I had some roasted, mashed sweet potato languishing in my refrigerator just about the time that Insatiably posted a recipe for mini pumpkin pies. Cute and easy with definite deliciousness potential: all the prerequisites. Within thirty minutes I had twelve tiny pies baking and filling the kitchen with the smell of cinnamon. Much faster and easier to put together than a whole pie, these have the flavor and texture you require from their heftier counterpart. I tweaked the recipe by adding ground ginger and a bit of allspice and backing off a tiny bit on the sugar in the crust. While these were baking I made a quick tofu cream to adorn the top: silken tofu + liquid stevia + almond milk + vanilla extract. Be warned: these are seriously addicting.
You can see my big mug (no, not my face, my mug) sitting next to this plate of mini pies. Inside of that mug is another fantastic slow-cooker recipe from Kathy Hester, from her book, The Vegan Slow Cooker. This one is for Spiced Hot Chocolate and it is outstanding: a lovely hint of cinnamon and cardamom surrounded by creamy chocolate. If you haven’t checked out her book, I highly recommend it. It’s packed with delicious recipes.
This blogging biz has really gotten me to try eating a few “vegan versions” of things that I’d previously resisted. First it was scrambled tofu (courtesy of Bacon Is Not An Herb) and recently I tried vegan “tuna” salad, thanks to The Vegan Kat. Tuna salad had been one of my very favorite sandwiches back in the day and I was skeptical that a satisfying substitute existed. After making (and eating) Kathryn’s version, I am certain vegan “tuna” salad will be in the regular lunch rotation. Since I was out of bread (!), I served it on fresh greens and chopped cabbage and topped with yellow cherry tomatoes.
Finally, in the beverage category is a cold-press coffee “recipe” from Gabby at The Veggie Nook. As I’ve explained in previous posts, I’m not the major coffee consumer in the household, but I like my little bit to make Hot-Chocolate Mochas. Yet coffee kind of fascinates me. When I taste it straight out of the coffee maker, I am astounded that anyone would touch the stuff – yet tempered by nutty soy milk and a packet of stevia, it’s wonderful. When I read on Gabby’s blog that cold-pressing coffee makes for a less bitter brew, I decided to try it. You’ll have to wait for the verdict, however, as it’s “brewing” right now!