Vegetable Curry with Pineapple (Ela Vegan) is a super-simple recipe made with spiced coconut milk (you can use Thai instead of Indian curry powder if wished), and uses fresh, canned or frozen pineapple.
Before cooking, read up on food safety for people & pets.
Use a sharp chef’s knife to slice off at least 1/2 inch on top and bottom. Then stand it upright and use the knife to slowly skim off the skin, using a paring knife to remove any ‘eyes’. Slice into rings, using a knife or cookie cutter to remove the core inside each ring.
Vegan Pineapple Upside-Down Cake
This vegan upside down pineapple cake (Rainbow Nourishments) is a homemade version of a classic favourite, even though pineapples are not from England. This recipe uses tinned pineapple slices, you’ve likely already got a tin in the cupboard to use up.
After making the ‘base’ with brown sugar and Flora vegan butter (no palm oil), press the drained pineapple rings into the batter and set in the fridge. Then it’s a simple case of making your cake batter, pouring on top and baking in the oven. Serve with vegan custard or vegan vanilla ice-cream.
Rather than jars of maraschino cherries (which often contain carmine – a red dye made by boiling red cochineal beetles), go for fresh pitted cherries (or Pack’d organic frozen cherries which are sold in compostable packaging).
Pineapple upside-down cake is actually an American invention – a ‘skillet cake’ that was created after the invention of canned pineapple rings. Back in the 1930s, newspaper articles wrote that ‘no woman can truly call herself a baker until she has made an upside-down cake!’
In fact, other fruits were used too like peach and apricot. So once you master this recipe, you could start experimenting to make it a ‘local seasonal’ upside-down cake!
