Breadfruit Cake and Toronto Vegetarian Food Festival
I am back from a long hiatus.
I have not been cooking much since I took off from the last post due to the lack of inspiration. I finally got back into the kitchen last week and started to work on my new book that is a departure from my first book Caribbean Vegan.
The new book is not vegan, it is not vegetarian and it is not omnivorous.
What is its is a celebration of fruits and vegetables of the region with modern takes and a bit of molecular cooking.
Imagine scotch bonnet caviar, breadfruit pasta, sugar apple wine…..yes see where I am going?
In the new book you wont find
1. seitan, tempeh tofu or any fake veggie meats.
2. fried flour
You will find
1. loads of new things to do with Caribbean fruits and veg
2. Recipes for homemade wines and spirits
3. Recipes for bottled sauces and marinades
Here is a breadfruit cake recipe I have been working on….I may change it slightly for the book but so far breadfruit is showing some surprising properties that have not been explored in the region. This cake was the spongiest vegan cake I ever tasted. The flavour was new but still familiar and the pieces of breadfruit took on a nutty flavour when baked in the batter.
½ cup of vegetable Shortening
½ cup light brown sugar
1 cup of cooked lumpy mashed breadfruit (mash with a little non dairy milk)
1 cup vegan butter milk made with 1 cup non dairy milk and a tablespoon of vinegar
2 cups of flour (1 cup cake flour and 1 cup all purpose flour)
2 tsp aluminum free baking powder
1 scant tsp baking soda
½ tsp salt
½ tsp black strap molasses
1 ½ tsp vanilla essence
½ tsp freshly ground nutmeg
½ tsp freshly ground cinnamon
1/8 cup agave nectar, optional
Preheat oven to 350 F/ 180 C
Cream fat and sugar together until most of the crystals have dissolved. It is OK if you do not get all dissolved. Add cooled lumpy breadfruit to the mixture and mix well. Stir in vegan butter milk and set aside.
Mix flours, baking powder, salt, molasses and spices.
Add wet ingredients to dry and mix well and fast. You should start to see some air bubbles in the mixture. Stir in agave nectar and bake for 25 minutes or until cooked.
Here are some fritters that I made when I was working with cooked mashed breadfruit. These were the fluffiest fritters I ever ate but alas I want to limit the fried foods in the book…who knows I may change my mind.
1.Well as inactive as I was. I was happy to be invited to Toronto this year to take part in the 28th Annual Vegetarian Food Festival.
I am really honoured as this is the 2nd time I had been invited to an international event.
I spent summers in Canada as a child and teenager so going back there will be very good.
My demo will be on Saturday the 7th of September at 2 pm
Click here for more information.
My demo will focus on Caribbean Root Vegetables and the fundamentals of Caribbean cuisine.
2. I will also be a speaker and vendor at the 1st
from August 31st to September 2nd 2012.
I never sold food before but I have an exciting menu planned…I will update you on that late.
Click here to go on their Facebook page.
I must say I am happy to see this type of movement in St. Martin and I hope to make a difference and bring awareness to meat free eating.