German Plum Cake | vegan baking | PVflaumenkuchen

VEGAN GERMAN PLUM CAKE | PFLAUMENKUCHEN

Ripe plums, bursting with flavor are dripping all over local fruit trees in Colorado right now. I was recently gifted with some locally grown Italian plums, perfectly ripened. Excitedly, I searched my recipe archives for a German Plum Cake recipe adaptation I created many years ago. My roommate at the time used to be a German exchange student and she brought a Pflaumenkuchen recipe back with her from Germany. I quickly veganized it and we ate many plum cakes that harvest season! My version showcases plums beautifully within a lemon zested oat flour cake sprinkled with cane sugar. The plums turn a gorgeous deep magenta while baking and offer a unique sweet and sour contrast to the cake. Enjoy for breakfast, during afternoon tea, or served with coconut ice cream for dessert. This recipe makes 1 8inch round or square cake. Recipe can be doubled easily for a 9x13inch pan. This recipe is adjusted for high altitude baking.

WET INGREDIENTS:

1/2c melted coconut oil

1/3c organic cane sugar

1/8c flax seed gel*

1/2c coconut milk or nondairy milk of choice

juice and zest of one medium sized lemon, preferably organic

1t vanilla

1t apple cider vinegar

DRY INGREDIENTS:

1c organic unbleached white flour

1c oat flour*

1/4t xantham gum

1t cardamom

Opt. fresh grated nutmeg, just a touch

1t baking soda

8-10 Plums, pitted and cut into halves

2-3T organic cane sugar

*to make flax seed gel: combine 1T milled flax seed with 3T hot water

*purchase oat flour or make your own by blending 1 cup oats till they become a flour

Preheat oven to 375 degrees. Grease and lightly flour an 8inch round or square pan. Whisk wet ingredients together in small bowl. Stir all dry ingredients together is large bowl. Add wet to dry and stir until incorporated. Batter will be thicker than normal cake batter. Spread batter into prepared pan. Top with plum halves, cut side down. Sprinkle with cane sugar to taste. Bake for 20-25 minutes, until cake sides are lightly browned and a crust has formed on cake. Serve warm or let cool.

Organic Caterer Denver | Natural Foods Caterer Denver

Revolution in the Kitchen offers full service catering specializing in meatless, yet satisfying and flavorful food preparation. We incorporate raw foods, dairy free, and gluten free options within all of our menus. Organic and/or locally sourced ingredients are featured as well. Through the use of texture, contrast, global flavor, and practiced technique our culinary style combines phenomenal taste with life infused nourishment.

Please visit our catering website or send an email for more information:
http://www.vegfreshmex.com/#!catering/cfvg
revolutioninthekitchen@hotmail.com

RECENT CATERING EVENTS

ASIAN PLATTER

shitake tofu lettuce tacos, forbidden rice sushi, veg california roll, organic edamame with Utah salt gomasio, wasabi tamari dipping sauce

VEG ANTIPASTI PLATTER

fresh mozzarella and ripe tomato caprese, roasted vegetables, roasted tri colored peppers, mixed olives, olive oil and balsamic drizzle, fresh herbs 

Grilled Tofu Skewers 

organic tofu, sweet potato, zucchini, red onion,

thai peanut sauce, asian chives, toasted sesame

First Snow Chowder Soup Shooters 

kabocha squash, sweet corn, red potatoes, roasted poblanos. fresh herbs, 

artisan sourdough croutons

DEVILED YUKON GOLD POTATOES

Mediterranean Antipasti and Mezze Platters: 

featuring roasted vegetables, mixed olives, fresh cucumber and tomatoes, organic pita, gluten free crackers, from scratch baba ganoush and hummus, goat cheese, cultured cashew cheese, supergreens spanakopita, cashew cream tzatziki

Supergreens Spanakopita: 

Sauteed greens filling of spring onions, dandelion, kale, spinach, and beet

with pine nut ricotta, olive oil brushed organic phyllo

Served with cashew cream tzatziki sauce

Cashew Cream Tzatziki Sauce:

house cultured cashew cream, fresh mint, organic cucumber

       BRUNCH PLATTERS:
      Roasted Root Vegetable Breakfast Tacos with special recipe scrambled tofu, roasted
      root veg home fries, and microgreens, Gluten and Dairy free
      Served with roasted tomato salsa

