During that brief hot spell (between snow and freezing rain), we had a beautiful night for our May supper club. Our special guest was Bea Jokusch, owner of Baked by B. Her authentic pretzel rolls and bread speak for themselves. Delicious and affordable, you you can order by emailing her at firstname.lastname@example.org or calling 676-8752.
Everyone was interested to hear about my trip to New York with my literacy project Wireman. You can see wonderful (short!) videos of kids and teachers on my youtube channel.
While in New York, I ate at 3 well-established and famous-for-their-delicious vegan food restaurants: Candle 79, Blossom NYC and Angelica’s Kitchen. While there I sampled dishes like the Morrocan-spiced chickpea cake at Candle 79. It was served on a bed of sauteed kale, broccoli, onions and jalapenos with a red pepper coconut curry sauce and date-apricot-ginger chutney and sprinkled with toasted almonds. It was good–no doubt about it–but it wasn’t more flavorful than entrees like Dave Ogren’s roasted vegetable and chickpea patties with cucumber mango relish and coconut curry sauce.
Or Melissa’s Hot & Cold Thai Salad or my spicy black bean cakes with guajillo rojo sauce, roasted tomatillos and cilantro-lime sour cream.
My mizuna salad, adapted from this one in the NYTimes (a little smoked paprika and jicama stood in for the smoked turkey)
I don’t have lovely pics of the garlic sauce, the arugula pesto, the bok choy salad, the double pea stew or the marinated salad. It was such a bounty. Thank you everyone. Please note that there are simple and elaborate dishes. The most inventive dish (he always wins!) went to Geoff Fields who, admittedly, had to handsell his Thai tasting vinegar. Geoff made a rhubarb, grapefruit, lemon and mint simple syrup infusion and paired it with balsamic vinegar. What a palate cleanser. Plus, it looked just like a glass of red wine!
First up, Christina’s ginger-spice cupcakes, made famous by Chloe Coscarelli, the first vegan baker to win Cupcake Wars.Here’s Christina with her husband, Dave.
Vegan Banana Bread made for us by Liddy and Ruth’s Heart-Healthiest Chocolate Chip Cookies in the World
Kris Siegel brought her son Bennett and this lovely chocolate cake. Find the recipe at the end of the post.*
Last but not least, here are Cindy’s beautiful mini banana splits
Because it was spring! some of us opted to sit outside…
We hope you will be encouraged to join us if you, too, are interested in healthy (and sometimes indulgent) plant-based food, good conversation and nice people!
We’re especially hoping to see Marie Catrib as our special guest next month. As you may have noticed from last month’s post, Marie cooks a lot of our dishes….
But she never gets to sit down and enjoy herself. So we made her a big invitation and are hoping–fingers crossed–she can come with some of her staff to be served by us. Even if she’s not able to come, we wanted her to know how much we appreciate her food. Thank you, Marie!
Last but not least, thanks to Melissa and Marilyn for helping me with the photos and a big thank you to Christine who supplied us with re-usable name badges!
*Deep Chocolate Vegan Cake & Chocolate-Peanut Butter Frosting
(with Kris’s notes in parentheses)
Chocolate Cake: (This recipe makes an 8” square cake-not nearly enough, in my opinion. Double it to make a 2 layer cake, or a 9”x 13”)
1 ½ c. all-purpose flour
1/3 c. unsweetened cocoa powder
½ tsp. baking soda
½ tsp. salt
1 c. sugar
½ c. canola oil
1 c. cold coffee (or water)
2 tsp. vanilla extract
2 T. cider vinegar
Chocolate-Peanut Butter Frosting: (I tripled this recipe to frost 2 layer cake & had some frosting left over.)
1/3 c. semisweet chocolate chips
¼ c. smooth peanut butter
3-4 T. water
1 tsp. vanilla
1 c. powdered sugar
Directions for Cake:
1. Preheat oven to 375 degrees. Grease and flour your baking pans.
2. Whisk together flour, cocoa, salt and sugar. In another bowl, combine oil, coffee or water, and vanilla. Pour liquid into dry, and mix until smooth. Add vinegar and stir briefly. Pour into prepared pan(s).
3. Bake 25-30 minutes.
Directions for Frosting:
1. In heavy saucepan, melt chocolate chips over medium-low heat. Beat together peanut butter, water, and vanilla until smooth. Beat in powdered sugar, add melted chocolate, mixing until blended. (My frosting was too thick, so I added a few tablespoons of soy creamer.)
2. Spread frosting onto cooled cake.