I am so excited to share this cake with you today!
It was my husband birthday, this past weekend, and we decided to have friends over instead of doing a restaurant meal. Its so hard to talk to everyone when sitting at a long table. This was much better. Everyone was able to chat and move around the house. The kids were there and other friends were able to bring their little one. It was all good.
I made all the food, which was a lot of work, but worth it.
We started with Somer’s Kick Ace Extra Sharp Raw Vegan Holiday Cheddar Cheese Ball. For a party full of omnivores this Cheese Ball disappeared! Also out for appetizers was a hummus plate with olives and pretzels and a bowl of mixed nuts. Simple.
For dinner I made a Tomato and Roasted Eggplant Stew with Chickpeas from Veganomicon and Balsamic Roasted Tofu with Kale and Sun Dried Tomatoes by Melomeals.
I didn’t have time to take pictures of any of the food because I was too busy taking pictures of the cake I made. I’m so very proud of it.
I made all 4- 9″ chocolate cake layers the day before the party. The morning of the party I whipped up a ton of peanut butter buttercream. I though for sure I was going to have a lot of buttercream left over for another dessert but no. Not a drop was left and I’m not someone who loads on a ton of frosting. A few hours before the party I made a quick and thick chocolate ganache and poured it over the chilled cake. Chilling the cake helped the ganache harden while dripping so it didn’t pool on the bottom of the cake. I really wanted most of the ganache still on the top of the cake with some drips down the side. I’m really pleased with how the drips turned out!
The cake was almost 7 inches high and I swear it weighed more then my 3 year old son. I had to take a shelf out of our fridge to store it in there.
It was all worth it though. It was delicious and everyone was happy to eat it. In fact we are still eating it! With 15 people over we still had half a cake left. A really thin slice of this cake is more then enough. It could easily feed 25 people, I think.
I received a review copy of Everyday Vegan Eats by Zsu Dever and am finally cooking from it this week. For dinner tonight I made the Meatless Pies in Buttermilk Herb Biscuits. They were fantastic! Stuffed with seitan and broccoli in a nice white gravy. I served them with some garlicky sauteed kale and some rice and beans we had leftover from last night. I’ll talk more about them in my review of the book next week.
Not pictured: a piece of chocolate and a Starbucks coffee from earlier in the day after my almond milk issues with breakfast.
One thing I always regret at the end of summer is the lack of salads I’ve eaten. I love salads. I just don’t eat them. I buy the greens and my husband eats the greens sans anything else besides oil and balsamic vinegar. I want/need my salads to be more then just oil and vinegar. I need veggies, nuts, proteins, etc. I want it to be a full meal. So I made myself one today.
This is a 3 Greens Caesar Salad. I have mixed baby greens, raw kale and romaine lettuce in there. For the veggies I shredded 1/2 a carrot, snapped some string beans in half, sliced some scallions and quartered a small tomato. Other additions included capers and kalamata olives. I mixed it all together with a quickly thrown together Caesar type of dressing. Eating a salad with a mayo based dressing isn’t the healthiest option but I had a terrible day and evening yesterday with a bad allergy attack and a migraine. I needed the creamy comfort!
If I had more forethought into making this salad I would have loved to have added homemade tempeh croutons to it as well as some slightly toasted sunflower seeds. I’m looking forward to making this salad again with other options. I’m eating it as I’m typing this post out and it’s fabulous!
See you later with my final post of the day!
Last Wednesday I posted 3 times throughout the day for What I Ate (That) Wednesday. It was fun and a bit challenging. I’ll admit to eating better that day then I do most days. :) I’ll be doing the same today with 2-3 posts.
I of course tried to start my day off with my Cold Brew Coffee. Unfortunately I bought a new container of Almond Milk yesterday and found it open this morning. No one remembers opening it! I felt like I might have so I used it anyway in my Iced Coffee but the first small sip tasted so weird I had to dump the whole thing. So I’ll be off to Starbucks in a bit. I have a free drink waiting there for me on my gold card.
We had a midweek treat for breakfast today. I picked us up some bagels at Fairway yesterday. My 3 family members ate theirs with EB and Nooch. I had mine with EB, Nooch, Upton’s Naturals Seitan Bacon and Sliced Tomato. It was delicious and I’m ready for the rest of the day now.
Now I’m off to get that coffee!
See you later this afternoon!
This post is kind of out of season depending on what type of coffee drinker you are. Like I’ve mentioned in the past week or so I drink my coffee iced almost exclusively. I never buy a Hot Coffee at a coffee shop. The only time I drink it hot is the occasional time at home that I don’t have cold coffee waiting for me in the fridge.
My favorite way to make coffee is the Cold Brew Method. You need to think ahead with this method because it needs to brew for at least 12 hours. I like to start it in the early evening so by the time I wake up in the morning it’s ready to go after it’s been strained.
I make cold brew a few different ways using either a large French Press, Mason Jar or a large pitcher. My favorite way is the Mason Jar. It makes a smaller amount but I find it’s easier to deal with and I like to give the coffee a shake once in awhile while it’s brewing. The mason jar also takes up less room in my fridge which tends to be stocked with food at all times!
Its really easy. I pour water into the jar, freshly grind up my favorite coffee bean, add it to the jar, screw on the lid and shake like crazy. Then it sits on the counter for 12 hours and I shake it up once in awhile before I go to bed.
When I wake up in the morning I strain it through a fine mesh strainer either lined with cheesecloth, a coffee filter or if I’m out of both of those some paper towels. Try to leave the coffee grinds in the jar until the end or they will stop up the straining process and it can take a long time if that happens. I really find the paper towel in a fine mesh strainer to be the best and easiest way to go about this. Experiment with the 3 choices. I then rinse out the mason jar and pour the coffee back in for safe keeping.
Once strained it’s ready to go. Either serve immediately over ice with your favorite non dairy milk or store in the fridge for later. This method of brewing makes the coffee last for days if not weeks at a time.
Cold Brew Coffee
I use a 1 Quart Mason Jar when making this recipe. You can use any size container you please just keeping in mind that for every 1 cup of water you grind up 1/4 cup of beans. Feel free to use more or less beans. I happen to like a very strong coffee.
- 3 cups cold filtered water
- 3/4 cups whole coffee beans, coarsely ground
- Fill your mason jar with cold water and ground coffee beans.
- Securely attach the lid and shake.
- Leave on your counter for at least 12 hours.
- Strain into another jar, bowl or large measuring cup with a fine mesh sieve and either cheese cloth, coffee filter or paper towels.
- Rinse out the mason jar the coffee was brewed in and pour the coffee concentrate back in securing with the lid and place in the fridge until ready to be used.
- This is a coffee concentrate so it will be very strong! You can dilute the coffee with water if you prefer a weaker coffee or if you are like me I just dilute it with almond milk.
- The coffee concentrate can last up to 2 weeks in the fridge.
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