Blueberry Cake


Vegan Blueberry Cake ~ From Vegetate, Vegan Cooking & Food Blog

“I remember his burlesque pretense that morning of an inextinguishable grief when I wonder that I had never eaten blueberry cake before, and how he kept returning to the pathos of the fact that there should be a region of the earth where blueberry cake was unknown.” William Dean Howells (1894)

Coffee Cake is one of my favorite things in life and this is a cinnamon-streusel-topped, blueberry coffee cake! This delectable recipe is from Colleen Patrick-Goudreau’s joyous The Joy of Vegan Baking, page 79. Cinnamon, vanilla, and blueberries are a heavenly trio. We used fresh blueberries and served the cake on the Royal Doulton Bunnykins dishes dishes my mom gave me as a little girl (thanks for holding on to these for me, Mom!) with mint mate tea and oranges.

Blueberry Fact: Blueberries are native to North America.

Spelt Soft Pretzels


Spelt Pretzels ~ From Vegetate, Vegan Cooking & Food Blog

“I wake up every morning in a bed that’s too small. Drive my daughter to a school that’s too expensive and then I go to work to a job for which I get paid too little. But on pretzel day….Well, I like pretzel day.” Stanley Hudson, from The Office

These warm, salty, chewy-soft gems are from Colleen Patrick-Goudreau’s The Joy of Vegan Baking, page 174.

We substituted white spelt flour for the unbleached all-purpose flour listed in the recipe because we are always looking for ways to reduce gluten in our diets, and while spelt flour is not gluten-free it is lower in gluten than regular wheat flour. The spelt pretzels came out tasting just like the all-purpose wheat flour ones we’ve made in the past. We sprinkled coarse sea salt and smoked sea salt on top. They were so good hot out of the oven with mustard!

Pretzel Fact: Until the 1930s pretzels were handmade, and the average worker could twist 40 a minute.

Soft Pretzels w/Smoked Salt & Dijon Mustard


Spelt Soft Pretzels ~ From Vegetate, Vegan Cooking & Food Blog

“Chew slowly.” — A note scrawled on a big bag of pretzels that President Bush sent back to the press cabin on Air Force One, a day after he fainted after choking on a pretzel

Hot, soft, salty goodness! From The Joy of Vegan Baking, page 174. Keith substituted spelt flour for the all-purpose flour called for in the recipe when he made these phenomenal baked goodies. He also used a combination of coarse plain sea salt and smoked sea salt on top. We enjoyed these hot with dijon mustard. This pretzel recipe is amazing!

Blueberry-Balsamic Meatball Sandwiches w/Mashers, Mushroom Gravy & Pumpkin Pie


Blueberry-Balsamic Meatball Sandwiches w/Mashers, Mushroom Gravy & Pumpkin Pie ~ From Vegetate, Vegan Cooking & Food Blog

“From a man who’s eaten his fair share? I think it’s all about the… Jesus, what’s the secret to a good meatball? I have no idea. I like a lumpy ball, personally.” Daniel Holzman, Meatball Chef

When we saw the recipe for Blueberry-Balsamic Meatball Sauce with Rosemary in The Vegan Slow Cooker cookbook, page 170, we just had to try it! This is like a slow-cooked, blueberry and red wine sweet-and-sour sauce. What could be better?

We made sandwiches from Nate’s Meatless Meatballs sauteed in the sauce and served on toasted ciabatta with a side of garlic mashed potatoes absolutely drowning in Mushroom Gravy, from The Real Food Daily Cookbook, page 69.

We also had a ton of fresh pumpkin left over after making Fall Harvest Fruit Butter, so we filled a store-bought graham cracker crust with the yummy Pumpkin Pie filling recipe from The Joy of Vegan Baking, page 104, and we baked ourselves a pie.

High Tea!


HIgh Tea: Cucumber & Cream Cheese Sandwiches - From Vegetate, Vegan Cooking & Food Blog

Cucumber & Cream Cheese Sandwiches, from The Vegan Table, page 78. Perfect for a luncheon with tea, fresh fruit, and muffins or scones. We made ours using Follow Your Heart cream cheese, but any other non-dairy cream cheese would also work well. The cream cheese was blended with mint, chives, and dill, and this was layered with thinly sliced, seeded cucumbers slices and baby arugula. We made ours using fluffy white bread (I know, not the healthiest choice, but it was heavenly) with the crusts cut off, just to be fancy. 😉