Archive for the ‘oranges’ Category

I’ve had olive oil cookies before, when I visited Provence. They were surprisingly addictive. When I saw this recipe, I knew I could make a quick nondairy adaptation and have my cake and eat it too. Delicious.

Blood orange olive oil cake (from Smitten Kitchen blog)

margarine for greasing pan

6 blood oranges

1 cup sugar

scant 1/2 cup plain soy yogurt

3 large eggs

2/3 cup extra virgin olive oil

1 3/4 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

honey-blood orange compote, for serving (recipe below this one)

Preheat oven to 350 degrees F. Grease a 9×5″ loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.

Supreme an orange: cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4″ pieces.

Have third orange and squeeze juice into a measuring cup; you will have about 1/4 cup. Add soy yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs and olive oil.

In another bowl, whisk together flour, baking powder, baking soda and salt. Gently stir dry ingredients into wet ones. Fold in pieces of orange segments. Pour batter into prepared pan.

Bake cake for 50-55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Serve with honey-bloog orange compote, if desired.

Honey-blood orange compote: Supreme 3 more blood oranges according to directions above. Drizzle in 1 – 2 teaspoons honey. Let sit for 5 minutes, then stir gently.


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Loving this dessert. It takes advantage of some of the seasonal fruits that you’ll find in the stores at this time of year – cranberries, apples, and oranges. My version includes nondairy adaptations, but you can find the original here.

Easy cranberry and apple cake

12 ounces fresh cranberries, rinsed and picked over for stems

1 Granny Smith apple, peeled, cored, and diced

1/2 cup light brown sugar, lightly packed

1 tablespoon grated orange zest (2 oranges)

1/4 cup freshly squeezed orange juice

1 1/8 teaspoons ground cinnamon, divided

2 extra-large eggs, at room temperature

1 cup plus 1 tablespoon granulated sugar

1/4 pound (1 stick) margarine, melted and slightly cooled

1 teaspoon pure vanilla extract

1/4 cup soy sour cream

1 cup all purpose flour

1/4 teaspoon kosher salt

Preheat oven to 325 degrees F.

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the margarine, vanilla, and sour cream, and beat just until combined. On low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into a 10″ glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon cinnamon and sprinkle it over the batter. Bake for 55 – 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.



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I make this salad during the warmer months, but even in the depths of winter, I can still taste the great flavors in it.

Tropical rice salad

2 cups stock

1 cup white rice

1 cup halved snow peas

1 cup chopped red bell pepper

3/4 cup chopped celery

1 small can sliced water chestnuts

1 can mandarin oranges, drained

1 small can crushed pineapple, drained well


2 teaspoons orange juice concentrate

2 teaspoons honey

1 teaspoon soy sauce

1 teaspoon olive oil

1/2 teaspoon sesame oil

1/2 teaspoon lemon juice

1/2 teaspoon minced garlic

1/4 teaspoon minced gingerroot

Cook rice in stock. Drain well. Cool rice. Put rice in large mixing bowl. Add all other ingredients. In a small bowl, whisk together the dressing ingredients. Pour over rice mixture and toss. Chill six hours, and toss again before serving. Makes 6 servings.

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Time for dessert! This sweet little snack cake from Hannah Kaminsky’s My Sweet Vegan is totally awesome. I love the fact that there is no dairy, no eggs, no cholesterol, and total goodness in this easy to make orangy cake. Habit-forming.

Orange Dreamsicle Cake


3 1/2 cups all purpose flour

1 1/2 cups granulated sugar

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

6 ounces vanilla soy yogurt

1/4 cup canola oil

1 tablespoon vanilla extract

3/4 cup orange juice

Dreamsicle topping:

1/4 cup vegetable shortening

1 cup confectioner’s sugar

1 teaspoon vanilla extract

2 tablespoons plain soy creamer

1/2 cup orange marmalade

Preheat oven to 350 degrees F. Lightly grease a 9 x 13″ baking pan.

Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl. In a stand mixer, whisk together the soy yogurt and oil until fully emulsified. Add in the vanilla extract and orange juice. Slowly incorporate the dry ingredients in stages, until the batter is nicely mixed without lumps. Pour the batter into your prepared pan.

