Stacey Makes It

A good friend of mine came to stay with me for a little while and she brought me some vegan treats she wanted me to re-engineer. Stacey's Raw Vegan Coconut Macaroon Ingredients 1 1/4c organic shredded coconut 3/4c almond meal 1/2 tsp salt 1/2c organic maple syrup 1/4c coconut oil 2 tsp vanilla bean paste Mix the dry ingredients together.  Mix the wet ingredients together and microwave until the coconut oil is liquid.  Pour the wet ingredients over the dry and mix with a fork.  Using a stainless steel scoop (or you can use spoons and form them with your hands), make balls with the mixture. Put the balls on a tray covered in plastic wrap and allow them to dry overnight.  This way the coconut will absorb some of the moisture and be softer. Store macaroons in an airtight container. Yummy! :) Thanks, Vidya.

I still have some of that coconut milk beverage so I thought I'd try again at another vegan mochi cake. Stacey's Vegan Lemon Blueberry Mochi Cake Ingredients : 2 c brown rice flour 1/4 tsp salt 1.5 tsp baking powder 1 tbs carageenan, powdered 2/3 c agave nectar, organic 1/3 c canola oil, organic 1 c coconut milk beverage (original) 1/4 c lemon juice (from 2 medium sized lemons) 1 c frozen blueberries, organic First I preheated the oven to 350F. Then, I stirred all the dry ingredients, and then added the wet ingredients, adding the blueberries last. Stirring the dry ingredients first is essential because carageenan tends to clump up when it gets wet, so it's best if it's distributed throughout the flour. At this point, it was quite thick. I spread it into a glass pyrex baking dish (with a lid of course, so it would be easier for transport to work: I baked it for about 35 minutes on the lower rack, but it probably should have been baked on the uppe...