Yummy food, part two
This was tonight's dinner:
Baby potatoes roasted with a bit of olive oil, garlic, and spices (oregano, basil, and rosemary, I think) - roasted at 425 for about 30 minutes, then at 350ish for another 10-15 after I added the asparagus (brushed with a bit of olive oil, seasoned with salt and freshly ground pepper and a bit of rosemary). The potato skins were nicely roasted, and the asparagus was cooked but still had a bit of crunch (not a big fan of over-cooked green veggies).
The tofu was marinated in a mixture of balsamic vinegar and olive oil with a bit of pepper (and maybe some other spices - sorry, I've forgotten already), then pan grilled until done (5 or 10 minutes).
And to finish, more cupcakes!
These were so good (and so cute!) I made them twice in two days, for a birthday party and an Easter dinner. I thought the colours worked well for both (bright spring colours ... and I think they're also the Dora colours). I found some mini cupcake liners when I was in the city last month (already had the mini muffin tins), and thought they'd work well in this case. These are the Golden Vanilla Cupcakes from Vegan Cupcakes Take Over the World, baked for about 18 minutes given the smaller size. The recipe makes two dozen minis, and there's enough batter left over for 2 or 3 fullsized cupcakes. My stove is small/narrow, so I baked those in little ramekens squeezed in beside the muffin pans.
The icing recipe is that for the mint icing of the chocolate mint cupcakes in VCTOTW (minus the mint extract, naturally), which is not quite as rich as the buttercream frosting (which is also delicious, but wasn't quite what I was looking for). It worked well for both spreading and piping the flowers which are just the cutest little things ever!
Lastly, these are the peanut butter cupcakes from VCTOTW, also made as mini cupcakes. Other than the shorter baking time (again, about 18 minutes), no modifications were needed. These were also tasty, and quite a hit with the kids (made these for a Good Friday dinner with friends).
Baby potatoes roasted with a bit of olive oil, garlic, and spices (oregano, basil, and rosemary, I think) - roasted at 425 for about 30 minutes, then at 350ish for another 10-15 after I added the asparagus (brushed with a bit of olive oil, seasoned with salt and freshly ground pepper and a bit of rosemary). The potato skins were nicely roasted, and the asparagus was cooked but still had a bit of crunch (not a big fan of over-cooked green veggies).
The tofu was marinated in a mixture of balsamic vinegar and olive oil with a bit of pepper (and maybe some other spices - sorry, I've forgotten already), then pan grilled until done (5 or 10 minutes).
And to finish, more cupcakes!
These were so good (and so cute!) I made them twice in two days, for a birthday party and an Easter dinner. I thought the colours worked well for both (bright spring colours ... and I think they're also the Dora colours). I found some mini cupcake liners when I was in the city last month (already had the mini muffin tins), and thought they'd work well in this case. These are the Golden Vanilla Cupcakes from Vegan Cupcakes Take Over the World, baked for about 18 minutes given the smaller size. The recipe makes two dozen minis, and there's enough batter left over for 2 or 3 fullsized cupcakes. My stove is small/narrow, so I baked those in little ramekens squeezed in beside the muffin pans.
The icing recipe is that for the mint icing of the chocolate mint cupcakes in VCTOTW (minus the mint extract, naturally), which is not quite as rich as the buttercream frosting (which is also delicious, but wasn't quite what I was looking for). It worked well for both spreading and piping the flowers which are just the cutest little things ever!
Lastly, these are the peanut butter cupcakes from VCTOTW, also made as mini cupcakes. Other than the shorter baking time (again, about 18 minutes), no modifications were needed. These were also tasty, and quite a hit with the kids (made these for a Good Friday dinner with friends).
Labels: vegan food
posted by Lisa | 9:39 p.m.
4 Comments:
The food looks so yummy!!! Mmmmmmm.
The pictures look a lot more appealing than the anatomy textbook I am studying today!
I definitely would like the peanut butter cupcake recipe if you have time.
You are officially my "domestic goddess" friend as you bake and cook more than any other friend I have.
1 qustion. How do you find time to do it?
That is so yum looking Lisa!
Thanks!
Baking is much more exciting than anatomy, any day! As for finding the time, I tend to bake on days off (since I'm fortunate to work in a place where I don't work 21 days straight...Karen ;-) ), and I find that baking makes me feel happy and relaxed, so I enjoy it (the dishes afterwards is another story!).
Those peanut butter cupcakes look completely perfect. Wow! I'm obsessed with peanut butter, I can't believe I've haven't made these yet. I need to get on that. Thanks for the inspiration.
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