The Oaxacan Kitchen

As an almost-end-of-the-quarter treat, my Spanish professor took us to the nearby Oaxacan Kitchen for a late lunch.  Good thing I had a small breakfast that day – I pretty much devoured everything in front of me.

Apparently Profesora Urruela is on good terms with the owner, Zaida, because she arranged for us to have a set menu with set prices (pretty convenient, because usually the entrees are a bit pricey).  Here’s a breakdown of the meal:

Appetizer: tortilla chips with three different types of mole, served with pineapple juice, strawberry juice, and horchata

Side dish: quesadillas

Main course: enchiladas or enmoladas (choice of beef, chicken, or veggie)

Dessert: churros with Mexican hot chocolate or Nicuatole and Chilacayota (traditional dessert that includes dried crickets)

Everything was so good it’s hard to choose a favorite.  I guess what stood out for me was the horchata, because I had never had it before.  What makes Oaxacan Kitchen unique is that they use seasonal ingredients, most of which are grown locally.

Final word: sustainability never tasted so good.

Vanilla Cupcakes w/ Chocolate Buttercream Frosting

 

 

 

 

 

 

 

 

 

My stunt group and I made these cupcakes for an event last night that involved a dessert bake-off and the debut of Stanford Cheer’s 2010 calendar.  (Shoot me an email if you’re interested in purchasing one).  As usual, Magnolia Bakery’s vanilla cupcake and chocolate buttercream recipes did not disappoint, but I think I erred in electing to make them for the competition.  Here’s why: cupcakes are kind of a commitment to eat.  Unlike other desserts, cupcakes have to be unwrapped.  And they’re messier and bigger than your average brownie or cookie (which are what we were up against).  So last night I watched, slightly dismayed, as voters flocked to the dessert table and went straight for the friendlier finger-foods.  Note for future reference: make mini cupcakes.  Oh well.  Even if we didn’t win I’m reasonably certain we didn’t get last place.

Cake recipe can be found here.

Chocolate Buttercream (from More From Magnolia by Allysa Torey):

• 1 1/2 C (3 sticks) unsalted butter, softened
• 2 T milk
• 9 oz semisweet chocolate, melted and cooled to lukewarm
• 1 t vanilla extract
• 2 1/4 C sifted confectioners’ sugar

In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes.  Add the milk carefully and beat until smooth.  Add the melted chocolate and beat well, about 2 minutes.  Add the vanilla and beat for 3 minutes.  Gradually add the sugar and beat on low speed until creamy and of desired consistency.

Cinnamon Banana Blueberry Pancakes

Wow, what a weekend.

Saturday’s game was definitely the most intense I’ve ever witnessed. We weren’t favored to win but somehow managed to maintain the lead over U of O, largely thanks to Toby Gerhart. 51-42, baby.  And we have a shot at a bowl game. It’s quite an exciting time for Cardinal football.

After the game I went out for a celebratory birthday dinner with my brother and grandparents. Our first pick of Italian restaurants was booked, but thanks to Urban Spoon we found another one nearby called Trellis.  The food was pretty decent.  I went with the capellini with tomatoes, basil and garlic because it seemed like the most vegan option.

I made these pancakes Sunday morning because I’ve found that brunch, out of all the meals, has the least number of vegan-friendly options. They were the perfect way to round out a good weekend.

Recipe (adapted from Colleen Patrick-Goudreau’s pancake recipe in The Joy of Vegan Baking):

• 1 C all purpose flour
• 1 T baking powder
• 1 t cinnamon
• 1/4 t salt
• 2 ripe bananas, mashed
• 1 C nondairy milk
• 2 T canola oil
• 1 1/2 T agave nectar
• 1 C blueberries

Combine the flour, baking powder, cinnamon and salt in a large bowl.

In a separate bowl, combine the bananas, milk, oil and agave.

Add the milk mixture to the flour mixture and mix just until moistened; a few lumps are okay. Fold in blueberries.

Heat a nonstick griddle or pan over medium-high heat. Oil lightly if needed. Pour batter onto the griddle to form circles about 3-4 inches in diameter. Cook the pancakes for a couple of minutes on one side until bubbles appear on the surface. Slide a spatula underneath and carefully flip over. Let cook for another couple minutes.

Yields about 10-12 pancakes.

