chinatown scramble and coffee cake

Brunch

For today's brunch I continued to cook from American Vegan Kitchen for the Post Punk Kitchen Cookbook challenge and made Chinatown Scramble and Hubby's Home Fries. Mikel and Kate chose the scramble and I chose the home fries - you can't go wrong with anything endorsed by Jim.

The scramble calls for mushrooms, peppers, scallions, five-spice, bean sprouts and snap peas. I had a few adjustments to make, and as it was it was kick-butt-good; I'm sure if I had had the snap peas, bean sprouts and shiitaki, it would have been even better. David totally loved this and kept going back to the pan for more.

As predicted, Jim's Home Fries were fantastic. It is as simple as you can get with potatoes, but that is part of what makes them perfect. Even Cat, my picky potato person, loved it.

For a little bit of sweet I made Around-the-Clock Coffee Cake. I love coffee cake and this one lived up to my expectations. I added a half package of chocolate chips I had lying around.

A big typo here, though!

The pan the cookbook calls for is a 9 inch square pan. This is way too small and the batter needed to be baked in 2 such pans or equivalent. I wound up with half the cake on the bottom of my oven, so make sure to use a big enough pan. In any case, the outcome was worth a little mess - although the kids were disappointed to have lost half their sweet.

My pan was not deep enough, which is where my error, not AMK's error, was. I did wind up with half of the cake on the bottom of my oven, but that was because of my own fault, not American Vegan Kitchen's. My deepest regret to calling fire in the middle of a packed theatre and sounding a false alarm. Lesson learned the most difficult way: with cake on my face, as well as the oven.
My apologies, Tami!

Cost Breakdown

tofu: $2

spices, herbs: $1

onion, garlic, pepper: $2

mushroom, lime: $1

peas, ginger: $1

potato: $3

Total to make 5 serving of both:

$10.00