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Showing posts from October, 2009

basic white cake with chocolate mousse icing

Basic white layer cake with chocolate chips and chocolate mousse

Like the little black dress, the basic white is a timeless classic. When you can't think of a dessert to make, or want something that will go with everything, the white cake is the perfect thing to fall back on. What's even more is that it's the perfect blank dessert slate, totally customizable to whatever creative inventions you're feeling in the moment - much like dressing up a LBD with accessories, making for a totally different outfit each and every time, even when starting with the same thing. You can make it a layer cake, add chocolate chips, make it an ice cream sandwich and top it in many different ways.

Serves 4

To make*
1 cup macadamia nuts
1 cup cashews
1 cup walnuts
1 tsp cardamon
1 tsp vanilla
1 cup dates

blend all dry ingredients in food processor until finely crumbly.
Add dates and blend until dough sticks together.
Press into 2 small springform pans.
Remove from pans.
Shortly before serving,…


Spiced apple pie

It's thanksgiving weekend. I'm not so happy about it this year as my parents are leaving for a pan-asia tour on tuesday and thus my mom is unable to prepare our usual thanksgiving feast. That means no wild rice salad, lentil-carrot salad, or squash patties for me :( And I will miss having dinner with my side of the family - it's what we do best!

To make up for it, I made a bunch of delicious fall food. Tofu stuffed with brown rice and mushroom gravy from Fat Free Vegan and raw spiced apple pie. I've made the stuffed tofu before and let me tell you, it is aMAZing!! Although, word of warning: it does take like three hours to make. No joke. So make sure you have enough time!

plate on right, clockwise from back: roasted potatoes, honey-maple turnip, tofu stuffed with mushroom brown rice, brown rice stuffing, mushroom gravy, green beans, carrots
The apple pie is made of of sweetly spiced apple slices on a sweet pecan crust. I piled the apples high and left …

paprika-spiced home fries

For all Canadians, there's a sense of fear and anxiety associated with fall. Yes, it's beautiful and lovely with the leaves and whatnot, but it also signifies the end of what's normally a very short summer and the doomed coming of what will be (or at least feel like) 6-8 months of dark and cold, cold, cold. This fall has so far been particularly distressing as in Toronto we didn't really have a summer at all; warm days were few and far between, and what we've seen so far of fall is cold, dark and wet. And of course there's the feeling of foggy inertia that comes with each windy blow of a spray of cold rain in your face; the inevitable feeling of needing to cocoon - and fast - as the cold comes in.

I'm trying to focus on the positives: fall fashion, fall foods. The fall marks the arrival of chunky gray cardigans, wellingtons, root vegetables and soups... It means baked goods and warm drinks and woolen tights... Now, those are things to look forward to!


anti-pasto pizza party

On Sunday afternoon, my husband and I went for a walk in my old neighbourhood for a little organic oven love. Oh my do I love it there! We had vegan sandwiches on aMAZing gluten free bread, Dav had a vegan black forest cake, and I had a vegan and gluten-free brownie with fudgy icing. Truly, I wanted to buy everything there: they had cookies and muffins and other muffins (!!!). Somewhat luckily, they were out of many of their vegan and GF items, so I had a bit of an easier time deciding. Too late I saw the german chocolate cake - next time!! I also bought two pizza crusts for dinner.

My parents, taking pity on us as we were sick all last week, brought us a container of delicious antipastos!!! Olives (!!!), peppers, mushrooms, artichokes, YUM. So for dinner, I made pizza with red wine tomato sauce, crumbled and panfried tofu and antipasto. Oh my, I wish I was eating this again. right now.

mmmm pizza