Posts filed under ‘dessert’

vegan mofo bonus post: the cake is a truth!

Two yummy cakes I’ve made over the past few months:

apricot buckle cake
Apricot buckle using apricots fresh off my tree in the mid summer month. Basic recipe by (edit) Terry Hope Romero or Isa Chandra Moskowitz.


Coconut cake with lemon curd filling and cream cheese frosting. Best cake I’ve ever made, hands down. This was the second year in a row I made it for my husband’s birthday, and it might just become a yearly tradition! If you want the recipe, just ask! The lemon curd is the real star. So tangy and refreshing! Luckily there is always some leftover to eat by itself.

Look at that. Two posts in one day! That’s some good making up for lost posts, man.

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October 10, 2011 at 5:57 am 8 comments

o dinner of dinners

Saturday was my birthday. If you know me well, you’d know that I don’t usually ask for gifts, and if someone is insistent on giving me something, I’ll usually ask for it to be food related. This year all I wanted was an amazing dinner from Madeleine Bistro, my favorite fancy vegan restaurant in southern California.

When I saw they had a six course prix fixe meal available, I knew that would be the best gift my b-fri could give me, aside from driving the three hours to and from (you are the bestest!), and taking pictures of every course. It was very dark in there, so it’s amazing the pictures came out the way they did! Thanks to an excellent photographer and a big fancy camera.

There were six people there altogether, and to my surprise every single one of them got the six course meal, and every single course was DELICIOUS. Insanity!

Ok, ok, enough rambling on. Here are pictures and descriptions!

Soup course: Butternut squash bisque with spiced apple and fried sage leaves
(Other soup was french onion with croutons and “farmer’s cheese,” but I’d had that before so I didn’t get it this time)
Butternut Squash Bisque
Salad course: Tea-smoked tofu over mixed greens and sea lettuces – pardon the half-eaten-ness
(Other salads included Mixed greens with pomegranate and quinoa, and green papaya with ginger and peanuts)
tea-smoked-tofu
Third course: Kaesespaetzle (German Mac ‘n’ Cheese with bacon bits) – this gets a special mention. I’ve never had vegan mac and cheese that tasted so close to the real thing. And no hint of nutritional yeast!! I will pay a million dollars to get the recipe. Soon as I win the lottery, of course.
Kerspatezel
Other third course: Artichoke and asparagus risotto with black kale
risotto
Fourth course: Gnocchi with creme sauce, black kale, sundried tomatoes, and olives
gnocchi
Fifth course: Red beet tartare with tofu cheese crouton – I’m convinced this is the best thing on earth, so even though I already posted a picture of this, I’m doing it again.
(Other fifth course not pictured was some out of this world grilled king oyster mushroom dish.)
beet-tartare
Other fifth course: Chicken-fried seitan with mashed potatoes and gravy – best seitan ever.
Chicken fried seitan
Dessert course: Holiday pie trio with cinnamon ice cream – There was supposed to be apple pie on this plate, but some lucky customer had picked up a whole apple pie, so there are two pieces of pumpkin and one piece of pecan here.
pie-trio
Other dessert course: Chocolate souffle with raw vanilla ice cream – don’t ask me how he makes the souffle without eggs. It’s a miracle!
souffle
Alas, it will be a long time before I have a meal like this again. My food budget thanks me, as I’m sure my b-fri’s wallet does.

On another note, my lovely friend Elisa was there and got me a ravioli maker, some mini spatulas, and a few personal deep dish pizza pans as gifts, so expect an Italian themed post to match!

November 16, 2009 at 5:18 pm 4 comments

picture fail, recent menus, stuffed mushrooms

Since the last time I posted (VeganMofo ’09 fail) I’ve made a few pretty awesome meals, and gotten only one good picture from it all. I’ll tell you about the menus anyway!

Homemade “Asian” marinated seitan, pan-fried and served over brown rice with fresh broccoli and peanut sauce. Mango coconut milk smoothie. I think I had half a can of lite coconut milk during this meal. Hello fat!

Chestnut-lentil pate served with tart, thinly sliced apple, and ciabatta toasts,
Cauliflower and garlic stuffed mushrooms, adapted from Vegan with a Vengeance; basically replaced the seitan with cauliflower at Isa’s suggestion (picture follows, sorry for the blurriness!),
Roasted asparagus (olive oil, salt, and freshly cracked pepper),
Broccoli potato soup with fresh herbs, also from VCon. I used Fresh cilantro and parsley instead of dill and mint, and
Pumpkin cake (from VCon without the struesel topping) with Tofutti cream cheese frosting.

stuffedmushrooms1

Last night’s dinner was:
Bruschetta (fresh tomatoes, garlic, balsamic vinegar, olive oil, salt, pepper) with grilled french bread,
Grilled tofu,
Roasted asparagus, and
A minestrone type soup.  I went crazy with the pasta at the end though, so it was more like a pasta stew. Ingredients included:

1 large onion
2 large cloves garlic
1 small stalk celery
1 parsnip
2 carrots
1 large roma tomato (no canned tomatoes in the house, otherwise I would have used them!)
2 or so pinches dried oregano, 1 pinch marjoram
Salt and pepper
6 cups veggie broth (made from my favorite no salt bouillon cubes)
Too much farfalle (bowtie, butterfly) pasta

I also received some amazing homemade granola bars for my birthday from my friend Sarah, who is starting Woodside Bakehouse. Everything she touches turns to edible gold! But, you know, like, in a tasty way.

