Tag Archives: recipes

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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CSA #10 and the Wonderful World of Tempeh

It was a hectic Thursday of CSA pick-up and more sad goodbyes. Everyone is leaving town and I’m swimming in beautiful farm-fresh vegetables, not a terribly opportune moment to have a kitchen so plentiful, but so be it. James and I have somehow managed to get the stuff eaten, even if a few items end up sacrificed.

And I’m getting better and better at using what we have on hand. Just a quick (and unfortunately photo-less) recap:
– The Swiss chard ended up in another vegan frittata
– The carrots and summer squash went into a salad of shredded red cabbage
– The beans and broccoli were steamed and eaten as a late-night snack
– One tomato was used in the production of TLTs. The others were diced up and served on pasta, along with fried zucchini and summer squash.
– The Chinese eggplant was sliced, sauteed, and eaten over rice.
– The array of small tomatoes made their way into various pastas and salads
– The onion and garlic were used throughout the week, portioned out over various dishes.

We’ve eaten pretty darn well thanks to the CSA subscription. I’ve been holding onto the beets, but I’m thinking a beet and spinach salad might be in order for later on today. With the fair amount of cooking done over the weekend, the simpler the better for this rainy Monday afternoon.

I didn’t get time to take pictures of the entire CSA bounty for this past week, but among the highlights:
– Another robust eggplant
– Kale
– A beautiful assortment of tomatoes
– Braising greens
– Carrots
– Potatoes (all were promptly eaten the next morning)
– Purple beans
– Zucchini
– Garlic
– Onion

Last week also marked a transition for me as I went from casual to utterly devoted fan of tempeh. While I eat tofu at least five out of seven days a week and have even tried my hand at making my own seitan more than a few times, I have only worked sparingly with tempeh. The earthy, slightly nutty, slightly mushroom-y flavor has always been something I was hesitant to work with, not so much in regards to my own palate as others. No matter what you do with tempeh, it’s always going to have those underlying flavors. The trick to working with it is to use it in dishes where its primary qualities play into the overall flavors of the dish. Tempeh doesn’t change, it changes you.

Tempeh has been a staple of Indonesia for thousands of years. Soy beans are plentiful, the production method is fairly simple, and the result is a versatile substance that is a protein powerhouse. Seriously, in a nutritional battle between tempeh and its Southeast Asian soybean brother, tofu, tempeh wins every round. The traditional starter for the fermentation process even boosted the B12 levels of the tempeh to ridiculously high proportions, although production stateside tends to be without this property.

While tofu is available in nearly every supermarket now, tempeh is still mostly relegated to specific larger groceries (Whole Foods) and specialty food stores. Its stunted availability is probably one of the reasons why many vegetarians and vegans don’t acquaint themselves with tempeh right away. Getting to know tempeh allows one to adjust to its unique flavor properties. Learning the intricacies of the food allows you to better utilize its strong points in the dishes where it is incorporated.

Unlike tofu, which is a veritable flavor sponge, tempeh has restrictions, but not as many as you might think. The nutty flavors play well against most basic sauces and its texture makes it easy to use for sandwiches, stir fry, pasta, etc. The best way to get to know tempeh early on is to grill it. Grilled tempeh toughens up the texture to a chewy, meaty consistency, and accentuates the smokey qualities. It also takes to a marinade really well, so there’s no excuse for lack of flavor.

Because most of my cookbooks are still packed, I’ve been steadily working my way through the indispensable Vegan Brunch. For months, I have been eyeing up “Tempeh Sausage Pastry Puffs,” thinking two things: 1) “What a great way to use tempeh!” and 2) “Holy shit, puff pastry!” When I had my family over for brunch to break in my new residence, I figured now was the time to shoot for something a bit more advanced than pancakes and scramble and potatoes.

Given all the skills I have developed over the past few years, surely I could make something as simple but sophisticated as these lovely little puffed squares. Surely something this manageable was within my purview. I could even make a decent vegan gravy to match. It was all going to be so simple.

Of course I screw it up. Not having ever worked with puff pastry, I didn’t exactly interpret the instructions correctly. Or maybe I did but became convinced that I hadn’t. Not really sure, but either way, I had to abruptly alter plans. That’s how square pastry puffs turned into pastry puff pinwheels. The rest is quickly devoured history.

Note on the recipe: The original called for at least an hour of marinading the tempeh, but I suggest overnight for full flavor. And don’t skip the fennel. It really brings together the sausage flavor of the filling mix.

