I'm not under any illusion that this "coffee" cake recipe is the healthiest of healthy desserts, however it is vegan and much healthier than its non-vegan counterpart. If you want an extra special and relatively healthy dessert, I promise you this one is delicious!
Blackberry Cream Cheese Coffee Cake
2 ½ C. Unbleached flour
¾ C. Florida Crystals
¾ Non-hydrogenated margarine
½ Tsp. Rumford's non-aluminum baking powder
¼ Tsp. Salt
¾ C. Tofutti sour cream
1 Egg substitute (Ener-G egg replacer or Vegenaise works)
1 Tsp. Almond extract
1 Pkg. Tofutti cream cheese, softened
¼ C. Florida Crystals
1 Egg substitute
½ C. Blackberry jelly
½ C. Sliced almonds
Combine flour, Florida Crystals, and margarine using a pastry blender until crumbly. Reserve 1 C. for topping. Add baking powder, salt, Tofutti sour cream, “egg” and almond extract to the remainder. Mix well. Spread batter on the bottom and up the sides of a 9-inch spring-form pan. Combine Tofutti cream cheese, Florida crystals and “egg” for filling; mix well. Pour over batter in pan. Spoon jelly evenly over filling. Add almonds to reserved topping and sprinkle evenly over top. Bake at 350 for 55-60 minutes or until golden. Cool 15 minutes. Remove from pan. Serve immediately and refrigerate leftovers.
Good Gravy
2 cups vegetable broth
2 ½ tbsp Bragg's Liquid Aminos or soy sauce
½ tsp dried thyme
salt and Spike
2 tbsp cornstarch, dissolved in 3 tbsp water
¼ cup soy milk
In a small saucepan, combine the vegetable broth, Bragg's, thyme, and salt and spike to taste & bring to a boil over high heat. Reduce the heat to low, whisk in the cornstarch mixture, and boil, whisking, until the sauce thickens, about 1 minute. Slowly whisk in the milk; do not allow to boil. Taste to adjust the seasonings. Serve hot. {No More Bull! pg. 210}
Tofu Mayonnaise
1 (10.5 oz.) package extra firm silken tofu
1 ½ tbsp apple cider vinegar or lemon juice
1 tsp agave nectar or other sweetener (opt.)
½ tsp dry mustard
¼ tsp Spike
Blend in a blender until very smooth. This will keep about 2 weeks in the refrigerator. {No More Bull! pg. 224}
Almond Spread
1 ½ cup almonds, ground very fine in food processor
2 stalks celery, ground very fine in food processor
1 green pepper, ground very fine in food processor
Something red stirred in, such as pimentos or red pepper
Optional: sweet pickles
Moisten with soy mayonnaise & season with Spike and a little honey.
Melty Cheese
2 cups water
¼ cup cashews
½ tsp onion powder
¼ tsp garlic powder
1 ½ tsp salt
4 oz diced pimentos
2-3 Tbsp cornstarch
1 Tbsp lemon juice (opt.)
Spike to taste (opt.)
1 can Rotel (opt.)
Bend cashews in small amount of water, then add remaining ingredients and continue blending until smooth. Cook in heavy saucepan until thick, 5-6 minutes. Stir constantly. Scorches easily.
Green Bean Casserole
¾ cup cashews
3 cups soy milk
¼ cup cornstarch
1 tsp. Onion powder
½ tsp. Garlic powder
1 ½ tsp. Spike
Bragg's Liquid Aminos to taste
1 small can mushrooms
3 cans green beans
French Onions
Blend cashews and soy milk on high for several minutes until completely smooth. Add all seasonings and cornstarch and blend again. Add mushrooms and whiz briefly. Drain green beans well and place in a casserole dish. Pour the blended mixture in over the green beans and work in half the package of French onions. Bake at 350F for 30 minutes. Remove from oven, spread remaining half of French onions on top, and return to oven for 5 minutes longer.
Tofu Loaf
1 ½ Cups Water-packed firm or extra firm tofu OR 1 (12.3 oz.) box firm or extra firm Mori Nu Tofu
3 Cups Corn Flakes (or other flake cereal)
2 Cups Bread Crumbs
1 Cup chopped nuts
1 ½ Cups chopped onion
2 Tbsp. Olive Oil
2 Cups chopped celery
2 Tsp. Salt
1 ¼ Tsp. Basil
½ Sage
Mash tofu in a mixing bowl. Coarsely crush flake cereal. Sauté the onion in the olive oil for 5 minutes, until sot. Combine all ingredients except the bread crumbs and cereal. Add the bread and cereal. Pack in an oiled 9x13 baking dish. Cover with foil and bake at 350F for 40 minutes. Uncover and bake an additional 20 minutes. {Of These Ye May Freely Eat, pg. 33}
