Vegan Hazelnut Chocolate Cake and oh so many updates!

I made this deliciously hazelnutty chocolate dessert for my dad's birthday. Thought it would be a great come back recipe to share here after a long hiatus from blogging.



Before the recipe though, I thought I'd give you a few updates about what's happening with me.

It's been nearly a month since my last blog post and longer than that since my last recipe post. I feel bad to have ignored my blog all these weeks, however, the reason for this is that there are so many interesting things happening in my *real* life that I haven't had much time to be online. :)

VGF

The last I wrote here, I was talking about the VGF event that hubby and I were in the process of organising (with help from my parents and sis) for 24th February 2013. The vegan fair was overwhelmingly successful! :) The response was just wonderfully heartening! People, vegans and non vegans alike, turned up in droves even before we were ready to begin the event.

I had made double dark chocolate chunk walnut orange cookies, cinnamon rolls, pizzas with a chunky herbed tomato sauce and foxtail millet puliyogare to sell at my table. VGF started at 12 noon and by 2:15 pm, my stall had been cleaned out. Haha

It worked out perfectly too because I was scheduled to do a demo on extracting mylk out of peanuts and turning it into curds at 2 pm, so as soon as I ran out of food to sell, I was able to rush to the demo area without having to worry about my stall.

By 4 pm, most tables had sold out their goodies. Even though we'd scheduled the event to be from noon to 7 pm, by 5:30, we'd all started to pack up. :)

It was nice to see have so much support and interest from everyone. Many people even hung around for a few hours just eating and chatting, without being in any rush to leave.

Our friend Sharath captured some beautiful photographs at the event.









You can view the whole VGF album on his Facebook page Sharath Ramanna Photography.

The whole VGF experience was so encouraging that we've decided to make it a regular vegan event. Something to have 3-4 times a year. We're also full of ideas to make the next event even *more* interesting and fun for everyone.

Vegan cooking demo

A couple of weeks ago, I was contacted by a person about doing a vegan cooking demo at a local restaurant. I've been in talks with the people involved and planning out the menu and recipes. We're going to have a tasting session later this week and then I'll announce all the details of the event here. :)

More on the Vegan front

Apart from VGF and this demo, I have been busy with one more project that is going to take veganism in Bangalore to a whole new level. Something awesome is going to happen within the next few weeks. I'm not going to give anything away since things are still at the planning stage right now, but I will say that I'm *really* excited about this! You'll just have to wait and see what the big deal is all about. :D

Stuffing my face

Other than being busy hatching plots to turn the world vegan, I've also been getting plump eating at the very first all vegan restaurant that has opened up here in Bangalore. WOOHOO!

Carrots launched a little over a month ago. Even before they were officially open for business, Krishna (whose baby Carrots is), invited us over for a series of food tasting sessions. The chef, Anantha, isn't vegan but he does cook some really delicious plant based fare. It was nice to be involved with the menu creation process, give inputs and share vegan recipes and tips with him.

Now every time I want to eat out with friends, the first place that comes to mind is Carrots. Ah the joys of being spoilt for choice!

I'll do a full feature on the restaurant here on my blog at some point in the near future, but until then, I wanted to mention the place here so I could tell those of you who live in and around Bangalore to definitely visit and enjoy a meal at Carrots. And those who aren't close by, Carrots is a great reason to plan your next holiday at Bangalore. :)

Here are a few pics I clicked of the dishes at Carrots to entice you.







My virtual life

Even though I haven't been updating my blog as regularly as I used to, I have been sharing food related posts via two of my favourite phone apps - Instagram and HowDo.

If you're on Instagram, you can find me @veganosaurus. If you're not, or you're getting over your Instagram app addition, you can still view all my photos on your computer's browser at my online Instagram profile page - Veganosaurus without any need to login.

I'm really enjoying clicking photos on my phone and applying the filters on the app to them. I also regularly share my Instagram pics with my related Facebook pages. The food photos go onto Veganosaurus and the jewellery photos go on to Art by Susmitha.