Tempeh Sausage Puff Pinwheels

Ingredients
– 8 oz. tempeh, crumbled
– 1 package puff pastry (as recommended by Vegan Brunch, Pepperidge Farm puff pastry is vegan)

For the marinade:
– 1 cup vegetable broth
– 3 tbsp soy sauce
– 2 tbsp lemon juice

For the tempeh filling:
– 2 tbsp olive oil
– 1 red  bell pepper, finely chopped
– 1 small onion, finely chopped
– 2-4 garlic cloves, minced
– 2 tsp fennel seeds, chopped
– 2 tsp dried basil
– 2 tsp dried rosemary
– 1 tsp red pepper flakes
– Salt and black pepper to taste
– Extra olive oil

– Combine the ingredients for the marinade in an airtight container. Toss in the crumbled tempeh and seal. Keep in the fridge overnight.

– Prepare the a large pan over medium heat. Saute pepper and onion until the onion is translucent, then add garlic and spices and saute until garlic is slightly browned. Add drained tempeh and turn the heat to medium high. Cook for up to 15 minutes, stirring often to prevent burning.

– Pre-heat oven to 400 degrees. Apply a fine layer of olive oil to a large baking sheet.

– You should have two sheets of puff pastry. Cut each sheet into nine squares. You should have a total of eighteen rectangles.

– To assemble the pinwheel, take a rectangle and unfold it so that it is a single layer. Brush a little olive oil on the inside, then apply some of the tempeh filling. Gently roll up the dough around the filling. Whatever falls out can be stuffed back in once the edges are sealed. It does not have to look perfect, but the edge should be sealed with your fingers or a fork so that it does not fall apart while baking.

– Repeat steps until you have all eighteen filled or have run out of filling. Line the finished pastries on the baking sheet about an inch apart.

– Bake for 18 to 20 minutes, until the pastries are puffed and golden. Serve warm.

(Recipe adapted from Vegan Brunch by Isa Chandra Moskowitz)

CSA #5: Greens’n’Beans!

It’s been a rough week. Other than my brief trip to Jose & Tony’s on Monday, eating-wise it’s been a week of scraps, leftovers, and retreads. It hasn’t all been bad, of course – burnt out by Wednesday, I took my partner to Thai Cuisine, where yellow curry with mock duck soothed my weary soul – but until the weekend, I hadn’t really had a chance to relax, to spend time in my kitchen, to write.

It was another great week for our CSA, however. No homemade preserves in this bundle, but a few welcome surprises, such as fingerling potatoes, hot peppers, and a big stalk of fresh garlic. If I can convince my partner to plant it instead of eat it, we might be able to start that garden sooner rather than later.

On a side note, but related to produce: It seems like everyone’s personal gardens are starting to burst with product. In the upcoming weeks I’d like to feature recipes that are of use to my gardening friends, so if you’ve got more zucchinis or tomatoes or basil etc than you can handle, drop me a comment and let me know what kind of recipes you’re in need of. If you just feel like getting rid of your produce, you can make sacrificial offerings at my address. We take all forms of vegetables, fruit, and cookies.

Now for this week’s yield!


Fresh basil

Potatoes!


More Swiss chard (coupled with last week’s bunch, look for this in our featured CSA recipe this week – just at the bottom of this article)


Radishes (more white bean, radish, and pea pod salad?)


Onions (uncured, so we were warned that they would go faster than store-bought. Not a problem, we’ve already used two out of three.)

As stated above, this past week didn’t exactly afford me a lot of kitchen time, but the CSA has been a significant help in not going hungry. Thanks to two straight weeks of Swiss chard and well-timed purchase of navy beans, I made an easy dinner for our post-family July 4th evening.

Beans and Greens

Ingredients
– 1 lb Swiss chard, kale, or spinach, or green of choice (the amount can vary, but a pound is recommended)
– 1 small onion, chopped
– 1 15 oz. can navy beans, drained and rinsed.
– 2 tsp garlic pepper
– 1 tsp dried basil
– 1 tbsp extra virgin olive oil

– Heat oil in medium-sized pot, then saute onions until tender. Throw in the greens (feel free to tear them into whatever size you desire), add the garlic pepper, and cook at low heat for five minutes.

– Once the greens are looking tender (but not completely soft), add the white beans and basil. Cover and cook at very low heat for up to twenty minutes.

A Tale of Two Salads


Between having guests over on Friday evening, going to a picnic on Saturday, and our usual Sunday brunch-at-home, I feel like I’ve been spending every other hour of my weekend in the kitchen. Which, at least some weekends, is exactly how I like to be spending my time.

