Thursday, November 27, 2008

Gaining 5lbs. overnight, thanks THANKSGIVING!

So Thanksgiving was pretty NICE.
No work, little cousin came over, obnoxiously oversized dinner, good laughs, and all the other fantastic bullshit that comes with celebrating Thanksgiving.

I spent a good week or two sprouting, dehydrating and experimenting with different mediums and marinades that could make for a proper turkey substitute. Last year's Thanksgiving was kind of lame food wise, so I wanted to really step it up this year. Mostly in part to wanting to show my extended family that a raw Thanksgiving won't be solely about a carrot carved into a drumstick.

Those assholes wanted to put me in charge of basting the turkey as well. What the fuck is that shit?!! Obviously, they must know how much I love slathering butter on dead animals.

Anywho, tomorrow is black friday (yay) and yes, I intend on being one of those people who wake up at the ass crack of dawn to celebrate Christmas materialism early. Hate me for it, I really don't give a shit, I'm a holiday whore and I have NO shame in admitting that!

I'm also bracing myself for the cookies that will soon follow as soon as mid-december hits.
THAT is going to be some crazy shit!

Here's my Thanksgiving dinner...I didn't really bother to take pictures of the family, since I spent most of my time in the kitchen (I get lazy with recording this shit sometimes).

Pumpkin Pie, Cranberry-Cherry Compote, and some marinated Butternut Squash

                   "Turkey", Mashed "Potatoes" with a Portobello Gravy, and Stuffing

The Cranberry Compote here with Rosemary

  Pumpkin Pie via the DEHYDRATOR! 

The most exciting part about experimenting with different mediums is finding new ways to do things to better suit those modifications. For example, I know many raw pie recipes call for refrigeration. BUT, what if you're craving a slice of WARMMM pumpkin pie? Stick it in the dehydrator, and that pie is shit outta luck, gettin all melty and nasty like. And granted that a LOT of entrees can be done in dehydrator, getting the right consistency without being overly reliant on fats to solidify it can prove difficult.

I'm happy to report that I used literally no more then 1/4c. of nuts in ALL of this (mostly because nut heavy dishes can turn expensive really quick).

Enjoy the pictures and look forward to more since finals week is coming up, and after that i'm on BREAK!!! (which means yes, more food making) :]

Monday, November 10, 2008

vegan cakes, not RAW RAW RAW, for once

"Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types.  But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime."  ~Edward Abbey

So saturday was my manger's birthday at our store, and since everybody decided to more or less do their own thing for her, I picked something that I'm at least half way decent at. BAKING, chyaa. I was actually specifically instructed to "not make any healthy shit"...and that being a direct quote from at least 3 people I work with...fair enough I suppose, since making a cake of this proportion raw would cost me, um...a LOT. I love my manger, but really, not enough to blow over $50 for ONE cake. For serious.

The cake is vegan however, and shit, I haven't worked with any of the baking mediums for quite some time. I mean, now and AGAIN, i'll pull something out of my ass for my mom or whomever (both literally and figuratively, thank you), but it's really not something that I strive to perfect on a daily or ever weekly basis.

Inside of the vegan fondant, which let me just say, turned out surprisingly well, was a honey "buttermilk" cake with a strawberry rhubarb custard. Before I went vegan however long ago, I used to make my own fondant (way cheaper) for cakes, and it always came out tasting This fondant however, courtesy of my cousin's taste tester skills, came out as he describes "TASTES LIKE YUMMMY!" I hope I wasn't wrong in assuming that this was a good thing, since he has a tendency to pick and eat his boogers when he's bored.

The top of the cake, the "whipped cream", was a vegan vanilla bean icing, finished off with some vegan sprinkles I found at the vitamin shoppe across the street from my work. The cake was modeled after our new holiday cups that were released on the 4th of this month. Starbuck's trying to get ahead of the game? A lot much, for real.

The logo with the siren was somehow smashed by my non-existent boobs, err.. chest plate, while attempting to create a brown "filling" that resembled coffee. It was promptly fixed once I uploaded these pictures and realized the sirens face was melting into her body

All in all, the cake took about 13 hours to finish... roughly the same amount of time a raw version would've taken me. Actually, I lied. A raw version would've been at LEAST a week with sprouting and all that other yeah..
Cute though, yes?? I think it came out pretty good anyways...and my manager loved it, so that was pretty bomb. (her actual response was "holy shit april, what the hell! this is fucking amazing!") yes yes, thank you!!!

On a much sadder note, my best friend is leaving the state to move in with her boyfriend of 6 years. I'm not going to talk about it too much because you know, it's more personal, but yeah.
Also, I've signed up for a scholorship that requires me to maintain straight A's on the Dean's list for the Natural Sciences Dept. That being the main reason why I been like a ghost on blogger, GI2MR, etc etc.

Forgive me!?

Thanksgivings gonna be the shizznit. I'm already planning out a whole menu of raw goodness. Both non-dessert and dessert (obviously) related.
Good stuff.