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This cake gets its name from the Great Depression, when it was first popularized because it contains no eggs, butter, or milk (therefore, it's vegan). Nonetheless, it is extremely fluffy and very moist. You can use the icing recipe included or leave it un-iced (we dusted ours with powdered sugar). We found the recipe on budgetbytes.com . Ingredients: For the cake 1 1/2 cups (355 mL) all-purpose flour 1 cup (237 mL) granulated sugar 1/2 teaspoon (2.5 mL) salt 1/3 cup (78 mL) u

This soup is wonderfully spicy and comforting, with a thickened broth made by blending soaked cashews and vegetable broth. We found it on the website ohsheglows.com . Ingredients: For the soup 3/4 cup (180 mL) raw cashews, soaked 6 cups (1.5 L) vegetable broth 1 tablespoon (15 mL) extra-virgin olive oil 3 large garlic cloves, minced 2 cups (475 mL) diced sweet onion (about 1 medium) 1 heaping cup peeled and chopped carrots (about 3 medium) 1 red bell pepper or 1 cup (240 mL)

One question among people who want to become vegetarian or vegan is how they will get enough protein without consuming meat. One answer to that question is to eat more nuts, since nuts are rich in protein, as well as many other nutrients. This recipe, originally published in The Cranks Recipe Book in 1982, is helpful if you want to incorporate more nuts into your diet. Although allergies can stand in the way of cooking with nuts, in this recipe you can customize the nuts incl