I don’t like going empty handed to any function, especially a picnic, so I thought I would whip up two cold salads and then cross my fingers and hope that they would remain tasty even after surpassing room temperature in the outdoor heat. I really need to invest in a proper cooler and cold packs if I’m going to be traveling with food. Luckily for this time around, both dishes survived the mugginess.

The first salad I made was a white bean, radish, and pea salad that was a modified variation of a member-submitted recipe on Chow. The radishes we had gotten in our first CSA had long since been devoured but we still had the half pound of pea pods. Everything else was simple stuff that I had on hand, substituting vegan cream cheese for the recommended tablespoon of yogurt.

The second salad was an improvisation based on both an orzo salad they commonly serve at Zenith and a suggestion from Mike on what to do with all the CSA garlic scapes we had received. The result was a garlicky pesto salad with a touch of oregano. I think it could have used more black pepper, but it was still pretty good. The recipe works the same whatever kind of pesto you want to make, so go with whatever you have on hand. Want an added crunch? Throw in about a half of cup of pine nuts. For non-vegans, a little Parmesan really gives this salad an extra boost of flavor.


White Bean, Radish and Pea Salad

Ingredients
– One shallot, minced
– 1 tsp apple cider vinegar
– 3 tsp lemon juice
– 1 tbsp vegan cream cheese
– 1 tbsp extra virgin olive oil
– 1 15 ounce can navy beans, drained and rinsed
– 3 –  5 radishes, thinly sliced
– 1/2 pound pea pods, cut in bite-sized chunks
– 2 tsp dried dill
– Tablespoon fresh tarragon, finely minced (optional)
– Salt and pepper

– In a bowl, combine shallot, vinegar, oil, lemon juice, and vegan cream cheese. Toss the veggies and herbs in the dressing. Add salt and pepper to taste. Mix until well combined then chill for at least an hour.


Orzo with Garlic Pesto

Ingredients
– Half pound of garlic scapes, chopped
– 2 tsp fresh oregano
– 3/4 cup extra virgin olive oil
– Garlic pepper seasoning (to taste)
– 1 pound orzo, cooked as directed on box
– 3 tomatoes, cut into bite-sized chunks
– 1 zucchini, cut into bite-sized chunks

– In a food processor or blender, process the garlic, oregano, and olive oil until smooth. Add the garlic pepper to taste. Toss pesto with orzo, tomatoes, and zucchini, until pasta and veggies are well coated. Allow to chill for at least one hour.

Good Morning, Rabanada!


I’ve tried many of Isa Chandra Moskowitz’s cookbooks, but in the short amount of time I’ve owned Vegan Brunch, I’ve utilized it more than the nearly six months I’ve owned Veganomicon or the many years I’ve turned to Vegan with a Vengeance. Aside from the Sarah Kramer cookbooks, which I have turned to on a regular basis since 2008, Vegan Brunch has been the most prolific presence in my kitchen since I purchased it in early April.

Part of the reason is that it has a perfect blend of savory and sweet foods that work well for any meal. But the biggest reason by far is the simple fact that the recipes are damn good. They’re inventive but casual, not requiring a vast array of ingredients or a large prep time. There are some more advanced recipes, but for the most part, these are dishes that are easily prepared in an hour or less and that serve a whole host of functions, be it a lazy Sunday afternoon brunch with my partner or a potluck or even, on the rare occasion where I actually make something special for myself, a solo treat.

Because of my particular affection for pancakes and French toast, I’m always on the lookout for good vegan variations of these dishes. [Of course, the definitive list of pancake options appears in the fantastic Eat Me, a collection of recipes and general retrospective of Shopsins in New York, which features tremendous feats of pancakery such as the macaroni and cheese pancake. But more on Shopsins another time.] Browsing through the options in Vegan Brunch, one recipe caught my eye.

In Brazil, rabanadas is prepared to celebrate the birth of a child, as well Christmas, Easter, etc. The tradition of preparing rabanadas is so ingrained in the culture, bakeries sell special loaves around holiday time, called “Pao de Rabanada.” The prep includes soaking the bread in milk or water to soften, then dipping the slices into egg and frying in a small amount of oil. So, yeah, not much different from how French toast is prepared stateside.

Vegan Brunch‘s recipe offers a few very innovative (and tasty) vegan changes. Instead of egg, the stale bread slices are soaked for twenty minutes in a banana-almond milk custard. I made a few slight changes to the recipe, but basically prepared it as specified in the book. So, thanks in advance, to Isa Chandra Moskowitz, and this great recipe that made me and my partner pretty darn happy this past Sunday afternoon.

