Sunday, August 26, 2007

Creamy Tomato Barley Risotto...and Boston Cream Pie for dessert


This creamy tomato barley risotto is a test recipe for lolo at VeganYumYum. I don't often like creamy non-dessert things, but I am absolutely in love with this. I think I want to have it at least once a week for the rest of my life. Seriously. Recently I have noticed that we eat a heck of a lot of rice, so it's nice to have some other grain recipes to use. I served the barley risotto with baked Italian-marinated tofu (and mushrooms) from Vegan with a Vengeance.

This not-so-pretty-to-look-at (but yummy to eat) Boston Cream Pie is half from Damn Tasty and half from Vegan Cupcakes Take Over the World. I didn't have all of the ingredients for the cake recipe from Damn Tasty, so I used the golden vanilla cupcake recipe from VCTOW (I doubled the cupcake recipe and baked it in two 9" cake pans). The pudding layer and the chocolate ganache are both from the Damn Tasty recipe. This was my first time both making and eating Boston cream pie. It was indeed damn tasty.

5 comments:

Cherie said...

Yum, I love the combination of cake, chocolate, and vanilla pudding!

VeggieGirl said...

your Boston Cream Pie certainly looks damn tasty to me!! I like how you incorporated two different recipes into one baked good - the results were fantastic; very innovative!

michelle said...

I used to love Boston Cream pie as a kid--I'll have to try this.

bazu said...

Boston creme = love!

Dazy said...

I'm making this today. I think I'll try to shoot it, but I don't think it will be as pretty as your picture!