DBTV Valentine Special: TODD OLDHAM HEARTS YOU

February 9, 2009

Don’t be jealous! Ever since I watched a green-haired Todd Oldham on “House of Style” back in the nineties, I knew that I had to get crafty with him one day. So, with Valentine’s Day around the corner, Todd and I got together at his downtown NYC studio to show you how to make some heart-shaped gifts that come from the heart. We both agree that this holiday is all about affordable, DIY craftiness.

Vodpod videos no longer available.

From his features in ReadyMade & Dwell, to crafting Amy Sedaris’ interactive vaginal diagram on the Chelsea Lately Show, and with a line of vases for FTD,  a classic menswear-inspired carpet collection, and design book series called Place Space, Todd is a royal of the creative world. To top that, he is a photographer, filmmaker, interior designer, fashion designer, and can see through walls …well, maybe not the last part.

Mr. Oldham is no stranger to being ethically handsome, either. A vegetarian and environmentalist, he has worked with Peta on undercover investigations, encouraged the sales of plantable oak trees through FTD, and even raised money for the NRDC. He continues to find innovative ways to use eco-friendly, recyclable, and animal-friendly materials (from soy based inks, to un-coated, recycled cardboard) in his products, and one thing we agree on is that having mainstream skills along with aspirations for environmentalism, animal rights, and social justice, is a recipe for making change from the inside.

Chocolate Heart Cake

Jodi Taylor

Organic, Vegan, Cake by Joshua Katcher & Todd Oldham Photo: Jodi Taylor

WHAT YOU’LL NEED:
• Two 9″ heart-shaped baking pan
• 3 cups organic all-purpose flour
• 2 cups organic, unrefined sugar
• 1.5 cups organic cocoa
• 2 tsp aluminum-free Baking Powder
• 1.5 tsp Baking Soda
• 1/2 tsp salt
• 1/4 cup organic coconut oil
• 1/4 cup organic canola oil
• 1/4 cup non-hydrogenated vegetable shortening
• 1/2 cup prepared egg-replacer (Energie or Brand)
• 1 Tbs vanilla
• 2 cups almond milk (or other non-dairy milk)
• 2 cups cold coffee
• 1/2 cup vegan chocolate chips
Icing
• 1/2 cup non-hydrogenated vegetable shortening
• 1/4 cup coconut oil (not melted)
• 1/4 cup Earth Balance (or other non-hydrogenated margarine)
• 4 cups organic powdered sugar
• 2 teaspoons vanilla
• 1/4 cup soy creamer
(for pink, add 1/8 cup beet juice or 3 drops of red veg-based food coloring)
Marzipan
• 1 cup marzipan
• Natural veg-based food coloring
• Small cookie cutters

CAKE DIRECTIONS:
1. Preheat oven to 375º, and coat your pan with non-stick cooking spray or canola oil.
2. Combine the dry ingredients in a bowl: Flour, sugar, cocoa, baking powder, baking soda, & salt.
3. In a separate bowl (or using a mixer) beat the coconut oil, canola oil, shortening, egg replacer, and vanilla until fluffy.
4. Pour the coffee and almond milk onto the dry mix, then add the whipped oil and egg-replacer, and stir in the chocolate chips until the mixture is smooth.
5. Bake for about 30 minutes (or until edges pull away from sides of pan).

FROSTING DIRECTIONS
1. Beat the shortening, coconut oil, and margarine until smooth.
2. slowly add powdered sugar, 1/2 cup at a time.
3. Finally, add vanilla and soy-creamer and beat for about 5 minutes until fluffy.

*Once cakes have cooled, take out of pan. If storing prior to decoration, line pan with wax-paper, then put cakes back in tins.
SEE VIDEO FOR DECORATING INSTRUCTIONS!

Jodi Taylor!

Alternate decorating idea! photo: Jodi Taylor!


