MY sweet VALENTINES!

valentines day is a time of year that really has no significance. it tenderizes impressionable youth, women have to get sexy no matter what it takes, whether it be new clothes, lingerie, full body chemical peel.... it forces men of all ages to spend money on useless things, expensive gifts, romantic getaways, restaurants, blah blah blah....another consumer holiday that is covered up with candy and kisses.


MWAH!

But don't get me wrong, I am not a non-romantic bitter person, and I like to take a nice moment when one presents itself.....So to venerate the holiday spirit without giving into all of the consumerist agenda, Mike and I are cooking a delightful meal and dessert ourselves! Almost!

*** we were going to go out, but we are too broke to do it in NYC (yikes!) And we did buy food ingredients, geez

ON THE MENU:

"Beef" Wellington
A seitan tenderloin with a red wine
mushroom "pate" all wrapped in puff pastery.

Avocado Chop Salad
Crispy romaine with avocado, tomato, lemon and spices


DESSERT
A Sundae of:
Lula's Sweet Apothecary Ice Cream:
Peanut Butter Brittle
Chocolate Malt
Cookie Dough Explosion
(all made with cashew milk)

Snicker Doodles
Bananas
Chocolate Covered Strawberries



DRINK
Nieto Senetiner Reserva MALBEC 2008
Deeply colored, full bodied, black berries, plums, fig compote,
with a spicy vanilla and mocha finish.






Ensalada! mmm!



The Wellington, pre-wrapping...

...and post wrapped/cooked/tasted....ohhhh fantastic!
I would have posted the recipe, but it needs some work.
The dish was delicious, however it could use alteration.
I will post again when its figured out!



****All food/sweets are 100% Vegan****

More avacado...

I am loving avocado's this week. I can't get enough. Instead of dinner last night, we opted for just freshly made guacamole and tortilla chips. We needed to have room for the avocado chocolate cake below, of course.

My simple recipe for guacamole is:

2 avocado's squished with a fork
freshly grated salt to taste
a small squeeze of lemon juice
Sriracha HOT chili Sauce to taste*

My daughter wanted to add all kinds of stuff but sometimes less is more. This stuff is the bomb.

* Sriracha Hot chili sauce is a new ingredient for me. It was in Bon Appetite recently as the secret ingredient every kitchen must have. How did I live without?? it?

Vegan AVOCADO CHOCOLATE CAKE!!!!

Hello!!!????? Why haven't I thought of this before?!

I discovered this recipe from the JoytheBaker Blog this morning. As my mother pulled out a pie crust that she made a day ago and mentioned her famous apple pie was on tonight's menu, I decided to bake too! I was craving something chocolate, but eying those avocados, hoping I could use them before they got too soft and brown. This was right after I came home with my pops from the Restore where we picked up a beautiful 8"x8"x8.5' hand-hewn beam to hold up our kitchen ceiling!

So without any further hesitation I made this delicious and moist Vegan Avocado Chocolate Cake
and I was a little bit skeptical of green Avocado Frosting so I concocted a Coconut Mocha (Vegan)Butter Cream Frosting:

YUUUUUMMMMMMM.

The CAKE:

3 cups all-purpose flour

6 Tablespoons unsweetened cocoa powder (or 3 oz Baker's Vegan Baker's Chocolate Melted)

1/2 teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

2 cups granulated sugar

1/4 cup vegetable oil

1 medium avocado mushed

2 cups water

2 Tablespoons white vinegar

2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds. Set aside. Sift together all of the dry ingredients except the sugar. Set that aside too. Mix all the wet ingredients together in a bowl, including the super mushed avocado. Add sugar (and melted chocolate if you used the Baker's chocolate) into the wet mix and stir. Mix the wet with the dry all at once, and beat until smooth. Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean. Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting.

The FROSTING:

3 cups confectionery sugar

1/3 cup margerine

4 TBS espresso

4-8 TBS Coconut milk

2-4 TBS Cocoa Powder

Whip it.

I want to add another variation for a fucking bomb ass frosting:

lets see....
3-4 cups of confectionery sugar, 1 stick vegan margarine, some vanilla, some BANANA RUM and a touch or so of non-dairy milk (I always try and use almond milk, its the best)

Whip it!!!!!

Frost and cut long thin slices of banana to place with frosting between layers and on the top of the cake.

This will get you a cheers with a fork in the air for sure!

The Family Dinner (Food for All!)

I was working very hard at work today when the phone rang at my desk, I answered, "Hello?" and the other side responded, "Hello! Annie?"
"Yes?"
"Its your daughter!"
"Oh!"
"Guess what?" She leads," I am home! And I am making you dinner! Its a surprise! Oh by the way you are out of cinnamon... and onions."

I responded that indeed it was such a nice surprise to have her home and that I had a clue to what exactly she was making. She thought I could not guess, but cunningly I suggested the possibility of "Some Mole?" And I was right and she was astounded, how could I have known? Well, the last trip to visit her in New York, she had discovered a cookbook from the Top Chef Master, Rick Bayless: Mexican Everyday, and I just knew. I am such a mother...and a food lover, and out of cinnamon.

When I came home the aromas were phenomenal! Chicken or Tempeh simmered Vegan Mole (with cinnamon), Vegan Baked Corn and Cilantro Pudding, and a delectable Cucumber, Romaine, and Avocado Chopped Salad.....awwwww yum! I was not sated, so I ate three helpings and could have devoured it all had my stomach allowed. Lunch tomorrow!