Wednesday, November 29, 2006

Thanksgiving meal...

And ladies and gentlefolk, the vegan lasagne I made for thanksgiving post-oven. Below is the filling for the lasagne. In the pan is the bechechemel sauce that is layered with the filling. On top I sprinkled a mixture of nutritional yeast flakes, garlic powder, and veggie "chicken" broth with some olive oil.

Lately I've been addicted to making the long-lost Russian Tea Cake. As you can see I got a little carried away with the sugar-sprinkling. For Thanksgiving, I naturally changed the teacake into the "soy white russian teacake" by coating the cute little balls in kaluah as well as adding same to their soft dough. Instead of butter, I used the always amazing Earth Balance spread (found at Whole Foods and many other places).


Anonymous said...

Wow! Those tea cakes look awesome! I don't suppose you'd share the recipe?

sangeetagod said...

ooh - that looks yummy!! Although we had a great vegan thanksgiving at Cafe Parizade!!
Recently I had been posting about our Italy trip on blog - you can at least enjoy the pictures -

Binge Cafe said...
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Binge Cafe said...
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Binge Cafe said...

Hi Agnes! Thanks for asking...I just typed it up and here it is...I bet they would go well with one of your ice cream concoctions.
Hi Sangeeta! I just went to your site..amazing photos.
Here are the cakes:

Vegan Russian Tea Cakes

½ cup Earth Balance Spread
4 T powdered sugar + ¼ cup additional for rolling
2 t vanilla
¼ - ½ cup walnuts
1 cup flour.

Beat the Earth Balance with the vanilla and 6 T sugar. Add the flour. It will be a bit crumbly for awhile. If needed add more vanilla or a drop of soy/rice/almond milk. Once the mix becomes thick dough pasty goodness, add the walnuts. Roll these into little tiny balls the size of…those bouncy balls in gumball machines. But a little bigger.
Cook at about 350 for 10-12 minutes.
Remove and roll in additional powdered sugar. After cool, roll them once more.

For Soy White Russian Teacakes, substitute the vanilla with coffee liqueur. When the balls are removed from oven, roll in some more coffee liqueur, then in the sugar.