On Monday night I made Lindsay's now famous Carrot Cake Cupcakes from the Happy Herbivore blog. I made them for a party in honor of my friend, Maggie who recently finished and received highest honors on her senior honors thesis!!!!(that deserves a lot of exclamation)
Everyone, myself included, loved the cupcakes. There were no leftovers. I cannot believe that they were vegan and also remotely healthy (no oil, though a decent amount of sugar) No one who ate them was a vegan or even a vegetarian but everyone seemed to thoroughly enjoy them.
This morning I had oat bran as I am all out of oatmeal. I prepared they oat bran as I normally do my oatmeal and added a few toasted walnuts to the top, leftover from my carrot cake cupcakes. Good but I still prefer oatmeal, though I might start eating less and less of it as the weather gets warmer.
I wanted a big substantial lunch today so that's what I made. I cooked up some Baked Cumin-Lime Tofu from Dreena Burton's Eat Drink and Be Vegan. This will be my third successful Dreena recipe. I had my tofu with a big batch of Kale Chips and a side plate with sliced cucumbers, some pita bread and the last of my baba ganoush. I feel satisfied and not full now, which is good considering I have a lot work to do this afternoon.
School and babysitting are both getting busy so their might be less posts in the next few weeks. I'm planning some excellent meals and a ton of cookbook reviews so be ready!