Archive for July 29th, 2011

July 29, 2011

The Process of Making an “Apple” (Vanilla Chocolate Cake)

by jem614

By Jessica Michael 

Watch out Eve, you’ve never had so much temptation!   This little slice of the forbidden fruit gives the devil a run for his money.
Made of vanilla cake, dipped in chocolate, smothered in butter cream icing and covered in candy apple red fondant, this cake is an all around delight.  Ok, ok, it’s not vegan but she assures me that she’s ready and willing to do so if you order it and I have no doubt it will be scrumptious.

 Barbie Esquijarosa runs Unforgettable Sweets  in Miami, specializing in fondant, buttercream, cupcakes and Brownies (the perfect combination of gooey and crispy corners).  A teacher by day, mother of two and creative baker, she’s a busy woman that’s always making time for something new.
I was able to watch her work her magic on Friday night and she makes it look effortless.  In order to make her creative concoctions, Barbie makes the base of the cake and then shapes it.  For her daughters birthday recently, this enterprising mom made a Converse shoe -with SHOELACES!  It was an almost perfect replica of the iconic red shoe.

Barbie assures me that all her cakes are made with the highest quality, she will not make a cake that she won’t eat herself.  Her cakes are made to not only look great but to taste great as well (I took home some of her brownies and I can tell you that they were amazing).  Attached here is a cupcake flower pot she recently made for a shower!

Cupcake Flowers

Here is her process for the Teacher’s Apple Cake!

After shaping her cakes, she measures for the size of the cake itself, this allows her to select the right size of fondant to cover the cake.  It saves from having alot of frustration later on if it’s too large or too small.  The rest is shown below:

I couldn’t believe how cute this cake turned out and it seemed an impossibility to shape a cake like an apple! This Veg On The Run girl is impressed. To find out more information about Unforgettable Sweets, I’ve attached her card below.  As mentioned, Barbie is also ready and willing to make Vegan cakes upon request.

July 29, 2011

Vegan Friday: Semi-Homemade Italian Basil and Garlic Polenta with Braised Baby Carrots and Red Onions

by ashley

By Ashley Morgan

I think the meatless Monday idea is a great way to encourage the masses to eat healthier and more consciously. It’s also a great way to show omnivores that a meal does not need to revolve around animal protein to be delicious and filling. So along those lines, we’ve decided to startup a “Vegan Friday” campaign, encouraging vegetarians to try eating vegan meals and also some adventurous omnivores who’d like to join in on the fun. Monday was already taken, but even more than that, Friday is a day for celebration. It’s the first day of the weekend and sets a tone to how you’ll spend your days off. What better way than with a healthy, yet indulgent, meal that is not only good for your body, but also good for the world?

 

To kick off our Vegan Friday extravaganza, I made a dish that is a staple in my home: polenta with vegetables. It’s filling, easy (especially when using the short-cut I’ll show you below), and a great dish for easing non-vegans into vegan cuisine. I do make polenta at home normally, but 1) I was lazy this week and 2) I wanted to show busy moms and professionals how to make this dish in a flash.

 

Semi-Homemade Italian Basil and Garlic Polenta with Braised Baby Carrots and Red Onions

1 pkg pre-made Italian Polenta (Basil and Garlic variety)

1 cup organic mushroom broth

1 cup peeled red pearl onions

2 cups rainbow baby carrots (peeled with tops trimmed)

2 tbsp peeled whole garlic cloves

4 tbsp walnut oil (divided)

5 leaves of culantro (different from cilantro, these are long, flat leaves)

Kosher salt to taste

In a large saucepan with a lid, heat two tablespoons of walnut oil over medium heat. Add garlic and red pearl onions, sautéing gently for about 30 seconds. Add one cup of mushroom broth, five culantro leaves, two teaspoons kosher salt (or to taste) and two cups rainbow baby carrots, bring broth to a simmer, lower heat and cover. Allow broth to reduce to half before removing from heat, approximately fifteen minutes.

 

While the broth is reducing, add two tablespoons walnut oil to a medium frying pan over medium-high heat. Cut the polenta into ½ inch-thick sections, and once the oil is hot (check by adding a tiny drop of water to see if it sizzles immediately) add the polenta to the pan. Sprinkle with kosher salt to taste. Turn once to brown on both sides.

 

Serves four.

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