Yes, I said CURRY CAKE! Bring your grumbling tummies here!

Since I've been off galavanting again, I wanted to make something extra special for my return to my kitchen!

I was standing in my kitchen feeling estranged from it. I had been away for over 3 weeks and it seemed so foreign to have to cook something for myself after being spoiled eating all over the place at so many amazing vegan restaurants in Canggu, Singapore and Hong Kong.

What to make?

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I began making almond cheese by default with the nuts I had been soaking but I wanted something really out of this world unique!

I looked at my brother's locally grown, organic rice that I had soaking on my counter.... Hmmmm I thought.

Before I knew it, this incredible curry cake was being born!

Want to watch how it came to life?

Let's make it!

What you need:

Base

4 cups rice (soak over night before cooking)
1 cup cashews (soaked overnight)
1 cup nutritional yeast
1 tsp cayenne
1 handful fresh coriander leaves

Middle

1/2 head broccoli
1 large carrot
1 onion
1 cup mushrooms
1 yellow bell pepper
1-2 tbs green curry
1/4 cup coconut oil

Topping

2 slabs of tempe
1 cup peanut butter
1/4 cup coconut oil
1 tbs liquid aminos
1 tsp cayenne
1 tsp salt

Icing

1 cup hot sauce (I make my own)
1 cup peanut butter
1 tbs ACV
1 tbs liquid aminos
1 tsp ginger powder
1 tsp pink himalayan sea salt
1/4 cup coconut oil

What to do:

Pre-cooking:

Start by soaking your cashews and rice overnight!
Drain rice and cook as normal.
Drain and rinse cashews and set aside.
Marinate tempe in the ingredients under "topping", put in fridge until needed.
Marinate mushrooms, onion and peppers in the green curry spice with coconut oil (optional)

Base:

Combine rice, cashews, spice, coriander and nutritional yeast in a food processor and blend together until smooth.

Smooth it out into a cake pan that has been gently coated with coconut oil and put it in the oven at 190'C for 30 minutes.

Middle:

Chop up your veggies, if you are marinating the onion mixture, take them out of the fridge

With a small amount of coconut oil, throw the onion mix (mushroom, onion, bell pepper, green curry and coconut oil) into a pan and cook on medium heat for about 3 minutes

Once you are smelling their combined flavors, add in the broccoli and carrots and cover. Cook on low until the veggies are soft.

Topping:

Get the tempe from the fridge and fry it with some coconut oil, make sure it cooks evenly on both sides.

Chop it into strips and set aside.

Icing:

Combine all icing ingredients into a bowl and mix thoroughly.
Pour into a sauce pan on low heat, heating until warm to the touch being careful to keep stirring so peanut butter does not burn to the bottom of the pan!

Building the cake: