...the first recipe I am posting is a re-post!  Haha.  Although, I must say this kale salad recipe is totally worthy of a re-post!  I woke up craving this salad...for real.  If you make it, let me know what you think. 

Kale, Kale, Beautiful Raw Kale

Kale is super nutritious and this recipe is super delicious. If you've never eaten kale raw give it a try...you won't regret it! If you prepare the tofu and marinade in the morning it will be ready for a quick and easy lunch.

Raw Kale and Tofu Ricotta Salata Salad


1 1/2 to 2lbs lacinato kale or tender regular kale, stems and center ribs removed

1 lb xtra firm tofu (drained, pressed for 15 minutes and cut into 1/2" cubes)

Marinade/Dressing

1/2 cup extra virgin olive oil
3 t red wine vinegar
1 1/2 T fresh lemon juice
2 T finely chopped shallot or red onion
1 small clove garlic minced
2 t sea salt
1 t dried basil
1/2 t oregano
1/2 t black pepper


Whisk all ingredients for marinade together in a small bowl, pour into ziplock bag. Add tofu and marinate for an hour or longer, flipping bag over occasionally to be sure all tofu is covered. Set aside.

Cut kale crosswise into very thin slices. Toss tofu and marinade with kale in a large bowl. Season with additional salt and pepper if desired.