Looking for an occasional decadent treat? This vegan pumpkin cake features a delightful streusel topping with cranberries and walnuts. It's an adapted recipe by Betsy DiJulio, author of The Blooming Platter blog, a great resource for those in search of a bounty of vegan recipes. Moist and delicious, this dish makes an excellent breakfast coffeecake or satisfying post-dinner dessert.
1 can of pumpkin (just under 2 cups)
2/3 cup vegetable oil
2-3 Tbs. vegan sour cream (optional)
2 cups granulated sugar
1/2 cup soymilk
2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. each of baking powder & baking soda
1 tsp. pumpkin pie spice (or to taste)
1/2 tsp. salt Cranberry-Walnut Streusel Topping:
1/2 cup vegan margarine, room temperature
1/2 cup brown sugar
1+ tsp. pumpkin pie spice
1 cup self-rising flour
1/3-1/2 cup dried cranberries
1/3-1/2 cup walnuts, finely chopped
In a large bowl, stir together the first six ingredients (avoid using a mixer to prevent gumminess); stir in remaining ingredients until well combined.
Transfer batter to a greased 9 x 13" metal pan, spreading evenly.
Make the streusel by crumbling together the first four ingredients with your fingers until the clumps start to look fairly uniform; add dried cranberries and walnuts and continue to mix with your fingers just until all ingredients are well distributed.
Crumble streusel evenly over the top surface of the cake and bake at 350 degrees for about 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool completely on a wire rack and store covered or in an airtight container.
Tofutti's soy ice cream pint size desserts have been widely available for years. But did you know that Tofutti also makes many other delicious dairy-free products? Better Than Cream Cheese and Sour Supreme (both with non-hydrogenated options) are just a few of their great vegan products that can add a tasty soy-enriched lift to your recipes. Tofutti also makes old-fashioned soft n' chewy cookies, and let's not forget about their vegan Pizza Pizzaz!
A newly published study from Korea suggests that high levels of soy isoflavones in the blood is linked to reduced risk of stomach cancer. This study appears in the current issue of the journal Cancer Epidemiology, Biomarkers & Prevention.
While most of the published research in the area of cancer prevention is based upon the subjective recall of patients, the authors of this study directly measured the levels of the two major dietary soy isoflavones (genistein and daidzein) in the blood of 524 patient volunteers. Participants included 131 patients with recently diagnosed stomach cancer and 393 “control” patients who did not have stomach cancer. Those with the highest levels of genistein in their blood were found to be 46 percent less likely to be diagnosed with stomach cancer. Even more impressive, volunteers with the highest daidzein blood levels were 79 percent less likely to be diagnosed with stomach cancer when compared to the volunteers with the lowest levels.
Sloane and Matt first met at a protest of Huntingdon Life Sciences, a brutal animal testing laboratory. Immediately there was a spark and they quickly became friends. In a very short time they realized that the friendship had grown into a loving relationship, both of them bringing out the best in each other. Matt was quickly adopted into Sloane's family of three rescued kitties, and realized that he'd found a home with Sloane and the cats. During last year's Animal Rights National Conference, Matt proposed to Sloane and she happily accepted.
Having met at an animal rights protest, and becoming engaged at the animal rights conference, they are planning to get married at Woodstock Farm Animal Sanctuary in New York. On June 5th, they'll exchange vows and invite their friends and family to visit with the rescued animals and enjoy delicious vegan food. The happy couple looks forward to spending the rest of their lives together, speaking out for animals.