Wacky Cake

How has it been almost a month since my last post? The veggie kitchen has actually been quite busy these days, but the taking pictures and typing up recipes piece of blogging hasn't been going as well. And since that's a key part in keeping a blog going, things have been slow. Hopefully one day soon I'll be able to tell you about the roasted potato gruyere tart we've made, or the brownies, or there was the lemon pasta Mike created...

But this was something I made just this past Friday. One of my mommy friends has a baby with a dairy/soy allergy. Needless to say this means she must pass on most baked goods that come out of my kitchen. Since it was her birthday last week, I decided to make something she could enjoy. And this cake sprang to mind. I made it once years ago, but remembered it as being tasty and EASY. The glaze posed a bit more of a problem for this particular situation. I subbed rice milk for the dairy milk, but was a bit stumped by the butter. My first thought was to buy vegan butter, but when I had it home I realized it contained soy which wouldn't do. As it turned out butter is okay for this friend, and so I did just use regular butter.

The cake was rich and chocolatey. Mike thought the texture was a bit different from a standard cake, however we both enjoyed the pieces I snuck home from the gathering. And the cake was quite a big hit at the social event to which it was taken. No one could believe that it was dairy free (mostly) and easy.

I think this cake's value lies in its versatility. Need an easy vegan cake for a vegan friend? This cake fits the bill. Need a chocolate fix readily filled by ingredients likely to be on hand? Again, this cake will definitely do. I was quite glad only a slice or two came home, as more would have been quite dangerous for Mike and I both! :)

Wacky Cake

From Simple Vegetarian Pleasures by Jeanne Lemlin

"Wacky" cake is so called because it has no eggs in it, and is mixed together in an unusual way. Because it only takes a few minutes to make this cake batter (you don't even have to butter the pan beforehand) you must turn on your oven at least 10 minutes before you begin so it has time to preheat.

1 1/2 cups unbleached flour

1 cup sugar

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup warm water

1 teaspoon vanilla extract

1/3 cup vegetable oil

1 teaspoon distilled white or apple cider vinegar

The Chocolate Glaze

1/2 cup sugar

4 tablespoons unsalted butter (or vegan butter)

2 tablespoons milk (I used rice milk for our situation, soy milk would also work)

2 tablespoons unsweetened cocoa powder

2 teaspoons vanilla extract

1. Preheat oven to 350 degrees. If using a glass baking dish, heat to 325. A good ten minutes later, begin to make the cake. Place flour, sugar, cocoa, baking soda, and salt in an 8x8 inch cake pan. Using a fork, stir the dry ingredients together until completely blended and uniform in color with no visible streaks.

2. Pour on the water, vanilla, oil, and vinegar and immediately stir with the fork until completely blended. Using a spatula at this point is helpful for getting batter out of the corners.

3. Put cake in oven and bake for 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool the cake completely on a wire rack, about 2 hours. This cake is meant to be served out of the pan, not unmolded.

4. To make glaze, combine sugar, butter, milk, and cocoa in a small saucepan and bring to a boil, stirring constantly. Remove pan from the heat, and stir until cool (about 5 minutes). Add vanilla extract, then pour onto cake. Let cool completely before serving (about 1 hour).

For a 9x13 cake, use 1.5 times the recipe and cook about 25 minutes.

For a 9 inch round spring form pan, use 1.5 times the recipe and cook about 50 minutes. (butter and flour the pan before hand, mix batter in large bowl and pour into pan. Unmold after baking).

For a sheet cake, use a 17x11 inch jelly roll pan that has been buttered and floured beforehand. Mix 3 times the batter in a large bowl, and pour into prepared pan. Bake 35 minutes, unmold after baking.

For cupcakes, this recipe as above will make 1 dozen. Place 12 paper liners in a muffin pan. Mix batter in a bowl, then fill liners. Bake 22 minutes.

Red Lentil-Chickpea Patties

When I'm off from work, one of two scenarios unfolds.  I'm either very motivated in the kitchen, or very lazy.  I will have to work hard on falling into the former in the months ahead as I enjoy a little time off before the baby comes.

Last week I had a day off, and was extremely motivated.  I decided to make M. a healthy feast for dinner, and picked a recipe I've often looked at but never tried.  These patties were great!  The filling was really tasty - I found myself scooping little bits as I worked on other components of the dish.  I did totally blank on the chilling step - our patties did fall apart a bit so I think chilling them before cooking would have been a good idea.  Oh well, next time!  The flavor was partly Indian, partly fusion (when paired with the peanut sauce) and had a good blend of both fresh and dried spices.  The peanut sauce was quick to prepare and very tasty - I wasn't sure about the maple syrup sweetener but there was no discernible mapleness in the final sauce.  I paired the patties with a simple chopped salad.  

