Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not recipes authored by me. Rather, this is just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference FOR ME so I don't lose great food I've found nor the changes I've made to suit my tastes, but I'm happy for you to use it, too. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is!

Sunday, June 12, 2011

Chocolate-Chip Coffeecake

This one is a similar story to the stuffed chard leaves:  got it from The Commercial Appeal, original recipe from Carol Borchardt (I believe she is a personal chef.), I made some modifications to suit me.  The only story change here is that today wasn't the first time I've made this one.  I've had to work on it a bit to get a topping version I really like.  Here it is:

For the cake:
vegan margarine and flour for the pan
1 3/4 c. all-purpose flour
1 c. sugar
2 t. baking powder
1/4 t. baking soda
1/2 t. salt
a 6-oz. container of plain vegan yogurt (although, honestly, I've used lemon-flavored vegan yogurt, and it worked fine...I'm sure other fruit-flavored yogurts would be fine.)
1 egg (or if you want this cake to be vegan, try using Ener-G's Egg Replacer)
1 t. vanilla or almond extract
1/2 c. canola oil

For the topping:
1/4 c. chocolate chips (and, hey, nothing's stopping you from using more, right?)
1/4 c. all-purpose flour
2 T. brown sugar
2 T. granulated sugar
1/4 t. ground cinnamon
2 T. vegan margarine (I like Earth Balance vegan margarine.), cold
1/3 c. chopped pecans

To make it happen:
Preheat the oven to 350 degrees Farenheit.  Grease an 11-inch x 7-inch (or 11-inch x 8-inch) baking dish with vegan margarine.  Put a handful of flour in the pan and shake it around so that the butter is coated with flour (discard any remaining flour in the pan).

In a large mixing bowl, combine the cake-ingredients flour, sugar, baking powder, baking soda, and salt.  In a smaller bowl, combine the yogurt, egg (or egg replacer), and vanilla/almond extract.  Add the yogurt mixture and the canola oil to the flour mixture.  Stir until well-blended, and pour into the prepared pan, spreading evenly over the bottom of the dish.

Sprinkle the chocolate chips evenly over the batter.  In a small bowl, mix the topping-ingredients flour, brown sugar, granulated sugar, and cinnamon.  Cut the cold vegan margarine into small chunks.  Using your fingers, mash the margarine chunks into the flour-and-sugar mixture so that the mixture becomes crumbly.  There should be no visibly powdery ingredients left, no trace of flour or sugar.  Mix the chopped pecans into the crumbles, then spread evenly over the cake batter.

Bake 35-40 minutes.

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