Mom's Early Morning Breakfast Cake

I have eaten this coffee cake since I was a boy. My mom used to make this early in the morning and we would smell the cinnamon from our bedroom above the kitchen. It is a wonderful memory. I pulled this recipe out a few weeks back to recreate and veganize it. The changes were easy, but it took me a while to get the right amounts to achieve the same type of crumb the original recipe had. My mom would mix together a cinnamon topping or top it with spoonfuls of jelly that needed to be used (...she thew nothing away and was the first "green" person long I knew and long before it became wise to recycle.)

Mom's Early Morning Coffee Cake ready for the oven

Mom's Early Morning Breakfast Cake

1 1/2 cup flour

2 tsp Baking Powder

1 tsp Baking Soda

3/4 cup Sugar (I used Cane Sugar)

1/2 tsp Salt

1 Tablespoon Shortening (I used Spectrum)

3/4 cup non-dairy Milk

1 tsp Vinegar

1/2 cup Applesauce

1 tsp Vanilla

Additional Cane Sugar (for Sprinkling on top and optional)

3/4 cup Jelly or Preserve of your choice (I used Apricot)

Preheat oven to 375°

Grease and flour an 8x8 square pan. Mix together the non-dairy milk and vinegar as set aside.

In a bowl mix together the flour, baking powder, baking soda, sugar and salt. Add the shortening and mix together with a fork until it looks like small peas (I'm not sure why recipe writers say this because it never looks like small peas! So...the idea is to mix together the flour and the shortening.)

Mix the applesauce and vanilla with the milk/vinegar mixture and pour into the bowl with the dry ingredients. Mix just until blended and pour into the prepared pan. Drop the jelly onto the top of the cake by spoonfuls. Sprinkle with the Cane Sugar.

Bake on the middle rack of the oven for 30-45 minutes. The Breakfast Cake should be golden brown. Cut into large slices and serve with some non-dairy butter or more jelly.



Ready for a nice big slice!





All ready to eat!



Caramelized Onion, Walnut and Spinach Savory Cake

While traveling, I picked up a copy of Vegetarian Times to read on the plane. The June 2012 issue has many good recipes, but sadly very few true Vegan dishes. I love to bake so the recipe for this savory cake popped out at me. It is moist and has all the right elements for a good quick bread. This recipe turned out great eliminating the eggs and yogurt. I think the addition of applesauce complimented the natural sweetness of the onions and added great moisture to the bread. 

The longest part, which is not at all hard, is the caramelized onions. During the length of cooking they break down while their natural sugars are extracted. They brown and turn very sweet. The recipe calls for Walla Walla or Vidalia. These varieties have a naturally high sugar content so these are perfect varieties. Here is a simple trick I learned from a great Chef about caramelizing onions. They tend to stick after the sugars start to break down so add a little water to the pan and stir. This method releases them while you continue to cook them. The onions can very well be prepared several days before and stored in a container in the fridge. Only a small portion is used for the bread, but is suggested that it is served along side as a condiment to the bread once baked. I found that it was perfect on a flat bread as a pizza with some non-dairy cheese and BBQ sauce. Quite delicious.

The main thing to remember about working with quick breads it not to over mix. Over mixing causes the gluten stands in the flour to form which  makes the bread tough. Keeping stirring at a minimum will keep your bread soft and moist. Only mix until it looks incorporated. A little flour is okay.

I personally think you could add all kinds of goodies to this bread. The spinach and applesauce keep it moist, but thinking other greens, toasted nuts and perhaps some sauteed garlic would be nice additions. Parchment paper is a miracle staple in any kitchen. This guarantees that nothing will stick. Just following the steps for this bread and let me know what you think.

Here is my 'veganized' recipe.

