Raspberry Blackout Cake w. Ganache-Y Frosting
If you happen to be celebrating a birthday in our family this is most likely the cake I would make for you*. Who doesn’t like chocolate and raspberry together? Crazy people I suppose. I’ll admit that I usually don’t like raspberries at all but when mixed with chocolate cake you can’t go wrong. My sister was the lucky recipient of this cake even though a day before her party she requested a Crepe Cake which wasn’t going to happen on such short notice with 2 kids in the house. The recipe is from Vegan with a Vengeance. You really can’t go wrong with any of Isa’s recipes.
When I was done smoothing out the frosting I had a bit left over and added some star details with a piping bag and tip. The detail and some fresh raspberries, which I picked off (!), made for a beautiful birthday cake!
*On occasion I’ve been known to make a coconut cake for birthdays also.
40 Clove Chickpeas and Broccoli
Another Appetite For Reduction dish. 40 Clove…is by far my favorite thing I’ve made from this cookbook. Its in heavy rotation on our list of regular meals which means we are eating it once every week or so. That also means that Reno eats it and loves it. I’ve served it to family and friends and everyone raves about it. The best part about it is how quickly it comes together. You basically throw everything in a pan and stick it in the oven for a bit then add another ingredient and stick it back in the oven for a bit more. I always double the recipe because I love it as leftovers the next day. I serve it over rice so when I pack it together in a container the rice absorbs the broth and flavor all night long making for an extra flavorful lunch the next day.
I’ve made a few minor changes to the recipe. I add a bit of tamari to the broth and I use thyme instead of oregano. One some occasions I’ll also juice the lemon I’ve zested and will add that to the broth as well.
I highly recommend you make this recipe ASAP!
2nd Avenue Vegetable Korma
I’m really excited about VeganMoFo this year! I have lots of things I want to share that I just didn’t have time to over the last few months due to having a brand new baby. Now that he’s 4 months old and napping regularly and Reno is back in preschool I think I might actually I have time to blog again! Of course though as I’m typing this out Miles has decided that he needs attention. Typical!
Anyway…I’m still in love with Isa’s cookbook Appetite For Reduction. I’m still making the Everyday Chickpea Salad all the time. I bring it to potlucks and I made it for Reno’s birthday party. Another favorite recipe of mine is the 2nd Avenue Vegetable Korma. I love Indian food. If I could I would get Indian take out a few times a week. That’s expensive though so I don’t. It’s also full of oil and fattening. So I’m thrilled that there is a Korma recipe in this book. I’m also thrilled that it is delicious. Its full of delicious veggies, curry and coconut milk. What more can you ask for? I’ll tell ya…its even more delicious the next day after all the flavors get to sit and meld together overnight in the fridge!
Everyday Chickpea-Quinoa Salad
I think I have a new favorite cookbook and it’s called Appetite For Reduction. I love all things Isa and I think this might be my all time favorite Isa cookbook. I simply want to make every recipe in this book. Everything sounds so good and looks so easy to make. I’ve only had a chance to make 3 or 4 recipes so far from the book and they have all been delicious. The first recipe I made was the Everyday Chickpea-Quinoa Salad. I pre-cooked some red quinoa the night before so I had it all ready too make this salad for lunch the next day. By having the quinoa ready this recipe came together in a flash. You slice some red onions, chop some romaine and drain and rinse a can of chickpeas and mix it all together with the quinoa. Then you make the recipe for the Balsamic Vinaigrette, which I am a huge fan of, and then mix it all together and serve. We devoured this salad and then again the next day because it keeps so well in the fridge for a few days.
For me the best part of this salad was the recipe for the Balsamic Vinaigrette. I love that Isa uses cashews in the recipe. It gives the dressing such a nice creaminess. I want to put it on everything.
Seitan and Avocado Wrap w. Baked Rosemary Fries
Its no secret that I love seitan. To be honest though I haven’t made any in months and months. I’ve been really craving it so I whipped up a batch the other day and made some pretty amazing dinners with it. The first thing I made was Isa’s Seitan and Broccoli with Pantry BBQ Sauce. I have a pretty well stocked pantry but most of the time when a recipe calls for pantry ingredients I’m usually missing one or two of them so I was pretty pumped that I had everything I needed for this. I made my seitan recipe earlier in the day so when it came time to make dinner I just had to saute the broccoli and onions and mix the BBQ sauce together (plus cook some rice). It came together really fast and is a perfect weeknight recipe for when you are strapped for time and want to eat something nice. The whole meal was really delicious and I’m looking forward to making it again in the very near future. Photo wise I didn’t take any because it wasn’t a pretty looking plate of food but Isa has a gorgeous photo of the recipe up on her site so take a look at it and then make it ASAP!
The wrap before being rolled
The next night I made the most delicious seitan wrap. At my last job before having my daughter Reno over 3 years ago I would make myself seitan wraps a few times a week when my shift was over. They made me so happy and I was missing them so I just had to make them for dinner. First I cut up some potatoes into fries and tossed them in a bowl with olive oil and dried rosemary and then baked them in the oven until done. Then I sliced and sauteed the seitan in olive oil with a ton of garlic and I really mean a TON of garlic until it was all nice and crispy. The fries came out of the oven and I put two large tortillas into the oven for a few seconds to heat up so they would be easier to wrap. I mixed together some veganaise, chipotle powder and mustard and spread it generously on the wrap, laid down some green leaf lettuce, 1/2 an avocado on each person’s wrap and then dumped the seitan on top. Rolled it up burrito style, sliced in 1/2 and then ate the hell out it. I enjoyed it so much that I made another for myself the next day for lunch. Then sadly I was out of seitan so I’ll have to make another batch (or 2) today. Which is a good thing because I’m trying to fine tune my seitan recipe to share with you all!