APPLE UPSIDE-DOWN CAKE

APPLE UPSIDE-DOWN CAKE

Oil a 9-inch square-baking pan or cake pan

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 12 servings

1/3-cup maple syrup

2-tablespoons coconut oil

3 small apples, peeled, cut in half and sliced

2/3-cup maple syrup

1/2-cup nut, rice, or soy milk

1/3-cup coconut oil

2-teaspoons vanilla

1-tablespoon white vinegar

2-cups whole-wheat flour

1-teaspoon baking powder

1-teaspoon baking soda

1/8-teaspoon salt

Zap the 1/3-cup maple syrup and the 2-tablespoons oil for 1 minute.  Pour the maple syrup and oil mixture into a sprayed 9-inch square-baking dish or cake pan.  Arrange the slices on the bottom.  Arrange slices with one row going in one direction and the next row going in the opposite direction in a square pan or arrange in a circular pattern in a round pan. 

In a standing mixing bowl, mix together the maple syrup, milk, oil, vanilla, and vinegar. 

In another bowl, whisk together the flour, baking powder, baking soda, and salt. 

Add the dry to the wet and mix until uniform. 

Pour the batter over the apple slices. 

Bake at 350 degrees for 35 minutes or until a toothpick inserted into the center comes out clean. 

Cool for 10 minutes.  Invert onto a serving plate. 

PINEAPPLE UPSIDE-DOWN CAKE

PINEAPPLE UPSIDE-DOWN CAKE

Oil a 9-inch square-baking pan or cake pan

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 12 servings

1/3-cup maple syrup

2-tablespoons coconut oil

1-15-ounce-can pineapple

2/3-cup maple syrup

1/2-cup nut, rice, or soy milk or pineapple juice from can

1/3-cup coconut oil

2-teaspoons vanilla

1-tablespoon white vinegar

2-cups whole-wheat flour

1-teaspoon baking powder

1-teaspoon baking soda

1/8-teaspoon salt

Zap the 1/3-cup maple syrup and the 2-tablespoons oil for 1 minute.  Pour the maple syrup and oil mixture into a sprayed 9-inch square-baking dish or cake pan.  Arrange the slices on the bottom. 

In a standing mixing bowl, mix together the maple syrup, milk, oil, vanilla, and vinegar. 

In another bowl, whisk together the flour, baking powder, baking soda, and salt. 

Add the dry to the wet and mix until uniform. 

Pour the batter over the apple slices. 

Bake at 350 degrees for 35 minutes or until a toothpick inserted into the center comes out clean. 

Cool for 10 minutes.  Invert onto a serving plate. 

LASAGNA with RICOTTA CHEEZE

LASAGNA with RICOTTA CHEEZE

Oil a 9 x 13-inch baking dish

Preheat oven to 350 degrees

Preparation time: 30 minutes

Yield: 16 servings

6-cups marinara sauce (homemade or purchased)

1-bag (16 ounce) organic frozen spinach, thawed and extra water squeezed out

1-pound organic whole-wheat lasagna noodles

1 recipe ricotta cheeze

Use a 9 x 13-inch baking pan or 2-9-inch squares.  If you make two, freeze one and serve the other.  This is fast and easy if you make the sauce and cheeze the day before. Have all the ingredients lined up and ready to assemble. 

Place a small amount of sauce on the bottom of the pan.  Place 3 or 4 uncooked noodles over the sauce.  Break the noodles to fit.  Scatter 1/4 of the ricotta cheeze and spinach over the noodles.   Add another layer of noodles, sauce, cheeze, and spinach.  Repeat 2 or 3 more times ending with sauce. 

In each corner of the pan, add ¼-cup of boiling water.  If making two pans, put 1/8-cup of boiling water in each corner. 

Cover the baking pan with aluminum foil.  Bake at 350 degrees for 50 minutes.  Remove from the oven and let set for 10 minutes before serving. 

RICOTTA CHEEZE

Preparation time: 5 minutes

Yield: 3-cups

2 cups (14 ounces) firm tofu

1/3-cup tahini

¼-cup soy sauce

2-tablespoons lemon juice

¾-cup water

Measure out all the ingredients and place in a large bowl.  Mash and mix the tofu and ingredients with your hands until it looks like ricotta. 

APPLE PEAR CRANBERRY SALAD with POPPY SEED LEMON SALAD DRESSING

APPLE PEAR CRANBERRY SALAD

Preparation time: 15 minutes

Yield: 8 servings

1 head of Romaine lettuce (about 8 cups chopped)

½-cup raw cashews

1-apple

1-pear

¼-cup dried cranberries

1 recipe POPPY SEED LEMON SALAD DRESSING

Tear or cut lettuce into bite size pieces. 

Toss together the lettuce, cashews, and cranberries. 

Peel, core, and cube the apple and pear.  Toss the fruit in a little of the dressing so the cubes don’t brown. 

Just before serving.  Toss all the ingredients together with the dressing. 

Use just enough dressing so that the lettuce leaves are glossy, but you shouldn’t have a puddle of dressing on the bottom. 

POPPY SEED LEMON SALAD DRESSING

Preparation time: 3 minutes

Yield: 1-cup

3-tablespoons maple syrup

1-teaspoon onion powder

1-teaspoon prepared Dijon style mustard

1/3-cup lemon juice

½-cup olive oil

1½-teaspoons poppy seeds

Shake all ingredients together in a jar.