Vegan Chubosaurus

what this fat vegan eats

Archive for dessert

birthday cake and pie

I’m interrupting Soup Week for a one-off post about chocolate. I know, it’s tough to read about chocolate, but bear with me, and there will be more soup tonight. Heh.

My one and only offspring turned 16 (!!!) the Saturday before last. I offered to make him a cake or some cupcakes, and he sat down with some of my cookbooks to decide what he wanted. He brought me Veganomicon and said, “This!” while pointing to the recipe for Smlove Pie. Yes! I’d been wanting an excuse to make it!

Yes, this pie lives up to the hype.

He also wanted a chocolate-cinnamon cake of some sort (“Chocolate cake, mom. With lots of chocolate. And chocolate frosting. And some cinnamon would be good.”) I chose Veganmania‘s Best Vegan Chocolate Cake recipe, adding some cinnamon to the dry ingredients. I topped it with a vegan chocolate buttercream, also with a bit of cinnamon sprinkled in. I sifted cinnamon over the top, and added green decorator’s sugar and chocolate sprinkles. It was, I have to admit, ugly.

Also,I really could use a cake stand.

HOWEVER. This cake is aptly named – it truly is the Best Vegan Chocolate Cake – rich, deeply flavored, dense, moist. DELICIOUS. The offspring was thrilled with it, and everyone raved. So: SUCCESS.

Also, make that cake. Make it right now. You won’t be sorry. I bow to you, VeganMania goddess.

tomato soup and grilled cheese – veganmofo 13

3930562108_f07c8dec17It’s definitively autumn, with more than a hint of winter, this week in Seattle. The skies are grey and frequently falling; the temperatures are in the 40s; some of the trees are already bare, the ground beneath them graveyards heavy with brown and yellow leaves. On days like this – and I know I’m not alone here – I really want the sort of warm and comforting meal my mom would set before us on cold, wet nights. What does that mean?

SOUP. Specifically, tomato soup and grilled cheese sandwiches. Though my days of canned tomato soup (just add a can of milk!) and greasy grilled cheddar sandwiches are over, I made a meal that was just as warm and homey as the ones I had when I was a child – and about a thousand times more delicious.

tomato soupI made Lolo‘s Spicy Tomato Chickpea Soup from Vegan Yum Yum. It was scrumptious. True, it bore little resemblance to the canned stuff of my childhood – but that’s a good thing. It was spicy, flavorful, filling, and yummy – in short, perfect.

My sandwich was thinly-sliced Daiya cheddar and a sprinkling of nutritional yeast grilled between two hearty pieces of Ezekiel bread. It melted beautifully, tasted fantastic, and was heavenly dipped in the tomato soup. grilled cheese

Look at that beautiful meltyness!

Sometimes I want a dessert that isn’t a cupcake. CRAZY TALK, I KNOW. I sliced up a local apple and drizzled it with Woodring Northwest‘s Agave Chocolate Sauce, which is divine. apples and chocolate

Erm, I guess that’s slightly more than a drizzle. Heh.

pumpkin cupcakes (and a pumpkin) – veganmofo 10

3930562108_f07c8dec17October makes me want to make truckloads of pumpkiny baked goods. I am far from alone in this, I know. Last week, I made pumpkin chocolate chip cookies from The Damn Tasty Guide to Vegan Baking and inexplicably failed to get a photo before they were all gone. I’d put Halloweeny sprinkles on them and everything! Happily, they were all nommed up at our pumpkin carving on Saturday…which meant we were out of homemade baked goods! Oh, darn, I had to make something new! ;)

So I made Isa’s & Terry’s Pumpkin Chocolate Chip cupcakes from Vegan Cupcakes Take Over the World, and topped them with their cinnamon glaze.

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I even put them in Halloween-themed cupcake liners! I know this is a silly number of photos, but they’re just so pretty. Oh, and delicious. Tiny bat-wrapped morsels of autumnal heaven.

And I finished carving one of my pumpkins! IMG_1137

Yay! I love Halloween!

 

mmmm, hot chocolate – veganmofo 6

3930562108_f07c8dec17My husband asked me, in that way of asking that isn’t so much a question as an anvil-sized hint, “Don’t you want to make some hot chocolate?” Why, yes, darling. Yes, in fact, I do. It’s wet and chilly and this past week didn’t have nearly enough joy.

