CAKE DAD: CORN SMUT

Updates, ponderings, and a zucchini recipe

WELCOME

I’m back! Thank you for your patience and sticking around to read this email. I know it’s been a minute. The last year has been a bit wild.

Baaaaaasically, I had a relapse in my OCD, anxiety, and treating my various chronic illnesses and working has been hard! And not really my priority. I’ve also been thinking about what I’d like to do with my business and with my platform. 3 ½ years of cake production has me burnt out and I want to figure out some kind of work that’s a bit less physically demanding.

I’ve also been thinking about what I’d like to focus on in my work. Pleasure being the main thing that comes up. How to encourage folks to live as pleasurabely as possible. Managing my pain and mental illness has made me so much more aware of how important it is to seek moments of satisfaction and pure enjoyment. The current hell pit of capitalism, racism, and homophobia/transphobia tries to rob us of our joy. Pleasure is resistance.

CORN SMUT + OYSTERS

I’ve been thinking about corn smut and oysters.Something wonderful coming from pain. that A pearl is the end product of irritation, of discomfort. Beauty surrounds a stress point. Corn smut, or Huitlacoche is a fungus that grows on corn. It’s grey and a little ugly but also beautiful. There are several cereal crop pathogens called smut- which is just, so so delightful. They’re a delicacy and sometimes referred to ask Mexican truffles. I just love these coveted items that come from a bit of damage. Anyways, here’s a recipe for vegan zucchini bread.

RECIPE

vegan + gluten-free chocolate chip zucchini bread

an attempt at getting through all of the zucchini i have

½ cup -¾ cup sugar (brown or white, depending on how sweet you are)
⅓ cup coconut oil, mild olive oil or melted vegan vegan butter
⅓ cup dairy-free milk
1 ½ cups grated zucchini
1 tsp vanilla extract
½ cup almond flour (can sub gf flour OR oat flour)
1 ½  cup gf flour blend (I use bob’s redmill 1-4-1, could sub oat flour)*
¼ cup rolled oats
2 tbsp ground flax seeds
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp cinnamon
½ cup-¾ cup vegan chocolate chips (depending on your preference)**

1. Preheat the oven to 350 F. Grease and flour a 9x 4 loaf pan or add paper cups to a 12-muffin pan.

2. Combine sugar, oil,milk, zucchini, and vanilla extract in a medium bowl with a spatula until well combined.

3. Add remaining ingredients except for chocolate chips. Mix for 2 minutes with a spatula, add chocolate chips and combine thoroughly. Pour into the prepared pan.

4. Bake 45- minutes - 1 hour  (25-30 minutes for muffins) or until golden brown on top and a toothpick inserted comes out clean. Allow to cool before serving.

*I know there’s so many subs in here but I love flexible baking! 

** ha! another one- could also sub walnuts or pecans if that's your vibe,i’ve had success with sunflower seeds as well

EVENTS + SNACKS

A Tim Horton’s vegan/gluten-free treat box this week!

Me and Abe are planning another Midsummer Supper Club! This time at Ferme aux champs qui chantent ! Stay tuned.

EATING I’ve been eating a lot of chocolate chip zucchini bread. I went to Boston last weekend and came back with a ton of vegan yoghourt and trader joe’s bagels. Why is US oat milk just so much better? Cruel. Oh and I made an eggplant parmesan pizza.

READING I’m reading Carol by Patricia Highsmith. And listening to The Hidden Life of Trees by Peter Wohlleben. 

DRINKING I just found out about peach iced tea. I’ve been drinking the aforementioned American oat milk in cafe con leche, and trying to get back into herbal teas (nettle, skullcap, passion flower)

****Thanks for reading this far! You may notice that I now have paid subscribers on. No pressure! My thinking is that is ONE person subscribes then I’ll keep writing! But hopefully will do that regardless! THANKS!

*All mistakes in this newsletter were on purpose*