PINEAPPLE UPSIDE-DOWN CAKE

Today I Made:

PINEAPPLE UPSIDE-DOWN CAKE for DESSERT.

Recipe from The Vegan Table By Colleen Patrick-Goudreau.

A very traditional cake but always a favorite.

What makes this cake special is the leftover syrup at the bottom of the cake pan.

Just make sure, when you invert the cake onto a platter, do it over the sink.

It will leak all over the place.

PINEAPPLE-CASHEW-QUINOA STIR-FRY

Yesterday I Made:

PINEAPPLE-CASHEW-QUINOA STIR-FRY for DINNER.

Recipe from Veganomicon.

A South Asian inspired dish with a South American Flair.

Quinoa cooked in pineapple juice.

Then stir-fried with green onions, pineapple chunks, peas, ginger, red chili, basil, red bell pepper, soy sauce, mirin, and toasted cashews.

Interesting mix of flavors that actually turned out quite tasty.

Sweet and spicy, with a hint of saltiness from the soy sauce.

This dish comes together in a flash, as long as you have all the ingredients set up and ready to go.

This dish would be great for a get together or just for a warm summer night.

Although, it sure warmed us up last night after a rainy day in Southern California.

*If you desire a less spicy stir-fry, remember to remove the veins and seeds from the red chili.