like me, you might salivate while reading an enticing recipe that uses animal-based ingredients, and wish that you knew how to translate that recipe into a plant-based one. It could be that you really like the interesting protein and spices used in a soup, stew, casserole or entree, but the protein is animal-based, so a sense of deprivation begins to build, or it might be a great baked treat that uses chicken eggs, cows milk and butter, like the one below. and/or it may be that you are gluten, soy, sugar, nut, seed, salt... intolerant, and you just dream of indulging. well, dream out loud my liege, dream out loud, sacred chow is here for you.
beyond my ideological tilt for less violence, one of the reasons i began to experiment and teach myself how to cook and bake with plant-based ingredients was due to this deprivation. when i opened sacred chow in 1995, it was sacred chow's amazing patrons who pushed me to help them with food intolerance. and from these folks, many wondrous recipes were created and techniques discovered. now when i read recipes, i instantly translate them and know how to re-create, in most cases, almost any recipe idea into pure delicious perfection.
below i wanted to bring to the fore a seasonal, versatile, fabulous ingredient, rhubarb, and simply and easily show you how to re-create this delicious treat with heart-healthy, low-carbon, sustainably-balanced, plant-based ingredients. this no-hassle mix-and-bake dessert is like the old-fashioned cake grandma , mom or auntie always had ready after dinner or for a weekend lunch or brunch, even though you never saw them working on it. feel free to use any relative or pronoun to bring forth your memory of magical moments with this recipe.
enjoy, and bon appetit!
rhubarb strawberry pudding cake
Serves 6 to 8 (breakfast or dessert)
Active time:15 min
Start to finish:50-60 min
1/4 cup water
1 1/2 teaspoon cornstarch (use 5 tablespoon potato starch or arrowroot powder)
1 1/2 teaspoon cornstarch (use 5 tablespoon potato starch or arrowroot powder)
2t agar-agar powder
1/3 cup plus 1/2 cup sugar (use organic cane sugar)
2 cups chopped fresh rhubarb stalks (10 oz)
1 cup chopped fresh strawberries (5 oz) ( use organic and local)
1 cup all-purpose flour (use organic unbleached unbromated wheat flour)
2 teaspoons baking powder
1/3 cup plus 1/2 cup sugar (use organic cane sugar)
2 cups chopped fresh rhubarb stalks (10 oz)
1 cup chopped fresh strawberries (5 oz) ( use organic and local)
1 cup all-purpose flour (use organic unbleached unbromated wheat flour)
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cardamon
1 teaspoon ginger powder
1/4 teaspoon clove powder
1/2 teaspoon salt
1 large egg (puree 1/4 pound of firm tofu until creamed with next ingredient)
1/2 cup whole milk (use soy, almond, coconut or oat milk)
1 stick (1/2 cup) unsalted butter, melted and cooled slightly (use earth balance non-hydrogenated spread)
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 large egg (puree 1/4 pound of firm tofu until creamed with next ingredient)
1/2 cup whole milk (use soy, almond, coconut or oat milk)
1 stick (1/2 cup) unsalted butter, melted and cooled slightly (use earth balance non-hydrogenated spread)
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar or lemon juice
put oven rack in middle position and preheat oven to 400°F. oil an 8-inch square glass or ceramic baking dish, and sprinkle with flour. tap flour until it covers dish.
stir together water, starch or powder, agar-agar, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. remove from heat and stir in strawberries.
whisk together flour, baking powder, soda, spices, salt, and remaining 1/2 cup sugar in a bowl.
whisk together creamed tofu and milk mixture with earth balance, vinegar or lemon juice and vanilla in a large bowl, then whisk in flour mixture until just combined.
reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. drizzle reserved 1/2 cup fruit mixture over batter. bake until a wooden pick inserted into center of cake portion comes out clean, 30 to 40 minutes. cool in pan on a rack 5 minutes before serving. great with soy or rice ice cream!
put oven rack in middle position and preheat oven to 400°F. oil an 8-inch square glass or ceramic baking dish, and sprinkle with flour. tap flour until it covers dish.
stir together water, starch or powder, agar-agar, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. remove from heat and stir in strawberries.
whisk together flour, baking powder, soda, spices, salt, and remaining 1/2 cup sugar in a bowl.
whisk together creamed tofu and milk mixture with earth balance, vinegar or lemon juice and vanilla in a large bowl, then whisk in flour mixture until just combined.
reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. drizzle reserved 1/2 cup fruit mixture over batter. bake until a wooden pick inserted into center of cake portion comes out clean, 30 to 40 minutes. cool in pan on a rack 5 minutes before serving. great with soy or rice ice cream!
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