Welcome, my friends, to the 2nd annual vegan MOnth of FOod. Over the next 31 days this blog, and many others in the vegan blogging universe, will step it up a notch and post about the wonderfulness that is vegan food at least 5 days a week.
Here are a few posts to look forward to:
- Texas Veggin' Out Days
- Veganizing Mamaw's Kitchen
- TV show themed dinner
- Veganized Presidential Cookie Bake-Off
- Daily eats in Palo Alto and Santa Cruz, CA (I'll be there for a week!)
- Top 10 inside the 610 loop (Houston vegan dining)
And since I couldn't leave you without some food in my first MoFo post... here is a recent cake wreck and a cake hit.
First, the cake wreck. For our one year wedding anniversary, I wanted to recreate the top tier of our wedding cake, with a few different embellishments (a fondant bow instead of buttercream roses). I baked a vanilla & chocolate marble cake in my mom's kitchen and took it home to frost with chocolate mousse and cover with fondant. Even though I felt rushed to get it done before the sun went down (this was back when we didn't have power), I was pleased with my first fondant bow and the ivy leaf border on the sides of the cake. Little did I know that the fondant would melt into a puddle in the heat of the night....
After that massive failure I needed the next cake to redeem myself. Success came in the form of macadamia ginger carrot cake from VWAV with cream cheese frosting (which was flavored with orange oil). The top border was piped to resemble carrots. Hopefully the cake was enough to impress Kristen (the birthday girl and our SOP president). But I'd have to say that the cutest thing was watching her son pick out all the macadamia nuts and then proceed to make a "gingerbread house" out of the remaining cake by piling leftover fruit and rice from dinner on top.
By the way, if you haven't made this carrot cake yet... you should!! The macadamias and crystallized ginger really make this cake stand out compared to other carrot cakes I've sampled.
More Vegan MoFo tomorrow!