THE ULTIMATE VT CARROT CAKE

Today I Made:

THE ULTIMATE VT CARROT CAKE for my sister's birthday.

But since she's not home from work yet, we're gonna have to wait to cut into it.

Recipe from Vegetarian Times.

The batter is full of carrots, crushed pineapple, and the secret ingredient, a 4oz. bottle of baby carrot puree.

The cake is covered with a vegan cream cheese frosting and then sprinkled with crushed walnuts.

SAUTEED PLANTAINS, VENEZUELAN RICE, AND SIMPLE BLACK BEANS

Last Night I Made:

SAUTEED PLANTAINS, VENEZUELAN RICE, AND SIMPLE BLACK BEANS for DINNER.

All 3 recipes from CookingLight.com.

Plantains slices are lightly browned and sprinkled with sea salt.

Brown Basmati rice flavored with red bell pepper, onions, and garlic.

Black beans with almost the same ingredients listed above plus brown sugar and cumin.

3 easy dishes that go so well together.

Use canned beans to save time and top with lime juice and salsa.

MINI BAKED DONUTS AND PENNE PESTO

Last Night I Made:

Mini Baked Donuts for Dessert.

Recipe from VeganYumYum.

Some were dipped in glaze then drizzled with melted chocolate and the rest were dipped in melted chocolate then sprinkled with chopped almonds.

The donuts I made yesterday didn't even last 2 days.

A friend of mine bought me a new MINI donut pan last week, so I decided to put it in use.

They turned great and they look so cute!

Only problem is, they are addicting and you can't just eat one!!!

(SIZE COMPARISON)

Last Night I Made:

PENNE PESTO for DINNER.

Whole wheat penne pasta with a basil-walnut pesto sauce.

To make the sauce all you need is 2 cups fresh basil, 1 garlic clove, 1/3 cup walnuts, 1/4 cup olive oil, salt and pepper.

Put all ingredients in food processor (except olive oil) and process until smooth.

Leave machine on and pour in olive oil until fully mixed (add more olive oil or water to make it more sauce like).

Add to cooked pasta and mix until completely combined.

DEVIL'S FOOD DOUGHNUTS

Today I Made:

DEVIL'S FOOD DOUGHNUTS for DESSERT.

Recipe from VEGETARIN TIMES Sep. 2009 issue.

Rich chocolate doughnuts dipped into melted chocolate and sprinkled with either roasted coconut or chopped almonds.

Delicious, addicting and so easy to make!!!!

All you need is the pan, which you can order thru Amazon.com.

Serve with coffee, of course!

CAULIFLOWER CAKES

Yesterday I Made:

CAULIFLOWER CAKES for DINNER.

Recipe from Vegetarian Times.

Steamed cauliflower, nut butter, green onions, bread crumbs, salt and pepper, mashed and formed into patties then browned on both sides.

TASTES BEST EATEN STRAIGHT FROM PAN! There's a slight CRISPINESS to each bite!

Topped with Chipotle sauce (Optional).

I've made these several times before!

They are amazing!!!

Even my little 7-year-old-McDonald's-eating nephew loved them!

BUTTERNUT SQUASH FRIES

Last Night I Made:

BUTTERNUT SQUASH FRIES AND BROWN RICE.

Recipe from Vegan A Go-Go.

Really simple recipe using butternut squash, olive oil, salt, and pepper.

Baked until golden brown.

Mine didn't turn out too brown, but they were still delicious.

Eat as a snack or as a side dish.

PINTO BEAN SLOPPY JOE SANDWICHES

* Filling should look sloppier. This one looks more like a patty*

Today I Made:

PINTO BEAN SLOPPY JOE SANDWICHES for DINNER.

Recipe from The Vegan Chef.

Pinto beans, tomato paste, molasses, green bell peppers, onions, jalapeno, and spices.

Served on a toasted whole wheat bun.

Tastes very similar to what I remember eating in grade school.

Sweet and just a little hint of heat.

Yummy!!!