Yield: at least 12 servings
This beautiful “cake” is a cinch to make though it impresses in both flavor and appearance. It looks so pretty on a buffet…maybe even for a wedding or bridal shower?
Admittedly, I took a cake decorating class in high school and have done some decorating over the years, but wielding a pastry bag, especially to make simple borders, stars, and swirls, is quickly and easily mastered. A YouTube video will do the trick. However, if you prefer, you can simply frost the cake, garnish with fresh herbs, and your results will be lovely. I just like the finished edge that piped frosting gives to a cake.
This “recipe” is not much of a recipe. You simply stack the vegan bologna, filling between the layers and frosting the sides and top with a mixture of vegan cream cheese and Treeline Soft French-style nut cheese, which I purchase at Whole Foods. But you could use all cream cheese. After tucking a few sprigs of fresh herbs here and there, you are finished. Be sure to slice it with a serrated knife, as 18 layers or so is fairly dense, but oh-so-delicious.
Bob, my meatatrian partner who prefers meat with meat sauce and a side of meat, confessed that he prefers vegan bologna to “real” bologna! The vegan variety has a much smokier flavor.
Vegan Bologna Cake
8 ounces vegan cream cheese
2-6 ounce cartons Treeline brand soft French-Style nut cheese (any flavor, e.g. scallion)
1 teaspoon minced basil
Sea salt and freshly ground pepper to taste if desired
2 packages Tofurky bologna Style Deli Slices (18 slices total)
Sprigs of fresh herbs such as basil, mint, sage, and rosemary
With an electric mixer–stand or hand-held–cream together all ingredients, except bologna, until fluffy. Line a serving plate with 4 strips of foil or waxed paper to protect plate. Lay 1 slice of bologna on top, spread to edges with small amount of filling, and repeat with all 18 layers, making the last layer, which will be the top, nice and thick. Frost sides, pipe on more frosting as decoration, if desired, and garnish with fresh herbs. Refrigerate until serving time. Store any leftovers in the refrigerator in an airtight container.
Ordinarily, I wouldn’t enjoy Brussels sprouts for breakfast. However, southeast Virginia, where I live, just experienced “Snowmageddon,” aka The Blizzard of 2018, and the light is absolutely breathtaking.
Simply top crispy roasted Brussels sprouts halves with a dollop of softened vegan cream cheese or nut cheese, homemade or prepared like Treeline brand, a drizzle of maple syrup from a spoon going in one direction, and a drizzle of sriracha straight from the bottle going in the other direction–almost like handwriting–and finish with a sprinkling of coarse sea salt. (Note: I am impatient and like my Brussels sprouts practically charred, so I roast them at 500 degrees with just a hint of nonstick spray or olive oil and coarse sea salt, stir them a couple of times, and watch them carefully.)