I have been addicted to HowDo for a while now but ever since they enabled the feature to embed HowDo clips onto websites and blogs, my obsession with the app has reached a whole new level! It's not easy clicking step by step pictures during the process of cooking/baking. For one thing the phone can get quite messy, what with being handled with ingredient covered hands. Regardless, these days, I often have the phone next to me on the kitchen counter so that I can grab pics as I prepare food.

Once the food is ready and I have the final pic, I sit down and record the voice clips (often with additional sounds like the blender running or microwave beeping) and put the HowDo together. I then upload my HowDo tutorial and watch it at least two times with deep satisfaction. I really seem to like the sound of my own voice. Narcissistic much? :P

I recently created a dedicated HowDo section on my blog where you can see all my tutorials in one place. I'm hoping I will update it with more discipline than I do my blog's recipe index. :D

Vegan Hazelnut Chocolate Cake

Now that I've made you read all my updates, I'll finally get to today's recipe. I've created a HowDo tutorial for it. It's a lot more fun to click pics and record instructions by talking rather than typing it all out. I'm sure you'll have more fun watching the clip than reading the recipe.

I'll list out the ingredients for your benefit though.

For the cake:
150 gms hazelnuts
3/4 C cocoa powder
1 C whole wheat flour
3/4 C brown sugar
2 T flax seed powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 T apple cider vinegar
1 C water

For the cream:
100 gms hazelnuts
1 T cocoa powder
2-3 T sugar
pinch of salt
1/4 C water

Procedure:

Enjoy! :)

VGF is Great Fun - Vegan Event in Bangalore

Hubby and I have been super busy over the last week making preparations for a vegan fair that we're organising in Bangalore. It's the first of its kind and all very exciting. :) There will be a bunch of vendors selling all kinds of delicious vegan foods. We'll also have a few vegan non-food goodies for sale. And some free demos.



Details:

Date: Sunday, 24th Feb, 2013
Time: 12 noon to 7 p.m.
Venue: #28, 3rd Floor, 'Citi Centre' (same building as G.K.Vale), Church Street, Bangalore - 560001
Google Map for Directions: http://goo.gl/maps/m0BXN
Facebook Event Page: https://www.facebook.com/events/369646956475934/

List of the vendors and a few of the delicious dishes they will be offering for sale:

Millie's Gourmet Cashew Cheeses - Plain, Garlic, Herbed

Arun (full proceeds from this table will be donated to Samabhava) - Peanut Curd Rice, Chocolate Kaju Katlis

Sudha (my mommie) - Khara Paddus and Kothmiri Thokku (Cilantro Pickle)

Krishna and Chef Anantha of Carrots Vegan Restaurant - Carrot & Raisin Salad with choice of dressing (Date Syrup Dressing or Vinegar Dressing), Vegetable Paella, Mixed Nuts Burfi, Chocolate Truffles

Sharmila - Plain Chocolate, Crackle Chocolate, Sugar Caramel Chocolate, Dry Fruit Chocolate

Chaitali at Taantraa's Innovative, Healthy, Multi-Grain Cupcakes - Aromatic Orange Almond (gluten free), Earthy Moong Dal, Best Friends Banana Walnut, Rabbity Carrot, Exotic Coffee Chocolate

Sowmya of Paradigm Shift Vegan Café - Red Velvet Cupcakes, Ferrero Rocher Cake, Butterscotch Cake, Banana Chocolate Chip Muffins, Tofu Scramble Sandwiches, Stir Fried Tofu

Vinay - Cashew Mylk Beverage

Milesh (hubbs) - Lime Juice

Kavya - Coconess Virgin Coconut Butter

Susmitha (that's me :p) - Cinnamon Buns and a few more things I need to decide on, one of which could possibly be ice cream.

Additional things - Packaged Quinoa sourced from Peru, Vegan Jewellery, Soaps, Kitchen Art.

Pepita Oatmeal Raisin Raisin Cookie Bars - guest post by Somer of Vedgedout

This month's guest post is from my friend Somer of Vedgedout. She has shared the recipe for a delicious Valentine's themed treat. It looks super yummy and easy to make so I'll be giving this recipe a try very soon.



