Jul 26

plum streusel coffee cake

Court Kitty kicked off this past weekend the best way he knew how

by staring intently at our doggie neighbor as she sunned herself in her backyard.

I also kicked off my Saturday the best way I knew how

By chugging a fresh apple/carrot juice from a place around the corner.

Predictably, the healthy drinking was followed by baking and two slices of this coffee cake found their way onto my plate for lunch. Another slice somehow ended up in front of me during dinner and, of course, I had to pair my iced coffee with coffee cake for breakfast the following morning.

Note: Roasted vegetables with a side of plum streusel coffee cake is not as disgusting as one might think.

 

Plum Streusel Coffeecake
Recipe adapted from Gourmet via Epicurious
Serves 8
Printable recipe

Streusel Ingredients:
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup vegan butter, softened
  • 2 tablespoons vegan vanilla yogurt
  • 1/2 cup chopped walnuts
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
Cake Ingredients:
  • 1/2 cup vegan butter, melted
  • 3/4 cup refined sugar
  • 1/4 cup unsweetened applesauce
  • 1/4 cup vegan vanilla yogurt
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 tablespoon distilled white vinegar
  • 3-4 ripe plums, sliced
Preheat your oven to 350 degrees Fahrenheit and grease (I used Earth Balance and flour) a 9″ cake pan.

 

Combine all of the streusel ingredients in one bowl and stir until fully combined, or do what I do and mush it all together with your hands. Set aside.

 

In a separate bowl, stir together the melted vegan butter, refined sugar, applesauce, yogurt and vanilla extract.

 

Add in the all-purpose flour, baking soda, baking powder and sea salt.

 

Stir in the distilled white vinegar and pour the batter in the cake pan.

 

Place the plum slices on top of the cake batter.

 

Spread the streusel on top of the plums.

 

Bake in the oven for 45-50 minutes, until the top browns and a toothpick can be inserted and removed cleanly (the plum will stick to the toothpick, but that’s okay. Just make sure no wet cake batter is on the toothpick and you’re good to go).

 

Allow the cake to cool for 10 minutes, then serve if you want to eat it warm. Otherwise allow to cool completely.

 

If you love plums as much as I do, or even if you’re just starting to discover this delicious fruit, you can find this recipe and others that incorporate plums over at Carole’s Chatter.

 

Jul 21

asparagus linguine with almond crisp

I’ve introduced Moose to a few things over the course of our marriage. The list includes tofu scramble, 30 Rock,  snowboarding and fruit-infused moonshine coconut milk. 

In turn, Moose has instilled in me an appreciation of football, Phil Mickelson, Frontline on PBS and asparagus.

I had never really given asparagus a chance in the past. Now I’m slowly coming around to adding those long, green suckers to my menu.  This recipe was my first time using asparagus in pasta, which is kind of unbelievable when you take into account the amount of pasta I consume on a regular basis. If you’re the kind of person who likes leftover pasta, you’ll love this the next day.

 

Asparagus Linguine with Almond Crisp
Recipe adapted from The Huffington Post
Serves 4
Printable recipe

Almond Crisp Ingredients:

  • 1 head garlic
  • 2 teaspoons olive oil
  • 1/2 cup Earth Balance Natural Buttery Spread or another vegan butter substitute, melted
  • 1/4 cup panko bread crumbs
  • 1 teaspoon sea salt
  • 1/2 teaspoon red pepper flakes
  • 1 cup sliced almonds, toasted

Pasta Ingredients:

  • 1 pound linguine, uncooked
  • 1 pound asparagus cut into 1″ pieces
  • 1 tablespoon olive oil
  • sprinkle of sea salt
  • sprinkle of fresh ground black pepper
  • 1/2 cup vegetable broth
  • 2 tablespoons reduced sodium soy sauce
  • 8 ounces arugula, stemmed
  • 1 tablespoon lemon zest
  • 2 tablespoons finely chopped fresh mint

Make the crisp at least a 1/2 hour, and up to one day ahead of time. It needs to cool and harden in the refrigerator before you can move on to the rest.

Crisp Directions:

To make the crisp, first roast the garlic. I like to follow this easy method from Simply Recipes.  Preheat your oven to 400 degrees Fahrenheit and peel the outer layers of the head of garlic, leaving the skin on the individual cloves.

Place the head of garlic on a pan or in a muffin/cupcake tin.

