One of my favorite things to do is read cookbooks and recipes as well as watch food television shows, all of which provide me with incredible inspiration and creative challenges, most especially when the recipe is not a 100% plant-based recipe.
In addition, friends and loved ones are constantly sending me recipes that they stumble upon. My partner’s daughter, Erika, forwarded this amazing recipe for a blood orange olive oil cake. It was on the web, and although I’m not sure exactly when it was published, it was from the NY Times. Ah, butter, buttermilk or yogurt, eggs, honey, whipped cream — ingredients called for in abundance in the original recipe as published in the NY Times By Melissa Clark. I knew I had to immediately veganify this recipe; and have to tell you that the results were stellar. Continue reading Blood Orange Olive Oil Cake (original recipe from the NY Times)