Yield: one 9 x 13″ cake
This is the moistest cake you may ever eat. And it becomes even more so as it sits (well covered of course).
The cake was inspired by a recipe I saw for a dried cranberry-nut pumpkin cake. I didn’t think the dried cranberry and nuts sounded very good in the batter. So, thinking that I wanted to make something that didn’t require frosting, but that was more than just a “naked” cake, I thought of a streusel topping. Then it occurred to me that I could add the dried fruit and nuts to the streusel. Eureka! Goldilocks would agree that the combination is just right.
I crave this cake perhaps most especially at breakfast because it functions well as a coffeecake. But I hope you will enjoy it anytime you please!
For this recipe and some 170+ more,
I invite you to purchase my first cookbook:
The Blooming Platter:
A Harvest of Seasonal Vegan Recipes
Vegan Heritage Press
Spring 2011
Vegan Mexican Hot Chocolate Pancakes with Warm Vegan Cinnamon-Orange-Kahlua-Pecan Syrup
Yield: 6-8 pancakes
Gary Loewenthal in Northern VA posted a comment saying he made these, also on a snowy morning, and really enjoyed them–noting that they’re surprisingly not too sweet–substituting Cointreau for the Kahlua and garnishing with raspberries because that’s what he had. Doesn’t that sound delectable too?
Vegan “Sausage” and Red Bell Pepper Puff Pastry Heart Tarts (Perfect for a Vegan Valentine’s Breakfast or Brunch)
Yield: 20 small tarts
Why not serve these savory heart-smart tarts to your sweetheart this Valentine’s Day? They are simple, special, quick and delicious, and they only look and taste like you labored for hours.
When I realized that Valentine’s Day falls on a Sunday this year, I began brainstorming brunch ideas for my vegan column, “The Veggie Table,” in The Virginian-Pilot. For it, I ultimately decided on unforgettable Red Velvet Pancakes. (I’ve posted a teaser with a photo, but will post the recipe as soon as it appears in the Pilot, as per my agreement with them.)
But these little morsels were one of my ideas and they are scrumptious. So if you prefer a savory to a semi-sweet breakfast, then I encourage you to whip up a platter of these heart tarts and serve them with a side of fruit for a very beautiful and satisfying start to the day.
The flecks of red bell pepper make them especially fitting for any of the “red” holidays, so you might cut the pastry out in the shape of stars and make tarts for a Christmas breakfast or brunch. But simple squares or circles would make them suitable for any day of the year.
Though they are especially fitting in the morning, they would also make delicious hors d’oeuvres on an afternoon or evening buffet.
Vegan Pastry:
1 box Pepperidge Farm Puff Pastry Sheets (removed from box and thawed 40 minutes on counter)
Vegan “Sausage” and Red Pepper Filling:
1 tablespoon olive oil
1/2 of a large red bell pepper, finely diced
3 large cloves garlic, sliced
8 ounces tempeh (I used the “garden” variety–no pun intended–with flecks of vegetables)
1 tablespoon soy sauce
1 tablespoon Amino Acids
2 tablespoons maple syrup
1 tablespoon fennel seeds
1 teaspoon ground coriander
1 pinch red pepper flakes
1 “squirt” of lemon juice
1 “squirt” of Liquid Smoke
1 tablespoon whole wheat flour (white would also work)
4 tablespoons unsweetened soy milk (plain would also work)
coarse sea or kosher salt to taste
freshly ground black pepper to taste
Preheat oven to 400 degrees. In a large cast iron skillet over medium-high, heat olive oil to shimmering. Add bell pepper and saute for about a minute or two until it starts to soften. Add garlic and saute another couple of minutes or until garlic softens and just barely begins to develop golden color. Crumble tempeh into skillet, stir well and add next 8 ingredients, sauteing and stirring until tempeh is uniform in color, fennel seeds release fragrance, and mixture is warmed through. Sprinkle with flour and immediately add milk, cooking and stirring until flour no longer tastes raw and mixture begins to bind together. Season with salt and pepper, stir well, and remove from heat.
Cut puff pastry into 20 hearts, 10 per sheet and place on a lightly oiled or Silpat-lined baking sheet. Using a spoon or small scoop, place approximately 2 teaspoons of filling into the center of each heart. Bake on the center oven rack for approximately 16-17 minutes. Remove from oven and serve hot, warm or room temperature.
