Happy (Belated) Holiday/Christmas!

     Happy belated Christmas, Hanukkah, Kwanzaa  Christmakah, etc    veggie eaters, food lovers, and all around sexy crews!~

     Christmas ever started with a complete lack of sleep and a meek attempt at dehydrating tomatoes...which took over 12 hours!! But first...my oven got tickled hardcore this time around. I had a Christmas/Holiday party to share with a lovely group of buddies and we played a sort-of Yankee Swap/Secret Santa type of deal. I made up funky money banana bread~ chocolate chips, cinnamon, ginger, cranberries, raisins  walnut, pecans, coconut~ everything was whole wheat, organic, and I slipped in vitamin B12 drops, vitamin C drops, etc... I got a bit too excited. 

Funky Monkey Bread, before and after~ photo taken by VeganBeats

     The next day was the day before Christmas Eve, and I had a lot of dehydrating and baking to do. But I got pretty awful and heartbreaking news...so I lazed up. I had planned on baking four cakes, dehydrating tomatoes, and making a peppermint brittle. These buggers owned my oven...for about half a day!

Oven-dried tomatoes...before the 12 hour marathon~ photo taken by VeganBeats

     Christmas eve rolled up and thanks to tomatoes, cake baking happened all day Christmas eve. I spent this Christmas eve with the ever talented and wonderful Scotty Soul...where the plan was chill, make dinner, exchange gifts, listening to silly Holiday tunes, and watching far too many Christmas movies...
     I didn't get a picture of the yummy dinner we made but I'll gloat a bit. We stocked up on two massive bags of veggies and spices and made a big and beautiful pot of veggie soup.
     Menu~ Scotty Soul's favorite...Soup and toast!

     The recipe is a bit all over the place, but here's a gist:
What We Used:

1. 1 med-large onion, chopped
2. 2 medium sweet potatoes chopped
3. 1 pint of cherry tomatoes, or 0.66 Kg of tomatoes chopped
4. 1 large carrot, chopped
5. 2 small head of baby napa cabbage, chopped
6. 4 leaves of dinosaur kale, chopped
7. 3 leaves of chard, chopped
8. bag of enoke mushrooms, chopped
9. 1/2 medium zucchini, chopped into half moons
10. 1-2 T olive oil
11. 1 T garlic minced
12. 1-3 T black pepper
13. 1 t salt
14. 1 T Chinese pepper
15. 1 T mixed herbs

What we Did:

1. heat a medium/large pot to medium high heat, add the oil
2. When the oil is hot, add the onions and sweet potatoes~ set to low heat and watch
3. After you can smell the sweetness, add the chopped tomatoes *Let this Stew and boil down to make a broth of sorts*
4. Add carrots and garlic.
5. After 10 minutes, add everything else and let boil down to desired thickness!

~Toast optional~

Scotty Soul and dins~ photo taken by VeganBeats

     Scotty Soul gave me such amazing and perfect things...that soon enough I'll get to use ALL THE TIME~ Right now I've got a SICK electric blanket that keeps me super super snugly  And I got some perfume that makes me feel like a sassy lady (hell yea), and as soon as I update to an Iphone5...food will start looking sexier. But the thing I'm beyond tickled for has been chilling at Incheon International...soon...soon~
     Christmas day was a joll at Kia and Sean's!!!! I made an intense and drunky cake for the occasion! So..what is this complexity?

My Christmas cake!! photo taken by VeganBeats

     Ginger rum cranberries, blueberries, and raisins in a dark chocolate cinnamon cake with a green tea, ginger, and rum butter-cream frosting! Rich is flavor and alcohol~ whasa!
     Enough squiggling, let's see what Kia and Sean stabbed and stretched my stomach with! Get a napkin...

scalloped potatoes~ photo taken by VeganBeats

spinach and artichoke dip~ photo taken by VeganBeats

tomato, shitake mushroom, cashew cheese pizza~ photo taken by VeganBeats

stuffed mushrooms~ photo taken by VeganBeats

lentil loaf~ photo taken by VeganBeats~

     There was also olive tempanade, baguettes, babaganoush, jello (agar) shots, alcohol...lots of alcohol, and  a stupid delicious salad chalk full of pomegranate (!!!), apples (!!!!), lettuce (AHHHH!!!!!!), pecans (!!!), and a tofu based dressing. I had bowls of this....bowls....stomach stretching greens gamble~

Grasshopper pie~ photo taken by VeganBeats~

peppermint fudge~ photo taken by VeganBeats~

Grasshopper pudding cups~ photo taken by VeganBeats~

chai cake~ photo taken by VeganBeats

     I drank loads, laughed a lot, ate too much, smiled, and was full of immeasurable amounts of love...

