Cherry-Strawberry Couscous Layer Cake

May 7, 2008 at 7:24 pm | Posted in Vegan Recipes | Leave a comment
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I’m entering a contest! I saw a post on vegan planet about a contest to create a variation on a couscous cake. I’d never heard of making a couscous cake before, but it sounded fun, so I gave it a try! I’ve been waiting for just the right inspiration to strike me, and strike me it did, when I came across these fresh, luscious, local strawberries and cherries at a roadside produce stand!!

To make the couscous cake, I cooked whole wheat couscous (2 cups) with a combination of two different fruit juices (total of about 2 1/2 cups). I used strawberry lemonade and pineapple coconut juice.

While the couscous was cooking, I washed and sliced the strawberries, and washed and pitted the cherries. (I probably used about a cup and a half of fruit.) Then I mixed the fruit with about 2 Tbsp. of powdered sugar. When the couscous was ready, I pressed half of it into a cake pan, spread the fruit mixture on top, and pressed the remaining couscous on top of the fruit. I refrigerated it for about an hour to chill. Then, I had some for dessert, and it was delicious!


Fun cooking!

May 7, 2008 at 9:27 am | Posted in Uncategorized | Leave a comment
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I’ve had a lot of fun cooking in the last few days! I’ve been busy, doing some traveling for work, so when I’ve been at home I’ve felt like cooking some good comfort food. And I just bought Colleen Patrick-Goudreau’s awesome book, The Joy of Vegan Baking!! (I love her podcast, by the way!) So, the other morning I made the Cinnamon Coffee Cake from that book. Yum!! The picture doesn’t quite capture its cinnamony spiciness, but it was really scrumptious!

Then, I decided to try to make a cream of tomato soup for lunch. Now, you should know that cream of tomato soup is Scott’s all-time favorite food! He is very particular about the way he likes tomato soup. It has to be creamy rather than completely broth-based, and it has to be thick. I seriously think he could eat tomato soup (the kind from cans) every day…. well, in fact, I think he probably did survive on mostly tomato soup (and ramen noodles) before we got married! So…. this was my first attempt at making a completely homemade tomato soup. I used 6 ripe tomatoes, which I baked in the oven for a few minutes first, so I could remove the skin.

And I made a vegetable broth (from leftover vegetable scraps and vegetables that I’ve saved in the freezer). I think this particular batch of veggie parts included the tops of some poblano peppers, a whole bunch of cilantro, some mint, zucchini, carrots, celery, and tomatoes.

After straining out the vegetables (using a cheesecloth), I pureed the tomatoes with the broth, and added soy milk, salt, and a few spoonfuls of the “herbs and chives” flavored Tofutti cream cheese, heating it on the stove for a few minutes. As you can see, I didn’t get all of the skin off the tomatoes… I was impatient!

I made some little roll-up things to eat with the soup: a flour tortilla spread with the Tofutti herb cream cheese, carrots, mushrooms, and green onions. (These were great!!) Overall, the soup was just ok though…. I think next time I would leave out the Tofutti, use more tomatoes, and use less broth.

And, last night, I finally got around to making the vegan quiche from! I’ve been eyeing that recipe for a long time, wondering whether I dare attempt it. It looked easy… almost too easy! I doubted whether I would be able to match the perfect, mouthwatering quiche of Susan’s! But, I had all the ingredients, so I gave it a try. I made a few changes– I used a frozen, store-bought spelt pie crust instead of her brown rice crust. And I used broccoli and veggie sausage instead of mushrooms and asparagus. I didn’t have any onion powder, so I used garlic powder instead, and added about 2 tbsp. of my leftover vegetable broth. I was really, really pleased with this recipe– it was delicious!!!! And Scott (who doesn’t think he likes tofu) loved it! He said it was better than my mom’s quiche (made with eggs, milk and cheese)! That made me very happy!!

I think this recipe is a huge success (at least in my house); I know I’ll be making this very often!

Finally, I tried one more recipe this morning from the Joy of Vegan Baking. I made the pancakes, and they were great! I used 1/2 cup whole wheat flour, and 1/2 cup unbleached white pastry flour, with orange juice as the liquid sweetener. These were the best pancakes!!

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