A Cookie for a Vegan Rookie

I think I'm in withdrawal... I need something sweet. But what kind of dessert can I make without eggs, butter or milk? I mean, really, this is so stupid.   I said I was going to do this and I will, but, by golly, I will have dessert!
Enter: non-dairy chocolate chunks:

They don't look all that special but watch what they can do when they are called to action:

I just finished my third cookie...

I'll bet my bottom dollar that you've never had a vegan chocolate chip cookie and if you've had, I bet it didn't taste THIS good.   (We went to Vegas once and Richard made the mistake of leaving me alone at the blackjack table...BIG mistake;  but that's another story entirely) This recipe was so easy and quick to make, it may prove to be a major hindrance to the whole health kick thing I'm going for. At any rate, these cookies taste like the REAL deal people. Delicious!

No Meat, No Eggs, No Dairy, Leave Your Weapons Here...

     

Have you seen the documentary Forks Over Knives yet? If you haven't, let me just say two things: Watch. It. Watch it, if for nothing else, to say you've seen it. It is all about the meat and dairy industries, what they claim and the documented health benefits of eating a whole-food plant-based diet.
I watched it last year before I got pregnant and I had already started to incorporate some of the plant-based recipes into our weekly menu.  Then of course, I got pregnant and all I craved was meat. Drat.
Well, here we are , one year + later and I am inspired anew.
First, let me explain why: we recently watched another documentary (what? I happen to like documentaries)  Fat,Sick and Nearly Dead and was reminded of the benefits of incorporating more fruits and vegetables into our diet. Yes, I know it is a no-brainer.  But, the difference is, coupling that with the information, statistics and research behind the documentary in  Forks Over Knives made me want to revisit the plant-based diet claim EXCLUSIVELY.

 Yep, I bought into it hook, line and sinker.  I'm a gullible and impresionable individual. And now, for ONE WHOLE MONTH (we started February 3rd), we are going to eat an ENTIRELY whole-food plant-based diet.  We is a very fluid word...more like 'I '.  Richard is not exactly on board.  He's 'on board' when I prepare the meals, but when it comes to breakfast and snacks he high tails it to the "other side".

So, I am eating a plant-based diet because:
1. I am easily impressed
2. I am often times gullible
3. I want to try something new
4. I want to test their theory
3. I am scared of eating meat and dairy now.

The problem is, of course:
1. I love milk and butter
2. I love sweets
3. How do I replace a good pot roast?
4. I live in the land of milk and beef.

The trick is baby steps people, baby steps.
PROBLEM #1: 
To address the milk and butter issue, I purchased almond/coconut milk and it serves its purpose well enough.  The butter was going to be more of a challenge. When I went to the grocery store in search of a vegan "butter" spread there was none to be found.  They all had either lactose or partially hydrogenated fats and/or preservatives.  Preservatives? Preserva-nothing! I hates preservatives. They are everywhere, once you start looking for them, you'll notice them in everything, hiding in ingredient lists, being real sneaky-like. I'm on to them...little toxic cowards.
Anyway, when I came home, I did a little online research and ended up making my own whipped "butter". It tastes good and is very satisfying.  How did I make it, you ask? My, aren't we nosy? Actually, I took equal parts of olive oil and organic extra virgin coconut oil and threw in some sea salt then refrigerated it until it turned opaque. Then I took out my ugly handheld beater and whipped it up until it was light and fluffy:  Voila! Better than butter!

