Today, we’re having dessert first: my Perfected Vegan Tira mi Su [Yes, the recipe is in the cookbook!]. I brought it for Christmas dessert and it was a huge hit with Omniman and his Italian family. Making Tira Mi Su might sound mysterious, but it’s just a simple trifle: a sponge base soaked with a creamy, liquor-infused topping. Much debate remains over which liquor to use to flavor the topping. Some use cognac. Others use rum or Amaretto while others swear by rum. I prefer the elegance of brandy here, with cognac coming in second.
Vegetarian Life
Booze-Infused Layer Cake (for Special Occassions) from“The Urban Vegan: 250 Street-Smart, Animal-Free Recipes”
Your brother-in-law Tom loves Kahlua. Your husband is a fan of Amaretto, and your best friend can’t do without her Jamaican Rum. I created this cake so you could personalize it with a heaping helping of their favorite tipple. The liqueur infuses the cake and frosting with added moistness and a subtle “je ne sais quoi.” It’s perfect for special occasions like birthdays, anniversaries, and holiday parties. Or if you’ve had a really, really bad day, you can just make a cake for yourself.
Peppery Party Crackers from “The Urban Vegan: 250 Street-Smart, Animal-Free Recipes”
Sure, you can drop $4 for a box of fancy crackers at a ritzy [yuk-yuk] gourmet shop. Or you can throw together a batch of these crispy little numbers for under $1. Making your own crackers may sound intimidating, but with the help of a food processor, it’s a snap and a surefire way to impress the hell out of your guests. These zippy crackers are perfect for dunking into your favorite dip or for supporting chunks of your favorite vegan cheese. A few homemade crackers also make a nice topping for soups.
To form the crackers, I use a pastry cutter because it’s quick and simple. But you can make them in any shape you want. You can even get all Martha Stewart on me and use small cookie cutters to create shapes that fit your party’s theme. (For example, use a wedding bell cutter for a bridal shower).
Tamarind from India. Panko from Japan. Raspberry jam from France. This is fusion cuisine at its best, and I love the fact that, as a city dweller, I can buy all the ingredients, including organic tofu, within a 3-block radius. The glaze is a unique blend of sweet, sour and earthy.
Omniman loved it and so did I. It’s my new favorite dish.
With the upcoming cookbook, I’ve been – quite contentedly – slaving over hot stoves, steaming ovens and dirty dishes. Knowing I needed a little break, Omniman took me out for a surprise weeknight dinner at Prohibition, a new bar in our neighborhood that serves excellent pub grub. We started with the Beer-Batter Green Beans. They’re a fun alternative to French fries. Skip the aoili dipping sauce, and they’re vegan.
I ordered the grilled vegetable sandwich, sans cheese. It was good-n-greasy and comforting, like pub grub should be. They also serve nice wines in wine glasses so heavy that you can work out your biceps while you imbibe
3 food shots and a wedding
Jun 30
More cookbook food porn. Tapenade…a Provençal black olive spread with a bright hit of citrus.
Alternative Granola – alternative, because it uses dried quinoa and amaranth, in addition to the more traditional nuts and oats.
Chocolate-Pumpkin Bread Pudding, shown here with a scoop of vanilla soy ice cream. This has quickly become one of Omniman’s new favorites.
Weekend weddingMy beautiful niece Kristin was married this weekend in Philadelphia. She’s a hospital nurse and cares for newborns. Ken is an obstetrician; he delivers babies. How perfect is that? They make each other so happy and have so much fun together. I’m thrilled for them.
Doesn’t Omniman look good in a suit? We snuck a photo in the ballroom at the Benjamin Franklin Hotel before the guests arrived. It looked especially lovely, decorated for the holidays.
Philadelphia is known as “The City of Brotherly Love.” We have a park, aptly named “Love Park,” where one of Robert Indiana’s famous LOVE sculptures is displayed prominently. So what would a Philly wedding be without its very own LOVE ice sculpture?
Look at the menu. “Vegan” is actually a dinner option! [Click on the photo to enlarge.] I love my niece and my new nephew.
Vidalia Onion Tart:Sweet, creamy and savory
Served here with Pear-Pepper Chutney:A balancing contrast.
Parsnips St. Jacques.All the garlicky goodness of Coquilles St, Jacques; none of the cruelty.
Finer-Than-Diner Cinnamon Raisin Bread:I wish you could smell my kitchen right now.
Meanwhile, from their perch above my kitchen, Bossa Nova and Pablo supervise.
Buttons: The Continuing Saga
Following the advice of Vegan Nutritionista, I camouflaged the trap with a towel. It worked. Buttons walked right in, but doh! I didn’t put the food far enough back for him to step on the device that closes the trap. So I quietly snuck up behind him and tried to close the trap.
pastitsio
Dec 27
Everyone loves this rich, creamy Greek pasta made with tomato and Béchamel sauces. Architecturally speaking, Pastitsio has great “posture”; it resembles a lasagna, expect that it’s made with ziti. One taste of its exotic hints of cinnamon, nutmeg and allspice, and you’ll swear you just landed in Athens.
It’s a bit labor-intensive, so making the sauces ahead of times makes it more manageable. Trust me, this recipe is worth the effort. Here it is, cooling in the casserole.
Merry Christmas, everyone!
