What did you eat today

New website!!

2009-02-23T08:37:00.000-08:00

www.macromom.ca

Come and check it out!

Making Gnocchi!

2008-02-25T14:05:00.000-08:00

The best chocolate cake!

2008-01-30T17:34:00.001-08:00

4 cups whole wheat pastry flour
2 cups unsweetened cocoa powder
1/2 cup shredded coconut-- unsweetened
4 teaspoons baking powder
1 pinch sea salt
1/2 teaspoon ground cinnamon
2/3 cup olive oil
1 cup brown rice syrup
2 teaspoons brown rice vinegar
2 cups vanilla soy milk
frosting
1 cup vanilla soy milk
1 cup amasake
2 tablespoons brown rice syrup
1 pinch sea salt
1 teaspoon vanilla extract
2 tablespoons kuzu
2 cups non-dairy chocolate chips
1/2 cup shredded coconut -- unsweetened
1 cup pecan pieces -- toasted

Instructions
Preheat the oven to 350 degrees and lightly oil and flour two,
9 in. round cake pans. Use cocoa powder and place of flour to
avoid white deposits on your cakes. Whisk together dry ingredients.
Stir in oil, rice syrup and brown rice vinegar. Slowly add soymilk
to create a smooth spoonable cake batter.

Divide the batter evenly between pans and bake until the center of
the cake springs back to attach or a toothpick comes out clean,
35 to 40 minutes. Cool ten minutes before removing from pan, transfer
to a wire rack and cool completely.

Prepare the frosting by combining even bland, amasake, rice syrup,
salt and vanilla in a saucepan and place over medium heat. When the
liquid is warmed through, stirring the dissolved kuzu, stirring until the
mixture thickens about three minutes. Stir in chocolate chips, stirring
until the mixture thickens and turns smooth. Fold in coconut.

Transfer to he resisted bowl and cover. Set aside until firm, about 15
minutes. To assemble the cake, using a serrated knife, slice off the top
of what it takes to create a flat surface and place on a platter. Spoon a
generous layer frosting over cake. Press the cake into the frosting.
Spread frosting over top and sides of cake. Press over tops and sides
if you have any left over.

cooking classes

2008-01-30T17:21:00.000-08:00

Squash and apple night
Sushi night
Everything greens night

-greens and rice salad
Saute kale
Raw greens salad with saute red onion and sesame seeds

making sushi!

2008-01-13T13:07:00.001-08:00

breakfast!

2007-10-29T09:25:00.001-07:00

poached tofu,onsprouted wheat toast

2007-10-15T08:37:00.001-07:00

2007-10-15T08:02:00.001-07:00

Almond and Rice Flour Bread with Poppy Seeds

1/2 cup whole almonds, with skins
1 1/2 cups brown rice flour
4 teaspoons baking powder
1/4 teaspoon salt
3 teaspoons poppy seeds
1/2 cup plain low-fat yogurt
1/2 cup water
1 large whole egg
1 large egg white
2 tablespoons vegetable oil

Heat oven to 350 degrees F. Butter an 8 x 4-inch loaf pan.

Place almonds and 1/2 cup of the flour in bowl of a food processor and grind until a fine meal is formed - the flour will prevent the nuts from turning oily. Add remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy seeds; process briefly.

Combine yogurt, water, whole egg, egg white and oil in a 2-cup measuring cup.

With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix.

Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after several hours, or the next day).

2007-10-12T14:09:00.001-07:00

A Wednesday supperNoodle sushi
Cauliflower tempura with garlic

Lentil soup with onion,spinach and lemon

What did you eat today?

2007-10-11T19:38:00.001-07:00

Pumpkin pie
Tofu loaf
stuffed mushrooms
Steamed zucchini and carrots

Thanksgiving dinner,Vegan style!