Picture me saying this as though I were a zombie. Only instead of “braiiiiiins…” you have…well, you get the idea. I’m pressed for time with finals but here are some pictures of food I’ve made recently. I also don’t have time to write down these recipes but if you email me, I will get them to you because I’m not a jerk.
This was a truly heavenly dish I lovingly giggle about while calling it my world-famous “nut loaf.” Its main ingredients are bread crumbs, carrots, onions, and cashews with a delicious filling of pureed chestnuts. You bake it the way you would bake a banana bread, in a loaf pan. I also made a wonderfully creamy and rich veggie gravy. Throw some mashed potatoes on there and you’ve got one hearty meal even a lumberjack won’t bitch about.
This was so delicious, words cannot even describe. I’ve never been a huge fan of mock meats but I don’t just want to eat a pile o’vegetables either. I made my own seitan using a modified version of the one in Veganomicon then sauteed it with some Mongolian stir-fry sauce and added a little extra crushed red pepper. I like spicy, maybe you’ve noticed. I served it on top of some Israeli couscous, which is larger than regular couscous. I just like saying couscous. Couscous, whee!! Ahem, the couscous was tossed with fresh basil, toasted walnuts, and lightly browned garlic. Mmmm…
These were the most amazing treats. I am a huge lover of all things coffee-flavored so when I heard that Starbucks was coming out with their own line of instant coffee called VIA, all I could think was, “Hm, how can I put THAT in a cupcake?” For this, I basically made the chocolate cupcakes from Vegan Cupcakes Take Over The World and dissolved a packet of VIA in the soymilk/apple cider vinegar mixture. For added buzzed-up fun, I put one tablespoon of coffee grounds in the dry ingredients, too. Lucky for me, one of my BFFs works at a Starbucks in Nashville and I still had some of the coffee left over that she sent me for my birthday. Next, I made regular old buttercream but instead of using one or two tablespoons of regular soymilk to soak up some of that powdered sugar, I dissolved another packet of VIA into the soymilk. Heaven with a capital V. Seriously.
If you want to read about VIA cupcakes on a much cooler blog, go here. This is my friend’s site who made her own recipe a couple months back.
Coming soon: Undertaker cupcakes! Fun fact: The Undertaker and I share the same birthdate.