We had a vegan food swap recently and a few days ago, I received a package filled with all kinds of delicious vegan goodies from Somer. So the timing for this post is perfect because I wanted to share a photo of my stash with all of you.



There's Chia Peanut Butter (I'm saving this so haven't opened the jar yet), Hazelnut Chocolate Butter (orgasmic!), Probiotic 'Cheesy' Almonds (yummers!), Textured Soy Protein Curls (nom!), Wild Orange Essential Oil (*deep, content sigh*), a bar of Handmade Soap (smells amazing!), the Winter 2012-13 issue of Vegan Health and Fitness Magazine...

...and the best one of all, Cocoa Grounds which can be *brewed* like coffee!!! :O

Thanks to Somer, hubby and I have been starting our mornings with this awesomeness!



Thank you so so so much Somer for spoiling me with all these goodies. *Super Hugs* You are awesome and I'm going to rig all future vegan swaps to have you as my partner. :oP

Before we move on to Somer's post today, you should read her remarkable Vegan Journey. I also urge you to check out the fantastic Green Smoothie Challenge which she has designed after putting in a lot of time and effort. Even if you don't follow the challenge completely, all the delicious recipes in it will surely inspire you to eat at least a few super healthy meals.

And now, without further ado, on to Somer's post. :)

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Sweets for the Sweet

Hey, I'm Somer from Vedged Out. I'm totally excited to be guest posting here at Veganosaurus. Especially so close to Valentines Day! Thanks Susmitha for inviting me! :)

My husband isn't really into desserts, cookies or cakes. So I don't bake as often as I'd like because I'm usually the one who ends up polishing off the goods or trying to pawn them on some poor unsuspecting neighbor. Like any of us though, he does have a few weaknesses in his very slight sweet tooth AND since it's a special holiday, I thought I'd make a treat that he does actually love. I'm sure you'll love it too.

Pepita Oatmeal Raisin Raisin Cookie Bars

• 2 C. whole wheat pastry flour
• 1 C. rolled oats
• 1 C. organic sugar
• 1 C. raisins
• 1 C. pepita seeds (pumpkin seeds)
• 1 t. salt
• 1 t. baking powder
• 2 t. ground cinnamon
• 1 T. flax seed powder
• 1/2 C. plant milk of choice
• 1/3 C. melted coconut oil
• 2 t. Mexican vanilla
• 3 T. water

Method: Preheat oven to 350°, In a large mixing bowl combine the first 9 ingredients (all the dry stuff). Then stir in the last 4 ingredients (the wet stuff). Press dough into a 9x13 inch baking dish. Cook for 30-35 minutes on a lower rack in the oven so that the top doesn't get overly browned. Let cool for a few minutes before slicing into bars and serving.

If your Valentine prefers dark chocolate chips and chopped pecans to raisins and pepita seeds, go ahead and swap em out. I won't tell. ;)
xoxo & Happy Valentines,
Love, Somer

Potatoes Stuffed with Shiitake Foxtail Millet

I met an old friend from school a few weeks ago. Apart from reminiscing about the good old days and discussing our shared passion for creating art, we also got around to talking about food. I spoke about vegan baking and she shared some of her veggie recipes. She told me about a delicious coconut based curry with Shiitake mushrooms in it and asked if I had any recipes of my own using them. Not having cooked with them before, I was intrigued, so my next Towness order arrived with a pack of dried Shiitake mushrooms, along with the usual veggies and fruits. :)

When I looked up dried Shiitakes online, I found that a good way to use them was to rehydrate in warm water for a few minutes and proceed as one would with other kinds of mushrooms. One person in a forum had empathetically mentioned that the soaking water should be saved and used as a broth because it is full of flavour. I am so glad I took that advice!

These stuffed potatoes were the first dish I used the Shiitake and their soaking water in and ever since then, I've been using them in my cooking a LOT. :)

I use a microwave to cook the pierced, whole potatoes in 5 minutes. But you could use a regular oven or boil or steam the potatoes. No matter what, don't remove the peel because it really adds to the taste.

