Last week, some weird things ended up in my kitchen.
Here is the story of the almost best vegan baked good I’ve ever made.
I was putting the ingredients together for this cake (adapted by the Recipe Hall of Fame Dessert Cookbook) and saw that I had the vegan substitutes in my fridge. I pulled out my almond milk and vegan butter sticks and went to work. This was going to be amazing.
It wasn’t until right as I was flipping the cake over that I realized the cake was not at all vegan, it had two eggs! Oops. So here is the recipe for another almost-vegan baked good.
Blueberry Pineapple Upside-Down Cake
1 8 oz. can chopped pineapple
1/2 cup blueberries
1/3 cup butter (or Smart Balance sticks)
1/2 cup chopped nuts (I only had unsalted peanuts, so that’s what I used)
3/4 cup light brown sugar
1/2 cup butter, softened
3/4 cup sugar
1 1/2 cup flour
1/2 cup almond milk
1 teaspoon vanilla
1 teaspoon baking soda
1. Melt 1/3 cup butter in an iron skillet.
2. Sprinkle the brown sugar and the nuts over the butter.
3. Lay pineapple chunks and blueberries over the sugar mixture.
4. Cream 1/2 cup butter and sugar together.
5. Add eggs one at a time and beat well after each addition.
6. Add the flour and milk, a little at a time.
7. Add vanilla and baking powder.
8. Pour the batter into the skillet and bake at 350 for 30 minutes.
9. Let cake stand for 10 minutes and flip on to serving platter.
The cake was amazing. It doesn’t surprise me with the amount of butter and sugar in it, but we can all splurge sometimes. Maybe next time I’ll try with an egg replacement to make it 100% vegan.
- Offering vegetarian options brings a healthy element to your menu. Marketing gold right there. Healthy living is huge right now.
- Some people want to experiment with vegetarian dishes and aren’t really able to in their own kitchens. They might look to you to offer them something new that they might not buy for their own kitchen.
- Substitutions are just as important. List veg-friendly substitutions for sandwiches, pasta dishes, etc.
- People might be to cook tofu or other meat substitutes at home, but will give it a shot in a restaurant. It’s fairly inexpensive and super easy to offer as another protein source in your menu.
- It’s all about the sides. Often times at restaurants if there aren’t a lot of vegetarian meals, I’ll just order a handful of sides. When I do this I’m looking for more than just mashed potatoes, french fries and macaroni and cheese. Keep fresh, seasonal veggies on hand or other healthy sides like sweet potatoes, brown rice or whole wheat pasta. I think vegetarians can get really creative and make an awesome meal out of side dishes.
I have a weakness for chocolate chip cookies.
That’s the only after picture you get folks. My camera died and I just couldn’t wait to find batteries and take more pictures. Trust me, it looked and tasted delicious.
This week has been all about the chickpeas.