February 27th, 2006

Toast is Yum

king cake results!

Thanks to the bomb-diggity recipe on kittee's site and the snazzy p33ps around here who pointed me in its direction the other day, a king cake was enjoyed by about half a dozen nonvegans and one vegan last night. Nobody found the bean, which may have been a good thing, as tipsy folks plus hidden hard dry objects might equal Heimlichful disaster.

Due to having only a long, rectangular cookie sheet, and due to not pinching the seams quite as tightly as I should have, it turned out a bit yonic:

We actually didn't lose that much filling, and the cake disappeared, piece by piece, as the night progressed. Everyone was amazed at the l337 cake-crafting skills, and at the pretty damn good flavor of vegan cream cheese. I think the icing was what suprised me the most. It didn't taste like cornstarch like most powdered sugar glazes do.

My small changes/options:

-swapping Frangelico for Disaronno and lemon in the frosting
-adding the remainder of a tub of sour supreme to the cream cheeze filling
-using cinnamon-sugar and cream cheese filling together instead of cherry
-halving the recipe

You've still got until Tuesday, technically, to make one! So go do it! It makes small dogs jump for joy!

Chili-making advice, please!

I want to prepare chili for my moderately-picky, meat-eating boyfriend this weekend. He's a big fan of chili, but never had any vegetarian ones.

I'm thinking of using some sort of veggie crumbles so it's kinda "meaty".. In the memories, someone suggested using sweet potatoes, which I think sounds awesome, too. Furthermore, I might use corn or creamed corn, and I don't want to use too many beans because he's used to "meaty," not "beany" (or "vegetable-y") chili. Maybe I could add lentils or seitan to mix up the texture?

Are there any other main ingredients/vegetables I should use to make spectacular chili for an omnivore? (Apart from the basic herbs & spices, onions, tomatoes, etc.) What are your other awesome chili-making secrets?

Thanks in advance for your advice!

Super Yummy Veggie Burgers

Adapted from Allrecipes.com

1 (15.5 oz) can garbanzo beans, drained and mashed
8 fresh basil leaves (or enough dried taste)
1/2 cup quick oats
1 cup cooked brown rice
1 (14 oz) package of firm tofu crumbled up and drained
5 tbs korean bbq sauce or Worcheshire sauce (sp?)
1/2 tsp salt
1/2 teaspoon ground black pepper
3/4 tsp garlic powder
3/4 tsp dried sage
some onion powder
some whole flax seed (or maybe ground would work too)
enough breadcrumbs to hold everything together well
some (vegan) parmesan grated cheese

Mix everything together! Form patties out of the mixture and fry them in hot oil for about 5 minutes per side.