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Lemon Italian Herbed Grilled Zucchini

Lemon Italian Herbed Grilled Zucchini

Lemon Italian Herbed Grilled Zucchini

Lemon Italian Herbed Grilled Zucchini

Meet my favorite veggie of all time. Zucchini. I love zucchini baked, grilled, sauted, or even as zoodles. I definitely think Id have to say that grilled gives the best flavor though. Not to mention, some gorgeous grill marks. Giving these grilled zucchini some Italian herbs and fresh lemon juice really amped up the flavor and screamed summer!

I mean, really, what says summer more than fresh lemon juice? The obvious is lemonade and of course, you have to have someLemon Sherbert.

I bought 2 really fat zucchini the other day and was trying to think of a more interesting way to cook them than I normally do, which is the oven with just salt and pepper. That is of course, delicious, but I wanted something blog-worthy.

These are so easy to make too. Just mix the dried Italian herbs, lemon juice and water and add everything to a large ziplock bag and shake to coat everything well. This works much easier than trying to do it all in a bowl.

Let me know what you think of theseLemon Italian Herbed Grilled Zucchiniby dropping me feedback below after you make them! Id love to hear. You can also tag me[emailprotected]dont forget my hashtag in your captionthevegan8so its saved to my page and I dont miss it. Enjoy!

2 large zucchini, cut into spears evenly (690 g, I got 28 spears, you may need 3 if yours are small)

1/2-3/4 teaspoon fine sea salt (to taste)

Note: Make sure you use the correct amount of zucchini, so that the seasoning is the right ratio.

Cut the ends off of your zucchini and slice into spears about 2 1/2 inches long and 3/4 inch wide. You want them all similarly sized so they can cook evenly. Set aside.

Start preheating up your grill pan over medium heat. (I used an indoor Calphalon grill pan).

Add all of the dried herbs, salt, pepper, lemon juice and water to a small cup and mix well.

Add the zucchini to a large ziplock bag and pour the lemon mixture over it. Seal the bag and shake it really well to make sure all the zucchini are evenly coated.

Once your pan is hot, lightly spray with nonstick spray. You can try just using some of the lemon liquid instead, but I was too afraid of the zucchini sticking, so I just very lightly sprayed it. Pull each zucchini from the bag with some tongs and place all the zucchini on the pan evenly. Cook for 5-10 minutes on the first side, or until nice dark grill marks have formed. Rotate and cook each side, including the skin, for a few minutes each until the zucchini are tender, but still firm. Cook them longer if you want them really soft. Taste and if it needs more salt or pepper, sprinkle a little more on and serve immediately. There will be leftover liquid from the lemon/herb mixture and if you want an extra zing, you could always drizzle some of it on top!

Grain-Free Chocolate Coconut Cookies


Lemon Herbed Grilled Zucchini sounds and looks so nice and delicious! Also loved the addition of garlic powder! Lovely share, Brandi!

Thanks so much! It tasted AND smelled amazing!

Really, I just love grillingeverything! And of courseright now our gas grill JUST ran out of gas.we need to go pick up a new tank 😛

Oh I did all this inside on my Calphalon grill pansuper easy and fast and easy cleanup, haha! But yes, I grew up where my Dad grilled a lot! I havent grilled outside though in foreverrrrrrr.

Seriously these are the most beautiful grilled zucchinis, Ive ever seen. I love how easy to make and flavorful they are. I like the way to grill my veggies without oil.

You are so sweet, thank you Florian!

Mmmm, grilled zucchini is sooooo good, and great for summer! I love all of the herbs you combined it with too basil, oregano and thyme are the best combination! So healthy and delicious! Amazing Brandi! 🙂

Isnt it the best?! Thank you Harriet!

I absolutely love grilled zucchini best way to prepare it, if you ask me. Never thought of the lemon, though! Perfect flavor combination!

Love grilled zucchini and all those spices. To my chagrin, my husband doesnt like lemon, so I rarely get to make mine with lemon, but I know how amazing it goes in a recipe like this. Funny though how seeing a photo of a grilled veggie can get me excited haha 🙂 They look delicious! Great way to use up all that garden zucchini bounty too.

Haha! Grilled photos are so darn salivating arent they!?! Thats why I wanted a closeup me the closeup shots really are what get me excited to try a recipe!

I totally agree with you, Brandi! Zucchini are sooo good! Ill definitely have to try your recipe; it looks so incredibly delicious. 🙂

Im slightly obsessed with all things zucchini right now, so this look fantastic!

