ASPARAGUS PIZZA AND CARROT CAKE CUPCAKES

Today I Made:

ASPARAGUS PIZZA for DINNER.

Whole Wheat dough from Trader Joe's, asparagus, red onion, olive oil, garlic, oregano, red chili pepper flakes, and salt.

I cut the dough in half in order to make 2 thin crust pizzas.

Stretched out the dough until it was pepper thin, then topped it with olive oil, minced garlic, thinly sliced red onion, asparagus, oregano, red onion, oregano, and salt.

Baked it in a 450 degree oven for 15 minutes.

Simple and delicious.

Today I Made:

CARROT CAKE CUPCAKES for DESSERT.

Recipe from VEGAN CUPCAKES TAKE OVER THE WORLD.

Moist, full of carrots and topped with sweet vegan cream cheese frosting.

I made these especially for my husband.

When I asked him to describe the cupcake, all he said was "PERFECT!"

Good, I did my job.

HERB- SCALLOPED POTATOES AND TIRAMISU

Today I Made:

HERB-SCALLOPED POTATOES AND BABY LETTUCE SALAD ( not pictured ) for DINNER.

Recipe from VEGANOMICON.

Thinly sliced potatoes baked in a creamy vegetable broth and topped with thyme, paprika, salt, pepper, and oregano ( didn't have any rosemary ).

This is the first time I've ever encountered a problem with a VEGANOMICON recipe.

The recipe says to bake the potatoes, covered in foil, for 35 minutes, then broil for another 15 minutes.

But they turned out completely undercooked.

(I accidentally used "baking potatoes." Probably should've used small red potatoes.)

I had to put them back for another 30 minutes, and they still weren't completely baked all the way thru.

I ended up microwaving the individual servings in the microwave for 1 minute.

It also lacked salt.

Today I Made:

TIRAMISU for DESSERT.

Recipe from The CANDLE CAFE COOKBOOK.

Moist sponge cake drenched in strong coffee and layered with a sweet tofu layer.

Then topped with cinnamon and cocoa powder.

Instead of using store bought ladyfinger cookies, which are obviously NOT vegan, you make a sponge cake.

To replace the traditional whipped mixture of eggs and mascapone cheese, a mixture of vegan tofu cream cheese, silken tofu, agar agar powder, and sweeteners are processed until smooth.

Overall I thought that it was way too sweet, but my husband loved it.

And to me, that's all that matters.

LENTIL CHOWDER AND KINDA CORNY MUFFINS

Today I Made:

LENTIL CHOWDER AND KINDA CORNY MUFFINS for DINNER.

The chowder is another recipe from the Candle Cafe Cookbook.

A total of 10 ingredients went into preparing this chowder:

kabocha ( didn't have any butternut squash ), lentils, onion, tomatoes, potato, carrots, tomato, tomato paste, vegetable broth, and a few spices.

Since it requires no oil, it's super low in fat, close to being fat-free.

So hearty and simple to make.

You pour all the ingredients into a pot and cook for about an hour and a half.

Stirring once in a while or you can cook it in a slow cooker for 3 hours on high.

This recipe alone is worth owning this book.

The muffin recipe came from Eat, Drink & Be Vegan by Dreena Burton.

I have to say that this is my favorite cornbread recipe.

Especially since you bake them in cupcake liners, which makes them easier to eat.

No cutting required.

They are moist and perfectly sweetened and also easy to make.

I did end up topping the chowder with diced jalapeno for heat, which I highly recommend.

BBQ TOFU

Today I Made:

BBQ TOFU, SPICY GARLIC SPINACH, AND BROWN RICE for DINNER.

This dinner is a combination of having leftover BBQ sauce from last weeks BBQ BEAN PATTIES, and having a block of tofu waiting to be used in the fridge.

So I looked thru VEGANOMICON and found a recipe for BBQ Tofu.

SInce I already had the sauce, all I had to do was press and drain the tofu, bake it in a little bit of olive oil and soy sauce for about 30 minutes ( turning after 15 minutes on each side ).

Then I added the BBQ sauce and baked it for an additional 15 minutes.

I dislike savory tofu dishes.

I've come to love VeganYumYum's Crispy Sweet and Sour Tofu.

