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Antiguan Coconut Rum Cake
Summer, summer, summertime! It’s that wonderful time of the year where the beach and a tropical drink are calling my name. I’m not going to lie, living in L.A. leaves me with this feeling the majority time of the year. The land of eternal sunshine is more synonymous with smoothies now but summertime is different. People want to be outside and enjoying the best parts of life even more, including me.
Last month before it was officially summer I was able to enjoy an incredible vacation in the Caribbean. I had the opportunity to delve into Antigua, land of 365 beaches. This beautiful country is not only known for its array of beaches, it’s also known for its rum. (See my Antiguan Travel Guide.) Rum, of course derived from all the cropped sugarcane, is a staple in Antiguan cuisine. I was able to sample some great rum while I was there and of course bring some home.
I actually created this tropical cake recipe 10 years ago after visiting another Caribbean paradise. I decided to slightly remix my original recipe to make it even more flavorful and satisfactory for summer. Check out my upgraded recipe for coconut rum cake below. It’s the perfect cake to bake ahead of time and take to the beach.
Antiguan Coconut Rum Cake.
Ingredients
Cake:
½ cup unsalted butter, room temperature
½ cup vegetable oil
1 cup granulated sugar
1 cup light brown sugar, lightly packed
4 large eggs, room temperature
1 tsp. vanilla extract
½ tsp. rum extract (optional)
2 ¾ cup AP flour
1 ¼ tsp. baking powder
½ tsp. salt
¼ cup of rum ( I used my Antiguan rum of course)
1 cup coconut milk
¾ cup shredded coconut
Filling:
4 tbsp. unsalted butter, melted
½ cup coconut milk
¼ cup rum
Glaze:
½ cup light brown sugar, packed
¼ cup (½ stick) unsalted butter
¼ cup half and half
½ tsp. vanilla extract
¼ tsp. salt
2 cups confectioners sugar
Shredded coconut for topping
Directions
Butter and flour bundt pan.
In a large sized bowl combine flour, baking powder and salt. Set aside.
Using a stand mixer with paddle attachment cream together butter, oil, sugars until light, fluffy and double in size (approximately 10 minutes. ) Add eggs one at a time to the creamed mixture. Add vanilla and rum extract. Add half of the flour mixture to the creamed mixture. Add rum. Combine last of the flour mixture. Add coconut milk. Mix well until all ingredients are incorporated. Fold in shredded coconut.
Pour batter into prepared bundt pan. Transfer to unheated oven. Bake at 325F for approximately 1 hour and 15 minutes. (Bake until tester comes out clean). Let cake cool on wire rack until slightly above room temperature.
While cake is baking make the filling. In a small saucepan melt 4 tbsp. of butter and coconut milk. Remove from heat and stir in rum. Allow mixture to cool to room temperature.
Poke cooled cake with fork or skewer, pour butter/ coconut milk mixture over cake. Allow mixture to soak into the cake at least one hour (overnight preferably). Invert cake onto wired rack.
For Glaze: Stir all ingredients together, except confectioners sugar, in a small saucepan over medium-heat heat until brown sugar dissolves and mixture comes to a boil. Reduce heat to low and add confectioners sugar. Whisk until glaze is smooth, about one minute. Remove from heat. Allow glaze to cool to room temperature. Pour glaze onto cooled cake. Top with shredded coconut.
Devour and enjoy!!
Rum makes it better
Antigua Travel Guide
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Cuban Black Bean Stew
Three years ago I had the opportunity to travel to Havana, Cuba for a week of vacation. That year was definitely a world wind of travel, as my Cuba trip was sandwiched in between my visits to England and Morocco. I am so very grateful for the small window to time I was able to visit the once restricted country. Cuba being so close and full of culture was definitely a must to explore. I encourage everyone to visit Cuba at least once in their lifetime. I am trying to make my way back soon myself.
This Caribbean island is of course known for its fascinating 1950s colorful aesthetic seen in the architecture and classic cars. The fusion of Spanish and African is apparent throughout Cuban music, dance, history and cuisine! While I was in Cuba I definitely enjoyed the flavorful, fresh dishes. Every morning I looked forward to my Cuban breakfast made of fresh fruits, Cuban bread and the strong full bodied coffee. It was during my second evening of my Cuban adventure that I first discovered the best tasting black beans I had ever experienced.
