Makes (2) 9x13” pans
This cake is a great foundational recipe---enjoy!

Preheat you oven to 350 F

Mix:
2 ½ cup unbleached flour
1 ¾ cup dehydrated cane sugar
½ Tablespoon vanilla extract
1 teaspoon sea salt
1 Tablespoon vinegar
2/3 cup oil – canola or safflower
2 cups water
Place parchment paper on the bottom of each pan
and portion out an equal amount of batter into each pan
bake at 350F for approximately 12-15 minutes or until light brown and test is clean

Sage’s Mascarpone Style Tofu Cream

Sage’s Tiramisu
plan to make the night before the day of serving
Serves 12 servings

With a submersion blender or a regular blender:

Blend:
-1/2 package (7oz.) drained 14 oz package of silken tofu
-1 (14oz) package drained soft tofu
-3/4 cup sugar
-1/2 cup oil (canola or safflower)
-1/4 cup bottled lemon juice
-2 teaspoon vanilla extract
-1 teaspoon sea salt

Sage’s Chocolate Syrup
Use this syrup for chocolate milk, hot chocolate, shakes and garnish for tiramisu and other wonderful desserts
-1/3lb or 5 ½ oz. Rapunzel coco powder
-1 cup water
-2 cups dehydrated cane sugar
-pinch sea salt
-1 teaspoon vanilla extract
-blend till homogenized and sugar is dissolved (10 minutes)

Sage’s Tiramisu Mocha Rum Sauce
-¼ cup rum
-½ cup chocolate syrup
-½ cup espresso

Sage’s Tiramisu
-Remove vanilla cakes from their pans and remove parchment paper.
-In a clean 9” X 13” pan place 1 sheet of vanilla cake
-Soak with ¾ cup of mocha rum sauce,
when sauce is fully absorbed into the cake, put down 1/3 of cream mixture and spread evenly across
-then place another sheet of cake on top of the cream
- poke this layer with a fork to allow the sauce to infuse evenly.
- slowly pour the last ½ cup of mocha rum sauce over the top sheet of cake.
-when this has infused fully, place the rest of the cream over top and spread evenly
-cover the cake(be sure to cover as it will take on flavors from other items in your refrigerator)
- let the cake settle and firm over a 8 hour period of time.
-score the cake into 12 servings---this will be 3 slices x 4 slices
-use a brownie server to properly pull these slices out of pan, the cake is fragile and
is best taken from the pan with a server that is flat and is the same size as the piece you are taking out.
-garnish each portion with Sage’s Chocolate Syrup recipe and ground cinnamon
“James Goodman” a server at Sage’s Café loves to make bonsai tree shapes with the
chocolate syrup --- be creative---enjoy your chocolate and sugar Fair Trade without guilt
from slavery foods---enjoy life

Tea Pairing:
Try the tiramisu with a Rishi Tea Organic Wuyi Oolong which will also cleanse your palate in between bites with its rich but smooth flavor and low levels of acidity

Sage's Cafe in Salt Lake City, Utah (Sagescafe.com)

This excellent organic, vegetarian restaurant serves some of the most delecious veg food in Salt Lake City.

Some of their menu items are:

Fresh Herb Pesto Pasta
fresh basil walnut pesto tossed into fresh semolina linguini pasta, topped with steamed spinach and roasted tomatoes served with garlic bread

Mushroom Stroganoff
creamy and savory sauce with oyster and portabella mushrooms served with fresh semolina papparadelle pasta and garlic bread

Picadillo Vegetariano
A fresh sauté of tomato, bell pepper, onion, carrot, grilled tofu, black beans, brown rice and Caribbean spices topped with California black olives served with cilantro-lime vinaigrette tossed greens

Tacos Vegetarianos
corn soft tacos filled with your choice of tempeh, tofu, vegetarian chicken or portabella mushrooms served with grilled vegetables, cilantro-lime vinaigrette tossed greens sour cream and guacamole

Magical Wok
seasonal vegetables and cashew coconut curry and your choice of tofu, tempeh, portabella mushrooms, or vegetarian chicken, brown rice or soba noodles mild, medium, or hot

Raw Foods

Miso Soup
Warmed barley miso soup with fine diced vegetables and wakame served less than 120°F

The Rawsta
colorful dish of thin sliced cabbage, thin sliced carrots, fresh tomato, fresh salad greens, and tossed with fresh herb pesto and topped with avocado

Cashew Pad Thai
crisp chopped seasonal vegetables, salad greens fresh Thai basil, cilantro and chili tossed into a fresh lime ginger nama shoyu and raw olive oil emulsification topped with crumbled cashew

Raw Three Layer Lasagna Tasting
layers of zucchini noodles, cashew cream, peeled tomatoes topped with fresh herbed sun dried tomato pomadora, olive oil cured portabellas on a bed of fresh baby spinach, served with dollops of fresh basil pesto and in-house marinated California black olives with mixed greens a lemon wedge and fresh garlic wafer crackers

Appetizers

Seasonal Soup

Fruit Plate

Carrot Butter Crostini
thin slices of toasted 7-grain bread with our macadamia creamed carrot butter

Mushroom Escargot
roasted mushrooms with carrot butter and toasted baguette slices

Bruschetta
slices of 7-grain bread topped with fresh basil pesto, baked tofu, tomato, and almond sprinkles

Asian Lettuce Wraps
your choice of tofu, tempeh or vegetarian chicken with a sweet and spicy shoyu, fresh chili reduction served with crisp romaine lettuce leaves

Taquitos
corn tortillas stuffed with potatoes, black beans, tomato, cilantro and spices with cilantro lime tossed greens 6.00

Gado Gado
Indonesian style tasting plate with baked tofu, grilled tempeh, steamed vegetables, romaine hearts and spicy peanut sauce for dipping

11 DVD Kurma Great Vegetarian Dsihes Cooking Videos Set for just $49. Individually each video costs $14.95.for a savings of over $100