Potatoes Stuffed with Shiitake Foxtail Millet



1/2 C Foxtail Millet/Navane
4 Potatoes
5 Dry Shiitake Mushrooms
1/2 Red Bell Pepper
1 Leek
8-10 Garlic cloves
2 tsp Jaggery or Sugar
2 T Olive Oil
Pinch of Caraway/Omum Seeds
Pinch of Turmeric Powder
Black Salt
Freshly Crushed Black Pepper
Tabasco
Almonds

Warm 1 C of water and soak the dry shiitake mushrooms in it for 5-10 minutes, until they are soft.
Pick out the mushrooms and gently squeeze them over the soaking cup.
Keep aside on a cutting board.

Wash the foxtail millet and keep aside.
In a pan, heat all the shiitake soaking liquid with 1/4 C of water and a pinch of salt and bring to a boil.
Add the millet to the boiling water, reduce the heat to the lowest setting on your stove, cover partially with a plate and allow to cook.
The millet will take about 10-15 minutes to be cooked, keep a close eye on it to ensure that it doesn't overflow from the pan.
When all the water has evaporated, the millet is ready.
Fluff with a fork and keep aside.

Meanwhile, scrub and wash the potatoes well.
Pierce them all over with a fork.
Place in a microwave and nuke for 4-5 minutes, on high.
Remove to a plate and let them cool for a few minutes.
Cut each potato in half and scoop out 1/2 to 3/4 of the potato with a spoon, place in a bowl and mash.
Keep the scooped out potato 'cups' aside.

Finely chop the garlic and slice the leek into thin roundels.
Roughly chop the mushrooms and bell peppers.
Heat the olive oil in a large pan or wok.
Add the caraway seeds, they will crackle.
Add the garlic and leeks and stir fry for a few minutes.
Add the mushrooms and red bell peppers and stir fry for a few more minutes.
Add jaggery and stir to allow it to mix and caramelize the vegetables a bit.
Add the mashed potato and stir well.
Add the black salt, turmeric powder and crushed black pepper, mix well and turn off the heat.

Mix the cooked millet to the stir fried veggies.
Add chopped almonds and a big splash of tabasco and mix.
Form this mixture into into 8 balls.
Press a ball into the middle of each scooped out potato cup.

Preheat oven to 250 C.
Place the stuffed potatoes on a baking tray and place the tray in the centre rack of the oven.
Grill for 10 minutes.

Serve hot.
Enjoy! :)

The Kelvis Sandwich - Guest Post by Ann of An Unrefined Vegan

Today's guest post is by Annie of An Unrefined Vegan. I first discovered Ann's blog while browsing through the Virtual Vegan Potluck last May. Every participating blog had mentioned Ann as the brainchild behind the brilliant VVP idea. :)

When I visited her blog, I found these super yummy Sage & Rosemary Dinner Rolls with Roasted Garlic Coconut Butter and I decided that I would definitely be participating in the next VVP.

For the second VVP, the one for which I made the Hot Spiced Chai with Sesame-Cashew Mylk, Ann had this fantastic dessert on her blog - Maple Creme & Mocha Spice Cake Trifle with Fresh Blueberries. Just the name sounds sooooooo good, doesn't it? You should check out the pictures on her post!

Ann is also an active member of our Vegan Temptivists group and we've been visiting each other on the blogosphere often.

Today, Ann shares a delicious, hearty sandwich recipe with drool worthy pictures here on my blog. Thank you so much for guest blogging on Veganosaurus, Ann. :)

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Kel + Elvis = The Kelvis

Born from Kel's frugal nature, this sandwich also takes some inspiration from the overindulgent appetite of The King himself, Elvis Presley, and his love of fried PB & banana sandwiches. You see, I was attempting to make a kind of bean-based bacon which consisted of white beans and various spices that I processed until smooth. After spreading the paste onto a baking sheet and baking for about 20 minutes I ended up with...a very hot bean paste. It didn't slice the way it was supposed to, but it did taste good. I let it sit abandoned in the pan for a few hours - fully intending to toss the whole mess into the garbage can. Instead, Kel squirreled it away in the refrigerator and the next morning I caught him crumbling the bean "bacon" onto his morning toast along with almond butter. He declared it a winner and when I reluctantly tasted it, I agreed. Thusly, the Kelvis was born.

