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03 Jan

Cobb Salad

1 bag (10 oz.) torn romaine lettuce (about 10 cups)
2 medium tomatoes, chopped
1 ripe avocado, peeled, sliced and tossed with 1 Tbsp. lemon juice
12 slices Bacon, cut into 1-inch pieces (I prefer veggie bacon)
1/2 cup Shredded Mild Cheddar Cheese (or Veggie Shreds soy cheese)
2 hard-cooked eggs, chopped
1/2 cup  Blue Cheese or Ranch style Dressing
TOSS all ingredients except dressing in large salad bowl.
onto plates; drizzle with dressing.
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03 Jan

Chinese Salad

1 cup uncooked jasmine rice, cooked per directions
1 head romaine lettuce, chopped
1 head of butter lettuce, chopped
1 large can mandarin oranges, drained
1 can sliced water chestnuts, drained
1 cup bean sprouts, fresh
1/2 cup chopped green onions
1/2 can chow mein noodles

Optional additions:
Cherry, grape or pear tomatoes
Chicken, cooked and sliced, or tofu chicken strips
Bamboo shoots

1/2 cup sesame oil
1/4 cup seasoned rice vinegar
2 tablespoons sugar
1 tablespoon sesame seeds

Heat the dressing on the stove just until the sugar dissolves. Mix all of your favorite ingredients in a large bowl. Toss with the dressing until well covered. Makes 6 generous servings.
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03 Jan

Zucchini Cake

1 cup vegetable oil
2 cups sugar
3 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons cinnamon
2 cups grated zucchini
1 cup chopped walnuts (optional)
Mix oil and sugar. Add eggs, one at a time beating well after each addition; blend in vanilla. In a separate bowl, sift together the flour, baking powder, cinnamon, and baking soda. Add sifted dry ingredients to first mixture; alternating with grated zucchini. Fold in chopped nuts. (Batter will be a bit thin.)
Pour into greased and floured 13x9x2-inch pan. Bake at 350 degrees for 55 minutes.
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03 Jan

Yogurt Pops

Turn a container of yogurt into a yummy treat!
Open up a cup of your favorite fruit yogurt, drain off the excess liquid and stir. Spoon some berries and granola on top, pressing down a bit. Cut a slit in the lid of the yogurt container and insert a large craft stick. Put the lid back on and freeze for at least five hours. Dip cup in warm water to unmold. Enjoy!
Turn a container of yogurt into a yummy treat!
Open up a cup of your favorite fruit yogurt, drain off the excess liquid and stir. Spoon some berries and granola on top, pressing down a bit. Cut a slit in the lid of the yogurt container and insert a large craft stick. Put the lid back on and freeze for at least five hours. Dip cup in warm water to unmold. Enjoy!
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03 Jan

Watermelon Mojitos

Watermelon Mojitos from Barefoot Contessa How Easy Is That?

Serves 6   30 large fresh mint leaves 3 to 4 thick slices fresh watermelon 12 ounces light rum, such as Bacardi ½ cup simple syrup (see note) 6 tablespoons freshly squeezed lime juice (3 limes) Sprigs of mint and spears of watermelon, for serving

Use a mortar and pestle to mash the mint leaves. Remove and discard the rind and seeds of the watermelon. Put the fruit into a food processor fitted with the steel blade and puree. Put the mashed mint into a large pitcher with 2 cups of pureed watermelon, the rum, simple syrup, and lime juice and stir to combine. Pour the mixture into a pitcher for serving.
Place ice cubes in 6 glasses and pour the mojito mixture into the glasses. Garnish with sprigs of fresh mint and spears of watermelon. Serve ice cold.

Note: to make simple syrup, put 1 cup sugar and 1 cup water in a small pan and simmer until the sugar dissolves. Chill.

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03 Jan

Chocolate Cupcakes

1 3/4 cups Garbanzo-Fava Bean Flour (I substitute brown rice flour)

1/2 cup potato starch

1 cup unsweetened cocoa powder

1/4 cup arrowroot

1 Tablespoon plus 1 1/2 teaspoons baking powder

12 teaspoon xanthan gum

2 teaspoons salt

1 cup coconut oil (I substitute Earth Balance vegan butter)

1 1/3 cups agave nectar

3/4 cup unsweetened applesauce

3 Tablespoons vanilla extract

1 Cup hot water or hot coffee

Preheat oven to 325 degrees F. Line 2 standard 12-cup muffin tins with paper liners.

In a medium bowl, whisk together the flour, potato starch, cocoa powder, arrowroot, baking powder, baking soda, xanthan gum and sale.

Add the oil, agave nectar, applesauce, vanilla and hot water to the dry ingredients.  Still until batter is smooth.

Pour 1/3 cup batter into each prepared cup, almost filling it.

Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes.

Let the cupcakes stand in the tims for 20 minutes, then transfer to a wire rack and cool completely.


To frost, I melt chocolate chips with a bit of soy milk to make a glaze.

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03 Jan

Vegan Lemon Poppy seed cookies

3/4 cup sugar

3/4 cup brown sugar

3/4 cup margarine (butter or ghee)

3/4  cup soy yogurt

1 1/2 tsp vanilla

3/4 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon lemon zest

2 1/2 cup flour

1/3 cup poppy seed

preheat oven 350 degrees F, mix all ingredients, bake 8-9 minutes until done
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03 Jan

Vegan Cappuccino Cupcakes

1/3 cup canola oil

3/4 cup sugar

1/2 cup soft silken tofu, blended until creamy with a little bit of soy milk

2/3 cup vanilla soy milk or rice milk

4 Tablespoons instant decaf coffee

1 1/4 cups unbleached all-purpose flour

1 Tablespoon unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

For Ganache frosting:

3 Tablespoons vanilla soy milk

1/3 cup semisweet chocolate chips

-Preheat oven to 350 degrees F.  Line muffin pan with paper liners.

