screw your rez

and eat cake for breakfast! i'm only half kidding. on the one hand, i respect that the beginning of each new calendar year is as good a time as any to re-evaluate your habits, priorities and decision-making logic. sometimes we get in routines and ruts without hardly noticing, and a shocking amount of time can go by without pausing to wonder why. maybe jan 1 is an arbitrary time to stop and take stock, but for for some reason - either manufactured or natural - it is cemented in our culture as the time to do just that.

on the other hand, the idea of a clean, refreshed slate is nice, especially after the holiday fetes and feasts that define december. and surely, setting new goals and tidying up one's physical and/or mental state is a healthy practice every now and again. but something about the way we even talk about "resolutions" seems to imply an inevitable tapering off of discipline and eventual failure. i've never been a fan of capital D diets or exercise fads, and the dawning of the new year spawns a nauseating number of both. seeing copious beautiful salad recipes and "7 Days of Juicing!" features gracing mainstream magazine covers is better than the ubiquitous glistening slab of protein, but i wish versions of these articles were written year round, not just during the be-a-better-you season.

thus, i appreciated this dose of sanity from our man mark bittman in the most recent issue of bon appetit, which seems to be a reaction to the extremism that dominates the resolution fervor. basically, he just proposes making small but meaningful changes in your diet and lifestyle, ones that you stick with consistently, and that over time, help you make lasting, sustainable progress. what sensible advice! everybody needs a level headed, Dad-like voice to talk them down from the ledge of carb-free crash diets and sugar-free sadness. mark bittman is The Dude of the food world (albeit, with a less bitchin head of hair), and i really admire him. in my dreams, we'll do a J together one day on a balcony overlooking new york city skyline.

an awesome, healthy diet doesn't have to be synonymous with an ascetic lifestyle that will be tempting to abandon every day. i'm pretty certain that both bittman and the dude would want you to take it easy, man. you can even have cake for breakfast! yeah, it's healthy and vegan, but cake is cake, dammit. and alongside a wedge of citrus and a cup of tea, this will kick the old metabolism into high gear. the gentle carbs and walnuts will keep you full until lunchtime, and the touch of whiskey will warm you for the morning commute through the frozen sludge.

Breakfast Cake with Boozy Currants
adapted from Sinfully Vegan by Lois Dieterly
~makes approx 12 slices of cake~
~takes 90 mins, largely unattended~

ingredients:
3 cups all purpose flour
1/2 cup whole wheat pastry flour
2 tsp baking soda
2 tsp cinnamon (or 1 tsp cinnamon, 1 tsp ground ginger)
1/2 teaspoon sea salt
1/3 cup canola oil
1 cup brown sugar
2 tsp ground flax
2 cups unsweetened applesauce
1/2 cup apple cider or apple juice
3/4 cup of currants
1/2 cup chopped walnuts
1/3 cup (maybe a little less) whiskey, bourbon, or dark rum

- put the currants in a small bowl. pour in liquor almost to the top so that mostly all the currants can take a nice booze bath.

- preheat the oven to 350F. lightly coat a bundt pan with canola oil.

- in a large bowl, sift the flour, baking soda, cinnamon (and ginger, if using), and salt.

- in another bowl, with an electric mixer, or briskly by hand, combine the oil and sugar until well mixed.

- in a separate bowl, combine the apple cider and flax powder. whisk with a fork until the flax is dissolved. add this mixture to the oil and sugar.

- beat the applesauce into the wet ingredients, and then work in the dry ingredients until just combined.

- fold in the currants with the liquor, and then the walnuts. stir to incorporate but do not overmix!

- pour the batter into the bundt pan and bake for about 50 minutes. check the cake about 45 minutes in - gently stick a knife or a toothpick into the center part of the cake. if it comes out clean, it's done, and if there are little bits of batter stuck to it, it needs a few more minutes.

