Apple Pie Coffee Cake

Makes 1 Cake

2 1/2 Cups Flour

1 Cup Granulated Sugar

1 tsp Baking Powder

3/4 tsp Salt

1/2 tsp Cinnamon

2/3 Cup Canola Oil, or 2/3 Cup Vegan Margarine, softened

2/3 Cup Soymilk + 2 tsp Apple Cider Vinegar (or lemon juice)

2 Tbs Cornstarch mixed with 1/2 Cup Water

2 tsp Vanilla Extract

1 20 to 25 oz Jar Apple Pie Filling

1 Tbs Sugar mixed with 1 tsp Cinnamon, for topping.

Preheat oven to 350º F.

Combine all the dry ingredients of the cake and mix well. Add

all of the liquid ingredients and fold the batter until just

combined. The batter should be thick and nearly dough-like,

as this will prevent the filling from sinking to the bottom of

the pan.

Spread 1/2 of the batter in the bottom of a 9×11″ (or

whatever) greased baking dish. Add apple pie filling evenly

over the top. Spoon the rest of the batter over the top in

clumps, leaving some of the apple filling showing through.

Sprinkle with cinnamon sugar mixture.

Bake for 80 to 90 minutes or until a test knife comes out

clean. Be sure not to under bake. You may wish to cover the

coffee cake with aluminum foil for the last 20-30 minutes to

prevent over-browning.

Remove coffee cake from oven and let cool before serving.

It’s just as good or better the next day.

Vegan

Recipes to sink

your teeth into

6

Vegetarian Cooking Tips

1. Press your tofu - When you are using firm tofu, you can

get a much better texture and cooking experience by

pressing it first. To do this, put it in between two cutting

boards, tilted slightly into a sink. Balance weight (I use

cookbooks or cans of tomatoes) on top of it, and let it sit

there and drip for 15-30 minutes. Then dry it with a paper

or cloth towel and use as normal. When you reduce the

water, it fries up better and has a much more fulfilling

texture.

2. Use dried beans - Dry beans are cheaper and allow you

much more control over flavor and texture than canned

beans. I like the quick soak method because I'm often

short of time to plan more than 2 or 3 hours in advance.

For 1 lb of dried beans: put beans in a coverable pot. Cover

with about 2 inches of water. Add 1 quartered medium

onion, 2-4 cloves of garlic, and 2 bay leaves. You don't

need to peel the onion or garlic. Do NOT add salt at this

time; it will harden up the skins and make them chewy.

Cover pot and bring to a rolling boil. Uncover and let

continue to boil for at least 2 minutes. Recover and take

off heat, then leave it to soak for at least two hours. At this

point, either let them soak longer to get softer, or discard

the seasonings, rinse the beans, and store either in the

fridge or freezer.

3: Plan your meals around complimentary proteins.

Most plant foods (except soybeans) do not have all 9 types

of amino acids that your body needs, so eating more than

one type of protein through the day is important. Different

types of protein can be found in rice (esp. brown/wild rice),

beans, corn, nuts, bread and grains.

Beans and tortillas

Peanut butter sandwich

Macaroni and cheese

Tofu with rice

Hummus with pita bread

Chickpeas and rice

Potato Salad with Fava Beans

Serves 2-4

1 1/2 to 2 lbs New potatoes, halved

1 1/2 Lbs Fresh Fava Beans, or 3/4 cup Edamame or Peas

Dressing:

1/2 Cup Vegan Mayonnaise

2 tsp Dijon Mustard

2 Tbs Fresh Herbs (I used parsley and marjoram)

1/4 tsp Salt

1/4 tsp Fresh Black Pepper

Whisk together the ingredients for the dressing. Refrigerate

it until ready to use.

Shuck the fava beans by “unzipping” them and breaking

open the pods. Blanch the whitish-green beans in boiling

salted water for 2-3 minutes. Remove and rinse under cool

water to stop the cooking. Use your nail to break open the

seed cases and squeeze out the bright green bean. Set

aside.

Boil the potatoes in well-salted water until tender but not

falling apart. You can also cook them in a pressure cooker

on the second ring for 4 minutes, using the natural-release

method.

Let the potatoes cool, but not all the way. When the

potatoes are still hot/warm, but cool enough to handle, mix

them with the dressing and fava

beans. Let sit for several

minutes before serving to allow

the flavors to blend, or

refrigerate until ready to serve. I

think it tastes the best at room

temperature or slightly warm,

so serving them shortly after

preparing is best.

Easy Weekend Pancakes

Makes about 25 Silver Dollar Pancakes, enough for two people

1 1/2 Cup Soymilk

1 Tbs Sugar

2 Tbs Oil

1 Cup Spelt (or all-purpose*) Flour

1/3 Cup All-Purpose Flour

1 tsp Baking Powder

1/4 tsp Salt

1 tsp Extract (any flavor, I used orange, but vanilla is a no-

brainer)

1-2 Tbs water, to thin batter if needed

*If using only all-purpose flour for this recipe, you may need

to add more liquid. Regular flour absorbs more moisture than

spelt.

