I hope everyone had a good Easter! My Easter was full of friends and good food, so I would count it a success.
The University of Montevallo’s Family and Consumer Sciences Student Group had an Easter-themed bake sale on Wednesday. For that I made pumpkin spice cake bunnies with cream cheez frosting.
I also made cookie dough bites from Vegan Cookies Invade Your Cookie Jar. These were a great hit and multiple people kept asking “There aren’t any eggs in these?!” Um, no. I’d prefer vegan cookies over a case of salmonella any day.
For actual Easter day I had a lovely lunch with Peter and our friends Charlie and Sierra. Then afterwards we spent time playing board games and making Easter things.
For a festive look, I knitted this adorable bunny hat. I used Slip Slip Knit’s knitting chart for the bunnies.
Instead of the traditional egg-dyeing, I went an animal friendly route and got some blank plastic toys from Hobby Lobby and decorated them with markers.
For lunch we had a mish-mash of snacks.
I made some tea sandwiches with whole wheat bread, sliced cucumber, spicy sriracha bean dip, and Vegenaise.
Avocado hummus with pita chips
I used my go-to potato skins recipe, but got lazy and boiled the potatoes with the skins on and mashed them with the other ingredients (minus the onions and Tofutti cheese). They had all the taste of potato skins, but without the added effort of scooping out the filling.
And for dessert Sierra made this delicious spicy peach pie. Can you believe this is the first pie she’s ever made? I never would’ve guessed.
Okay, so I have a hard time coming up with cute titles for these posts. So there are others meals in here that don’t start with S, but that doesn’t mean they aren’t just as yummy as the food included in the titles. 😛
I am way behind on posting regular food pictures, so don’t be too surprised when I mention Halloween in this post.
Tomato herb couscous (recipe coming soon!) and barbecue Morningstar chick’n strips
Mushroom spaghetti and salad with balsamic vinaigrette.
The glorious thing you are about to see below is an artichoke-bacon chicken salad sandwich. This is probably the best sandwich I’ve ever had. It’s not very healthy, so it will have to be only made on occasion, but anyone who likes chick’n salad should try this.
Peter’s family made a wonderful dinner the other day. I had a Boca burger patty with A1, roasted sweet potato, steamed broccoli, and fried green tomatoes.
The Family and Consumer Sciences Student Group at UM had a Halloween bake sale and so of course I had to make lots of vegan treats!
Carrot cake cupcakes with cheez cream frosting
Peanut butter cereal “bars”, which fell apart so I just mooshed them into balls
Cookie dough bites (from Vegan Cookies Invade Your Cookie Jar) dipped in chocolate
Soy-Tan Dream Cutlets (which are amazing!) with buttery pasta
Potato soup with bacon bits
This week has been filled with some great food, which I shall share with you through a photo montage:
The Tennessee Valley Vegan Wrap from Coffee & Play House. This grilled wrap has tomatoes, artichoke hearts, spinach, purple onions, red pepper hummus, and balsamic glaze. With a side of pickle slices and veggie straws. Very yummy.
This adorable tiny squash was grown by my boyfriend’s parents in their organic garden. Too cute to not share.
I made these two-ingredients red velvet cupcakes, made by mixing just a can of pure pumpkin and a box cake mix, then slathered with cream cheez frosting. These were pretty good, but I think a carrot cake or spice cake mix would mesh better with the pumpkin.
And lastly, rice and bean soft tacos topped with red onions and a mix of Vegenaise, lime juice, and chili powder. This sauce was fantastic and really made the tacos great.
I know, I know. This post is way over-due. It’s been over a week since Easter, and I’m just now getting around to posting about it. I’ve been a tad busy with this semester’s finals, training for my new job, not to mention recovering from the three days without power after the state-wide tornado disaster. But life goes on and I will get back into the swing of blogging again.
Easter time usually means three things (in most important order): Church, eating sugary candy, and dyeing eggs. I can easily do the first two and remain vegan, but the third poses a problem. In order to be able to join in the Easter festivities with the family, I went to the local Hobby Lobby craft store and got some vegan eggs!
There they are, pictured above both plain and painted. The “eggs” are made out of plastic, with a cardboard layer on the outside. They were only 30 cents each, and fun to paint. So this is a good option for vegans with children who want to dye eggs, or for those who simply would like to get into the Easter spirit.
For our Sunday school Bible study on Easter, I made these lemon cupcakes with the Eat, Drink, and Be Vegan recipe. I was out of soymilk that day, and I improvised by replacing the cup of soymilk with a cup of water and one TBSP of vegan sour cream. And they actually turned out more moist and fluffy than the original recipe! I am most definitely making them like this again.
I used dyed frosting and vegan jellybeans to make cute little Easter egg nests on top. I only wish I had more the time to make some mini chocolate bunnies to put alongside them.
I’ve been on a baking spree lately, and since cupcakes are my favorite baked treats, that’s what has been exiting my oven mostly.
From top left clockwise: Chickens, ducks, pigs, and cows.
For an Eberron gaming session on Tuesday, I made chocolate cupcakes with chocolate frosting, but made them special by topping them off with some adorable farm animal sprinkles. I found these sprinkles at a new gourmet shop that has recently opened in town, and I just couldn’t resist buying them. They have super cute cows, pigs, chickens, and ducks to adorn your tasty treats.
Then later in the week, for yet another nerdy roleplaying get together, I whipped up some lovely strawberry cupcakes. I used the Eat, Drink, and Be Vegan recipe for all-purpose vanilla cake, but exchanged strawberry extract for the vanilla.
With some leftover strawberry batter, I made a mini cake with a tiny bear pan I picked up a thrift store. My boyfriend and I used the excuse of it being our “10 month anniversary” to indulge in this sweet treat together. I’ve been on a cute food kick this week, but I promise to start posting more savory dishes and crafting projects.
This week hasn’t been all that creative, food-wise at least. Though I did eat a couple of yummy meals and took snapshots of the two most photogenic things to come out of my kitchen in the last few days.
Below is a Dominex eggplant burger topped with all the veggie burger fix’ns and served with a side of curly fries. Yum!
Also we have some cute little vanilla cupcakes for Sunday night Bible study. I used my usual go-to cupcake recipe of the all-purpose vanilla cake from Eat, Drink, and Be Vegan, and just put them into miniature cupcake form. A quick sprinkle of colored sugar really made the frosting swirls pop.
And here’s the thing that I think will really make this post interesting, my new pig bag. I made this in sewing class last Friday and it is now where I’m storing my knitting when I have to take it on the go. I found this lovely pig fabric on sale and couldn’t resist making something with it. As usual, I had to throw in a vegan jab so I added the phrase “Friends, not food.” on the bag with fabric painted.
My sister’s boyfriend, Josh, had his birthday coming up and I decided it would be cool to make him a cake to celebrate. He’s leaving soon on tour with his awesome band Carridale so it was sort of a going away party too.
I was going to make him a chocolate cake in the shape of the Catbus from the movie My Neighbor Totoro because he loves that movie but the cake somehow failed and didn’t bake properly. Thankfully I had made a few cupcakes out of the extra cake batter, so we had something sweet to munch on anyway.
I cut some thin circles out of marzipan and drew faces on it with food coloring markers. The one on the left is the Catbus’ face and the one on the right is Totoro’s face. I “glued” them onto the cupcakes with some chocolate frosting.
Josh is a huge Totoro fan, as is obvious from his leg tattoo.