4th of July Cake

For the 4th of July this year I Finally Made this cake! I have been wanting to make it for the past 4 years and I finally have a Dairy Free Whipped Cream Recipe fo it! So I was Finally Able to Make it!
First I baked the Apple Sauce Birthday cake.
Recipe here: http://dejavootriedandtrue.blogspot.com/2009/02/apple-sauce-birthday-cake.html
then right before serving it i made my whipped cream.
recipe Here: http://dejavootriedandtrue.blogspot.com/2010/02/vegan-whipped-cream.html

and I sliced my Strawberries for the stripes and used fresh Blueberries for the blue. I also had some extra strawberries sliced on the side because the cake simply did not have enough berries for me!! It was Delicious!

~Cinco De Meyo Salsa~

This Is MY ALL TIME, ABSOLUTE FAVORITE salsa Recipe!! It is THE BEST Salsa EVER!!
Ashley and I took our 2 Recipes and Combined them in our own way and came up with this!!

~INGREDIENTS~
6-8 Ripe Tomatoes ~ Chopped
1 Red Bell Pepper ~Fine Chopped
1 Yellow Bell Pepper ~Finely Chopped
1 Orange Bell Pepper ~Finely Chopped
4 Serrano Chilis ~Diced
1 bunch of Cilantro ~minced
1/2 of a sweet Italian Purple onion ~diced
1 Bunch of Green Onion ~sliced
4 Avacados ~chopped
1-2 lemons or 1 orange ~squeezed
1 can of corn
1 can of black beans ~thoroughly rinsed
1/8 cup Agave Nectar
Salt Pepper and Garlic powder to taste.


First~
Start with a very Large Bowl. Chop all of your tomatoes and Drain the extra juice from the Bowl. Then Add your Peppers, Chilis, Onions, Cilantro, Corn, Beans, Agave and Spices.
Stir~
Last add your Avocado and pour your lemon or orange juice Directly on them before stirring them into the salsa.

Finally Enjoy. With Chips, or Taquitos, or on top of Tamales, fish, chicken, or as is, whatever your little heart Desires!

~Verry Berry Pie~

All berries are equal in this recipe, adapted from The Bunnery Bakery & Restaurant in Jackson Hole, Wyoming.

Ingredients:

• 8 cups (2 pounds) mixed frozen berries(I used a 3 berry blend blueberries, raspberries, and Marion berries)
  
• 1/2 cup Succanat ** this amount wasn't sweet enough for me on it's own, but perfect with Iceream on top**2025 update, even 1 cup coconut sugar is not enough to really enjoy it plain without ice cream.
  
• 1/4 cup cornstarch ** Arrowrot starch
• 1 tablespoon fresh lemon juice
• 1 large egg yolk

Directions:

1. Preheat the oven to 350°. In a large bowl, toss together the frozen berries, sugar, cornstarch and lemon juice.

2. Unroll a pie crust into a 10-inch pie plate. Using your thumbs, gently press the pastry up the sides of the dish so it is even with the top rim.

3. Pour the fruit mixture into the crust, sprinkle with succanat and dot with the butter. Moisten the rim of the pastry with water. Unroll the second pie crust, set it on top of the berry mixture and pinch the crusts together with your fingers to seal. Cut 3 small slits in the center of the crust.

Take the egg yolk and brush onto the pie, and sprinkle with more succant. Set the pie on a baking sheet and bake for 30 minutes..............



........increase the heat to 375° and bake until the crust is nicely browned, about 20 minutes longer.


You can find the Pie Crust Recipe Here: http://dejavootriedandtrue.blogspot.com/2010/12/pie-crust.html

~Vegan Victoria Sponge Cake~

So Again I decided to Play with the Egg Replacer! ;) hehehe!! Did I mention that I'm REALLY Starting to Like this stuff?? This Recipe was actually on the back of the Egg Replacer Box, I just altered it to make it work with my Families Food limitations!


~INGREDIENTS~

2 cups. Whole Wheat Flour
1 cup. Succanat
3 tsp. Baking Powder
1 tsp. Ener-G-Egg Replacer
1/4 cup. Earth Ballance Buttery Spread-softened
1 1/3 cup. Water
optional~ Flavor of your choice. I used 1 TBSP. Vanilla

Pre-Heat Oven to 375 degrees.
Mix the First 4 Ingredients Together. add the Earth-ballance and Mix well. Add teh Flavor and water and Mix 2 minutes. Pour into a Greased 8 inch cake pan.
Bake for 30 minutes or until the middle is firm to touch.

We Topped ours with a Vegan Sugar Free canned Cherry Sauce, that was nice and tart. it blended well with the sweetness of the cake. It would have been extra yummy the with the Vegan whipped cream on top.

~Vegan Whipped Cream~

SO I tried this Recipe tonight AND YUMMO!!!! Simply Sinful, Purely Delectable, Delightfully Delicious, Words just cannot describe How AMAZINGLY WONDERFUL this Recipe is!! I am In PURE HEAVEN!! I will Never Miss Dairy Whipped Cream Again!! Try it You'll LOVE it too!


Yield: 2 cups

2 14-oz cans of coconut milk (*Thai Kitchen® Brand coconut milk, unsweetened)
1/2 cup powdered sugar (I Used A little Agave Nectar to taste)

1) Place coconut milk in refrigerator overnight( preferably in the back where it gets extra cold), right-side up. Do not shake.
2) Place mixing bowl and electric beaters in freezer for at least 30 minutes to chill.
3) Remove coconut milk from the Refrigerator and Open the bottom of can and drain off the liquid part.
4) Spoon out the thick coconut cream into chilled bowl.
5) Whip coconut cream with chilled beaters until fluffy, about 30 seconds. Do not over whip.
6) Gently whip in powdered sugar.
7) Keep refrigerated until ready to use. (Holds in refrigerator for several hours.)

