50 | OCTOBER 3 • 2024 J
N
ARTS&LIFE
These easy recipes make a
gathering come together quickly.
Brunch
Time
H
aving family and friends over is
easy when the meal being served
is brunch. Schmoozing, eating
and just being together is so enjoyable
during the lazy days of an early fall week-
end. Throw in Champagne or a cocktail,
some quick recipes and you can have an
easy get together put together in no time.
Debra
Walter
BLUEBERRY COFFEE CAKE
Vegan
Ingredients:
2½ cups flour plus 2 Tbsp. flour
2½ tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 cup sugar
½ cup sunflower oil
2 tsp. pure vanilla extract
¼ cup unsweetened applesauce
¼ cup vegan yogurt
½ cup oat milk, or any kind of
non-dairy milk
1 cup blueberries plus ½ cup
blueberries
Crumb Topping
¼ cup sunflower oil
¼ cup sugar
¼ cup brown sugar
1 tsp. pure vanilla extract
1 cup flour
Directions:
Preheat your oven to 375 degrees F.
Grease a 9-inch square baking pan and line
with parchment paper.
Mix together in a large bowl the 2½ cups
flour, baking powder, baking soda, kosher salt
and the sugar.
In another bowl, whisk together the sun-
flower oil, vanilla, unsweetened applesauce,
vegan yogurt and the oat milk.
In a small bowl, mix together the 1 cup of
blueberries and the 2 Tbsp. flour. This helps
the blueberries stay suspended in the batter
and not sink to the bottom when baked.
Mix the wet ingredients into the dry ingredi-
ents and just mix until a batter forms. Try not
to overmix. Fold in the floured blueberries.
Mix all the ingredients together for the
crumb topping. It should look like wet sand and clump together when squeezed.
Spoon into the greased and parchment paper lined baking pan. Top with the
crumb topping and sprinkle on the ½ cup blueberries. Bake for 40-45 minutes or
until a toothpick inserted in the center comes out clean. Cut into squares and serve.
This scrumptious blueberry coffee cake is quick, easy and vegan so anyone can
enjoy. The cake can be baked early in the morning or the day before and freezes
beautifully.
ESTELLE’S BLINTZ SOUFFLE
Vegetarian
Ingredients:
12 frozen blintzes,
cherry, strawberry,
blueberry or cheese
6 large eggs
¾ cup sugar
1 tsp. cinnamon, optional
¾ cup sour cream
2 tsp. pure vanilla extract
2 tsp. orange juice
Directions:
Preheat the oven to 350F.
Put the frozen blintzes in a greased glass or
ceramic 9 x 13 inch pan. Place the frozen blintzes
in the dish in two rows. I like to keep the flavors
together. Leave space between the blintzes.
Beat together the eggs, sugar, cinnamon, sour
cream, vanilla and orange juice. Pour over the blin-
tzes and bake for 40-50 minutes or until puffed and
a knife inserted in the center comes out clean.
If desired, the egg mixture can be poured over the
blintzes and covered with plastic wrap and can be
refrigerated overnight before baking.
My mother doesn’t really enjoy cooking, but she
loves to eat. This is her recipe for Blintz Souffle that
is so easy and scrumptious and can be assembled
the day before and cooked the morning of.
Directions:
Add the tomato chunks and
the grated garlic to a large
bowl, add the salt and pep-
per to taste. Mix the dressing
ingredients together and
pour over the tomatoes and
mix well. Scoop onto a large
platter and scatter the torn
herbs over and mix well.
Add flaky sea salt to taste.
TOMATO SALAD - Vegan
Ingredients:
3 lbs. assorted tomatoes, different colors,
remove the tomato core, cut into large chunks
2 stalks fresh basil (1 stalk torn into small
pieces)
1 sprig fresh oregano, tear the leaves into
small pieces
1 garlic clove, grated
Salt and pepper, to taste
Dressing
1 tsp. Dijon mustard
½ cup extra virgin olive oil
¼ cup white wine vinegar or white balsamic
vinegar
Garnish
Flaky sea salt
WEEKLY RECIPE