|Stephanie chomps on a strawberry cheezecake stuffed King Cake.|
King Cakes are similar to giant cinnamon rolls, baked into a ring instead of individual coils. When you go into a grocery store in New Orleans during carnival, these cakes are stacked up 4 feet high on tables, made in a myriad of different flavors: cinnamon, cheesecake, chocolate, strawberry, apple the flavor variations go on and on. This one is a vegan apple praline cheezecake stuffed cake from last year.
Here's another apple praline cheezecake King Kake, this one was made last week to benefit Mercy Corp's work in Haiti. Little fetal jesus is riding a powdered sugar wave on top, 'cuz we didn't want anyone to choke on him.
Hubig's pies are ubiquitous in New Orleans, you can find these deep fried and sugar coated hand pies in all the grocery stores, gas stations and hardware stores around town, and like King Cake, they come in a million flavors--even seasonal ones like sweet potato and strawberry. Sadly, the traditional pies are full of beef tallow, so I came up with an apple version to save the potluck (and hopefully the animals).
The best way to wash down so many sugary sweets is with savory classics like gigantic Italian Muffuletta sandwiches. This one's made on homemade sesame bread, topped with my basic gluten recipe sliced up thin as possible, and then doused with olive oil and homemade olive salad. I love those little bits of pickled cauliflower.
Save some room for Hot Tamales! Dang, but I love cooking during Carnival. So much good stuff to be had. These saucy and spicy dudes are stuffed into a cornbread like masa studded with green onions and parsley and then steamed until tender.
All of this and more is part of a big project I'm undertaking to veganize The City of New Orleans. Stay tuned. In the meantime, if you're dying for King Kake, you can find a few older versions right here on this blog, over at pakupaku and Papa Tofu. Just use that scrolly thing on the right.