Tomorrow I teach my very first vegan baking class! I'm doing an Eggnog Cake with ganache filling, Cranberry Lime Pistachio Cookies, and Citrus Cream Cheeze Cupcakes. So tonight I was prepping the samples for the class (since the classroom doesn't have an oven, I have to bake everything in advance that I want people to actually taste) and getting nervous.
I really shouldn't be nervous. These are recipes that I tested several times over the past couple of years...I think I'm more nervous about not remembering to bring some important kitchen utensil that my co-op won't have. (I can't even think of an example item, that's how irrational that fear is).
Anyways, I also baked a cake for some folks I know who have a little boy who is allergic to peanuts, dairy, and eggs. So after baking for the class, I sanitized everything and started over. I always get nervous when baking for people with really serious allergies- even when I know I have taken good precautions. The cake is kinda cute, I think.It's chocolate cake with ganache filling and the fudgey chocolate frosting from VCTOTW.
He said he wanted chocolate cake...this should be enough chocolate!
For dinner we had pasta with easy tomato sauce and my favorite tofu. It's got lemon juice, salt, nutritional yeast, and Italian herbs and is baked at about 450 F for 20 minutes. It puffs up and gets browned and is like a little crunchy Parmesan thing. I've been known to eat an entire pound of tofu myself in one sitting it I make this when no one else is home. Luckily, tonight I got to share it with the whole family. But we ran out.