Heart of Flowers

hearcarnation

Heart of Flowers by Todd Oldham & Joshua Katcher

WHAT YOU’LL NEED:
• 20 carnations
• heart-shaped pan (at least 2″ deep)
• 2 – 4 bricks of floral foam
• water
• scissors

DIRECTIONS
See Video (above)


Chocolate & Cinnamon Vegan Rugelach

October 16, 2008

Jews are effing great. For example, I was making this rugelach to impress my parents (because while I was visiting in West Palm my mom made her famous rugelach recipe and I asked her to make it vegan for me and she didn’t! Oy! So I got all huffy and figured I’d make it on my own and impress them with it when they came to visit, which I did) and it worked! My mom even said it was better than her rugelach. Jewsus Christmas, thanks mom! My dad ate about 17 of them in one sitting, which is always a good sign from a non-vegan.

Anyjew, here’s the recipe:

Chocolate, & Cinnamon Vegan Rugelach
by Joshua Katcher, The Discerning Brute and his Mom Cindy.

inspired by mom, veganized by me!

inspired by mom, veganized by me!

What you’ll need (makes about 30-40 pastries):

• 2 cups organic unbleached all-purpose flour
• 1 cup organic whole wheat pastry flour
• 1/4 cup coconut oil
• 2 cups organic cane sugar
• 1/4 cup prepared egg-replacer
• 4 tbsp vegan shortening, DO NOT MELT
• 6 tbsp tofu-cream cheese
• 1 package of active dry yeast dissolved in 1/4 cup warm soy creamer
• 1/4 cup cinnamon
• 1/2 cup chopped organic walnuts
• 1/2 cup chopped organic pistachios
• 1 bag of vegan chocolate chips
• 4 tbsp earth balance vegan spread
• 1 tbsp vanilla
• pinch of salt

Directions:

  1. Dissolve the envelope of dry active yeast in 1/4 cup of warmed soy creamer (vanilla or plain) and let it sit until it becomes frothy at top.
  2. Meanwhile, using a mixer or a fork, cream together the coconut oil, 1 cup of the sugar, the egg-replacer mixture, chilled shortening, 4 tbsp of the tofu cream cheese, salt and the vanilla.
  3. Add the frothy yeast & creamer and combine.
  4. Slowly begin to add the combined flours (whole wheat and all purpose) until the dough balls up in the mixer, or it has the texture of tough play-dough against the fork (should be about 2 cups). Set the remaining flour aside for dusting.
  5. once your dough is in a ball, cover with a damp cloth and set in a warm place to rise for 40 minutes, then move into the fridge to cool for at least 2-3 hours or overnight.
  6. Once the dough has risen and then cooled, separate it into 4 equal parts.
  7. On a generously flour, sugar, and cinnamon-dusted surface ( I used wax paper sheets on my dining table) roll out 1 of the 4 dough parts into a circle the size of a small pizza. It should be about 1/4 inch thick.
  8. Over medium heat, in a small saucepan, melt the Earth Balance, then add 1 cup of sugar and 4 tbsp of cinnamon and 2 tbsp of tofu cream cheese. Stir until smooth
  9. Evenly spread 1/4 of this cinnamon mixture onto the rolled-out dough.
  10. Sprinkle 1/4 of the pistachio & chopped walnuts, and a handful of vegan dark chocolate chips, and lightly press into the dough.
  11. Cut pizza-style into 16 equal pieces with a butcher knife.
  12. Roll into small crescent-roll shapes.
  13. Place on a greased baking sheet, and bake at 350 for about 15 – 20 minutes, or until golden. Sprinkle some of the chopped nuts and extra cinnamon & sugar in top if desired.
  14. Repeat steps 7, & 9-13 with the remaining 3 parts of dough.

DB’s Etiquette Recommendation: Autumn is the perfect season for baking. The weather is getting chilly, and people want to indulge in richer foods. I’m totally old school, and I like to make pastries as gifts for people. It’s a time-tested, fail-safe thing to do! And if you’re good at it, it’s a smart way to show off!