I must admit I’m always kind of afraid when I
bake something which is going to be vegan. Because I am very bad at vegan
baking. Give me some lentils and I’ll make you a pretty tasty lunch. Give me
some chickpeas and you’ll enjoy your dinner. Give me some flour, sugar, soymilk
and baking powder and I’ll make a disaster. Anyway, it seems this time I did
it. And everybody is still breathing.
I rarely plan to bake something vegan. It’s
just a matter of madness, such as writing indeed. I just go nuts and bake
something vegan. Here and now, cause I feel like doing it. And so I did
yesterday, during a boring-raining-Saturday-afternoon. After a week-long job-hunting-waiting-game
(this is the biggest nonsense ever, but I still love writing nonsenses) which
resulted in another-two-or-three-or-four-or-five-and-maybe-six-weeks-long-waiting-game
(told you I love it!!!) I decided I was sick and tired to wait and I opened my
fridge in search of I-don’t-know-what. And I found inspiration. Carrots. And
then I thought ai em crezi, oh yes ai em.
I put on Tinariwen and mixed few things together. Flour, cane sugar, c a
r r o t s , soy yogurt, vanilla, baking powder. And
oil. Olive oil.
After an hour or so I just found out my crazy
tryout was standing on the table.
Yes: the-cake-is-on-the-table. And I’ll probably have my breakfast ready for
the rest of the week. That’s all. And this is probably not going to happen
again. Because my vegan cakes usually don’t like standing. Goodnight.
Italian translation: ho fatto la figa, ho postato in inglese. Potrei
tradurre, ma non c’ho voglia. Anche perché c’è ben poco da tradurre. In
sintesi: ho fatto la torta Camilla, vegana e a forma di ciambella. È rimasta in
piedi e sono ancora tutti vivi. Una notiziona, lo so. Buonanotte.