I ran into two dear friends at the co-op. Had a nice chat, finished shopping and then pulled into a checkout line just behind them. The items I placed on the belt included Terry Hope Romero’s Vegan Eats World cookbook. Not quite as embarrassing as buying a Playboy while chatting with your minister, but nearly so, as my friend is a regular reader of my blog. She admitted to seeing the cookbook and wouldn’t have said anything, but when I brought it up, she laughed and offered that a cookbook addiction isn’t such a bad thing. She’s right, but it is still embarrassing to get caught in the act.
At least I use them. From Vegan Eats World, I’ve already whipped up a batch of kimchi pancakes. Incredible! I’ve only had kimchi pancakes once before (when my friend’s wife made us a batch–I know…not generally the right way to reference someone, but she has since asked him for a divorce and broken his heart so the reference seems ok), so without this cookbook I may never have thought to use part of our kimchi stockpile in this way. We have so much. Still eating the 2011 supply. Before this we’ve only used kimchi as a condiment, a quarter of a cup at a sitting. The pancakes use up a pint in one go! Between the pancakes and another recipe (kimchi soup!), we’ll be tucking into the 2012 kimchi in no time. Thanks for the inspiration, Terry Hope Romero!
Simple, but delicious, they are little more than peanut butter mixed with powdered sugar, formed into balls and dipped in melted chocolate. I made two batches. The peanut mixture for both was too dry. To the first I added a little walnut oil and cayenne. To the second, a little bourbon. Worked well.
Second up was bars with shortbread foundations, topped with caramel, then capped with melted chocolate. You can see the sugar in the caramel didn’t completely melt. Having never made caramel, I was afraid to overheat the sugar and end up with hard candy. Still tasted great.
Third, but not least, recreations of a childhood favorite. I was happy to have a chance to use my pastry bag, and even happier that they came out well. All three were very well received by the crowd despite the fact the crowd was not vegan and they knew we were. Not bad for three new to me recipes.
Hey Lagusta… what’s up with melting chocolate? I used a makeshift double boiler (glass bowl over hot water, water wasn’t touching the bowl, stove on low so water not boiling), but the chocolate still wanted to go from not melted to grainy in a flash. Still tasted good and was rescued with the addition of a little hot milk and a lot of vigorous whisk use, but still. Was it because the chocolate chips had a very high cacao content (I think low 70s)? Does that mean less fat, and does less fat make the melting process more difficult?
Phew! Time to make breakfast. Be well!