COFFEE COFFEE CAKE, A QUIET CHRISTMAS DINNER, AND A "BOXING DAY" SOUP

Coffee Coffee Cake (recipe below), the traditional Christmas breakfast cake in my family.


Christmas dinner this year, due to the weather, was for just my friend Holly, DH and me-- here is a rather messy-looking (and quickly-devoured!) plateful of our dinner: my homemade seitan "ham", "ham" gravy, mashed potatoes, stir-fried Brussels sprouts with dill and lemon, and the sweetest roasted sweet potatoes ever (no extra sweetening!). We also had corn biscuits, which are good with the gravy. I didn't bother to make a dessert-- we just had more Coffee Coffee Cake with our tea!

Because our family get-together, which is usually today, on what we call "Boxing Day" here in Canada, is delayed until early next week due to the weather conditions, I'm blogging! Here is a soup I made for lunch-- very delicious! (Sorry about the blurry photo!)



Printable Recipe

BRYANNA'S VEGAN CREME OF ARTICHOKE AND MUSHROOM SOUP WITH PESTO
Servings: 4

An easy and delicious soup utilizing some of my favorite ingredients.

2 tablespoon Earth Balance or olive oil
1 1/2 cups fresh crimini or white mushrooms, chopped
1/4 cup chopped onion
2 tablespoons white unbleached flour
6 cups nondairy milk (I used soy)
2 tablespoons Superior Touch Better Than Bouillon No-Chicken Soup Base
(OR enough good-tasting vegetarian chicken-style bouillon cubes or powder for 6 cups liquid)
2/ 14 oz. cans artichokes hearts in water, well-drained and chopped
(OR use two 9 oz. pckgs. frozen artichoke hearts, thawed, drained and chopped)
2 tablespoons non-dairy basil pesto (such as Sunflower Kitchen brand )
salt and finely-chopped black pepper to taste
a little more pesto to swirl on top for a garnish

Melt the Earth Balance or heat the olive oil in a 2 quart pot. Add the mushrooms and onion and stir-cook over medium-high heat until the onion is translucent, about 5 minutes.

Stir in flour and stir-cook for 1 minute.

Vigorously stir in the nondairy milk and bouillon and let it come to a boil, stirring. Cook 1 minute, stirring consistently. Add the artichokes, reduce the heat to a simmer and cook, uncovered, for 5 minutes.

Stir in the Pesto and taste for seasoning. Serve immediately.

Nutrition Facts
Nutrition (per serving): 285.1 calories; 27% calories from fat; 9.0g total fat; 0.0mg cholesterol; 3578.0mg sodium; 1272.9mg potassium; 44.1g carbohydrates; 12.9g fiber; 14.5g sugar; 31.2g net carbs; 22.3g protein; 5.6 points.



Printable Recipe

BRYANNA'S VEGAN COFFEE COFFEE CAKE
Servings: 8
Yield: One 9" cake

This is a veganized version of a not-too-sweet coffee-flavored coffee cake that I make for every Christmas breakfast (I have done so for at least 30 years, and my oldest daughter carries on with the tradition, too). It's delicious!

BATTER:
Mixture A:
1/2 cup (4 oz.) medium-firm regular tofu (or firm silken tofu)
1 tablespoon Ener-G or Orgran egg replacer powder
1/3 cup Earth Balance (vegan margarine)
1/3 cup brown sugar
1/2 teaspoon pure vanilla extract
Mixture B:
2 cup wholewheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons instant coffee (or 1 tablespoon espresso powder)
1/3 cup nondairy milk
FILLING:
1/3 cup Earth Balance (vegan margarine)
1/3 cup brown sugar
1/4 cup wheat germ
3/4 cup coarsely chopped walnuts or pecans
GLAZE:
3/4 cup organic powdered sugar
1 tablespoon strong liquid coffee or espresso

Preheat oven to 350 degrees F.

Oil a 9" round cake pan and line with baking parchment cut to fit the bottom of the pan.

Combine Mixture A ingredients in a food processor and process until smooth.

In a small bowl whisk together the Mixture B ingredients. Add the half of the Mixture A to the dry ingredients, then the 1/3 c. nondairy milk, then the remaining Mixture A, beating briefly after each addition. (It's thicker than a layer cake batter.)

Combine the Filling ingredients in a small bowl.

Spread half of the batter into the pan with your fingers. Top with half of the nut filling.
Spread the rest of the batter over that, then the remaining Filling.

Bake for 25 minutes. Cool briefly, then loosen the sides with a knife and turn out onto a plate. Drizzle or spread with the Glaze and serve warm or at room temperature.

Nutrition Facts
Nutrition (per serving): 337.7 calories; 43% calories from fat; 16.2g total fat; 0.0mg cholesterol; 293.4mg sodium; 463.6mg potassium; 44.3g carbohydrates; 4.3g fiber; 18.1g sugar; 40.1g net carbs; 6.4g protein; 7.3 points.



Happy Holidays!