Vegan Red Velvet Valentine’s Pancakes–A Teaser
With MLK Day off from school, I had some time for morning experimentation in the kitchen. For my February “Veggie Table” column in The Virginian-Pilot, I thought I would make a special Valentine’s Breakfast since the holiday falls on a Sunday. My aunt, Bessie Weed’s, red velvet cake has long inspired my love of Red Velvet everything causing me to transform her cake into cookies, shortcakes and, now, pancakes.
They were so pretty that I had to post the photo and a brief enticement. As soon as The Virginian-Pilot publishes my February column, I will post the complete recipe. So stay tuned!
Vegan Sweet Rolls with Vegan Pumpkin-Cream Cheese Filling and Vegan Maple Almond Cream-Cheese Glaze
Yield: 12 small-medium sweet rolls
If you didn’t already know, now that fall is here, you will soon discover that I am absolutely addicted to pumpkin. Savory or sweet, it doesn’t matter. I “think in pumpkin” from at least September to January.
For these breakfast treats, I use the yeast-free quick dough my mom used to make for cinnamon-sugar sweet rolls on the weekends. She used Bisquick and so do I–it’s vegan! But then I fill mine with a vegan pumpkin and cream cheese filling that is simply whisked together. I add almonds to the mixutre, but you could use a different nut or omit the nuts all together.
After the short baking time, I top them with a vegan cream cheese glaze sweetened with maple syrup and flavored with a hint of almond extract. The garnish is just some finger-crushed sliced almonds.
These are great for Thanksgiving morning or anytime, really, because they seem special, but are so quick and easy. It’s almost like cheating. I love them served on a platter of rinsed and dried fall leaves with hot tea or decaf coffee.
Note: I baked mine in silicone muffin tins, so they didn’t turn as golden brown as they would in metal tins.
Rolls:
2 1/2 cups Bisquick baking mix
2/3 cup unsweetened soy milk (plain, vanilla or vanilla lite would be good too)
1 tablespoon vegan butter, very soft or melted
Preheat oven to 450 degrees. Spray a 12-cup muffin tin with non-stick cooking spray. With a fork, stir together Bisquick and soy milk. Add more of either ingredient as needed to create a moist, but not sticky, dough. Sprinkle counter or pastry board with a little Bisquick and pat dough into a rectangle about 1-inch thick. Sprinkle rolling pin with more Bisquick and roll dough into a larger rectangle about 12 1/2-inches long in one direction and about 1/4 inch thick. Spread with the vegan butter. Then spread with the filling (recipe follows), leaving about a half-inch margin all the way around Roll up jellyroll style and then, using a serrated knife with a gentle back-and-forth motion, slice rill into 12 one-inch spiral disks. Place each, cut side down, into muffin tins. Bake for 8-10 minutes or until just starting to turn golden brown. Remove from oven and let cool 5-8 minutes in the pan. Top with a teaspoon of glaze (recipe follows), spreading it as much as you like, and garnish with a almonds (see below).
Filling:
1/4 cup (4 tablespoons) vegan cream cheese, slightly warmed in microwave (about 10 seconds)
1/4 cup (4 tablespoons) pumpkin puree (I use canned)
2 tablespoons brown sugar
2 teaspoons Bisquick (this will help the filling set)
optional: 1/4 cup (4 tablespoons) finger-crushed sliced almonds (or the nut of your choice, e.g. pecans or walnuts)
Whisk together all ingredients except nuts until smooth and then stir in nuts.
Glaze:
2 tablespoons vegan cream cheese, slightly warmed in microwave (about 10 seconds)
2 tablespoons maple syrup
a drop of almond extract
Whisk together in a small cup or bowl.
Garnish:
a few sliced almonds, crushed between your fingers
Note: you may substitute the nut of your choice, like pecans or walnuts, especially if you used those nuts in the filling
Vegan Banana Bread with Peanut Butter Streusel
Yield: one 5-8″ loaf
Bananas intended for morning smoothies ended up in one moist and delicious breakfast quick bread. A peanut butter streusel was just the little extra somethin’-somethin’ it needed to set it apart from ordinary banana bread which is admittedly hard to beat.
Batter:
1 cup all purpose flour
1 cup whole wheat flour
(or substitute 2 cups white whole wheat flour for both flours) ½ cup packed brown sugar
½ cup oatmeal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1/2 cup canola oil
1/2 cup maple syrup
1/2 cup unsweetened soy milk (plain or vanilla would be good too)
3 very ripe bananas, peeled and pureed or mashed well by hand
2-3 teaspoons vanilla extract
optional: ½ teaspoon almond extract
Streusel:
2 tablespoons crunchy “natural” peanut butter
2 tablespoons whole wheat flour
2 tablespoons brown sugar
2 tablespoons oatmeal
Preheat oven to 350 degrees. Oil a 5 x 8” metal loaf pan with non-stick spray.
To make batter, place all dry ingredients into a large mixing bowl. Make a well in the center and pour in oil, soy milk, banana and extract(s). Stir together just until wet and dry ingredients are combined. Spoon batter into pan and gently smooth top.
In a small bowl, combine streusel ingredients with your fingers. Sprinkle streusel over the top of the banana bread and, using the palm of your hand, gently but firmly press it into the surface of the batter. Bake for 1 hour or until toothpick inserted in center comes out clean or nearly clean. There should be no raw batter clinging to the pick. Cool for 10 minutes in pan on wire rack. Run a knife around edges, remove from pan onto a plate or your hand and then invert with streusel side up onto rack. Cool completely before slicing.
Vegan Sweet Potato Pancakes with Vegan Sour Cream Maple Syrup
Yield: 6-8 pancakes
I am so sorry that I haven’t posted in a while. The last couple of weeks have been hectic, but amazingly fulfilling, at school. As the citywide Teacher of the Year, I was invited to give the “keynote” presentation last Wednesday night at a lovely dinner given in honor of all 89 Teachers of the Year (TOY) in our district, one per school.
My speech included a beautiful video of six of my students talking about their work. Though it was a team effort, I give Steve Delaney, our inimitable Computer Resource Teacher, most of the credit, as it simply wouldn’t have come to be without his creativity, commitment and technological wizardry. Over the last two+ weeks, he and I spent countless hours brainstorming, interviewing, piecing together and perfecting the video, him more than me. Meanwhile, I was writing, rewriting, tweaking or practicing my speech in every spare moment. But neither Steve nor I, both a little (okay, a lot) Type-A, would have wanted it any other way.
As a topping, I love vegan sour cream on sweet potatoes, so I thought it would be good whisked into some maple syrup for the pancakes…and it was!
1/2 cup whole wheat flour
1/2 cup self-rising flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons brown sugar (or raw sugar)
2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 1/2 cups unsweetened soy milk (plain or vanilla soy milk would be good too)
1 lightly packed generous cup of grated or finely chopped sweet potato; about 1 small potato (I used the food processor fitted with a metal blade)
generous 2/3 cup chopped walnuts
2 scant tablespoons vegan butter (I like Earth Balance)
Sour Cream Maple Syrup:
4-6 tablespoon vegan sour cream
4-6 tablespoons pure maple syrup
a squirt of lemon juice or a little zest (optional)
Whisk together and set aside. (You may heat gently in microwave for a few seconds if desired.) Note: you can make as much syrup as you like; just whisk together equal parts vegan sour cream and syrup.
Garnish:
Large walnut pieces or halves
In a medium mixing bowl, place first 8 ingredients. Make a well in the center and pour in soy milk. Stir together until almost combined, add sweet potato and walnuts, and continue stirring just until well combined. In a large cast iron skillet over medium-high heat, melt up to 1 scant tablespoon of the butter. Using a 1/3 cup measure, make two-three pancakes (or a 1/4 cup measure to make 3-4 pancakes), spreading ever so slightly if needed just to flatten tops. Cook a minute or two on the first side or until just a few bubbles appear, you get a high rise, and the edges appear set. Gently flip and cook another couple of minutes on the reverse. Avoid overcrowding. This batter is fairly thick, but if pancakes look like they are going to run together, just cook a couple at a time, and add butter to keep skillet greased as needed. If pancakes are cooking too quickly, lower heat to medium, especially for second side. When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining butter and pancake batter.
Serve with Vegan Sour Cream Maple Syrup and top each serving with walnut pieces or halves. (Homemade candied walnuts, like the ones in the photo–which are actually brown sugar and herb–are an extra-special garnish.)
Vegan Caramel Apple Pancakes
Yield: 8 pancakes
These pancakes are like a fall festival on a plate. However their creation was no picnic. My previous two attempts were utter failures, but the third time was the charm. In one of the earlier iterations, applesauce had too weak of a flavor and, in another, grated apple made the batter way too moist to cook properly. Apple butter plus dried apple proved to be the winning combination. (Note: there is no butter in apple butter.) With a simple caramel sauce and a sprinkling of nuts, all that’s missing from these caramel apple treats is the stick!
