This blueberry cake recipe from The Joy of Vegan Baking by celebrated vegan cookbook author, Colleen Patrick-Goudreau, tastes as good as it looks. Colleen will be the first to admit that just because it’s vegan doesn’t mean it’s health food. If your friends and family think vegan equals tasteless, make this and have them over for brunch. They’ll leave as true believers.
Colleen just launched her new web site, The 30-Day Vegan Challenge. If you’ve ever wanted to try vegan, it’s a great resource.
There are ripe blackberries everywhere right now. I see them as I walk down the street, along sidewalks, when I’m sitting at stoplights and driving down the highway. Most of them are out of reach or likely covered in highway soot, but there’s a path in my neighborhood where they grow that’s sparsely traveled. I’ve been waiting for them to ripen for weeks.
This morning I made blackberry scones using this recipe and substituting milk for soy milk and butter for Earth Balance and added some lemon zest. The sourness of the berries is offset by the sweetness of the scones. They’re best when piping hot.
An early phone call got me out of bed at a much earlier hour that I’d normally be. I took the extra time to make a scarce weekday morning breakfast. On the menu: vegan sausage biscuits with a side of muskmelon. The biscuits are delicious, yet quick and easy. A great menu item to impress guests. Vegan sausage biscuits also travel well. Make the dough the night before a road trip and bake in the morning while you’re packing for just-out-of-the-oven warm biscuits that you can wrap in foil. You’ll want to devour every crumb.
I used The Vegan Kitchen’s biscuit recipe and Yves meatless sausage patties which are ready after two minutes in the microwave.
There’s not much better than a spring risotto and the more I make this recipe the easier it gets. You can substitute your favorite vegetables, like spring peas or butternut squash in place of the mushrooms and asparagus for a great meal any time of the year. This recipe serves 2.
1 tablespoon olive oil
1/2 cup finely chopped onion
1 clove garlic minced
½ cup Arborio rice
1-1/2 cups water plus 1 vegetarian bouillon cube (like Rapunzel) or 1-1/2 cups vegetable broth
Half bunch, i.e. six or so stalks asparagus, ends trimmed off and cut into 1 inch lengths
1 cup chopped mushrooms
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon fresh lemon juice
Salt and pepper to taste
In a saucepan, heat olive oil on medium. Add onions and cook for 3 to 5 minutes until translucent. Add garlic and cook for 2 more minutes. Reduce heat to low. Add rice and bouillon if using, then begin adding water (or broth) half a cup at a time, stirring regularly. Once the water is absorbed, add more. Once you’ve added one cup of the water, add the asparagus, mushrooms, thyme, oregano and salt and pepper to taste. Add the rest of the water, taste and serve once all the water has been absorbed and the risotto is soft and creamy.
We enjoyed this with roasted cauliflower and an artichoke with a lemon dill dipping sauce.
Strawberry seasons brings me to memories of my youth picking strawberries with my mom and grandmother. For every few that made it into the bucket, I’d eat one fresh in the field, unwashed and still warm from the sun. I bought a basket of beautiful ripe organic strawberries at the farmers’ market yesterday and used a handful to make scones this morning. They turned out perfectly sweet and not bad to look at either. I used Isa Chandra Moskowitz’s recipe in Vegan Brunch. This one from the Post Punk Kitchen would work great too sans lavender. And I did wash my strawberries. I’d advise you to as well.