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.
This delicious and moist cake is a riff on those vintage chocolate cake recipes that use mayonnaise to replace oil and eggs. And it was my response to a growing mound of oranges from a week of Covid-necessitated bag lunches at the private school where I now teach. With the bountiful apples and oranges, wr joke that they must have an orchard.
As crazy as it sounds, this delicious and moist bundt cake can be completely oil-free if you use an oil-free mayo (and glaze it with something other than ganache). I use Walton Farms no-calorie accidentally vegan (yes, its true!) that I purchase at Harris Teeter.
But that is not the reason to make this recipe. No, its rich flavor and beautiful texture are the reasons why.
Chocolate-Orange Bundt Cake
3 cups flour
1 1/2 cups sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 1/4 cups fresh squeezed orange juice
Optional: zest of 1 orange
1/4 cup concentrated coffee or more orange juice
2 teaspoons vanilla
3/4 cup mayonnaise (I used Walton Farms no calorie mayo)
Preheat oven to 350 degrees. Grease and flour 10-cup bundt pan. In a large mixing bowl, beat or whisk together all ingredients for about 2 minutes or until smooth and completely combined. Spoon into prepared pan, gently smooth top, and bake 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes. Invert onto wire rack, cover with a dish towel, and cool completely. Glaze as desired.
Not your typical fall fare, this cleaned-up-bar-food celebrates autumn’s apple bounty and may be an all-time favorite flavor combo.
I used green apples, but red or a combination would be lovely too. Choose your favorite sweeter or more tart variety; all will be delicious, just with different flavor notes. Some recipes add honey/agave and apple pie spices, but I prefer it without, though a pinch of allspice is nice.
The “white cheddar” nachos were inspired by a food blogger describing a meal in a Nashville restaurant. I literally had to make my version the same night.
I use vegan shredded mozzarella, though smoked gouda sounds delicious and fall-like too. And, for the chips, I deep fried vegan eggroll wrapper triangles because nothing is crisper or more textured. But use whatever chips you like and the dish will still be a favorite.
After frying and draining the triangles, I spread them on a plate, topped them with the cheese, popped them in the microwave for 1 minute, and then spooned a generous portion of the bright and zesty pico over the top, a perfect counterpoint to the rich, melt cheese and ever-so-slightly oily chips.
I think the pico is best made and refrigetated a few hours before serving so the flavors marry nicely.
Green Apple Pico de Gallo
2 green apples, stemmed, cored, and diced
Juice of 1 lime
1/2 teaspoon sea salt
1/4 cup diced cantaloupe or red or green grapes (for a sweet note and a texture contrast)
Optional: pinch ground allspice
1/4 cup diced red onion
1 jalapeno, stemmed. cored, seeded, and very finely chopped
2 tablespoons minced fresh cilantro
1 teaspoon finely chopped garlic (1 large clove)
Pour lime juice over apples and sprinkle with salt to prevent the oxidation while you prepare/assemble other ingredients. Then stir all together, taste, adjust, and serve or refrigerate, covered, to allow flavors to marry.
I put this addicting condiment on everything…or nothing!
I first became hooked on it in Braised Tofu in Hot Chili Oil–with bell peppers, sliced garlic, and fried peanuts–at Judy’s Sichuan in Virginia Beach, VA.
My first attempt was an utter fail, but the next method I developed is never-fail. I stir this Hot Chili Oil into–or drizzle it over– roasted vegetables, beans and legumes, grains, salads, noodles, soups, vegan mayo and sauces, and even into popcorn. It makes everything better! And it makes a quick and easy gift.
1- 7.41 ounce jar Laoganma Spicy Chili Crisp (I purchase at Kroger)
1/4 cup olive, peanut, or vegetable oil
1/4 cup orange infused olive oil or another 1/4 cup olive, peanut or vegetable oil (the orange and chili combo will send you!)
5 cloves garlic minced, covered, and heated for about 30 seconds in microwave to soften
Optiomal: sea salt
Decant Spicy Chili Crisp into a 12 to 16-ounce jar. Stir in oils, garlic, and optional salt. Store, covered, in fridge. Feed mixture periodically with more Spicy Chili Crisp, oils, garlic, and salt, as desired.
These plant-based bars are irresistible autumn coziness personified. The four layers go together quickly if you make three of the layers in the same food processor bowl without even wiping it out. The tofu-based cheesecake layer is a dead ringer for its dairy cousin and a luscious complement to the spiced apples and crumbly topping. For those watching calories, these bars are even delicious made with Truvia brown sugar substitute.
Crust: 1 cup flour 1/4 cup brown sugar 8 tablespoons vegan butter
Preheat oven to 350. Line an 8 or 9-inch pan with a wide strip of parchment paper or foil to aid in removal. Pulse ingredients in food processor until mixture holds together in moist clumps. Press evenly into pan and bake for 15 minutes.
