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vegan fruitcake delight!

15 Dec

I couldn’t resist posting this fruitcake recipe. We never had fruitcake in my family when I was growing up, so I don’t have bad memories of it, but you can’t exist this time of year and not be familiar with the jokes that go along with fruitcake.

This fruitcake, however, is dense, moist and delicious and doesn’t take weeks to cure in the back of you pantry (yuck!). It’s quick and easy and can easily be adapted to meet your fruit cakey preferences (some darker sugar or alcohol, a spike of molasses, etc).

Ah, fruitcake. The butt of many a holiday joke. But no one will give you a hard time about this light cake, studded with dried fruit and nuts. They’ll be too busy stuffing their faces with it. This version is a bit less, um, brilliant than the traditional neon-candied cherries version, but you can feel free to substitute the dried fruit with those familiar favorites if you’d like. The added bonus is that these cakes don’t need to cure, so you don’t have to start working on them in October to enjoy their Yuletide cheer!

1 cup flour
2 tbsp. sugar
1/2 teas. baking powder
1/8 teas. salt
1/3 cup agave
1/2 cup orange juice OR 1/4 cup orange juice and 1/4 cup alcohol (rum or bandy) if going for the boozy taste
2 tbsp. apple sauce
2 tbsp. oil
1 teas. vanilla
1/2 cup chopped nuts of choice
1/2 cup chopped sweet dried fruit of choice (dates, figs, raisins, etc.)
1/2 cup chopped tart dried fruit of choice (apricots, candied orange peel, tart cherries, etc.)
1/3 cup alcohol (same as used in batter) or 1/3 cup apple cider

Preheat oven to 325. Lightly grease and flour 1 loaf pan or 4 mini loaf pans.

In a small bowl combine the flour, sugar, baking powder and salt. In a medium sized bowl, combine the agave, orange juice, 1/4 cup alcohol (if using), applesauce, oil and vanilla. Whisk until combined. Add the dry to the wet in batches, until well combined. Add the nuts and dried fruit and mix until just combined. Spread the batter into the prepared pan(s). For mini cakes, bake for 24-28 minutes and for a full loaf for 45-50 minutes, until lightly golden and a toothpick comes out clean.

Remove cake from oven and set on rack. While warm, poke cake randomly with toothpick to create pin holes. Slowly and evenly pour the remaining alcohol or apple cider over the cakes, a little at at time to allow it time to absorb. Let cakes cool in pan for 20 minutes before inverting and let finish cooling on the rack.

Store cakes wrapped up or in a sealed container in fridge.

a lil’ sneakums…

17 Nov

Nothing really big to post today… just some sneak peek pictures from my cake baking exploits!

Intensely Chocolate Bundt

Pressed Plum Cake

Dad Is Great Chocolate Cake

Snickerdoodle Cake

One more, for the road.

Banana Fudge Stripe


pumpkin overload? never!

3 Nov

First off, I want to plug a super cool new feature that WordPress is offering: FoodPress! It’s an easy way to sift and sort through the tons of food blogs hosted by WordPress and to see some cool features that might not otherwise cross your screen. Like you need another distraction.

I would love to know the fiscal impact of lost worker productivity due to Vegan MoFo. 🙂

Is it possible to eat too much pumpkin goodness this time of year? Never! One of the most popular recipes from 100 Best is, of course, one of the recipes with a typo in it. D’oh! Here it is, in all its corrected glory, for your autumn nomming pleasure.

Pumpkin Chocolate Chip Cookies

Always a favorite during the colder months, these cookies are very light and airy. The pumpkin adds a unique hue and a boost of beta carotene to each bite. That’s enough nutrition to convince me to have seconds!

2 cups flour
1 teaspoon. baking powder
1 teaspoon. baking soda
1 teaspoon. cinnamon
1/8 teaspoon. salt
1 cup margarine, softened
1/2 cup regular sugar
1/2 cup packed brown sugar, packed
1 cup canned pumpkin (not pumpkin pie filling)
2 teas. milk of choice
1 teaspoon. vanilla
1/2 cup chocolate chips

Preheat the oven to 350 degrees. Line two baking sheets with with parchment paper.

In a small bowl, combine flour, baking powder, baking soda, cinnamon and salt ingredients. In a large bowl, beat cream sugar, brown sugars and margarine until creamed. Add pumpkin, milk and vanilla and mix well. Add dry ingredients to wet in two batches and mix until just mixed, then stir in chocolate chips.