*Thai Kitchen® brand seems to have the most usable amount of solid coconut cream needed for this recipe.

to view Instructional video use this link:
http://www.5min.com/Video/How-to-Make-Vegan-Whipped-Cream-100482972

~Papa's Cookies~

Vegan~ Sugar Free~ Whole Grain~

~Ingredients~
-------------------------------------
1 cup Whole Oat Flour
1 1/2 Cup. Brown Rice lour
1 1/2 Cup Whole Wheat Flour
2 tsp. Baking Soda
2 tsp. Salt
2 Cup Succanat
1 Cup Pure Maple Syrup
2 Cups Softened Earth Ballance (or butter)
2 tsp. Vanilla
4 Eggs (or 4 eggs worth of Egg Replacer)
1 Bag of Grain Sweetened Chocolate Chips.
1 Cup Chopped Walnuts.



Pre-Heat Oven to 375 Degrees.

In a Bowl Combine the first 5 Ingredients. In a Seperate Mixing Bowl, Beat the Succanat, Maple Syrup, Vanilla and the Softened Earth Ballance.

Continue to Beat While Slowly Adding the Eggs(or Replacer) and Flour Mixture.

Stir In the Chocolate Chips and The Nuts.

Drop By Rounded Tablespoons onto an UN-Greased Cookie Sheet.

Bake at 375 for 15-20 minutes.

Makes approx: 48 large cookies


The Egg Replacer is My New Favorite ingredient!! It makes the Cookies Hold their Shape soooo Much Better than Real Eggs!

~YUMMY~ Brussels Sprouts

Dairy Free~ GlutenFree~ Vegan

~Ingredients~

1 lb Brussels Sprouts
1 Shallot or 1/2 Purple onion
3 Cloves Garlic
1/2 C. Olive Oil

Pre-Heat Oven To 400 degrees. Temperature may vary. You want your Sprouts Golden Brown when you are done.

Finely Chop the Shallot and Garlic Cloves. and Mix in a Bowl with the Olive Oil. Let Marinade while you Prepare your Brussels Sprouts


Rinse Your Brussels Sprouts. then Cut off the Bottom of each Sprout and Peel away the Top Layer of Leaves. Then Slice Each one in Half, and Place them Evenly spaced on your Baking Pan.



Take Your Shallot and Garlic Oil and Pour about half of it over the top of your Brussels Sprouts!



Bake for 10 minutes. then Pour the Remainder of your oil mixture onto your Sprouts and bake for another 15 minutes. making total bake time 25 minutes. Take them out of the oven when Golden Brown, and Serve!



I love them because they have a nice little crunchy outside with an amazing caramelized flavor and a softer flavor~full center!

~Tuna Salad~

Since I don't like the flavor of a Tuna Fish Sandwiches much AT ALL. I make mine a little bit different!! I make Tuna "Salad" Sandwiches! Or Tuna Salad on Crackers! That's the Most Preferable for me, cause I don't care for bread much either! LOL!

~INGREDIENTS~

1 can of Tuna. (you can use 2 or 3 or more, but i can only eat 1 can).
1 Dill Pickle Diced. (I only use "Kosher Dill Pickles" the Zesty Dills and others taste funny to me).

2 Spoonfulls oof Deli Sliced Pepper Rings Minced.

1/5 Yellow or Red Bell Pepper Diced

1/2 Tomato Diced
1/2 Avacado chopped

1 TBLSP Mayonaise. (I used Vegginaise)

1 Box of Triscuits. (Optional)

~Mix all Ingredients together and Spread on your chouce of Bread, Rolls, Pita, Tortilla, or Crackers! Whatever Strikes your Fancy!

~Tahitian Chocoalte Ice Cream~

INGREDIENTS

1/2 C. Succanat
1 1/4 C. Rice Milk
1 1/4 C. Coconut Milk
~whisk Together till dissolved.

IN A SEPERATE BOWL
2 TBSP Cocoa Powder
3 TBSP Pure Maple Syrup
1 TBSP Tahitian Vanilla
~ Blend Till Smooth.

~Blend into Milk and Succanat Mix.
~Pour Into Ice Cream Maker.
~Mix according to Directions For Ice Cream Maker. It takes 25 to 40 minutes in mine.
~Pour into freezer Container, and Mix By Hand, your choice of Nuts fruits, chocolate or marshmallows.
~For Rocky Road, I mix in 3/4 C. mini Marshmallows and 1/2 C. Sliced Almonds!
~Place in freezer to finish freezing your Ice Cream!

~Marshmallows~

So For this one I'll list the regular Recipe With My Alterations on the side in Red So you Can choose to Alter it how you need from the original Recipe.

~In your Mixing Bowl
1/2 cup Cold Water
3 Pkg. Plain Gelitan

Let Dissolve together while you prep your candy.

~In a pan Heat
1/2 C. Water - None
1 1/2 C. Sugar- 1 C. Maple Syrup
1 C. Corn Syrup- 1 C. Brown Rice Syrup
1/4 tsp. Salt

Cook on high till mixture reaches 240 degrees or Soft Ball candy Stage.

~Add to the Gelitan in the mixer Bowl.
1 TBSP. Vanilla

~Beat on High 15 minutes- 25 minutes
~Prep Your 9x9 Pan with Cornstarch or Toasted Coconut.
~Pour Your Marshmallow mix on the cornstarch or Coconut and let dry for about a day to reduce stickiness!- I prep Mini Ice cube trays so that I get Mini marshmallows for my Rocky Road Icecream!