In a small dish, melt the vegetables shortening and whisk in the confectioner’s sugar, vanilla, and soy creamer, stirring until smooth. Drizzle over the batter. Microwave the marmalade for about 30 seconds until slightly liquefied. Drizzle it over the batter. Swirl both toppings together lightly with a knife, but don’t overdo it.

Bake for 25 – 30 minutes, until a toothpick inserted into the center of the cake comes out clean. Be sure to find a spot that is free from topping to test, as the topping my cause the toothpick to appear wet even though the cake is ready. Wait until the cake has cooled completely before serving. Makes 9 – 12 servings.


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All good vacations must come to an end, I’m afraid. But we had such a wonderful time, are well rested and very well fed and hydrated, and now are well prepared to re-face the daily grind again.

NOT! Why is it so hard to re-adjust after vacation? It’s nearly impossible to jump back in to your daily motions again, try that I may. But jump back in I must, or how else will I pay for this vacation? And the next one?

This recipe, from a friend of mine, was a real soother. In fact, while eating, it actually transported me to a higher plane of awareness of all things tasty and yummy! We had this a couple of days ago – the temperature was in the 90s, and this salad fills the bill on warm days. You can have a lot of jiggle room with the ingredients – choose the berries of your choice (mine were raspberries and blackberries, but strawberries and/or blueberries would also work just fine). The original recipe called for blood oranges, but I couldn’t find any in the market, so navels did just fine. I added avocado, but not a necessity, unless you love them and must have them. My friend crumbles cheese on top, but I left that out, needless to say.

There are no set proportions or limits – only go where you imagination will take you. Enjoy!

Fruity salad

1 bag of springy green leaved lettuce (or any kind you like)

handful of dried cranberries

handful of candied pecans

handful of grape tomatoes

1 avocado, diced

3 seedless oranges, peeled and sliced



On your salad plate or serving bowl, start with a bed of greens, continue assembling the ingredients on top in you own decorative way. Just before serving, add your favorite salad dressing, or this orange vinaigrette:

1/4 cup orange juice

2 tablespoons balsamic vinegar

1 tablespoon dijon mustard

2 teaspoons honey

cracked black pepper

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Another recipe from a friend. So easy to make with an immersion blender (one of my favorite kitchen gadgets), and a great first course. Very pretty colors, too.

Carrot ginger soup

2 tablespoons olive oil

1 large onion, diced

3 garlic cloves, minced

3″ piece of ginger root, minced

8 large carrots, diced

1 quart broth (chicken or veggie – you choose)

1 – 1 1/2 cups orange juice

Saute onions, garlic, and ginger in olive oil in large pot over low heat. Heat until softened and starting to caramelize – about 10 minutes. Put in the carrots and saute for 5 minutes to bring out the sugars. Add enough broth to cover the carrots and simmer til the carrots are tender.

Remove from heat, add a little more broth and use your immersion blender to puree until smooth (you can also do this in your blender or food processor). Add orange juice and rest of broth until you get the thickness consistency you desire. Makes 4 servings.

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Orange seitan is a very popular recipe on the internet – see here, here, and here. I decided to give it a try myself. I used the basic sauce from the veganmenu blogspot, and added a few veggies, like roasted red peppers and thinly sliced pea pods. I used the orange peel, as directed in the recipe, but really didn’t like it, and found that it didn’t add anything to the dish. I think it stood well on its own merits without the orange peel. A very delicious dinner. Enjoy!

Orange seitan


one orange, juiced

1 tablespoon sesame oil

1 tablespoon tamari

1 tablespoon honey

2 tablespoons hoisin

2 tablespoons sherry

1 teaspoon ginger, grated

1 teaspoon garlic, minced

1 teaspoon cornstarch


8 ounces seitan, sliced thinly into strips


canola oil (I used about 4 tablespoons)

2 or 3 roasted red peppers, sliced into thin strips

1 cup peas in their pods, sliced thinly into strips

Mix all the sauce ingredients together. Set aside.

Coat the seitan strips with enough cornstarch and stir-fry with canola oil over high heat until crisp. Add the peas and red peppers; stir fry for another minute, then pour the sauce over the seitan and vegetables and stir until the sauce thickens. Serve over jasmine rice. Makes 2 servings.

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