Pumpkin Cake w/ Maple-Cream Cheese Frosting

I found this recipe online and am not sure if I can/will recommend it yet….the batter was so thick that I was worried the cake wouldn’t turn out at all.  I feel a little bit better about it now, but we’ll see after the celebration of a friend’s birthday tonight!  I did modify the recipe slightly, using all ground maple sugar instead of any other refined sugars.  However, as you can see, there is quite a bit of frosting, sweetened not only with maple syrup but also with some powdered sugar (organic and fair-trade!).

I do NOT mess around when making candy- or sugar-coated nuts.  These are coated with not only maple syrup but also maple sugar.  It’s like pouring a gallon of the syrup down your throat, only more sophisticated and with extra protein and minerals.  There are candy-coated ground and whole cashews in the middle layer as well.

Cherry Spirals

 

My Sweet Vegan

I made these based off of the My Sweet Vegan recipe for strawberry spirals.  I wouldn’t suggest making this dessert if you’re in a hurry; the dough must chill twice, for a preparation of approximately 6 hours.  I REALLY enjoyed the spirals of cherry and the not-too-sweet cookie.  Unlike the turtles below, I think you can indulge in a few cherry cookies without feeling ill.  You might notice that some cookies have more cherry filling than others; the ones with extra filling are just as tasty, but they are not as feasible to pick up and eat.

Turtle Shortbread Wedges

 

My Sweet Vegan

Crunchy and sweet on top, chocolately on the bottom, these dessert wedges are good, but I’d hesitate to say excellent.  I think the chocolate shortbread was way too oily and the top too sweet.  Also, I used a candy thermometer and followed the directions exactly, but the top of mine are crystallized, unlike the picture in the book, which shows a more caramely goo.  :)     I don’t want to be too critical; don’t get me wrong, they will satisfy grandpa’s cookie cravings for 10 days straight!

I see that Fat Free Vegan also made these and cut them into squares, a great idea, considering the wedges do break apart easily.

Bread. Need I say more?

http://vegweb.com/index.php?topic=5716.0

The above link and recipe has been passed around on several forums that I’ve seen homemade bread discussed.  Being home all day today, I decided to finally try it, after much procrastination.  I halved the recipe and used whole-wheat flour and refined spelt flour.

As the smell of bread filled the air of my apartment, I grew very antsy.  And hungry.  Having only eaten kale so far today plus about 10 cups of tea, I was ready for something more filling!

I threw two ice cubes into the oven when I placed the bread inside to ensure a crispy crust.

The bread is so soft and light - make it.  :) 

Sweet Potato Scones w/ Maple Glaze

 

While this is a tester recipe, I have made it many times, as the scones are so good!  I’ve even made them lower in fat, but they do taste best when you use the original recipe.

These are going to be a part of the Thanksliving potluck dinner tonight.  I hope to get some good pictures of the rest of the food!

VeganMoFo - Veganomicon Leek & Bean Cassoulet

Veganomicon Leek & Bean Cassoulet with Biscuits

Mighty tasty meal of a creamy stew topped with flaky biscuits (made with whole-grain spelt flour)!  It has leeks, carrots, onions, potatoes, and peas.  I think if I make it again, I will leave the carrots out.  This was just such a great medley of vegetables and the white beans!  And any time I can break out my cast iron and throw the thing from the stove to the oven, I’m excited. 

VeganMoFo - Veganomicon, Potato Rolls & Squash

Veganomicon

Butternut Squash with Carmelized Onions, Chestnuts, and Sage Breadcrumbs

(I added sweet potatoes and left out white beans)

I found this dish to melt in my mouth!  I admit to being a bit nervous when I first smelled these baking.  It seemed that there was too much thyme.  But then, after everything was baked and the flavors melded, I found my fear was put to rest!  The onions were perfect. 

Note:  I don’t know if I’m hugely fond of chestnuts.  I like crispy nuts better! 

Potato Rolls

I saw a picture of these a month ago or so and wanted to eat my screen!  With white poppy seeds on top.  They were really good and could go well with margarine or jam.  I even used part whole-grain flour.

[huge pile of] Hot & Sweet Seitan (no cookbook)

This is just something that I made up, just wanting to make a simple seitan sauce that didn’t require 20 ingredients or much thought.  The seitan is pan-fried in peanut oil, then glazed with a mixture of kecap manis (sweet soy sauce), ginger juice, and hot sauce (in this case, Frank’s).  I like the flavor, resembling a sweet barbeque.

Lemon Bars

Veganomicon

I remember a few months back, Isa made a thread/post on the Post Punk Kitchen message boards that she had perfected lemon bars.  Many people were excited, and while I admit that I was, too, I just never got around to making the bars until now.  I halved the recipe and made the bars into triangles, dusted with powdered sugar.  They are perfect; Isa does not tend to exaggerate!!! 

If you’re in Philly, let’s start some lemon bar Friday dance parties! 

Look at the georgous crust.

Dinner will be ready in a few hours.  Sneak preview:

Housewarming!

 

Vegan Cupcakes Take Over the World

Tiramisu cupcakes with mocha-infused vanilla cake, cream cheese icing, and cocoa and cinnamon dusted on top.

Super chocolate with creamy chocolate icing.

Here’s to great times with your new roommates and new friends, Alex! 

Aloha! Artichoke Dip

The Maui Vegetarian (www.themauivegetarian.com)

I know this isn’t the best picture, but I made this at midnight tonight, after the bread had been proofing for the sourdough starter Sunday night and then rising all day Monday.  And I’m really going out on a limb with the heat, considering all of the raw food every one else is eating and how hot the kitchen is now.

Truth is, I couldn’t wait to try this artichoke dip.  I was generously sent this cookbook a few days ago, and it includes pictures for the majority of the recipes.  I sat on the train, flipping through the pages, my mouth watering, hoping my destination was a bit further so I could finish reading! 

The dip is very cheesy-tasting, with a lemony cashew cream, chopped artichokes, onions, red bell peppers, garlic, and chiles.  It is baked until browned on top.  Mine did get brown on top, but I ended up inverting the dish it was in.  Regardless, the dip/spread is amazingly good and easy to make.  I spread it on top of the bread.

The dip is gluten-free and, if you omit the 1 tsp. of Bragg’s, soy-free.

I couldn’t resist the organic red bell peppers I found at the store….I roasted about 5 of them in total!