December 9th, 2005

stella's kitty resistance

Maple Rum Torte

maple rum torte

I'm happy to say that my maple rum concoction was delicous. It was rich, but, so so good. The vegans and non-vegans alike seemed very happy with it. I'd definately make it again for a special occation...right now I'm thinking it should be Christmas dessert because that would mean I can make it (and eat it!) again in a few weeks.

As per several requests yesterday, I wrote up the recipe in a more standard format. Since I might put this in my cookzine, I looked up stuff about tortes (that's what the recipe that gave me the inspiration for this called it) and I think that this not really a torte. Tortes seem to involve fruit and nuts I guess it's just a cake; little less sexy, but I'll err on the side of accuracy. Now I want to make a real torte though.

One thing that I would change when making this again, as I've noted in the recipe, is that I would add another tablespoon of rum. When I made the mixture it seemed like it might be too strong, but when it all came together the rum flavor got a little lost. I think the little extra rum would have really been good. Of course, you can drink rum while eating it, which would take care of things.

This might look like an unbearably long process, but it's really not too bad. Enjoy!

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I'm thinking about making hot artichoke and spinach dip.. All the recipes I've
come across use canned artichoke hearts. I have 2 fresh artichokes in my fridge
and would love to use those up. Is that possible? If so, how the heck do I get
the hearts out??? I'm talking detailed instructions here, people. If that's not
really possible, where can I find artichoke hearts that aren't marinated? That
seems to be all I come across and it gives the dip a strange taste.

yummy rice salad

I make this a lot for potlucks! :) It's really easy to make.

I believe the original recipe (from an newspaper article many years ago) had onions and tomatoes in it, but as I detest onions and only like tomatoes sometimes I switched that up to no onions and green bell pepper instead of tomato. The recipe also originally called for cheese but I leave that part out now that I am a vegan. I suppose you could add 1/2 cup cubed vegan cheddar or vegan jack cheese if you want. I personally find vegan cheddar to be nasty, but to each their own! :)

I don't really pay attention to the measurement for cups of rice or for beans either. Sometimes I double the recipe if I am going somewhere where there will be a lot of people. It's wicked easy to make this salad and it's really good too.

Black Bean and Rice Salad

2 cups cooked rice, cooled to room temperature
1 cup cooked or canned black beans
1 green pepper
1 tablespoon fresh cilantro
1/4 cup prepared Italian dressing
1 tablespoon lime juice

Combine rice, beans, green pepper, cheese and cilantro in a large bowl. Pour dressing and lime juice over the rice mixture; toss lightly. (Can serve this on lettuce leaves) Makes 4 servings.