Mini Breakfast Burritos

organic eggs, Tillamook cheddar, green chile, 

and southwest potatoes in organic tortilla

VEG SUSHI PLATTERS:

Spicy Avocado Roll with roasted poblano, roasted red peppers, 

cucumber, pak choi, siracha cream

served with house made Kim Chi

RAW MEDITTERANEAN CUCUMBER ROUNDS:

sundried tomato pesto, pine nut mousse, basil, microgreens

MINI MEXICAN CHOCOLATE CUPCAKES

fresh organic berries, vegan, gluten free option

BBQ TOFU WRAP | POWER LUNCH BOX

pumpkin bar with lemon buttercream and himalayan salted caramel, Colorado potato salad, gluten free and vegan packaged lunch in eco friendly container

We deliver to your next Corporate / Business meeting

​​

Pop Up Supper Club | Denver

SAVE THE DATE: Sunday, May 4th

ABOUT

Our supper club is an extravagant yet intimate dinner event that "pops up" in various venues/locations throughout the Denver area 8 times per year. Dinners are alligned with the 8 seasonal turns of the year (i.e. Spring Equinox, May Day, Solstice, etc..). Special menus focusing on locally grown and organic ingredients are created for each dinner. Gluten free, raw foods, and plant foods based cuisine take the spotlight. Denver's hottest chefs collaborate to create a 7 course seasonally inspired menu. The supper club format allows for maximum creativity, experimentation, and innovation. It is a fresh and fun dinner experience for all involved. 

WHAT TO EXPECT

Dinner begins with a cocktail mingle hour with passed appetizers. Specialty mixed drinks are offered as well as non alcoholic kombucha cocktails. When the dinner hour comes, guests sit down to a beautifully set table. Dinner is 5 courses. A brief intermission and talk from the events chefs' takes place before dessert is served. The pop up supper club takes about 3 hours from start to finish.

HOW IT WORKS

Location, time, pricing, and menu are announced 2 weeks before event at noon. Announcements are made via Facebook (Revolution in the Kitchen), Twitter (Revolution in the Kitchen), and our email newsletter. Emails are sent out first before social media announcement. Subscribe to our weekly newsletter and/or follow us on twitter and facebook to hear about upcoming dinner details. To help ensure a reservation: send an email to revolutioninthekitchen@hotmail.com with "Pop Up Supper Club" in the subject box and we will send an email to you when dinner details are announced. It is a small dinner with only 20 seats available. Tickets/reservations are given on a first come/first serve basis. 

OUR MISSION

Connecting to the Sacred through Divine Food

BE IN THE KNOW!

  

Your email address

*

Subscribe

Cooking Beans from Scratch

A long, long time ago I believed beans came from a can. Then I fell in love with a man from Mexico and everything changed. He taught me mexican food that doesn't involve a can opener or premade sauces and salsas. I learned quickly that fresh cooked beans have amazing flavor along with a nutrient rich broth. After eating only fresh cooked beans for a period of time, the tinny aftertaste of canned beans became noticeable on my palate and I have never bought canned beans since.
It is easy to make fresh cooked beans. There are a few steps, but with practice cooking fresh cooked beans to use in one's recipes becomes a part of the daily kitchen routine.
Many varieties of beans exist and are used throughout the worlds' cuisines. Pintos are  traditional in Mexican cuisine, often served refried style. Black Beans are popular in the Caribbean. Garbanzo beans are featured in Indian dishes and in the Meditteranean spread Hummus. Red Chile and Kidney beans are used to make hearty chili soups.
When fresh cooked beans are used in recipe preparation, the resulting dish has a deeper level of savoriness. Another benefit is that fresh cooked beans are easier on the digestive system and contain less gas causing molecules. 

COOKING BEANS FROM SCRATCH: 

There is not an exact recipe for making beans. Variables such as altitude, humidity, and bean types affect cooking times and water amount used. I have outlined the basic formula with a guideline recipe to follow. I highly recommend using a crock pot to cook the beans in. The crock pot cuts the cooking time in half and protects the beans from overcooking or burning. It also allows the cook the ability to leave the kitchen and not have to babysit the beans. High altitude climates require longer cooking times, usually around 4-6 hours. At sea level, beans take about 1-3 hours to cook. Pinto beans are a great beginner bean to try out. They have a shorter cooking time and almost foolproof results. 