I decided to walk a few blocks from where I was staying in Old Havana to enjoy an authentic Cuban dinner. I ordered this amazing fresh grilled fish dinner that came with a side of some savory legumes. The beans were so delectable and full of flavor. You could tell with each bite that some serious love and time had gone into these beans. I just had to discover how I could recreate such full flavor once I returned home.
I purchased my authentic Cuban cookbook prior to my departure back to the States as tradition. Once I got back to Los Angeles I perused through my book and found the source of Cuban black beans flavor. Cuban sofrito is the base of many Cuban recipes. It’s that umami flavor you taste when eating Cuban food like beans, rice and stews. The primary ingredients in Cuban sofrito are onions, garlic, and bell peppers. Common secondary ingredients include tomatoes, dry white wine, oregano, bay leaf, cilantro and other spices.
I decided to take my newly discovered culinary skills and create my own recipe for a delicious and palatable meal. My Cuban Black Bean Stew is made with my own sofrito recipe and some other unique flavors. It is completely vegan but I promise you won’t even miss the meat. This stew can be made and served at any time of the year as well. This is honestly one of my favorite recipes because it’s so versatile. I usually like to eat alone with garnishes I mention below. I also like to serve it as nachos, tacos, enchiladas, etc. This recipe makes a large quantity, but it also freezes very well so no worries.
Check out my recipe below and make sure you save this one!
Cuban Black Bean Stew
Ingredients
1 medium onion, quartered (about 1 cup)
10 garlic cloves, peeled
1 large bell pepper or 4 miniature peppers, cut into large pieces
1 Anaheim (or large mild pepper), seeded and cut into large pieces
1 tsp. dried oregano
1 tsp. cumin
1 tbsp. chili powder
2 tbsp. ketchup
2 tsp. Worcestershire sauce
1 quart (32oz.) reduced-sodium vegetable broth
1 can (1 ½ cups) canned chopped tomatoes
1 ½ cups of water
32 oz. dried black beans or 8 cans rinsed but not drained
Kosher salt and freshly ground black pepper
2 tbsp. vegetable oil
1 bunch cilantro, for garnish
juice of ½ lime, for garnish
Thinly sliced scallions, for garnish
Vegan grated cheddar, for garnish
Directions
Make black beans. In a large pot add black beans and triple the amount of water. To the pot add 3 bay leaves, onion scraps and peppers scraps and allow beans to soak overnight. Once beans have finished soaking overnight, cover the pot and simmer until the beans are tender, an hour or more. Remove vegetable scraps and bay leaves from the beans. Add salt to taste after beans have finished cooking. Allow beans to cool.
Meanwhile, make a sofrito. Add onion, garlic cloves, bell pepper and Anaheim pepper to food processor or blender. Pulse vegetables until they are finely chopped, almost a paste consistency. This is your sofrito.
In a large heavy pot or dutch oven add vegetable oil and cook on medium heat until oil begins to smoke. Stir in the sofrito and continue to stir until fragrant and begins to stick to the bottom of the pot, about 4 minutes. Stir in the oregano, cumin, chili powder and cook until you can smell it, about 1 minute. Stir in ketchup and Worchestershire sauce and cook for another minute. Deglaze bottom of the pot by adding the broth, tomatoes and water and scrapping of bits off bottom. Cover pot and allow stew to simmer for approximately 5-10 minutes. Stir in the beans, turn the heat to medium-high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper. Allow stew to cool to above room temperature.
Place stew in a bowl. Garnish the black bean stew with vegan cheese, cilantro, green onions and fresh lime juice.
This stew gets better the longer it sits, so its even better the next day!
Mardi Gras King Cake
I absolutely love New Orleans! I mean how could you not love a city full of such history, culture, music and amazing food? This is the birthplace of Jazz and the epicenter of melodic cuisine. I was fortunate enough to spend four years here during undergrad and I try to get back there as often as I can.
As I mentioned in my previous posts, New Orleans and Louisiana culture runs deep in my blood and spirit. Both sides of my families have roots in Louisiana so I don’t play when it comes to representing the authenticity of its traditions. Every year during Mardi Gras, whether I visit the boot shaped state or not, a King cake is an absolute must. The further I travel outside of Louisiana the harder it becomes to obtain one of these delicacies. I took my frustration and turned it into a recipe. I have been tweaking my King cake recipe over time to keep it fresh and also classic. Check out my King cake recipe below that comes with the options of two fillings: the customary cream cheese filling and also banana foster praline filling.