PROBLEM #2:
I have a severe and chronic sweet tooth.  I have no shame in that.  So how do I do a plant-based diet when chocolate, sugar, butter, eggs and cream cheese and I have been one big HAPPY family for so long? Well, again research and, just like our American borders, there are ways around these obstacles.  For example, yesterday was the feast day of St. Agatha,

  

which happens to be one of Mila's favorite saints (any excuse to celebrate is a good one here in the Meloche household) and, come heck or high water, I was determined to make a sweet something or other.  So I  made a Raw Carrot Cake. I found it in the Forks Over Knives Recipe book... Here's the recipe:

1 C. raisins
1 lg or 2 med. organic carrots, finely grated
2 C. whole walnuts, chopped finely
1/2 C organic shredded coconut
1 tbsp. tahini
1/4 C. maple syrup
1 tsp. pure vanill extract
pinch of cinnamon
pinch of cloves

1. Soak the raisins in filtered water until plump, then rinse and finely chop.  Put into a large bowl and add the rest of the ingredients.  Mix well, then press into a glass pie dish.
2. Let sit for one hour.  Frost with Vegan "cream cheese" icing and serve.

Vegan Cream Cheese Icing:
1 C. cashews
juice from 1 lemon
1/4 C. maple syrup
1 tsp. pure vanilla extract

1. Blend on high the cashews and lemon juice to break down the cashews and get a creamy texture, adding a splash of water as needed.  Add the rest of the ingredients and puree until desire consistency is achieved.  You want a silky, creamy texture. I didn't get that , but it's what you want. Here's the end result:

Not bad right?  Or so we thought... no one liked it except me.

PROBLEM # 3
How do I replace a good pot roast?
Well, for a simple answer: I made a polenta pizza yesterday that no one complained about - that's a success in my book.  I cooked cornmeal and spread it on a baking sheet and baked it at 350 degrees for15-20min. Then I spread tomato sauce on top and threw some cashew cheese balls ( pureeed cashews, lemon juice, tahini sauce and some water) and fresh veggies on top.  Then I yelled, "Come and get your grub people!" It was a lovely meal.

Now more than ever, St. Agatha, pray for us....

None but Thyself, Lord...

"Thou hast written well of Me, Thomas.  What reward wilt thou have? ...None but Thyself, Lord."

Yesterday was the feast day of St. Thomas Aquinas and when your husband/theologian is a "Thomist of the strictest observance" that's pretty much like the superbowl of feast days. 

First, I had the kids color a St. Thomas coloring sheet replete with a short narrative of his life from A Year with God.  Then, I ventured to prepare a tasty Italian meal in honor of this Holy Doctor of the Church.

MENU

Ricotta Gnocchi in Marinara Sauce

Cauliflower Florets in Red Wine Vinaigrette

Chicken Marsala

And, for dessert:

Italian Cream Cake with a Cream Cheese Frosting

You can't really tell from this angle, but their IS a swirly sun on the top because the sun is St. Thomas's symbol.  Why a sun, you ask? 

As Pope Pius XI said, the sun is St. Thomas' symbol because, "he both brings the light of learning into the minds of men and fires their hearts and wills with the virtues."  More recently, Bl. Pope John Paul II noted the special place of St. Thomas in the tradition of Christian thought, for St. Thomas "had the great merit of giving pride of place to the harmony which exists between faith and reason.  Both the light of reason and the light of faith come from God, he argued; hence there can be no contradiction between them."  

Everything turned out extremely well and the Professor was practically swooning at the dinner table.  

"To one who has faith no explanation is necessary.  To one without faith, no explanation is possible."  St. Thomas Aquinas

St. Thomas Aquinas, pray for us.

O Happy Day!

A wise woman once said, "to understand the heart of man is to understand his stomach".  Okay fine, the wise woman is me and the man is Richard, but that's beside the point.  Anyway, with that in mind, for Richard's birthday I wanted to make his tastebuds happy.  You know a woman loves a man when she considers his tastebuds.
Let us begin with the  menu:

Eggplant Lasagna (his favorite)
Carrot-Potato Mash

Green beans in red wine vinaigrette:

                                      

And Salisbury Steak (This is my 'go-to' recipe, we love it...thank you Pioneer Woman!) I wanted to get him Ribeye steak ($$$) from the local family-run marketplace but we reserve that for only the VERY special occasions, like...when family comes to visit and they pay for the steaks.  Special times like that.

Richard insisted on helping with the salisbury steak. And then Simon insisted on helping him.
                                             

Those onions made quite an impression on their unsuspecting victim.

This wine complemented the meal perfectly! 

Just a lil' dab'll do ya...

Home is where the meat is.

Onto bigger and better things. We waste no time here in the Meloche household.  Dessert is not a thing to be trifled with.

A slice of cake and a glass of Chimay...look at him, he's practically giddy.

Okay, and as for the birthday boy's gifts... I will say we went a little overboard, but ONLY because I didn't buy him a Christmas gift. There, I said it. I'm a horrible wife. Happy, now?

To begin, he received a hand-blown glass dipping pen and ink set. Old school is the new black.

Some manly notecards to go with said pen and ink.  Thank you Art of Manliness. And, for the record, I did warn Richard that having a fancy pen and cards isn't necessarily going to make his handwriting any more legible.

Some chocolate to not share:

A movie he loves:

A tie and couple of pocket squares. Did I mention old school is the new black?

And a rare, unframed, original hand-drawn rendering of never-before-seen monsters and bad guys. Do you have any idea what that piece is worth??

In other news, Augustin turned 7 months and is cutting his first tooth.

Thank you for being born, Papa!

Anatomy of a Birthday Cake

As you know, we recently celebrated Richard's birthday and, although, thankfully, he didn't ask for a birthday cake in the shape of St. Thomas Aquinas, he might as well have done so.  No, instead he requested German Chocolate Cake for his big day.  Not as simple as it sounds folks, because when my dear husband asks for German Chocolate Cake, what he is really asking for, is:  "German Chocolate Cake with Coconut-Pecan Filling and a Ganache-Buttercream Frosting" to be precise. Far be it from me to say "No" to my wonderful husband who works so hard to provide for his growing family, who pays all the bills and chops all the wood. Well, truth be told, I did say "No"... only at first.  Then I felt bad. So I made it.  It is his favorite.
Now, I am pooped beyond all telling.  The kind of 'pooped' from which you can never recover. Ever.
Why?   It took me exactly 1.5 days to make, assemble and frost this gorgeous ganache-laden cake. Let me take you behind-the-scenes:

First you start with the Pecan-Coconut Filling because it has to be chilled:

FOR THE FILLING:

4 large eggs yolks, room temperature

1 (12oz. can evaporated milk

1 C. sugar

1/4 C. light brown sugar

6 Tbsp. unsalted butter, cut into 6 pieces

1/8 tsp. salt

2 tsp. pure vanilla extract

2 1/3 C.sweetened shredded coconut

1 1/2 C. pecans, toasted and chopped coarse

Whisk egg yolks in medium saucepan, then gradually whisk in evaporated milk.  Add granulated sugar, butter and salt and cook over medium-high  heat, whisking constantly, until mixture is boiling, frothy and slightly thickened about 6-7 minutes.

Transfer mixture to a bowl and whisk in vanilla (this is where a premium-quality vanilla extract makes a difference), then stir in the coconut.

Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days.  You don't stir in the pecans until just before assembling the cake, otherwise you end up with Soggy Pecan-Coconut Filling. Not good. Upward and onward...

FOR THE CAKE:

4 oz. semi-sweet chocolate, chopped fine

1/4 C. Dutch-processed cocoa ( An item that has become next to impossible to find.  I order mine online.)

1/2 C. boiling water

2 C. (10 0z.) all-purpose flour

3/4 tsp. baking soda

12 Tbsp. unsalted butter, softened

1 C. (7 oz.) granulated sugar

2/3 C. packed light brown sugar

3/4 tsp. salt

4 large eggs, room temperature

1 tsp. vanilla extract

3/4 C. sour cream, room temperature

Preheat oven to 350 degrees.  Grease two 9-inch round cake pans ( I like Wilton because they are 2 inches deep), line with parchment paper, grease parchment ans flour pans.  Combine chocolate and cocoa in small heatproof bowl, 

pour boiling water over mixture, and let sit, covered, for 5 minutes.  Whisk mixture gently until smooth, then let cool to room temperature.  Whisk flour and baking soda together in medium bowl and set aside.

