Friday, December 26, 2008
COFFEE COFFEE CAKE, A QUIET CHRISTMAS DINNER, AND A "BOXING DAY" SOUP
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| Coffee Coffee Cake (recipe below), the traditional Christmas breakfast cake in my family. |
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 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 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 (Updated Dec. 24, 2016)
Servings: 8
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 in Sunset magazine) and make for every Christmas breakfast (and my adult kids carry on with the tradition, too). It's delicious!
THE CAKE BATTER:
Wet Mix:
1/2 cup (4 oz.) medium-firm regular tofu (or firm to extra-firm silken tofu)
1 tablespoon Ener-G or Orgran No-Egg egg replacer powder
1/3 cup brown sugar
2 tablespoons dark roast,good-quality instant coffee granules OR 1 tablespoon espresso powder
1/2 teaspoon pure vanilla extract
Dry Mix:
2 cup whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
Additional:
1/3 cup nondairy milk
THE NUT FILLING:
1/3 cup vegan butter
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 (preferably espresso) OR 1 tablespoon hot water with 1 teaspoon dark roast, good-quality 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 quite a bit 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 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!
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7 comments:
The printable recipe option is a wonderful addition to your blog! Thank you! happy Holidays!
Did I miss your recipe for the homemade seitan "ham" or has it not been posted? I've been searching for a vegan ham alternative forever! Thanks!
Wow!! I am so happy to have found you (via Twitter)! As a 23 year vegetarian and mama of 2,4 and 6 year olds who have dairy allergies/issue, I am moving toward living vegan. My hubs is an Italian who is sooo patient with the whole thing so I am going to buy your Nonna book (my kids have a Nonna, too!) I need all the help I can get. I am an avid cook but making the switch without starving hubs and kids is hard work!
I'll be hanging on your every word!!
Geez, I kind of sound like a stalker:-) LOL...
Anna Down Under-- it's not posted-- it will be in my seitan e-book!
Please could you give your recipe of seitan ham? It seems so good!
ok, i have a serious gripe about the 'boxing day' soup ... it was *so* good, it didn't make nearly enough!! :D
I made the Coffee coffee cake and the Artichoke soup for Christmas breakfast, and my family LOVED them! That is the best soup ever! Thank you!
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