I think I need a tissue break...

Happy Late Holidays!!

New Years is around the bend!!!!

Scotty Soul's Surprise

     October has been more than busy, stressful, emotional, and brilliant. It started off with the death of a brilliant man, upsetting family realizations, emotional roller-coasting, a draining wallet, and rounded off with birthday celebrations, party preperations, smiles, laughter, growth, an anniversary, new family members, Halloween jams, and November began with a SURPRISE!
     This is a silly side-note and apologies to my girl, but Hamlet and I celebrated two years together on October 26th! She has brought so much joy and love into my life! The nights I've ended snuggling up to her are immeasurabley blissful!

baby~ photo taken by VeganBeats~

     Anyways, Scotty Soul had his birthday on October 29th and since Halloween is on the 31st, it's been a bit neglected. For his actual birthday I made him a super veggie friendly but NOT vegan birthday dinner paired with a massive yummy salad~

up close, and not that pretty~ photo taken by VeganBeats

     When I was a little thrasher, my nanna used to make baked macaroni and my entire family and I would literally melt in it's scent. She would make a creamy roux, rich buttery smells and whole wheat flower, with soft cheeses, and baked with a crunchy ritz cracker and butter topping. Not healthy, but very comforting, and delicious. Scotty Soul isn't vegan, and I wanted to make something homey, comforting, and special...

     The non-vegan dish was a baked three cheese macaroni. The cheeses were feta, extra sharp cheddar (VT!), and pepper jack. The veggies I threw in were broccoli, spinach, kale, caramelized onions and bell peppers, and the topping was blended tortilla chips (less salt overall chyea)~ 

Scotty Soul's plate~ photo taken by VeganBeats

     The salad I made was chalk full of greens and all sorts of textured roughage. Iceburg lettuce, romaine, green and red leaf lettuce, spinach, kale, onions, broccoli chunks, celery, cucumber, and bamboo shoots! The dressing I made was my "friends with salad" dressing.
      One of the gifts I made for him was a custom deck~ Got a board, sanded it down (thanks to my neighborhood grocer for finding sandpaper for me~) and spent all night painting finishing touches while ruining four cakes...ugh

his deck~ photo taken by VeganBeats~

again~ photo taken by VeganBeats~

     But...BUT this past weekend a community that has nothing but love for Scotty Soul joined up at Braii Republic for a Surprise party! I still managed to ruin a couple cakes but eventually made two that I aimed to make! The first one was Jake the Dog from Adventure time WATCH THIS SHOW!!!

Jake the cake~ photo taken by VeganBeats~

     ...and the second was one of his childhood "dream" cakes!~ (Thanks to the goddess and stunning Carrie for helping me out =^ㅊ^=)..

dream pool cake~ photo taken by VeganBeats

     The Jake cake was a dark chocolate cake with white chocolate and cranberries with a coconut butter cream frosting with cocoa essence. The dream cake (the swimming pool cake) was a dark chocolate, cranberry, white chocolate, and peanut butter swirl cake with a dark chocolate and coconut butter cream frosting with raspberry and strawberry essence. The "pool" part was organic strawberry jam.
     The cakes themselves were vegan but the frostings weren't due to actual butter used (baked birthday dinner leftover ingredients) and the peppero sticks~
   

Razz'Bitten Coffee Cake

     It's October first, the official kick off day of Vegan MOFO!! October being a damned Brilliant month anyways also is all about Vegan celebrating! Hopefully this time around, I'll do a much better job of posting some drool-worthy vegan noms, itches in the kitch, gastronomical spoilings, mind-opening situations, etc...Vegan shares! So let's start this eh?
      Several months ago I got to thinking about home, my neighborhood, and the comforts of my old suburbia. My neighbor used to always whip up coffee cake and I could smell the sweet cinnamon lingering in the air, in our u-turn shaped corner, and it singled calming mornings, and dew dropped grass. I don't remember ever eating it, but this aroma was a consistent smile-birther!
     I got to oven playing and made my own fun version of a coffee cake. I threw in a lot of cinnamon, extra dark chocolate chips, coconut sugar, and ginger. The crumble topping was loaded with extra fine shredded coconut, pecans, walnuts, almonds, organic oats, maple syrup, and coconut oil!The smell that seeped slowly and seductively out of the oven left me licking my lips, and I'm not very much of a dessert gal!
     I'm not very fond of a monochromatic plate (unless it's all green) so I whipped up a sweet and cold cream-like sauce to add some balance. I wanted something tart to work with the chocolate/cinnamon coffee cake. I used a frozen banana, frozen strawberries, almonds, vanilla, maple syrup, and a kiss of coconut milk~ I blended that all up, it turned into a slightly more runny sorbet and poured it on top of the cake. Then a cute ginger slice stretched out on the dish....glory~