-In a large bowl, whisk together oil, sugar, tofu, soy milk, vanilla, and coffee until smooth.

-In another bowl, sift together the flour, cocoa, baking powder, baking soda, cinnamon and salt.

-Mix the wet ingredients into the dry ingredients until combined and smooth.

-Fill the liners 3/4 full.

-Bake 20-22 minutes.  Don’t overbake.

-Cool completely, and frost!

Chocolate Ganache Frosting:

Heat the soy milk in a microwave safe bowl (I use a Pyrex measuring cup) until almost boiling.  Add the chocolate chips and stir until they are melted in and blended with the milk.  Cool for a few minutes, then drizzle onto the cupcakes.

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03 Jan

Tropical Mango Pudding-Dairy Free!

with permission, The Enlightened Kitchen, John Wiley & Sons, Inc.� Marie Oser 8 Servings 1 (12.3 ounce package) lite silken tofu 1 medium banana, peeled, and broken into chunks 1 tablespoon lemon juice 1 (24 ounce package) frozen mango chunks, thawed 1 (8 ounce can) crushed pineapple, drained 1 cup orange juice 1 1/2 cups organic cane sugar (wholesome sweeteners) 1 1/2 Tablespoons cornstarch 1 1/2 Tablespoons cold water 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg
Preheat oven to 350� Place tofu in food processor and process until smooth. Add banana chunks, and lemon juice, and blend. Add mango, pineapple, orange juice, and sugar. Combine cornstarch and water in a small bowl, and add to the mixture, and blend until smooth. Pour into a 2-quart oven-safe casserole dish. Sprinkle with cinnamon and nutmeg -run through with butter knife to create cinnamon swirls. Bake, uncovered, 35 minutes. Serve warm or cold. Refrigerate covered. Enlightened Tropical Mango Pudding Nutrition Analysis: per serving: 1 cup Protein 4g, Carbohydrate 43g, Fiber 3g, Fat 1g, Sat Fat 0g, Cholesterol 0mg, Calcium 36mg, Sodium 49mg. Calories 202 from Protein 8%, from Carbohydrate: 88%, from Fat: 3%
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03 Jan

Tim Tam Cake

4 eggs (use your preferred replacement)

1/2 cup sugar

4 Tablespoons Cornstarch

1 Tablespoon Dutch-process cocoa

1 tbsp plain flour

1 tsp Cream of Tartar

1/2 tsp baking soda

1/4 cup oz Earth Balance, melted and cooled

Cake Filling:

1/2 Cup Earth Balance

3/4 cup chocolate melted (I used semi-sweet chocolate chips)

3 cups icing sugar, sifted

1 Tbsp soy milk

Optional: 1 packet of Tim Tam’s Biscuits

Ganache Topping:

1 1/4 cup of Vegan Pouring Cream (recipe below)

½ cup ground almonds

1¼  cups almond or coconut milk or other non-dairy milk

1 tablespoon almond oil or canola / rapeseed oil

1 tablespoon agave nectar

½ teaspoon xanthan gum

½ teaspoon vanilla extract (optional)

1 3/4 cup vegan milk chocolate

Line 1 large sheet cake tins with non-stick baking parchment.

Pre-heat oven to 350 degrees

1. Whisk egg replacement and sugar in an electric mixer until thick and pale (5-6 minutes)

2. Sift over corn flour, cocoa, flour, cream of tartar and bicarbonate soda.  Fold in with spatula.  Fold in Earth Balance Butter and spoon into tin.

3. Bake in center of over until cake springs back when lightly pressed (about 10-12 minutes).

4. Turn onto baking rack covered by baking parchment and let it cool completely.

5. Once cooled, cut cake into two even rectangular halves.

Chocolate Icing Filling:

1. Beat Earth Balance butter until it is light and fluffy.

2. Gradually add powdered sugar and beat until smooth and pale.

3. Add melted chocolate and soy milk and beat until smooth.

4. Spread the icing over the top of one of the cakes (and place Tim Tam’s, if you decided to add them, along the center of the icing)

5. Sandwich the other cake on top of the icing and biscuits (cookies for us Yanks!).

Chocolate Ganache Topping:

1. Break up chocolate into small pieces and place in a large mixing bowl.

2. Slowly heat pouring cream in a sauce pan.

To Make Pouring Cream:

Whizz the almonds, non-dairy milk, and agave nectar in the blender. Keep the blender running and drizzle in the oil,               then add the xantham gum. Add more milk if you want a thinner cream, and more agave if a sweeter cream is               desired

3. Just as it starts to come to a boil, remove from the heat and cool for a couple minutes.

4. Pour hot cream over chocolate and set aside 10 minutes to allow chocolate to melt.

5. Mix cream and chocolate together until smooth using a whisk, then cool until it reaches room temperature and thickens.

6. Pour over the top of the cake using a spatula, to ensure the ganache covers all the top and the sides of the cake.

7. Chill in the fridge until the ganache sets and then peel off the bottom baking paper and serve cake at room temperature.

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