Butterflies are evil

I had a very nice dream last night. A person I am very fond of was by my side despise the land, sea and time that separates us. Seems that we were lovers for a dream, and what I felt was so warm, tender I so want to have it, but it is the craving that makes one suffer. He had his arms around me and his tender face was so close to mine. He made fun of me as always, and it was so warm, he felt his face in mine and claimed how soft it was, I replied as if and giggled. (Where did I get this idea?)

Although we live in different worlds, I was in a world where we were together and lived in the same country. He made fun of my fear for butterflies and kissed me. What a nice dream indeed. It’s a shame that it will not happen, or at least not so soon, or at least very scarce are the chances. My path drives away from his and he is not waiting for me. Who knows he’ll even be married when I see him again. How I tried hard for this nit to happen. Let the flow of things, my effort, my longing join or ways otherwise let my path cross with someone that reminds me of him.

Vegan Butternut Squash Soup

Absolutely delicious! My mother loved the soup, I was afraid to spoil the lovely butternut squash that presented itself before me, but no, it became a very happy (?) soup.

i browsed around the internet in order to get some ideas to make the soup. And this is the combo that turned ok.

5 servings

Ingredients

1 medium butternut squash (chopped about 5cm wide for better flavour and faster cooking)

2 medium potatoes (chopped)

1 carrot (chopped)

1 onion (chopped)

1 cube of vegetable stock

1 liter of water

3 tbsp sunflower seed oil (or whatever vegetable oil)

4 tbsp salt (or to taste)

6 cloves (freshly grounded)

freshly grounded blackpepper (to taste)

1- Preheat oven 170 C. Then put about 6 tbsp of sunflower seed oil a tray, put the squash over it. Sprinkle the salt over the squash evenly, do the same with the ground cloves. Cook until tender, about 30 minutes or more.

2-heat pan and add 3tbsp sunflower seed oil. Throw the potatoes, carrot and onion in and let it sit for about 5 min in small fire.

3- Boil the water. Pour the water in the pan and add the stock cube. Stir well. cook until the potato is tender (generally it takes most time to be cooked)

4- Pour everything in a food processor, along with the roasted squash (ignore the (slightly) carbonised ones, they sre not good for your health, or for the soup’s taste)

Depending on the vegetable stock you use the taste is going to vary. Mine was fine. Hope yours is too.

Bon apétit

Vegan Vanilla Cake – Cake Boss recipe adapt

1 1⁄2 cups cake flour, plus more for flouring the cake pans734294_10200102281092435_500210080_n
1 cups sugar, plus more for unmolding cake
1 cups Italian Custard Cream (optional)
1⁄4 cup vegetable oil
1 tsp baking powder
1 tbsp
1/2 tsp pure vanilla extract
1⁄4 teaspoon fine sea salt
1 cup soy milk
2tbsp lemon juice

Unsalted butter to grease pan
sprinkle some flour to prevent it from sticking (too much)

 

1. Position a rack in the center of the oven, and preheat the oven to 170ºC.

2. Put the flour, sugar, custard cream, if using, vegetable oil, baking powder, vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on slow just until the ingredients are blended together, a few seconds, then raise the speed to low-medium and continue to mix until smooth, approximately 1 additional minute.

3. Set 1/2 cup soy milk aside and pour the lemon juice in, let it sit for 5 minutes, until it solidifies a little (this will keep the ingredients together)

4. With the motor running, slowly add the soy lemon milk, tbsp by tbsp, adding the next one after the previous one has been absorbed into the mixture. Stop the motor periodically and scrape the bowl from the bottom with a rubber spatula to integrate the ingredients, and return the mixer to low-medium speed. After all the eggs are added, continue to mix for an additional minute to ensure the soy lemon milk has been thoroughly mixed in. This will help guarantee that the sugar is dissolved and that the flour has been thoroughly mixed in.

5. With the motor running, add the soy milk, stopping the motor to scrape the sides and bottom between the two additions. Continue to mix for another minute or until the mixture appears smooth. Before baking, be sure the batter is at room temperature.

6. Scrape down the bowl and get as much batter as possible out. Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes. Make sure, with a toothpick that the bottom is dry.

7. Remove the cakes from the oven and let cool for at least 30 minutes, preferably an hour (although I ate it right away). The cakes should be at room temperature before you remove them from the pan. Put a piece of parchment paper on a cookie sheet, top with sugar, and one at a time, turn the pans over and turn the cakes out onto parchment; the sugar will keep it from sticking. Refrigerate or freeze until ready to decorate (or to eat).

 

This recipe was adapted from a Cake Boss recipe.

Enjoy.

P.S.- It looks dark because my oven is weird.

Vegan Pumpkin Cake

Serves 8 (not so glutonous people)

Ingredients

3 cups pumpkin

3 cups yellow sugar

3 cups flour

1 cup vegetable oil

250 ml soy milk

3 tablespoons baking powder

1 tablespoon sodium bicarbonate

2 clovers

1 teaspoon cinnamon

1 teaspon vanilla extract

2 walnuts

 

1. Pre-heat oven 170ºC.

2. Combine flour, sugar then add soy milk, oil(room temperatur). Mix well.

3.Crush the clovers and the nuts, throw it in the batter along with the cinnamon, baking powder and soda bicarbonate. Mix well.

2. Grease surface to pour cake. Pour cake, let it sit for 8 minutes.

3. Put it in the oven and bake for 40 min, or until the toothpick gives greelight ( it is not too moist, because pumpking leaves everything combined together.

Enjoy!