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Right, and finally, this is definitely the result of my new love affair with my wonderful freezer. Never could have concocted something so specific without being able to freeze tiny bits of things throughout my cooking. The whole door is filled with single cookies, 1/4 cups of icing, cake shavings, and other fun detritous I collect, mwahaha. For this little cake that I made for a dinner on friday, I started with a disc of leftover Brooklyn Brownie cupcake (the recipe really does make a LOT of extra batter). Then I made a base cheesecake cream in the blender, divided that into two and stuffed one with melted chocolate and the other with peanut butter. I layered and baked that at 350 for 45 minutes, then I made a quick chocolate agar-gel for the top and was really really pleased with myself for rocking agar finally. And then! Crushed-up peanut butter cookies for the sides. You know the awesome kind that are essentially just peanut butter and sugar? Yeah, those kind. And I almost forgot – star dollops of leftover chocolate cupcake frosting! PIMPED. OUT.
a full stalk of broccoli
3″ of zucchini
1/2 cup of corn
1 kale leaf —- THE CULPRIT!!
knob of ginger
3 cloves garlic
apple c vinegar
juice of 2 grapes
regular soy sauce
1/2 a green apple
cumin, coriander, cayenne, paprika, salt, pepper
whole corn niblets
Good and good for you… but I read only afterwards that adding leafy greens to raw soups make them characteristically bitter, and this definitely needed those two grapes to balance things out. I felt really energized afterwards, but next time I think I’ll keep my kale on the side. I do love making food like this, though – I feel like a scientist, cutting off bits and bobs of things to create a harmonious liquid whole.
Maple-Mustard-Chili Tofu – this recipe keeps wanting to be made and then I remember I don’t have maple syrup and then I am sad, because the maple flavour is vital and really delicious. The salad underneath it was weird (artichokes and grapes, huh past self? WEIRD!!) but that tofu was addictive.
The latest dish! Sarah’s Baked Tofu on some rice & millet, steamed vegetables, and a lemon-y sesame-thai dressing from the Millenium Cookbook that livened up broccoli like crazy. (It’s the dressing from the Chilled Soba Salad if anyone’s wondering). Straightforward looking, but take a bite from this and it’s got zingy depth. Serve it to omnis. Mention whole grains and steamed veg and lean protein and then let them try it and giggle when they go all “ohhhh. Wait, this is good!” At least, that’s my secret plan. Swell will be my secret recipe weapon, I’ve got the Mole Roasted Cauliflower on the mind to make next.
Just a quick update, a couple photos that have been on the computer for a few days…
And I’m really not exaggerating when I say this is my favourite tofu marinade yet – it’s a Swell Vegan tester recipe for maple-mustard-chili tofu, and it’s awesome. The salad paled in comparison, and the second half of the batch got eaten straight up, with glee, much like a plate of chicken nuggets of yore or something. Total make-again recipe!
And more pizza! I’m pizza-obsessed! J says I’m also crust-bubble obsessed, but he’s quite allowed to say that because… I am. This is only my favourite crust-bubble, and there were many, each with a photo… I am a nerd. :D
And J is still staying with us, and my new roommate is a kitchen-goddess in her own right and works at the best vegan restaurant in the city, so we’ve been collaborating on dinners! Her own component of a brown rice macro bowl was so delicious there wasn’t a speck of leftovers to take a photo of the next day (imagine perfectly cooked rice, confetti-bright vegetables and toasted sesames everywhere), but there was a little bit of my curry around for lunch the next day, so here it is. Aloo paratha, gajar salad, lentil sprouts and a really nice katirikka rasavangi (south indian eggplant curry). I think I might explore this south indian thing a bit more, I’m adoring the heat and the coconut.
And woo! Blackberry-lemon verbena sorbet success! I don’t have an ice cream maker, so I had to nurse this stuff over the course of a few days, stirring it constantly and waiting for my wonky freezer to make it scoopable (I also had to add a bunch of water to help with the freezing, but I was really happy to do that, it was a little sweet in the beginning). Anyway, I’m totally hooked on this sorbet thing! It’s so refreshing, and the herbal bit was transcendant. I’m thinking of trying vegan addict’s Black Hole Sorbet next – it looks sooo decadent. yum!
Best breakfast ever? Why yes!
Mmmm…. I’m actually still licking my fingers from these right now (my computer is getting filthier with each passing day, but it’s all from baking so I really don’t mind). I used the Vcon maple brown sugar pinwheels recipe as a base, but realized I didn’t have maple OR ground cardamom on hand so I turned them into your basic cinnamon-pecan-raisin sticky buns. With the orange left in though, of course. I think I’m adoring everything orange these days. Personally I think I overbaked them a little and it could have used more fat to cut the sweet, but everyone else was going crazy and offering to kiss the ground I walk on (for what? kneading a bit of dough? oh silly), which is a testament to the power of cinnamon buns. Maybe we should just bake cinnamon buns to solve all conflicts. Or some other pat answer to life’s confuzzlements. At the very least we could make kitchens smell nicer all over the world. Righto.
And hoboy… out of the two iced baked things I’ve made recently these are soooooo my favourite. As in, I would actually make them again (and again and again). It’s the Swell Vegan sweet potato tester scones! The scones alone are perfect – just sweet enough to savour slowly with tea, but the optional caramel glaze is pretty much THE caramel goop recipe I’ve been looking for! Sent these to another level. A level of mouthgasm. (and almost virtuous! Because scones are healthier than cookies! Because I say so!)
Yum! Amazing! Could I gush more? I should! I was fortunate enough to be a tester for the very talented A-K of the Swell Vegan blog, and I’ve just fallen in love with her Sweet Potato & Black Bean Burgers with Millet and Leeks! They’re so delicious, with a sweet note of almond butter, some spicy mexi-kick, a nice meaty bite and very easy to make. I usually douse my burgers in nayo and ketchup, but not this time! Condiments like that t’would be sacrilege in this case, as they’re plenty flavourful enough on their own (though her suggestion of guacamole would be verrrrry nice, I’m thinking). They firm up nice, too!
And yesterday I wanted lentil soup but also not to work very hard, so I made the vcon Ancho Lentil Soup. Which was good, but I kinda wish it were spicier, or the ancho flavour more pronounced (and I used a huge one). Or even had vegetables in it of any kind? The pineapples were a fun touch, though.
Aaaaand, I promised myself a bar of Terra Nostra Rice Milk Chocolate on Zombie Jesus Day but got sidetracked by florentine’d tofu and other foods that AREN’T CHOCOLATE (insane, I know). So I fixed that and bought a bar, and woah! This is some special milky-mouth-melt action! I think dark is still my absolute favourite, but it’s an utter treat to reach into the chocolate drawer (yes, I have one of those – usually 2 or 3 bars open at any given time… for emergencies!) and pull out milk chocolate. *grin*