Friday, December 26, 2008
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!)
BRYANNA'S VEGAN CREME OF ARTICHOKE AND MUSHROOM SOUP WITH PESTO
An easy and delicious soup utilizing some of my favorite ingredients.
2 tablespoon 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 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
salt and finely-chopped black pepper to taste
a little more pesto to swirl on top for a garnish
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 (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.
BRYANNA'S VEGAN COFFEE COFFEE CAKE (Updated Sept. 26, 2010)
Yield: One 9-inch round cake
This is a veganized version of a not-too-sweet coffee-flavored coffee cake that I've been making for years (started out with a non-vegan recipe) and make for every Christmas breakfast (and my adult kids carry on with the tradition, too). It's delicious!
THE CAKE BATTER:
1/2 cup (4 oz.) medium-firm regular tofu (or firm silken tofu)
1 tablespoon Ener-G or Orgran No-Egg egg replacer powder
1/3 cup vegan butter (try my homemade palm oil-free vegan Buttah)
1/3 cup brown sugar
2 tablespoons instant coffee granules
1/2 teaspoon pure vanilla extract
2 cup whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup nondairy milk
THE NUT FILLING:
1/3 cup Earth Balance
1/3 cup brown sugar
1/4 cup wheat germ (or whole grain flour)
3/4 cup coarsely chopped walnuts or pecans
THE COFFEE GLAZE:
3/4 cup organic powdered sugar
1 tablespoon strong liquid coffee or espresso (or 1 tablespoon hot water with 1 teaspoon instant coffee granules)
Preheat oven to 350°F.
Oil a 9-inch round cake pan and line with baking parchment cut to fit the bottom of the pan. Combine the Wet Mix ingredients in a food processor and process until well-combined. It might look a bit curdled-- that's okay!
In a small bowl whisk together the Dry Ingredients.
Add the half of the Dry Mix to the Wet Mix in the food processor and pulse just to mix. Add the 1/3 cup nondairy milk and pulse to mix (stop the processor and scrape down the sides if necessary), then add the remaining Dry Mix, and process until well-combined-- no longer! It's thicker than a layer cake batter, but moist.
Combine the Filling ingredients in a small bowl with a fork and/or your fingers until well mixed. It will be soft and sort of cling together-- it isn't crumbly.
Spread half of the Batter evenly into the pan with your damp fingers. Distribute half of the nut filling evenly over the batter in bits-- there will be some gaps between the "bits". Smooth the rest of the Batter over the Filling, and then distribute the remaining Filling over the top in the same way. Press it down slightly into the batter.
Bake the cake for 25 minutes. Cool it briefly on a rack, then loosen the sides with a table knife and turn out onto a plate, if you like (it can also be served directly from the pan).
Mix the Coffee Glaze ingredients together in a small bowl until smooth. Drizzle or spread the Coffee Glaze over the top of the warm cake and serve warm or at room temperature.
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.