Ingredients:
2 cups beans

7-10 cups water

1-2T sea salt

optional: fresh herbs, garlic, or onion

 1. Bring beans and water to a boil in large pot.

 2. Place heated beans and water in a crock pot of appropriate size. Turn

heat to high, and cook covered. Lower heat if leaving the house or cooking overnight.

Check on beans occasionally to make sure there is enough water. Beans need a lot of 

water to thoroughly cook. Add water as needed. 

Beans are done when they are soft and slightly mushy.

3. Take beans out of crock pot and drain in colander.  

Rinse beans to get rid of impurities and gas causing molecules.

4. Place cooked beans and enough water to just cover them in a pot.

Now is the time to add salt to taste and any other additional seasonings.

Whole cloves of garlic and fresh sprigs of herbs such as rosemary, thyme, and 

oregano are delicious additions. Let beans simmer for at 30-60 minutes, in order

 to make a flavorful broth. 

Using your Fresh Cooked Beans:

Beans can be eaten whole in their own broth or served with rice. Of course there are many variations and uses for fresh cooked beans. Refried syle pinto beans are creamy and satisfying. Hummus from fresh cooked garbanzos tastes amazing. Red chile and kidney beans can easily become the basis for a delicious vegetarian chili stew. Here are some of my favorite recipes:

CREAMY PERUVIAN YELLOW BEANS

with ROSEMARY and GARLIC

HEALTHY REFRIED BEANS

BEST SEVEN LAYER DIP EVER

 CARIBBEAN STYLE BLACK BEANS

Healthy Refried Beans

HEALTHY REFRIED BEANS

Creating delicious, creamy, and healthy refried beans 

begins with this first step: cooking beans from scratch. Yes, 

it takes a little bit more time and effort. However, the

result of using the highest quality and freshest cooked beans

possible is savory beyond compare. An option is to purchase

fresh cooked whole beans from a mexican restaurant. Ask for

'frijoles del olla' or 'frijoles enteros'. 

Check out my know how blog for making fresh cooked beans:

Cooking Beans from Scratch

1. Heat 1-2 Tablespoons of Coconut or Olive Oil in a skillet. 

Minced garlic or onion can be added to the oil if desired. 

2. Add 1-2 cups whole beans, adding just enough of their 

broth so beans don't get dry, over medium heat.

3. Mash the beans with a bean masher kitchen tool OR use the bottom of a wide mouthed coffee cup or jar to mash the beans. I find the latter method easier and faster. 

Adjust thickness by adding more broth or whole beans as needed. Additional salt and seasonings can also be added at this time. Take off heat and serve.

Creamy Peruvian Yellow Beans with Rosemary and Garlic

Rosemary Garlic Peruvian Yellow Beans

Despite the name, Peruvian Yellow Beans come from Mexico. However,they are commonly cultivated in Peru. These beans are prized for their creamy and soft texture. They have a rich and somewhat buttery taste and are delicious served refried style. They are very popular in Mexico and the bean of choice for many mexican families there. When I lived in Mexico, one wonderful winter many years ago, I only prepared Peruvian Yellow Beans. It was the bean most readily available and proved to be a delightful departure from the pinto beans I knew. Back home in the U.S. I purchase mine from my favorite mercado, located on Federal Blvd. in Denver, Colorado. A mercado is a latin and/or mexican grocery store. It is worth a trip to the spanish speaking side of your city as many lesser known and specialty ingredients are found in these markets. I go to the mercado regularly and enjoy practicing my spanish while getting the freshest and cheapest citrus fruits, chiles, spices, tortillas, and mexican cheese that Denver has to offer.

