Crumbly but wonderfully moist, this cake has enough surprises of fruity chocolate, nuts and spice to set it far apart from ordinary Christmas fruit cakes. Taste it at its mellow best by baking the Pampepato a week or more before serving. One loaf could become a holiday house gift, while the other is kept for celebrating Christmas with the family.
Ingredients
Adapted from A New Way to Cook by Sally Schneider (Artisan, 2001). Copyright 2001, Sally Schneider.
From Chef Mark Reinfeld's menu for A Holiday Vegan Feast.
Excerpted from Vegetarian Cooking for Everyone by Deborah Madison (10th anniversary edition, Broadway Books, 2007). Copyright 2007 by Deborah Madison.
Talk about a centerpiece dish, with the first slice this dome of dark glossy greens turns into pure Technicolor. You've got yellow and red peppers with tomatoes, corn in the form of hominy and black beans. In the taste department you've got shots of fresh lime and a new spice blend straight from the Caribbean.
Adapted from CookWise by Shirley O. Corriher (William Morrow and Company, Inc., 1997). Copyright 1997 by Shirley O. Corriher
© 2004 Lynne Rossetto Kasper
Thanksgiving is usually all about the turkey (and it's offered in our menu as an option), but I think vegetarians and vegans have been politely surviving on cranberry sauce, creamed onions and mashed potatoes far too long.