Ok, so I just tried to comment and I accidentally hit submit before writing anything, so hopefully that comment didnt make it through. 🙁 Anyway, grilled zucchini rocks! I am loving all the Italian herbs and lemon for the marinade.such beautiful flavors! Im sure this marinade would work just as well on roasted zucchini too. Yum!

No, just got this one comment 🙂 Thank you so much Jenn, so simple but so good and a perfect side dish!

Look at those perfect grill marks!!! Wow! I LOVE zucchini and my first thought was how awesome this would be to pair with a simple pasta marinara.or veggie burgers. Ill have to pick up some zucchini next week!

That is some GORGEOUS zucchini!! Those grill marks are simply perfect! I honestly think that sometimes we have the same taste buds girl (minus my love for bananas, lol!!) I LOVE grilling my zucchini with lemon and lots of herbs!! I have to try your recipe as well! Zucchini is one of my favorite vegetables to do up on the grill it is simply perfect. I feel like these would also taste great cold the next day in grilled sandwiches 🙂 YUM!

I have so many huge zukes growing in my garden that Im running out of ideas for them. Thanks for this delicious recipe. Im going to try it this week.

I love zucchini! Sometimes the best recipes are those simple ones. I bet this is amazing just eaten hot off the grill!

I love zucchini, especially in the summer! To me, its like cauliflower, so versatile and can be transformed into so many other things. Quick question for youI see that you are using a Calphalon nonstick indoor grill in this recipe. Because you tend to not use a lot of fat/oil in your cooking, do you prefer to use nonstick or stainless steel cookware? Im in the market for new pots and pans, and just dont know which to buy? What do you use in your kitchen? Thanks!

I agree! Zucchini is just the best veggie ever!

Omg Nicole, I just realized I missed the 2nd part of your question, I was originally checking it from my admin panel and didnt see the 2nd partso sorry! I actually used a nonstick grill pan here that Ive had for quite awhile and for my other cooking, I usually use stainless steel pots and pans (by Cuisinart) and cook my veggies in water or broth. I did use spray for these because I really wanted the grill marks and was afraid they would stick too bad. The only other time I use a spray is for pancakes, otherwise they will stick and I love the slight crispy exterior. Hope that helps, and again, I apologize for the delay!

Made these last night on the charcoal grill with both zucchini and yellow squash from my garden! Loved the bright lemony flavor and the seasonings were spot on! So good!

Thank you so much Nicole for the wonderful feedback! Im so happy to hear you loved this recipe, thank you for making it!

Hey Brandi ~ Im with Nicole up there ~ is that a Calphalon nonstick? Ive seen them around here and there; I dont own a grill (sold my last one a few years ago) since I dont eat meat anymore and would love to try grilled veggies! Did you bake these in your oven and if so, what temperature? Thanks so much. Looks delicious!

Hi Julie! Yes, its a Calphalon nonstick grill pan, but I still had to spray it or the zucchini were sticking. I just used the pan over my gas stove top, no oven. Cooked for 5-10 minutes on each side until well browned 🙂

Hi Brandi! I love zucchini, lemon & all those herbs, so Im sure Ill love this! Do you think I could use a George Foreman type grill to make the zucchini? I just found your blog and am looking forward to trying so many of your recipes! They all look delicious! Im addicted to TJs Goddess dressing which I know isnt healthy, so Im excited to find an oil free, healthier, and still vegan recipe! I also try to avoid using oil, although I do use coconut oil, but thats the only kind I ever buy or use. Will let you know how I like the dressing when I try it. Thanks! Elizabeth

Hi Elizabeth, so happy you found me! 🙂 Yes, I think that grill should work just fine, definitely! Cant wait to hear what you think of the recipes! Id definitely try the 20 min alfredo and Lazy Day Tomato Bisque, they are favorites with readers!

Really good! Tasted great as a side for the dreamy creamy rosemary white beans recipe.

Wonderful Allie! Im so glad you enjoyed these, thank you so much for leaving feedback!

Notify me of follow-up comments by email.

Hi! Im Brandi, a wife and mom behind this blog who healed my husbands gout and my digestion issues through a plant-based diet. Im not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. Youll find lots of baked goods here, as Ive been a baker all my life, its my passion!

Grain-Free Chocolate Coconut Cookies


Vegan Peanut Butter Chocolate Chip Cookies

Grain-Free Chocolate Coconut Cookies


Vegan Peanut Butter Chocolate Chip Cookies

Wrapped-Up Chile Rellenos from Vegan Burgers and Burritos Cookbook!

