Wednesday, August 17, 2022

German Applesauce Cake #BundtBakers

The tender crumb on this German Applesauce Cake reminds me of a buttery pound cake, but with raisins and pecans, making it perfect with a cup of tea. 

Food Lust People Love: The tender crumb on this German Applesauce Cake reminds me of a buttery pound cake, but with raisins and pecans, making it perfect with a cup of tea.

Whenever I see jars of applesauce on the grocery store shelves, I must confess that I wonder who is buying it. After all, applesauce has got to be the easy thing in the world to make. Just peel the apples, core, chop and cook down with a splash of lemon juice or water. Literally, that is the whole recipe and it doesn’t even take very long. 

The chopped apples turn to sauce in a matter of about 10 minutes or so. You can speed up the process by mashing them with a potato masher once they soften, if you are really in a hurry.  

Applesauce is a family favorite with roast pork at our house and sometimes even pork chops. The tart but naturally sweet applesauce complements the savory pork wonderful. If you haven’t tried that combination, please do! When we are in the UK, I use Bramley apples which are great for baking and cooking. If I am elsewhere, I use Granny Smiths.  

German Applesauce Cake

I made this cake using Simple Truth Organic Plant Based Egg Replacer. It’s a powder made from chia seeds and chickpeas aka garbanzo beans, specifically for recipes when eggs are a binding agent, for instance, baked goods and quick breads like pancakes or waffles. It's available from Kroger or online, if you are in the States. This recipe is adapted from one on My Patchwork Quilt

Ingredients
For the cake batter:
3/4 cup or 150g sugar 
1/3 cup + 1 tablespoon or 78g shortening plus extra for the pan
2 medium eggs (or equivalent amount egg replacer)
1 1/8 cups or 290g homemade or store-bought applesauce
3/4 cup or 110g raisins
1/2 cup or 60g chopped pecans
1 1/2 cups or 187g flour, plus extra for the pan and raisins
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 teaspoons baking soda dissolved in 1 tablespoon water

For the cinnamon glaze:
1/3 cup or 41g powdered sugar
1/4 teaspoon cinnamon
1 – 1  1/2 teaspoons water

Method 
Preheat oven to 350°F or 180°C. Grease and flour a 10-cup Bundt pan.

With electric beaters or in the bowl of your stand mixer, cream shortening and sugar together until light and fluffy.


Add the eggs (or egg replacement) and beat until light.


In a small mixing bowl, whisk together the flour, cinnamon and salt.


Add applesauce and dissolved baking soda alternately with dry ingredients.


Toss the raisins with a sprinkle of flour then fold in the raisins and chopped pecans.


Spoon batter into your prepared pan.


Bake for 40-45 minutes, or until golden and a wooden skewer comes out clean. If it starts browning too much before it's baked through, you can cover the top lightly with foil. 


Cool in pan on wire rack for 10 minutes then turn the cake out to cool completely before glazing. 


To make the glaze, mix the powdered sugar and cinnamon. Add water gradually till you reach drizzling consistency. 

Drizzle the cake with the cinnamon glaze. I also gave mine an extra pinch of cinnamon sprinkled on top. Because apples and cinnamon are best friends. 

Food Lust People Love: The tender crumb on this German Applesauce Cake reminds me of a buttery pound cake, but with raisins and pecans, making it perfect with a cup of tea.

Slice to serve.

Food Lust People Love: The tender crumb on this German Applesauce Cake reminds me of a buttery pound cake, but with raisins and pecans, making it perfect with a cup of tea.

Enjoy!

Amazingly, it’s already the third Thursday of the month – this summer is zipping by! – so it’s time for my Bundt Baker friends to share their recipes. Today’s theme is applesauce! Many thanks to Sneha of Sneha’s Recipe for the theme and our host, Wendy of A Day in the Life on the Farm for her behind the scenes work. Check out the recipes links below.


#BundtBakers badge

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.



Pin this German Applesauce Cake!

Food Lust People Love: The tender crumb on this German Applesauce Cake reminds me of a buttery pound cake, but with raisins and pecans, making it perfect with a cup of tea.

 .

Saturday, August 13, 2022

Marinated Tofu Zucchini Soft Tacos

These marinated tofu zucchini soft tacos are a tasty, easy meal the whole family will enjoy with just the right hint of smokiness and spice. 

Food Lust People Love: These marinated tofu zucchini soft tacos are a tasty, easy meal the whole family will enjoy with just the right hint of smokiness and spice.

