Favorite Recipes From the Eco-Village Restaurant

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Combine everything but the water (or bean liquid) in a blender and process until smooth. Then gradually add the liquid until the mixture reaches the desired consistency for dipping or spreading. (NOTE: Here at the Eco-Village we serve this special spread on bread with a slice of Swiss cheese, a slice of tomato, and a topping of our "super sprouts" a combination of clover, alfalfa, and fenugreek.)

Honey Carob Cake

2/3 cup of butter
1-1/4 cups of honey
1/3 cup of carob powder
2 eggs
1 teaspoon of vanilla
2-1/2 cups of flour
1-1/2 teaspoons of baking soda
1/2 teaspoon of salt
1 cup of milk

Cream the butter first and then gradually blend in the honey. Next, add the carob powder and mix well. Beat in the eggs and vanilla and finally add the dry ingredients-a little at a time, mixing in some milk with each addition-and beat till smooth. Now, pour the batter into greased 8-inch round cake pans and bake at 325'F for about 50 minutes (or until a toothpick poked into the middles comes out clean). When done, turn the steaming layers onto a rack to cool. And while you wait, prepare the following frosting to top off your cake:

Minty Cream Cheese Frosting

1 8-ounce package of cream cheese, softened
3 tablespoons of honey
2 tablespoons of juice (orange, we're told, is tastiest) or milk
1 teaspoon of mint extract

Mix all the ingredients together and beat till smooth and fluffy (NOTE: If you're a carob-lover, try adding a tablespoon of carob powder to the above ingredients.) When your cake has cooled, ice it with this tasty topping and sit back to enjoy all the compliments you'll undoubtedly get from your satisfied family and friends!

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