Tag Archives: quick

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!

 

 

 

 

 

 

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Cheeky Chickpea Falafel

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One way that I knew I was becoming an adult was that my method of making falafel evolved past using the boxed, pre-made falafel mix produced by Manischewitz. Upon producing my first batch of from-scratch, homemade falafel, I felt something akin to what people must feel when they make their first batch of homemade chicken noodle soup or their first non-frozen, non-Stouffer’s lasagna. Heck, I felt that way when I made my first from-scratch pancakes, and pancakes are one of the simplest (and cheapest) things to produce from scratch.

Why do we rely on pre-made goods to deliver the foods we enjoy? I think it’s a combination of the following things: Over-reliance on the food experiences we are used to, fear of screwing up our favorites, and limited time, patience, energy, and equipment. Also, for years I prepared food mainly for myself and most recipes, whether it’s a pot of soup or a plate of falafel, produce too much for one person to consume in a short period of time. Short of dinner parties and potlucks, a can of soup made more sense for my lifestyle.

I cook for two (sometimes three, if our roommate is home) now, so the amount of food is no question. But I have a long commute to and from work, so when I come home to prepare dinner, fast and simple is usually the rule. One of the defining factors of my adult life is when I decided fast and simple did not have to mean pre-made or processed.

Thanks, adulthood!

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