Happy 10th Birthday, Son #1!

I am slowly wrapping my head around the fact that in a few days I will have been a dad for a full decade. At the very least, I can say that we have eaten some pretty good cake over the last ten years. As you may know, I bake a special cake for each kid's birthday--whatever they choose. This year, Son #1 initially wanted a plain white cake with a 10 on it (going minimalist in his older years, I guess) but eventually settled on this car cake which I made for his party today (although his birthday is actually Sunday). I decided that a triple batch of Isa's chocolate cupcake recipe would fill the pan, and at first everything seemed to be going fine. But after 40 minutes of baking the centre was still goopy. After 55 mins it looked OK with a BBQ skewer coming out clean (or so I thought). But, alas! After trimming the bottom (after letting the cake cool for 10 mins), I discovered the cake was most certainly not done. I left the cut portion off, topped the cake with foil, and put it back in the oven on convection at 325 degrees. Another 10 mins and everything seemed OK. The centre was still a bit fudgy and the edges were well done, but it was passable. It looked even better after decorating, despite the fact that because I had to trim more off the bottom (it got pretty crusty with the re-bake) the car looked like it was sinking in a lake (the blue edge I put on did not help). The kids downed it without comment. So, Happy Birthday, kiddo!

Creamy Chickpea and Tomato Curry

OK, I know this is not Christmas related (unless you eat Indian food at Christmas), but I made this the other day and it is so easy and tastes so amazing that I had to share it. The recipe comes from Gordon Ramsay's Great Escape Cookbook (hence the metric measurements), but uses chickpeas instead. Who knew tomatoes and coconut milk tasted so awesome together? I used some diced tomatoes from my garden that I had frozen at the end of the summer--they were awesome and far superior to canned.

INGREDIENTS
- 3 cups cooked chickpeas
- salt and pepper
- 2 tbsp oil
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1 tsp garam masala
- 1 tsp chili powder
- 4 curry leaves
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 500g chopped fresh tomatoes, skinned
- 400 ml can light coconut milk

METHOD
1. Heat oil in a large frying pan over medium heat. Toss chickpeas with salt and pepper and set aside.
2. Add spices and curry leaves to the pan and fry for a min, until nice and fragrant. Add onions and garlic and saute for 6-8 mins, until soft. Add a splash of water to deglaze the pan, if needed.
3. Add chickpeas and tomatoes, mix well, and season to taste. Heat to bubbling, then add coconut milk. Simmer gently until ready to serve (over rice). The dish tastes best if it has sat for a while so the flavours can blend. Even better the next day!

Basic Sourdough Bread: Baking Through the Bread Baker's Apprentice

The saga continues! I am sorry to say that Google Books no longer has an extended preview of the book (makes sense, really) so I can't link to it anymore. But, as I have said before, the book is well worth the money. I have blogged about this bread before, so this time I made sourdough rolls. They are the perfect accompaniment to stews and soups, and I used them as the bread for the stuffing for my Maple Apple Cider Tofu (perfect for the holiday season!) It makes a great stuffing--complex flavour and chewy texture.

GENERAL NOTES
- see what I posted here about the starter
- as with all sourdough, patience is a virtue since the dough rises slower than with commercial yeast
- I made 2.5 oz rolls and baked them at 400 degrees for 15 mins on a hot baking stone

VEGAN NOTES
- none

Winter Vegetable Mini Pies

When I announced my one month hiatus from ye olde blog, I promised that I would be back with ideas for the upcoming holiday season. So, as promised, here is idea number one. The filling really isn't much of a breakthrough, but the crust definitely is. The pastry recipe comes from Top Chef Just Desserts, appropriately veganized, of course. It is easy (as pie) to roll out, is durable, and bakes up beautifully. The filling is really up to you. I did something very similar to this recipe, but you could easily make it more festive with the addition of some cranberries and roasted chestnuts.

Makes 12
Pastry
INGREDIENTS
- 1 lb all purpose flour
- 0.5 oz sugar
- 1/2 tsp salt
- 10.5 oz cold Earth Balance margarine, or vegetable shortening
- 5 oz cold water
- 2 tsp ground flax seed

METHOD
1. Whisk dry ingredients together, then cut margarine into the dry ingredients. Work with your fingers until it resembles coarse bread crumbs.
2. Whisk flax seed into the water, then add to dry ingredients. Work into a soft dough.
3. Wrap in plastic and refrigerate for at least 1/2 hour.