Sprinkle the olive oil over the head of garlic and cover with aluminum foil.

Bake for 30-35 minutes, until the cloves soften. Allow the garlic to cool a bit, then use your finger or a fork to pull the roasted cloves out of their skin.

In a bowl, stir together the roasted garlic cloves, melted Earth Balance, bread crumbs, salt and red pepper.

Gently stir in the almonds.

Cover the crisp and refrigerate it until it hardens.

Pasta Directions:

Boil the linguine according to package directions.

Reserve 1/3 cup of the pasta water, then drain and rinse the cooked linguine. Place the linguine in a large bowl.


In a large pan, saute the olive oil and asparagus over medium-high heat for 3-4 minutes.

Stir in the sea salt, fresh ground black pepper, vegetable broth, soy sauce and reserved pasta water.

Allow the ingredients to simmer until the liquid is reduced by half.

Remove from the heat and pour into the large bowl containing the pasta. Stir in the arugula, lemon zest and fresh mint.


Reheat the pan and add in the almond crisp.

Cook the crisp until it browns, roughly 3-4 minutes.

Remove from the heat and toss half of the crisp in with the pasta.

Serve the pasta, using the remaining almond crisp as a garnish.

 

Jul 17

peach cobbler drop cookies

I have one very strict rule in place for myself when I can’t fall asleep at night: Do not think about scary or sad things because not only will I keep myself awake even longer, I will also be more likely to have scary/sad dreams when I finally do nod off.

Last night I found myself lying there, wide awake and wedged between two cats. In search of something to ponder until I fell asleep, I asked myself a very important, rule-abiding question…

If someone were to ask me which of our cats is the most snuggly, what would I say?
I initially thought that the answer was obvious.

 

Harrison = Most Snuggly. Sebastian = Very Snuggly. Court Kitty = Snuggly.

 

 

But then I realized, it’s not that straightforward.

 

Sure Harrison will let you pick him up, roll him around and spoon him for hours, but he doesn’t usually initiate the snuggles unless it’s bedtime. Sebastian, on the other hand, initiates snuggles constantly but if you try to pick him up and convince him to snuggle when he’s not in the mood, he wants no part of it. Court won’t let you hold him in your arms for more than 5 seconds, but he loves to be snuggled and never resists affection as long as he gets to keep all four paws on the ground. But I wouldn’t say that one is more snuggly than the other, because they each have their limits and one will gladly partake in a form of snuggling that another will not. Harrison and Court like to head butt and press their faces against mine, but Sebastian does not dig face-on-face contact. Sebastian is a lap cat, the others are not.

 

What I’m saying is, it’s complicated! And by this time it’s 2 am and I’m still thinking about this!

 

I realized that if someone asks me what kind of snuggler each of my cats is, I will not have a concise answer and this worries me!

 

When really, we all know that what I should be worried about is everyone reading this and thinking I’m a lunatic.

 

I made these cookies on Sunday and although they were delicious, I’m looking at the photos now and I’m wondering if maybe they look a little gross. I can’t decide if the appearance of these cookies is appealing or not. They’re like peach clouds, but they’re also like dough blobs, right?

 

 

I don’t know. I find that I’m indecisive when I don’t get a lot of sleep because I’m up all night acting like a maniac.

 

These cookies are delicious cloud blobs! They are little bitty peach cobbler babies. Let’s tear them up, throw them in a bowl with some ice cream, and call it a day.

 

Peach Cobbler Drop Cookies
Recipe adapted from Taste of Home
Makes 24 cookies

 

Ingredients:
  • 1 tablespoon ground flax
  • 3 tablespoons water
  • 1/2 cup Earth Balance Natural Buttery Spread or another vegan butter substitute, softened
  • 1/2 cup brown sugar
  • 1/2 cup vegan refined sugar
  • 2 15 oz cans sliced peaches or 3 very ripe fresh peaches (I used a combination of both)
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/2 cup finely chopped pecans
Preheat your oven to 350 degrees Fahrenheit.

 

Make a flax egg by stirring together the ground flax and water. Set aside.

 

Mine is purple because my ground flax has bits of blueberries in it.

 

In a large bowl, stir together the softened vegan butter, brown sugar and refined sugar.

 

 

If you are using canned peaches, now is the time to drain them. If you are using fresh peaches, remove the skin and slice up the peaches. Regardless of the kind of peaches you’re using, slice them into pieces, roughly 1/2″ long.

