I mentioned in the last post that the red velvet cake recipe used a lot of vegan butter/shortening, and I had a lot left over. Well, it turned out I had more than enough to generously frost 2 dozen cupcakes.
First, I made a simple chocolate cupcake since I had depleted my red food coloring. This recipe was super easy, quick, and was not overly sweet. I ended up giving all those away by 1pm to my kid’s friends.
There was still a lot of frosting left, but now I was out of cocoa powder. For this batch, I used a vanilla recipe. I actually preferred this cupcake and it tasted really good with the cream cheese frosting. Those cupcakes were destined for dessert at a friend’s house.
I still had leftover frosting which my husband wisely advised to throw away. Step away from the oven and put down the muffin tin. I may be a bit sleep-deprived from the shrieking that teen girls make past midnight.
In addition to the bake fest, I made two recipes from Meal Mentor: a “lobster” roll and sweet potato salad. For lunch, I made the lobster roll using artichoke hearts that were sautéed with seafood-friendly spices, lemon, kelp (I used nori), and then tossed with celery and vegan mayo.
I have to say, I really liked it! Not sure how the kids felt about it, but I will be keeping that unusual and healthy recipe.
For dinner, I roasted sweet potatoes, then mixed them with black beans, fresh corn, avocado, red pepper and lime juice. It was pretty tasty, and easy to make.
So far, enjoying having my dinners planned out and knowing I have the ingredients. The biggest challenge so far is to make sure the kids will eat them! Not a problem with the cupcakes.