In this Classic Red Velvet Cake I combined a few recipes Ive tried over the years to create the best, the ULTIMATE red velvet cake. For my Red Velvet Cupcakes click

Did you notice how I hit you with a few healthy recipes before I clobbered you with this doozy? Its the only way I can make up for what you are about to see.

Growing up our birthdays were always a big deal, still are actually. When my sisters and I were kids we got to pick out what we wanted to have for our birthday dinner and we even picked the flavor of cake too! My problem was, as a kid I never liked cake. It was a frosting thing. So I always picked chocolate chip cookie bars or cheesecake instead. But anyways its a tradition Ive passed on with my own girls. My oldest, is just like her dad and requests chocolate-chocolate chip cake with butter-cream frosting which is totally fine and totally delicious.

But my youngest is like me sorry to tell ya girly, but its true she doesnt love-love cake. Its a frosting thing for her too. If she does eat it, then its cream cheese frosting and that-tis-it. So thats why the past two years running, shes requestedthisfor her birthday cake. But this year was different. For her 8th birthday she specifically requested a red velvet cake.

What 8 year old dreams of red velvet cake for their 8th birthday? A foodie in the making, thats who. Im so proud!

Since Ive only ate red velvet cakes and never-ever-in-my-life made one, I had to do some research. I did some collaborating and a lil fine tweaking and made what I decided was the best red velvet cake Ive ever had in my life. Ive been hesitant for so long because there is just so-so-SO much red food die, I couldnt bring myself to make one. But I believe everything in moderation and plus when a pair of soft hazel eyes got all kitten-like asking me if I would make it specially forherbirthday I caved. Okay all she had to say is red velv-. and I was in like flynn.

Start by cracking two large eggs into a large measuring makes for easy pouring, and give them a quick beating.

And *gasp*two1 ounce bottles of red food coloring. As in uno and dos.

As I poured the second bottle I wondered if anyone has ever stroked-out from a red velvet cake. I mean TWO bottles!?!! Thats just insane!

So this is grape seed oil and it works just splendid in cakes, and is WAY better for you. Hey-now I have to find some kind of balance with the TWO bottles of red dye! And plus it just makes me feel better.

Stir. And watch out for red droplets that will stain anything and EVERYTHING! Believe me, I speak from experience goodbye favorite funky-floral kitchen towel, you will be missed.

Set that off to the side and start working on the dry ingredients.

In the bowl of your mixer, combine the flour, sugar, salt, baking soda and cocoa powder.

Give it a quick whisk to fluff and get ready for the RED.

Add the RED wet ingredients into the dry and fit your mixer with a whisk attachment.

Turn her on medium and mix until everything is completely blended.

Seriously! I want a lipstick AND a pair of shoes in that color and a clutch. And maybe nail polish too!?

I greased, floured and lined my 9 inch cake pans.

I like to use a measuring cup to divvy up cake batter. It keeps everything even.

And tap the cake pans so any trapped air bubbles may escape. Now just bake in a preheated 350 degree oven for about 25-30 minutes. Depending on your oven you may need to rotate the pans for even baking.

Have the cakes cool for 10 minutes before removing them from pans.

Once removed let them cool completely. Now I made the cake part of this recipe a day in advanced. I wrapped the cakes, individually, and popped them in the fridge until the next day for frosting. But you dont have to do that.

Cream cheese frosting, I love the stuff Im not a huge fan of overly sweet frosting and this one is perfect!For a step-by-step check out my post here.

Now comes the fun part. Place one layer on your cake stand. Dollop a generous amount of frosting and spread it out evenly so some of it starts to fall off the sides of the cake. Place the next layer on top.

Place a larger amount of frosting on top and smooth it out over top and along the sides.

I took my spatula and scraped it so it would trap in any crumbs and then I popped this into the fridge for one hour so the frosting could harden up a bit aka a crumb coat.

After the hour was up I plopped the remainder of my cream cheese frosting over top and smeared it over top of the crumb coat.

I dont like to throw the M-word out there, but this seriously is the muh-muh-moistest cake Ive ever had the pleasure to eat. And Im not even a huge cake fan so this is huge!

But what was even better than this Classic Red Velvet Cake? Was when my daughter told me thank you Mom and how lucky she felt to have a mom who likes to bake. Gah! I know Im totally choked up right now.

So now this weekend you should totally make this Classic Red Velvet Cake. Take pictures and share them with the world (or with me on facebook)! Im tellin ya this is as easy as cake-makin gets. The cake is perfect, the ratio of cream cheese frosting to cake is spot on so why not?