November 13, 2009 at 8:25 pm Leave a comment

the many ways of frozen bananas

Let’s face it: monkeys know their fruit. But unless there are snow monkeys that somehow store tropical bananas in the winter, monkeys don’t got it all, folks!

I’ve spoken before of how I love bananas with peanut butter on toast or in bread pudding, but never about how awesome they are frozen. Baking sweet things with thawed frozen bananas is kind of a lifesaver when you want something sweet and healthful in a pinch (thawing them makes them mega mushy and easy to mash). Or not healthful…for instance:

These chocolate chip banana pancakes from Vegan with a Vengeance are super fast and make an awesome brunch with a glass of cold soymilk. No syrup necessary!
banana chocolate chip pancakes

This banana bread satisfied a craving of mine recently. I hadn’t eaten dessert for almost a month (after a total sugar overload during a visit to New York), and this was just a little stepping stone to getting back on the sugar horse, though I haven’t been eating it too often since. You can find great pictures and an alternate recipe here, though I pretty much stuck to the original.

My tweaks:

1. I didn’t have any applesauce, so I used a bit more banana and a little soymilk.
2. Ok, I used a lot more banana. I like my banana bread almost pudding-y!
3. Used a bit less than the 1/2 cup of sugar since the bananas are so sweet already.
4. Used half whole wheat and half all-purpose flour.

Mm mm good. And don’t forget, frozen bananas can be blended with peanut butter and non-dairy milk to make an amazing protein shake, too.

It saddens me to imagine what life would be like if monkeys were strictly carnivorous, so I guess I’ll save my imagination for something else!

October 2, 2009 at 6:36 am 2 comments

turnover!

On a recent facebook quiz all about me, I asked if people knew what my favorite dessert was. I made the multiple choice easy for anyone who knew me by throwing in lots of un-vegan options, so the logical answer had to be Cherry Turnovers!

Now this may seem strange, but my favorite turnovers are accidentally vegan, and from a local grocery store called Keil’s. The filling isn’t too sweet, nor does it have an all too vibrant color most store bought fruit fillings have. The pastry around it is flaky and delicate and rich (not oily or greasy though), and definitely doesn’t taste healthy.  So, after a lucky find at my local Whole Foods of a three ingredient (oil, flour salt) frozen puff pastry, I decided to make my own.

turnovers

As you can see, I don’t know how to work with puff pastry. It didn’t exactly “puff” up as I was expecting, and I’m sure that’s no fault of the pastry itself…more my inexperience. For the filling I used frozen cherries, as at the time they were far from in season, and stirred them up with sugar and a bit of cornstarch. Normally I would use lemon juice to brighten up the flavors, but it was late and I didn’t have any, so I added almond extract instead. The extract worked well, and I would use it again, but it definitely needed the tartness of the lemon juice.

In the end they tasted good, but nowhere near as delicious as the store bought version.  I guess I’ll keep visiting Keil’s when I get a craving for cherry turnovers and stick to desserts I can make better than a store!

August 10, 2009 at 7:27 pm 3 comments

snickers and doodles

Vegan snickerdoodles have been making the rounds on blogs and forums for some time now, so I decided to keep the chain going. I found this recipe here, and the cookies were absolutely perfect, at least the first time when I made a half batch. When I tried making them again, this time a full batch because they were so amazing, they didn’t turn out quite as good, but I blame my oven. Without further ado, here’s the porn:

Stack o' doodles

Stack o' doodles

Layers o' doodles

January 27, 2009 at 1:41 am 5 comments

wrinkled in time

I wish I had something food related to go with my post title…like pictures of homemade dried plums? Alas, it is only I who wrinkled in time, lacking motivation to blog even with plenty of delicious things to blog about! How about a list instead? After all, lists are fun and useful.

1. Seitan Gyros w/cashew tzatziki sauce – prepared lovingly by my sister for my birthday. I’m pretty sure the tzatziki had crack in it, because I could have eaten a bucket full without stopping.

2. Pumpkin cheesecake – using Fat Free Vegan‘s recipe.  Paula made it for me the first time, and then I made it again to take to Napa for Thanksgiving (without the lemon layer). Both were successful and delicious, though the version I made didn’t have as tasty a crust…mostly because it burned. I was all, “pie crust, YA BURNT,” and the pie crust was all, “…”

4. Banana chocolate chip bread pudding from Veganomicon. Holy Moses was this good. Eat for breakfast or dessert!

Before Baking

Before Baking

Ready to eat!

Ready to eat!

3. Delicious seitan stew with biscuit topping. I’m not sure of all the stew ingredients, but the biscuit recipe is as follows (veganized from an Alton Brown recipe):

Southern Biscuits

2 c flour (white is the best, but whole wheat pastry flour is good too)
4 t baking powder
1/4 t baking soda
3/4 t salt
2 T margarine (I use Earth Balance)
2 T shortening (I use Earth Balance sticks)
1 c soy creamer + 1 t vinegar (to equate buttermilk)

Preheat oven to 450.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub margarine and shortening into dry ingredients until mixture looks like crumbs. (the faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the soymilk + vinegar. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto a floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1 in thick round. Cut out biscuits with a 2 inch cutter, being sure to push straight down through the dough. Place biscuits on a baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)

Bake until biscuits are tall and light gold on top, about 12 minutes, depending on your oven.

For the stew, just put the biscuit dough on top and let it bake that way! Mm mm good.

More to come, but I figure I’m better off spreading things across multiple blog posts.

December 19, 2008 at 10:04 pm 3 comments

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