self-improvement project

[lauradi7dw]

When people who are not vegetarians make claims about how much vegetarian food a restaurant might have or how vegetarian-friendly some foods are, they often are mistaken. I try to be polite about it (and I always check ingredients anyway), but I suspect my body language and muttered remarks express exasperation. I hereby resolve to stop that. We're going to visit Flo on Saturday, and are planning to take a carrot cake. I don't think it's possible to buy a vegan one, so I've been reading recipes in order to make it. I was shocked by how much sugar all the recipes call for, and decided to invent a recipe myself that used no sugar. I was pleased with the result, but when I started cleaning the dishes I realized that while I had carefully used no butter or egg, I had put yogurt in it. Phooey. Back to the drawing board, and I have a new-found tolerance for spaced-outedness of the food sort. We can only wait and see how that translates into my interactions with others.
recipe below the cut

1 T oil
1 mushed banana (the over-ripe sort one uses for banana bread)
1/3 cup yogurt
1 cup grated carrots
1 tsp baking powder
1/2 teaspoon baking soda
1/8 cup walnut pieces
<1 cup of whole wheat flour
cinnamon, ginger, allspice (less than a teaspoon each. More cinnamon would have been OK)


It's like an oven outside already, so I didn't want to use the big oven in the kitchen. I greased the little broiling pan that fits in the toaster oven, spread the glop about an
inch deep, and baked it at 400 degrees F for 8 minutes (10 minutes? I didn't check the clock carefully).

Comments

[(Anonymous)]

I have successfully substituted soy yogurt in cakes. I would not recommend eating the soy yogurt on its own, however.

~Amy