Brazilian Rabanadas

Ingredients
– 1 stale loaf of bread (she specifies baguette, but I used a stale Italian loaf and it worked fine)
– 2 ripe bananas
– 1 1/2 cup almond milk
– 3/4 tbsp Xanathan gum
– 1/2 tsp almond extract
– Vegetable oil for frying
– 1 tbsp unsweetened cocoa powder
– 1 tsp cinnamon
– Strawberries (or other fruit) for garnish

– Slice stale loaf into eight thick slices. Lay out slices on a flat baking pan.
– In a food processor or blender, combine the bananas, almond milk, Xanathan gum, and extract. Process until mixture is smooth, then pour mixture over the slices. Allow to soak for ten minutes, then flip slices and let sit for ten minutes more.
– Once slices have soaked for twenty minutes, heat oil on a pan and prepare as normal, keeping the cooked slices in a warm stove or microwave until all are finished.
– Combine the cocoa powder and cinnamon in a sifter, if you have one, or if you’re like me, use a small measuring cup and hope for a steady hand. Lay out finished slices on plates and dust with the cocoa/cinnamon mixture. Top with berries and add syrup and vegan margarine.

Anatomy of a Sandwich: Tomato and Balsamic Tofu


A simple idea can often be undone by its own simplicity. You figure, it seems so obvious, why isn’t it just assumed that this already works? And then you think, well, duh, cause of course it doesn’t work, and everyone already knows that.

When I was at the terrific Osteria 2350, I enjoyed a sandwich fairly common to Italian cafes and delis alike: The tomato and mozzarella with roasted red peppers and balsamic vinegar. This sandwich knows no one cuisine, because although its roots are clearly in Italian staples, its appeal is widespread and its basic form – a warm and possibly grilled cheese sandwich with added ingredients – is a well worn food item among any number of cultural heritages.

Osteria’s version was very delicious, so delicious that I had to lament the fact that, for my vegan partner, there is no accessible way for him to enjoy this sandwich. The tomato, red pepper, and vinegar portions, yes. The cheese? No. Vegan cheese can be tasty, but it has its limits, and there is not a vegan cheese on the planet that can imitate faux mozzarella.

Except that, as I considered the giant pillows of fresh mozzarella stuffed into the sandwich, I found that it bore a striking similarity to something most, if not all, vegans heartily enjoy: Tofu. Specifically extra-firm, uncooked tofu. Both are white and soft. Both have neutral, almost watery-fresh flavors. Tofu can’t melt like mozzarella, but in this sandwich, the mozzarella stayed perfectly solid, so melting wasn’t an issue.

So, I’ve had this dish in mind for a while. After a short stop into Lotus Foods on Saturday, I decided it was high time that I tried out my theory.

Success? Well, you be the judge. But would I write about it if it were a total failure?

A few tips for this very easy recipe:
– A pound of tofu should yield four sandwiches worth, unless you really want to get heavy on each sandwich.
– Soak the tofu in balsamic vinegar for extra flavor
– Press your tofu, but don’t get rid of all the moisture. A little dampness inside helps to mimic the mozzarella.
– Use good crusty bread for this. Jackie, my friend and most fantastic cooking partner, brought over some homemade sandwich bread that worked fantastic. Make sure to use thick slices and toast for extra support.
– We slightly cooked our tomato slices, but if you want to leave them firm and crispy, go right ahead.

Tomato and Balsamic Tofu Sandwich

Ingredients
– 1 pound of firm tofu, sliced widthwise into four big slabs
– 2 small tomatoes, sliced
– 1 red bell pepper, sliced into small strips
– Salt and pepper (to taste)
– Balsamic vinegar – we weren’t precise on the measurements, so use your judgment. About a 1/4 cup overall should be fine.
– Eight slices of thick, crusty bread, toasted
– 3 tbs olive oil or grapeseed oil (use more as needed)
– Fresh spinach (as desired)
– Vegan mayo (optional)

– Heat the oil in a pan, then add the red pepper slices. Saute until soft, adding salt and pepper as desired. Add the tomatoes, cooking for about a minute. Remove from the peppers and tomatoes from heat, but keep the pan hot.

– Put a slab of tofu in the pan. Add balsamic vinegar, cook for a minute, then flip, adding more vinegar. Once slab has soaked up some of the flavor – a touch-and-taste test works – remove from heat. Repeat with each slab.

– Assemble your sandwich. Toast the bread, then layer tofu, tomato, red peppers, and spinach. Add vegan mayo if using. Enjoy!