March 19th, 2007

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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
Milly

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.


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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!
love
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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.