…Tait!! Congratulations!! I will be contacting you shortly to arrange shipment of your sweet prize package. I had so much fun learning about everybody’s celebrity crushes. I even added a few new names to my own list. Celebrity crush lists are like grocery lists, they can never be too long. Although the big difference is that I can’t buy Ted Danson at my co-op…
Today is the last day of Vegan MoFo 2012. I managed to post every single day even though a few posts were subpar. That’s adulthood! I hope everybody had fun and learned a lot from reading blogs this past month. I marked new recipes to try, admired beautiful photography, and made some new connections during Vegan MoFo 2012. Hooray for veganism, animal compassion, and delicious food.
Look forward to Vegan Eats World recipe reviews and some other fun stuff in November. Thanks for reading – it means so much!
I have gotten very lazy with MoFo posts lately. I definitely strayed from my original theme, and that is okay – it was inevitable. Planning and organization are the roots of my very being, but sometimes spontaneity is appreciated.
Today’s post is a repeat of a recipe I shared two years ago during MoFo 2010. I think it will brighten your day and remind you of summertime. Plus, some things are worth repeating. That’s a fact.
The recipe is for Bahama Cake (originally called Paradise City Cake because of my love for Guns-n-Roses during their prime sexy awesomeness. The Bahamas = paradise). It’s full of lovely tropical flavors like banana and coconut (Just like Axl Rose used to be lovely in his own way). It’s perfect for breakfast!
1/2 cup coconut milk
1/3 cup coconut oil (already melted)
1/2 cup unrefined light brown sugar
1/4 cup unrefined granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon orange extract
zest from 1 large orange (about 1 Tablespoon)
1 1/2 cups unbleached all-purpose flour (whole wheat pastry would work well too)
1 Tablespoon arrowroot
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large banana, sliced thin
1-2 Tablespoons unsweetened coconut flakes
1. Preheat your oven to 350 degrees. Lightly grease an 8×8 inch baking pan (metal is best here) and set aside.
2. In a large bowl, stir together coconut milk, coconut oil, sugars, extracts, and zest.
3. In a medium bowl, stir together flour, arrowroot, baking powder, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients and stir until combined. Do not over-mix.
5. Spread batter into prepared pan and top evenly with banana slices. Sprinkle coconut flakes on top.
6. Bake for 22-25 minutes or until a toothpick inserted near the center comes out mostly clean. It’s okay if some crumbs stick.
7. Place pan on a cooling rack. Slice and serve once cooled.
Lazy days off from work are the best. It means you can wear your jammies for as long as you want, eat lunch while doing crossword puzzles, and snack on homemade graham crackers when the need strikes. It also means you have time to make pancakes for dinner! Blueberry pancakes. We enjoyed our pancakes with fresh orange juice and leftover tofu scramble (that should have been cupcakes…).
My favorite pancake recipe hails from 500 Vegan Recipes – No Fail Buttermilk Pancakes. They turn out fluffy and golden every single time. Lucky for me, Tim insists on being the pancake maker. I sit back and do nothing while I wait…
…for these beauties:
And then I greedily snarf them down and demand more. Well, not really. I can usually only eat two pancakes because they are big and filling and I top them with banana. I let Tim have the extra pancakes.
I wish I had a maple tree in my kitchen so I could tap it for delicious maple syrup every day.
Today I rode my bike home from work in a downpour. I was stubborn and decided not to put on my balloon-butt rain pants. As a result, I arrived at my apartment with wet feet, wet pants, and a wet head (because I was too dumb to put up my hood). All I wanted was a cupcake. Sadly, my pantry wasn’t properly equipped for such satisfying treats. Do you want to know what I had instead? Tofu scramble. That’s hardly close to a cupcake. Which got me to thinking about how much I love cupcakes. Here is a photographic jaunt down cupcake memory lane:
That’s a lot of cupcakes.
Look what arrived at my apartment a few days ago:
It’s Vegan Eats World by Terry Hope Romero! I was fortunate enough to be a recipe tester for this gorgeous hardcover book and can tell you with absolute certainty that it is fabulous. Traveling the globe is a dream many of us share. Sampling delicious vegan food along the way wouldn’t be so bad either. Since most of us can’t afford an adventure like that, why not let Terry’s 300+ recipes fill the void? Chapters cover all the essentials like spice blends, soups, breads, hearty entrees, desserts, and more in between. Photography by beloved Isa Chandra Moskowitz graces the pages, and tips are scattered throughout the entire book. Need menu ideas? The book has a section dedicated to that very subject! Every recipe is marked with icons indicating quick & easy, allergy-friendly, for beginners, low fat, etc.
My plan is to do a week’s worth of recipe reviews from this book starting in November. Until then, think about: Pumpkin Churros, Pistachio Date Quinoa Salad, Steamed BBQ Seitan Buns, Masala Potato Soup, Toasted Hazelnut Crunch Dip, Mexican Homemade Refried Beans, and Spicy Drunken Noodles. Oh wait, what about Vanilla Coconut Sticky Rice with Mango? I want that.
So, look forward to a more thorough review of this book in November! Until then, get yourself a copy so we can cook together!!