If you are frustrated in the ability of getting your Mardi Gras King cake or have never had one, definitely give this recipe a try. Nothing beats a fresh King cake! I guarantee you will not be disappointed.
Original recipe Blog post from: Confections, Crafts, Couture
Mardi Gras King Cake
Dough:
2 (¼ oz.) packets dry active yeast
½ cup of warm water (110 to 115 degrees)
½ cup granulated sugar
½ cup butter, melted
½ cup of warm milk (110 to 115 degrees)
2 eggs yolks
1 ¼ tsp. salt
1 tsp. lemon zest
½ tsp. fresh grated nutmeg
3 to 3 ¾ cups all purpose flour
½ cup of light brown sugar, lightly packed
1 tbsp. cinnamon
1 egg, beaten
Bananas Foster Praline Filling:
3 medium ripe bananas
½ cup of bourbon or whiskey
1 tbsp. AP flour
½ cup of prepared caramel (see recipe here)
¼ cup condensed milk
1 cup chopped pecans
Glaze:
2 to 2 ¼ cups confectioners sugar
1 tsp. lemon juice
1 tsp. vanilla extract
2 tsp. milk
2 tsp. water
dash of salt
*optional traditional cream cheese filling:
8oz. cream cheese, room temperature
2 cups of confectioners sugar
2 egg whites, room temperature
Mardi Gras Sprinkle Mix for decoration, optional
Directions
In a large bowl, dissolve yeast in warm water. Using hand and stand mixer, add sugar, butter, milk, egg yolks, salt, lemon peel, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, about 1 hour.
While dough is resting, make your filling. Cut up bananas into ½ inch cubes. In a large skillet cook bananas on medium heat until they began to soften. Turn heat down to low-medium heat. Remove pan from heat and add your bourbon or whiskey. Flambé bananas by lighting liquor on fire. Continue to cook until flame has extinguished. Whisk in flour. Cook until sauce begins to thicken. Add the prepared caramel and milk. Lightly stir together until caramel is incorporated and smooth. Allow filling to simmer for approximately 5 minutes until it tightens. Turn off heat and fold in pecans. Allow filling to completely cool. Set aside.
Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 10-in. rectangle. Combine cinnamon and brown sugar; sprinkle over dough over all of dough. Do not leave a border. Fold dough in thirds lengthwise (like a letter). Roll out dough again into a 16 x 10 inch rectangle. Place filling on top of dough, leaving a ½ inch edge. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with beaten egg.
Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners’ sugar, lemon juice, vanilla extract, milk, salt and enough water to achieve desired consistency. (Glaze should be tacky glue consistency). Spread over cake. Sprinkle with Sprinkle Mix while glaze is still wet. Allow glaze to set.
Devour and Enjoy!!
*for optional cream cheese filling: In a medium size bowl whisk together cream cheese, confectioner’s sugar and egg whites on medium speed until smooth and fluffy. Set aside. Once cinnamon and brown sugar have been applied to dough and dough has been rolled out again into a 16 x10 inch rectangle, place cream cheese filling on top of dough. Smooth out cream cheese on top of dough evenly leaving a ½ inch border. Continue to roll up dough jelly-roll style. Continue remainder of directions above.
Thanksgiving in L.A.
Here we are winding down on the year 2020. It has been 11 months of social distancing, catastrophes and no international travel. Despite all the disasters this year has thrown at me, I still remain with a smile on my face. I am truly happy and blessed that have the opportunity to work from my fabulous Mid-City home and I’m healthy. Although I may not be able to do all the traveling that my soul thirsts for and I am thankful to live in one the world’s most sought after travel destinations, Los Angeles. I am grateful to take advantage of the great weather and backdrop that defines Southern California.