Mini Pies
INGREDIENTS
- 2 cups diced turnip
- 1 cup diced parsnip
- 1 cup diced rutabaga
- 2 cups diced potato
- 1 cup diced carrot
- 2 tbsp olive oil
- 1 large sweet onion, diced
- 1 celery stalk, diced
- 1 clove garlic, minced
- 2-3 tbsp white wine (or veg stock)
- 1 tsp sage
- 1/2 tsp thyme
- 1/2 tsp marjoram
- 2 tbsp flour
- 1/3- 1/2 cup soy milk
- salt and pepper to taste

METHOD
1. Bring a pot of salted water to the boil. Add turnips, parsnips, rutabaga, potato, and carrots. Boil for 5-7 mins, or until softened but not mushy. Rinse with cold water, drain, rinse, and drain. Set aside.
2. Heat oil in a large frying pan over medium heat. Saute onions, celery and garlic for 5-7 mins, until translucent. Add 1 tbsp of wine (or stock) and reduce. Repeat twice with remaining wine.
3. Add flour and spices to the pan and mix well. Then slowly add soy milk, mixing well. Add enough to make a gravy that is not too runny. Add cooked veggies, mix well, and season to taste. Set aside to completely cool (or stick it in the fridge).

To Make the Pies
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
1. Roll out the dough on a floured surface to 1/8 inch thickness. Cut out twelve 7" circles (I cut around a cereal bowl), re-rolling dough scraps to make more circles. Place about 1/2 cup of filling off centre, brush a little water around half of the circumference, then fold in half. Press dough together along the seam, then press with a fork.
2. Cut two slits in the tops to allow steam to escape, the place on the baking sheet. Bake for 35-40 mins, or until golden brown.

I put half of these in the freezer, unbaked, for later. I will report back how they fared, and the method for thawing and baking.

Tandoori Cauliflower

Aaaaaaannnd, I'm back! Did I get everything done that I wanted to? Nope. But, I got my major project done so that feels pretty good. In my absence I participated in Vegansaurus' project to veganize the wining recipes from Top Chef Just Desserts (just about the hardest thing I have ever had to do in the kitchen), and just tonight I made the Lemon Pies and Salted Caramel Ice Cream for Vegan Mom's birthday. Delicious!

This is a recipe I have been meaning to share since the summer. It is adapted from Gordon Ramsay's Great Escape, which is both a cookbook and a TV show. You can watch the show here, but I will warn you that he comes off as a culturally insensitive clod, and he whines a lot when he goes to southern India and can't eat any meat. The part in the ashram is just downright embarrassing. I used the BBQ and a clay baker to finish off the dish, but you could also put it in the oven at 450.

INGREDIENTS
- 1 head of cauliflower, cut into florets
- 1 cup soy yogurt
- 1 inch piece of ginger, minced
- 3 garlic cloves, minced
- 1/2 tsp tumeric
- 1 tsp chili powder
- 1 1/2 tsp garam masala
- 1/2 tsp coriander
- 1 tsp tandoori spice blend
- salt to taste

- 2 tbsp oil
- 2 onions, cut into rings
- 2 tbsp tomato paste
- 1 -2 tbsp water
- 1 tsp garam masala
- 1/2 tsp tandoori spice blend

METHOD
1. Bring a large pot of water to the boil, then cook cauliflower florets for 2-3 mins, until just tender. Drain and rinse with ice cold water. Leave to drain.
2. While cauliflower is cooking/draining, whisk spices (including the salt) into the yogurt, then toss with the cauliflower in a bowl. If you have time, let this sit for a few hours in the fridge, covered.
3. Heat the BBQ to about 500 degrees and transfer the cauliflower to a clay baker. Cook, uncovered (but with BBQ lid down), for 15-20 mins, or until the cauliflower is tender.
4. While the cauliflower is baking, heat oil in a frying pan over medium heat and saute onion rings for 10-12 mins, until a golden brown. Add tomato paste and water and cook for a few mins more, then add spices (add a splash more water if need be). Cook for one min, then put on top of the cauliflower. Garnish with cilantro, if desired, and serve.