Vegan Apple Cake Recipe

I took a friends Apple Cake recipe and made it vegan. It came out EXCELLENT!

One Bowl Apple Cake - This cake is so moist and rich and just perfect for this time of year. (and easy to make!)Ingredients:

2 Flax Eggs (1TB of ground flaxseed and 3 TB of water = 1 Flax egg. Double this recipe for 2)

1 3/4 cups sugar I used cane juice crystals

2 heaping teaspoons cinnamon

1/2 C. of Apple Sauce in place of oil

6 medium Gala or Fuji or Honey Crisp apples

2 cups Whole Wheat Pastry flour

2 teaspoons baking powder

Directions:Preheat oven to 350°. In a large bowl, mix the Flax eggs, sugar, cinnamon and apple sauce. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking powder and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.By getting rid of eggs and oil we're virtually losing the fat. The flavor and moistness are in there. Trust me...It's EXCELLENT! There's still sugar. I'm working on a healthier replacement but the alternatives haven't worked in place of cane juice crystals. 

Winter Salad Recipe

My interpretation of Strong Heart Cafe's Winter Salad. I didn't have roasted beets and used roasted winter squash in place of sweet potatoes.

Ingredients:
1 large bunch of curly kale, tough center stems discarded, leaves shredded
1 tart apple, such as Granny Smith, peeled, cored and chopped
roasted winter squash or sweet potato cubed
2 tablespoons toasted pumpkin seeds or walnuts

For dressing:
3 tablespoons fresh lemon juice
3 tablespoons white wine vinegar
2 tablespoons Dijon mustard
2 tablespoons of Agave Nectar (more if you need it)
1 tablespoon minced shallot
1 garlic clove, finely grated
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste

Instructions:
1. Combine lemon juice, vinegar, Dijon mustard, agave nectar, shallot, garlic, salt and a pinch of pepper in a small bowl. Set aside to let flavors combine. Check the dressing to be sure it's good to taste.
2. Mix shredded kale, apple and sweet potato or squash cubes and toss with dressing to coat. (You may not need all the dressing. but be sure to massage the dressing REALLY good into the leaves) Garnish with pumpkin seeds or chopped walnuts.

Nutritional note: I did not use oil in the recipe on purpose. It cuts your fat intake completely. You can add it back in, but why mess with a good thing. The point is to cut out the fat for health. Your heart is more important than adding unneeded fat in your dressing. 

Happy Eating. This salad turned out AMAZING!