Monday, May 20, 2013

Monday, May 13, 2013

Vegan Treasure Chest Cake

Last week was a bad week. Nothing majorly catastrophic, just a collection of a lot of really crappy little occurrences culminating in a minor anxiety attack in a checkout line at Target:
  • I was turned down for 3 different jobs
  • I got a parking ticket due to my own stupidity (and they are not cheap in LA)
  • both of my embroidery machines were crapping out on me the week before I'm vending at World Fest
I know in the grand scheme of life, these are not a big deal but in my own little reality it was certainly frustrating. Needless to say, I was desperately in need of some creative therapy and lucky for me my nephew's 6th birthday party just happened to be last Saturday. 

It has become a tradition for me to make him a birthday cake matching the theme of his party. There has been a monster truck, a Transformer and this year it was a treasure chest from Jake & the Neverland Pirates. In years past I didn't make the cake vegan because I'm the only one in my family who is, but this year I decided to go for it and not tell anyone until after they said how awesome it was (I'm nefarious that way).

I found a Betty Crocker chocolate fudge cake mix that was accidentally vegan (I know, I know, not the most healthy of choices, but my baking from scratch attempts usually end in complete and total failure). I substituted the 3 eggs it called for with 3/4c unsweetened apple sauce and it turned out AMAZING!

The bottom part of the chest was made up of 4 layers of deliciously awesome chocolate cake and the lid was formed from handmade vegan rice crispy treats. I used chocolate fondant to cover both parts and yellow colored vanilla fondant for the decorations.

There were a lot of little details I didn't have time to get to, but I think it turned out super cute! The whole process of decorating a cake like this is therapeutic for me. I find the kneading and rolling of the fondant to be soothing. It was definitely exactly what I needed to forget about the previous events of the week - and chocolate cake can solve almost any problem - amiright?!

Everyone loved the cake and it was fun to tell them it was vegan after they all raved about it! My nephew had a fun pirate themed pool party and he seemed to be excited about the treasure chest cake his auntie made him.

Me & Jake

Sunday, May 5, 2013

L.A. Vegan Beer & Food Fest 2013

Yesterday was the 4th annual Los Angeles Vegan Beer & Food Festival. Last year I was a volunteer, but this time around I wanted to roam around and enjoy the fest free of responsibility. My husband and I met up with some awesome friends and had an amazing time eating great food, drinking beer (full disclosure: I do not like beer! I tried a few and really didn't like any of them except for the one cider I found and the kombucha beer), enjoying amazing music and meeting new people.

My friends Jeremy & Lucy - that's me in the middle.

It's so refreshing to attend an event where you know you can eat and drink everything there, no need to hound each vendor for their ingredient list. I would love to see more vegan events like this in L.A. throughout the year! There were so many people - I love what a large vegan community there is in this city.

Photo Credit: Zombie Eye Photography

On to the food! We ate so much, but only hit about half the vendors. There was a lot of yummy looking food I didn't get to try - it's hard to pace yourself and still try one of everything!

First stop, the Seabirds truck. I knew the line for this one would get long so we ordered our Battered Avocado tacos right off the bat. Just as amazing as I remember them being last year! Certainly one of my favorite vegan dishes ever.

Next stop was The Frankenstand - always a treat, great vegan hot dogs, but today we tried their special Cannibal sandwich.  Super good - the green sauce was amazing.

After a brief pause from eating, I moved on to some vegan tamales. These were made with soy meat and beans. It's been SO long since I've had a tamale and this one definitely hit the spot!

Sometime after the tamale and sampling numerous beers I did not like (nothing against the beer makers, I've just never been a fan of beer) - we came across the beverage highlight of the day (cue singing angels): Unity Vibration Kombucha Beer. I think I drank about 17 glasses of this stuff. It was light & refreshing. The raspberry was delicious, and the ginger was a perfect way to settle my stomach so I could get back to eating more stellar vegan food. Plus - it's gluten free!

After waiting in a line that did not move for 20 minutes hoping to get some jambalaya, we gave up and went to Tony's Darts Away for a seitan french dip sandwich. The au jus was to die for!

Couple more glasses of kombucha beer later, we went back to Seabirds for potato & cheese taquitos. Super crisp and tasty, though not as fantastic as the avo tacos. I could live off the creamy sauce they were topped with.

There were also some french fries from Fresh Fries and a dynamite roll from Shojin consumed during the day but I forgot to get pics of those.

Overall the day was a mad success and I cannot wait until next year! My friend Melissa and I even got to meet the Happy Cow!!

**The one drawback of this year's fest was the bathroom situation. I'm not a fan of porta-potties, but I will use them in dire situations. Unfortunately there was no water in the hand washing stations every time I checked throughout the day and no way was I going to use the bathroom without being able to wash my hands after :( There was also a massive line most of the day. I know this year was the biggest turnout they've had, so hopefully next year they will improve on that.

Wednesday, May 1, 2013

Easy Vegan Nachos

These nachos are super easy and damn tasty. Paired with beans & and salad they could be a complete meal or served as an app on Cinco de Mayo!

What you will need:
Tortilla chips
Vegan cheese shreds
Diced tomatoes
Garlic powder
Black pepper
Vegetable oil spray

1. Preheat oven to 425ยบ. Line a cookie sheet with foil and lightly spray with vegetable oil.

2. Layer chips evenly across the sheet. Sprinkle with cheese, tomatoes & spices.

3. Heat in the oven for 5-6 minutes (the chips can burn quickly so keep your eye on them!) until cheese is hot & bubbly.

I served mine with organic refried black beans. Sadly all my avocados had gone bad or else I would have sliced some of those up to go with it as well.