Of course Thanksgiving and the remainder of this year’s holidays are going to be different than the normal. Most of the expected socialization and traditions will have to be postponed at least until the new year. Usually my California family on my mom’s side hosts a huge Thanksgiving pot luck where everyone brings their assigned dish and we all eat like kings and queens. I, like many others, will be celebrating at home with a much smaller crowd this year. California is the land of perpetual sun and produce. Being that it is November and I am still holding down the 213, I thought that this would be the perfect opportunity to try some new, healthy, plant based recipes for Thanksgiving. 2020 has given me perspective and motivated me to put myself and my health first. I spent some time deciding on how I was going to be able to enjoy all the taste of the traditional food feast but keep it fresh and hearty. I came up with this menu below for my plant based Thanksgiving dinner. You can also find my step by step video and complete recipes below.
MENU
Directions
For the Lentil Loaf: Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the shallots, onions, carrots, bell pepper, celery and lentils. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.
Meanwhile the rice and lentils are cooking, make the greens.
For the greens: In a large pot or dutch oven heat up 2 tbsp. of olive oil on medium heat. Add finely diced onions and cook until fragrant and translucent, for approximately five minutes. Reduce heat to medium/low and add vegetable stock, chorizo, smoked paprika, salt and pepper. Cover the pot and allow stock to simmer for 20 minutes. Add greens to the pot and place lid back on. Allow greens to cook down for additional 25-30 minutes.
Preheat the oven to 350 degrees F.
Spread butter/ olive oil (vegan option) over a 10 by 4 1/2 by 3-inch loaf pan.
In a large bowl, gently mix the lentil mixture, spinach, breadcrumbs, eggs/ flaxseed gel (vegan option), poultry seasoning, sage, garlic, thyme, salt and pepper. Spoon the mixture into the prepared pan.
Bake uncovered until the loaf is heated through and the top is starting to brown, about 30 minutes.
Meanwhile the lentil loaf is baking, make the cranberry sauce glaze.
For the glaze: In a small saucepan on low heat, add cranberry sauce, juice of fresh squeezed orange, juice of fresh squeezed lemon, honey/ agave nectar (vegan option), two sprigs of thyme, garlic, salt and pepper. Cover the saucepan and allow sauce to simmer until sauce is heated through. Using hand or stand mixer, blend sauce until smooth. Remove sprigs of thyme. Allow glaze to cool and thicken slightly.
Once lentil loaf has browned on top, pour on cranberry glaze and cook for an additional five minutes. Allow to cool.
Turn greens off and remove plant based sausage. Allow to cool.
For the sweet potato tart:
Crust: In a large bowl mix together flour, sugar and salt. Add in vegan butter to the flour and combine using your hands to rub butter into flour until mixture is texture of wet sand. Next add enough flaxseed gel until the dough comes together in a ball and peels off the side of the bowl. Take the dough out of the bowl and lightly knead dough into a smooth disc. Wrap dough in plastic wrap and chill in the refrigerator for at least 2 hours.
Take dough out of the refrigerator. Let the dough rest for at least 20 minutes. Roll dough out into a 12″ diameter circle about 1/8″ thick. Place dough into 10″ tart pan and blind bake (cook dough weighed without filling) crust at 350F for 20 minutes.
Meanwhile making the sweet potato filling: Using a hand or stand mixer, in a large bowl whip together sweet potatoes, avocados, brown sugar, flaxseed gel, vanilla, milk, cinnamon, nutmeg and salt until complete combined and smooth. Spread filling evenly into tart pan over crust. Bake tart at 350F for 30-35 minutes. Allow tart cool in fridge until time for dessert. When breast to serve tart, top with coconut oil whipped cream or nice cream.
Devour and enjoy!
I hope you have a safe and fabulous Thanksgiving!
Happy World Vegan Day
Another Fall month is upon us which means another chance for change. The leaves on the trees change from greens to reds, oranges and golds. I look at November as another opportunity for improvement in my life and health. I may not be able to travel, but that just provides me more moments to work on self care and my overall happiness at home.
Today just so happens to be World Vegan Day. Since I shared so many delicious but not necessarily healthy baked goods last month, I decided to balance that out by sharing more nutritional recipes this month. Check out my outright favorite Fall soup recipe, Roasted Butternut Squash Soup. I absolutely adore this soup because its so easy to make but full of delicious flavors. The vegetables roast and caramelize in the oven which provides the perfect Autumn palate. This recipe is vegan but you don’t even notice because its so hearty and so good.
Recipe is below.
Music: Bed Peace- Jhené Aiko
Ingredients
1 large butternut squash, peeled and cubed.
