Sunday, April 13, 2008

Sour Cream Coffee Cake

One of my friends invited the whole gang over on Saturday night, so I decided to throw together a quick coffee cake to enjoy with coffee/tea and conversation. I love how easy this recipe is and how totally decadent it comes out. It is easiest to use an 8" square or round pan, but you can also make this in a bundt pan or make coffee cake cupcakes. This recipe is super moist because of the soy sour cream and comes out so beautifully.


1.5 cups Bisquick
1/2 cup sugar
2 tablespoons softened vegan margarine
Egg replacer for 1 egg (1.5 teaspoons Ener-G Egg Replacer and tablespoons warm water)
3/4 cup Tofutti sour cream
1 teaspoon vanilla

Struesel topping
1/2 cup cup Bisquick
6 tablespoons sugar (I like to use a mix of dark and light brown)
1/4 teaspoon cinnamon
3-4 tablespoons firm margarine

Preheat oven to 350 degrees F. Grease the pan. Mix cake ingredients well and then spread in the pan or spoon into muffin tins. Mix the dry streusel ingredients, then cut in the margarine until crumbly. Spoon this mixture on top of the cake batter. Bake for about 35 minutes, until a toothpick comes out clean, then allow to cool. I sometimes like to drizzle the cake with frosting (either store bought if I'm feeling lazy or confectioners sugar + margarine + a bit of soy milk + vanilla + lemon flavoring mixed in the kitchenaid until a drizzle-able consistency). This is amazing served warm or room temperature. I actually had the small piece that was leftover for breakfast this morning haha!

Tag I'm it...

I was tagged by Veggie to tell you 5 things you might not know about me, so here goes:

1. I play 6 instruments: oboe, english horn, guitar, bass guitar, drums, and saxophone. I've recorded well over a hundred songs in the past 8 years and have released 11 eps and 3 lps/cds on indie labels.

2. I'm trying to learn to speak and read Polish.

3. I was just accepted to a PhD program in History and I cannot wait to move out of NY. The only thing that is going to make me sad about this is that I will no longer live near my darling gentleman, and I know that is going to rip my heart out. Hopefully we'll get to visit each other often.

4. I think about food basically all the time and I love to eat. Thank heavens I like to exercise too or my figure would not be so girlish.

5. I'm obsessed with mid-century modern furniture and have had dreams about finding that once-in-a-lifetime score at the flea market.

I'm tagging these 5 fellow bloggers:

Vegan Crunk
Vegan Lunchbox
Fat Free Vegan Kitchen
Eat'n Veg'n

Monday, April 7, 2008

Tofutti Cheesecake

Oh man do I love this recipe. I usually double it so its nice and thick, but depending on the size pan you use this may not be necessary (with a regular pie pan, this recipe is plenty, but I sometimes use a deep cake pan to get a really thick slice going). For anyone who misses cheesecake, this is the closest thing I can possibly imagine to it that you can make vegan at home. so good!

16 oz. vegan tofutti plain cream cheese
½ cup sugar
½ lemon’s worth of juice
½ teaspoon vanilla extract
½ teaspoon salt
24 vegan oreos -OR- about 12 vegan graham crackers
½ stick vegan margarine

Mix the tofutti, sugar, lemon, vanilla and salt until well blended. Crush the cookies or graham crackers, and mix with ½ stick of melted margarine. Press this cookie mixture into the bottom of a deep cake or sprinform pan (8" round) to make an even crust. Pour the tofutti mixture on top. Bake at 350° for 45 minutes, then chill in refrigerator until solid (When you take it out of the oven it will not be set, but do not fear and do not overcook. Once it has sat in the fridge for a while it will set very nicely and you will be enjoying some creamy guilt- and cruelty-free cheesecakey goodness). I highly recommend adding some nice fresh fruit. A raspberry sauce sounds good right now (1/4 cup boiling water or so + 1/4 sugar or so + container of raspberries on high heat until they become syrupy=deliciousness!), but any fresh fruit would be nice. or chocolate. or brownies! i do like the vegan brownie cheesecake at red bamboo (well, technically from i think). I'm rambling now. and getting hungry. oh dear...I'll probably dream about this dessert now.