Pie and Goodbye

Well this is it. I leave on Wednesday to embark on my daunting European journey. Every time I think about it I have an "Oh my god this is really happening" moment and then I have to calm myself down so I don't hyperventilate from excitement and terror.

I have been thinking a lot about if and how I want to blog while I travel and I have come to a conclusion- I'm starting a new site from scratch, devoted completely to travel stories and photos. 

As much as I love food, this trip is about so much more than just eating and finding vegan-friendly places around Europe. Once I return, I look forward to getting back to sharing cakes and cookies with you all, but for now That's So Vegan will lay low for 8 months. 

If you happen to like me for more than just mouth-watering food porn, please follow my travel blog, Wanderment. Click on the photo below to check it out. I would love all of your insights, comments and advice on the crazy adventures I will be having :)

For now, I will say goodbye with pie.

Blueberry Maple Pie

1 pre-made pie crust (I used this recipe)
3 1/2 cups fresh blueberries
1/3 cup maple syrup
1 tbsp lemon juice
1 1/2 tbsp cornstarch
1/2 tsp cinnamon
1/2 tsp maple extract (optional)

1. Preheat your oven to 400º and lightly grease a 9" round pie pan. Roll out half of your pie crust into a large circle and press into the prepared pan, folding over the edges.
2. In a large bowl, combine the blueberries, syrup, lemon juice, cornstarch, cinnamon and extract. Stir to combine and let sit for about 10 minutes to let the flavors blend. 
3. Pour the filling into the crust and top with either strips of dough for a lattice effect or a whole round piece of dough with slits cut into the middle. Bake for about 30 minutes or until golden brown. Serve with vegan vanilla ice cream and say a bittersweet goodbye to summer!

Blueberry Molasses Cake with Lemon Icing

When life slows down a bit, it is nice to be able to indulge in simpler pleasures. It's been a while since I made a link-love list for you guys, so I figured it's time to share the things I have been enjoying these days...

-Roasted berries, especially in this incredible looking frozen yogurt from Oh, Ladycakes
-Simple, gorgeous life photography
-Snail mail: sometimes it's fun doing things the old fashioned way
-This song. Her voice is incredible.
-I've been dreaming about chocolate lately. This should cure the craving. Holy jesus.
-I want to learn how to salsa dance. I could totally do that in those heels. No problem.
-This video cracks me up because it is the truth.
-Take me to this bizarre and beautiful lake.

Aaand I've been loving this cake. 

Always cake.

Blueberry Molasses Cake with Lemon Icing

makes 8-12 servings

Cake:

2 1/4 cup flour

1 1/2 tsp baking powder

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp ground ginger

1/4 cup applesauce

1/4 cup canola oil

1/4 cup molasses

1/2 cup maple syrup

1 cup non-dairy milk

1 1/2 cup blueberries

Icing:

1/4 cup non-dairy milk

1/3 cup vegan margarine

1/4 cup granulated sugar

zest of 1/2 a lemon

1 tbsp lemon juice

1/2 cup powdered sugar

1. Preheat your oven to 350º and grease and flour a 9" round cake pan.
2. In a large bowl, combine the flour, baking powder and spices. Set aside and whisk together the remaining ingredients (minus the blueberries) in a smaller bowl. Add the wet to the dry and stir until just combined.

3. Pour the batter into your prepared pan and sprinkle the blueberries on top. Bake for about 30-40 minutes or until a toothpick stuck in the center comes out clean.
4. While the cake bakes, prepare the frosting. Cream together the margarine and sugar. Stir in the soy milk, lemon juice and lemon zest and finally the powdered sugar. Mix until smooth and creamy.
5. Let the cake cool completely before flipping onto a plate and pouring the icing over the top. Slice and enjoy!

I hope everyone is having a great start to the week! What little things have you been loving lately? 

French Toast for Two

On the whole, I used to hate breakfast food.

I know, right? I think I was a little bit insane. In the past year or so something flipped and now breakfast is my favorite meal of the day. Especially when it involves fruit.

And a lot of syrup.

And a big cup of coffee.

