June has been a busy month.
It started with a trip to Vancouver (where I was so happy to meet up with Ashley!).
Next, there was the bike ride of the century. Or 3.6 (metric) centuries.
Then, the following weekend, there was the move. From separate apartments to a single house. Combining of lives. Living out of boxes and boxes.
The weekend after the move also happened to be my birthday. Apparently, turning 30 is a big deal. Not just any birthday.
Thus, our new home, bricks and mortar only, housed my birthday bash. A small gathering of both immediate families.
My mom was the host, though. She transplanted most of the food, serving dishes and even flowers from her backyard in Ottawa, as we are still unpacking boxes. I can work in my kitchen, but it is not up to its full capacity just yet (where is my second set of measuring spoons?? Or the bicycle chain lube?- not that I need that in the kitchen, btw).
My mom came up with a delicious menu, catering to my “vegan on steroids” diet, as she puts it. I know she is cooking out of her own comfort zone, but she was easily able to combine my bean and grain dishes with meat and dairy-dishes for everyone else.
While Rob and I contributed baklava as a late Father’s day gift for the shindig, since it was for my Dad, I opted not to try a vegan recipe. I went with his favourite Turkish baklava recipe, complete with a pistachio-only filling.
I couldn’t back out of a birthday cake, though. I knew what I wanted: a vegan cheesecake. I have gushed over ones I have eaten at restaurants in town, but had yet to try making it at home. I picked out a recipe and my mom, thankfully, obliged. Her closest Loblaws actually carried all of the ingredients once she started to look (although they were more expensive than what I pay from natural food stores in Toronto, so I will have to hook her up next time). She made it the night before, froze it overnight, and brought it to Toronto in a cooler. Her only change to the recipe was using a 9″ springform pan, but that didn’t change how great it tasted!
Just as I had hoped, this was a delicious cake. Silky, creamy and smooth with a strong burst of raspberry in the cake. This doesn’t taste like cheesecake, but it has a similar consistency. It is not as heavy. Light and fruity. Smooth and creamy. A dreamcake. It needs its own name because it is a shame to even compare it to cheesecake. If you didn’t tell people it was vegan, all they would know is that they were eating a delicious cake. It took longer than half an hour to thaw, but we ate it chilled anyhow. Personally, I preferred it straight from the fridge, when it was more creamy. Thankfully the baklava was a hit, which meant there was more leftover birthday cake for me!!
The great thing about this cake? Once you have the ingredients, soak your cashews, you just whip everything in your food processor. No oven required. Freezer space necessary, though.
This is my submission to this month’s Simple and in Season, and to Cara’s coconut round-up.
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