doot

This morning's breakfast: whole wheat toast with earth balance, orange slices & tofu scramble. The scramble includes garlic marinaded tofu, turmeric, paprika, cumin, spike, nutritional yeast, asparagus, tomato, mixed braising greens, baby spinach, carrots and corn. I went to the Isa Chandra Moskowitz book signing & cupcake fest at Food Fight! yesterday and I think all the ppk-ness is really reflected in what I've made this weekend.. The event was lovely, and so was the cookies and creme cupcake I sampled~

Last night's dinner was macaroni & cheez. I added some cayenne & mustard to the original recipe and made a big batch of sauce to use again this week. Big ole asparagus from the farmer's market!
I made a small batch of cupcakes to use the rest of my black raspberry buttercream from the other day. I used the Veganlunchbox recipe for fluffy white cupcakes, minus the coconut extract but plus a couple teaspoons of dried coconut. I'm amazed at how damn fluffy these are.

Speaking of the filling, the cake I donated to the IPRC bake off won "Yummiest Cake". Oh, man! The finished cake looked and probably tasted very similar to the anniversary cake.