Purchase peruvian yellow beans at mexican grocery stores, called 'mercados'

Prepare Beans 'from scratch' style. Check out 
my know how blog: Cooking Beans from Scratch 
for instructions


During final cooking stage of bean cooking: 
add sea salt to taste, fresh sprigs of rosemary 
OR
 dried rosemary (about 1/2t per cup beans),
whole cloves of crushed garlic with peel removed
(about 1 clove per cup beans) 

1. Heat 1-2 Tablespoons of Coconut or Olive Oil in a skillet. 

2. Add 1-2 cups cooked whole yellow peruvian beans, 

adding just enough of their broth so beans

 don't get dry, over medium heat. Be sure to include

some of the rosemary and cooked garlic from 

the specially prepared beans.

3. Mash the beans with a bean masher kitchen tool OR use the bottom of a wide mouthed coffee cup or jar to mash the beans. I find the latter method easier and faster. 

Adjust thickness by adding more broth or whole beans as needed. Additional salt can also be added at this time to taste.Take off heat and serve.

Best Seven Layer Dip Ever

BEST SEVEN LAYER DIP EVER

This dip is really good. Fresh cooked beans pureed to perfect creaminess form the base layer. Then comes chile infused salsa, sour cream, chopped black olives, green onions, shredded cheddar, and chopped tomatos. Like I said before, this dip is really good! 

The secret to making the best 7 layer dip lies within the ingredients. All ingredients called for are of the highest quality. Do not compromise or get lazy on this step! 

The beans MUST be fresh cooked. No canned beans allowed in this recipe. You can prepare the beans yourself or go to your local mexican restaurant and order a pint or two of whole beans to go. 

The salsa is fresh made. You can make your own salsa or purchase some from your local farmer's market or favorite mexican restaurant. It is important to use organic sour cream and cheddar cheese for maximum flavor. Tillamook Cheddar is rgbh hormone free (a gross gmo growth hormone banned all over the world) and is a good cheese to use for this dip. Buy naturally cured black olives from the specialty olive bar at your grocery store or Whole Foods. Slicing olives yourself results in better tasting olives. Use Organic tomatoes as they have a better texture and more flavor. Commercially grown tomatoes have a funky mealy texture and minimal flavor. 

An extra effort is required in order to experience the "Best Seven Layer Dip Ever". All those lucky people who get to eat it with you will be incredibly thankful and full of oohs and ahhs. So go for it!

This recipe makes a 8 x 8 square pan or a 9 inch pie pan. Double the recipe for a 9x13 pan or a 10 x 10 square pan. Glass pyrex is a great choice as it shows off the dips beautiful layers.

Ingredients:

1 Pint fresh cooked beans, see cooking beans from scratch

1 cup fresh made salsa of choice, see salsa recipes

8oz Organic sour cream

1 cup shredded cheddar cheese, preferably organic and/or rBGH free*

1/2 cup naturally cured olives, get at a fresh olive bar or sometimes found canned

2 green onions, chopped

1 organic and/or vine ripened tomato, chopped, romas are a good choice

preparation:

Puree beans in a blender or food processor. Add just enough of their juice so that a thick, yet creamy consistency is achieved. If using a blender, you may need to stop it and stir a few times with a rubber spatula. The goal is to achieve a bean puree consistency that will stay put on a tortilla chip but not break the chip during the dipping process of eating.

Spread pureed beans into pan. Spread sour cream evenly on top of bean layer, using a rubber spatula or the back of a spoon. Add salsa and spread gently, being carefully not to mix it with the sour cream. Sprinkle shredded cheddar cheese liberally and evenly over salsa layer. Slice olives and place evenly on top of cheese layer along with chopped onions and tomatoes. 

Keep refrigerated until serving time. Serve with Corn Chips, preferably Organic.

*I emphasize using dairy that is artificial growth hormone free and/or Organic for many reasons. Organic and sustainably produced dairy products taste better and are produced in a way that is more in harmony with our environment. Recombinant bovine growth hormone (rBGH) is a synthetic (man-made) hormone used by the dairy industry to increase milk production in cows. This artificial milk production increase leads to diseased cows resulting in heavy antibiotic use. These antibiotics and hormones are passed onto us, the consumer, when we eat dairy products produced in this way. Here is link from the American Cancer Society for further information on rBGH: http://www.cancer.org/cancer/cancercauses/othercarcinogens/athome/recombinant-bovine-growth-hormone

Look for dairy products that state that they are Organic or rBGH free. If the label doesn't state this, then it is most likely produced in this unnatural fashion.