Vegan Caramel Sauce:
1/2 cup soy creamer
1-2 teaspoons cornstarch
1/4 cup vegan butter (I like Earth Balance)
1/2 cup packed brown sugar
Whisk together in a small saucepan and bring to a simmer over medium-high heat, stirring occasionally. Simmer for two-three minutes and remove from heat. Sauce will thicken as it cools.
Pancakes:
2 scant tablespoons vegan butter (I like Earth Balance) or 1 tablespoon canola oil + 1 tablespoon vegan butter (the high sugar content from the apple butter can result in over-browning; a little oil reduces the chances)
1/2 cup whole wheat flour
1/2 cup self-rising flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon apple pie spice or 2 teaspoons cinnamon + 1/2 teaspoon ginger + 1/2 teaspoon nutmeg
1 cup apple butter (there is no butter in apple butter!)
1 cup unsweetened soy milk (plain or vanilla soy milk would be good too; vegan buttermilk is a little overpowering for the subtle pumpkin flavor)
1 cup dried apple slices, cut into small dice (they stay chewy, so they should be small, about 1/4-inch)
1 cup chopped or broken walnuts or pecans
Garnish: chopped walnuts or pecans
In a large cast iron skillet over medium-high heat, melt 1 scant tablespoon of the butter or 1/2 tablespoon butter with and 1/2 tablespoon oil. Meanwhile, in a medium bowl, stir together dry ingredients. Make a well in the center and add apple butter and soy milk. Stir just until combined and few lumps remain. Gently stir in dried apple and nuts. Using a 1/4 cup measure, make three pancakes in skillet. Cook 2-3 minutes on the first side, gently flip and cook another 2-3 minutes on the reverse. Add butter (or butter and oil) to keep skillet greased as needed. You may also need to lower the temperature a little closer to medium so that they cook through without becoming too brown on the exterior. (Note: Only a few bubbles will appear in this batter indicating doneness. So look for a fairly high rise and golden brown edges.) When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining scant tablespoon of butter (or butter and oil) and pancake batter. Serve with Vegan Caramel Sauce and a sprinkling of chopped walnuts or pecans.
Vegan Lemon-Blueberry-Walnut Pancakes
Yield: 6-8 pancakes
Inspired by my recently posted Lemon-Blueberry-Pecan Cookies, these pancakes are a twist on the more traditional blueberry variety. Made with the dried blueberries that I had leftover after making the cookies, these pancakes can be enjoyed even when blueberries are no longer in season. Lemon zest brightens the batter and, though it may sound odd, I highly recommend topping each serving with a lemon wedge and encouraging diners to squeeze the lemon juice over the pancakes and syrup. Wow! The cardamom powder is optional. Though I’m not a huge fan of it in sweet foods–I love it in Indian food–it has a slight lemony undertone that complements these pancakes beautifully.
1/2 cup whole wheat flour
1/2 cup self-rising flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons brown sugar (or raw sugar)
pinch of cardamom (optional)
1 generous cup unsweetened soy milk (plain or vanilla soy milk would be good too)
1/2-2/3 cup dried blueberries
Zest of 1 lemon
1/2 cup chopped walnuts or walnut pieces
2 scant tablespoons vegan butter (I like Earth Balance)
Topping:
Pure Maple Syrup, gently heated if desired
Garnish:
Lemon Wedges
In a medium mixing bowl, place first 6 ingredients. Make a well in the center and pour in soy milk. Whisk together until almost combined, add blueberries and walnuts and continue whisking until well combined. In a large cast iron skillet over medium-high heat, melt 1 scant tablespoon of the butter. Using a 1/3 cup measure, make three pancakes (or a 1/4 cup measure to make 4 pancakes), spreading ever so slightly just to flatten tops. Cook a minute or two on the first side or until just a few bubbles appear, you get a high rise, and the edges appear set. Gently flip and cook another couple of minutes on the reverse. Avoid overcrowding. This batter is thick, but if pancakes look like they are going to run together, just cook a couple at a time, and add butter to keep skillet greased as needed. If pancakes are cooking too quickly, lower heat to medium, especially for second side. When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining scant tablespoon of butter and pancake batter.
Serve with maple syrup and top each serving with a lemon wedge. Encourage diners to squeeze lemon over pancakes and syrup.
