April 1st

As the week rolled on I decided to try something I usually keep for summer food, which is Vietnamese cold spring rolls. My mom was around, having brought us a load of mushrooms that went on the grill the day before. Since she is an obliging and able kitchen hand, I prepped the ingredients- rice noodles, carrots, basil, etc, and set her to work on assembling them. I made a couple vegan versions first with lots of cashews, and the others had shrimp in them. I made a sauce earlier in the week that was very handy for many uses including bbq'ing tofu. With the handblender you emulsify a couple tablespoons of miso, garlic, ginger, a tablespoon of light-coloured (not red) jam, such as apricot or passionfruit, vegetable oil, sesame oil, lime juice and a bit of mirin. I used a dab of this in the rolls because I liked the idea of the sauce inside the roll, but this is not a good idea if you are not eating them right away because the sauce will make the wrapping go soft and break. Mom gave a yell of frustration after a few minutes of rolling because I had given her a thin, clear plastic cutting board to work on, and as you dip the rice paper rounds in water, they also become clear, and she couldn't see what she was doing. We switched the cutting board to make things easier and I briefly rolled over in my mind the idea of telling everyone they were being served 'invisible food' for lunch. I prepared a pork roast for lunch, the roast being kindly donated by my mom's good friend Theo Janson, who is a chocolatier and baker extrordinaire. She operates Theo's Chocolates in Owen Sound, I had great fun working for her in her little chocolate factory for a couple weeks before Christmas last year. I don't know of anyone else who creates food with such a fine balance of artistic flair and a zeal for perfection. The roast pulled together perfectly for lunch, there is something very comforting, and also impressive, about seeing a large roast come out of the oven. In the spirit of Theo's devotion to chocolate, I am offering up the recipe for:


Vegan, Gluten-free Chocolate Cake

This is based on a vegan cake that I found on the internet (google 'vegan chocolate cake' and I think it's the first one), which pulls together nicely without using any eggs, but I think is actually improved and made richer with the changes I've made here, particularly with the addition of almond flour. Even if you are not vegan and eat gluten with impunity (like me), it is nice to have a cake recipe that pleases everyone. This makes a double batch, to fit 2 round 8 or 9-inch cake pans. Did I mention how easy it is to make?

2 c gluten-free all-purpose flour
2 c sugar
1/2 c almond flour
2/3 c unsweetened cocoa (extra-dark is best)
2 tsp baking soda
1 tsp salt
1 tsp guar gum
2 c warm water
1 tsp almond extract
2 tsp vanilla extract (if you use artificial, I'm not talking to you anymore)
2/3 c vegetable oil (sunflower or grapeseed?)
2 tsp vinegar (any will do, I use balsamic for extra flavour)

Preheat to 350. Grease pans and line bottom with parchment round. Whisk together all the dry ingredients, then add the wet ingredients. Mix fully. Pour into greased pans and bake until a toothpick comes out clean, about 30 minutes. Let them cool fully on a rack and remove from
pans. You can use warmed-up jam to put the 2 layers together when they have cooled. This cake is very nice with a fruit sauce, and I've also been known to have a slice for breakfast with almond butter on it. It is also easy to alter the flavourings when you make it, I have tried it with 2 tsp cinnamon, 1/2 c chopped candied ginger, grated orange zest, frozen cranberries, etc. It goes on...

- DEIRDRE

Nicole and Sophia and I loved this cake so much. It was so great. Look how calm and happy those girls are. Its the gluten-free chocolate cake.

- IRIS