Cranberry and Rosemary Cake (plant-based)

I was in the mood for a more savory cake after eating all the sweets over Thanksgiving this year.  The first thing that came to mind was something I could incorporate leftover cranberries into.  I ended up using what I had in my pantry, and it turned into a cranberry spice cake, which was more sweet than savory, BUT...I AM on a mission to create a savory cake.  More to come... 

Ingredient:
2 cups sugar
1 cup unsweetened applesauce
1 cup pumpkin puree 
1 tsp vanilla extract
1 tsp almond extract
2 cups spelt flour (or flour of your choice)
1 tsp salt
2 tsp baking powder 
2 tsp basking soda
2 tsp cinnamon
1 tsp nutmeg
1 Tbsp rosemary (dried)
1 1/2 tsp grated ginger
1 can whole cranberry sauce

Directions:
1. With a mixer on slow speed, mix sugar, applesauce, pumpkin puree, vanilla extract, and almond
     extract into a large bowl.
2. In another, medium-sized bowl, mix the flour, salt, baking powder, baking soda, cinnamon,
     nutmeg, rosemary, and ginger.
3. Slowly mix in the dry bowl ingredients into the wet bowl ingredients, using a mixture on slow
     speed.
4.  In a small bowl, dump out the cranberry sauce and break up into small chunks with a spoon, then
     fold into the cake batter.
5.  Bake in a bunt pan (sprayed with non-stick spray) at 350 for about 40 minutes.  Check with a
     toothpick after 30 minutes to get a gauge on how much longer to leave it in your oven.
6. Once done, let cool for 15 minutes and add your favorite topping.  I added lingonberry sauce.  

Mushroom Gravy (Dairy-Free)

I learned to make traditional gravy from my grandmother when I was a little girl using sausage grease, milk, and flour.  After becoming plant-based, I wanted to try one of the mushroom gravy recipes I kept seeing.  I have tweaked this one to suit my tastes.  I do not include white wine or nutritional yeast, but that is always an option if you prefer.  This recipe makes 4+ cups, so make sure you have something to store your extra gravy in.

Ingredients:

1/2 cup all-purpose flour

4 cups vegetable broth

1 medium yellow onion (chopped)

4 cloves garlic (minced)

12-16 oz cremini mushrooms (finely chopped)

2 tsp dried sage

salt and pepper to taste

Directions:

1. In a medium bowl, stir flour into 2 cups of the veggie broth with a fork.  Once it's blended and

        smooth, stir in the remaining 2 cups of broth.  Put aside.

2.  In a large saucepan, sautee chopped onion in ~2 tablespoons of water (or oil if you cook with oil)

        for about 5 minutes over medium-high heat.

3.  Mix in the mushrooms, garlic, sage, salt, and pepper and sautee for another 5 minutes, stirring  

        continuously.  *If you think the mixture is beginning to burn, lower the heat just a bit and add

        another 2 tablespoons of water.

4. Slowly stir in the broth/flour mixture. Make sure it's stirred up before you mix it in.  Bring to a boil, then lower heat to medium and cook for 20 minutes, stirring frequently.  *With about 8-10 minutes left, it will begin to thicken up.  At this point, you want to begin stirring more frequently, and you may need to turn the heat down to medium-low if it begins to reduce too quickly and burn.

Pour over your favorite dish or mash and enjoy! :)

Chopped Mushrooms

Cooking the Gravy

Ingredients