An Unassuming Cupcake and Not Nutter Butters

This cupcake is from Kittee’s zine, Papa Tofu! I love that zine. I’ve been reading and rereading it since the first of the year because I really like her style. The recipes are terrific, too, of course. This is her chocolate cupcake with cream cheese frosting. Her frosting recipe is actually for a chocolate cream cheese frosting, but I like plain cream cheese frosting on chocolate. Easily adapted! The frosting was declared “Splendid!” by one of our guests and I thought the cupcakes may have been the best chocolate cupcakes I’ve made so far. Now you can see why you’ll never see me post cupcakes at the PPK. Mine always have a very homespun (wallflower) look compared to the pics posted by the wonderful bakers at the PPK. Those are runway cupcakes, strutting their stuff up and down the page, knowing that everyone has eyes glued to them. My cupcake is happy to stay home with a book and a cup of tea. And just be it’s own fantastic self.

We also had the Nutter Butters from Autumn Vegan. Ok, mine aren’t really Nutter Butters because they lacked the required peanut shape. Mine are more like the Gauchos that we used to sell in Girl Scouts. These have great texture and knock-out flavor. Yummy!

Tonight’s Dinner: A Curry (recipe tbd). It’ll be our first curry ever.

Meringues and a Tofu Pocket

‘the whites”


Are you ready? I would have thought these were impossible. But here they are. I haven’t tried the ‘white’ mixture in anything but meringue cookies yet.. but I have have high hopes for this stuff.

The procedure is from Susie Tofu Monster at the PPK and is currently in testing. Right now I have a batch with chocolate chips in the oven, a total gamble. These are the finished cookies from yesterday. Yummy!

Last night’s dinner was from Kittee’s zine, Papa Tofu! This is the stuffed tofu but more Italian Style. The crunchy outside was perfect and the flavors were great. This is definitely a keeper and I look forward to trying more from this zine. Kittee, if you see this.. you may notice mine are 2x the size of the pockets you suggest. You must have a ginsu knife and a super steady hand. I just have big pockets.

the baked tofu


Tonight’s dinner: VegiTerranean!

Soups, Seitan and More


Here is that mac and cheese from YRR that Jim thought was the best ever. On the side is the Mustard Seitan Cutlet. I think we’ve had these 3-4 times since the book came out. It’s quickly becoming a go-to recipe. Ignore the roasted asparagus. I’m sure you’ve seen me post it a gazillion or so times by now. Focus on these soups instead.

We have soup about 5 times a week during the fall and winter. No kidding. Here are the two latest batches. We’ve been having a version of tempeh noodle soup forever. Talk about easy! But the Cauliflower Soup is a brand new recipe that we had for lunch today. It’s not too heavy but still has some substance to it, thanks to the beans. It would be a great starter for a dinner party. Check out that muffin on the side! It might look a little familiar. It’s adapted from Ash’s Cinnamon Swirl Loaf that I can’t keep in the house. It’s so good! I just took out the swirl, added some cinnamon, vanilla, lemon zest and dried cranberries and blueberries to the batter. I eat that stuff by the spoonful.

Cauliflower Soup
This is one of those worry-free recipes…. just adapt like crazy and make it up as you go. I like a lot of different layers of onions in any soup, but you can easily go with all one kind. The herbs are all dried, and I use between 1/2 to 1 tsp of each, depending on how you like it.

1/2 – 1 onion, chopped
1 shallot, sliced
1 leek, sliced
1 carrot, chopped
1 celery stalk, chopped
5 cloves garlic, minced
1 potato, chopped
3-4 cups cauliflower, chopped small
Coriander
Cumin
Parsley
Basil
Dill
1 can white beans, drained (navy)
6-8 cups water (about an inch above the veggies)
3-4 cubes boullion
1 Tbsp tamari
2 Tbsp nooch
1/2 cup white wine (optional)
salt, pepper and white pepper to taste

Saute everything up to the celery stalk for about 5 minutes, then add the garlic, potato and cauliflower to saute for another 5 minutes or so. Add the herbs and cook for a minute, then add the rest of the ingredients. Bring to a boil, then simmer for 1/2 hour or so. You could blender this for a chowder style soup or have it straight, like we do.

Over the weekend, we also had calzones. With dough from the freezer, these came together fast and with all that spinach, we loved them!


Tonight’s Dinner: a version of Kittee’s Stuffed Tofu!

Highlights from This Week


This week has flown by! I’ve been making a lot of soap (catching up after Christmas) and we’ve been enjoying some post- holiday socializing…. so I haven’t been posting much. But don’t think that I haven’t been cooking and baking! Here are some highlights.

Up top is the BBQ Tofu Chopped Salad from Real Food Daily. Amazing, absolutely amazing. I can tell you that it wasn’t because of how I made it, it’s simply the recipe. Every single thing I’ve made from that book has been delicious. Look closely at that tofu. For the first time ever, I had really good grill marks. Pretend you can tell, just to make me feel better. I was crushed that I had to chop it up. This salad is a knock-out and perfect for winter!

We also really liked the Spicy Yogurt Tempeh and Indian Spiced Chard from One Chubby Vegan. That tempeh really absorbs the marinade and the spices in the chard put it over the top. This is a quick and easy meal, too. I don’t do much Indian food (I think this is the first time ever), and it was great. I’ll have to expand my horizons. What fun!

Check out these cookie testers from Autumn Vegan and Garrick: Tiramisu Cookies, Rum Raisin Cookies and Peanut Butter Kiss Cookies. The Tiramisu Cookies disappeared in record time. And they go great with wine, in case you were wondering. That’s double your fun. The Rum Raisin Cookies were a big surprise. We like raisins, but not rum and we loved these cookies! Somehow I think they should put Pirate in the name. Maybe that’s just me.

Apparently I don’t have a picture of it, but we also had the Mac and Cheese from Yellow Rose Recipes. It is my husband’s favorite version so far. I think I’m a little partial to the noochy sauces, but this was delicious and would really please omnis. Hopefully that picture is still on the camera.

Tonight’s dinner: Tofu Marsala with Hashed Brussels Sprouts. I’m trying the YRR marsala recipe. After falling in love with Tofu666′s, it’s going to be stiff competition. I’m hungry just thinking about it.

Brunch and Beyond


Quiche is one of those things that doesn’t always taste right when it’s made vegan style. This Broccoli Quiche is a tester for The Crack of Noon, an upcoming book by Isa of the PPK. The spices were great, the texture is terrific and it really hits the spot. It’s the future of quiche!

This is another old favorite but with a new twist. I made a lot of lasagna when I was in high school. It didn’t take long to put together and we could eat it for a couple days. I’m sure I put meat in it back then (at least sometimes), but oddly, I don’t remember that part. I must be blocking it out in self-defense. Anyway, this is the Spinach Lasagna from Yellow Rose Recipes. As you can tell, I’m loving this cookbook.

For dessert, we had the Creamy Cheesecake from Delicious Choices. It was delicious and creamy, but I’m still on the search for a lighter, fluffier cheesecake. I know where I can get it at a restaurant, but I want to make one. This one was well worth the tofutti that goes into making it. I couldn’t find vegan graham crackers, but I did find vegan gingersnaps. I smashed those up for the crust, which actually worked out pretty well.