I had tried making vegan French toast before and it always just turned into a pile of soggy bready mush. Thanks to my favorite handy dandy cookbook, Big Vegan, I will (hopefully) never have that problem again. The secret, my friends, is a combination of nutritional yeast to make it have that slightly savory egg-y flavor and cornstarch to keep the milk mixture from dribbling everywhere. Voila! The perfect vegan French toast. My brother (the carnivore) said he couldn’t even tell the difference.

This recipe makes just enough for you and someone special to share a lovely summer breakfast together…

Or enough for you to stuff your face and be full and happy for the rest of the entire day. Your choice. No judgment.

French Toast for Two with Blueberry Syrup (adapted from Big Vegan by Robin Asbell)

4 thick slices sourdough bread (or other kind of hearty, crusty bread)

1/2 cup maple syrup
1/3 cup blueberries (fresh or frozen)
1/4 tsp cinnamon

3/4 cup almond or flax milk
2 tbsp nutritional yeast
1 tbsp cornstarch
1/2 tsp vanilla
1/4 tsp cinnamon

1. In a small saucepan, combine the syrup, blueberries and cinnamon over medium-low heat. Cook, stirring occasionally, for about 3-5 minutes or until the flavors have blended and the syrup is blue-ish. Set aside.
2. Mix together the milk, nutritional yeast, cornstarch, vanilla and cinnamon in a wide and shallow dish. Whisk until thoroughly combined. 
3. Preheat a large skillet or griddle and grease with a little bit of canola oil or earth balance. One by one, dip each piece of bread in the milk mixture, really soaking it up with both sides. Once the skillet or griddle is hot, cook the bread on one side until it turns golden brown (about 2-3 minutes) and flip, letting the other side brown. Repeat until all the bread is used up. Serve with a generous amount of blueberry syrup and enjoy!

Orange Blueberry Pecan Cake

Summer is a strange time of year. When my brain goes out of school mode and my thoughts float around without any structure, sometimes I start to feel kind of aimless. So then I make lists to organize things again. 

Things I Don’t Like About Summer:
-boredom
-mosquitoes
-being away from college friends
-trying to find a job

Things I Like About Summer:

-boredom, because it leads to creativity

-being outside in the sun almost every day

-reading books for fun

-beaches

-bike rides

-having a stocked kitchen at home

-driving with the windows down

-night swims

-fresh berries

Looks like the pros outweigh the cons… I guess summer isn’t really so bad overall!

You know what also isn’t so bad? This cake. Oh wait, that’s an understatement. This cake is incredible. I swear, you will not be disappointed by the flavors and the delicious pie-like topping. Plus, you know how I feel about making anything upside-down.

Orange Blueberry Pecan Cake

Topping:
1 1/2 cup fresh or frozen blueberries
1 tbsp melted earth balance
1 tbsp flour
2 tbsp brown sugar
1/2 cup crushed pecans
1/2 tsp cinnamon

Cake:
1/2 cup non-dairy milk
1 tsp apple cider vinegar
1/4 cup applesauce
1/4 cup melted earth balance
1/4 cup orange juice
zest of 1 orange
1/4 tsp vanilla
1/3 cup maple syrup
1 1/4 cup all-purpose flour
2 tsp baking powder
1/2 cinnamon

1. Preheat your oven to 375º. To prepare the "topping," toss blueberries in a small bowl with the flour, sugar, pecans and cinnamon. Pour the melted earth balance evenly over the bottom of a 9" round pan and sprinkle the blueberry mixture on top. Set aside.
2. To make the cake, mix together the milk and vinegar in a large bowl and let sit for 3-5 minutes to curdle. Whisk in the applesauce, earth balance, orange juice, zest, vanilla and maple syrup. Add the flour, baking powder and cinnamon and stir until just combined- it's okay if there are a few lumps.
3. Spread the batter over the blueberry-pecan mixture and bake for about 35-40 minutes or until the top is golden brown.
4. Let cool for at least 15 minutes before carefully flipping onto a large plate. Serve with a dusting of powdered sugar.

I highly recommend enjoying this cake with a tall glass of iced tea, sitting on a porch or outside on a sunny afternoon, listening to this song. You will be refreshed.

How do you feel about summer?