Tag Archives: strawberries

Another Cake, What is Wrong With You!??!!!?

Clearly there is some demon compelling me to turn on the oven in 90 degree weather.  Demon, thy name is birthday month.  Everyone is born in August.  There is some surplus in baby-making that goes on around the holiday season and results in subsequent massive cake consumption in the month of August.

So, what up Chocolate Mocha Cake with Strawberries and Chocolate Buttercream Icing?

Cake Recipe can be found in Vegan Cupcakes Take Over the World.  Isn’t it about time you own that?  I multiplied the recipe by 1.5 and filled two 8 inch cake pans with the batter.  I also added some instant espresso powder just for kicks.  I’ve heard that espresso gives chocolate a deeper flavor.  Mmm.

Icing

1/2 C vegetable shortening

1/2 C margerine

4 C powdered sugar

1/4 C unsweetened cocoa powder

2 T maple syrup

Directions

  • Mix the shortening and margerine together until combined and creamy.
  • Add in the powdered sugar and whisk until thoroughly incorporated.
  • Add the cocoa powder and mix until color is even throughout.
  • Stir in the maple syrup until thoroughly combined.
  • Chill in the fridge until ready to use.

I added the maple syrup because I felt like the icing needed something to make it richer.  Since the cake wasn’t too sweet, the icing flavor wasn’t cloying.  I thinly sliced up strawberries and added them in with a layer of the buttercream between the two cake layers.  As the cake set up in the fridge, the strawberry juices soaked into the cake and added even more moistness.  Awesome.

We had the cake at a restaurant in Silverlake to celebrate my friend Greg’s birthday.  Our waitress was so nice that we gave her a big piece.  So … the cake was eaten Monday night.  It’s now Friday night and I’m still getting compliments on how good it was.

Those people aren’t singing “Happy Birthday.”  They are singing “Thank You Sweet Baby Jesus In Diapers For Inventing This Cake” to the tune of the Hallelujah Chorus.  And the birthday boy with his eyes closed?  He’s not laughing – he’s having an out-of-body cakesensory experience the likes of which human minds cannot conceive.

Cakejoy.

Sorry about the blurry nighttime pictures.

Advertisements

You Can Get Anything You Want at CoulditbeSeitan’s Restaurant

Wow! Arlo Guthrie wrote a song about me! Amazing that he would have the foresight in ’65 to know how rad my vegan cooking would be in 2008. A true visionary, that guy.

Oh, you didn’t know? Hmm.

So I recently found myself engrossed in Alice Waters and Chez Panisse, a bio of Alice and the restaurant by Thomas McNamee. I haven’t ventured to the restaurant myself, but I love how adamant she is about having fresh, local ingredients. I’d take a just-picked Californian apple over the Chilean imports Trader Joes is messing around with any day. I hit up the Hollywood Farmers Market every Sunday, but last week I wanted to have people over to celebrate local California produce and share in some unadorned, unfancy, unpretentious, un-not-delicious vegan recipes.

The most unpretentious part of the meal – thanks to Dawn and Jesse.

The meal started out with a salad of lettuce, beets, and oranges. I sprinkled cumin over the beets because there’s something I really like about that combination. I tried a dish a few months ago in Ojai that was basically a big pile of cumin-y beets and I’ve just been mainlining the stuff ever since. The salad was served with and olive oil and vinegar dressing.

For the main dish, I made the Chickpea Cutlets from VCON, which I will now and forever refer to as “Ole Faithful.”

Every time I make these they are gobbled up. I served them with a Garlic Faux Aioli. Speaking of that, get pumped for a:

Recipe!

Ingredients

1 package Silken tofu – Mori Nu style

3 cloves of garlic

2 T mustard

1 T apple cider vinegar

Directions

  • Blend it all together in a blender and then let it chill out in the fridge. Put it on your food. Cooking is harrrd.

‘Tis the season for some beautiful asparagus, so I roasted it all up with some olive oil, salt, and pepper, and let it bask in its own heavenly glow.

CHECK OUT how pretty these potatoes are. Seriously. I am in love with purple potatoes. I also roasted these with rosemary, salt, and olive oil. I don’t have any post-roast pictures because it was dark outside by the time everyone arrived and my camera’s flash HATES food. Hates it.

And for dessert?

This was the easiest and most rewarding dinner I’ve made in a while. Everyone gobbled it up happily and hung around my living room playing fictionary into the wee hours of the night. My favorite kind of night: great friends, great food, and extra fancy pink wines.