January, 2021 | Vegan Recipes for Vegans and Vegetarians: The Blooming Platter in Virginia Beach, VA

Glazed Amaretto (or Rum) Mini Bundt Cakes
Yield: 12-2-inch mini bundt cakes

On a recent hike, my friend and A+ history teacher, Linda Francis, had been waxing poetic about a former colleague’s Glazed Amaretto Mini Bundt Cakes, as well as a rum version, that she would bring in every Christmas, which caused a ripple of excitement down the social studies hall. I could not stop thinking about them.

My first attempt to recreate them, based on Linda’s description, as well as to veganize them, was an utter down-the-disposal fail, but it was worth it to get to this version. Dense enough to be a very close cousin of a pound cake, they are light enough to have a springiness about them.

The flavour is deeply almondy–or rummy–and the rich glaze is somewhere between a syrup and a caramel. I have no idea if they are anything like the originals, but it doesn’t matter: these will become standards in our house.

Glazed Amaretto (or Rum) Mini Bundt Cakes

1/2 cup butter (I prefer Miyoko’s), room temperature
1 cup granulated natural sugar
1 tablespoon baking powder
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all purpose flour
2/3 cup nondairy milk (I use unsweet soymilk) curdled with 1 tablespoons apple cider vinegar
1/4 cup + 2 tablespoons Amaretto liqueur, Bailey’s Almande or rum (I like spiced rum)
Amaretto or Rum Glaze (recipe follows)

Preheat oven to 350. Spray 12-cup mini bundt cake pan with nonstick spray. With electric mixer, cream together butter and sugar until fluffy. Add baking powder, extracts, half of flour, half of non-dairy milk, and 2 tablespoons Amaretto, Almande, or rum. Beat on low or medium speed just until combined, scraping down sides of bowl as necessary. Repeat with remaining non-dairy milk and 2 tablespoons Amaretto, Almande, or rum. Divide evenly among mini bundt cake cups. Bake approximately 17 minutes or until set and a toothpick inserted in center comes out clean. Let cool a couple minutes and then brush tops with remaining 2 tablespoons Amaretto, Almande, or rum. Let soak in and then remove cakes from pan to slightly cool on wire rack set over a baking sheet. Meanwhile make glaze and spoon evenly over cakes. Spoon up what drips onto baking sheet and drizzle over the tops of the cakes again. These cakes are delicious served warm as well as room temperature.

Amaretto or Rum Glaze

1/2 cup Amaretto, Bailey’s Almande, or rum (I like spiced rum)
1/4 cup water
1l2 cup granulated natural sugar
2 tablespoons butter (I prefer Miyoko’s)

Simmer together all ingredients in a saucepan over medium heat for a couple minutes or until slightly reduced and thickened. The longer you simmer, the thicker the mixture will become and you want to avoid creating caramel.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #plantbasedalmondcake #veganalmondcake #plantbasedbundtcake #8veganbundtcake

It is fair to say I am obsessed with the Tofu Braised in Hot Chili Oil at Judy’s Sichuan, a great local restaurant. But with its big cubes of deep fried tofu, it is a fairly high calorie dish. So I have created a profusion of ways to incorporate the flavor profile into healthier dishes, including popcorn and even popcorn salad, a whole grain-based salad like no other.

I created this warming and pleasantly *lip numbing soup so that we could enjoy our black eyed peas on New Years Day with punched-up flavor. Though Bob and I have been very fortunate during the Covid19 pandemic, I felt I should enjoy a bowl of this good luck omen on behalf of this beleaguered world.

While I made the soup for the holiday, please enjoy it any day for any reason. These humble black eyed peas are remarkably tasty with their unexpected twist.

*Sichuan peppercorns, not peppers at all, possess a numbing property that is not due to heat and, in fact, enhances other flavors.

Sichuan Black Eyed Pea Soup
Yield: 4 servings

1 teaspoon sesame oil
1/2 yellow onion, diced
1/2 red and 1/2 green bell pepper, diced
1 teaspoon sea salt
1 to 2 teaspoons ground Sichuan peppercorns (I purchase at Asian grocery)
2 large cloves garlic, peeled and thinly sliced on diagonal
2 inches fresh ginger, peeled and thinly sliced on diagonal
1 to 2 tablespoons Chinese hot chili oil or fried chili crisp (I purchase the latter at Kroger on International aisle and use as is or make my chili oil from it)
2 cups fresh black eyed peas (you may substitute canned, rinsed and drained, or cooked dry peas)
1-15 ounce can lite coconut milk and 1/2 can warm water
Optional Garnishes: scallions, thinly sliced on diagonal, lightly roasted and salted peanuts, star anise

Cover bottom of soup pot with water, add sesame oil, and place over medium heat to bring to simmer. Add onion and bell peppers, sprinkle with salt and ground Sichuan peppercorns, and simmer, stirring frequently, until tender. Add garlic and ginger and cook, stirring, for a couple of minutes. Add remaining ingredients and cook, stirring occasionally, until flavours have married, peas are very tender, and soup is heated through, approximately 20 minutes. Adjust seasoning to suit your taste and add more water if needed. If desired, puree 2 cups of soup and pour back in, stirring to distribute. The soup will be less colorful, but creamier; I enjoy it both ways. Serve in mugs or bowls garnished as desired.