Fresh Orange Bundt Cake with Black Walnut Streusel

I created this cake to share with a dear friend for her birthday in memory of her dad, who loved a black walnut-orange cake, as she is selling the family home during her birthday week. Today, Veterans Day, we enjoyed a still-warm slice with mid-morning chai on her eclectic artsy patio near the beach.

Streusel:
1/4 cup flour
1/4 cup brown sugar
3/4 cup coarsely chopped black walnuts (or nut of your choice)
1/4 cup softened vegan butter

1 cup non-dairy milk
2 tablespoons apple cider vinegar
3/4 cup vegetable oil
1 cup natural sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
Zest of 2 medium oranges
1 cup fresh squeezed orange juice
Oprional: 1 tablespoon orange liqueur
3 cups flour (I use white whole wheat)
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon sea salt

Grease and flour 10-cup bundt pan. Preheat oven to 350 degrees.

Place all streusel ingredients in small bowl and crumble together with fingers. Set aside.

Whisk together non-dairy milk and vinegar in a small bowl and set aside to curdle. In a large bowl of electric mixer beat together oil and sugars for a couple of minutes at medium speed, scraping down sides of bowl as necessary, adding vanilla and orange zest at the end. Add both liquids (curdled nondairy milk and orange juice) and flour, alternating, about 3/4 cup at a time, beginning and ending with flour. Beat in baking soda, powder, and salt. Crumble streusel evenly into bottom of bundt panel. Pour batter over and gently smooth top. Bake 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan; invert onto wire rack to finish cooling or enjoy while still warm.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganorangebundtcake #plantbasedorangebundt cake
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Roasted Orange Salad with Smokey Orange Dressing (vegan & plant-based)

If you have never enjoyed roasted oranges, skin and all, what are you waiting for?!

When I accepted a position teaching upper school art at Norfolk Academy in July, I had no idea that breakfast and lunch prepared by the talented refectory staff were part of the incentive package. And what an incentive. I am not a breakfast-eater, but I relish my specially-prepared vegan lunches.

We joke that the Academy owns an orchard, as we are fed a bounty of apples and oranges, tucked into our lunch bags. I find whole fruit a little messy to eat–I am not a fan of juice running down my chin–so by the end of each week, I have a collection of whole fruit. From the apples, I make bundt cakes once or sometimes twice a week for faculty members and staff. Sometimes, I use fresh oranges for the liquid.

But, when it occurred to me that roasted oranges in a salad might be a delicious way to use them, I conducted some research, experimented, developed this recipe, and never looked back. Try not to drink the dressing; it is that good.

Make dressing first:

Smokey Orange Dressing

*1/4 cup orange infused vinegar (I buy Orange Blossom Vinegar at Harris Teeter)
*1/4 cup orange infused olive oil (I buy an rosemary-orange variety at Harris Teeter)
1 tablespoon hot chili oil (see my recipe on this website)
2 large cloves garlic, minced
1/4 to 1/2 teaspoon smoked paprika
1/4 to 1/2 teaspoon sea salt
Note: you can substitute sherry vinegar and plain olive oil plus zest of 1 small orange

Whisk together all ingredients in a small bowl.

Serve dressing over arugula with diced red onion, roasted oranges (recipe follows), and roasted pistachios.

Roasted Oranges

Slice oranges 1/8 to 1/4-inch thick. Place on foil or parchment paper on rimmed baking sheet. Drizzle lightly with olive oil and sprinkle lightly with sea salt. Roast oranges at 425 degrees for 20 minutes.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #roastedoranges #roastedorangesalad
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Apple Pie Bundt Cake (vegan & plant-based)

I made this beautiful bundt for Bob’s dad’s socially-distanced outdoor 89th birthday gathering for 9 and 2 on FaceTime. The surprise ingredient of a can of apple pie filling insures extra moistness and fall flavors.

3/4 cup vegetable oil
1 1/2 cup sugar
3 cups flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 to 4 tablespoons non-dairy milk

1 tablespoon molasses
1 teaspoon vanilla
1/2 teaspoon almond extract
20 ounces apple pie filling (I leave the slices whole, but you could chop or mash)
Optional: Maple-Cinnamon “Cream Cheese” Glaze (recipe follows)

Garnish: 1/2 cup chopped pecans and, optionally, 8 apple chips or dried apple slices

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. Combine oil and sugar in large bowl of electric mixer. Beat at medium speed about a minute to dissolve sugar. Add remaining ingredients and beat a couple more minutes or just until completely combined, stopping to scrape down sides of bowl as necessary. Spoon batter evenly into pan and gently smooth top. Bake approximately 45-50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, invert onto wire rack, and cool completely. Spoon Glaze around top and let cascade down inside and outside. Garnish with chopped or whole pecans and optional apple chips.

