I made this recipe in the height of Coronavirus back in March, but forgot to upload it. Now that it is nearly fall, this Roman "poor man" soup is ideal to use up those cabinet ingredients as well as ignite something healthy and hearty during the cooler months.
For those who have fall allergies or sinus issues, the slight heat that comes from this dish clears out the sinuses without overheating the palate.
For the Romans, they were known for many recipes and creative concoctions. Did you know that the Romans were the original creators of flan? That is for another blog post, but know that many recipes that we know today root back to the ancient Roman and Greek era. 
Back in the day, many soups and stews got their flavor from bones, meat broth and meat, but some were flavored solely with herbs. In this vegan dish, the flavor comes directly from the herbs and spices to bring about a savory and robust flavor coupled with a hint of heat.
Some historians said that the lower class citizens ate mainly vegetarian because of food availability and affordability. Some historians claim that is not true because many got to consume the same meats as the higher class, but just not in the same quantity or availability.
Regardless, this original recipe is usually made with a meat-based broth, and to add more flavor I used vegetable bouillon cubes. Vegetable broth is a suitable substitute. Regardless of the origins, this is an affordable recipe that is packed with nutrients and warmth. 
“Nearly everyone wants as least one outstanding meal a day.”
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Vegan Tuscan Farro Kale Soup
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Fresh Herb Chickpea & Collard Green Stew
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Vegan Soupe Au Pistou
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I love making old-fashion recipes and modernizing them with a dairy-free twist. Several years ago, I found this Seattle-based Cook Book called Table Talk that was written back in the 1950's.
There are several amazing recipes that are also super easy to veganize.
There are several amazing recipes that are also super easy to veganize.
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I have this old-fashion style of dress that is designed from a company that was based in New York. Although the dress is from the 1970's, it has an older design like a 1930's low-waisted dress.
With all this sense of being old-fashion, I decided to make the "Old Fashion Nut Cake," recipe, and instead of eggs I used banana.
With all this sense of being old-fashion, I decided to make the "Old Fashion Nut Cake," recipe, and instead of eggs I used banana.
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Bananas and applesauce are two fruit-based egg replacements. It add the moisture, texture and flavor to any vegan baked good. So for this recipe, I chose to work with bananas as the egg base.
In addition, many recipes call for a TON of sugar. I naturally reduce the sugar because of health reasons, but also when using fruit as an egg substitute, it becomes naturally sweeter.
In modern times, we eat too much sugar so I prefer making baked goods naturally sweet first, and then adding additional sugar.
It is my hope that people learn how to eat and bake healthier and dairy free!
In addition, many recipes call for a TON of sugar. I naturally reduce the sugar because of health reasons, but also when using fruit as an egg substitute, it becomes naturally sweeter.
In modern times, we eat too much sugar so I prefer making baked goods naturally sweet first, and then adding additional sugar.
It is my hope that people learn how to eat and bake healthier and dairy free!
"I was partly old fashion and partly modern."
-Eric Allen Cornell-
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This vintage dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Where there is cake, there is hope. And there is always cake.
- Dean Koontz
Old Fashion Nut Cake - Made Vegan
Makes 1 9-inch cake
Total TIme approx. 45 min
Ingredients:
1/2 cup sugar
1/4 cup vegan butter at room temperature
3/4 cup nondairy milk
2 cups flour
2 tsp baking powder
1 cup nuts (used walnuts)
1/4 tsp vanilla
4 ripe bananas, mashed
Directions:
Preheat oven to 350 degrees.
Cream together the butter and sugar in a bowl. Add the milk, vanilla and mashed banana and mix until well combined. In a separate bowl, sift and mix together the flour and baking powder. Gradually add the flour mixture to the wet ingredients. Fold until it forms a dough. Add in the nuts and mix until well combined.
Pour the dough into a greased 9-inch baking pan and bake for around 40 minutes or until fragrant and a knife comes out clean from the poke test. Let the cake cool before cutting.
Let's connect!!
Makes 1 9-inch cake
Total TIme approx. 45 min
Ingredients:
1/2 cup sugar
1/4 cup vegan butter at room temperature
3/4 cup nondairy milk
2 cups flour
2 tsp baking powder
1 cup nuts (used walnuts)
1/4 tsp vanilla
4 ripe bananas, mashed
Directions:
Preheat oven to 350 degrees.
Cream together the butter and sugar in a bowl. Add the milk, vanilla and mashed banana and mix until well combined. In a separate bowl, sift and mix together the flour and baking powder. Gradually add the flour mixture to the wet ingredients. Fold until it forms a dough. Add in the nuts and mix until well combined.
Pour the dough into a greased 9-inch baking pan and bake for around 40 minutes or until fragrant and a knife comes out clean from the poke test. Let the cake cool before cutting.
Let's connect!!
Last week, I posted a blog on How to Make Ground Cherry Compote. In today's blog, you'll discover how to use the ground cherry compote in a tasty baked crostata recipe.
Crostatas are wonderful pastries that are made either sweet or savory. Depending on one's liking, compote or jam makes a great base for a sweeter pastry. Top it with fresh fruit and was-lah, it's almost like an open-face danish.