1- 16oz. bag of baby carrots
3 cloves of garlic, peeled
1 purple onion, peeled and half diced/ half chopped
1 quart of vegetable stock
½ quart of water
2 sprigs of fresh sage (approximately 7-8 leaves)
Olive Oil
Salt and pepper to taste
Directions
Preheat oven to 425F.
Using a large roasting pan, toss butternut squash, carrots, garlic cloves and half onion in olive oil to coat. Add salt and pepper to vegetables. Roast vegetables in oven for approximately 30-35 minutes until vegetables are soft and caramelized.
While vegetables are roasting, in a large pot or dutch oven and olive oil on medium heat. Add other half of onion that has been chopped to pot. Add pinch of salt. Cook until onions are translucent and fragrant. Add vegetable stock and water to pot. Cover pot and turn heat down to low to allow stock to simmer.
Once vegetables have finished roasting in the oven add them to the stock. Add sage to the pot and stir. Using a hand blender or standard blender, blend soup until smooth but not completely pureed. Add salt and pepper to taste.
Add croutons (optional)
Devour and Enjoy!
A Safe Staycation
It’s October of the longest year ever recorded in history and it was time for a break! I was at a point where I needed a change of scenery. I was beginning to feel like I was starring in Groundhog Day, waking up to the same four walls and same routine. Aside from visiting my mother last month and the occasional trip to the grocery store for supplies, I was feeling as though I was stuck. It was time for me to get away. I knew I needed some personal time to just disconnect from the weight of 2020. I required relaxation, nature and to de-stress. I decided to book a few days somewhere close by but feeling as though thousands of miles away, Terranea Resort. I spent Thursday through Sunday here for a little staycation and left feeling refreshed and renewed. I decided to spill my little secrets into why I cherish this place so much!
Music: Pink Matter by Frank Ocean
- Location, Location Location- Terranea Resort is located approximately 20 miles outside of Los Angeles right on the Pacific coast in Rancho Palos Verdes. The Palos Verdes Peninsula to me feels like being transported to Eastern Europe. Check in time is 4pm, so even with traffic you’ll be arriving in about an hour from the city. This leaves plenty of time to settle in your room and walk the grounds before sunset. You’ll never want to miss a sunset here. Who can resist watching the Autumn colors slowly fade into the liquid abyss of the ocean? Every sunset I’ve witnessed has been absolutely amazing. The sunrises come in a close second. I love being able to leave my patio door open and fall asleep to the sounds of the waves crashing to shore. I also love just being able to wake up, step outside and be encompassed by the ocean.
- Nature comes first- Terranea Resort prides itself on keeping the essence of California as close to authentic as possible. This extremely eco-friendly resort was founded on the philosophy of ecological sustainability. I love coming here because you truly see the beauty of Mother Nature and are reminded of how important it is to keep her that way. They also offer several nature activities like kayaking, archery and fishing. Terranea’s minimal impact ideology “is dedicated to protecting the valuable coastal resources that define the Palos Verdes Peninsula and make this singular destination one of the most valued natural locations in the world.” Only at Terranea do you get to see so many different plant and animal species while relaxing by the pool, meditating or my favorite, going for a hike. Which brings me to my next point.
- Exercise- Terranea has been a favorite of mine since my first visit a few years back because of its hiking trails. There are several hiking trails incorporated into the landscape of this resort. Not only that, every hiking trail comes with breathtaking views of the Pacific Ocean. The trails are clearly marked and as easy to follow. There are also several pools to choose from to get a nice swim. The pool at the gym actually has one of the best views and is literally adjacent to the ocean. Although the gym is technically closed at this time because of Covid, the staff is still there to provide cleaned equipment outdoors for use. There are also sanitized spin bikes set up outside the gym that overlook one of the nature trails and the ocean as well.
- Health and Safety is priority- Terranea Resort opened up after the COVID hiatus in June of this year. They spent time making sure that when re-opened they would follow every CDC / LA County guideline, but still allow for optimal relaxation. From my personal experience I felt extremely safe here. From my first step on grounds all staff were masked up. The reception area had a thermal infrared temperature check in the lobby before check in. At the actually reception desk, after a thorough check in with safety updates, you are given a sanitary pack with wipes and a fresh mask. While on grounds you are required to where a mask at all times except when eating, lounging at the pool or in the pool. There are signs posted throughout the resort grounds as reminders as well. It was mandatory to wear masks to the pool bar and bathroom. Even while poolside and in the pool, social distancing was maintained. Because Terranea was built with nature first, maintaining social distancing was easy and didn’t require much change to the traditional atmosphere.
