VeganMoFo: Happy Halloween!

Halloween Cookies

Happy Halloween and happy last day of VeganMoFo!

Ghosts!

 Today I made an assortment of cookies! Sugar cookies in the shape of pumpkins, kitties, and ghosts. The kitties have cinnamon sugar on them, the pumpkins have orange icing, and the ghosts have a glaze made of powdered sugar, melted EB, almond milk, and a little bit of vanilla.

Pumpkin Spice Cookies

These beauties are pumpkin spice cookies! They are big and soft and oh sooo good! I used this recipe and used a flax egg, EB, and my own roasted pumpkin.

Pumpkin Chocolate Chip Muffins

Pumpkin chocolate chip muffins from Vegan Cupcakes Take Over the World made with more roasted pumpkin!

Kittie and Cookies

How hilarious is this – the kittie wants to inspect the halloween kittie cookies!

And a halloween post wouldn’t be complete without my english bulldog in her halloween costume:

Violet!

Happy Halloween!

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Calzone Night

Calzone

Calzones made with pizza dough from Vegan with a Vengeance, Field Roast Italian sausages, mushrooms, sundried tomatoes, Follow Your Heart mozzarella cheese, and tomato sauce – yum! Not much more to say but if you haven’t tried to make vegan calzones, give it a try, they re easy and delicious.

Here is just random food porn from the week – cupcakes of course and some puff pastry filled with leftover cupcake filling.

Pistachio Rosewater Cupcake

Pistchio Rosewater Cupcakes

If you haven’t tried these babies from Vegan Cupcakes Take Over the World, I highly recommend them – they’re fantastic! I made them for a friend’s birthday and they were gone in a flash.

Espresso Cream Puff Pastry

Cappuccino Cupcake

Cappuccino cupcake with espresso cream and a chocolate ganache topping, nothing more needs to be said!

Cappuccino Cupcake

This picture makes me laugh – it looks as if the cupcake is saying – eat me! Or maybe that is just my sick mind…

Have a great weekend.

Springtime calls for Lemon Cupcakes

To mark the start of spring, among other things, I decided to make lemon cupcakes with lemon buttercream frosting. The cupcake recipe is from Vegan with a Vengeance  and the frosting is from Vegan Cupcakes Take Over the World.  

Lemon Cupcakes with Lemon Buttercream

The liners are from Wilton and they are called “Fuzzy Bunny“! Here’s another shot:

Lemon Cupcakes

The gf piped the frosting in a zigzag pattern and it turned out awesome (I was feeling lazy and actually let her help for the first time!). Did I say how much I liked these liners…

Fuzzy Bunny Liners

Oh, and we actually did eat some food today aside from the cupcakes 🙂 I made breakfast potatoes (onions, garlic, and rosemary) and Tofu Scramble (Vegan With A Vengeance) with Field Roast Apple Sage Sausages. I tried to make the Hollandaise sauce from Vegan Yum Yum – the taste was great but the consistency was a bit off. I think it was that I couldn’t seem to get my almonds ground up enough in the food processor. 

Tofu Scramble with Hollandaise

Overall a great vegan food day!

Pasta and More Cupcakes!

Yes I am still here and still keeping a vegan diet for almost a month now, woot! I haven’t been cooking much because I’ve been really busy at work but luckily there is a Whole Foods walking distance to my office so I have been able to feed myself tasty vegan food. I’ve also been eating at Flore a ton. Their food is delicious, fresh, and they have consistently great service! If you live in Los Angeles and haven’t been I highly recommend you give them a try. Sorry I have no pictures but I recommend their burrito and their homemade hot sauce.

I did make some cupcakes this weekend because I needed my chocolate fix! The recipe is from Vegan Cupcakes Take Over The World:

Chocolate Cupcake with Peanut Buttercream

I can’t rave enough about how good these are. I shaved some chocolate to decorate the tops because I like my cupcakes to look pretty.

I also made this pasta with grilled vegetables (asparagus, brussel sprouts, tomatoes) and fresh basil which I picked up at the Farmer’s Market on Sunday:

Penne with Grilled Vegetables

It was a great weeknight dinner – fast, easy, and delicious. Til next time…

Marinated Asian Tofu v2.0 and Cupcakes!

So I’ve been in the kitchen cooking like a fiend and can’t eat everything fast enough! I definitely eat better now and more frequently since dedicating myself to veganism and am having a blast trying out all kinds of new recipes. So first up is a salad I made for lunch to use up some of the tofu from the other night:

Grilled Tofu Salad

The dressing is what I like to call “Nooch Crack”! I’m telling you, it is addictive  – whenever I make a batch I find myself putting it on everything. Its proper name is Hollyhock Dressing and you can find the recipe here. Seriously, go make it, you won’t regret it…

Next up are vegan cupcakes – yes that’s right cupcakes! I’ve never been much of a baker because its always seemed restrictive to me (I don’t like to measure stuff) but these were actually really fun to make! They are Coconut Lime Cupcakes from Vegan Cupcakes Take Over The World , of course. Here they are coming out of the oven:

Naked Cupcakes!

 And here is one fully decorated (my first time!) 

Coconut Lime Cupcake

Isn’t it adorable?! And OMG they taste so good – you can fool anyone with these – they taste just like those fancy boutique cupcakes that are all the rage, but they are better for you because they’re vegan. I had so much fun making and decorating these. I totally got a sugar buzz because I ate so much! One out of the oven because it was “ugly”, then had to try the frosting, then I messed one up because I’ve never used a decorating tip, then more frosting that oozed out of the bag… you get the picture. I think there is one right now in the fridge tht is less than perfect…