Wednesday, October 6, 2010

Coffee Cake


3 cups flour
1 cup sugar
3/4 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon cinnamon
3/4 cup margarine, chilled

1 1/4 cup soymilk
3 teaspoon baking powder

Preheat oven to 375 degrees F. Mix topping, cutting in the chilled margarine with a pastry cutter, fork, or any tool you have. Set one cup of it aside. Mix the remaining portion with the batter ingredients to make the batter. Pour batter into a greased 9 x 6-inch cake pan. Sprinkle reserved crumb topping on top of the batter. Cook for 30 minutes or until a knife inserted in center comes out clean.

Tuesday, October 5, 2010

Hot Fudge Brownies

1 cup flour
3/4 cup sugar
1/4 cup cocoa powder
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup soy milk
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
3/4 cup brown sugar (white works too)
1/4 cup cocoa powder
3/4 cup hot water

Mix first five dry ingredients together, then add soy milk, applesauce, and vanilla. Mix well. Spoon or pour into an 8x8-inch greased pan.

Mix the remaining cocoa powder, brown sugar and hot water in a bowl until the sugar is dissolved making a nice chocolaty syrup. Stir it to mix well. Pour this over the brownie batter. Bake at 350 degrees for 40 minutes. Allow to cool slightly before serving or the chocolate will burn your mouth and be too runny otherwise.

The beauty of this recipe is that the chocolate syrup on the top of the batter will "fall" to the bottom of the pan while its cooking so you have a nice brownie on top, but a thick fudgy layer now on the bottom that has thickened up due to the flour.

This is by far my favorite brownie recipe in the world :)

Monday, October 4, 2010

Curry Potatoes and Carrots

(or curry potato mash with carrots and chickpeas . . .)


2-3 medium red potatoes, cubed
2 carrots, coarsely sliced
1 onion, diced
1-3 cloves garlic, minced
2-4 tsp garam masala
2 tsp curry powder
1-2 Tbsp olive oil
Pinch dry mustard or mustard seed
1 can/cup chickpeas (rinsed if canned aka garbanzo beans)

Cover potatoes and carrots with water and boil until soft, about 20-30 minutes. While these are boiling, put all the spices, onion, garlic, and oil in a sauce-/fry-pan and fry, stirring frequently, until onions start to turn translucent.

When potatoes and carrots are done, drain off excess liquid and reserve for later. Mash with a potato masher or fork, adding reserved liquid as needed to resemble mashed potatoes, but leave it a little chunky. Add the onion mixture and chickpease to the potato mixture. Mix well.

Serve with a side of vegetables, something green. I really like serving it with shelled edamame. A nice side salad would be awesome, too.

Sunday, September 12, 2010

Pea and Potato Curry Bake


3-4 small to medium red potatoes (peeled or unpeeled, I peel)
1/2 medium yellow onion, diced
8-12 oz. package frozen peas and carrots
2 Tbsp olive oil
2 tsp garlic powder
2 tsp curry powder
1 tsp garam masala
1 tsp better than bouillon (or ~1/2 cube bouillon cube)
1 tsp salt
3/4 cup water

Cut potatoes into 1 to 2 inch cubes and place in 1 quart casserole dish (all I had was a cake pan!). Add onions, peas and carrots, oil and spices. Mix together. Add water, cover with aluminum foil or a lid, then bake at 375 degrees F for an hour (or 425 degrees F for 45 minutes) until potatoes are tender.

Serves: 3-4

Preparation time: 15-20 minutes
Cook time: 60 minutes

Next time I might serve with a side of jasmine rice cooked with bouillon (note that there is no sauce). The potatoes were super moist and good. Might add more peas and carrots next time. Otherwise great as is!

Monday, September 6, 2010

Labor Day Shepherd's Pie

Mashed Potatoes:
4 red potatoes, cubed
2 Tbsp vegan margarine
Splash plain soymilk to taste
Salt to taste
optional vegan bouillon cube (I used better than bouillon)

1 medium onion, chopped
1/2 pounds carrots, cubed
3 cloves garlic, minced
1 Tbsp vegan margarine
1 can vegan Lentil Soup
2 Tbsp flour
2 Tbsp plain soymilk

Boil potatoes until tender, remove most of the liquid and add remaining mashed potato ingredients. Mash with a fork for lumpier potatoes or a potato masher for creamier ones.

While potatoes are cooking, put carrots in a small pan with some water to boil and cook until tender.

Next put onions in a frypan with the margarine and cook until translucent. Add garlic and cook for one minute longer. Add soup to begin warming. In a seperate container combine the flour and soymilk (I blend them in my Magic Bullet blender) then add to frypan with the soup mixture and bring to a boil before simmering to thicken - don't forget to stir! Add cooked carrots.

Once soup mixture is done, put in the bottom of a casserole pan. Top with mashed potatoes and cook in the oven for 30 minutes at 375 degrees. Will probably boil over so is good to put on a large cookie sheet.

Wednesday, September 1, 2010

Ghetto Chana Masala


2 Tbsp vegan margarine
1 medium onion, chopped
1 - 3 large cloves of garlic, minced
1/2 - 1 Tbsp curry (pinch garam masala if available?)
2 Tbsp tomato paste (or alternatively ketchup, its what I use)
15 oz can chick peas, undrained: reserve liquid
1/2 Tbsp lemon juice (or alternatively apple cider vinegar, used once and was fine)
1/2 tsp salt
fresh black pepper (optional, I leave out sometimes)
crushed red pepper, optional to taste
1/2 Tbsp olive oil

Heat margarine on medium high heat. Saute onions until slightly translucent. Add garlic and cook for one minute longer. Reduce heat to medium. Add curry and tomato paste. Stir and simmer about 2 minutes. Add chick peas with liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper to taste. Add oil. Stir and simmer for 5 minutes more or until peas are softened and dish is hot. Serve over rice.

Makes: 2-4 servings, Preparation time: 10 minutes, Cooking time: 15 minutes

Wednesday, April 28, 2010

Microwave Brownies for One

These got me thru a summer of living in a trailer in the middle of no-where with no options for buying vegan baked goods and little time or space to really oven bake my own!