- Pink for October- This was my first visit here since COVID and during the month of October. I wasn’t ready for the surprise. Terranea has several efforts in store during this month that support the breast cancer community with proceeds benefiting Cancer Support Community Redondo Beach and the Breast Cancer Research Foundation. They have specialty pink food items at the restaurants and the coffee shop. I recommend the pomegranate hibiscus margarita featured in my video that tasted incredible! They also have proceeds from spa treatments and rounds of golf. The hueless highlight of the weekend was the main fountain in the foyer turned a perfect shade of pink. I genuinely appreciate every effort made to continue the fight against this disease that affects us all in some way.
I truly do enjoy this property every time I visit. I am in no way being compensated for this blog post. I want to share this information so everyone will hopefully get a chance to enjoy as much as I do. Especially if you’re like I was and desperately need a change of scenery. One day here can make a difference. Even if the resort is too pricey and not in your price range, you can always make reservations for dinner.
More information on Terranea Resort click here.
Pumpkin Spice Beignets with Caramel Sauce
Here we are in the middle of my favorite season! The days are definitely getting cooler and shorter. To my standards that means I need to be surrounded by pumpkin. From the windows to the walls I need pumpkin spice everywhere in the Fall. I don’t feel there is a thing as too much pumpkin spice when it comes to baking during this season. I try to incorporate pumpkin in as many culinary concoctions as I can.
I was rummaging through my pantry and found some Café Du Monde beignet mix I still had in my possession from a Mardi Gras party earlier this year, pre COVID lockdown. I love this mix because every time I make these beignets, it transforms me back to the French Quarter where I first experienced all that Café Du Monde has to offer. After one bite of beignets, I also get the sense of being in Paris at a quaint little French bistro. What a fantastic way to mentally escape and travel the world.
I also obtained a large tub of pumpkin pie flavored hummus from Costco a few weeks back. Since I was moving at a glacial pace eating it all by itself, I thought the perfect way to use both of these ingredients is with a new recipe. I decided to combine both the pumpkin pie spread with pumpkin puree and stuff it inside some authentic beignets. Then I would top them off with cinnamon and powdered sugar for that beignet authenticity . Not only that, I decided that these fried masterpieces needed to be topped off with a caramel dipping sauce to add even more flare.
I must say that I was even impressed with results of these treats. I’m not a fan of pumpkin pie at all, but I would eat these Fall inspired beignets any day of the year. Check out my recipe and DIY video below.
Ingredients
(Make approximately 12 beignets)
Beignets:
2 cups Café Du Monde beignet mix
7 oz. of water
Filling:
1/2 cup of Delighted By Pumpkin Hummus (Buy some here)
1/2 cup of pumpkin puree
1 quart 1 liter vegetable oil for frying
Topping:
2 cups confectioner’s sugar
2 tbsp. cinnamon
Caramel Sauce (optional):
Directions
Make caramel sauce (optional) .
Make topping by combining confectioner’s sugar and cinnamon in a small container or shaker. Set aside.
Using a large bowl, following package directions on beignet mix to make the dough. Once dough has formed set aside.
In a medium sized bowl, mix together pumpkin pie hummus and pumpkin puree. Mix together until fully combined.
Roll out dough onto floured surface in a form of a large rectangle approximately 1/8″ thick and 11″ x 14″ in size. Using floured knife, cut large dough rectangle into smaller rectangles approximately 2″ x 3″ in size. Using a tablespoon, spoon about 1 1/2 tablespoons onto each rectangle. Fold and seal up each beignet to prepare for frying.
Using a large pot or Dutch oven, heat up vegetable oil to 370F. Fry beignets 2-3 at a time for about 3-4 minutes or until golden brown and puffed up.
Place beignets on rack to allow oil to drain and cool. While beignets are still warm cover them with confectioner’s sugar and cinnamon topping.
Dip beignets into caramel sauce or drizzle on top of beignets.
Devour and enjoy!
