Coffee Cake and Skillet-Baked Panko Cutlets

East Coast Coffee Cake from Vegan Brunch 

I add shredded coconut to the topping, use white whole wheat flour, and frozen blueberries in the filling. I've made this a couple times in the last week or so. Most of the time I double the recipe since we usually are sharing with kids who are sleeping over or neighbor kids who come by during the day. It is something I can throw together at night when it is cooler in the kitchen and have for breakfast in the morning.

Skillet -Baked Panko Cutlets from Vegan Diner

We've really enjoyed everything I've made from Vegan Diner. The base for this dish is Italian Sausage Cutlets. Julie Hasson says to form the seitan into cutlets before steaming, but I found it much easier to just steam as a loaf and cut into cutlet size pieces after steaming. I ended up with more cutlets that way. All of her seitan recipes are so good you end up eating the seitan right out of the steamer if you don't stop yourself. I used Daiya's Pepperjack Style Shreds which are now available at Common Ground Co-op. Rob has never been a big fan of any vegan cheeses, but he ate a handful of the Pepperjack right out of the package. It melted wonderfully when broiled for about four minutes. I served it with a mixed greens salad and Common Ground's homemade bottled dressing and sunflower seeds. The dressing was good, but we'll stick to making our own, just so easy and cheaper. We had leftovers when Loretta's kids were staying for a sleepover and I served it over star pasta because we had a lot of sauce. The kids ate it up.