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This might be the most delicious soup I’ve ever made. I don’t even usually like creamy soups, but this one has ocean in every bite, and the tofu bits get all soaked with the richness and get buttery, and the veggies are… in giant chunks! Which is fun! I have to thank the Sexy Vegan in huge part for a lot of the tasty tricks involved (nori seaweed! cashew cream!), but here’s my specific take on the method. So so so so good.
Pomme’s birthday, precious Pomme deserves a precious cake! A cake that faeries might design if they were into that sort of thing. Something deviously healthy and yet richer than sin, delicate like tea-time but exotic, too. Something refreshing that can still be cut into a nice solid “wodge” of nutty pink cream… something like a pistachio rosewater cheesecake!
I think I’ve outdone myself this time.
I’m saving this recipe for the zine, but I *can* tell you that there’s cardamom in the cream, cocoa and orange in the crust, and it’s really really impossibly easy to make (and makes a cake like no other!). Amazing straight from the freezer, like ice cream except completely unlike ice cream…
There was birthday dinner, too, which was almost equally as special as the cake, at least if you like guacamole as much as we do (which is with undue passion). A spicy papaya salsa on red leaf lettuce with a nice tender-browned brick of cumin-lime tofu, with guac on the side… heaven! (and credit where credit is due, totally inspired by susanv’s recent post).
Oh my gosh, it’s been a few days, hasn’t it? I have been cooking! Notably I made a turtle cake for my friend’s 24th. A turtle turtle cake, if you will. He’s so cute… swimming in generous puddles of buttery caramel sauce. It was almost a shame to cut into him to get at the deep chocolate innards. Almost.
I started with the Vcon deep chocolate bundt cake, mostly in the interest of conquering the book – in all honesty I don’t think the coffee really meshed with the rest of the cake components, but I also oopsed and used my regular crappy brand instead of brewing up my stash of GOOD coffee that I keep around just for cakes. I am d’oh.
Luckily toasted pecans and caramel sauce (ohhhhh that sauce!) go an incredibly long way towards nummifying everything they come into contact with. Generous layer and then onto…
My FAVOURITE icing in the whole world. I got it off vegweb, but I’ve seen identical versions over the internet, and holy all that is holy, it is good. Think rich, choco-fudgey, creamy, not too sweet. Also low in fat, and not like eating a bowl of shortening (*ahem* buttercream I’m looking at you). Add an extra shake of salt and it’s pure heaven.
The finished product? Gooey, addictive, got pretty much destroyed by three people, if that says anything. Also, it had wings and is thus a Koopa Cake for extra nerd points. :)
The other day I found these chayote squashes for 25 cents, can you believe it? And at a mega-supermarket no less (I was making excuses to walk really far ’cause the sun was sooooo beautiful that day, and hey, they have a good selection of extracts in the baking aisle).
Anyway, I had no idea what they were, but I did a brief search-up and they’re totally a mexican thing, so I made probably the least-brainer I could have, just tossing them with coarse salt, lime juice, chili powder, cumin and red chile flakes. Lovely refreshing, actually. They taste a little bit like a bland cucumber-melon and I don’t think I’d go nuts trying to find them again, but hey, one less mystery on the list.
And more Vcon recipes cause I’m predictable like that. They are both to die for, because the Vcon is predictable like that. This is the pineapple cashew quinoa stirfry, mega yum. If pineapple-y grain-based stir fries had a bare knuckle fight in that square foot of free space in my kitchen I’d probably leave my bets with the pineapple couscous curry I made a while back, but that’s not to say they both wouldn’t both fight valiantly with their ways of deliciousness and copious use of sweet sweet juice. I’d also even say this tastes better out of the microwave the next day, but I might just be weird like that.
I’m not one for adult food, really. I made the Vcon tomato couscous with capers and rustic white beans and at first didn’t really… know what to do with it? But then something happened, something wise in me turned off my computer, headed to the fire escape with a glass of leftover white wine and a trashy novel and all of a sudden I was “some single woman shooing her cat away from the subtle flavas of leek”, instead of “some kid blogging, rocking, reading AND playing video games while shovelling back stirfry”. I dunno, it’s a subtle difference. And I was sad to see the last of it go.
Well, now I know what a coulis is (a veg/fruit pureed sauce), and eating a soup with multiple layers and swirling options is always a good thing in my book. It’s from VeganYumYum so there’s no going wrong, really, and this a definite make-again recipe. 40 minutes from grocery bag to dinner table, I think? And shmancy/not-too-shmancy enough to make for a drop-in guest (all you need is roasted red pepper and broccoli). I feel nourished like a queen. :D
I also found out you can roast chestnuts in the microwave! I was all transfixed by the shells steaming open and the steamy/nutty/sweet meats that came out of the nuker-box. Even the burnt one tasted good!
In an ideal world I would have had the gumption to make it to my painting theory class. But it’s a record blizzard and I’m well, a flake. Plus it’s my last class before vacation, so nertz to walking in the snow for an hour!!!
I went shopping for dried papaya instead. :DDDD
The happy-surprise portion of the morning was discovering that the old-school apple drying worked! I can’t believe it only took 1 night! They’re a little on the thin and fragile side though, so I’m trying again with thicker slices this time, and I’m leaving the peels on because A: they taste good and B: skins are punk, haha.
Due to apple-having and papaya-buying I finally got to try Cassie’s amaranth bars, which I should probably call Spelt Bars because I couldn’t find amaranth flour at all, but whatever now I have a bag of spelt flour to play with! I haven’t tried one yet cause they’re all wrapped with plastic and ready for throwing in my bag on the way out the door, but they smell great, and I lovelovelove that there’s no added sugar or oil in them. It’s basically like my usual bag of trail mix except they’re chewy and oaty and if you put foil on them they would sell for $1.49 each.
(my version is made with dates, almonds, pumpkin seeds, cranberries, apples and papaya, yum!)
Also, last night I tried the awesome tofu patties from Tofu For Two, and I had to stop myself from eating all the mash from out of the bowl, seriously! There were some structural problems, but I drained the ‘fu without being told to and I halved the recipe, so it’s definitely my fault and sprinkling some extra water and soy sauce in there fixed it pretty well. And once they were cooked the texture was good and chewy with sun-dried tomato tahini goodness all over, which nicely masked my lack of sauce-making ability for another night. hee.
PS: my oven got fixed !! ^____________^