Pumpkin and Crispy Tofu Curry
I can’t believe we have reached October of this year! It has been a long and hard road stuck here in California not being able to venture out across the world. I am thankful that I am safe at home, but I miss traveling with a passion. My last trip before I would be handcuffed to the West Coast was Southeast Asia. I am so very grateful that I had the opportunity to spend three weeks overseas for an unforgettable adventure. I was able to visit Hong Kong, Thailand and Singapore and eat and explore to my heart’s content.
Going through travel withdrawals for these past nine months has required me to be inquisitive on how to cure my addiction. I made travel shadow boxes which features some of my most treasured collectables from my worldly explorations. (Here’s the link to my DIY guide). I even rewatched seasons one through twelve of Anthony Bourdain’s Parts Unknown for the 100th time, which definitely is one of my favorite series. After all that I still have a longing for packing my colorful suitcase and waking up someplace new. If I can’t travel somewhere why not at least create something for my tastebuds to travel to.
Since it’s my absolute favorite season I decided I would incorporate Fall’s favorite fruit into my dish. I brushed off one of my latest cookbooks from my last trip and decided to try my hands at pumpkin curry. To be honest living in L.A. has allowed me to never have to make my own Thai food as there are some amazing places to order from. I rather enjoyed making this dish. As I chopped up the pumpkins and squashes, I was reminded of when I was in Chiang Mai at an elephant sanctuary feeding elephants of all ages out of my own hands. After I took my first bite of this curry, I was brought back to my fabulous curry dinner I had in Phuket. This curry dish is spicy, hearty, flavorful and its definitely worth giving a try!
Music: Yellow- India.Arie
Ingredients
Broth
1 quart (32oz.) of vegetable stock
4-5 sprigs of lemongrass
2 cups (approximately) of celery stalk
Curry
1 pack extra firm tofu, drained and dried out
2 tbsp. curry powder
2 tbsp. ground coriander
2 small/ medium sized pumpkins
4-5 large dried chilies, soaked in water to soften
2 tbsp. (2 cloves) garlic, finely chopped
2 bay leaves
1 tsp. seaweed powder (substitute for shrimp paste)
2 tbsp. of lime zest (approximately 2 limes), finely chopped (substitute for kaffir lime zest)
2 tbsp. of lime juice (approximately 2 limes).
¼ cup peeled shallots, finely chopped
1 ½ tbsp. lemongrass, finely chopped
1 tsp. ground cumin
1 tbsp. of fish sauce (use seaweed powder for Vegan option)
28oz. (2 cans) coconut milk
1 tbsp. of coconut sugar
¼ cup basil leaves (substitute for Thai basil)
coconut oil
salt/ pepper to taste
additional vegetables of your choice (optional)
cilantro
Directions
In large pot simmer together vegetable stock, lemongrass and celery stalks until it comes to a boil. Turn off the heat and allow stock to cool completely. Refrigerate overnight if possible, otherwise let sit for a few hours.
Pat dry tofu. Cut tofu into bit size pieces. Add tofu to a medium sized bowl. Add 1 tbsp of curry powder, coriander, salt and pepper to taste. Mix tofu and coat with coconut oil. Bake tofu at 425F for approximately 40-45 minutes.
Cut pumpkins in half and clean out seeds with spoon. Coat pumpkins in coconut oil and add salt pepper to taste. Add pumpkins to baking sheet and bake at 425F for approximately 20-25 minutes.
While tofu and pumpkins are baking, in a large pot or dutch oven heat oil oven medium heat. Add peppers, garlic, bay leaves, shallots, lemongrass, remainder of curry powder, coriander, cumin, seaweed powder, half of lime zest and lime juice and salt/ pepper to taste. Stir-fry until fragrant. Deglaze pan by adding half of vegetable stock. (Save other half of stock for making your rice). Remove bay leaves and chilies from the pan. Add coconut milk.
Once pumpkin is finished cooking. Remove outer rind, chop it up and add it to the curry. Continue to stir-fry. Add remainder of lime zest and lime juice and season with fish sauce (seaweed powder) and coconut sugar. Simmer over low heat until pumpkin is very tender. Add tofu, basil and additional vegetables of your choice. Turn off the heat.
Make jasmine rice according to package instructions with additional vegetable stock. Serve in a bowl. Garnish with basil and cilantro.
Devour and enjoy!
