These are the Sexy Vanilla Lowfat Cupcakes from Vegan Cupcakes Take Over The World.
They are spread with local strawberry jam, squiggled with vanilla icing and topped with local strawberries.
I'm making a different batch of never before made cupcakes from the book this evening. Don't you love an excuse to bake? Especially in the cooler months!?!
Group Shot. Made three plain glazed ones as well.
Chickpea Noodle soup goodness.
This is a PPK testing recipe from their book in progress, due out next fall.I have a new favorite 'cheez' recipe, the Vegan with a Vengeance Alfreda! It's nothing like actual alfredo, but I dig it even more. It has bite, and is reminiscent of 'Yumm' spread. This photo is from last week, and I made it on a wim last night after a stressful day.
The sauce recipe is also available on theppk.com here. I omitted the onion, threw in a pinch of onion powder and thinned it with some soymilk to my liking. Urbanvegan raved about it a week or two ago and I knew I had to try this one.
Served over steamed chard, and with steamed chopped spinach.
Sweet potato and pear tzimmes, also from the PPK test kitchen~ Roasted delights.
My gigantic breakfast from our new favorite spot - Junior's. Spuds, tofu scramble with chard, tomatoes, mushrooms & vegan sausage, whole wheat toast with mulberry jam and an orange slice. The essential hangover breakfast (though I wasn't hungover!)BBQ Pomegranate tofu from Vegan with a Vengeance. On the side are roasted bell peppers and red kuri squash, wild brown rice blend, sliced cucumber and more steamed chard <3
My copy has seen better days, it's even lost the cover, but it's well used and well loved!
Ah, lowfat cupcakes..