Comics and Coffee Cake

My friend Richard bought me Sarah Kramer's Vegan A Go-Go cookbook a long time ago.
I recently tried out the Maureen's Coffee Cake recipe out.
Pretty darn good.
The recipe called for Walnuts, but I used Pecans instead.
Turned out soo good.

While I was waiting for them to bake I reread the Unwritten Vertigo Comic series written by Mike Carey.
If you read comics, or like reading Neil Gaimanish like fiction, I suggest picking this up.
There are two trade novels out so you don't have to track down the issues (I get this in my box) at most comic stores. Maybe even bookstores if they carry trade comics.

Anyhow here is the recipe for this lovely coffee cake, I suggest some coffee and a good comic to go with the eating of this tasty treat. :D /nerd

1/3 cup soft tofu
1 cup vegan milk choice
1 tbsp apple cider vinegar
2 1/2 cups flower
2 1/4 cups sugar
3 tsp cinnamon
1 1/2 tsp ground ginger
1/2 tsp salt
3/4 cups oil
3/4 cup pecan (or walnuts), chopped
1 tsp baking powder
1 tsp baking soda

Preheat oven to 350 F (175 C).
With a blender or food processor, blend the tofu, "milk", and vinegar until smooth. Set aside. In a large bowl, stir together the flour, sugar, cinnamon, ginger, salt, and oil. Take 1 cup of this mixture and place in a medium bowl, and stir in walnuts and set aside. Add the baking soda and powder to the remaining non- walnut mixture, then add the tofu mixture and mix well. Spread this in a lightly oiled 9x13in baking dish and sprinkle with the reserved walnut mixture. Bake for 30 to 40 minutes. This makes about 1 cake. <3


Mmmm. I love food.

Mmmm. I love autumn, and it's rolling in here.
Yes, even in the desert.


I love the food that comes out around this time.
I didn't really cook much at all, until I finally took the last step to become totally vegan.


Now, I find that reading/cooking food has pretty much become the equivalent to watching porn.
I get way too excited.


Also, cook books have become an addiction that is starting to rival my comic book collection.


ANYHOW...


So I thought I'd start by posting one of my favorite recipes to make around this time.




Sweet Potato Casserole, <3.
(Note of warning. This is a sweet dish NOT savory.)

Sweet Potato Casserole with Pecan Topping

4 large or 6 medium sweet potatoes, cooked (if you have a pressure cooker, use it) and peeled
2 tablespoons (vegan *duh*)margarine
1/4 cup soy creamer or soymilk
1/4 cup orange juice
1 teaspoon vanilla extract
1/4 cup sugar
1/4 cup maple syrup
1/2 teaspoon salt
3/4 teaspoon freshly grated nutmeg
3/4 teaspoon cinnamon

Topping:
1/4 cup (vegan) margarine
1/2 cup brown sugar, packed
1/3 cup unbleached white flour
3/4 cups chopped pecans
2 tablespoons maple syrup

Preheat the oven to 350 F and wipe a 2 quart casserole dish with canola oil.

Mash the sweet potatoes with the margarine until smooth. Add the soy creamer, orange juice, vanilla, sugar, maple syrup, salt, nutmeg and cinnamon. Pour into prepared casserole dish.

Mix the topping ingredients together until well-combined. Spread or sprinkle over the casserole and bake for 45 minutes or until hot throughout.

Super Easy!

***

It's really very tasty. <3

I plan on cooking a lot more, now that the colder months are on the way.

I'll be posting all about it. 

Lucky you.