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 9Γ—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. πŸ˜‰

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!

scramble it up!

5 Jul

I go through food phases. Don’t we all?

My main food phases all revolve around tofu. Ha! I bet you thought I’d say chocolate. Nope, good ol’ white and pasty tofu. I swear, I just can’t get enough.

Primarily, I tend to fall in and out of love with tofu ricotta. Well, never completely out of love, but we’ll eat so much, so often that I have to ricotta detox for awhile. I remember the first time I had it, the lovely Michelle from Herbivore had me sample some straight from her fridge and I inwardly panicked. “OMG! Cold, uncooked tofu! I can’t do this, I can’t do this!” I thought was a tofu lover at that point, but baked, stir-fried or sauteed! Of course I wasn’t going to blow my cool in front of some of the hippest vegans around, so I dipped a baby carrot in and braced myself. This stuff is awesome! So, time went on, recipes were adapted and I now have an official tofu ricotta habit.

My new tofu habit:

Okay, so there is nothing new about tofu scramble. But this particular incarnation, with sundried tomatoes, carrots, spinach and nutritional yeast, has been singing my name. I can’t get enough! And we’re polishing off the last bit of jam from last year (And I still haven’t canned anything yet this year- eek!), which is the perfect partner on the side. Breakfast, brunch or brinner- it’s on!

Well, that’s all she wrote. Bye!

Oh.

So…

You’re still reading.

You know I have something to say and so you’re going to wait it out and make me sweat until I break down, huh?

Okay, I give up.

I am officially up to my elbows in development for my next cookbook! YAYAYAYAYAY! I am terribly excited. The topic is still hush-hush at the moment, but I was hoping that I might be able to turn to you, my beloved readers, to see if anyone is interested in doing some recipe testing. I am looking for about 20 testers. If you would like to learn more, please EMAIL ME at nomblog {at} gmail {dot} com. All testers will be honored with their name in the acknowledgments, a free copy of the book, some other exclusive goodies that are in the works and my undying affection. Well, you all have the last part, but only testers get the tangibles! πŸ˜‰ I’m hoping to get everyone signed up and on the private testing site by the end of the week, so drop me a line, eh?

happy new year!

1 Jan

Happy New Year!

Did you celebrate the New Year in any special way? Dinner, family, friends? Jim and I were feeling a little under the weather (sadly a New Year’s tradition with one of us, usually) so we laid low and watch reruns of Seinfeld on my laptop. So exciting. πŸ™‚

As cliched as it is, it’s resolution time. Even when you aren’t into resolutions it’s hard not to feel inclined towards the idea of a fresh start. We all have things we’d like to try/do/improve upon and the beginning of a new year (and decade!) seems like a perfect time to reassess and take stock. So here goes:

Beautiful tattoo work by Ximena Quiroz of Skeleton Key Tattoo in Portland

1. 2010 will be the year I truly dedicate to my yoga practice. Some of you may know that I have been a serious budding yogi for some years now, but developing a true home practice and branching into the study of yoga history and theory has been lopsided at best. It has come in fits and spurts and always ends up falling back into asana sandwiched in between the other random things I let get in the way. This year I’m committing to a true, robust practice, integrating yoga into my daily life.

2. Potty-mouth begone!
It may come as a surprise, but I am the owner of a serious potty-mouth. I can even make Jim shake his head and he works at a car dealership. My goal is to tone down the cussin’ to well-placed expletives that accentuate what I’m saying rather than make me look like I have a limited capacity to express myself.

3. I’m going to start working on another cookbook. A full-on, real meals and the whole she-bang cookbook, not just desserts. I do have a focus, but I’d rather not say anything right now. Things are still in the early stages and with this, yoga and my day job, I’m going to be busy and probably very absent from the blog-o-sphere. I will probably turn into one of those twice-a-month bloggers for some time. But I will definitely keep you guys up on the progress, as well as put a shout-out when I’m looking for some testing assistance.

