Archive for March, 2016

“I look good in chocolate,” my grandma, Anabel, says wiping the corner of her mouth and then, looking down, sees chocolate cake crumbs on the shelf of her chest.

Chocolate ice cream (had to be Hagen Daas), chocolate milk or chocolate cake, she loved them all. Today, the first day of spring, we are going to celebrate my mother-in-law’s birthday; she too, loves chocolate. She is as neat as Anabel was messy, can eat chocolate in white pants and no one will be the wiser. 

So I made Chocolate Chocolate Chip Cupcakes using the previous crazy cake recipe and adding some Sunspire grain sweetened chocolate chips. I am going to fiddle with some frosting ideas- chocolate peanut butter, chocolate buttercream with Earth Balance, chocolate orange ganache and chocolate non dairy cream cheese flavors.

I will post successes here. Until then, happy spring equinox.


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Ok, jackfruit was a first, still trying to decide if it is my thing. From the book But I Could Never Go Vegan by Kristy Turner. 

Turner suggested canned jackfruit, but, in our fourteen local natural food stores, I could only find dried. The nachos may have been sweeter than intended, the barbecue sauce worked well with the flavor of the tangy fruit and I liked her cheesy cashew sauce.

That is all.

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I bought riced cauliflower today, boiled it, added mashed potatoes and soy milk topped with sautéed shiitake and crimini mushrooms. Amazing!

Marvelous  Mushrooms:

Sliced mushrooms button, crimini, shiitake and/or oyster

Sauté mushrooms with 1-2 Tablespoons non dairy butter or extra virgin olive oil, stir in juice from one lemon and 2-3 Tablespoons tamari soy sauce.

Serve over Cauliflower Mashed Potatoes. 


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