March 19th, 2007

Garlic herb dip

Hi - I just joined, and I thought I'd share a recipe I invented recently

garlic herb dip:

1 container (12 oz) sour supreme
3 heaping tbsp nutritional yeast
1/3 pkg frozen spinach, thawed and drained
1 clove garlic
1 shallot
big handful of mixed greens (optional, but this adds a lot of vitamins and extra zip)
liberal shakings of basil, thyme,oregano, salt pepper and montreal steak spice, or whatever spices float your boat
I use a fine herb grinder to mince the vegetables - a food processor would also work, or just chop it all as finely as you can - the garlic and shallot should be chopped and pressed for the best flavour
then mix it all together and it's mmm - a bit like a sharp tatziki, very tasty with vegetables, crackers, or small chunks of a good bread

Taking over the world with Tiramisu Cupcakes


I received Vegan Cupcakes Take over the World for Valentine's Day, and made my first batch this weekend to celebrate a couple of birthdays.

Tiramisu Cupcake
Tiramisu Cupcake
Originally uploaded by nullalux.


More photos...Collapse )

The birthday boy chose Tiramisu Cupcakes from the "Fancy Cupcakes" chapter, and they were awesome. I doubled the recipe with ease. Everyone adored them and couldn't believe they were vegan. *shakes head* I found the frosting to be more similar to a vanilla buttercream, although it contains a small amount of vegan cream cheese. Even one person who doesn't like sweet cream cheese loved it. Assembly was pretty easy too, starting with a basic vanilla cupcake. I cut a cone out of each one, dipped half of each cut-out cone in a mix of Kahlúa and strong coffee (spooned some into each cupcake too), filled each cupcake with the buttercream, and put the cone back on top. A final dollop of buttercream, a dark chocolate-covered espresso bean, and a sprinkle of cocoa and cinnamon, and they looked (and tasted) fabulous!

More Vegan Cupcakes Take Over the World

The last post reminded me that some people don't have this book yet. GO GET IT! It's amazing.






Mint Pistachio Cake 2




I meant to make the rosewater pistachio cupcake recipe from Vegan Cupcakes Take Over the World, but I was in a hurry and couldn't find rosewater so I tried mint.
I just subbed 1/2 tsp. mint for the rosewater and added some fresh mint to the frosting. Beautifully green- just like spring.

More cupcake photos can be seen over here.