If you are wondering if this Classic Red Velvet Cake recipe can be made into cupcakes, the answer is YES! Heres a post with the details on how to make theBEST Red Velvet Cupcakes(baking temp, time etc.) and white chocolate cream cheese frosting.

My cookbookSimply Scratch : 120 Wholesome Homemade Recipes Made Easyis now available!CLICK HEREfor details and THANK YOU in advance!

An extremely easy, extremely decadent and extremely RED cake!

Prep Time:25 minutes for cake : 10 minutes for frosting

1-1/2 cups grapeseed oil or a light flavorless oil

2 (8 ounces each) packages of cream cheese softened and at room temperature

8 tablespoons (1 stick) unsalted butter, softened and at room temperature

Preheat your oven to 350 degrees and line, spray and flour two 9-inch cake pans. Set those aside.

Lightly beat the eggs with a whisk and then add in the oil, buttermilk, vinegar, vanilla and food coloring. Whisk together until combined.

In the bowl of your mixer, stir together the flour, sugar, cocoa, baking soda and salt.

Add the wet ingredients into the dry and mix on medium until combined, scraping the bottom of the bowl once or twice.

Use a measuring cup to divide the batter evenly among the prepared pans. Tap a few times on the counter to release any air bubbles.

Bake for 25-30 minutes or until a cake tester is inserted and comes out clean. Depending on your oven, you might want to rotate the pans for even baking.

Let the cakes cool for 10 minutes in the pans before removing them to a wire rack.

Once the cake cools its time to frost.

Pull the cream cheese and butter out of the fridge and place on your counter 1 hour before making frosting.

Place the softened cream cheese into the bowl of your stand mixer. Blend on medium speed until creamed.

Use a rubber spatula to scrape down the sides before adding in the butter and vanilla. Blend on low speed until combined with the cream cheese.

Gradually add the 4 cups of confectioners sugar (about 1/3 to 1/2 cup at a time) mixing well after each addition.

Once combined,scrape down the sides and switch over to the whisk attachment. Mix on high speed for 10 to 15 seconds.

This recipe yields enough frosting for a 9-inch two-layer cake, 1 913 cake or roughly 2 dozen cupcakes.

Note: For more of a whipped frosting beat (with the whisk attachment in) for 10 seconds longer.

For some of my cakes I like to do a crumb-coat or a thin frosting to seal in the crumbs. So for this recipe I made a double batch of frosting. First putting a generous amount in between the layers, then a thin coating on the outside. I refrigerated the cake before applying the final frosting layer. This step is totally optional, but if you do decide to crumb coat add an additional hour to the prep time. You might have a little frosting leftover but Im sure you can get creative on how to use it up

[this post contains affiliate links.]

Ive never made a from-scratch red velvet cake I need to try it! Right after Im done turning orange from all the pumpkin stuff Ive been making, I can get my red on.

Your red velvet turned out perfect! Love the colour!

simplyscratchreplied: October 12th, 2012 @ 3:28 pm

This a gorgeous cake! (Smallest slice ever in the last picture, btw!). Your daughter is so lucky to have you! Sounds like she knows it!

Thank you thank you thank you thank you thank you thank you thank you thank you thank YOU!

GORGEOUS. Love the cake stand too! Pretty!

simplyscratchreplied: October 12th, 2012 @ 3:26 pm

Thank you Dana! That stand was passed down to me from my husbands grandmother I cherish it

(sorry to yell, just got a little excited

My sister just made red velvet cupcakes as a test run before Halloween when she goes crazy for baking and entertaining. I, on the other hand, go the distance for Christmas but this cake would look festive on either holiday table.

Looks great! Ill direct my sister your way.

simplyscratchreplied: October 12th, 2012 @ 3:27 pm

Thank you Murissa! I agree red velvet should be enjoyed all year long!

Saw you on Huffington Post & thought Id stop by Great Recipe

simplyscratchreplied: October 12th, 2012 @ 3:27 pm

Red velvet IS all about the frosting. Im a cake-lover, but the only reason I know of to eat red velvet cake is to shovel the amazing cream cheese frosting into ones mouth! Cant WAIT till my little one can request her annual birthday cake!! Thats the best part about being a mom, right???

Your red velvet cake is beautiful! I do know how you feel about adding TWO bottles of red food coloring to any standard batch of cake batter. Ive made red velvet cake with half as much, and got a very satisfactory shade of red (I would use 2 tablespoons coloring plus 2 tablespoons water or more buttermilk). I buy the food coloring from Smart and Final in a 16 ounce bottle, it is much more affordable than buying 1-ounce bottles. Red Velvet Cake is always perfect for the holidays

LOVE this Laurie! The color is magnificent!