And now, for some food. When I was a kid, I ate a lot of Jell-o products. While it grosses me out to think of eating it now, I have very fond memories. My grandfather would make cherry Jell-o with cans of fruit cocktail suspended in them and boxes of Jell-o pudding and my great-grandma was the queen of fancy multi-layered Jell-o molds.

Recently I was overtaken by a craving for pistachio pudding. I’ve recently become a pistachio eating fool, but this memory of eating a creamy, pistachio flavored food seemed confusing to me. Did my grandpa make pistachio pudding? Does pistachio pudding even exist? It sounded weird. Sure enough, a cruise down the pudding aisle revealed the pistachio pudding does exist and the quest for a homemade version began.

A quick survey of the internet showed that not many folks have bothered to make such a thing at home. Most recipes were cringe-inducing dishes involving packages of pistachio pudding and buckets of Cool-Whip. Blorch. I was on my own.

I almost cried when I tasted it, so creamy and delicious, it was like being punched in the face by nostalgia, but even better than I remembered.

Pistachio Pudding

1/2 cup shelled pistachios, finely ground (I used a coffee grinder that we use exclusively for nuts and seeds and it worked great)
1/2 cup sugar
2 tbsp. corn starch
2 cups milk of choice (I used soy for the fat content)
1/4 teas. vanilla

Grind up pistachios and best as possible. You could also try a blender, but I did mine in batches in a coffee grinder. In a saucepan, whisk together the sugar and cornstarch until well blended. Add the ground pistachios and mix. Slowly whisk in milk. Cook pudding on medium/high heat, whisking often, until it comes to a light bowl. Whisking constantly, let lightly boil for about 2 minutes. Lower heat and continue to whisk constantly for 5-8 more minutes, until mixture thickens and coats the back of a spoon. If you’re having problems with the pistachios clumping up a bit, you can always blend a little with a handmixer. Remove from heat and add vanilla, mixing well. Transfer to heat resistant bowls. Let cool completely before eating.

Makes four 1/2 cup servings.

cherry delight

9 Nov

If you’re from the US, you’ve probably never heard of clafoutis, but I can assure you that you’ll be happy to be in the know.

100_4968

Cherry clafoutis is a traditional French dessert that is basically a baked custard/cake/crustless pie thing served warm and creamy with bursts of sweet cherry goodness. Not only is it an incredibly sophisticated and classy dessert, it comes together quickly and is light enough to be eaten after a big meal, making it a great ending to a large holiday meal.

While traditionally made with some serious egg action, this vegan version is a fantastic alternative that eliminates the animal products while delivering heaven to the taste buds. If you are skeptical of baking tofu into desserts (as I once was), I can personally assure you that this tastes fantastic. Don’t let your fears keep you from this fabulous treat!

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Cherry Clafoutis
from The 100 Best Vegan Baking Recipes
Prep time before baking: 10 minutes
Skill level: 2 whisks

1/2 package firm aseptic silken tofu
1/3 cup sugar
1/2 cup all-purpose flour
1 teas. baking powder
1/4 teas. salt
1 cup milk (I’ve used soy, almond and Trader Joe’s new grain milk, all with success)
1 teas. vanilla
1 1/2 cups cherries (can use pitted fresh cherries, thawed and drained frozen cherries or canned cherries which have been drained and rinsed from their syrup. You can opt to make it traditionally with unpitted cherries, but you can’t hold me accountable for chipped teeth)

Preheat oven to 425. Lightly grease a 9 inch pie tin.

In a food processor, process silken tofu and sugar until smooth. Add flour, baking powder, salt and half of the milk. Process until smooth. Add second half of the milk and the vanilla and process until incorporated.

Pour batter into prepared pan and sprinkle cherries evenly across pan. Bake for 15 minutes at 425, then lower temperature to 350 and back for an additional 20-25 until edges are set and middle is still a little jiggly. Let cool on cooling rack at least 25 minutes before serving. Best served warm. Store leftover clafoutis covered in fridge.

Yields: 1 cake, 12 slices