Source: Vegetarian Times Magazine, June 2012, p. 68

Caramelized Onion, Walnut and Spinach Savory Cake (Revised for Vegans)

Onion Marmalade

2 Tbs. Olive Oil

4 large sweet onions Vidalia or Walla Walla, thinly sliced (7 cups)

3 Tbs. balsamic vinegar

1 ½ Tbs. light brown sugar

1 tsp. finely chopped fresh thyme

Cake

½ cup (4 oz.) non-dairy milk

1 tsp. vinegar

1 ½ cups all-purpose flour

1 Tbs. baking powder

1 tsp. baking soda

1 tsp. kosher salt

1 tsp. paprika (I like smoked paprika)

1 pinch red pepper (optional)

½ cup applesauce ( I used sweetened  and think it complements the sweetness of the onions)

5 Tbs. Olive Oil

1 cup coarsely chopped spinach

½ cup chopped toasted walnuts

½ cup Onion Marmalade

1.)    To make Onion Marmalade: Heat oil in Dutch oven over medium-high heat. Add onions, and cook 30 minutes, stirring occasionally. Stir in vinegar, brown sugar, and thyme, and reduce heat to medium-low. Cook 40 minutes, or until onions are caramelized. Cool

2.)    To make cake: Preheat oven to 350°F. Line loaf pan with parchment paper, letting ends hang over pan edges.

3.)    Mix together the non-dairy milk with the vinegar and set aside.

4.)    In a large bowl stir together the dry ingredients

5.)    Add the non-dairy milk mixture, the applesauce and oil. Stir till just combined. Add the chopped spinach, walnuts and onion marmalade. Stir till combine. Don’t over mix.

6.)    Pour into pan and back for 45 minutes until knife inserted comes out clean.

7.)    Lift from pan with parchment paper and cool on wire rack.

8.)    Serve with onion marmalade on the side.

Tofu eggless Salad

I recently visited the Harmony Café in Appleton, WI. It was a groovy Coffee House/Café and I loved their "V'eeg'an Eggless Sandwich". They served it on toasted whole grain bread with a side of kettle chips. The flavor was spot on which lured me into wanting more when I traveled home.

The idea of adding Black Salt came from my friend on the St. Louis Arch Vegan's Facebook page. Black Salt, found in Indian grocery stores or International stores, has a sulfur flavor that resembles hard boiled egg flavor. Very strange, but it works if you're missing the flavor of old fashioned egg salad. I am not really one to "mask" ingredients to make it taste like the 'real' thing, but think it works in this application very well. I believe ingredients are what they are and my goal is to make great tasting food no matter what I have to work with. I've never looked back in what I used to eat and only look forward to creating new food.

The Black Salt in this recipe is totally optional. This is a great salad without it and makes perfect sandwiches. Feel free to add all the extras you want. I think adding some ground red pepper or a pinch of mustard powder is a nice addition as well. Oh!!! Don't forget Curry Eggless Salad! Just add some of your favorite curry powder along with everything else. I think adding some toasted Walnuts and some seedless grapes will do the trick! Yummo!

Several hints I've learned and want to share (...please share with me!) This salad is good for about 5 days. It may leech liquid into the bottom of the bowl after sitting in the fridge. Drain this liquid and freshen with a little more Vegan mayonnaise. If you're making a sandwich to carry in your lunch make sure to spread each piece of bread with Vegan butter spread. This helps in keeping your bread from getting soggy. Also...follow the easy steps for pressing tofu. This really makes a huge difference if the moisture is taken away. I generally wrap it in the morning and leave it weighted in the fridge all day. Works perfectly!

Let me know your thoughts!

-don

Tofu eggless Salad

1-14 ounce container - Firm Tofu (pressed - steps below)
2 medium sized Carrots - shredded
6 green onions  - white & green parts chopped
1/2 tsp Black Salt - (Optional) - more or less to taste
Ground pepper - to taste
1 Tablespoon Celery Seed - (Optional)

2 Tablespoons fresh Tarragon - chopped

2 Tablespoons fresh Parsley - chopped

1/2 cup Vegan Mayonnaise - (I used Veganaise)

Pressed Tofu

Remove the tofu from the container and wrap this in three layers of paper towel. Take a kitchen town and wrap it securely. Put this on a cutting board and put a plate on top of the tofu (I used a pie plate). Weight this down with a can of veggies (I used pickled beets - I like them cold out of the fridge). Put this entire contraption - the weight down tofu in the fridge. This can go for several hours or an entire day. The longer you press the goodness, the firmer it will be.