Drop heaping tablespoons of dough 2 inches apart on a baking sheet 2 inches apart on cookie sheet. Bake for 10 to-12 minutes or until cookies are lightly browned on the edges. If you are baking more than one sheet at a time, switch their shelves halfway through. Let cookies cool on the baking sheet for 15 minutes, then remove from cookie sheet and cool on transfer cookies to cooling rack. Store cooled cookies in a container with a loose fitting lid, as they are very moist, at room temperature.

Yields: 3 dozen cookies


29 Jul

So, I just wanted to give everyone a virtual taste of my next cookbook project:




Oh yeah, baby! Layered cakes, sheet cakes, coffee cakes, pound cakes, gluten-free… the list goes on and on. I should have more information regarding the release date soon (early 2011) and the title, but for now I’m up to my arms in flour and buttercream.

Any special requests? Cakes you’d love to see? Must-haves that will result in a revolt if they aren’t included? Let me know!

Oh and if you haven’t yet and would like to give me some love, please pop over to the CU Watercooler site and vote for me– voting ends on Friday! Thanks!

a visit to my library

19 Jul

I have a lot of cookbooks. A LOT. I have managed to purge some over the past year, but I still own far more than I ever use. And honestly, I don’t usually use cookbooks very often. I love to read them, page through them, and fantasize over them, but I am too fickle to actually follow a recipe.

Thankfully, Jim is learning how to cook and that means these beautiful tomes are actually having their spines cracked open and the contents transported from the page and into my belly. One dish in particular is becoming a staple because it speaks to all of my senses in tandem: nom nom and nom.

This is the Greek Rice with Lemon Tofu from Dreena’s Vive Le Vegan! I’m not usually much of a rice person, but as Jim was doing the cooking I bit my tongue when he told me what he was whipping up. No need to discourage the man!


Dreena’s always good and reliable for a satisfying meal, but the afternoon I came home and smelled this feast wafting through the front door, I felt like the luckiest person on the block.

Maybe I’ll bust out my books more often…

scramble it up!

5 Jul

I go through food phases. Don’t we all?

My main food phases all revolve around tofu. Ha! I bet you thought I’d say chocolate. Nope, good ol’ white and pasty tofu. I swear, I just can’t get enough.

Primarily, I tend to fall in and out of love with tofu ricotta. Well, never completely out of love, but we’ll eat so much, so often that I have to ricotta detox for awhile. I remember the first time I had it, the lovely Michelle from Herbivore had me sample some straight from her fridge and I inwardly panicked. “OMG! Cold, uncooked tofu! I can’t do this, I can’t do this!” I thought was a tofu lover at that point, but baked, stir-fried or sauteed! Of course I wasn’t going to blow my cool in front of some of the hippest vegans around, so I dipped a baby carrot in and braced myself. This stuff is awesome! So, time went on, recipes were adapted and I now have an official tofu ricotta habit.

My new tofu habit:

Okay, so there is nothing new about tofu scramble. But this particular incarnation, with sundried tomatoes, carrots, spinach and nutritional yeast, has been singing my name. I can’t get enough! And we’re polishing off the last bit of jam from last year (And I still haven’t canned anything yet this year- eek!), which is the perfect partner on the side. Breakfast, brunch or brinner- it’s on!

Well, that’s all she wrote. Bye!



You’re still reading.

You know I have something to say and so you’re going to wait it out and make me sweat until I break down, huh?

Okay, I give up.

I am officially up to my elbows in development for my next cookbook! YAYAYAYAYAY! I am terribly excited. The topic is still hush-hush at the moment, but I was hoping that I might be able to turn to you, my beloved readers, to see if anyone is interested in doing some recipe testing. I am looking for about 20 testers. If you would like to learn more, please EMAIL ME at nomblog {at} gmail {dot} com. All testers will be honored with their name in the acknowledgments, a free copy of the book, some other exclusive goodies that are in the works and my undying affection. Well, you all have the last part, but only testers get the tangibles! 😉 I’m hoping to get everyone signed up and on the private testing site by the end of the week, so drop me a line, eh?

and the winners are…

15 Feb

Okay, I couldn’t just do one giveaway. When I went to Food Fight the other day to pick up some extra goodies, doubles kept jumping into my basket.

Boris and Allison R! Please drop me a line at nomblog {ala} gmail {dot} com and I will get your copies of The 100 Best Vegan Baking Recipes and these yummy goodies on their way to your door:

The book, some nom! nom! nom! buttons, a bag of Dandies marshmallows from Chicago Soy Dairy, some candy bars and gummy goodies.

Speaking of Chicago Soy Dairy, I was recently contacted about creating some recipes using Teese, their vegan cheese- so check out the first installment of my teesy-concoctions later this week!