Let's start with breakfast. We don't normally eat coffee cake or pastries for breakfast, but I like to have something special on Wednesdays to break up the week and on Saturdays, well, just because it's Saturday. I often make muffins, but the coffee cake is easier. The recipe is from the old Betty Crocker cookbook, modified to be vegan (don't worry, no scary ingredients from other planets). It's easy to make.
2 C. all-purpose flour
3/4 C. sugar
2 1/2 Tsp. baking powder
3/4 Tsp. salt
1/4 C. shortening
3/4 C. soy or almond milk (unsweetened)
1 egg substitute: 2 Tbsp. flour, 1 Tsp. baking powder, 1/2 Tsp. baking soda, 3 Tbsp. water, whipped frothy just before adding
2 C. fresh blueberries, rinsed & drained, or frozen blueberries, thawed & drained
Heat oven to 375F. Grease round layer pan, 9 x 1 1/2 inches, or square pan, 8 x 8 x 2 or 9 x 9 x 2.
Blend all ingredients except blueberries, beat vigorously for 1/2 minute. Stir in blueberries. Bake 45 to 50 minutes.
The recipe calls for a streusel-type topping, but we don't like things too sweet. I sprinkle a little cinnamon sugar on the top before baking.
But man and woman cannot live by coffee cake alone. Jack likes gazpacho and so do I. He's the great cook in our house and I'm the baker. I think baking is easier than cooking, so I'm happy to let him have the kitchen at dinner time. This avocado gazpacho is one of our favorites.
Raw Avocado Gazpacho
3 C. or 3 large avocados, chopped
2 C. cucumbers, cubed
1 C. fresh cilantro
1/4 C. red onion, chopped
2 (or more) cloves garlic, minced
1 Tbsp. / 1/2 small green chili, chopped
3/4 C. water
1/4 C. lime juice
1 Tbsp. olive oil
1 Tsp. sea salt
Place all ingredients in blender or food processor and puree until smooth. Add more water if it's too thick. Flavor to taste and then chill. Serve with toppings: diced avocado, chopped green onions, diced fresh tomatoes, chopped fresh cilantro.
This is a tasty and filling soup for a hot summer day.
As Julia would say, 'Bon appetit!'