I stopped eating sandwiches when I realized processed soy is not good. While watching one of my favorite cooking shows, Two Fat Ladies, I got the idea to adapt a French vegetable sandwich called a tartine. I make mine with my Dijon Mustard Vinagrette.
I adapted this recipe from one I found in a cook book I bought years ago. I added more sugar and put powdered sugar on the top instead of a glaze. I also substituted all purpose flour for cake flour. The result is a sweeter and fluffier cake. It’s only one layer and is very easy to make.
Years ago, I found a recipe for ginger cookies in a magazine. It was a vegan recipe. My experiment with eating a vegan diet didn’t last very long, so I adapted this recipe. I removed anything genetically modified and highly processed by substituting the soy butter for real butter and the canola oil for coconut oil. I also substituted the white sugar for brown sugar and added nutmeg and cinnamon. The result is a more flavorful cookie that is GMO-free.
I strive to eat a balanced diet, which means at least five servings of fruits and vegetables. A salad with cucumbers and one other vegetable is a great way to help meet those five servings. For this salad dressing recipe, I took a basic vinagrette, added dijon mustard and substituted red wine vinegar for apple cider vinegar. The result is a great tasting and less tart vinagrette that makes you want to chow down on salad.
My Grandma really knew how to make cakes, and her buttercup cake was my favorite. I always requested it with pink frosting for my birthday as a child. I don’t know where Grandma got her recipe from, but I suspect it was from the newspaper when my mother was a child.
I love red velvet cake. I love its light chocolate taste. I found this recipe in my great-aunt’s church’s cookbook. I adapted it to my own tastes and added more chocolate, plus substituted the Crisco for butter. This year, I plan on making it with natural food coloring because artificial coloring is so bad for you. My motto is: keep it natural.