No biggie. Just another evening of playing Cards Against Humanity and eating delicious food. Lasagna, kale salad and vegan ham & cheese sandwich pockets. And that purple drank? It’s just a violet fizz. So tasty.
Oh yeah, and Steph made samoa cupcakes. So decadent!
Heck, I best post this one before the ground frosts. Sheesh. The last potluck we had was BBQ themed, although not a cookout since I hosted and have no grill. Whatever, it was full of yum.
Here’s the pulled vegan chicken BBQ.
Cabbage Crunch Salad
Mac & Cheeze 1
Mac & Cheeze 2
Banana cupcakes with peanut butter frosting
Vanilla cupcakes with mint frosting
We might’ve also watched a bunch of booty shakin’ youtube videos.
Fellow vegans, I’m sure you’ve been to many events where you can’t eat most if not all of the food, right? It gets old, doesn’t it? I know I just stopped going to any work events a long time ago because they are completely uninterested in making sure there’s something for vegans to eat. So fuck ‘em.
But this weekend I attended a bachelorette party where EVERYTHING was vegan. How awesome is that? Plus, I didn’t have to cook any of it. See, you can put out an amazing spread without making animals suffer. Warning: there is a sort of naughty dessert towards the bottom. Just don’t scroll all the way down if that’d get you in trouble at work.
veggie dogs in blankets
a shot of the spread
How do you make delicious treats that don’t make you fat? You get them out of your house!
A friend of Kevin’s was having a vegan out of town guest and wanted to get some goodies. He’d been by the Atlanta Vegan Bake Sale and asked us to do a couple of things for him. Well, “us” is me, but that’s fine. This is the best kind of baking. I get to taste a little, and get the rest out of my house. I mean, how could you walk by these and not shove one in your mouth?
You also need breakfast for an out of town guest, right? How about cherry almond scones? Turbando sugar is the perfect grain to sprinkle on top. Damn, I would totally eat one if these if I had one here right now. See? That’s the problem with keeping that sort of thing around.
The quest to use up the POM Wonderful pomegranate juice continues! For our vegan potluck today, I made the Persephone Cupcake recipe I found while googling around. I made the recipe as written except I substituted soy yogurt & milk for the coconut yogurt and almond milk and I must say it needs some work. I forgot that I usually don’t like the results when using yogurt in a baked good. The texture seems a little gummy. But the flavor is lovely.
The frosting also had issues. The pomegranate juice will not stay incorporated with the rest of the ingredients. Whip all you want, it’ll look all fluffy and mixed, then slowly the pomegranate juice seeps out. And it does appear to be just the pomegranate juice, not the soy milk. Of course, I wouldn’t be able to tell if the rose water seeped out since it’s clear. I’m sure there’s some chemical reason for this. Frosting still tastes okay, but looks funky. Also, to avoid an unappetizing color, I ended up using a drop or two of food coloring like I did with the Pomegranate Bars. All in all, I loved the flavor mix here and I’ll definitely be playing with it. I think I’ll start from scratch though and not bother trying to salvage this recipe.