Dinner was a Boca burger and fries. Um, technically, that meal was dinner AND lunch, as I was not so great at feeding myself today. Oops? Anyway, I didn’t photograph it, because everyone know what a Boca burger and fries looks like. Of course, everyone knows what hot chocolate looks like, too, but that didn’t stop me! cocoa

hello kitty mug

Because a Hello Kitty mug makes everything taste better. yay fall!

 Good Karma whole grain rice milk and Ibarra Mexican chocolate. Oh! And some Sweet & Sara marshmallows (torn into little pieces) on top. Yes, of course I have Dandies, but I didn’t want to open a package just for two marshmallows. I wish I’d had a can of Soyatoo Whip – that’d been even better than marshmallows.

My husband spiked his with cinnamon schnapps. Not me. Not ever, no way, me and cinnamon schnapps are DONE FOREVER I MEAN IT. We had a bad breakup.

I know it’s not much of a post, y’all, but hot chocolate! Mexican hot chocolate! Is love!

“I forgot to plan for dinner” dinner – October 12 – veganmofo 2

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Apparently I have a knack for grossly overestimating my time-budgeting capabilities. Before this quarter started, I really did think that I could manage homework, studying, offspring time, cat time, spouse time, friend time, me time, and still be able to spend a couple of hours making dinner every night. Yes, I did. People can do that! Some people! I am not those people. Perhaps, had I not gotten bronchitis right as school began, at the same time that my husband got the (probably H1N1) flu, things would be different. But. All of those things happened, and the bronchitis took longer to get over than I thought, and last Friday was the stupidest Friday in the history of ever, which wrecked my entire weekend… all of which is to say: I’m behind on schoolwork, I’m behind on housework, I’m behind on blogging, and I haven’t been able to do meal planning or trips to the market since mid-September. And this is the sort of dinner that gets thrown together when I’m trying to catch up on homework and laundry while also baking a cake to use up the last of the carrots and we have very little in the house and I had no plan in place.

I like run-on sentences. A lot.

gyros!

Gyros. You know, sorta. Food for Life’s Ezekiel pita bread (of course), which I wrapped in foil and warmed in the oven and which pretty much fell to pieces as soon as we touched it. I sauteed Viana’s Veggie Gyros strips, which I’d had several months ago and remember being much MUCH better than they were tonight. And HOLY GOATS is that stuff high in sodium! Anyway. Topped with green cabbage, orange tomatoes, and Karam’s Garlic Sauce (I talk about that stuff a lot, I KNOW, but it’s incredible and we use it all the time). IMG_1081

They were tasty enough, I suppose. Feel my enthusiasm!

I miss cooking real foods.

Oh, yes, I made a carrot cake, per the offspring’s request. IMG_1082

I used the recipe from The Joy of Vegan Baking (doubled), and I used Ener-G egg replacer instead of ground flax. Which may explain why the cake was more falling-apartish and less, uh, cakey. And, weirdly, the walnuts in the batter got super crunchy while the cake was baking. I reduced the sugar by one-quarter, and it’s still really sweet. And, um, I had a mishap with the nutmeg, so…yeah, it’s got a little bit of a nutmeg punch in the mouth. Though Colleen recommends using the grating blade on your food processor to make quick work of the carrots, I found the carrot shreds much too large and coarse; next time I’m going to take the time to grate them by hand using the wee side of my box grater – it’s less like coleslaw and more like cake that way. carrot cake

Seriously, look at those carrot pieces – they’re practically chunks! Oh, also, this is a photo of my son’s slice of cake, and he made an attempt to demand some sort of remuneration as the cake’s “agent”. Yeah, he’s 15 and he thinks he’s funny.

I used Terry’s & Isa’s VCTOtW cream cheese frosting recipe. I just like it.

Assignment! Tell me your favorite vegan hangover foods and cures, please!

lasagna dinner – September 24

Did I mention that I’m actually kind of terrible at photographing food? I am. Er, also, my food is rarely all that photogenic to begin with! Consider yourself disclaimered. :)

Dinner! I made lasagna. I used brown rice noodles which I layered with a homemade marinara sauce, homemade tofu ricotta, and shredded vegan mozzarella. Oh! And sprinkles of vegan parmesan. Next time I want to throw in spinach, or broccoli, or something green and/or cruciferous, to give it more texture and interest. My husband sprinkled his crispy kale on top of his serving, hence the green stuff.

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 We also had crispy roasted kale and whole wheat sourdough.

lasagna dinner

Dessert was a scoop of Temptation chocolate ice cream with some roasted almonds and a drizzle of this delicious agave-sweetened chocolate sauce from Woodring Northwest.

IMG_1047 Yes, I did eat it out of a wee ramekin!