Yesterday my mom surprised me with an incredible gluten-free vegan lemon coconut cake. She's always experimenting, and this time it resulted in 100% success.
She started with a Glutino Old Fashioned Cake and Cookie Mix which made a single layer vanilla cake which she augmented with lemon zest. After it baked, she split it in half and added a thin layer of lemon pudding she had whisked from corn starch, soy milk, Florida Crystals and lemon juice. She topped it with a vanilla cream cheese frosting and generous sprinkle of shredded coconut. Then she fashioned a pretty rose garnish from dried apricots and basil leaves. Beautiful! Delicious!
Earlier in the afternoon I had cooked Triple Green Tempeh with Brown Rice for a client. It's not as heavy and greasey as the kind you might get at a Chinese restaurant. The tempeh is nice and crisp and savory when baked in the oven rather than fried. I like it.