We're still sticking to our efforts to be healthy around here. I must say that the dogs are WORN OUT from all the walking. No, seriously. They spend the rest of the day like they're taking very strict classes with Lee Strasberg at the Actor's Studio in playing DEAD. We walk in the door, they eat their breakfast and then each assumes the DEAD DOG position and neither moves until about 6:00 p.m. when one or the other of them will lift a head to assure me that they are, in fact, still alive and raise an eyebrow (but nothing more) to inquire about an evening walk and dinner?
I know part of this is because it is so bloody hot here. Not just hot. Bloody hot. I know there are some people who believe that it is not hot in Utah. That it is pleasant. That this weather is far preferable to the freezing temperatures we experience for most of the year when that white stuff falls randomly and without rhyme or reason from the sky, but for me, the Coastal California girl, this is BLOODY HOT. I get sticky and feel as if my skin is melting right off my own face.
So, while I sit here with my skin making a pool on the floor around my DEAD DOGS, I contemplate eating a more healthy diet. If I'm going to have my skin melting off my body, it can at least be healthy skin, right?
Of course now that I've said that, I'm going to share a recipe that isn't actually all that healthy. However, I was craving something sweet. And I was inspired by this recipe. Actually, I'm often very inspired by quite a lot on that website and highly recommend that you mark it among your own favorites if you cook even somewhat regularly.
The other day I went to my "secret store" and scored 2 pints of organic raspberries for just $2. Yes, you read that correctly. I also got 4 pounds of organic watermelon for $1. Yes, again, you read that correctly. We're so lucky to have the secret store here in Salt Lake City. Of course next week I won't be able to get raspberries or watermelon, but there will be OTHER things that are just as good.
I wanted to make something yummy with those raspberries. And that recipe intrigued me. However, I really am doing my best to eat a vegan diet these days. And that recipe? It is decidedly not vegan. Butter, Eggs, Buttermilk! All very much not part of the vegan diet. In fact, a lot of sugar is not even vegan.
So, I made my own vegan version.
ready to go in the oven.
fresh from the oven!
I will admit that since moving to Salt Lake City, I have had to make some adjustments to my cooking, especially my pastry cooking, because of the altitude. But I will share that this recipe turned out pretty darn tasty! The combination of salt and sugar is really quite lovely. And I'm so happy to have this as a morning option after walking the dogs.
They can play dead. It just means more raspberries for me!
Recipe:
1-2 pints fresh raspberries
1 cup soy milk
1 tablespoon lemon juice
1/3 cup canola oil
3/4 cup granulated sugar
2 tablespoons grated lemon zest
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 cup ground flax seeds
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
brown sugar and pink himalayan salt for topping
preheat the oven to 350 degrees F.
In a large bowl, whisk together the soy milk and lemon juice and allow to sit for a minute to curdle. Add the canola oil, granulated sugar, lemon zest and vanilla and mix well. Sift in the dry ingredients and blend only until everything is just moistened.
Press into a tart pan that has a removable bottom. Then take the fresh raspberries and pinching them a bit to release some of the juices, scatter and press them across the top.
Sprinkle generously with brown sugar and salt. I used about one Tablespoon of salt and two Tablespoons of the sugar.
Bake for 22-25 minutes until a toothpick inserted in the center comes out clean.
Cool.
I ate some tonight with a scoop of Vanilla Rice Dream. It was HEAVEN.