yumm~ photo taken by VeganBeats

     The problem...can't call upon a recipe because I blind-sighted this...though I will attempt this again~

Happy Mofo VeganBeaters~~

=^ㅊ^=

Veganbeatin' Carrot Eatin' Cake'n Wedding blitzin~

     The other week I took on the task of making a wedding cake for the beautiful and brilliant VeganUrbanite! I used to bake back in the states and since I've kicked it Seoul-side, homes without ovens is the norm so my baking endeavors took a standing still...but then~ oven gifting, and itchin'n the kitch has granted me to time to kick it baking style~
     The cake made was a carrot cake~ and the frosting was a nearly raw almond cream cheese frosting~~

pre-mix~ photo taken by VeganBeats

VeganBeatin Carrot Eatin' Cake:
What you need: 

1. 2 1/2 C whole wheat flour (you can use all purpose if you're craving so)
2. 2 t baking soda
3. 3 t cinnamon (freshly ground)
4. 1 t ground ginger
5. 1 t baking powder
6. 1 t green tea salt
7. 1 c coconut sugar
8. 3/4 c brown sugar
9. 3 t ground flaw seed and 3 T water blended
10. 1 t pure vanilla extract
11. 1 c vegetable oil
12. 2 c organic shredded carrots
13. 1/4 medium pineapple chopped and shredded
14. 1 c shredded coconut
15. 1 c walnuts
16. 1/2 slivered almonds
17. 1 c raisins

What to do:

1. FIRST, get all the ingredients prepped up...shred those carrots, pulse and chop that pineapple and throw it all in a blender/magic bullet/whatever shreds like mad! This cake takes a while to make...
2. In one bowl, mix all of your dry ingredients
3. In a larger bowl, mix all the wet ingredients except the oil, carrots, and pineapple (along with nuts and raisins)
4. pour all of the dry ingredients into the "wet ingredient" bowl and do some more mixing
5. Stir in the carrots, pineapple, nuts, etc...
6. Smooth the batter into a 10inch round cake pan and bake at 350 degrees F (or 180 degrees C) for 40-45 minutes

***I doubled this recipe and made three cakes!!***

oh hey you~ photo taken by VeganBeats

     Vegan cream cheese is not available Seoulside, there's no tofutti (whine whine whine) so this was a challenge. I've made mock cheeses and nut cheeses but cream cheese Aiiii~ I wanted to go with almonds and toyed around in the kitchen and came up with this lengthy process~ 

soaking and now removing all that skin...(photo taken by VeganBEats)

I started with a cream cheese and then when that was done...made the frosting~~

Raw Almond Cream Cheese:
What you need:

1. 1 c raw almonds
2. enough water to cover the almonds for 8+ hours...then another 1/3 c for later
3. 1/2 t green tea salt
4. 1 t lemon juice

What to do:

1. soak the raw almonds for 8 hours or overnight, after, rinse and drain them
2. blanch the raw soaked almonds by pouring boiling water over them and letting them sit in that jacuzzi for 5 minutes
3. remove ALL of the skins (it's hottttt)
4. add all of the ingredients into a blender and shred that ish up!!

***I TRIPLED this recipe***

Oh, Now you want frosting?!~

1. get all that yummy (COOLED) almond cream cheese and mix it with 1 c powdered sugar (I made my own coconut powdered sugar)
2. 1 t pure vanilla extract, got it? add it
3. a couple spoonfuls of vegan butter...yea add then it too
4. Blend that ish...then throw it in a fridge!

cream cheesy ~ (photo taken by VeganBeats)

     This cake was a lot of fun to make, but took a LONG time to make...luckily, my house smelled wonderful and I was in a little sensory heaven...minus the nomming part...

For another time!!!