Cheesecake Filling: 8 ounces extra firm tofu 1/2 cup sugar 2 tablespoons cornstarch Juice of 1/2 large lemon 1 teaspoon vanilla Optional:1/2 teaspoon almond extract
Process for a couple of minutes or so in food processor, scraping down sides of bowl as necessary, until smooth and creamy. Pour filling over warm crust.
Apple Pie Filling:
1/2 cup water, divided 1 teaspoon apple pie spice, pumpkin pie spice, or ground cinnamon 1/4 teaspoon salt 2 apples, halved, cored, and thinly sliced or chopped (I don’t peel them, but you can) 2 tablespoons cornstarch
Poor 1/4 cup water into large skillet followed by spice, salt, and apples. Cook over medium heat until apples start to become tender, stirring occasionally. Whisk cornstarch into remaining water to dissolve, pour over apples, gently stir, and continue cooking until thick and apple slices are softened. Arrange apple slices in 3 rows over cheesecake layer.
Topping:
1/2 cup flour 1/2 cup Brown sugar 1/2 teaspoon apple pie spice, pumpkin pie spice, or ground cinnamon 4 tablespoons vegan butter 1/4 cup old-fashioned oats 1/4 cup chopped pecans
Pulse together first four ingredients in food processor until mixture holds together in moist clumps. Stir in oats and pecans. Sprinkle over apples in an even layer and bake for 30 minutes. Cool, cover, and refrigerate before slicing with a serrated knife and serving.
This dish is so quick and easy and tastes like authentic Chinese takeout! Add tofu, as pictured, or mushrooms for an even heartier take.
I think my garnish is so cute: a retro flower made just from what I had on hand: a water chestnut with a cashew and hot chili oil center.
1/2 cup catsup 1/2 cup rice vinegar 2 tablespoons dark molasses 2 teaspoons soy sauce 1 red bell pepper, cored and cut into chunks slightly larger than dice 1 green bell pepper, cored and cut into chunks slightly larger than dice 1 white or yellow onion, cut into chunks slightly larger than dice 1-20 ounce can pineapple tidbits in juice, drained and juice reserved (refrigerate half of pineapple for another use) 2 tablespoons cornstarch Optional add-ins: 1 pound cubed extra firm tofu or sauteed mushrooms Optional garnishes: sliced water chestnuts, lightly salted and roasted cashew halves, and hot chili oil
In a medium bowl, whisk together first 4 ingredients and set aside. In a tablespoon of oil or hot chili oil, or about 4 tablespoons water, sprinkle bell peppers and onion with salt and sauté until tender. Pour catsup mixture over, stir, and heat through. Whisk cornstarch into reserved pineapple juice and add to skillet with pineapple tidbits, cooking and stirring until mixture is thick and heated through. Stir in tofu or mushrooms if desired, and heat through. (Or you can saute mushrooms with other vegetables. ) Serve over rice, if you like, garnished as desired. I like to create retro flowers out of sliced water chestnuts with centers made out of 2 cashews each and a dab of hot chili oil.
I resigned my former art teaching position with our big public school district after 16 years to accept one at a private school chartered in 1728. The faculty and staff are so lovely and helpful that I am baking a cake to thank someone a couple times a week.
Not wanting to invent them from scratch and risk fails–or look up a recipe–every time. I decided I need an easy to remember formula that can be adapted. After some research and experimentation, I am excited to share my approach.
My “formula” for delicious, moist, never fail cakes is, essentially, a 1:2 ratio of oil to sugar and sugar to flour. For 3/4 cup oil, 1 1/2 cup sugar, and 3 cups flour, 2 teaspoons baking powder and vanilla extract and 1/2 teaspoon baking soda and sea salt plus 1/4 to 1l2 cup nondairy milk is the perfect base for whatever else you want to stir in. If the latter is especially moist, like applesauce, you might use the smaller amount of non-dairy milk; if dry, like cocoa powder or maybe oatmeal, the greater amount.
1 1/2 cup sugar (or 1/2 cup sugar and 1/2 cup brown sugar) 3 cups flour 1 1/2 teaspoon cinnamon, apple pie spice, or pumpkin pie spice 1 1/2 teaspoon baking powder 3/4 teaspoon baking soda 3/4 teaspoon sea salt 3/4 cup oil 1/4 cup non-dairy milk 1 1/2 teaspoon vanilla 3 pureed bananas 1 finely chopped/processed apple, stemmed and seeded
Optional: Brown Sugar Maple Glaze (recipe follows) + chopped pecans or halves for garnish
Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. Combine dry ingredients in large mixing bowl. Make a well in center and pour in wet ingredients plus banana and apple. Whisk well to combine. Spoon batter evenly into pan. Bake approximately 45-55 minutes (or 20-25 for mini Bundts) or until toothpick inserted in center comes out clean. Cool 10 minutes, invert onto wire rack, and cool completely. Spoon Glaze over and allow to drip down sides. Garnish, if desired, with pecans.
