April Showers

So I haven’t posted in quite awhile since I’ve been busy turning in forms for my ‘business’ (sounds so weird still). And busing has really disrupted my schedule It’s really quite nice not to drive but I now have to be more mindful of my time and am still figuring out when I should do certain activities in order to save time or maximize my time for knitting. My cooking has gone way down but I’m happy to say that I’m picking it up slowly but surely now that I’m starting to form some semblance of a pattern.

It’s funny because Nathan always thought my cooking was over the top and he didn’t quite get why I spent so much time in the kitchen….until I stopped cooking so much and was forcing bean and rice, sandwiches, and our pizza twice a week. He even came up with a nickname for beans and rice….Beans & Boring. So now he’s begging me to cook like I used to and I feel all smug about it. Ha!  that is why we need so much food in the fridge! it’s not useless! or the fact that we have no cabinet space because of all my ingredients and cookware! Hehe at least he admits defeat.

Anyway, I’ll probably be setting up another blog for my knitting experiences and business and it will so boring since I won’t be posting my rants since I have to be all nice for clients. Lame I know. Let’s see….what else. O.o got an iphone which is just awesome and I feel so cool. I’d take a picture of it but that seems a bit pathetic of me.

It was Nathan’s birthday yesterday so I busted out cookware and slaved over the oven…well not really only spent about 2.5hrs, maybe 3, making his food. He wanted tacos and noodles but we couldn’t possibly eat it all, or want to, so I decided on noodles. Noodles wouldn’t take so long but I have to deep fry the tofu which can take a while. I really need to re-season my wok but I’ve been lazy. Anyway, prior to making noodles I started on making a Chocolate Silken Mousse Cake from My Sweet Vegan. It sounded so awesome and looked great in the book that I thought I’d try it out.

So I had bought a 9inch springform pan, I keep wanting to call it springfoam, a small offset spatula, and a cake server thingy


O.o looks so cool. I had another one that I was going to buy but the lady at ChefWorks totally messed it up…seriously, she works at a cooking store and she totally didn’t know how to work it but kept insisting that someone messed it up. I had been using it before and it was perfectly fine and functional and she proceeds to turn the bottom upside down and then wonders why it doesn’t fit. I felt too bad for her so I just let her assume that someone else had messed it up even though it had been working before she touched it. Oh well, I made sure to not let her get a hold of my new pan haha.

The thing I love about this cake is that there is no actual cooking involved. I’ve never had a mousse before so I’m not sure if those are baked. I’ll have to look it up after this post. So the recipe called for extra firm silken tofu but I didn’t want to use the vacuum packed tofu since it sort of creeps me out. I do use it in my pumpkin pie but since this cake wasn’t going to be baked I wasn’t sure if it would taste differently. So I went with the water packed tofu and I think I should have set it on some paper towels to get rid of more of the water. I just simply squeezed it before tossing it into the food processor.

For people working with blended tofu I would totally recommend using a blender. I actually use a blender for my pumpkin pie but I thought that since I was adding so much tofu it would blend really quickly. Ugh I never learn since I ended up having to sit there for 5 minutes making sure the tofu was completely smooth. Maybe my food processor is a bit big which makes it harder for all the chunks to smooth out but I find that generally blenders work faster for this sort of thing. Anyway, it was my first time using light corn syrup which used about 1/4cup for the crust and 1 Tbs for the filling. I picked up a bottle of it at Safeway and it was the 33% reduced calories which is nice since I didn’t particularly want to use it in the first place. The crust used Almond Meal which was a first for me also and gave a really interesting texture to the cake. I think it worked really well and I love texture in food. It’s probably one of the best things about eating. I love this vegan ice cream company that makes some really great ice creams like mocha almond fudge and a peanut butter one…mm texture.

Anyway, So I whipped everything up, melted the chocolate, and then added it to the tofu mixture. Poured it into the cake pan and smoothed it over with the spatula. Set it to chill for 3 hours.

Crappy pics I know but the metal is pretty reflective and I didn’t bother turning off the flash. The cake wasn’t easy to smooth out but I figured since I was topping it off with shaved chocolate it wouldn’t matter too much. After I put the cake in the fridge I started on making chocolate leaves. I melted some more chocolate, about 2-3 oz, and let it cool a bit. I tried using my pastry brush but the silicon ‘hairs’ were too big and really didn’t work. So I used the offset spatula again with much better results. Maybe I’m weird but making chocolate leaves really isn’t as easy as it seems. I think they turned out rather cool looking but not nearly as perfect as Martha Stewart’s version. Le sigh.

I really should have taken pictures of the leaves on the pink spoon since those ones looked much better. Anyway, after coating them with chocolate I set them in the freezer for 20min since I sort of forgot about them. Stewart recommends using kitchen tweezers to separate them but really…who has kitchen tweezers? Since the chocolate melts rather quickly if you’re touching the leaves I used a fork to guide the chocolate away from the actual mint leaves. Stuck them on a plate and put them in the fridge until dessert time. Now, before I post the pics of the end results I must warn others who try this recipe that the cake is really thick and it was not easy to lift from the rest of the cake. This is why I’m wondering if I should have tried to get rid of more of the water in the tofu prior to blending but oh well. Personally, it was really really yummy but it didn’t firm up as much as I had hoped and looked to me a bit like pudding with a crust. Still excellent and I can’t wait to eat some more tonight. I shaved some chocolate from a chocolate bar (had rice milk instead of cow milk), arranged the mint and chocolate leaves and added some raspberries. I must say that the berries really added a new dimension to the cake. We like chocolate but this chocolate heavy cake really was balanced by the raspberries that cut the sweetness and added a sweet but tart finish. Mmm. I want some more cake now just thinking about it. That’s the only down side of making cakes and pies….we often can’t finish them off before they spoil but at least Nathan got a nice dessert. Anyway, I’ll post the pic now. 😛

I like the second pic better but I thought I’d post both either way. See what I mean about it looking a bit like pudding with a crust? Still totally yummy. I’m kind of bummed that his presents didn’t come on time but they should show up on Monday. We celebrate birthday week really so it’s all okay.

Let’s see, getting some corn in at the markets which is nice as well as some green beans. I’m thinking of busting out the BBQ this weekend….well our weekends aren’t the same as most people’s. Anyway, I’m really craving some seitan kabobs with a side of baked green beans and corn. mmm so tasty.

Well, I’ll post more soon, take care and eat yummy food.


2 Responses to “April Showers”

  1. 12 April, 2010 at 4:31 am

    ooh my gosh, the chocolate looks soo good. Leaves! Nathan is so lucky ;]
    That is too funny about the lady at ChefWorks!

  2. 2 Shell
    12 April, 2010 at 3:30 pm

    WOW! Your cake looks great, and yummy. I hope Nathan has a great birthday week. BTW, have you tried almond milk yet? Ross loves it. It is really good with a slight almond taste. Love you!

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April 2010
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