So down I sit and pick out a week's worth of recipes and make my shopping list. Granted, doing 90% of our shopping at our locally-owned health market, Cid's is not a recipe for frugality either. However, as most of what we eat is organic produce, it is what it is.
In the spirit of "Eat dessert first, life is uncertain" I'll start with the cake. Ah yes, chocolate raspberry cake. Now in full disclosure, I have up until recently been a pretty crappy baker. But I am slowly mastering the quirkiness of baking at altitude without a net.
I've been burned before with non-hydrogenated based frosting. Last time it destabilized and became watery. Looking back, I think the directions had me overmix it. This time I would go with what I saw in my mixing bowl. What I saw was very, very yummy: Earth balance, powdered sugar and melted dark chocolate.
|Batter, batter, batter|
|Raspberry preserves on one layer. Hint: use the good stuff.|
|Frosting on the other layer|
|The finished cake - best damn cake I've ever had|
For lunch yesterday, we had the Mexican Salad from Supermarket Vegan. It contains black beans, corn, tomatoes, scallions, avocado, red pepper, cilantro and a fabulous Lime Dressing. Best to let it sit for a couple of hours or overnight in the fridge for optimum taste.