This dessert was not an impromptu one like the dinner entree and salad in my previous posts. It was planned as soon as I received Love, Eric cookbook by Eric Lechasseur sent by mail. This cookbook has beautiful pictures on almost every page. I highly recommend it to anyone who loves to make vegan desserts.
How I found the cookbook was another story. Julie, my friend in Oregon, recommended M Cafe De Chaya, a macrobiotic restaurant, in Los Angeles. We went there last month for a casual dinner to celebrate our anniversary. The dinner was great but I fell in love with their vegan macrobiotic desserts and pastries. A huge glass display case filled with European style desserts and pastries and they are all VEGAN. Oh my! My DH had to ask the guy behind the counter if it is true that there is no egg or dairy in ALL of them; although, there was a big sign hanging above 'NO DAIRY, NO EGGS, AND NO REFINED SUGAR'. It was confirmed that they are vegan. I pointed the sign to DH but he said, 'I have to ask and make sure because it is unbelievable!' True, it is unreal! We as vegans are so used to go to a bakery or patiserrie and just drool on what's on the display case and wish that they are vegan. But not here, at M Cafe, we can order whatever we want as long as our wallets can take it.
These are the kind of desserts I love, too. Growing up in Asia, I don't particularly appreciate American desserts since they are too sugary for me. Asian desserts are generally not very sweet. I thought it was just me for being 'not a dessert person' but actually it is just that I don't enjoy sugary desserts. Now I remember that I used to go to Little Tokyo in Los Angeles and visited their bakeries who serve French-Japanese cakes and pastries. I LOVE those! After being a vegan, I can't buy them anymore because they contain dairy, eggs, and gelatin. But now, I am not deprived anymore, M Cafe De Chaya has done it with their desserts! We bought many desserts and pastries to take home that day for breakfast and snacks the next day. They had to be eaten within 2 days, so we couldn't buy too many. We will come back to M Cafe for sure.
I was raving about the restaurant to Julie and thanked her so much for her recommendation. I talked about how the desserts were totally my style. She emailed me that their Chef wrote a cookbook about vegan macrobiotic desserts but she forgot the name of it, Eric something, she said. Cookbook? You know me, I determined to get it so I searched the Internet and Amazon. I finally found out the title. Julie also found the website for me: www.loveeric.net. Obviously, I had to buy the cookbook and bought it straight from the Chef. It didn't take me long to try one recipe.
The picture of my cake is not exactly the same as in the book since I am not a professional photographer. This picture I took is not as good as the cake. This cake is so elegant and delish! The strawberry mousse was lightly sweet, smooth, and creamy. The vanilla genoise cake has a soft and delicate taste. Overall, the cake is not very sweet. If you are used to sugary American desserts you may not appreciate this kind of cake which is more of a French style dessert.
There is no refined sugar in this cake. The ingredients used were maple syrup, brown rice syrup, organic apple juice, and organic strawberry jam (all fruit). The mousse is made of Mori-Nu tofu, fresh organic strawberries, tahini, organic apple juice, and agar flakes.
I already plan to make my next desserts from this cookbook which are going to be Blueberry Pine Nut Pie and Upside-down Berry Cake (I was thinking maybe for the 4th of July). I thank Eric for creating such a wonderful and beautiful vegan desserts to enjoy!