Rum Cake

Finally, another chance to use my bundt pan. I was first exposed to rum cake when Becca and I went to Nassau for Spring Break. There wasn't a lot to do during the day besides tan, but there was this little rum cake store selling mad amounts of cake to hapless tourists. And it was so good. They had samples, so we visited multiple times to try the different flavours. This is my attempt at recreating that treat. This recipe uses cake mix and pudding mix, which means it is super simple, but I guess not technically from scratch. Oh well. If you are worried about preservatives (cake isn't healthy either way!) you could use some organic all-natural mixes...but I used Duncan Hines and Jello. And Barcadi.

Rum Cake (serves 8-10)
Adapted from Veganomics

For The Cake:

1 box of yellow cake mix
1 box of vanilla pudding mix
1/2 cup canola oil
1/2 cup water
1/2 cup light rum
1 cup silken or soft tofu
1/2 cup finely-chopped nuts (optional)

For The Glaze:

1/2 cup margarine
1/2 cup sugar
1/4 cup water
1/4 cup dark rum

Preheat oven to 325 degrees. Spray a bundt pan with cooking spray and sprinkle nuts in the pan. Place tofu in a food processor and blend while you prepare other ingredients (just leave the processor processing).

In a large bowl, mix cake mix and pudding mix. Add oil, water, and rum and stir until just combined. By now the tofu should be very smooth and liquidy. Add tofu to batter and stir until combined, but don't overmix.

Pour batter into prepared pan and bake for approximately 50 minutes.

When the cake is done and out of the oven, prepare the glaze. In a medium saucepan over medium heat, melt the margarine. Add the sugar, water, and rum. Cook, constantly stirring, until mixture reaches a syrupy consistency.

Poke holes all over the cake with a toothpick and pour the glaze over it. Let it sit for about 30 minutes, or until all the glaze is soaked up. Turn onto a pretty platter and enjoy with a Bahama Mama in the bright sunshine.

Sweet Potato Hummus

Ever since I started to make my own hummus, it seemed silly to buy it. It always tastes better when you make it yourself and it's so easy and cheap. While versatile and delicious, even hummus gets boring after a while. I got the idea to make sweet potato hummus after ordering a "duo of hummus" at a pub in London. I think they actually used squash, but same difference. They also pronounce it "home-is" and spell it "houmus." Those crazy Brits! This dip is great in sandwiches, with veggies, on toast, eaten with a spoon...or maybe I'm the only person that does that. Oh well.

Sweet Potato Hummus (makes 2-3 cups)

1 medium sweet potato, peeled and chopped into squares
1 14-ounce can chickpeas
2 cloves garlic, pressed or finely minced
1 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4-1/2 cup olive oil

Place sweet potato in a medium saucepan and cover with water. Bring to a boil then simmer over medium-high heat for approximately 10 minutes or until easily pierced with a fork.

While the sweet potato is cooking, place remaining ingredients (except for the oil) into a food processor and pulse until combined. With the motor running, add 1/4 cup olive oil in a steady stream and process until very smooth.

When the sweet potato is cooked, drain and add to the chickpea mixture. Blend until very smooth, adding more oil to taste. Done!

Mission Burritos

Before I spent four months in San Francisco last year, I didn't know burritos were a thing. I mean, I knew what a burrito was, but I never really ate them. I always thought the only place one could get a burrito would be Taco Time, and Mexican fast food made by Canadian children scares me. But now I want burritos are the time! They are to San Francisco what poutine is to Montreal — the perfect meal available at all hours of the night to drunk twenty-somethings after too much PBR. I discovered this food fact one magical evening in the Mission District, a neighbourhood in San Francisco that is equal parts hipster and Hispanic. Which means there are lots of dive bars and taquerias, a winning combination.

Burritos in Northern California are truly an institution that must be experienced, but if you don't see yourself in the Mission at 3 am anytime soon, conjure up this worthy substitute. Burritos are very versatile, so you can use whatever filling you fancy, but I like this easy vegan version. It's what I would always order in the Mission, and sometimes simple is better (and cheaper). Plus, they are extra San-Fran-hipster this way, and isn't it nice when food has an identity? (And a Wikipedia page, apparently. Check it.)

Mission Burritos (serves 4)

2 tablespoons olive oil
1 cup brown rice
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1 small can tomato sauce
2 cups vegetable broth
salt and pepper to taste
1/4 teaspoon oregano
1/4 teaspoon cumin
1/2 teaspoon chilli powder
4 large flour tortillas
1 (14 ounce) can black beans or kidney beans, drained, rinsed, and set aside
1 ripe avocado, sliced
chips and salsa
tin foil

First, make some Spanish rice. In a saucepan over medium heat, saute rice, onion, and green pepper in oil until the rice is toasted and the vegetables are tender crisp (about 5 minutes).

Add sauce, broth, and spices and bring to a boil. Cover, turn heat to medium-low, and cook 40-50 minutes. Turn off heat and let stand an additional 10 minutes without lifting the lid.

When the rice is cooked and slightly cool, get tortillas hot and wet (dirty!). The easiest way is to wrap them individually in very damp paper towels, stack them, and microwave on high for 30-45 seconds.

Take a prepared tortilla and place about 1/3 cup of rice on one side, then top with beans and avocado slices.

Fold the sides of the tortilla over the filling, then roll up the burrito.

Wrap the burrito in tin foil. (This step is important for authenticity purposes.)

Serve with chips and salsa —burritos always come with chips and salsa—throw on some wayfarers, and enjoy!