I was definitely a cake girl growing up (still am) but I never liked frosting. It was always too sweet and sugary for my taste. But with this gorgeous cake and amazing cream cheese frosting I can definitely get on board!

OMG. YUM!! That cake looks amazing. Ill certainly be trying it!

holy red! that is the most luscious looking red velvet ive ever seen! i seriously love how vibrant the red is even if it is 2 bottles of red food coloring its for good reason!!

Oh ma gawd. This looks amazing! Love how bright the red is.I totally need someone to have a birthday so I can make this!

Wow! What a great post; I love your step by step photos and this recipe looks great. So happy to have found your blog!

I love, love, love the color. When my son requested red velvet for his bday last year, I was so disappointed with my version as the color wasnt as vivid as I wanted. I will try your version next year for his 20th bday, gahh thats a big number for me to absorb!

Look at that gorgeous color! What a great cake for a birthday I am sure your daughter loved it!

I made this at 10:30pm last night. Because thats how exciting my Friday nights are lol! I only have one cake pan so I cut the recipe in half and it worked beautifully. Red velvet is normally not my thing but this is a keeper! I think its the frostingdelicious. Thank you!

WOW! This is so delicious! And the photos make it even more desirable!

At 8 years old, I dont even think I knew what red velvet cake was!!!! Yes, a true foodie in the making is right Laurie! Your cake looks perfect a real classic! The color is PERFECT. Literally, such a gorgeous deep red scarlet. You make one beautiful cake Laurie!

Looks relish! We do not use any artificial colors or flavors in my house, so I may be making this in an uncolored versionsame recipe just minus the dye. Alsoi think you meant for the imgredients to list 2 packages of cream cheese, not cream cheese frosting packages. right?

simplyscratchreplied: October 23rd, 2012 @ 3:33 pm

Lesliereplied: January 29th, 2017 @ 6:32 am

I am thinking of doing the same. I hope your velvet cake turned out well! Did you use water or any other ingredient to replace the liquid from the dye???

Know what I got out of this (beside an awesome recipe)? That your daughter totally knows exactly how to get what she wants. The lucky I have a mom who likes to bake line is a classic.

Could you use anything other than Grapeseed Oil?

So I am obsessed with red velvet (so good!) and Ive been looking for a from-scratch recipe! Thanks so much!

I made this cake last month and you dont lie when you call it a doozy. It just symbolizes every fattening thing you can do to yourself, lol! Everyone enjoyed this cake and it really was quite simple to make. I made a plain ol chocolate layer cake for tonight. Maybe if I am good, I can make that beautiful red velvet cake again , next month?

Oh and by the way, it was my first time to ever have red velevet cake and it was a glorious experience, ty.

I found this recipe last night and tried it today. The last time I made red velvet cake is tasted kinda bitter, and was too dense. Not, moist and dense but Wow, I just pulled a muscle lifting this cake! It wasnt good. So, I tried this recipe except I made a couple of changes as I bake Gluten Free now. It was sooooo good! thank you for this recipe and the mixing of all the wet to add to the dry was a new way for me to do it, but it mixed so easily and turned out beautifully! I will be blogging my GF version today or tomorrow and will give you credit for the original Gluten-full version.

simplyscratchreplied: September 17th, 2013 @ 10:58 pm

I came across your blog by chance after searching for a Red Velvet Cake recipe to try for the first time. All the ingredients made it taste delicious, but I think for me and my oven, Ill probably have to adjust the temperature and cooking time slightly as 25-30 minutes at gas mark 4 (350 degrees) cooked the outside but not the inside. I think my oven is just a bit too powerful lol. Whats more, I left it for 15 minutes to cool before removing it from the tin tins were non-stick AND I coated them but bits of the centre got left behind. Fortunately, because of the moistness of this cake thank you so much for that lol I managed to save these bits (and I got to nick a taste before the coating). That cream cheese frosting is very rich and I only used 6 cups of sugar instead of 8 because I ran out. Final verdict. Lovely cake. Very straight forward recipe. Ill just have to keep at until it looks as flawless as yours does. =D

I am a first time baker and I wanted to try the RVC (my aspirations are very high as you can see! :D) I came across your blog and decided that this is the RVC that I wanna try. I made it yesterday and it turned out yummm to say the least! Especially for a first timer! The cake itself was moist and the cream cheese frost was just sweet