S'sK 2 layer Strawberry Blueberry Whipped Cream Cake

2 layer Strawberry Blueberry Whipped Cream Cake

Ingredients:

1. Funfetti Cake

Funfetti Cake Mix

1 cup water

1/2 cup canola oil

3 whole eggs

2. Fresh Fruit

Strawberries

Blueberries

3. Whipped Cream Frosting

1 Quart Heavy Whipping Cream

2 cups powdered sugar

2 teaspoons vanilla extract

Step 1: Cake, washing fruit, and making whipped cream

1. Make Funfetti whole egg recipe cake following the instructions on the box. I bake 2, 8-inch round cakes with one package of Funfetti. My bake time is about 30 minutes. After baking, set aside to cool.

2. Wash fresh fruit.

3. Cut strawberries into little pieces. Set aside.

4. Make whipped cream.

a. Add heavy whipping cream to large bowl.

b. Add powdered sugar and vanilla extract to the whipping cream.

c. Beat whipping cream until it firms up and becomes a thick whipped cream. It usually takes me about 5-10 minutes of beating the cream on medium with a whisk attachment.

Step 2: Cake Assembly

1. Use a sharp cake knife to flatten the top of each of the 2 cakes.

2. Put first cake on a cake plate.

3. Add a layer of whipped cream frosting to the top of the first cake.

4. Add strawberries and blueberries on top of the whipped cream frosting.

5. Add second cake on top of strawberries and blueberries layer. Make sure to add the flat side down.

6. Add frosting to the top and sides of the cake. I use a squeegee.

7. Decorate top of cake with strawberries and blueberries.

8. Refrigerate cake immediately.

9. Store cake in an air-tight cake container in the refrigerator. Cake will last about 3 days (no preservatives).

S'sK Vegetarian "Beef" Stroganoff with WestSoy Seitan Wheat Protein

This is my original recipe for Vegetarian "Beef" Stroganoff. :) My Stroganoff sauce is super rich, creamy, and tastey.

Stroganoff usually comes with noodles as the base layer, but I like to spice things up and use a parsley mashed potato as my base.

Mashed Potatoes

Potatoes

Salt

Milk

Parsley

Stroganoff Sauce

2 tablespoons canola oil

1 large onion

5 carrots

2 teaspoons garlic

1 1/2 cups veggie broth

2 teaspoons black pepper

1 cup sour cream

1/2 package (4 oz.) Philly Cream Cheese

Meat substitute

2 packages WestSoy Seitan Wheat Protein

Step 1: Veggie Prep

1. Wash, peel, cube potatoes. Set aside.

2. Wash, remove first layer of skin of onion, and chop onion. Set aside.

3. Wash, peel, and chop carrots. Set aside.

Step 2: Boil potatoes

1. Boil potatoes until soft when pierced with a fork. Drain water and mash potatoes with a fork.

2. Add salt, a little milk, and parsley to taste. Set aside.

Step 3: Making the Stroganoff

1. Add canola oil to stir fry pan.

2. Add onions and start frying on medium low. We want our onions to cook all the way through without burning them. Make sure to stir often.

3. Once onions look about 3/4 of the way done, add carrots and garlic. Continue to stir often.

4. When onions and carrots look done, (carrots soft, onions not burned!) add veggie broth to pan and raise stove top heat to medium high. Add black pepper and allow contents to boil for about 2 minutes.

5. ***in a different pan start pan frying the Seitan.

6. Add sour cream and Philly cream cheese. Turn heat off. Continue stirring and let it sit for about 5 minutes. Sauce is done!

Step 4: Pan frying the Seitan

1. Add canola oil to stir fry pan. Turn stove top to medium heat.

2. Add 2 packages of Seitan to pan (make sure to add the juice that is soaking the Seitan to the pan too!) and stir and flip Seitan occasionally.

3. In about 8 minutes, your Seitan will be golden brown and crispy and done.

Step 5: Putting it together

1. Grab a plate.

2. Add mashed potatoes to bottom of the plate.

3. Add sauce to the mashed potatoes.

4. Add Seitan to plate.