Add soymilk to your blender. Add remaining ingredients except the

water and blend for a few seconds until combined. Scrape down

any dry flour stuck to the side of the jar and blend again. Place the

top on the blender and refrigerate overnight. You can also use the

batter immediately.

In the morning, place the blender back on the base and add 1-2

Tbs of water, blend to mix. This re-thins the batter that had

thickened overnight.

Preheat oven to 200º F, or the lowest setting, and put an oven-safe

plate on the middle rack. Heat a non-stick skillet over medium heat

for a few minutes. Pour the batter directly into the center of the

UNgreased heated pan. I like silver dollar sized pancakes, 2 1/2 to

3″ in diameter, but you can make any size you want. This batter

should create fairly thin pancakes.

After a few minutes of cooking, you’ll see the bubbles form and set

on the uncooked side of the pancake. The batter will start to set,

and it will change color from white to dull yellow. This is when you

should flip. If your pancake isn’t brown by this time, turn your heat

up. If it is overly brown, your heat is too high. While cooking the

pancakes, place the finished ones directly into the oven on the

plate. Stack the pancakes as you go. This will keep the whole stack

warm while you’re cooking them.

Mix in berries, chocolate, or anything you can think of!

Mac ‘n’ cheeze:

Makes 4 servings.

Ingredients:

1/4 cup nutritional yeast

1/2 cup all-purpose flour

2 cups water or soymilk

1 Tbsp light miso

1/2 tsp garlic powder

1/4 tsp paprika

2 tsp tamari or soy sauce

salt, pepper

1/4 cup vegan margarine or 1/4 cup grapeseed oil

2 tsp grainy or dijon mustard or 1/2 tsp dried mustard

4 cups cooked macaroni

Instructions:

1. In a medium saucepan over low heat, toast the yeast

and flour just until the flour begins to take on some

color and the yeast is lightly toasted.

2. Carefully whisk 2 cups of water or soymilk into the flour

mixture, making sure that no lumps form.

3. Add the miso, garlic powder, and paprika and whisk to

blend thoroughly.

4. Gently cook the mixture until it is thick, about 8-10

minutes.

5. Add the margarine and mustard and tamari/soy and

mix well.

6. Taste and adjust

the seasonings.

7. Stir in the macaroni

and heat through.

8. Serve immediately

or reserve in a

warm oven.

Seitan Pepperoni:

Ingredients:

1.5 cups vital wheat gluten

1/4 cup nutritional yeast

1 tsp salt

2 tsp paprika

1/4 tsp cinnamon

1/4 tsp cumin

2 tsp pepper

1/4 tsp cayenne pepper

1/8 tsp allspice

3 cloves of garlic, finely chopped

1/2 yellow onion, finely chopped

3/4 cups water

4 tbsp tomato paste

3 tbsp tamari

2 tbsp extra virgin olive oil

Instructions:

Preheat oven to 325°.

In a large mixing bowl mix dry ingredients. Mix the rest of

the ingredients (liquid ingredients) in a smaller mixing

bowl. Whisk well until mixed.

Add the liquid ingredients to the dry ingredients. Mix well,

then knead for a minute or two- it doesn't need long.

Form into a log (6-8" long), wrap tightly in foil, twisting

ends. Bake for 90 minutes. When done baking, unwrap and

leave out to cool all the way. Then wrap it foil or plastic

and refrigerate. Slice to use as desired.

Serves 4. Freezes really well!

Falafel:

Ingredients:

2 cups dried chickpeas

12 long stems of fresh parsley leaves, well washed and

dried, then coarsely chopped

3 garlic cloves

1 medium onion, coarsely chopped

1 tsp sea salt, or to taste

1 tbsp ground cumin

2 tsp ground coriander

¼ tsp turmeric

½ tsp cayenne pepper

3 tbsp baking powder

vegetable oil for deep-frying

Instructions:

Place the chickpeas in a very large bowl and pour lots of cold

water over them (at least three times the volume of chickpeas),

Leave to soak for at least 6 hours or overnight.

Drain the chickpeas thoroughly and place in a food processor. Add

the parsley, garlic, onion and spices, and start the motor on high.

You will probably have to keep scraping down the sides to get it

evenly pureed. Add up to 3 tbsp of water if necessary until a

smooth but fairly solid mass forms. (Editor’s note: I often need

more water) Finally, whiz in the baking powder.

Leave the mixture to rest in the refrigerator for 30 minutes.

Heat a 1-2 inch depth of oil in a heavy-based pan. Unless you won

a falafel maker, use your hands to form firmly packed balls. It may

help to keep moistening your hands with water. I prefer balls the

size of large cherries. Alternatively, you can make them double the

size and flatten them slightly. If you like, they can be refrigerated

or frozen now for later use.

As with most fried foods, falafel are best eaten straight after frying,

so be ready with your accompaniments. Test the oil – a pinch of

the mixture should sizzle immediately but not violently. Fry several

falafel at a time until golden all over, then drain on paper towels.

Serve immediately on their own or stuffed into pita with taratour,

etc.