Judges! I present to you:
Isa Chandra Moskowitz has had two Vegan/Chopped competitions before, neither of which I was able to participate in, unfortunately. This time, I decided I’d go for it, because I had two of the ingredients and knew I’d be going shopping to be able to get the other two.
Here’s my recipe, adapted from this pumpkin coffee cake recipe.
Next, strip a sprig of rosemary of its leaves and put the leaves in 1/2 cup apricot preserves to steep. Do this in a small pan of some kind, because you’ll be heating it up later. You’ll leave it there between 30-60 minutes, depending how long it takes to get everything together. Mine was in about an hour.
Next, prepare your streusel.
Take 1 T unpopped popcorn and pop it. I only have an air popper that you have to pop 1/2 cup at a time, so I did this step on the stovetop.
Set aside and mix the following:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 teaspoons ground cinnamon
3 tablespoons butter or margarine
1/4 cup coarsely chopped nuts
1/2 c popped popcorn, slightly broken up if desired
Now prepare your cake batter.
With a handmixer, combine:
1 1/2 cup pureed butternut squash
Egg replacer equivalent to 2 eggs (I used Ener-G in this case)
1 teaspoon vanilla extract
1 cup granulated sugar
Add and combine:
1 stick vegan margarine, softened
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt