Inspired

We were at Pick up Stix this weekend and saw the brownie they are currently selling. Covered in a chocolatey topping and chocolate shavings, mmm, it looked good.

So I wanted to make a vegan one. I didn't have time to make up the shavings so I used chocolate chips instead. For the topping I actually just added some cocoa to my twinkie cream and wahlah! Yum city :) The topping actually looks carameley and is somewhat of a caramel consistency. I love it.

Congrats!

Amy is graduating today and opted for some donuts and cinnamon rolls to celebrate with. Sounds good to me.

You just can't go wrong with cinnamon rolls! For the donuts I used a different brand of soy yogurt than I usually do. It changed the taste and texture a tad, but they're still scrumptious! Much quicker than driving to Vegas or ordering from out of state.

Good Morning!

I think everyone can agree that pancakes are pretty yummy. And for those with a sweet tooth, chocolate chip pancakes are even yummier!!


Here's the recipe we used:

2c flour
1tsp baking powder
1tsp baking soda
1 pinch salt
2c plain soymilk
2T evoo
chocolate chips (desired amount)


We mixed the dry ingredients first, added the soy milk then evoo. We mixed it enough so that there were still a few lumps, you don't want it too smooth. Then we folded in some chocolate chips, we used quite a few. We preheated the griddle to 300 degrees and poured 1/4c amounts of the batter.


Whatever topping you like for pancakes should go well with these. I used syrup, but I imagine some soy whip would've been a wonderful addition.


















These pancakes gave us the energy to head to the arcade and have some gamer fun for a couple of hours :)

celebration vegan style

What better way to celebrate your birthday than with some yummy vegan cupcakes!!? Colors requested this were pink and white with sprinkles, so that's what we gave them. This is my favorite kind of frosting to make and use. It's just enough to look pretty and give a yummy topping.

Both white and chocolate cupcakes were made. I also threw in a supersized, white and chocolate swirled cupcake. I didn't think it needed any frosting so I left it as is. I'm told these cupcakes are lovely any time of day, especially at night with coffee ;)

When The Oven's a-Rockin..

I just cannot get enough of Adele lately. At home, in the car, this is what I'm singing along to for sure.

"Daydreamer sitting on the sea. Soaking up the sun He is a real lover of making up the past. And feeling up his girl like he's never felt her figure before. "

More Cheese Please!

Most vegans I know say they miss cheese the most. Or that cheese was the hardest thing to give up. Todays request just so happened to be cheese enchiladas. Yum!!









I kind of just winged it and put in what I thought would be delicious. Ingredients used: tortillas, black beans, refried black beans, pinto beans, enchilada sauce (store bought :x), morning star chicken strips, and Soy-Sation cheddar cheese. I've never used this cheese before so I was skeptical, but not only did it taste just fine, it melted! To my delight it also shreds well.



I put some sauce and shredded cheese in a sauce pan over light heat. In a separate bowl I mixed some sauce, cheese, black beans and pinto beans. I had a baking pan ready to go, sprayed it with some cooking spray and also spread some of the cheese sauce mix around the bottom. On a tortilla I spooned some of the sauce and bean mixture into it. I shredded a bit more cheese on, tossed in some pre-heated morning star chicken strips, rolled it up, and put it in the pan. After filling the pan with a few more I poured the rest of the cheese sauce on top. I pre-heated my oven to 350 and put the enchiladas in for about 15 minutes.



I wanted to have some Spanish rice on the side. With limited time I opted for a box mix. I chose Whole Foods brand organic Spanish Style Rice. This takes about 20 minutes to cook once mixed. I thought it was a little bland at first, only because I prefer my rice to be pretty spicy, but it was actually quite good and even better when eaten with the enchiladas. This will make about 4 cups of rice, I had plenty left over.



Another delightful, protein filled meal!