Instead of the paste-like bean bacon, I went with my sure-fire tempeh bacon recipe and for bread - I wanted something special - so I whipped up a batch of maple whole wheat waffles. (Feel free to use a good, hearty bread instead.) A cherry compote sounded more interesting to me than The King's preferred fruit. This is one decadent, filling sandwich and would be perfect for Sunday brunch.

Thank you, Susmitha, for giving me the opportunity to share a recipe on Veganosaurus!

Maple Waffle, Almond Butter, Tempeh Bacon & Cherry Compote Sandwiches
Makes enough to satisfy The King

Maple Whole Wheat Waffles
Makes 7

1 3/4 cups whole wheat pastry flour
1 cup hazelnut flour (or your favorite nut meal)
2 tsp. baking powder
1 tsp. baking soda
2 1/4 cups almond milk (or other nut milk), warmed
1/4 cup coconut oil, melted
1/2 tsp. maple extract, optional
1 tbsp. maple syrup, optional

Tempeh Bacon
Makes ~14 strips

1 8 oz. package tempeh, cut into 1/4" strips
1/4 cup tamari or soy sauce
1/4 cup water or vegetable broth
1 tbsp. maple syrup
1 tsp. Liquid Smoke
lots of ground black pepper

Cherry-Cranberry-Fig Compote
Makes ~3 cups

1 1/2 cups pomegranate-cherry juice (or just cherry juice)
1 1/2 cups fresh cranberries
1 cup dried, tart cherries
1/2 cup dried figs, chopped
1 tbsp. crystallized ginger, chopped
1 cinnamon stick
1/4 tsp. ground allspice
1 10 oz. jar fruit juice-sweetened or sugar-free cherry jam
1 tbsp. flaxseed meal, optional

Almond butter (quantity is up to you)

Make the waffles:
Get the waffle iron heating.

In a large bowl, combine the flours, baking powder and baking soda. In a smaller bowl, whisk together the wet ingredients. Combine with the flour mixture and stir to break down any lumps. Allow to sit for about 15 minutes.

Lightly spray waffle iron with oil and ladle on some of the waffle batter. Cook 4-5 minutes (or per your waffle iron's quirks) and gently remove the waffle. Proceed with remaining batter.

If assembling the Kelvises right away, keep the waffles warm in a 200F oven while you bake the rest of the batter. Otherwise, place the waffles on a cooling rack.

Make the tempeh bacon:
Preheat oven to 425F. Combine the tamari through black pepper in a 9"x9" baking dish (I use glass for ease of cleaning). Lay in the tempeh strips and turn once to coat.

Bake for about 20-25 minutes, turning once halfway through. You're aiming for a dark brown, slightly shiny exterior on the strips, with nearly all of the marinade baked off. Remove from the oven and set aside.

Make the cherry compote:
In a large saucepan, combine all of the ingredients through the allspice. Bring to a boil, then lower the heat to a simmer and cook for about 10 minutes. Stir in the cherry jam and cook for an additional minute or two to allow the jam to melt into the compote. Remove from the heat and stir in the flaxseed meal, if using. Set aside. Keep the compote in the refrigerator until ready to use - warm gently before serving with the Kelvis.

Assemble the Kelvis:
Slather almond butter on one half of a waffle; lay on some tempeh bacon strips and top with cherry compote. Top with the remaining waffle half, if desired.

Kel Suggests:
Sprinkle The Kelvis with toasted, chopped pecans for extra crunch.

A few slices of banana couldn't hurt. It's what The King would do.

If reheating the waffles, toast them so they retain their crunch, but serve as an open-faced sandwich so that the roof of your mouth isn't shredded by the crispy waffle.