Tag Archives: easy

Good Morning, Orange Chocolate Chip Coffee Cake!

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I’m gonna keep this brief (for me).

Some Saturdays, you wake up and just want to laze about. You don’t want to put on pants. You don’t want to shower. You don’t want to cook, and you barely have the patience or energy to make a pot of coffee. All that you want to do – and in this scenario, you have the same cultural tastes as I do – is sit around in your pajamas, eat a slice of leftover pizza, drink that coffee you just barely mustered the strength to make, and stream The Hunger Games on Netflix. Needless to say, you’re not likely to cook anything. You’re not really likely to contribute anything to the betterment of your world. That’s okay. That’s for Sunday.

Then, there are Saturdays when you wake up and the world is your oyster, an oyster that you’re prepared to go out, catch, bring home, wash, prepare, and eat. You leap out of bed, get into your workout clothes, run a few miles, make some coffee, cook breakfast, clean the house, do your laundry, go shopping, meet up with your friends for some frozen yogurt, put in some volunteer hours, bake a cake, make a few dinner courses, host a potluck dinner party, and spend the waining hours of your day sipping wine and chatting with your guests.

Okay, so I’ve never really had one of those latter Saturdays. But for weekend days that you’re feeling a tad more productive than the former kind of Saturday mentioned, this coffee cake is for you.

I adapted a recipe from one of my favorite go-to sources for breakfast and brunch foods, Vegan Brunch by Isa Chandra Moskowitz. I was worried that the orange and coffee flavors of the loaf would contradict, but the key is to limit the amount of each so as to achieve a flavor balance. Plus, chocolate!

This is an incredibly simple coffee cake to make, so feel free to give it a try even on those mornings where you really can’t be bothered to change into real person clothes.

Ingredients
– 1 cup non-dairy milk
– 1 tablespoon instant coffee crystals
-1 teaspoon apple cider vinegar
– 2 cups all purpose flour (or 1 cup all purpose, 1 cup whole grain for a healthier option)
– 1/2 cup sugar
– 1 tablespoon baking powder
– 1/2 tsp salt
– 1/2 cup canola oil
– 1/2 tsp orange extract
– 1/2 tsp vanilla extract
– 1/2 cup chocolate chips

Pre-heat oven to 350 degrees and lightly grease a loaf pan OR 9X9 pie dish.

In a 1/2 cup of the milk, dissolve the coffee crystals. Stir in the rest of the milk and vinegar and set aside.

Stir together flour, sugar, baking powder, and salt. Add the milk mixture, oil, vanilla and orange extracts. Mix together until batter is just moistened, then fold in chocolate chips.

Pour batter into loaf pan or dish and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. (Bake about 2-3 minutes longer for a crumblier cake.)

Allow to cool. Queue up your favorite series on Netflix, grab a cup of coffee, and enjoy the rest of your Saturday!

 

 

 

 

 

 

Good Morning, Spinach Pie!


I love pie. Particularly savory pies. Upon discovering that a decent pie crust is fairly easy to make (after a little personal trial and error, that is) I set about to make as many pies as I could. I made pie after pie after pie. Quiches and pot pies, tarts and tortes. I went a little pie crazy.

Savory pies are great because they require so little work. Make the crust, press it into the pie plate, then add your filling. Bake, cool, cut, eat. They take a little time, especially if you don’t use a food processor to mix your crust dough, but they’re not something you have to watch every second in the oven. Set the time and relax.

What I really want to get is a set of mini pie plates. Because, as we discussed with the almond tarts, everything seems a little better when it’s miniaturized. But big, small, savory, sweet, doesn’t matter. I’m a pie addict. Now you know.

This recipe is an adaptation, of sorts, of a great recipe in The Moosewood Cookbook by Mollie Katzen. I really need to do a feature on this incredible collection, and I will at some point, but suffice to say, if you don’t own this book and you enjoy spending even occasional time in the kitchen, but it ASAP. It’s vegetarian cuisine for people who like to eat well, regardless of dietary preferences. The only problem is that it’s a little butter and egg heavy in spots, so it’s not always adaptable for a vegan diet.

However, looking over the recipe for “Spinach Ricotta Pie” got me thinking, however: Silken tofu and ricotta, aside from what they actually are and what they taste like, are very similar. Texturally, they’re identical. This dish requires both the ricotta and 2-3 eggs, and tofu can more than make up for both. The end result of the substitute was pretty satisfying. On the whole, it was lighter than the Katzen recipe, with maybe a tiny bit less flavor, but I can more than make up for that the next time around. And there will be a next time.