Chop the tofu in small squares of funky shapes (I like it looking all nonconformist so I do irregular shapes) and place this in a bowl with the other ingredients. Mix well and adjust seasonings. Serve on toasted whole grain bread with lettuce and slices of avocado for an amazing sandwich.



Roasted Asparagus & Sauteed Mushroom Thermidor Crepes

Oven Roasted Asparagus filled with Sauteed Mushrooms and a Mixed Herb Pesto Thermidor Sauce with a touch of Sherry.

Hoisin Glazed Tempeh

A simple dinner that was quite deluxe. I stared with a mixed herb, vegan Pesto with walnuts, miso, oregano, parsely and marjoram then added some salad greens. The real topper was the pan seared Udon Noodles and Hoisin Glazed Tempeh sprinkled with Chinese Pepper flakes. Tell me what you think.

Sundried Tomato and Basil Almond Cheese

Yes, I guess I've been missing cheese. I like it on crackers along with a wonderful glass of wine. It's just that amazing. There are many processed vegan cheeses, and these are all fine, but I wanted something different. I wanted something that I would serve to guests as an appetizer or used as a filling in ravioli or pasta shells. I think I've found it. Ah...nut cheese. What the heck?

It reminds me of feta or some crumbly kind of cheese. It's smooth and can be adapted to suit your personal tastes. I found sundried tomatoes in my fridge and decided to give it a try. For this recipe, since it's baked, I think that dried basil works best. Fresh basil is fantastic, and we'll soon have a garden full of it, but once it's chopped and cooked it can turn dark. Dried basil, when mixed in and baked, releases natural oils and gives an amazing flavor to this cheese. This cheese can be eaten right out of the oven, but I like it best after it's chilled and "aged" a bit. The flavors all come together and it's just right. Let me know what you think.

Sundried Tomato and Basil Almond Cheese

2 cups blanched Almonds

½ tsp dried Mustard powder

¼ cup Lemon Juice

¼ cup Olive Oil

4 cloves garlic (more or less to taste – I like garlic)

1 tsp Salt

¼ Sundried Tomatoes in oil – chopped

2 tsp dried Basil

Place the Almonds, Mustard powder, lemon juice, olive oil, garlic and salt in a blender and process until smooth. Add a little more water if it seems too thick (It should be somewhat pourable). Pour the contents from the blender into a bowl and stir in the sundried tomatoes and basil. Line a strainer with cheese cloth and set this over a bowl. Pour the cheese mixture into the cheesecloth lined strainer and gather the sides over the top. Place in fridge over night.

 The next day…

Preheat oven to 350°

I remove the mixture into my hands and mound it into a smallish ball. Place on a slightly greased dish. Bake for 30-40 minutes until slight browned. This can be eaten right away with crackers or chilled.

The Most Wonderful Time of the Year

No work today. I know this is not the case for most, but for me is it a welcomed break from everything December 2011 has thrown at me. Last night started the holiday feeling for me. We attended a wonderful party with friends, and then on to an amazing concert at Powell Symphony Hall to hear Cameron Carpenter and his amazing virtousity on the Organ.


I'm already thinking about 2012 or perhaps what have I done in 2011 to make a difference in my life. My biggest commitment in 2011 was going from Vegetaian to full blown Vegan. I know...wow! I think the most amazing part of chosing to eat a Vegan diet has been the reaction from folks. Most look at me with a puzzled look. I'm not at the point yet to come up with brilliant comments, but I have several good quotes from famous Vegans to help me along my journey.

So...
Baking has taken on an entirely new exploration for me in my Vegan life. Last night, prior to our party and concert, my friends tried some of my Vegan desserts. They were astounded and loved them. They are honest with me so I feel they weren't "...just being nice". So my goals for 2012 are plotting their course (..thanks to my workmate who is helping realize a few dreams and making me commit to writing them down!) A very special thanks to my friend Renee for introducing me to the wonderful world of the Post Punk Kitchen. Isa Chandra is an amazing chef and I've already read all of her cookbooks. 2012 is starting to shape up. Today's venture is Potato Fennel Soup with Oregano Dumplings. More to come on this...

Happy Holidays everyone. Taste test are soon to follow.