 

Stir the peaches, vanilla extract and flax egg in with the sugars.

 

 

In a separate bowl, whisk together the flour, sea salt, baking soda, baking powder and cinnamon.

 

Add the wet ingredients to the dry ingredients, and gently fold in the pecans.

 

 

Drop the batter by the spoonful onto a baking pan lined with parchment paper.

 

 

Bake the cookies for 15-17 minutes, until the tops begin to brown.

 

 

Remove from the oven and either cool the cookies to room temperature or dig into them right away.

 

Jul 15

Cabbage Almond Smoothie

This past Tuesday will always be remembered as that time I fainted on the subway.

Dehydration + Cold/Flu Thing = Disaster

I’m usually really good about staying hydrated and pestering those around me to drink more water. But I was not my usual self for a few days. I was under the weather and totally out of it.

Don’t pick yourself up off the floor of a train and go wandering around a subway platform if all you can see are colored spots and shadows. Don’t be me. I was stupid.


Disapproving Sebastian disapproves.

I always turn to smoothies and veggie juices when I need a little extra boost. I saw this smoothie recipe on NYTimes.com and my first thought was, “Well that sounds disgusting.”

But I like cabbage on its own, so I thought I’d make some tiny adjustments and give it a go.

You can probably guess where this is going, since I wouldn’t share something gross with you, would I? I wouldn’t. I like you too much.

I like you. I like this smoothie. Let’s all come together and drink to our health!

Cabbage Almond Smoothie
Recipe adapted from NYTimes.com
Makes 1 serving

 

Ingredients:
  • 1/2 cup fresh squeezed orange juice
  • 3/4 cup frozen blueberries
  • 1/4 cup frozen strawberries
  • 1/2 cup chopped red cabbage
  • 2 teaspoons agave nectar
  • 2 teaspoons almond butter
  • 3 frozen almond milk cubes

Place all ingredients in a blender

and blend until smooth.

Drink immediately.

Jul 07

vegan perfume giveaway winners!

I am so excited that you all want to try Sweet Anthem Handmade Perfumes! I thought about doing another giveaway in a couple of months, but then I realized that it would be even more fun to just go ahead and choose TWO winners this time around.

Our first winner is…

Jenny Willden!

And our second winner is…

Amy!

 

 

 

Congratulations!

Jenny and Amy – please shoot me an email at nikki@thetolerantvegan.com

 

 

Jul 06

Blueberry Cornbread

I’m back from vacation!

Okay, so I’ve been back from vacation since Tuesday but I just didn’t want to admit it to myself. I knew that I was home the moment I stepped off the plane and found myself caked in sweat from the heat and humidity. And even though we started cleaning the apartment the minute we walked in the door, and even though I went back to work yesterday, I am just now admitting that my vacation is over.

I miss you, vacation.

Come back to me.

I made this Blueberry Cornbread for One Green Planet and I fed it to these little guys.

You know that’s not true. Not only because I’d never feed wildlife and blah blah blah, but because there’s no way I could make something delicious and then actually save it for a few days.

Blueberry Cornbread sounds weird, but it tastes like all those flavors are just meant to be together. Cornmeal and blueberries are soul mates, trying to find each other like those cute little mice from that 80s cartoon movie where they look at the same moon and sing that song that makes me cry. Do you know that movie?

Clearly I’ve missed you because I cannot stop with the rambling!

Blueberry Cornbread
Recipe adapted from Paula Deen
Serves 8
Printable recipe

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2/3 cup vegan refined sugar
  • 1/2 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1 1/4 cups unsweetened soy milk
  • 1/2 cup vegan vanilla yogurt
  • 1/3 cup grape seed oil
  • 4 tablespoons vegan butter substitute, melted
  • 2 teaspoons apple cider vinegar
  • 1 cup fresh or frozen blueberries

Preheat your oven to 350 degrees Fahrenheit.

In a bowl, whisk together the all-purpose flour, sugar, cornmeal, baking powder and sea salt.

In a separate bowl, stir together the soy milk, yogurt, grape seed oil and vegan butter substitute.

Slowly add the dry ingredients to the wet ingredients, stirring until fully combined.

Stir in the apple cider vinegar

Fold in the blueberries.

Bake in a 9″ x 4″ loaf pan for 35 minutes, or until a toothpick can be inserted and removed cleanly.