Hummingbird Cake

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If you're looking for a rich-tasting dessert for those special days--birthdays, holidays, Thursdays--you might like this Hummingbird cake.

There are many versions of Hummingbird cake. The original recipe includes oil and eggs and nuts and a bazillion calories. This cake itself has no added oils or eggs, but contains walnuts. You can use your favorite frosting or eat it unfrosted. This simple vanilla frosting contains one tablespoon light margarine, which is 4.5 grams fat. You can switch that for a fattier margarine or substitute more yogurt or something else like fruit juice or soy milk. You can use cream cheese instead of margarine and yogurt. You can add coconut and walnuts to the frosting or sprinkle them on top. You could add cinnamon to the frosting, or use a different flavor for the vanilla extract, perhaps pineapple flavor or something citrus like lemon or orange. Whatever you like. I think Hummingbird cake typically has cream cheese frosting.

Kari's Hummingbird Cake

2 Tbsp flaxseed meal
8 Tbsp water

1 cup whole wheat pastry flour
1 cup unbleached flour
1/4 cup coconut flour
3/4 cup turbinado sugar
1 3/4 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon

2 mashed bananas (1 scant cup)
1/2 cup crushed pineapple
1/2 cup plain soy yogurt
1/2 Tbsp vanilla

1/2 cup chopped walnuts

Preheat oven to 350F. Spray 9x9 baking pan with cooking spray.
In a small bowl, whisk together flaxseed meal and water. Set aside.
In a large bowl, combine flours, turbinado sugar, baking powder, salt, and cinnamon.
In a medium bowl, combine bananas, pineapple, soy yogurt, and vanilla. Add flaxseed meal/water mixture and mix well.
Add wet mixture to dry mixture; stir until all moistened, but don't over-mix. Stir in walnuts.
Spread batter in prepared pan. Bake for 30 minutes. Cool. Frost if desired.

Frosting:
1 Tbsp plain soy yogurt
1 Tbsp light Blue Bonnet margarine (or other)
1 tsp vanilla
2 cups confectioners sugar

Beat yogurt and margarine together. Add vanilla, then add confectioners sugar 1/2 cup at a time, beating well until smooth. Frost cake.

Is that Mulligatawny Soup?

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Mulligatawny is an Anglo-Indian soup. The name translated from Tamil, Millagu Thanni, means pepper water. There are numerous variations. I made this version using the pressure cooker, but you can make it in a regular pot. It is fairly spicy.

Kari's Mulligatawny Soup

serves 5-6

1/2 Tbsp oil
1 tsp black mustard seeds
1/2 tsp cumin seeds
2 Tbsp urad dal (black gram skinned-split), rinsed and dried
1 tsp minced fresh gingerroot
4 cloves garlic, minced
1 large onion, chopped (1 1/2 cups)
3 large carrots, diced (1 1/2 cups)
2 stalks celery, diced (1 cup)
1 medium sweet potato, diced (approx 2 cups)
2 Tbsp Madras Curry Powder
1 Tbsp Sambal Oelek (more or less to taste)
4 cups water
2 vegetable bouillon cubes
1/2 cup mango chutney
1/2 small cauliflower, chopped (approx 2 cups)
1 16-ounce can Chickpeas, rinsed and drained
1/2 cup frozen peas
Cooked Basmati Rice

In pressure cooker, heat oil over medium. Add mustard and cumin seeds, cover the pan to prevent splatter, and cook just until seeds stop popping. Add urad dal; cook, stirring constantly, until golden. Add ginger and garlic; cook and stir 1 minute. Add onion, carrot, celery, and sweet potato. Add Sambal Oelek and curry powder. Cook and stir a couple minutes. Add 4 cups water and vegetable bouillon. Stir well. Secure lid on pressure cooker, bring to pressure and cook 4 minutes. Turn off heat and let rest 1 minute, then use rapid release method to release pressure. Remove 1 cup of veggies with some broth to a separate container and mash, or puree in blender, then return it to the pot. Add chutney, cauliflower, and chickpeas. Simmer 15 minutes, or until cauliflower is tender. Add peas and cook a minute to heat through. Adjust seasonings, adding salt if necessary. Serve soup with rice, as desired.