Raspberry Almond Carob Cake

Maybe it's the hot carob milk that I drank as a kid whenever I came in from playing in the snow, but cold weather still makes my thoughts turn to carob. I know that lots of people aren't fans of carob like I am, but I think that often this is due to a big mistake - thinking of carob as a (lousy) substitute for chocolate. I'm definitely a chocolate lover, but I think that carob has a warm, earthy, mildly sweet flavor that's delicious in its own right. If you want to give carob a try, I recommend this cake (which, incidentally, is vegan): 2 1/2 C flour 1 C carob powder 1 1/2 C sugar 2 t baking soda 1 t salt 2 C water 3/4 C oil 2 t vinegar 1 t vanilla 1 t almond extract (optional) Oil a 9" x 13" cake pan (or two rounds), and dust lightly with carob powder or flour. Blend the sugar and liquids. Sift and combine the remaining dry ingredients. Mix the liquid and dry ingredients well. Pour into the pan and bake at 350 degrees for 40 minutes (start with 30 minutes, for rounds), or until a fork inserted in the center comes out clean. Top with warm raspberry preserves thinned with a little water, and add whipped cream or nondairy whipped topping if you like. Creative Commons image, some rights reserved, by Dulcedo Blog on Flickr.

Vegetarians, Vegans and Thanksgiving

When faced for the first time with the prospect of preparing Thanksgiving dinner as a vegan or vegetarian (or for vegan or vegetarian guests), many people feel slightly overwhelmed. After all, preparing a regular Thanksgiving dinner is daunting enough - or so conventional wisdom would have you believe. When you think about it a bit more, however, this problem is almost as odd as the common question, "What do vegetarians eat, anyway?" Considering that Thanksgiving is a holiday celebrating the (vegetarian) harvest, the question of which Thanksgiving foods are inappropriate is actually much easier to consider. The answer, of course, is Turkey, and anything with Turkey in it. While most vegetarians or vegans would be very happy with a traditional selection of vegetable "side" dishes, there are some entree options you should consider. The ubiquitous Tofurkey may sound a little funny, but it's actually quite delicious if you or your guests enjoy meat substitutes. If you're looking for a slightly more elegant solution, this pumpkin stuffed with wild rice sounds unique, seasonal and appetizing. When it comes to side dishes, most standards can be suitable for both vegans and vegetarians, provided that they are not prepared with turkey broth or baked in the turkey (or, in the case of vegans, prepared with milk, cream, butter, cheese, eggs, or honey). When you shop for your dinner, make sure to pick up some soy milk and creamer (or oat milk if you are concerned about soy), vegetable broth or vegetarian "chicken" broth, and non-hydrogenated soy margarine such as Earth Balance. You can easily substitute these ingredients into most recipes with little change in flavor. On the other hand, if you prefer to stick with whole ingredients, just use a good olive oil instead of butter to dip bread, enrich mashed potatoes, and top vegetable dishes. When it comes to dessert, most choices are suitable for vegetarians. For vegans, consider an apple pie prepared with oil or soy margarine instead of butter, or try a tofu pumpkin pie if you're feeling adventurous. Of course, vegetarians and vegans all have their own standards and preferences, so for the last word in meal planning, check with your own family and guests. (Creative Commons photo by Alice Popkorn)