Beat butter, sugar, brown sugar and salt on medium high until light and fluffy, about 3 minutes.Add eggs, 1 at a time, and beat until combined.  Beat in vanilla, increase speed to medium-high and beat until light and fluffy, about 45 seconds.  Reduce speed to lo, add chocolate, and then increase speed to medium and beat until combined, about 30 seconds, scraping down bowl once or twice.

Reduce speed to low, add flour mixture in 3 additions. alternating with 2 additions of sour cream, scraping down bowl as necessary. Give batter final stir by hand (batter will be thick).

Divide batter evenly between prepared pans and smooth tops with rubber spatula.  Bake cake until toothpick inserted in centers come out clean, about 30 minutes, rotating pans half way through baking.

Let cakes cool in pans on racks for 10 minutes. Remove cakes from pans and let cool completely, about 2 hours, before filling.

Moving on to the Ganache-Buttercream Frosting:

FOR THE FROSTING:

1 pound semi-sweet chocolate, chopped fine (do not use chocolate chips)

8 Tbsp. unsalted butter

1/3 C. sugar

2 Tbsp. corn syrup

2 tsp. vanilla extract

1/4 tsp. salt

1 1/4 C. heavy cream, chilled

Melt the chocolate in heatproof bowl set over saucepan containing 1 inch of barelt simmering water, stirring occasionally until smooth.  Remove from heat and set aside.  Meanwhile, melt butter in small saucepan over medium-low heat.  Increase heat to medium, add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4-5 minutes.  In large bowl, combine melted chocolate, butter mixture and cream and stir until thoroughly combined. This is where you start thinking and hoping you're done and then cry softly because you're not.  Steel yourself. 

Place bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against the sides of bowl (1-2 minutes).  Beat frosting on med-high speed until frosting is light and fluffy, 1-2 minutes.  Using  rubber spatula, stir until completely smooth. 

Whew! Don't say I didn't warn you.

FOR THE ASSEMBLY:

Now, you are ready to assemble the German Giant.  Remember those toasted, chopped pecans? It is time to mix them into your coconut filling.

If you are real adventurous, you could cut each layer in half and end up with a four-layer cake but I don't like all those crumbs.

I inverted the top cake so you end up with a nice smooth top to work with.

Almost there...all that's left are the final touches

Ta-Daaa! 

Okay, I'm going to bed now. 

Signed,

Frau Meloche

* Recipes adapted from Cooks Illustrated.

Sweet Retreat

To ring in the advent of a new year, we went on a family retreat to Our Lady of Clear Creek Abbey located east of Tulsa, Oklahoma.  It is a Catholic Benedictine Monastery of the strictest observance.  The monks live a quiet, simple life wholly dedicated to the Benedictine charism of  'Ora et Labora' :  Pray and Work.
Indeed, when they are not praying they are working:  "The monks of Clear Creek endeavor to be self-sufficient, cultivating the land, raising livestock, and selling products made in their own workshops".

In a word, it was...awesome.  We went there last year for New Year's Eve and it was so peaceful and prayerful that it has quickly become for us an annual retreat (as quick as annual can be, I guess). It is more like a spiritual reboot than anything else, where the effects of witnessing such a strict, holy and monastic life lasts a whole year for us laypeople.  We probably still smell of incense.
The icing on the cake? Holy Mass and the Divine Office are celebrated in Latin and sung in Gregorian Chant.  It was so... poetic.  I bet these beautifully austere and holy men have to tie anvils to their feet so as not to levitate and cause a disturbance during Mass and prayers.
Here is our retreat in pictures; and if you feel a sudden strong urge to meditate or pray...don't fight it.

The guesthouse where we stayed.

Our view out the front door.

Mila writing to the Pope. Just kidding.

The church and monastery.