Vanilla Cupcakes w/ Chocolate “Buttercream” Frosting

How is it already week seven?! I know I’ve complained about this before, but even though it’s my second year I’m still not used to how fast-paced the quarter system is.

On the bright side, since I had a midterm and a paper due this past week my work load for the weekend is looking pretty light. I’ve been craving pie lately (these dining hall desserts just don’t cut it…and they’re not vegan), so I’ll see what I can pull together on Sunday (tomorrow is a football game – always an all-day affair).  I’m feelin’ like some apple because of the fall weather.  Once I get a blender I’m for sure going to test out a tofu pumpkin pie recipe I’ve had my eye on.

Anyways, I made these cupcakes for my brother’s birthday. He’s 22! Ay, que viejo!

The cake was delicious, but the frosting was incredible. Honestly I’m pretty sure it was better than any non-vegan chocolate frosting I’ve ever had. Why even my anti-vegan brother had to admit it was one of the best frostings I’ve ever made. The trick is to be patient with it; at first it will seem like it won’t come together but trust me – just keep beating and you will end up with a bowl full of chocolatey goodness.

Cupcake Recipe (from Colleen Patrick-Goudreau’s The Joy of Vegan Baking):

• 1 1/2 t Ener-G egg replacer
• 2 T water
• 1 3/4 C nondairy milk
• 1/2 C water, divided
• 1/2 C nondairy butter, melted
• 1 1/2 C granulated sugar
• 1 1/2 t vanilla extract
• 2 1/2 C all purpose flour
• 2 1/2 t baking powder
• 1/2 salt

Preheat oven to 375F. Line a muffin tin with liners.

In a food processor or by hand, whip the Ener-G and 2 T water until smooth and creamy, about 1 minute. Add the nondairy milk and 1/4 C water.

In a large bowl, cream the butter and sugar until light and fluffy. Add the vanilla and the remaining 1/4 C water, beating until thoroughly combined.

In a separate bowl, stir together the flour, baking powder and salt. Add this, along with the liquid mixture to the butter mixture. Beat until combined.

Fill muffin cups (pretty much all the way because they don’t rise that much) and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

Yields about 20 cupcakes.

Frosting Recipe (from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero):

• 1/4 C nondairy butter, softened
• 1/4 C vegetable shortening
• 1/2 C unsweetened cocoa powder (sifted if there are clumps)
• 2 1/2 C powdered sugar, sifted
• 3 T soymilk (use chocolate, if you have it)
• 1 1/2 t vanilla extract

Cream together butter and shortening until well combined. Add the cocoa powder and incorporate well. Add the powdered sugar, about 1/2 C at a time, and beat well, adding a little splash of soymilk after each addition. When all ingredients have been well incorporated, add the vanilla and beat until light and fluffy (about 3 minutes with a hand mixer).

Yields enough to generously frost a dozen cupcakes.

Enjoy!

Pumpkin Cupcakes

(I made these yesterday for my dorm’s Halloween progressive, but since I was too lazy to make frosting I passed them off as muffins).

I hope you all had as an exciting a Halloween as I did.  Our progressive was a smashing success – so much so that apparently it had to get broken up by the dorm staff.  At my school the highlight of Halloween is the Mausoleum Party, which is held at, you guessed it, the burial site of the school’s founders.  An irreverent tradition, yes, but nonetheless epic.  It was pretty chilly though so I didn’t stay too long.  I was sad when the night was over and the reality of imminent papers and midterms came crashing down Sunday morning (a weekly tradition, it seems).

Recipe (adapted from the Sweet Autumn Pumpkin Cake courtesy of Recipezaar):

• 1 C cane sugar
• 1/2 C vegetable oil
• 1/2 C maple syrup
• 2 1/2 C all purpose flour
• 1 t baking soda
• 1 t baking powder
• 1 t ground cinnamon
• 1/2 t ground cloves
• 1 15 oz. can pumpkin puree (not pumpkin pie mix)
• 1 t vanilla extract
• 1/2 t salt

Preheat oven to 375F. Line a muffin tin with liners.

Combine dry ingredients in medium bowl and set aside.

In a large bowl, mix together oil, syrup, and sugar until well combined. Add pumpkin puree and dry ingredients a little at a time, alternating between each, and beginning and ending with the flour mixture. Fold in vanilla.

Fill liners 3/4 of the way full. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.

Yields about 18 cupcakes.