Thursday, August 4, 2011

Vegan Tofu Scramble and Blueberry Vegan Coffee Cake

Once a week I prepare a 'blanc' Tofu Scramble base to add new or leftover ingredients as the week moves on.
See the Veganopolis Cookbook for our TofuScramble recipe , page 108.
This way I change it up daily.
What I found to add:
A few Sun Dried Tomatoes in the bottom of a jar, Moroccan Oil Cured Olives,
a handful of Lemon Asparagus from a dinner the previous evening, Parsley,
Oregano,Garlic,Lemon Juice.

David enjoyed it at lunch in a wrap with Spinach.

Blueberry Coffee Cake with Vegan Cream Cheese

Using the Veganopolis Muffin recipe for the cake portion along with a TBSP of Flax Meal.
The batter is poured into a round pan and topped with a layer of Blueberries.
I prefer moist coffee cake so I added a little water to loosen the batter.
Should be barely pourable.
Once the Blueberries are on add pinches of Vegan Cream Cheese to about 1/2 the amount of Blueberries then top with crumble mixture.
Bake at 350 for approx 25-30 minutes.

Crumble is comprised of Flour,a little less Brown Sugar. Stir to blend.
Cut in Vegan Margarine w/fork or use hands to achieve a crumbly texture.
Vegan Margarine amount is half the Flour portion.
I often add a little Vanilla Extract to this topping.
An Orange was handy so squeezed a few tsps of OJ into the topping.
There are 2 other pinches of spice that bounce the flavor that will be revealed in the next cookbook.

Cashew Ricotta
would also be wonderful in place of the Vegan Cream Cheese because it cooks well in baked items as well. Cashew Ricotta , page 162.

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