Brown Sugar Maple Glaze
1cup powdered sugar 1/4 cup brown sugar 2 tablespoons maple syrup 1/4 teaspoon vanilla extract
Whisk together until no lumps remain, adding more powdered sugar or maple syrup to reach desired consistency, if necessary.
Everyone thinks their chocolate chip cookie recipe is the “perfect” one, and that is because ideas about the ideal chocolate chip cookie vary so widely.
I like a couple of different kinds, including this one which is flatter and chewier. Recipes for non-vegan versions abound, but a vegan one proved to be elusive.
It took me several tries, but when my dear friend Kelly tasted this morning’s experiment and asked if we could just call it “the perfect cookie,” I knew I had achieved my goal, though the rapturous look on her face said it all.
Three of the secrets are melted better, no baking powder, and no egg substitute. Three more are a thorough beating of the butter with both granulated and brown sugars, a hint of molasses and water, and a higher ratio of butter to flour.
The final two are the seemingly odd techniques of 1) forming the cookie by placing one ball of dough on top of and pressed into another, and 2) lifting and dropping the sides of the baking sheet onto the cooling rack several times after baking which causes their slight puff to deflate in stages, creating concentric bakery-style ripples.
1/2 vegan butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar
1 to 2 teaspoons vanilla
2 tablespoons molasses
2 tablespoons water
1/2 teaspoon baking soda
1 1/4 cups flour
1/4 cup + 2 tablespoons vegan chocolate chips
1/4 cup + 2 tablespoons walnut pieces
Preheat oven to 350 degrees. Line two baking sheets with silpat or parchment paper. With an electric mixer, beat together butter and both sugars for 2 minutes. Beat in vanilla, molasses, water, and baking soda. With mixer on low speed, mix in flour, 1/3 at a time. Avoid overbeating. Stir in chocolate chips and nuts by hand. Using a 1 tablespoon scoop, place six balls of dough, widely spaced, on each of the two baking sheets. Then place a second scoop on top of each one pressing down very firmly. You should have what roughly looks like a hat, i.e. a dome in the middle of a disk. Bake for approximately 12 minutes or until fairly flat, with a slight puff, and golden brown. Pull out oven rack and, with a hot pot holder, lift up one side of the baking sheet about 4 inches and let it drop. Do this about 3 times, alternating sides. Remove to a cooling rack and repeat a few more times. This will cause the cookies to deflate in stages and create attractive bakery-style concentric ripples on the surface. Enjoy cookies warm, or cool completely and store covered.
My riff on a classic BLT sandwich, right down to the Mayo-based sauce, is quick, easy, and filling. Oh, and irresistible.
I make it with Shiritaki noodles–only 0 to 10 calories depending on the type for the whole 8 ounce package–and Walton Farms no-calorie mayo. (The mayo isn’t great on its own, but quite nice with other strong flavors.)
I use tempeh “bacon,” kale in place of lettuce, and griddled cherry tomatoes. A BLT isn’t a BLT without mayo, so the sauce is a Sizchuan Hot Chili Oil Aioli, hence the chopsticks.
2 tablespoons mayo (I use Walton Farms no-calorie mayo)
1 tablespoon Hot Chili Oil, divided (I buy Spicy Chili Crisp on the Asian food aisle at Kroger, decant into a larger jar, and add more oil–sometimes a blood orange-infused olive oil–sea salt, and sliced garlic softened 30 seconds in microwave)
6 slices tempeh bacon
6 tri-color cherry tomatoes, halved
4 ounces dry pasta, cooked (I use an 8 ounce package of 0 to 10-calorie Shiritaki spaghetti, drained)
1 lightly packed cup baby kale or spinach
Sea salt and freshly ground black pepper to taste
In a medium microwave-proof bowl, whisk together mayo and 2 teaspoons chili oil; set aside. In a skillet or grill pan heated over medium to medium-high, griddle tempeh and tomatoes, cut side down, turning tempeh once, until heated through. You may need to remove tomatoes first, as they should still hold their shape. Drain pasta, add to bowl with aioli, and top with kale. Microwave for 1 to 2 minutes or until heated through and kale is slightly wilted. Stir well with a fork to distribute the sauce evenly. Cut tempeh into bite-size pieces and add along with tomatoes, sea salt and freshly ground black pepper. Toss gently to combine and serve drizzled with remaining teaspoon of hot chili oil.
