Spring is in the FARE!

Pineapple Upside-Down Cake

This moist cake is the perfect thing to serve after a holiday meal.

1/3 cup margarine, melted
1 cup lightly packed brown sugar
1 20-oz. can sliced pineapple, drained, reserving juice
8 maraschino cherries, stems removed
Reserved pineapple juice mixed with enough soy milk to equal 1 3/4 cups
1 tsp. vanilla
1/2 cup vegetable oil
1 cup granulated sugar
2 1/2 cups all-purpose flour
2/3 cup soy protein isolate/shake drink mix (available at health food stores)
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda

•Preheat the oven to 375°F.
•Pour the margarine on the bottom of a 9-inch by 13-inch glass dish, sprinkling brown sugar evenly over top. Arrange pineapple slices side by side on top of brown sugar, putting a cherry in the hole of each slice.
•Combine the juice-and-soy-milk mixture, vanilla, oil, and sugar in a large bowl. Into this mixture, sift the flour, soy protein isolate, salt, baking powder, and baking soda. Beat with an electric mixer until smooth. Pour this batter over the pineapples in the glass dish, spreading evenly.
•Bake at 375°F for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool for 10 minutes before flipping onto a serving platter.

Makes 8 servings

Coconut-Pineapple Bread

This tropical bread is delicious when served with a citrus marmalade or a little coconut cream.

2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2-4 Tbsp. vegan margarine, softened
1/2 cup sugar (try Florida Crystals brand)
Egg replacer equivalent to 1 egg
1 tsp. vanilla extract
1 tsp. rum extract
1/4 cup soy milk
8 1/2-oz. can crushed pineapple and juice
1/2 cup chopped macadamia nuts
1/4-1/2 cup shredded toasted coconut

•Preheat the oven to 350°F. Grease a 9- x 5-inch loaf pan.
•Sift together the flour, baking powder, baking soda, and salt in large bowl.
•In a separate large bowl, cream together the vegan margarine and sugar until light and fluffy. Add the egg replacer, vanilla extract, and rum extract. Add the flour mixture and the soy milk, pineapple, and juice. Stir until just combined. Add more flour if needed?the dough should be sticky and not too thick.
•Fold in the nuts and coconut.
•Pour into the prepared pan and bake for 1 hour.

Makes 8-10 servings

Pineapple ‘Chicken’

Don’t know what to do with the leftover pineapple? Make this satisfying dish and “wow” your friends and family.

20-oz. can sliced pineapple in juice
1/4 cup soy sauce
2 Tbsp. chopped green onion
1/2 tsp. ground ginger
1/2 tsp. garlic powder
2 lbs. veggie chicken (try Morningstar Farms Chik’n Strips)

•Preheat the oven to 375°F.
•Drain the pineapple, reserving 1/4 cup of the juice. Set aside.
•In a roasting pan, combine the reserved pineapple juice, soy sauce, green onion, ginger, and garlic powder. Add the “chicken” and turn to coat thoroughly.
•Bake for 40 minutes, until the “chicken” is warm. Add the pineapple slices and cook for 5 minutes.
•Serve over rice.

Makes 4 to 6 servings