Tag Archives: cookbook

this one goes out to the ones I love

10 Feb

I am adrift in a sea of templates, CSS and code. Alas, I am making progress on my awesome new improvements to nom! nom! nom! and shall be debuting them soon.

In the meantime, here is a recipe from my upcoming book Have Your Cake and Vegan Too. Out of all 50 recipes, this is definitely in my personal top 5, perhaps even my top 2. It would make a fabulous cake for Valentine’s Day. Your only requirement is that you have to watch the YouTube video below, as it is classic comedy gold, plus the namesake of this mouth-watering treat. If you end up making the cake, you have an obligation to sing the song at least once.

Dad is Great Chocolate Cake

If you’re still freaking out about tofu in dessert do yourself and everyone else a favor and get over it! This loaf cake is delicious and decadent and so very simple. My insanely picky little brother (who lives off of chicken fingers and french fries, no joke) loved it and so I made sure to tease him about the fact that he ate tofu after polishing off his piece. Hehehehe… he never knew.

Cake:
1 1/2 cups all-purpose flour
1 cup sugar
1/3 cup baking cocoa, sifted
1 teas. baking powder
1/2 teas. baking soda
1/4 teas salt
1 cup milk of choice
1/3 cup oil
1 1/2 teas. vanilla
1/4 teas. mild vinegar
3 tbsp. crushed chocolate cookies, crushed nuts or shaved chocolate to garnish

Chocolate Cream:
1 12 oz. aseptic container of firm silken tofu, room temperature
1 1/4 cups chocolate chips
2 tbsp. brown rice syrup or agave
1/4 teas vanilla

Preheat oven to 350. Lightly grease and dust (with cocoa powder) a 9×5 loaf pan.

In a small bowl, combine the flour, sugar, cocoa, baking powder, baking soda and salt. In another bowl, combine the milk, oil, vinegar and vanilla. Let sit for a minute. Add the dry to wet in batches, beating until just smooth. Spread the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cake cool in the pan for 15 minutes before loosening and transferring to the cooling rack.

While cake is baking, prepare the chocolate cream. In a double boiler over low heat, melt the chocolate until smooth, stirring often. If you don’t have a double boiler, put about 1-2 inches of water in a pot and place a heat-safe bowl over it, making sure the bottom of the bowl is suspended over the water. In the bowl of a food processor or blender, crumble the tofu. Blend for about 30 seconds, until fairly smooth. Add the melted chocolate, brown rice syrup and vanilla and blend until well incorporated, scraping down the bowl or canister as needed. Transfer the cream to a container and chill in fridge for at least 1 hour.

To assemble: Carefully cut the completely cooled cake into thirds using a cake leveler or knife. Spread 1/3 of the chocolate cream on top of the bottom layer and place the middle layer on top. Spread another 1/3 of the cream on that layer then place the top layer on. Spread the final 1/3 on top of the cake. Garnish with crumbled cookies or chocolate shavings.

Store cake in an sealed container in the fridge.

2 ingredient smoothie and book update

27 Jan

When I was a kid, I hated anything bitter. Grapefruit was the breakfast antithesis of all that is good in my chubby little world- sugar coated crunchies and custard filled donuts. Now as an adult my palette has changed quite a bit and bitter foods, like tahini and grapefruit, have come to hold a special place in my heart.

This simple, two ingredient smoothie has become a breakfast mainstay and I have to say, it’s truly awesome, even if reveling in the flavor of grapefruit makes me feel like like I’m getting on in years. Meh. Grapefruit’s good for the health, no? The late, great Jack LaLanne would certainly approve.



Kris’ Awesome Anti-Aging, OMG-I-AM-Aging 2 Ingredient Breakfast Smoothie

1 red grapefruit
1/2 a ripe banana, frozen

Segment the grapefruit, being mindful not to put your eye out. Place grapefruit and any additional juice from fruit rinds into a blender. Add the banana, chopped into chunks. Process until smooth. Add sweetener if desired, but know it will debit points from your geriatric street cred. 😉

And now, in other news…

The final touches have been made on the manuscript and it is off to the printers! My upcoming book Have Your Cake and Vegan Too is available for presale on Amazon! It features 50 vegan cake recipes, including some yummy gluten-free options and FULL COLOR PHOTOS! As fun as it is to presale books you’re anticipating, don’t forget that super cool vegan owned stores like Cosmos Vegan Shoppe will be carrying the book once it’s released. Our target release date is April 1st, no joke.

I have been working on a lot of really cool new things for nom! nom! nom! blog. The site is undergoing a complete redesign that will make it much more dynamic. In addition, the content and the ways I share said content will be changing. nom! nom! nom! will be growing from a blog to a very full and robust site. It’s still a couple of weeks out until the new site is up, but know that a change is comin’- and it’s going to be rad!

a lil’ sneakums…

17 Nov

Nothing really big to post today… just some sneak peek pictures from my cake baking exploits!

Intensely Chocolate Bundt

Pressed Plum Cake

Dad Is Great Chocolate Cake

Snickerdoodle Cake

One more, for the road.

Banana Fudge Stripe

Yum!

a-nom-cement

29 Jul

So, I just wanted to give everyone a virtual taste of my next cookbook project:

ALL

VEGAN

CAKES!

Oh yeah, baby! Layered cakes, sheet cakes, coffee cakes, pound cakes, gluten-free… the list goes on and on. I should have more information regarding the release date soon (early 2011) and the title, but for now I’m up to my arms in flour and buttercream.

Any special requests? Cakes you’d love to see? Must-haves that will result in a revolt if they aren’t included? Let me know!

Oh and if you haven’t yet and would like to give me some love, please pop over to the CU Watercooler site and vote for me– voting ends on Friday! Thanks!