Spinach Tofu Pie

Ingredients
For crust
– 6 tbsp vegan margarine
– 1 1/2 cups all-purpose flour
– 4 tbsp water, non-dairy milk, oil (I went with the water, because the only non-dairy milk I have is vanilla soymilk – delicious, but not appropriate for this.)

For filling
– 8 ounces silken tofu, firm
– 3/4 lb fresh spinach (I stress the use of fresh spinach in this recipe – the frozen stuff gets too soggy too quickly)
– 1 small onion, chopped
– 2 tbsp vegan margarine or oil
– 1 1/2 tsp garlic powder
– 1/2 tsp smoked paprika
– Salt and pepper to taste

– To make the crust: In a food processor (or using a pastry cutter or two forks) cut the margarine into the flour until the mixture resembles a coarse cornmeal. Slowly add the water to form a dough. (The recipe works with 4 tbsps, but feel free to add an extra tbsp or two if the dough is proving too dry to work with.) Roll out your dough and press it into a pie tin.

– Pre-heat oven to 375 degrees. In a medium saucepan, saute the onions in the margarine or oil until translucent. Add spinach and spices. Continue to saute for about three minutes, then crumble the tofu in. Using a fork, combine until the mixture is fairly smooth and the spinach is wilted.

– Pour the mixture into the pie crust. Add extra paprika or vegan sour cream on top, if you like, then place in the oven. Bake for 45 minutes. The top should be lightly golden brown and slightly crisp. Serve warm or cool.

Take Back the Microwave!

A friend of mine informed me that her brother doesn’t have a microwave because “he eats healthy” (his terms, not hers). And for a moment, I thought, “Yeah, that makes sense.” But I was having a dull moment. Cause that is a ridiculous restriction to make in the name of healthy eating.

Microwaves are not, by their inherent traits, unhealthy. True, they are used in innumerably unhealthy ways. You could even say that microwaves were designed to help people eat less healthy, although that seems a tad reactionary. The microwave can encourage unhealthy eating, because so many things are designed to be cooked in the microwave, and more of than not, these items are the kind of processed food junk that devotedly healthy eaters shun and sneer at. Between the speedy cooking process and the low price point of a lot of the worst stuff – I saw a commercial over the holiday weekend for a grocery store selling Banquet TV dinners for .69 cents each, because apparently that’s what food-flavored cardboard goes for these days – microwaves have gotten a bad reputation.

I am a proud owner of a microwave, same as I am a proud owner of a stove or a coffee maker or a 12-cup Kitchen Aid food processor (okay, I’m especially fond of that one). I believe that we need not shun the microwave, but reclaim it for all those who like to eat healthy AND fast. For those of you unconvinced, I’ve compiled a little list:

Five Reasons to Take Back the Microwave

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Good Morning, Lazy Bones!

As much as I love to cook, I am human, and therefore prone to exceptional laziness. When I come home from a long day at the office, I hang up my coat, pull off my boots, and sink into the couch for a little post-work relaxing. Sometimes that relaxation gives way to a motivation to make something elaborate and delicious, using all those slowly wilting/rotting/souring items in my fridge that I know won’t last forever.

And sometimes, like last night, I have other things I need to do with my energy, like weather-proofing my windows or working on stuff for this blog or sitting on my butt, watching episode after episode of The Wire (seriously, have any of you out there watched this show? I am a fool for having not watched the series earlier). Sometimes, the energy is just not there.

Thank goodness for lazy food or I might starve. I try not to sink into the microwaveable/processed food trap, but some nights the thought of chopping a single vegetable leaves me collapsed on the sofa. The thought of boiling water for my French press coffeemaker is too much to handle. I’m so worn out I’d sooner eat nothing than have to get up the energy to sully a single pot and pan.

My go-to lazy meal is cereal, which makes me feel like the culinary equivalent of a seventeen year old boy, but whatever. When I’ve got the good quality stuff at home, like granola or Kashi, it’s not quite as bad for me as a lot of processed food, but when I’m in the laziness throes, I’d just as soon eat the Malt-o-Meal sugary junk, which is what I had big bowlful of last night. Cinnamon Toasters, you  are undeniably delicious even if you are nothing but preservatives.

So, question on this snowy morning: What is your go-to lazy night dinner? Do you attempt to cook something very basic or do you just say, “Screw it,” and eat a pint of ice cream instead?