November 22nd, 2007

baby fist

Two amazing cake recipes that I would like to recommend

I was recently invited to a party where I was asked to make dessert. I never get to, so I was super excited. I scoured the recipes and settled on two choices. Lemon-poppyseed cake and evil vegan chocolate cake.

The chocolate cake was AMAZINGLY received and people could not believe it was vegan. My only recommendation is to make sure to read the instructions carefully because it does take quite a bit of time to make and there are some strange ingredients (which my co-op had all of) and to follow the baking directions closely because I went over a few minutes and the cake was a little drier then I would have liked. Whew that was a run-on.

Here are the original posts. My only problem with the lemon poppyseed cake is that I didn't have a lemon, just juice, and I guesstimated about 3-4 tbsp. I think it could have used a little more but it still turned out good.

And the only problem with the chocolate cake is that I could not help myself to 'clean' out the bowls personally. I was so sugar-high...

I tried to add these tags but it didn't let me?
desserts-cakes-chocolate, desserts-cakes, foods that non-vegans would like
polaroids by me

carrot souffle

i have been eating this since i was little. it was an easy to change the recipe to be vegan friendly, so here you go! it doesn't sound appetizing, but it's really so good. it's very rich and tastes like a dessert.

Carrot Souffle

2 cups cooked carrots
1/2 cup soy milk
1 tsp salt
1/2 stick margarine
2/3 cup sugar

Mash carrots and add above ingredients while carrots are hot. Mix together and add:
2 heaping tbls flour
1 tsp baking soda
1 tsp cinnamon
3 eggs (beaten)
I used Ener-G Egg Replacer
I think I may try using yogurt or silken tofu next time, but I think it'd be too thick

Bake at 30 degrees at 325 F
1/3 cup flour
1/3 cup margarine
1/2 cup brown sugar
1 cup nuts

Spread over the top and bake 30 minutes more.

Happy Thanksgiving!

Pumpkin Sage Risotto

This is what I'll be sharing with my friends today for Thanksgiving.

1 onion, chopped
1 tbsp olive oil
2 cups arborio or risotto rice
1 cup white wine
4 cups vegetable broth
1 cup (not can) pumpkin
1 tsp ginger, finely chopped or grated
1 tbsp sage, finely chopped
1 tbsp earth balance

In a large sauce pan, cook the onions on medium-low.
In a separate bowl, mix the pumpkin, ginger, sage and earth balance. Set aside.
Once the onions are soft and translucent, add the rice and stir until all is well incorporated. Cook for about 2 minutes. Add the wine, cook and stir until wine is almost completely absorbed. Add the broth, half a cup at a time, waiting until it is absorbed to add the next.
When you are down to you last half cup of broth, add it to the pumpkin mixture and stir until well mixed. Add the mixture to the rice, cook for about 5 more minutes.
Serve and enjoy.

Important tip:
Make sure the liquid you are adding to the rice (wine and broth alike) is hot. I kept the broth in a sauce pan, next to the rice pot. Once the liquid is half absorbed in the rice, I turn the burner below the broth on medium to warm it up before scooping the next half cup.