Asparagus with Strawberry Dressing (cooked)

From Professional Vegetarian Cooking

Asparagus with mango, black sesame seeds, and a strawberry-basil dressing.

Cinnamon Rolls and Maple Cupcakes

Not frosted — yet! — cinnamon rolls.

And maple cupcakes from Vegan Cupcakes Take Over the World.  The nut chunks on top are so coated with maple syrup, it has a nice crystalization effect going on and I’m sure a bite of crunchy yet melt-in-your-mouth sugar will be welcomed!  You could always break them more apart.

What a great party this will be, with something raw or cooked for everyone, omni or vegan. 

Desserts

Chocolate Cake from the Post Punk Kitchen Recipe Section (“Rich Chocolate Cake”), with Chocolate Buttercream Frosting from Vegan Cupcakes Take Over The World.

Raspberry Chocolate Cupcakes, adapted from the Vegan Cupcakes Take Over The World recipe.

And last, but not least, from Chocolate Peanut Butter Bombs from the same book, this time with ganache hearts!  (All shown in carrying cases for traveling tomorrow…..er, today, since it’s 2 a.m.)

Caramel Peanut Chocolate Pie Update

Caramel – Peanut – Chocolate Ice Cream Pie

I hope to get a better picture later, but this is a chocolate cookie crust pie topped with caramel sauce, chopped nuts, vanilla ice cream, more caramel and nuts, chocolate ice cream, caramel and nuts, vanilla ice cream, caramel and nuts, and then a chocolate ganache – type topping.  It started melting so fast that I couldn’t cut it up efficiently; I think I need to let it sit overnight.

And bonus summer rolls with mango, lettuce, tofu, mung bean threads, and peanut sauce.

Homestyle Chocolate Chip Cookies

Vive Le Vegan!

Dreena’s chocolate chip cookies are a favorite for me, as they are sweetened partially with maple syrup in addition to cane sugar.  They smell wonderful and always turn out great!

Buckwheat Pancakes, a Marcus Specialty

If I told you that these pancakes taste as good as they look, I wouldn’t need to say more, and yes, they do, but I also want to note that they are partially whole-grain, and I ate my portion with minimal syrup and no Earth Balance.  Aren’t pancakes always better when someone else makes them?  Yum!

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.

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!

Maple Pecan Bread & Carrot Butter

Friendly Foods (for bread)

Vegan Vittles (for spread)

Shown here is a delicious, moist, and sweet bread from Friendly Foods, with whole-wheat, barley, and unbleached white flours, served with a carrot-maple-cinnamon spread from Vegan Vittles.  Half of the loaf was gone within 20 minutes!