Our final vegetarian cooking class was November 26th. Not only was it our last class but a mini holiday party too. Chef Christina brought in festive paper products and some soy nog. Sadly I just realized it was the only soy nog I've had this holiday season because I can't seem to find it anywhere this year. And it's not for a lack of trying believe me. Chef's assistant Bill brought a chocolate cake, a very dangerous chocolate cake that was in no way vegan,vegetarian or healthy in any way shape or form. See photo proof, you'll have to trust me on the taste, it was good. I'm still trying to get the recipe.
Every kitchen made a pizza (or 2), there were also salads and my favorite were the chocolate cupcakes. They were gluten free and had a cashew creme frosting. Who knew that stuff could taste so good.
|Yes we know, don't kiss the cook, bring him a beer!|
Two of the kitchens made the gluten free chocolate cupcakes with 2 different types of gluten free flour. I especially liked one more than the other and of course it's the more expensive and I'm pretty sure has to be mail-ordered to get it. Our kitchen, actually me personally. made the cashew creme frosting. I've always wanted to make a frosting like this because it uses raw cashews and dates. I'm including the recipe for the cupcakes and frosting. I don't see any other reference on my sheet, so credit will go to Chef Christina for these.
1 ½ cups all purpose gluten free flour
¾ cup unsweetened cocoa powder
1 tsp baking powder
¾ tsp baking soda
¾ tsp salt
1 avocado, pitted and peeled
1 cup pure maple syrup
¾ cup rice or almond milk
1/3 cup coconut oil
2 tsp gluten free vanilla extract
2/3 cup coconut milk
1/3 cup dates, pitted and chopped (use Medjool dates if available)
1 cup raw cashews
½ tsp vanilla extract
|The evening's pizza extravaganza|