We both enjoyed this meal, and I will definitely make it again.  I think I might try a bun instead of the pita bread next time.  Both M. and I felt there was a bit too much pita and not quite enough patty.  But we did end up with extra patties, so perhaps ours were a bit small.  But overall, a tasty (although not quick!) meal that will definitely be repeated in the future.  

Red Lentil - Chickpea Patties

The Healthy Hedonist by Myra Kornfeld

Serves 6 

3/4 cup red lentils, sorted and rinsed

1 3/4 cups water

salt

1 15 oz can of chickpeas, drained and rinsed

3/4 pound carrots cut into small dice (1 cup)

1 tsp ground cumin

1 tsp ground coriander

1 cup of peas, fresh or frozen

1/2 cup chopped fresh parsley

1 tsp fresh lemon juice

pinch of cayenne pepper

1/4 cup bread crumbs

6 whole wheat pita breads

shredded romaine lettuce

chopped fresh tomatoes

Spicy Peanut Sauce (recipe below) 

Combine the lentils and the water in a medium saucepan, and bring to a boil.  Add 1 tsp salt, reduce the heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.  The lentils should lose their individual shape and cook into one mass.  Cook them as dry as possible without sticking.  Stir the cooked lentils with a spoon to break them up, and pour them into a medium bowl.  Stir in the chickpeas. 

Warm the oil in a medium skillet over medium heat.  Add the shallots, carrots, and 1/4 tsp of salt, and cook until the carrots are tender, about 3 minutes.  Add the cumin, coriander, and peas, and cook until the peas are tender, 2 minutes.  Stir the vegetables into the lentils along with the parsley, lemon juice, and cayenne.  Stir in the bread crumbs.  Let the mixture sit for ten minutes, or until it is cool enough to handle. 

Using your hands, form the lentils into 6 tight patties and place them on a plate.  Cover and chill in the refrigerator until very firm, at least 30 minutes.

Warm a tablespoon of oil in a large nonstick skillet over medium heat.  Add the burgers (they are a bit delicate so do not crowd pan).  Saute until golden, about 2 minutes.  Turn over and saute on other side until golden.  

Serve each burger in a pita with Spicy Peanut Sauce, topped with lettuce and tomatoes.

Spicy Peanut Sauce

Makes 3/4 cup

1/3 cup smooth peanut butter

1 tsp curry powder

1/2 tsp salt

1 Tbsp maple syrup

1 Tbsp chopped fresh ginger

1/3 cup water

1 Tbsp fresh lemon juice

1/4 tsp cayenne

1 Tbsp thinly sliced scallions or chives

Combine everything except scallions in a blender, and blend until smooth.  Stir in scallions.  Store covered and refrigerated.  

Vegetarian Cassoulet

M. and I love French food.  But, being vegetarian, there's a limit to how much I can enjoy the traditionally meat-heavy cuisine.  Desserts are no problem, but usually the stews and main dishes involve an animal prepared in some shape or form.  This recipe in the current issue of Gourmet caught my eye, and was put on the menu immediately.  

The dish was pretty simple to prepare, however I got a late start which meant dinner ended up on the table later then I'd expected.  Made with dried beans (prepared the night before), it came together in about an hour and a half (chopping an cooking time included).  The bread crumbs were delicious... definitely a key element to the dish.  Unfortunately, I was unusually heavy handed with the salt which did affect our enjoyment of the dish somewhat.  And, I can't claim that this picture is headed to any food photography hall of fame any time soon.  But, this is certainly a dish I will repeat in the future for its speed, homeyness and warm winter comfort.  

Vegetarian Cassoulet

Gourmet March 2008

Serves 4-6

Active time 30 minutes, start to finish 1 hr 15 minutes

A leek, carrot and celery mirepoix, cooked until tender with rich white beans, gets a crisp, crunchy texture and delightfully rustic flavor from a garlicky bread-crumb topping flecked with parsley. 

For cassoulet

3 medium leeks (white and pale green parts only)

4 medium carrots, halved lengthwise and cut into 1 inch pieces

3 celery ribs, cut into one inch pieces

4 garlic cloves

1/4 cup olive oil

4 thyme sprigs

2 parsley sprigs

1 turkish bay leaf

1/4 tsp cloves

3 19 oz cans of cannellini or Great Northern beans rinsed and drained

1 quart of water

For garlic crumbs

4 cups coarse fresh bread crumbs from a baguette

1/3 cup olive oil

1 tablespoon chopped garlic 

1/4 cup chopped parsley

Make Cassoulet

Halve leeks lengthwise and cut crosswise into half inch pieces, then wash well and pat dry

Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally until softened and golden, about 15 minutes. Stir in beans, then water, and simmer partially covered, stirring occasionally until carrots are tender but not falling apart, about 30 minutes.  