Maple-Cinnamon Cream Cheese Glaze
2 ounces firm tofu (I use regular for body)
1/4 cup vegan butter
1 tablespoon maple syrup

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 teaspoon pure lemon extract or zest of 1 small lemon

1/2 teaspoon cinnamon

Approximately 4 cups powdered sugar

In bowl of large food processor, process all ingredients except powdered sugar for a few minutes or until completely smooth. Add half of powdered sugar and process until smooth. Repeat with remaining powdered sugar. Add additional powdered sugar if necessary to reach desired consistency.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganbundtcake #plantbasedbundtcake #veganapplebundtcake #plantbasedapplebundtcake
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Apple Cinnamon Oatmeal Bread (vegan & plant-based)

Who am I kidding? This luscious bread is really a cake!

Gifted to yet another helpful colleague, my latest creation with the apples leftover from lunches at my new school–which surely owns an orchard–is simply insane in the flavor and texture departments.

If you are thinking that oatmeal=dry and crumbly, think again…and try not to do a header into the batter!

3 apples, stemmed, cored, and cut into chunks
1/2 cup vegetable oil
1 cup sugar
2 cups flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
1/2 cup old fashioned oats

Preheat oven to 350 degrees. Grease a 5 x 9″ loaf pan. In food processor, process apples until finely chopped. Add remaining ingredients and process just until well combined. Stir in oatmeal. Transfer into prepared pan. Bake 50 minutes or until wooden pick inserted on center comes out clean. Cool in pan 10 minutes. Invert onto wire rack to cool completely.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #plantbasedapplebread #veganapplebread #plantbasedapplecake #veganapplecake
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Apricot-Cream Cheese Bars with Oatmeal-Almond Crumble (vegan & plant-based)

Yield: 8 large bars to 16 small squares

This recipe is a new iteration of a longstanding Thanksgiving favorite: Cranberry Crumble. I use the same crumble, only I add a smidgen of ground ginger and switched out pecans for sliced almonds. Then I substituted my Apricot-Cream Cheese Filling–with its hint of fresh lemon and almond extract–for the original cranberry filling. Now I have an easy, delectable, and very pretty–in a rustic sort of way–favorite bar for the cool months and the summer months.

Apricot-Cream Cheese Filling:

1 tablespoon flaxseed meal

3 tablespoons lemon juice

8 ounces vegan cream cheese

1/2 cup granulated sugar

1/4 teaspoon almond extract

1/2 cup plump dried apricots (about 12), chopped (I get about 6 to 8 pieces per apricot)

In a small bowl or cup, whisk together flaxseed meal and lemon juice. Set aside to thicken. In a medium or large bowl, beat cream cheese with an electric mixer until fluffy. Add sugar and almond extract, and continue beating until creamy. Beat in flaxseed meal and lemon mixture until fully and fully incorporated. Fold in dried apricots. Set aside while you make crust/topping.

Crust and Topping:

½ cup vegan butter, melted
1 cup packed light or dark brown sugar
1 cup all-purpose flour
1 cup old fashioned or quick-cooking oats
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup sliced almonds

Preheat oven to 350 degrees. Spray 8 inch square baking pan with non-stick spray, line with parchment paper or foil, pressing smooth, and spray again with non-stick spray. In a medium bowl, mix together all ingredients, except almonds, with a fork. Spoon half of this mixture into prepared pan patting gently into place. Pour filling over and spread to cover all the way to the edges. Mix almonds with remaining pastry mixture and sprinkle evenly over filling. Bake 25 to 30 minutes or until nicely browned. Cool completely on a wire rack and cover and chill for several hours before lifting out of pan and slicing with a serrated knife.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganbars #plantbasedbars #veganapricot #plantbasedapricot

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Vegan Black Forest Smoothie
(Cherry & Chocolate)

Black Forrest SmoothieYield: 2 servings (or 1 big one if you are really hungry and in need of hydration)

This is what would happen if cherries and chocolate had a nutritious love child…

I love Black Forest Cake and, when I discovered some chocolate cake crumbs in the fridge–from hollowing out cupcakes for a caramel filling–,I knew I would use them to top a Black Forest Cake-inspired smoothie for breakfast.

When I make a smoothie, I always use frozen fruit to achieve my favorite creamy texture.  So, because frozen dark sweet cherries were significantly more calories and less nutrition than the cherry-berry blend, I purchased athye latter.  I actually had fresh cherries in the fridge, but didn’t want to pit them, so I just used them as part of the tantalizing garnish.

