Blueberry Orange Vegan Cake

The Plant Based Journey Continues...
Highly Recommended Site:
NutritionFacts.org - Michael Gregor, M.D. has volumes of information

Did you know that currents offer more nutrients than raisins?  

The skin is the healthiest part of a raisin, thus there is more surface area (skin per volume) on a current (made from little champagne grapes).  
Raisins can drop your bad cholesterol.

All sorts of information like this is on Dr. Greger's site!    

PLANT BASED does not have to be complicated...here is today's afternoon snack.  

Many orphans from Sophia and Bella's 12th birthday celebration
requested the recipes for the birthday cakes!

Start scrubbing the citrus...you will need 4 oranges and 1 lemon worth of zest

Ingredients...

Bella's Blueberry Orange Bundt Cake

1 cup blueberries, fresh or frozen (thaw if frozen, drain juice)
1/3 cup silken tofu (soft or firm)
1/2 cup water
3/4 cup fresh squeezed orange juice
1/2 cup canola oil (grape seed oil works great, too)
1 tsp. lemon extract
2 1/2 cups whole wheat pastry flour
1/2 cup granulated sugar
1 1/2 tsp. baking soda
1/2 tsp. salt
zest from 4 oranges +  1 lemon
Preheat oven to 350 degrees.  Lightly spray Bundt pan.
In a bowl, combine flour, sugar, baking soda, salt, and zest.  Mix and form a well in the center.
Combine in blender and blend until smooth:  tofu, water, orange juice, oil, and extract.
Pour wet mixture into well, mix until combined.  Do not over stir.  Fold in blueberries.
Pour into prepared pan.
Bake for 45-50 minutes, until tester comes out clean.  Do not over bake!  Let cool in the pan for 10 minutes, then invert and cool on a wire rack or plate.

*Because the above recipe makes a modest sized cake, I doubled it and made a 

jumbo Bundt!  (I had to feed 15 hungry orphans!)  Just add a bit more baking time!

Today we packaged up some slices for teachers and friends...
string, cellophane, cute cupcake papers, gift tags and 
your presentation is delicious, as well!