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This organic vegan chocolate cake is good for you and tastes good. Try it, you’ll like it.

What You Need

1/2 a ripe organic banana

1 pkg. (10.5 oz) organic firm lite silken tofu

1/3 cup organic canola, organic olive or organic sesame oil or a mix of all three

1 1/4 cup H2O

2 1/2 teaspoon organic vanilla

2 tablespoons egg replacer (powder) (Reason 1 this recipe is not organic is I have not been able to fine a dry, organic egg replacer anywhere. If anyone knows about it let me know.)

2 1/2 cup organic pastry flour (for a little denser cake use 2 cups organic pastry flour 1/2 cup organic whole wheat flour)

2 cups organic sugar or organic sucanat

1 1/4 teaspoon baking soda

1 1/4 teaspoon organic baking powder

1/2 teaspoon sea salt

1 cup organic cocoa powder (for extra flavor you may add 1/3 cup carob powder)

What You Do

Preheat your oven to 350 degrees. Oil and flour pan.

Blend tofu and oil in a processor or blender until smooth. Next, add the banana, water, and vanilla.

Combine remaining cake ingredients in a large bowl. Add to tofu mixture and whip for 8 minutes.

Bake for 35 minutes

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I am strange in the sense that I don’t like certain foods solely based on their texture. For example, I don’t like the texture of raw bananas, pudding, Tiramisu, warm fruit, and eggplant depending on how it is prepared, pretty much anything with that thick mucus texture grosses me out.

I try foods I don’t like every year just to see if anything has changed. I never liked peanut butter, but now I do, olives as well, and a plethora of other fine foods I will not list here. Raw bananas since birth has been on my, “not going to happen” list. It is a shame as I like the flavor of bananas and they are good for you with their high potassium level! I did discover that I like banana chips, banana bread and I can even handle some smoothies which contain bananas.  This organic banana nut bread recipe happens to be my favorite way to eat bananas. :)

What You Need

2 1/2 cups organic flour, sifted

3 teaspoons organic baking powder

1/2 teaspoon sea salt

1 cup organic sugar

3/4 cup organic walnuts

1/3 cup organic butter, softened

1 organic egg

3 small organic ripe bananas, cut up

1/2 cup organic milk

What To Do

Preheat the oven to 350 degrees.

Mix the flour, baking powder and sea salt in a medium bowl.

Put the walnuts in a blender or food processor and chop for 4-10 seconds. Add to the bowl with the flour and such.

Put the sugar, butter, egg, bananas and milk into a blender or food processor for 6-15 seconds. Then pour over the dry ingredients and mix.

Pour batter into a greased loaf pan and bake at 350 degrees for 1 hour.

It is great in the morning, toasted with a cup of coffee.

Enjoy.

-Cara

I remember when I was a kid growing up in Miami my Nana and Papa had the best backyard. In it, to name a few of the million plants, were mangoes, guavas, avocados, papayas, bananas and sea grapes. I remember helping them make guava and sea grape jelly in their small ranch house. We always made less of the sea grape jelly, so it made it more of a treat.

Here is my Nana’s Sea Grape Recipe given to my mom, then given to me.

2 to 3 quarts of sea grapes

8 cups fruit juice from sea grapes

8 1/2 cups sugar

1/3 cup lime juice

Select ripe and partly ripe sea grapes. Wash and place in large pot, add water to not quite cover the fruit. Bring to a boil and soak until tender. Squeeze juice out by hand or strain through jelly bag, then measure juice.

To each 8 cups of juice obtained, add 8 1/2 cups sugar and 1/3 cup lime juice.

Cook to 225 degrees, which will take about 27 minutes. When it reaches the jelly stage, skim and pour into sterile jars and seal. Makes eight 1/2 pound jars.

It’s been a long time since I’ve made sea grape jelly. I need to find some wild sea grapes again.

-Cara

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Reason 64 from, 101 Reasons Why I Am Vegetarian:

Want the omega-3s in fish but would rather skip the mercury, PCBs, and dioxins? Well, push aside that fish altogether, and rediscover flax. Two tablespoons of ground flax daily give you all of the essential fatty acid you need with several bonuses: Flax seeds contain iron, zinc, and high-quality protein, plus almost all of the vitamins. They’re loaded with soluble fiber and are the best source anywhere of phytonutrient lignans. They ease symptoms of diabetes and even promote healthy brain growth in utero and in infancy.

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