Make Garlic crumbs while Cassoulet Simmers

Preheat oven to 350 degrees F with rack in the middle.  

Toss bread crumbs with oil, garlic and 1/4 tsp each of salt and pepper in a bowl until well coated.  Spread in a baking pan, and toast in oven stirring once halfway through until crisp and golden, 12-15 minutes.  

Cool crumbs in pan, then return to bowl and stir in parsley. 

Finish Cassoulet

Discard herb sprigs and bay leaf.  Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with  salt and pepper.  Just before serving, sprinkle with garlic crumbs.  

Under the Weather Chicken-less Chicken Soup

I woke up today feeling a bit under the weather.  Sore throat, tired, headachey and just blah.  But, due to one of the children I work with also being under the weather, I had the fortuitous luck to be able to go back to bed and spend the morning at home.  And I wanted soup.  

I grabbed a couple carrots, an onion, celery and a few cloves of garlic, and within a half an hour I had something soothingly reminiscent of that traditional feel better food Chicken Soup. Obviously, there's no chicken in my soup.  But I'd like to think it will help me feel better. 

Under the Weather Chickenless Chicken Soup

Serves 4 - 6

1 tablespoon olive oil

1 onion, chopped

3 celery stems, washed and sliced

2 large carrots, peeled and chopped

1 small head of broccoli, or one half larger head, florets separated

4 cloves of garlic

3 cups of vegetable broth

1 can diced tomatoes

1 cup canned chickpeas

1/2 teaspoon salt

freshly ground pepper to taste

1/4 teaspoon crushed red pepper

1/2 teaspoon Herbes de Provence

Heat olive oil in large saucepan.  Chop onion, and saute on medium-high heat.  Add carrots and celery, and saute until vegetables are tender.  Add broccoli and garlic.  Cook for two minutes, and then add vegetable broth and diced tomatoes.  Add chickpeas and seasonings, and simmer for 20 minutes or until vegetables are tender and soup is hot.  Enjoy. 

Barefoot Contessa's French Lentil Soup

I really like soup. I usually make a lot of soup in a winter, however I realized I've relied on old favorites this winter and not really branched out. There are certain classic recipes that I turn to time and time again. This happens to be one of them. It is from the original Barefoot Contessa cookbook, and is flavorful and lentil-y.... in a good way.

This recipe yields a lot of soup. Sometimes I'm really great at making it through a recipe before getting sick of it. This was not one of those times. I hate wasting food, and try very hard to keep it from happening. But sometimes it does. So, if you're cooking for two (or fewer then the 8-10 servings in the recipe, I would consider making a half batch. Or getting one's act together soon to freeze portions. That was my plan, but the act getting didn't quite happen.

So, here's a tried and true which gets made at least once a year in my kitchen. I often forget to say this, but I always sub veggie broth. And doing so would also make it vegan. Enjoy!

Barefoot Contessa's French Lentil Soup
Barefoot Contessa
Recipe by Ina Garten
Serves - 8 -10

• 1 pound French green lentils, picked over and rinsed
• Boiling water
• 1/4 cup extra-virgin olive oil, plus more for serving
• 3 large onions, chopped
• 3 medium garlic cloves, minced
• 2 large leeks, white and tender green parts only, chopped
• Kosher salt and freshly ground pepper
• 1 tablespoon chopped thyme
• 1 teaspoon ground cumin
• 8 celery ribs, cut into 1/2-inch dice
• 6 medium carrots, cut into 1/2-inch dice
• 3 quarts chicken stock or low-sodium broth
• 1/4 cup tomato paste
• 2 tablespoons dry red wine or red wine vinegar
• Freshly grated Parmesan cheese, for serving

1. In a large heatproof bowl, cover the lentils with boiling water and let stand for 15 minutes. Drain and set aside.
2. Meanwhile, heat the olive oil in a large pot. Add the onions, garlic, leeks, 1 tablespoon of salt, 1 1/2 teaspoons of pepper and the thyme and cumin and cook over moderate heat, stirring occasionally, until the vegetables are very tender, about 20 minutes.
3. Add the celery and carrots and cook until they begin to soften, about 10 minutes. Add the chicken stock, tomato paste and lentils to the pot. Increase the heat to high, cover and bring to a boil. Uncover, reduce the heat to moderate and simmer, stirring occasionally, until the lentils are tender, about 1 hour. Stir in the red wine and season with salt and pepper to taste. Serve hot with a drizzle of olive oil and a sprinkling of Parmesan.

Note - Lentil soup often thickens as it stands, so it can be helpful to add additional broth to leftovers.

