The Discerning Brute: fashion, food & etiquette for the ethically handsome man

Effortless Cookie Cake

cookiecake1

This is another recipe inspired by my momma! Growing up, one of my favorite treats was her whipped-cream cookie cake. It’s like having a big, moist chocolate cookie dipped in sweet cream – and the best thing is that it’s so easy to make! All you need is organic, vegan chocolate wafers, and soy whip! I used Newman’s Alphabet Cookies and Soy Whip, both of which can be found at most health food stores and Whole Foods.

WHAT YOU”LL NEED:

Medium size bowl
Organic, vegan chocolate wafer cookies (any brand)
Vegan whipped cream

DIRECTIONS:

Layer each cookie with whipped cream and begin stacking horizontially in the bottom of the bowl.
Once you’ve covered the bottom, put a layer of whipped cream over the first layer.
Repeat until the bowl is full, and top with a thick layer of whipped cream.
Leave in the fridge for at least 5 hours, or overnight. The cookies will absorb the moisture and become cake-like.
Serve with a spoon, and top with a dollop of soy whip and a wafer!

6 Comments

TheDiscerningBrute, March 27th 2009 | Tags: dessert, easy vegan cake, eco, green, newmans alphabet cookies, organic cake, Soy-Whip, sustainable, vegan cookie cake, vegan whip cream, whipped cream
Posted in food, green, Health, organic, recipes, sex, vegan, vegetarian

Simple Strawberry Shortie

Strawberry Shortcake can make you feel like you’re home no matter where you are. The dense, moist cake, the light, sweet fluff and the crisp, tart strawberries all compliment each other so nicely. For my roommate’s birthday we made these mini strawberry shortcakes to remind her of home.

SIMPLE STRAWBERRY SHORTIE

What you’ll need:

1 large bundt pan or mini bundt pan (you can also use more boring shapes like a loaf)
1/4 cup non-hydrogenated vegetable shortening, room temp (spectrum is great)
3 cups unbleached, organic white flour
1 cup agave nectar
1/2 cup almond or rice milk
2 tsp aluminum-free baking powder
1/2 cup prepared egg-replacer
2 tsp vanilla
1/2 tsp salt
large container of organic strawberries
Can of soy-whip or box of MimicCreme or Soy Whip in-a-box

Directions:

Combine dry ingredients: flour, salt, baking powder.
With a mixer (or by fork), combine shortening with flour mixture.
Add egg-replacer, almond milk, vanilla, and slowly pour in agave.
Combine evenly, and pour into greased pan.
Cook on 350 for about 35-40 minutes, or until a toothpick comes out clean.
Let cool for at least 20 minutes, remove from pan.
Add whipped topping (prepared, if necessary)and cleaned & diced strawberries.

3 Comments

TheDiscerningBrute, March 19th 2009 | Tags: birthday cake, bundt cake, eco, environmental, gree, mini cake, organic, Soy-Whip, strawberry shortcake, sustainable, vegan, vegan cake, vegan shortbread, vegan shortcake, vegetarian, whiped cream
Posted in food, green, organic, recipes, social responsibility, vegan, vegetarian

Blinded by the White

Snow isn’t the only white thing out there! These bright-whites will make make any guy stand out in a crowd. The Carnaby from Vegetarian Shoes UK could point you in the right direction. Matt&Nat’s new Pool collection offers up this ‘Warhol’ shoulder bag with 100% recycled faux-suede lining. The vintage Wayfarer knock-offs can be picked up at Fabulous Fanny’s, and the gorgeous 100% recycled glass Fern Plate collection from Riverside Design Group is perfect for a warm, winter meal. Autonomie Project’s fair-trade, organic cotton scarf will keep the chill out. Finally, what is better than Soy-Whip to top off a cup of hot cocoa?