Pineapple, upside-down (no cake)

pina

 

I bought a gorgeous organic pineapple a couple of weeks ago.  I’ve always found the cutting up of this fruit to be a bit of a challenge, so I figured I’d look at some YouTube videos to assist me.  I had heard that if you could pull the spiny leaves out with your hand then it was meant to be ripe. When I watched the video, it said you should be able to smell the pineapple if you put your face up to it.  I did this, and I couldn’t. You also should see a nice golden colour on the outside. Again, I could not.

In one video, it said to put your pineapple in the fridge upside-down for about 30 minutes before cutting it to allow all the natural sugars to disperse rather than collect at the bottom. Well, since mine was definitely not ripe, I left it out for a while (for that, read, a week) in a bowl on my buffet and kind of forgot about it.  You could say it must have been REALLY unripe because after a week it was still not smelling very much like a nice pineapple.

I decided to pop it in the fridge, upside-down. I put it in the side-door where I keep cartons of soy and almond milk and bottles of carbonated water, and left it again, for another week. Crazy, eh?

Well, yesterday I finally got out my big knife and set to work on the pineapple and you know what? It was perfect! It carved up beautifully and I have a nice container of pineapple chunks ready for fruit salad, or a smoothie, or putting into a savoury dish for some juice and sweetness. Or even just for snacking.

Alo-HA!

Chocolate. Cake. ‘Nuff said.

Here’s the recipe I’ve been promising for a couple of days. It’s already rich, but you could up the cocoa and vegan chocolate chips to enhance it further.  I have it on a plate in my kitchen cupboard, but each time I open the door pieces seem to have mysteriously disappeared!  Mom!  (She’s not even a vegan.)

Some might say that this cake is a variation on a “Depression-era” cake from the U.S., or even a “wacky” cake.  Whatever it is, it’s easy, fast and absolutely delicious! I spread a thin layer of Maranatha organic peanut butter on this piece this morning, but you could put whatever vegan frosting you desire on top.

 

chocake

Quick Chocolate Cake

1/2 cup brown rice flour
1 cup organic whole wheat flour
2 cups organic unbleached white flour
1 tsp. baking soda
2 tsp. organic cinnamon
1/2 cup organic canola oil
1/4 cup organic applesauce
2 Tbsp. Bragg’s apple cider vinegar
2 tsps. organic vanilla
1 cup Enjoy Life vegan chocolate chips
2 cups of filtered water

To a large mixing bowl, add each ingredient in the order as described above. Hand mix with a wooden spoon until smooth. Scrape into a 13″ x 9″ pan (greased with coconut oil). Bake at 350 degrees for about 45 minutes or until it tests done with a toothpick or cake tester.
Cool completely. Cut into squares and watch them mysteriously disappear!