- cool in the pan for about 15 minutes. then, flip the bundt pan over and then gently shake to remove the cake from the pan and let cool more fully on a rack. sprinkle with powdered sugar for extra fancy points!


love,
emily

1st cake of the fall

the silver lining to all of this chilly rain and gray skies (so relentless sometimes, you can feel the raindrops pelting against your very bones), is that it's finally time to turn the oven back on! the first few weeks of fall still prove to be too pleasant and breezy to have an appliance in the kitchen emitting hundreds of degrees of radiant heat. but now...now is just the perfect time to put on a jazz LP, all fuzzed out against the record player's needle, to make a late afternoon french press, and to dig up old baking recipes banished to the back of the pile.

our first cake of the fall was a truly collaborative effort. lauren whipped the cake up in minutes flat, and i improvised on the filling and the glaze. chocolate, cinnamon, apples, cinnamon, cider and rum - can you think of a dessert flavor profile more fitting for autumn?

Choco Cinnamon Cake w/ Apple Rum Filling & Black Pepper Cider Glaze
takes about 45 mins, 25 inactive
makes 2 round cakes, 2 cups of filling and 1/2 cup glaze
cake recipe adapted from Eat, Drink & Be Vegan by Dreena Burton

ingredients for the cake:

2 cups +1-2 tablespoons all purpose flour
1/2 cup regular cocoa (not dutch processed)
1 tsp baking powder
1 1/2 tsp baking soda
1 1/8 cups sugar
1/2 tsp salt (scant)
2-2 1/2 tsp cinnamon
1/4 tsp nutmeg
1 3/4 cup water
1/8 cup balsamic vinegar
1 1/2 tsp vanilla extract
1/4 cup canola oil

ingredients for apple filling:

1 teaspoon vegan margarine
2 medium to large crisp apples, such as gala, sliced thinly
2 scant tablespoons brown sugar
2 big splashes dark rum or brandy

ingredients for cider glaze:

1 cup of apple cider
pinch of cinnamon
3 black peppercorns

- preheat the oven to 350 degrees F.

- combine all the dry ingredients: sift the flour, cocoa, baking powder, baking soda, spices and salt, and then stir in the sugar.

- combine all the wet ingredients.

- add the wet to dry and mix until just incorporated.

- pour the batter into two round pans, lined with parchment paper. pop 'em in the oven and set a timer for 23-25 minutes.

- while the cake is baking, make the filling: put the margarine into a cast iron pan over low to medium heat, and let it melt. add the apples and stir gently until they're softened and slightly browning, about 6 minutes. slightly turn up the flame, and add the brown sugar. let it get melt-y over the apples, maybe 2 minutes. turn the heat up even higher and add the liquor. it should sizzle loudly and caramelize onto the apples. stir gently and taste a piece of apple. does it taste awesome? if so, its done, so turn the heat off. cover the pan and let the apples sit in their stew til you're ready to fill the cake. if the apples do not taste awesome, add a bit more sugar and let it cook for another few minutes.

- the cakes should be done by right around this time. test with a toothpick or knife for done-ness. put them on a rack (still in the pan) to cool.

- put the cider in a non-stick sauce pan over a high flame; bring it to a boil. turn the flame down, add the cinnamon and black peppercorns, and let the cider reduce until it's about 1/2 a cup. it should be syrupy and glaze-y. if it sits for awhile before the cakes fully cool and thickens up too much, you can re-heat and thin it out with a bit of water or more cider. make sure to fish out the peppercorns!

- when the cakes have cooled enough to safely touch the pan, gently wiggle them out of the pan.

- unlike using frosting, you don't have to wait for the cakes to fully cool before adding the extras.
so set one cake on a plate, and spread the apple filling out across the top, making sure to save a few pieces for a garnish. put the 2nd cake on top, and press down very gently. then pour the cider glaze on top, and garnish with a few slices of the apple you saved. serve immediately. this cake will be good for up to 4 days if you keep it in a cake saver!


love,
emily