Tested: Coffee Cake recipe by Isa Chandra (Vegan Brunch)

I have made this recipe twice now and I absolutely love it. It is an easy, flavorful and filling recipe. There is no screwing up this yummy delicious dessert.

Preheat oven to 375 degrees and lightly grease an 8-inch round springform pan.

Measure out the soy milk and apple cider vinegar to curdle while making the topping.

Topping:

1 cup all-purpose flour
1/2 cup of brown sugar ( I prefer dark brown sugar)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil

1. Mix together flour, sugar, cinnamon, and nutmeg.
2. Drizzle in canola oil by the tablespoon at a time while using your fingers or a fork to mash together until crumbs form.
3. Some of the topping is still going to be sandy but majority should be in big clumps.

Cake Batter:

3/4 cup soy milk
1 teaspoon apple cider vinegar
1/3 cup sugar
1/2 cup canola oil
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon

1. In a bowl mix together soy milk, sugar, canola oil, and vanilla (all the wet ingredients).
2. Sift in the flour, baking powder and salt until smooth.
3. Pour batter into the prepared pan and sprinkle topping and pat down.
4. Bake for 35 to 40 minutes or until done.
5. Let cool for an hour.

Vegan Brunch: Broccoli Quiche - Tested

So I went and made the BROCCOLI QUICHE from Vegan Brunch by Isa Chandra and I have to say that it turned out pretty good. I would definitely make this dish again. There are a couple of changes I would do next time. Adding more broccoli, using a green onion or spring onion (not to fond of regular onions) and more seasoning, I don't think I used enough garlic, salt, and pepper but this is my taste.

I made the PIE CRUST stated in her book but it did not turn out right, I might of added to much margarine or not enough flour. So I ended up making my own which delayed my dinner but it was worth the wait.

This BROCCOLI QUICHE pairs well with a mixed green salad and mustard vinaigrette.

Thumbs Up!

Vegetable Pasta Salad w/ Lemon Olive Oil Dressing

This is my version of Bowtie pasta and Broccoli from the Barefoot Contessa (my favorite chef) cookbook series.

This is a nice, fast, clean tasting dish I like to make. This can yield 4 - 6 servings.

2 cups - penne pasta (or your favorite type)

3 cups - broccoli

1 cup or bag - frozen peas

2 - large lemons zested and juiced

1/2 - red onion diced

2 - cloves of garlic minced

4 tablespoons - olive oil

1/4 stick - butter

Salt and Pepper to taste

Cook your pasta until tender, strain and rinse.

While pasta is cooking zest and juice both lemons, they will yield 1/4 cup of juice.

In the same water as pasta add the broccoli and blanch for 3 to 4 minutes. Strain and rinse broccoli, set aside.

In a shallow heated skillet add olive oil and butter. Once butter has melted add diced red onion, cook until tender ( 3-5 minutes) then add garlic and saute for another 2-3 minutes. After the onions and garlic have cooked add half of the lemon juice and stir.

In a big bowl add pasta, broccoli and peas, mix together. ( Heat from cooked pasta and broccoli will thaw and warm the peas) Add dressing from skillet and toss together to evenly coat the salad. Add remaining lemon juice, salt and pepper and give it a final toss..

This dish can be served with a garnish of shaved Parmesan or add imitation chicken or tofu.

I like using different vegetables or replacing lemon juice with orange juice.

Get Creative!!!