I try to keep all of my crostata crust recipes similar, as when practice makes perfect, this helps get in the flow to concoct a variety of filling ingredients so you don't have to waste time figuring out how to make the crust. Enjoy!
I try to keep all of my crostata crust recipes similar, as when practice makes perfect, this helps get in the flow to concoct a variety of filling ingredients so you don't have to waste time figuring out how to make the crust. Enjoy!
"I love to make pies - pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe."
- Ruth Reichl
Ground Cherry + Plum Crostata
Prep Time: 10 minutes
Bake Time: 35-40 minutes
Ingredients:
1 cup of flour
5 tbsp vegan butter
1 tbsp sugar
1/4 tsp salt
4-5 tbsp cold water
1/2 cup ground cherry compote (1 recipe listed here)
1 plum, sliced (used half)
Directions:
Preheat the oven to 350 degrees. If you have to make the compote, begin following the recipe linked above. While cooking start on the dough.
In a bowl, mix together the flour, salt and sugar. Add the vegan butter and with a fork or pastry cutter, press and cut the butter into the dough until it looks crumbly. Gradually, add the water one tablespoon at a time and mix until the dough forms. Use your hands to roll the dough into a ball. Set aside in the refrigerator for a moment.
Let's Connect! Check out my other crostata recipes listed below!
Prep Time: 10 minutes
Bake Time: 35-40 minutes
Ingredients:
1 cup of flour
5 tbsp vegan butter
1 tbsp sugar
1/4 tsp salt
4-5 tbsp cold water
1/2 cup ground cherry compote (1 recipe listed here)
1 plum, sliced (used half)
Directions:
Preheat the oven to 350 degrees. If you have to make the compote, begin following the recipe linked above. While cooking start on the dough.
In a bowl, mix together the flour, salt and sugar. Add the vegan butter and with a fork or pastry cutter, press and cut the butter into the dough until it looks crumbly. Gradually, add the water one tablespoon at a time and mix until the dough forms. Use your hands to roll the dough into a ball. Set aside in the refrigerator for a moment.
Let's Connect! Check out my other crostata recipes listed below!
Gluten Free & Vegan Cardamom-Spiced Pear Crostata
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How to Make Ground Cherry Compote
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Vegan Apricot Plum Crostata
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It feels like an early fall here in Seattle. Although the weather is nice and dry, the leaves around town have changed with certain trees a lot earlier than expected. For me, August is harvest season and the time of saying goodbye to summer once Labor Day comes around.
Summer is also a sign of ending during the harvest of certain end-of-summer fruits and flowers. From sunflowers to ground cherries, it's a sign that times are a changing.
“A fallen leaf is nothing more than a summer’s wave goodbye.” – Unknown
Ground cherries are this mysterious fruit that has a husk like a tomatillo and is a cross between a tomato and strawberry or grape flavor. They are native to the United States and are often referred to as cape gooseberries.
Making a sweet compote makes this an ideal topping for crostatas, fillings for pastries or just as a topping like jam. These little berries make perfect little decorations or food gifts as one can tie the ends to a glass.
If you want this recipe sweeter, add more sugar during the cooking process. I do not make my recipes overly sweet.
Stay tuned next week for my ground cherry complete + plum crostata recipe!
If you want this recipe sweeter, add more sugar during the cooking process. I do not make my recipes overly sweet.
Stay tuned next week for my ground cherry complete + plum crostata recipe!
How to Make Ground Cherry Compote
Prep Time: 2 minutes
Cook Time: 20 minutes
Makes approximately 1/2 cup
Ingredients
1 pint of ground cherries, husked (equivalent to 1 heaping scant cup)
1 tbsp lemon juice
1 tbsp maple syrup
1/2 tbsp vanilla
1 tsp sugar
Directions:
In a saucepan, heat up the lemon juice, cherries and sugar over medium heat. Once it begins to boil, or the cherries pop, reduce to a simmer and continuously mix. Add the maple syrup and vanilla once simmering. Simmer for 20 minutes.
Let the compote cool and then store in a jar.
Let's Connect! Here are my other similarly recipes posted below!
Prep Time: 2 minutes
Cook Time: 20 minutes
Makes approximately 1/2 cup
Ingredients
1 pint of ground cherries, husked (equivalent to 1 heaping scant cup)
1 tbsp lemon juice
1 tbsp maple syrup
1/2 tbsp vanilla
1 tsp sugar
Directions:
In a saucepan, heat up the lemon juice, cherries and sugar over medium heat. Once it begins to boil, or the cherries pop, reduce to a simmer and continuously mix. Add the maple syrup and vanilla once simmering. Simmer for 20 minutes.
Let the compote cool and then store in a jar.
Let's Connect! Here are my other similarly recipes posted below!
Vegan Gingerbread Pancakes with Pear Apple Cranberry Compote
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Vegan Strawberry Hand Pie (No Added Refined Sugar)
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Vegan Summer Berry Crostata Topped with Fresh Rose Sugar
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Author
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com
Follow her travels at: lemontreetravel.com
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