But other than that, I'm not too crazy about the texture.

I think I might have finally become a tofu lover.

Biting into the BBQ tofu was like biting into a piece of heaven.

It's so incredibly delicious.

My husband said that tonight's dinner was one of his all time favorites.

( Big smile on my face ).

And the spinach was great as usual, garlicky and spicy.

The brown rice, also delicious.

Can't wait to have leftover's tomorrow!!!

AZTEC SALAD

Today I Made:

AZTEC SALAD for DINNER.

Recipe from THE CANDLE CAFE COOKBOOK by JOY PIERSON AND BART POTENZA.

Mexican inspired salad with quinoa, black beans corn, red onions, red bell peppers, salad greens, and a spicy roasted tomato dressing, and topped with toasted pumpkin seeds.

I added 1 chipotle chile to the dressing, as suggested by the authors.

Just looking at the picture above makes me smile.

So much color.

You just know its good for you.

And so tasty.

BBQ BLACK BEAN PATTIES, GUACAMOLE, AND PLANTAIN

Today I Made:

BLACK BEAN PATTIES WITH BBQ SAUCE, PLANTAINS, GUACAMOLE, AND BROWN RICE.

Patty and BBQ recipes from THE CANDLE CAFE COOKBOOK.

I'm noticing a pattern here.

I LOVE PATTIES!!!

On a bun or without, it really doesn't matter.

Oh, and I also LOVE plantains.

Just scroll down the page and you'll understand.

This patty is made with black beans, carrots, red bell peppers, yellow pepper, cornmeal, chickpea flour, cilantro, and spices.

It's moist, but crunchy because of all the vegetables.

It's totally worth making your own homemade vegan patties.

Forget the frozen stuff.

The BBQ sauce was so easy to make and so delicious.

Canned chipotles, hot water, garlic, tomato paste, apple cider vinegar, soy sauce, molasses, mustard, and spices.

After making this recipe, I will never buy a store bought sauce.

The patty with the BBQ, a match made in heaven.

But wait, add some guacamole, and now you have one if the most amazing mix of flavors ever!

The plantains were especially made for my husband who loves them.

Round out the meal with some brown rice and BON APPETITE!!!

CHICKPEA ROMESCO AND SAFFRON-GARLIC RICE

Today I Made:

CHICKPEA ROMESCO AND SAFFRON-GARLIC RICE AND PEAS for DINNER.

Chickpea and rice recipe both from VEGANOMICON by Isa Chandra Moskowitz and Terry Hope Romero.

Fire- roasted canned tomatoes, roasted red pepper, shallots, garlic and sauces, all blended up and mixed with cooked garbanzo beans and powered almonds.

The rice was flavored with saffron, onion, and garlic.

And topped with slivered onions.

Both dishes were delicious and comforting.

Perfect for a special dinner or even a pot-luck.

QUINOA VEGETABLE PAELLA

I used my new Le Creuset Braiser to make tonight's DINNER.

We are so lucky to have a Le Creuset Outlet 15 mintes from our house.

Today I Made:

Quinoa Vegetable Paella AND SALAD for DINNER.

Quinoa, tomatoes, kidney beans, red bell peppers, zucchini, and artichoke hearts, cooked in vegetable broth with cumin, cayenne, smoked paprika, and saffron.

One pot meal.

Easy to make.

Again, you MUST have all your ingredients prepared and ready to go.

Took me less than 1 hour for all the prep work and cooking.

Overall, this dish satisfied my craving for a one pot meal.

APPLE CAKE

BEFORE THE BROWN SUGAR TOPPING.
WITH THE TOPPING AND RIGHT BEFORE BAKING.
FRESH OUT OF THE OVEN!!!
Today I Made:

APPLE CAKE for DESSERT.

Recipe from The Joy of Vegan Baking Cookbook by Colleen Patrick-Goudreau.

This cake was so easy to make and so tasty.

The top was sweet, spicy, and juice.

While the cake layer was moist and light.

The recipe calls for the apple to be peeled, but I left it on.

The peel ended up giving the cake more color.

Husband and I enjoyed a slice with a small cup of French Pressed coffee ( not pictured ).

If you love to bake I recommend buying this book ASAP.

Not only are the pictures mouthwatering, they're also delicious!!!