Moosewood Restaurant's Tuscan Bean Soup

Sometimes recipes surprise you. Sometimes you scan a list of ingredients, and mentally check off in your head that you do have everything required. The recipe doesn't thrill you, but you need something to make for dinner. You start the dried beans cooking in the slow cooker, and later you chop the other ingredients. The soup smells good while cooking, but your expectations remain low. You are happy to skip the whole soup in a blender step by using your stick blender, but otherwise you follow the recipe to the letter.

And you sit down to eat. The first bite is filled with sagey goodness, and the luscious thickness of the beans is comforting on a cold January night. The carrots add a touch of sweetness, and the soup as a whole has a complex flavor that belies the simple ingredients. Both you and your husband enjoy the warmth of the easy yet filling Tuscan Bean Soup.

As the leftovers sit in the fridge, they do absorb a fair amount of liquid. I found that if I wanted to enjoy them as soup, then I had to add water or broth. But, I also found the drier leftover soup made an excellent quesadilla filling. Just throwing that out there, if you're feeling adventurous.

Tuscan Bean Soup
Moosewood Daily Special

2 c. diced onions (about 1 large)
1 c. peeled and diced carrots (2-3 medium)
4 garlic cloves, minced or pressed
1 T. olive oil
15 large fresh sage leaves (or other herbs)
6 c. cooked pinto, Roman, or small red or white beans*
3-4 c. vegetable stock, bean-cooking liquid, or water
salt and pepper to taste

*Beans: 3 15 or 16 oz. cans, undrained. Or, 2 c. dried beans yields about 6 c. cooked.

In a soup pot, saute the onions, carrots, and garlic in the olive oil on medium-low heat until the onions are translucent and the carrots are tender, about 10 minutes. Stack the sage leaves and cut them crosswise into thin strips. Stir the sage into the vegetables. Add the cooked beans and 3 c. of the stock or other liquid. Continue to cook on medium heat, stirring occasionally, until the soup is hot and simmering, 5 to 10 minutes.

Carefully ladle about 3 c. of the soup into a blender and puree into smooth. Stir the puree back into the soup. (Using an immersion blender sparingly also works.) If you wish, add more liquid for a less thick consistency. Add salt and pepper to taste. If necessary, gently reheat the soup. Serve hot.

Movin' Movin' Movin'

The Veggie Kitchen will be moving in about a month. As you can see, Helios is tired already. What does that mean right now? Not much. I'm hoping to keep cooking through at least the next couple of weeks. Perhaps the meals will become a bit more eccentric as I use up the wonderful treasures I found in my pantry organization session yesterday (four pounds of red lentils anybody? Anybody?). But this impending move has greatly affected my spring break. We're hoping to move in May sometime, and since April 1st has passed the May apartments are springing up like flowers! I've met with 2 brokers, and I've seen two apartments. Tonight M. and I are seeing three more. And I'm awaiting a possible call to see a fourth in the next hour! It's exhausting this moving thing, and we haven't even started yet.

So, in my downtime between brokers and phone calls and internet searches, I decided to make an old favorite. This recipe comes from one of my favorite blogs and I remember loving it the first time around. Unfortunately this time around wasn't such a big hit. And I don't think that's the recipe's fault, instead I think it is what happens when you A. double a recipe, B. use up older ingredients and C. find out after you've added it that your nutmeg (because you're out of ginger apparently) doesn't smell great. I had hoped this vegan cake would go to M.'s office tomorrow, since he has a vegan coworker who misses out on the usual baked goods I send in. But now I'm not sure. We'll see... perhaps allowing the cake to cool a bit will help.

So, my changes were to use all whole wheat flour since I'm out of all-purpose. I subbed nutmeg (both the not so great and then more fresh grated to try and mask the not so great nutmeg) and a splash of cardamom (because I'm just loving cardamom right now).

If this cake sounds at all appealing to you I urge you to try it, since I think my less then spectacular results were a result of the ingredients.

Coconut Chai Breakfast Cake
Susan V. of Fat Free Vegan

1 cup strong chai tea
1/3 cup uncooked quick (not instant) oatmeal
1 cup whole wheat flour
1/2 cup unbleached white flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ginger (use more for a spicier cake)
3/4 cup vegan sugar (I used demerara)
1/3 cup unsweetened applesauce
1 tbsp vinegar
1/2 tsp almond extract
1 tsp vanilla extract
1/2 cup flaked coconut, 2 tbsp reserved

Prepare the chai ahead of time by steeping two teabags (I used decaffeinated Tazo Chai) in one cup of boiling water until cool.

Preheat oven to 350 F. Grease an 8-inch square baking pan.

Combine the dry ingredients (oatmeal through sugar) in a medium-sized mixing bowl. Add the chai, applesauce, vinegar, extracts, and all but 2 tablespoons of the coconut. Mix well, and pour the batter into the prepared pan. Sprinkle with the reserved coconut and bake for about 25 minutes, or until a tester inserted into the center of the cake comes out clean. Serve warm or at room temperature.