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.
Here’s the link to the article: https://cooking.nytimes.com/recipes/1012443-blood-orange-olive-oil-cake and is shown verbatim below with my Veganification twists in parenthesis and bold type next to each ingredient requiring veganifying. (When referring to another person’s recipes, I believe it is always critically important to ensure that proper credit is given.) Other than swapping out the non-vegan ingredients for plant-based ones, I followed this recipe exactly as Melissa Clark suggested in her recipe.
Easy breezy. I hope this inspires you to veganify recipes that are your either your family heirloom recipes and/or that you come across during your culinary adventures.