Posts Tagged ‘vegan’

Vegan Meyer Lemon Cake

Last week, my friend Emily generously gifted me 3 gorgeous Meyer lemons from her CSA box.  I was looking to procrastinate so I baked this cake. 


  • 1.5 cups all-purpose flour
  • 1 cup sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 Tbsp grated lemon zest
  • 1 tsp vanilla extract
  • 1/3 cup vegetable oil
  • 1 cup Meyer lemon juice (or any citrus; if using orange or grapefruit, also add 1 Tbsp vinegar)


  1. Preheat oven to 350℉
  2. Grease and flour an 8- or 9-in square or round cake pan.
  3. Combine all dry ingredients in a bowl.
  4. Make two holes in the dry ingredients.  Add vanilla to one and the oil to the other.
  5. Pour lemon juice all over everything.
  6. Mix quickly with a fork until there are no clumps.
  7. Pour into the cake pan.
  8. Bake 35 to 40 minutes.
  9. Cool in the pan.
  10. Enjoy!

Elsie’s Molasses Cookies

Recently, I had to stop eating chocolate: doctor’s orders to keep my migraines in check.

My friend Emily felt my pain (most desert is off limits!) and baked me her Grandma Elsie’s Molasses Cookies.  They are incredibly delicious, and she even included a vegan variation in the recipe.  So here you go.



1 cup packed brown sugar

3/4 cup vegetable shortening

1 egg (substitute additional 1/4 cup vegetable shortening to make vegan)

1/3 cup molasses


2 cups + 2 Tbsps sifted flour

2 tsps baking soda

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/3 tsp salt



Preheat oven to 325 F.

Blend wet ingredients thoroughly and then fold in dry ingredients.

Form 1.5″ balls from the dough.

Dust balls in 1/4 cup granulated sugar.  Bake 15-18 minutes until set. 


Vegan Rice Pudding with Broiled Plums


This recipe is actually a combination of two:  Joe Bastianich’s Rice Pudding recipe from this month’s Food & Wine and this broiled plum topping from a rice pudding recipe on Chow.  I wanted to make Joe’s pudding because it was vegan (or nearly so) but I didn’t want to top it with figs because a) I don’t like figs that much and b) I didn’t have figs.  So I opted for these plums.


The ingredients are pretty simple.  The only substitution I made into Joe’s recipe was agave instead of honey to keep my pudding completely vegan, and not just beegan.  I liked his technique:  basically, this is a sweet, rather than savory risotto.  First, you boil the rice in some water and then start gradually adding the soy milk.  Once all the milk is absorbed, stir in some agave and vanilla and you’re done with the pudding.  I was nervous about substituting in the agave for the honey because I wasn’t sure how the sweetness would work out but it did just fine.  In fact, the pudding came out much more subtly flavored than regular rice pudding which was a pleasant surprised.


The plums were fairly simple as well.  Above you can see that I simply chopped them up, added some sugar and vanilla and broiled them for 10 minutes.  Above is before and below is the after.


This recipe was fantastic and delicious.  I usually hesitate to try a vegan version of a familiar dish, particularly when I really like the original (and I looooove rice pudding).  But this was divine: I didn’t miss anything from the original version at all.  In fact, I think the plums complemented the soy milk flavors in the pudding much better than figs would have.

P.S.  See, I can be a proper food blogger and take pictures!

Potato and Leek Soup


I had some leftover veggie stock and I was just itching to make something with it.  So I decided to try my hand at potato and leek soup.  I’ve tried this classic French dish mostly as vichyssoise, that is chilled and with tons of dairy dumped in.  But I was sure that there was no need for that so I decided to make a vegan version.  Mark’s version is on page 106.

Ingredients I Used

2 Tbsp EVOO

3 Russet potatoes, cut into 1/2 inch dice*

4 medium sized leeks, white and light green parts only, thinly sliced*

4 cups veggie stock (I had exactly this much left over, amazing!)

salt and pepper for seasoning

How I Made It

Mark advises heating up the oil, then dumping in all the vegetables at once.  This didn’t make sense to me.  I’m not a professional but I knew this would make the potatoes stick and the leeks would take much longer to cook.  So I put the leeks in first, sauteed them while stirring about 5 minutes and then added the potatoes just before adding the stock.  I cooked the whole deal, covered, at a simmer for half an hour.  It looked like this when it was done:


I was expecting company for dinner that night so I turned off the flame and let the pot sit on the stove, until just before serving.  Once I knew my guest was about to arrive, I put about half of the soup in the blender, pureed and returned to the pot.  I turned the flame to the lowest setting on the burner to warm it back up but that’s about all I did.  Unfortunately, because this was for company, I didn’t get a chance to photograph the final product, but it was silky and creamy without any additions of dairy.  So, completely vegan!  We ate it with a simple garden salad that I dressed with Mark’s Vinaigrette dressing (p. 762-63: I used white wine vinegar) and drank delicious Brooklyn Brewery Local 1 Ale. If you had the non-vegetarian version of this soup, I’d say that the only difference is that it is a bit darker in color since my stock was so dark from the mushrooms and the soy sauce.  But other than that, I couldn’t tell the difference. Enjoy!