Also, because I wanted a bit more nutrition and can’t be necessarily trusted to get it at another meal–lately I’ve wanted “French Fries and Champagne” for dinner (be sure to check out my post about this tomorrow or Saturday)–I added a lot of fresh baby kale.  That likely masked the cherry flavor a little but preserved the beautiful color, so I boosted the flavor with a few maraschino cherries.

All this baby needed was a couple of tablespoons of chocolate syrup–Hershey’s is vegan, but use melted vegan chocolate if you prefer–; a little extra sweetness for which I use a powdered stevia; an optional boost of omega-3 fatty acides with some flaxseed meal; and a pretty garnish of fresh cherries, another drizzle of chocolate syrup, cake crumbs, and two cute paper straws from Target.

The two straws were just for looks mind you…I shared with no one!

2 cups soy or other non-dairy milk

2 lightly packed cups baby kale leaves with tender stems

1 cup frozen cherries and berries (less calories and more nutrition than frozen dark sweet cherries, but use them if you prefer)

2 tablespoons chocolate syrup or melted chocolate (Hershey’s syrup is vegan)

6 maraschino cherries, stemmed

2 tablespoons powdered stevia (or your favorite sweetener to taste)

Optional: 2 tablespoons flaxseed meal

Garnish: fresh cherries, a drizzle of chocolate syrup and, if desired, chocolate cake crumbs

Place all ingredients except garnishes in a blender or, my preference, a Magic Bullet, and blend about a minute or until smooth.  Serve in Mason jars or glasses, garnished as desired, with cute paper straws.

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Day 13: Vegan Curried Couscous AND Vegan Pear, Walnut and “Blue Cheese” Sandwiches–“Cooking ‘The Blooming Platter Cookbook’ Julie & Julia Style”

Pear, Walnut & Blue Cheese Sandwiches

(A sequential installment from Kim Hastings, my photographer friend and, along with her vet husband, owner of Independence Veterinary Hospital, who decided on her own to cook her way through The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes Julie & Julia Style for her omnivorous family as a strategy for more healthy eating.)

[Betsy’s Note: the “F” on Kim’s photo is the grade she gave herself for her adlibbed cheese layer of the sandwiches, NOT for the recipe.]

Today I was super ambitious and decided to take on two recipes.

The first one, Curried Couscous, was the easiest one I have made to date. My biggest challenge was the fact that I had no idea what couscous was. My family has never eaten it. So of course I’m standing in the rice aisle at the grocery store searching up and down. I suppose I looked lost because two of the store managers who were in a deep discussion behind me stopped and walked over to see if I needed help. I said I was looking for couscous explaining that I had never used it before and one pointed it out to me and then proceeded to show me all the different kinds. The other manager told him to stop confusing me and just handed me a box of the plain. They were both so kind that I took two and was on my way.

Putting this recipe together was totally uneventful, thus a real confidence builder for me. I’m totally getting the hang of this vegan cooking… until I took on the Pear Walnut and “Blue Cheese” Sandwiches.

Ok I had already decided that my “blue cheese” wasn’t going to have quotation marks around it. I was buzzing on a total confidence high from the couscous. Pears, bread, mustard, and brown sugar? I got this! The assortment of flavors sounded a little strange, but one thing I have learned from cooking The Blooming Platter is to just go with it and it all comes together in the end.

So I now have the sandwiches under the broiler and go to the fridge for my cheater blue cheese dressing and once again…I can’t find any. It’s gone. So now what? The sandwiches are now out of the oven and sitting on top of the stove not looking so appetizing to me (I was really looking forward to the blue cheese). I searched the fridge again hoping it would magically appear. It did not. So I started reading the recipe for the “blue cheese” and I have none of those ingredients. Time to get creative I guess.

I chose pepper jack cheese and cream cheese – I know, don’t judge me – and I layered it on the sandwiches and put them back under the broiler. Then I remembered I forgot to put the walnuts on it so I quickly took it back out and buried them under the cheese. It came out a little burnt around the edges so I cut the crust off and I honestly did eat it for lunch. I have to say it wasn’t bad!

I did not make this for my family because they really don’t like pears for one, and two, they would definitely object to using fruits with mustard and cheese; and my husband hates walnuts as well. I can definitely say I will be making both of these again. The couscous tasted really good! We served it right out of the pot so fast that I did not get a photo of it but it was beautiful. However I regret to say that I did get a photo of the “sandwich” even though I am sure it looks nothing like a pear, walnut and blue cheese sandwich. I promise to do it by the (cook)book next time!

~Kim Howard Hastings

Kim Hastings

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Day 3: Vegan Spicy Grilled Pear and Spinach Salad–Cooking “The Blooming Platter Cookbook” Julie & Julia Style

Pear Salad(A sequential installment from Kim Hastings, my photographer friend and, along with her vet husband, owner of Independence Veterinary Hospital, who decided on her own to cook her way through The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes Julie & Julia Style for her omnivorous family as a strategy for more healthy eating.)

