Tag Archives: lemon

No-fat Vegan Lemon & Cream Cake

No-fat Vegan Lemon & Cream Cake

Here is a light little cake that you can whip up very quickly with Bob’s Red Mill Vanilla Cake Mix and a few other ingredients.  This recipe calls for a simple lemon syrup to be poured over the warm cake, so if you make cupcakes, you will need non-stick cupcake baking pans.  Don’t use papers, the syrup will saturate them, making more mess than you will want to deal with.

No-Fat Vegan Lemon & Cream Cake

Cake

1 pkg. Bob’s Red Mill Vanilla Cake Mix
3 TBSP Flax Meal
Juice and zest of one lemon
1 C water
1 3.9 oz. container of Mott’s peach/apple medley (or 1/2 cup applesauce)

Syrup

1/2 C sugar
1/2 C lemon juice (juice of one lemon)

Stir ingredients in a large bowl with a mixing spoon until completely mixed.  Pour into a non-stick 8 x 10 inch pan or cupcake pan.  Bake at 325 degrees for 25-30 minutes (or 20 minutes for cupcakes) or until the cake springs back when pressed lightly in the center. Meanwhile, while your cake is baking, make your syrup.  Cook the juice and sugar on medium high in a saucepan until the sugar dissolves.  Remove from heat and let cool until the cake is ready.  Cool your baked cake 5 minutes, then fork lightly all over and pour lemon syrup evenly across the cake.  Allow the cake to cool completely.   You may glaze this with either a Lemon or Vanilla Glaze.

Lemon Glaze

Stir together 1 cup powdered sugar and 2-3 TBSP of lemon juice until smooth.

Vanilla Glaze

Stir together until smooth 1 cup powdered sugar, 1 tsp. vanilla extract, a pinch of salt and 2-3 TBSP of vanilla soymilk or non-dairy milk of your choice.

Linguine With Braised Fennel and Marsala

Linguine with Braised Fennel and Marsala

Pasta is one of my favorite easy dishes to prepare without fat.  Any super nice looking produce from your local market or weekly farmers market can provide the inspiration for a new flavor or texture combination.  I always feel compelled to just buy the thing that looks most interesting or particularly delicious that day, no matter what I had on the shopping list.

Today, that “thing” was a fennel bulb with its greens attached. It waved at me, and now its greens are building my homemade vegetable broth for the coming week, and it’s bulb is sliced and caramelized in Marsala with garlic, fennel seed, and lemon zest. I am kicked back in my garden with a little shot of limoncello and it isn’t much of a stretch to believe I’m actually in Sicily.

Linguine with Braised Fennel and Marsala

2 14 oz. cans chopped or crushed tomatoes
3 cloves garlic, minced
1 Tbsp. whole fennel seed
pinch dried red pepper flakes
1 whole fennel bulb, halved and sliced
1 Tbsp. capers, coarsely chopped
1/2 C Marsala
1 Tbsp agave or honey
1 tsp. salt
dash fresh ground pepper
zest of one lemon
chopped Italian parsley for garnish
3/4 lb. whole wheat linguine

Instructions

In your favorite sauce pot, bring first 10 ingredients up to a quick boil, lower the heat and cover, simmering for at least 45 minutes.  Cook 3/4 lb. whole wheat linguine in salted water until tender.  Drain, reserving 1 C of pasta water. Toss linguine with braised fennel.  Add reserved pasta water and toss on low heat for 5 minutes.  Garnish with lemon zest and parsley.