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| From An Opera Singer in the Kitchen |
I am Irish by marriage..that is fair right? I love it! I pray that God gives us the opportunity to visit Ireland and see the wonderful sights. In the meantime….I will have to be content to wear as much green and try not to make too many Irish meals, if you know what I mean. If I had had time I would had made cabbage and some other item, but I decided to make a meals with lots of green and a dessert that would be traditional to its name.
I first started making vegetarian tostadas, while Ryan had the rest of his beef to eat with HIS tostadas from a previous meal.
I oven-baked the corn tortillas for 10 minutes, while I made the guacamole with one leftover tomato and red onion. I added some Tony’s for added pizzaz too! I washed some romaine lettuce and chopped it thinly and took out the red salsa and green tomatillo salsa. Can you tell there is a lot of green? I also warmed up some vegetarian refried beans for the base of the tostada. Here is how the layering happened:
- Toasted corn tortilla
- 1 1/2 Tbsp refried beans
- shredded lettuce
- 1 1/2 Tbsp guacamole
- 2 tsp tomatillo salsa
I enjoyed this with a nice glass of cold hard cider since I found out that Guiness is NOT vegan! Boo…oh well, I survived.
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| From An Opera Singer in the Kitchen |
WHat you do not know is that I made dessert before dinner! I try to do my major cooking when Ryan is not home so that I am not consuming my time in the kitchen. I like to spend quality time with the husband.
As I scanned through various vegan desserts I finally decided to make a nice bundt cake. If you have been reading my blog you got to know that it seems like I like making bundts. They are fun and easy and yet look so elegant, what can I say?
I started out by greasing the bundt cake with a little nonhydrogenated shortening to prevent the cake from sticking. I then ground up 1/2 cup walnuts and placed that in the pan.
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| From An Opera Singer in the Kitchen |
I then mixed the wet ingredient in a medium bowl and the dry ingredient in a large bowl. I made a hole in the middle of the dry ingredients and poured the wet ingredients in the middle, stirring little by little.
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| From An Opera Singer in the Kitchen |
Once that was mixed well, I poured the batter in the bundt pan on top of the nuts.
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| From An Opera Singer in the Kitchen |
I placed the bundt in a preheated oven (325F) and cooked for an hour.
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| From An Opera Singer in the Kitchen |
While that cooled just a bit, I made the drunken glaze to pour over the cake. Did I mention I used whiskey IN the CAKE and in the GLAZE? A drunk little bundt, indeed!
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| From An Opera Singer in the Kitchen |
Once that all melted I poured over the cake and let the glaze soak . What were the results? I served Ryan a slice and I went to check on the clothes drying in the laundry room. When I came back, he was on his SECOND slice! Can’t leave anything hanging around, LOL. He still claimed the breading part needed more sugar, but that the glaze added sweetness to it but not that much. I decided to make a second batch of the glaze to add to the cake.
The results? I took the cake to a choir party and I heard great feedback from the choir. Another two thumbs up for vegan dessert!
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| From An Opera Singer in the Kitchen |
Drunken Irish Whiskey Cake
Adapted from vegweb.com
makes one bundt cake
Pan
1/4 to1/2 cup chopped walnuts
Cake
1-1/3 cups almond milk
2/3 cup oil
1/3 cup Irish whiskey (I did not have Irish whiskey, just used regular whiskey)
1/3 cup + 2 tablespoons coffee
2-2/3 cups whole wehat-white flour
1-1/2 cups vegan sugar
2 teaspoons baking powder
1 tablespoon baking soda
Glaze
3/4 cup brown sugar
1/2 cup Irish whiskey
3 tablespoons Earth Balance vegan margarine
2 teaspoon water
Preheat oven to 325 degrees F. Spray a bundt pan with cooking spray. Sprinkle nuts onto bottom of pan.
In a medium bowl combine wet cake ingredients: almond milk, oil, Irish whiskey, and coffee. In a larger bowl combine dry cake ingredients: flour, sugar, baking powder, and baking soda. Make a well in the center of dry ingredients and add wet, mix very well. Pour into prepared pan. Bake for 60 minutes.
When done place pan on rack for 10 minutes then remove cake from pan and place on rack. Either proceed to glaze or hard sauce preparation or let cake cool and eat as is.
Glaze: Place all glaze ingredients in a small sauce pan over medium-high heat. Bring to a boil and continue boiling for 2 to 3 minutes. Poke still warm cake all over with a skewer or fork. Then slowly pour glaze over cake. Let cool and enjoy or add a dollop or hard sauce and enjoy.
