I believe I am not alone in affirming that the best desserts are the ones that use simple ingredients and easy methods of preparation. Thinking of all the recipes I've made, I realise that it was indeed the simplest ones that I kept making over the years. Among these there are only a few that amazed me with their versatility and inspired me to try other versions. One such recipe is Susan Voisin's Peach Upside-Down Cake. I found it three years ago while searching for a cake batter for my vegan upside-down pineapple cake. I've made her recipe many times using different fruit and even succeeded in creating a gluten-free version which I will post soon.
June 13, 2012
On my last trip to the local library I leafed through some cookbooks in search for inspiration and found this great recipe in Anne Sheasby's book "High fibre cooking". I'd wanted to try a meatless loaf for a long time but never found a good recipe and this one looked very promising. I made a few modifications because the original recipe is not vegan or gluten-free and loved how the loaf turned out. I greatly enjoyed the crispy crust and the inside held together very well. The loaf was full of flavour, moist, with a good bite to it. The recipe is very easy to make, with a basic preparation and ingredients that are widely available. This is a great way to incorporate high-fiber, nutrient-dense foods into one's diet. The loaf can also be served on a special occasion, thanks to its festive appearance.