These soft tacos make a wonderful dish for company because everyone can assemble their own, for a convivial meal around a big table. Everything can be made ahead and kept warm in a low oven so you won’t spend time cooking once your guests arrive.

A word about tofu: If you have only tried it in its natural state and are not a fan of the texture, give it another chance when pan-fried and crunchy. That was a game changer for me. Now I love it. 

Marinated Tofu Zucchini Soft Tacos

This recipe was inspired by one in the New York Times cooking section for grilled marinated tofu. Smoked paprika and cumin add the right flavors to make this the perfect vegetarian taco filling. 

For the tacos:
1 block (14 oz or 398g) extra firm tofu 
1 medium onion
2 medium zucchini
fine sea salt
12 corn tortillas
canola or other light oil for pan-frying

For the tofu marinade:
4 cloves garlic, minced
1 small jalapeño seeded, finely diced
1/2 teaspoon Kitchen Bouquet
1/4 cup or 60ml lime juice, freshly squeezed
1/2 teaspoon fine sea salt
2 1/2 teaspoons smoked paprika
2 1/2 teaspoons ground cumin

Optional to serve:
Guacamole
Salsa
Sour cream
Refried beans
Sliced jalapeños
Chopped cilantro

Method
Drain and press the tofu for 1 hour.

Peel the onion and cut it into thick slices.


Cut the stems off the zucchini then cut them in half lengthwise. Use a spoon to scoop out the fluffy part with the seeds. Cut the zucchini into batons. 


Lightly salt the batons and set them in a colander to sweat and drain.

Combine the lime juice, minced garlic and jalapeño, Kitchen Bouquet, salt and set aside for a few minutes while you cut the tofu. 


Slice the tofu into pieces about 1/4 inch or 1/2cm. Place tofu pieces snugly in a deep dish. Spoon 3/4 of the marinade over the tofu, reserving 1/4 for the zucchini after it’s cooked. 


Refrigerate the tofu at least one hour or longer, turning it occasionally so it marinates evenly.

Heat a large non-stick frying skillet over medium-high heat. Drizzle with a little oil. 

Scrape the garlic and jalapeño off of the tofu and back into the marinating pan and reserve. 

Add the tofu to the hot skillet and cook, turning frequently, until it is evenly browned and crisp on all sides. You may have to do this in batches, depending on the size of your skillet. 


Transfer the tofu to an oven-proof pan.

In the same skillet, add 2 teaspoons each of paprika and cumin and the scraped off jalapeño and garlic. Drizzle a little oil in the pan to moisten the mixture and cook it for just a few minutes, until the jalapeño has softened. 


Spoon this over the tofu and put it in a very low oven to keep warm. 


Add the final 1/2 teaspoons each cumin and smoked paprika to the marinade you saved for the zucchini. 

Dry the zucchini batons on a paper towel then add them to the skillet and fry over a high heat until slightly charred. 


Turn the fire off and add the reserved marinade. Toss to combine, remove to a plate or bowl. 

Add the onion slices to the pan, cook until just soft and a little toasted, about 8 minutes. 


If desired, toast the tortillas on a griddle. 

Serve the marinated tofu zucchini soft tacos with guacamole, salsa, sour cream, refried beans, sliced jalapeños and/or chopped cilantro or your favorite taco toppings.

Let everyone assemble their own soft tacos. We really loved the flavor and smokiness of the tofu, as well as the crunch. 

Food Lust People Love: These marinated tofu zucchini soft tacos are a tasty, easy meal the whole family will enjoy with just the right hint of smokiness and spice.

Enjoy! 

It’s Sunday FunDay and our host Amy of Amy’s Cooking Adventures reminded us that August is all about a glut of fresh zucchini and everyone can use some creative recipes to use it up. Check out all the zucchini dishes we are sharing below. 

  • Couscous with Spiced Zucchini from Cook with Renu
  • Garlic Butter Sautéed Zucchini from Amy’s Cooking Adventures
  • Keto Zucchini Balls In Creamy Tomato Gravy from Sneha’s Recipe
  • Marinated Tofu Zucchini Soft Tacos from Food Lust People Love
  • Minestrone Casserole from Palatable Pastime
  • Moong and Zucchini Pancakes from Mayuri’s Jikoni
  • Zucchini Agrodolce from Pandemonium Noshery
  • Zucchini Casserole from A Day in the Life on the Farm

  • We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


    Pin these Tofu Zucchini Soft Tacos!

