My good friend Regina turned 30 this month and when I asked what she wanted for her birthday she jokingly said, “I want a cookie cake.” So I made her a cookie cake. With Oreo frosting and sprinkles, because she is an angelprincess and deserves only the best. I also made guacamole and chips because that is by far the best thing to serve with cake. Or cookies.
This cake is for people who hate baking cakes and make a mess with frosting. It’s pretty easy and only takes a little bit more time than making a batch of cookies. It would also be fun for kids, probably, if you know of any that would enjoy something special. This is also more creative than cupcakes, because aren’t we all getting sick of cupcakes? I’m calling it. 2014: the year of the cookie cake!
Before I talk pupusas, let me first make an announcement: Guy Gone Vegan will be participating in VeganMoFo 2013 this September! My theme? MAC & CHEESE! That’s right, at least 20 different original mac & cheese recipes will be posted here during the month of September. If you have any vegan M&C requests, leave ’em in the comments. I’ll still be doing 1 Guy Fieri recipe a week, too! I might never want to eat mac & cheese again, but I’m pretty sure that’s impossible.
Pupusas! Pupusas are such a pain in the ass to make. The dough is easy, the filling is easy, but forming them is hard. Most of mine split open, even after being careful not to blow out or crack edges. Guy’s crudito recipe is good, but not really fermented like traditional crudito.
This is an all-day project, so if you feel like a challenge (and some delicious stuffed corn cakes, because even if you screw them up, the “mistakes” are still really good), these pupusas are certainly a tasty one.
Cliché “New York City Moments” kind of make me sick to my stomach, but when I passed a random guy selling cheap cartons of fresh strawberries out of his truck on a side street in Brooklyn , I couldn’t help but think how out of place, and yet “So Brooklyn,” it was (Did you just roll your eyes? Yea, exactly). And I bought 3 lbs. of strawberries without stopping to think about what I’d actually do with them, of course. At the time my plan was “shovel handfuls of strawberries into mouth,” but after downing one of the cartons, I decided to do something a little more creative with the other two.
I’d never had a malted milk shake, and after discovering malted barley powder as a vegan ice cream topping, I’ve been in love with the idea of malt-y desserts. My experience with malt is limited to malt vinegar, which as a proud Marylander I know from dredging Old Bay fries in the stuff. I didn’t have barley malt, so malt vinegar would have to do. And oh, it did.
Tangy strawberries with sweet, rich cashew “whipped cream” served in baked phyllo cups are a fantastic, rich dessert for when you have too many strawberries and want to do something fancy, yet simple. These are perfect for impressing a group!
Typically I’m not a huge fan of salad. I’ll eat them if they’re creative and interesting, but salad is forever ruined for me because a gross, boring, bland salad is always the go-to vegetarian or vegan option when you’re stuck dining at a place that isn’t veg-friendly. My sister, who is also vegan, will not eat salad or lettuce of any kind, but I’m a little bit more forgiving. Especially when it comes to creamy, peppery Caesar salad dressing.
I can’t believe I’m saying this, but this salad was so incredibly delicious and actually HEALTHY! A healthy recipe from Guy Fieri! I don’t know why it took me this long to roast chickpeas, but I’m now going to be constantly making and snacking on them. This dish is satisfying, simple and would be perfect for a lazy late summer dinner.