Have Your Cake and Vegan Too (32 page)

Read Have Your Cake and Vegan Too Online

Authors: Kris Holechek

BOOK: Have Your Cake and Vegan Too
9.52Mb size Format: txt, pdf, ePub
 
DIFFICULTY:
SERVINGS:
12
NECKING WITH BLUEBERRIES SLUMP
Blueberries and nectarines, sitting in a pot—racy, no? A slump (otherwise
known as a grunt, but that sounds too gross for me) is made on the stovetop by cooking
up some fruit and adding the batter. Be sure you have a pot with a tightly fitted lid,
as the heat steams the cake on top, making a delicious and fast treat that you can easily
justify eating for breakfast. It's not that much different from pancakes . . . although it
does
taste better with a scoop of ice cream.
 
INGREDIENTS
2 tablespoons
canola or other mild vegetable oil,
divided
2 cups
blueberries
4 ripe
nectarines, sliced
½
cup
organic granulated sugar, divided
½
cup
all-purpose flour
1/4
cup
cornmeal
½
teaspoon
baking powder
a pinch
salt
1/3
cup
nondairy milk
 
DIRECTIONS
 
In a medium pot with a tight-fitting lid, heat 1 tablespoon of the oil on medium heat. Add the blueberries, nectarines, and
1/4
cup of the sugar. Cook, stirring often, for 10 to 15 minutes, until the fruit releases its juices and the nectarines soften.
 
In a small bowl, combine the remaining
1/4
cup sugar, the flour, cornmeal, baking powder, and salt. Add the milk and the remaining 1 tablespoon oil and mix until just combined. Spoon the batter on top of the fruit mixture. The batter might look sparse, and if it doesn't cover the whole thing, that's fine, as it will expand while cooking.
 
Cover the pot with the lid and lower the heat to medium-low. Cook, without removing the lid, for 15 minutes. When done, remove the lid and remove the pot from the heat. Scoop and serve immediately.
 
DIFFICULTY:
SERVINGS:
6
MOCHA MELT CAKE, TWO WAYS
You're about to sit down to dinner and think, “Mmm . . . I wish we had dessert.”
Never fear—in 30 minutes your friendly rice cooker will have such a treat ready and
waiting for you with no need to heat the oven or grease any pans. Depending on the
size of your rice cooker, you can “undercook” this cake for a giant molten lava cake
or you can cook it all the way to fluffy perfection. Try it both ways!
 
INGREDIENTS
CAKE
1 cup
all-purpose flour
2/3
cup
organic granulated sugar
3 tablespoons
baking cocoa (preferably Dutch
processed), sifted
1
½
teaspoons
baking powder
½
teaspoon
baking soda
1/4
teaspoon
salt
½
cup
nondairy milk
3 tablespoons
canola or other mild vegetable oil
½
teaspoon
vanilla extract
1/3
cup
chocolate chips
 
MOCHA SYRUP
3 tablespoons
baking cocoa (preferably Dutch
processed), sifted
3 tablespoons
organic granulated sugar
2 teaspoons
instant coffee granules
2/3
cup
hot water (almost boiling,
but not quite)
 
DIRECTIONS
 
Spray the inside of the rice cooker pot with nonstick spray.
 
To make the cake, in a large bowl combine the flour, sugar, cocoa, baking powder, baking soda, and salt. Make a well in the mixture and add the milk, oil, and vanilla. Mix until just combined; it will be thick like brownie batter. Spread the batter evenly in the rice cooker and sprinkle the top with the chocolate chips.
 
To make the syrup, in a small, heat-resistant bowl, combine the cocoa, sugar, and coffee. Add the hot water and whisk until the coffee is dissolved and there are no lumps. Pour the hot liquid over the top of the cake. Do not stir.

Other books

Priestess of the Nile by Veronica Scott
Monday to Friday Man by Alice Peterson
Too Naughty by Brenda Hampton
A Trip to the Stars by Nicholas Christopher
Episode VI: Beta Test by Ben Winston
The Coldest Blood by Jim Kelly
The Sacrifice by Mia McKimmy