    Food Lust People Love: These marinated tofu zucchini soft tacos are a tasty, easy meal the whole family will enjoy with just the right hint of smokiness and spice.

     .

    Monday, August 8, 2022

    Thank you to my email subscribers!

    Just a little note to let you know that Google's Feedburner service has been terminated so I have migrated subscriber emails to follow.it as the feedburner replacement. Crossing my fingers it works! 

    Food Lust People Love: Creamy Hatch Chili Pepper Chicken

    Meanwhile, if you are in the southern United States, it's hatch chili time! I'll have a couple of recipes using those delicious peppers coming up shortly. Please stand by!

    Wednesday, August 3, 2022

    Mushroom Leek Zucchini Gratin

    Packed with fresh vegetables and feta with more Parmesan and cheddar on top, this flavorful Mushroom Leek Zucchini Gratin is a delicious dish to put in rotation when zucchini are in season.

    Food Lust People Love: Packed with fresh vegetables and feta with more Parmesan and cheddar on top, this flavorful Mushroom Leek Zucchini Gratin is a delicious dish to put in rotation when zucchini are in season.

    This is an easy dish for a dinner party and if you have individual baking dishes to cook the gratin in, it makes a pretty presentation. If you don’t, just bake the mixture in a casserole dish. 

    Mushroom  Leek Zucchini Gratin

    For this dish, I used a combination of zucchini and yellow squash because 1. That’s what I had on hand and 2. I love the contrast in colors.  All of either would be just as delicious.  This recipe is adapted from one on Delicious.com.au.

    Ingredients
    2 lbs or 900g zucchini and/or yellow squash
    2 leeks (about 11 2/3 oz or 330g whole, 5  1/3 oz or 150g after trimming)
    8 oz or 227g button mushrooms, sliced
    1 small red chili, finely chopped
    2 tablespoons butter
    Salt
    Freshly ground black pepper
    1 garlic clove, finely chopped
    7 oz or 200g feta, crumbled
    Finely grated zest of 1 lemon
    1 egg
    1 tablespoon canola or other light oil
    1 3/4 oz or 50g grated extra sharp cheddar
    1 3/4 oz or 50g grated Parmesan

    Method
    Grate all but two of the zucchini and put them in a clean teacloth and squeeze out excess liquid over the sink. Finely slice the other two. 


    Remove and discard the hard green part of your leeks and wash the white parts thoroughly. Slice them thinly. Clean and slice the mushrooms. 


    Heat the butter in a skillet over low heat and add leek, garlic and minced chili pepper and a good sprinkle of salt. 


    Cook, stirring occasionally, for 10 minutes or until the leeks start to soften. Add the sliced mushrooms and cook until they release their moisture. 


    Continue cooking till that liquid has evaporated. Scrape the mixture into a large mixing bowl and leave to cool. 


    Preheat your oven to 350°F or 180°C.

    Once the mushroom/leek mixture has cooled, add in the grated zucchini with the lemon zest. Lightly season with salt and black pepper. Mix well until combined. 


    Add in the egg and crumbled feta and stir again until well combined. 


    Spoon the mixture into individual baking dishes or one large one. Toss the sliced zucchini with 1 tablespoon of oil and layer on top. 


    Add a layer sprinkled cheese, then more sliced zucchini and finish with more cheese. 


    Bake for 30 minutes in your preheated oven or until golden and bubbling.

    Food Lust People Love: Packed with fresh vegetables and feta with more Parmesan and cheddar on top, this flavorful Mushroom Leek Zucchini Gratin is a delicious dish to put in rotation when zucchini are in season.

    Enjoy!

    Food Lust People Love: Packed with fresh vegetables and feta with more Parmesan and cheddar on top, this flavorful Mushroom Leek Zucchini Gratin is a delicious dish to put in rotation when zucchini are in season.

    National Zucchini Day is next Monday, August 8th. How will you celebrate? May I suggest you make one of the lovely dishes my Foodie Extravaganza friends are sharing today? Check out the list below. Many thanks to our host, Juli of Pandemonium Noshery


    Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.



    Pin this Mushroom Leek Zucchini Gratin!

    Food Lust People Love: Packed with fresh vegetables and feta with more Parmesan and cheddar on top, this flavorful Mushroom Leek Zucchini Gratin is a delicious dish to put in rotation when zucchini are in season.

     .