The cake was pulled straight from Vegan Cupcakes Take Over the World. It's a Chocolate Coconut cake with a Coffee Buttercream frosting I added the final touches of toasted coconut all the way around on the sides and the dark specks on top are homemade Chocolate Coated Creme Brulee Flavored Decaf Coffee Beans (yum!). It basically incorporates a lot of things Mr. Gilleoin loves.
I didn't take pics of the meal foods, they got eaten too quickly. I guess thats good. Direct quote from my eldest "Mom, can you stop taking pictures of it so we can eat it?" Is that considered child cruelty?
Shepards pie is easy-
2 cups soy grounds/tvp/ground seitan
Salt and freshly ground black pepper
Vegetable oil for frying
1/2 tsp dried thyme
2 garlic cloves, peeled and crushed
2 c onions, peeled and finely chopped
1/2 Tbsp flour
1/2 Tbsp tomato purée
Half a glass of red cooking wine
1/2-1 Tbsp Vegan Worcestershire sauce
2 cups fake beef broth. prepared (I use the bulk frontier coop stuff)
1 lb potatoes, peeled and quartered
1/2 lb parsnips, peeled and roughly chopped
2 Tbsp margarine
A little soymilk/ almond milk, or water
Heat some vegetable oil in a saucepan and gently fry the onion, garlic and thyme in it until these are very soft. Add the "meat", dust it with the flour and then add the tomato purée and salt
and pepper. Cook for a few minutes, stirring constantly. Slowly add the red wine, Worcestershire sauce and the "beef broth". Bring to the boil and simmer for about 20 minutes to 45 minutes, until the liquid has thickened. Take it off the heat, adjust the seasoning and allow it to cool.
Meanwhile, cook the potatoes and parsnips in boiling, salted water for about 20 minutes, until tender. Mash the potatoes and parsnips together, season and add the margarine and enough non-dairy milk to give a firmmash.
Pre-heat the oven to 400ºF. Put the "meat" mixture into a large casserole dish and top with the potato and parsnip mixture, spooning it on and evening and roughing up the surface with a fork. Bake for 35-40 minutes until the topping is golden.
Cauliflower "Cheese"
1/2 large head of cauliflower
1/4 c flour
1/4 c margarine (I used Earth Balance Buttery Sticks)
1 Tbsp mustard powder
2 c non-dairy milk and water (whatever ratio you prefer, I did more water than milk)
1/3 block of Vegan Gourmet, cheddar style- grated
A few twists of fresh ground pepper
Steam the cauliflower until al dente. Melt butter and make a roux with white flour, add non-dairy milk/water gradually until thick sauce obtained. Add mustard powder and freshly ground pepper. Stir in grated "cheese" until it mostly melts, don't worry-you'll see- baking makes it awesome.
Drain cauliflower carefully, place in small casserole dish and coat with the cheese sauce and cook until it darkens a little in the broiler.
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