Tag Archives: cake

Main Street Vegan - English Muffins with Hollandaise

Hot Off The Press!!! – Main Street Vegan Academy Cookbook & Holiday Vegan Brunch

The Cookbook!

Victoria Moran (author of many books, including The Main Street Vegan, and JL Fields (author The Vegan Air Fryer: The healthier Way to Enjoy Deep-Fried Flavors” and soon to be re-released Vegan Pressure Cooking) have collaborated with over 100 Main Street Vegan Academy Lifestyle Coaches and Educators to create The Main Street Vegan Academy Cookbook, which is not only an extraordinary repertoire of mouthwatering vegan dishes but is also a celebration of what it means to live a vegan lifestyle, not just eat a plant-based diet.  Regardless of where you fit in with a vegan lifestyle, I promise you will find this elegantly-illustrated, information-packed book more than just your ordinary cookbook.

Holiday Vegan Brunch

To celebrate its much-anticipated arrival on the shelves (and just in time for Holiday gifting, I might add),  I did a Holiday Vegan Brunch at the Whole Foods in Sedona, AZ this past Saturday.

In addition to delighting 27 guests to Vegan Eggs Benedict Florentine with Air-Fried Rosemary-Scented Home Fries, I performed a culinary demonstration, showing them how they can create, with ease, the English Muffins (with all those very same nooks and crannies that the well-known store brand is known for), vegan eggs, Hollandaise sauce, creamed spinach, and air-fried home fries.  All five recipes are my own original recipes.  The recipes for both the English Muffins and Hollandaise sauce appear in The Main Street Vegan Academy Cookbook, on pages 50-51 and page 65 respectively.

Since the event took place in the restaurant area, at least another 25-30 people joined us as observers of the demo.

Let’s Talk More About the Cookbook …

Two other original recipes of mine, the Divinely Decadent Chocolate Stout Cake and Chocolate-Dipped Coconut Cookies, are also included in this most valuable resource that should be in everyone’s kitchen.

The book starts with Jane Velez-Mitchell’s Forward.  Book-ending the luscious chapters of delectable recipes are chapters covering all aspects of living a vegan lifestyle.

In addition to a plethora of plant-based, vegan recipes (there’s more than 100 recipes), the book abounds with Coaching Tips, from guidance/clarification regarding ingredients, to kitchen hacks, to Sustainable Fashion Choices, to name only a scant few.

And the photos!!! Oh my! Jackie Sobon’s deftness with a camera has the food jumping right off the page, aiming straight for my five senses.

This book is definitely destined to become one of those go-to, always have at the ready, resources for anyone and everyone interested in preparing delicious vegan food.

Victoria Moran MainStreetVegan.net

JL Fields JLGoesVegan.com

TAG: also Main Street Vegan Academy

To Purchase the Book:  Amazon

VEGANIFICATION – (Linda Voorhis)

Linda’s Recipes

Find me on the following pages of The Main Street Vegan Academy Cookbook

  • Linda’s English Muffins – recipe & tip – p.50-51
  • Veganification Hollandaise – recipe & tip – p.65
  • Divinely Decadent Chocolate Stout Cake – recipe p219-220, photo pgs, 202, 218, 272
  • Chocolate-Dipped Coconut Cookies – recipe p.214
  • Meet Your Coach – p. 268

Blood Orange Olive Oil Cake (original recipe from the NY Times)

Blood Orange Olive Oil Cake (photograph by Andrew Scrivani for The New York Times article

One of my favorite things to do is read cookbooks and recipes as well as watch food television shows, all of which provide me with incredible inspiration and creative challenges, most especially when the recipe is not a 100% plant-based recipe.

In addition, friends and loved ones are constantly sending me recipes that they stumble upon. My partner’s daughter, Erika, forwarded this amazing recipe for a blood orange olive oil cake.  It was on the web, and although I’m not sure exactly when it was published, it was from the NY Times.  Ah, butter, buttermilk or yogurt, eggs, honey, whipped cream — ingredients called for in abundance in the original recipe as published in the NY Times By Melissa Clark.  I knew I had to immediately veganify this recipe; and have to tell you that the results were stellar. Continue reading Blood Orange Olive Oil Cake (original recipe from the NY Times)

Limoncello Coconut Cake Series – Part 4 – The Frosting & Coconut

The Creamy Sweetness otherwise known as "Frosting"
The Creamy Sweetness…otherwise known as “Frosting”

Now for the frosting…that creamy sweet topping that envelopes the cake, in all its lusciousness… Continue reading Limoncello Coconut Cake Series – Part 4 – The Frosting & Coconut

Limoncello Coconut Cake Series – Part 3 – The Custard

November is World Vegan Month
November is World Vegan Month

What would a layer cake be without a custard filling? Since our cake is a Limoncello Coconut Cake, we’ll follow that theme through all components of this dessert. Continue reading Limoncello Coconut Cake Series – Part 3 – The Custard

Limoncello Coconut Cake Series – Part 2 – The Cake

November is World Vegan Month
November is World Vegan Month

Ah, now….what to do with the limoncello…why, make a limoncello coconut cake. My original cake recipe was for a white cake with a custard filling and buttercream icing. The Limoncello Coconut Cake Series Parts 2-4 will give you my non-vegan original recipes followed by my transformed and improved vegan recipes, taking creative license with all of them. My hope is that you’ll read these recipes, and that they will inspire you and provide you with guidance regarding how to do the same with your heirloom recipes.

Limoncello Coconut Cake
Limoncello Coconut Cake

Continue reading Limoncello Coconut Cake Series – Part 2 – The Cake

Limoncello Coconut Cake Series – Part 1 – The Limoncello

November is World Vegan Month
November is World Vegan Month

In keeping with the theme of celebrating World Vegan Month with a daily post instead of my typical weekly Tuesday posts and in going to the roots of Veganification, which is celebrating the journey of becoming and being vegan, I thought that I’d take you through the journey of veganifying one of my old stand-by recipes. The original recipe was my standard white layer cake with vanilla pudding and buttercream frosting. Starting today, and over the next four days, I’ll walk you through how I transformed my non-vegan set of recipes into the most incredible (hope it’s okay for me to tout my own horn on this one) Limoncello Cake that will impress anyone and everyone.

Limoncello Coconut Cake
Limoncello Coconut Cake

Continue reading Limoncello Coconut Cake Series – Part 1 – The Limoncello

Holiday Fruit Cake (Not Your Typical Re-Gifted or Door Stop Fruit Cake)

Fruitcakes cooling and awaiting their first maceration
Fruitcakes cooling and awaiting their first maceration

Fruitcake Mis-En-Place

I know what you’re thinking….oh geez, a fruit cake!  Never!  Those hard-as-bricks, not-worthy-of-eating, fruitcakes.  The only thing a fruitcake is good for is a doorstop or a re-gift.  Who’s going to be the recipient of this re-gifted cake this year?

Trust me on this one….this recipe will turn your head and heart around 180 degrees .  You will become a fruitcake believer and aficionado.  Honest, you will.

Continue reading Holiday Fruit Cake (Not Your Typical Re-Gifted or Door Stop Fruit Cake)