All ready to go (VeganUrbanite did the decorating herself)~ photo taken by VeganBeats)

Loads of love to VeganUrbanite and David and positive vibes for their beuatiful (continuous) journey~~~

Oven playing~

     I have an oven! I can now play baker whenever I want, roast things, and hell~ I can dehydrate things!! It's been maybe a week and I've already roasted some zukes, made some cookies, and baked a few cakes for my buddy Brian~

the cake~ (photo taken by VeganBeats)

     The cake was a mash up of nearly everything, chocolate chips, mangoes, cashews, peanuts, coconut, almonds, and cranberries! The frosting was a coco-peanut butter butter cream. I made a bunch more cakes that only differed in that they were coconut-oat chocolate chocolate chip with a peanut butter coconut butter cream frosting.
    I also made some dark chocolate protein bars...!!

very VERY rich~ (photo taken by VeganBeats)

     It was raw dark cocoa, almond butter, peanut butter, cashews, cranberries, and coconut! I think I may have threw in a load of flax too...

Maybe I'll finally learn how to bake up a dense studded-bread~

Itchin in the Kitch~

     My cooking has been suffering a LOT lately. Suffering by just not happening. (How often do I whine about this) but I did some playing and created some pretty flavor packed stuff!~
     I'm a little exhausted and lacking words at the moment...so here's some pictures!

tumeric rosemary and black pepper almonds (photo taken by VeganBeats)

     When I go food shopping, I've been buying nuts, which really isn't necessary. They're expensive and pretty easy to make at home. So I went for it and made some AWESOME spiced and flavor jacked almonds! These are tumeric, rosemary, and black pepper "French-fried" almonds...yum!!
     Just to make something pretty I whipped up a chocolate strawberry cake~

chocolate strawberry cake (photo taken by veganBeats)

     Can you see the strawberries peeking out?!~ To make it extra pretty and a bit more complex, I made a raw coconut cream and chocolate hazelnut "frosting."

pretty! (photo taken by veganBeats)

     This was rich, lovely, full of fruit, and besides the natural fats pumping from coconut, it's essentially fat free. The only additional fats in here were whipped flax seeds!!

     More to come, more playing to get on~

Sorae Villiage Christmas Market

     Last weekend I met up with some wonderful friends (I'm loving this trend) and we trucked it over to the Christmas market that was happening in Sorae villiage. Sorae villiage is the French district in Seoul and is honestly a strip loaded with cafes, bakeries, French cuisine, and is thoroughly dusted with the French language. It's super cute, I recommend just checking the area out!
     The market was quaint, there were lots of tables and foodie items all over the place. Sadly there wasn't much on the Vegan front (Aliensdayout, let's collaborate)! They had everything from wine (^^*), breads, cakes, bindaeddeok (빈대떡), crepes, hot chocolate...ahhh I'll just lay the porn on you~

starry wine (photo taken by VeganBeats)

more vino!!! (photo taken by VeganBeats)

빈대떡 (photo taken by VeganBeats)

     The hot chocolate was made with dark chocolate chips and...butter. ugh~ 

hot chocolate (photo taken by VeganBeats)

all sorts of tinned items (photo taken by VeganBeats)

     There was a table LOADED with beautifully dressed pastries and warm crusty breads but...vegan lacks and wallet demanding...my eyes can gorge though right? (I mean, what's porn for!)

look at all that bakey jazz! (photo taken by VeganBeats)

photo taken by VeganBeats

Christmas logs! (photo taken by VeganBeats)

cheesy breads (photo taken by VeganBeats)

decadent (photo taken by VeganBeats)

lemon tarts (photo taken by VeganBeats)

"so good" and the model's gorgeous too! (photo taken by VeganBeats)

Christmas decoration! (photo taken by VeganBeats)

olive oil (photo taken by VeganBeats)

not vegan )O: (photo taken by VeganBeats)

     It was mighty cold so we wandered into a small cafe where we sipped on hot coffees and Mipa gifted us with some BEAUTIFUL treats from her bakeshop. Check it out~ buy buy buy!!!

ginger coconut muffins and Boozy Christmas Fruitcake (photo taken by VeganBeats)

hand-dripped coffee..ughhhh (photo taken by VeganBeats)

cute! (photo taken by VeganBeats)

It's around the bend...and these treats wrap it kindly~

photo taken by VeganBeats

Christmas is LESS THAN a week AWAY!!!

Make sure to get some DELICIOUS vegan treats from aliensbakeshop.com If you get some now, you may have time to order another batch of noms (because you may just eat it all prior to gift wrapping!!