Hello December….I am ready for 2019!
It has been a heck of a ride in 2018, good, bad, full of surprises and blessings. December was full of new recipes, new experiences, new challenges, and an overall a busy month so far!
Not to mention the Vegan Festival….yes you heard right…. A vegan festival right here in Fez and I was the guest chef. It was a remarkable day with awesome people from all over Morocco passionate about veganism. I was very touched to see young and old, from all walks of life come together to participate, learn, and explore the health benefits of a vegan diet. A huge thanks to Simohamed Bouhakkaoui for the first ever vegan festival to take place in North Africa. Check out the Vegfest Morocco page for a glimpse of this unforgettable day.
December was and still is showering me with all its blessings, I was honored to partner with ResiRest from the Netherlands to host dinners for their travelers. A short video is in production and will be available soon but in the meantime take a look at what the lovely Pauline from Tea in Tangier shared about eating in Morocco.
December also is the month when a new little kitten adopted us. Three cats in total At Home In Morocco in our Dar in Fez roaming and training us to be a better human. The little cat was abandoned in the street away from her mom and siblings, a little boy was with a nail clipper trimming her whiskers. She is settling down okay with the big boys, it will take some time for the clan to get used to each other and learn to share. Meet Queen Sheba, she is grayish like the wormwood herb (Sheba) that is used in the winter to make tea in Morocco.
There was a scrumptious vegan cake recipe that I finally mastered; I am thrilled to share it with you all so you can serve it to your family and guests during the holidays. ~Recipe below~
I am grateful for all the blessings, for what I have and what I was denied, grateful for where I am and whom I share my life with. I am grateful to be At Home In Morocco.
From all of us, 2 humans, 3 cats we wish you a holiday season filled with warmth, abundance, laughter and a big table to share your blessings.
Vegan Chocolate Mint Cake
3 cups flour
1 1/2 cups granulated sugar
6 Tbsp unsweetened cocoa powder
2 Tsp B.S
1 Tsp Salt
2 Tsp vanilla
2 Tsp white vinegar
2 cup water infused with fresh mint
2/3 cup oil or coconut oil
Mix dry ingredients, add wet ingredients and whisk on high for 2 minutes. Pour batter in an eight inches round pan or split into two pans to make two layers. I baked mine in one and sliced it after baking to add frosting.The cake will not rise like a normal cake which is all right. It is supposed to be a dense cake.
Chocolate mint ganache
1 cup sugar
6 Tbsp cornstarch
4 Tbsp unsweetened cocoa powder
1/2 Tsp salt
2 Tbsp oil
I cup water infused with mint
Heat all ingredients in a pot over medium heat until it’s thickened but do not over cook.To infuse the water with mint just prior to baking about one hour before stick few springs of mint into the amount of water you are to use for this recipe. I tried boiling the water with the mint, the flavor was overpowering so just adding the mint to a room temperature water will do the trick.