 

If I were to channel a Southern Living or Martha Stewart magazine article, I would say today’s recipe, Spicy Grilled Pear and Spinach Salad, is a delight to the senses. The preparation is effortless and the presentation would make a beautiful addition to a romantic Valentine’s Day dinner.

But seriously, here’s how it really went down. It is a well known fact that my family hates fruit anywhere near their salads. I would have to blindfold them to get them to try this recipe. I, on the other hand, love salads with fruits. So I prepared this just for me as my lunch.

First I prepare the vinaigrette but my whisk is in the dishwasher so I simply shake it up in a covered bowl. Done! Next I core and cut the pear. Unbelievably, I have a corer so I tried it out, but it left the core in the pear so I just popped the core out of each slice. Perfect! I prepared the marinade in a small bowl as directed but no way could I get the pears coated in there so I scraped the marinade out with my finger (spatula also in dishwasher) and straight into a ziploc bag and threw in the pears. That works.

Kim Cooking PearsOk wait. I don’t own a grill pan so how will I get the desired grill marks?? You got it – 14 degrees outside and I’m wiping snow off the grill and firing it up. I will have grill marks! I lay the pears all out and wait two minutes as directed. No grill marks. Ok fine. Two more minutes. No grill marks. This went on for 14 minutes. Once I saw a faint grill mark appear I placed them on a plate and went inside. Looking at the photo now, I may have been imagining the grill mark but I was freezing!

Finally I got to arrange it all on the plate and decided the photo should be taken in the snow. Once I brought the plate back inside, there was snow all over the bottom, so I tried to wipe it off and almost dropped the whole beautiful plate right in the sink. Story of my life! Almost!

I have to admit that, while crunching on the smaller pears as I waited at the grill, I wasn’t sure about this recipe – that is until I tasted all the flavors together, including the toasted almonds. Incredible! Seriously incredible! So far I have really liked every recipe. But then again I have not chosen one with tofu yet. Stay tuned!

~Kim Howard Hastings

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Festive Vegan Wine-Poached Pears with Wine Reduction, Coconut Cream, and Pomegranate Garnish

Wine Poached Pears with Coconut Cream SauceSince my husband passed away on July 30, I don’t eat or cook as much as I once did.  But when I do, I try to make it extra-special as with this beautifully festive, deeply flavorful, but not-too-sweet dessert.

It is liable to be the prettiest guest with the best taste at your holiday table.

Wine Poached Pears

1 bottle (750 ml) vegan shiraz or other red wine (check out Barnivore for a nice list)

Juice of 1/2 lemon

1 medium orange, cut into 6 slices

1 cinnamon stick

1/2 cup sugar (I use demerera)

4 tablespoons maple syrup, divided

4 ripe pears, preferably with stems on for best eye-appeal

Coconut Cream (recipe follows)

Pomegranate seeds (life is too short–and, trust me, I know, to seed a pomegranate, so I buy the seeds in a carton; but here are simple directions for seeding your own)

Optional garnish: 4 star anise pods

Place all ingredients, except 2 tablespoons of maple syrup, in a large (4 quart) pot, partially covered, and bring to a simmer over medium-high.  Meanwhile, cut a thin slice from the bottom of each pear so that it will sit upright.  Using a mellon baller, core from the bottom to remove seeds and any membrane.  Then carefully place each pear, on its side, into the simmering wine and simmer about 25 minutes, turning after 10 to 15 minutes, or until very tender but not breaking down. Adjust heat, if necessary, to maintain a perky simmer.  Remove pears to a container or serving platter.

Add remaining 2 tablespoons maple syrup to poaching liquid, orange slices and cinnamon stick and boil, uncovered, until reduced by about half.  Liquid should be syrupy but pourable and will thicken as it cools.

For each serving, place an orange slice on each dessert plate, top with a pear, and spoon some of the red wine reduction over the top and around the base.  Follow with the Cococnut Cream.  Garnish with a sprinkling of pomegranate seeds and, if desired, a star anise pod.

 

Coconut Cream:

1 cup coconut cream (1/2 of 15.5 ounce can; note: if cream and liquid are separated, remove both, whisk or process together, and measure out 1 cup, refrigerating remainder for another use)

1 tablespoon sugar (I use demerera)

1 tablespoon maple syrup

Seeds of 1 vanilla bean pod (or 1/2 teaspoon pure vanilla extract)

1 tablespoon cornstarch

Zest of 1/2 lemon

Place all ingredients, except lemon zest, in small microwave safe bowl, whisk together, and heat for 2 to 3 minutes in 1-minute increments, whisking after each, until thickened to a sauce consistency.  Whisk in lemon zest.

 

 

 



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