I don’t know if you’ve heard about it, but Robin Robertson over at Vegan Planet is hosting a couscous cake contest. The contest ends on Saturday, so it’s not too late to get in on the action. Way back in the mid ’80’s during a bout with macrobiotics, I used to make a mean apple juice couscous cake. Or so I thought at the time. So I couldn’t resist the idea doing something experimental. If I remember right, that original recipe was just apple juice and couscous. Borrring. Here are the latest attempts. Trust me, new and improved since then.
Cherry Couscous Cake with Berries
Cake
2 cups cherry juice
1 cup couscous
pinch of salt
1 Tbsp agave
1 tsp vanilla
1/3 cup dried tart cherries, sweetened, chopped finely
Topping
1/4 cup tofutti sour cream
2 Tbsp tofutti cream cheese
2 Tbsp agave
1 tsp vanilla
1/2 tsp cinnamon
fresh berries (on the side)
Bring the juice to a boil and add the rest of the cake ingredients. Stir, then put lid on and turn off heat. Let sit about 5 minutes until all juice is absorbed. Press into lightly oiled springform pan. Refrigerate for at least 2 hours or overnight. Make topping by mixing all ingredients together with a small whisk. Unmold cake, spread topping on and add berries. That topping makes a great fruit dip, too.
Lemon Berry Couscous Cake
Cake
1 1/2 cups peach nectar (or juice)
1/2 cup white grape juice
2 Tbsp limoncello
pinch salt
1 1/2 cups couscous
zest from 1/2 a lemon
1 tsp lemon extract
1/2 cup dried blueberries
Glaze
1 cup confectioner’s sugar, sifted
3 Tbsp limoncello
1- 2 Tbsp lemon juice (to desired consistency)
zest of 1/2 a lemon
berries (on the side)
Bring the juices to a boil and add the rest of the cake ingredients. Stir, then put lid on and turn off heat. Let sit about 5 minutes until all juice is absorbed. Press into lightly oiled springform pan. Refrigerate for at least 2 hours or overnight. Make topping by mixing all ingredients together with a small whisk. Unmold cake, top with berries and drizzle with glaze.
I happen to really like fresh fruit with dried fruit and I guess it shows. Yeah, I know what that drizzle looks like, too. Drizzle! So there!
Just to prove I haven’t just been eating couscous cakes (though it’s tempting), here are a few other recent dishes.
Salt and Pepper Tofu from the V’con, by way of the PPK Boards. This is one of Jim’s very favorite meals. If you haven’t tried it yet, it’s time!
This is the Szechuan Noodle Salad from Vegan Fire and Spice. Full of flavor and not shy about it’s
hotness, this really hit the spot for me.
Tonight’s dinner: either fajitas or bbq seitan. I’ve got a freezer full of seitan so I’m feeling virtuous.
