Monday, February 14, 2011

Sunday Cooking and VWAV Reviews

I cooked a shit ton of food today and probably spent half the day on the kitchen, which me being the odd ball that I am, and not having a car at the moment, actually enjoyed it.
I started off my cooking frenzy with VWAV's Carrot Raisin Muffins. These turned out pretty good and I got 2 extra muffins out of the recipe. I thought these could be a bit sweeter (never mind i just ate another one), my brother thought they were fantastic. I give this recipe 4 out of 5 stars.
Next up, was VWAV's Lemon Gem Cupcakes. These were an epic fail for me but I do admit, I really suck at making desserts and baking. First off, the cupcakes didn't rise much and ended up sinking once they got out of the oven. No big deal right?

I will just cover them with the frosting. I go to make the frosting, another epic fail. I used EB buttery sticks for the recipe and something went wrong and I had to maybe double the powdered sugar and it was still runny and now way too sweet. Next fail, the cupcakes stuck to the liners. I was pissed, I ate a few, and threw the rest away :(

I then made my weekly batch of jalapeno flavored refried beans and
4 Rainbow Salads for my work lunches
Next, I had some brussles that needed to be used up so I prepped them (discarding gross leaves, cutting off the stem, and slicing them in half), coated them with some cooking spray and seasoned them with S&P and roasted them at 350F for 30 minutes (bigger ones might take a bit longer)... Feakin delish!
I then proceeded to make VWAV's Curried Split Pea Soup and this was a winner! First time cooking with split peas and this turned out great, thank God.
I also made VWAV's BBQ Pomegranate Tofu and it turned out alright. I left off the pomegranate seed topping cause that just seemed like a pain in the ass to do. The texture of the baked tofu was awesome but again, another BBQ sauce recipe from this book that just didn't tickle my fancy, too tomato-ey and sweet, and way too much for this recipe! I say you could easily half the BBQ sauce meant to bake the tofu in, I didn't even put the full amount on the tofu and ended up scraping the sauce off. It was way too much! Not a complete fail, but I won't be making this again. Though I will use her tofu baking technique: 2 tablespoons oil + 1 tablespoon Braggs, cut the tofu into 8 pieces, place tofu in the oil and Braggs mixture until completely coated, bake at 350 F for 30 minutes, turn over after 15, and add sauce and bake an additional 15 minutes. Perfect texture!
 Lastly, I made a batch pf Viva Vegan's Yellow Garlic Rice, I always make this dish when I have some cilantro to use up, I also used half an onion too and sauteed it along with the garlic... Yum


The Shenandoah Vegan said...

I've only made the cupcakes out of 'Vegan Cupcakes Take Over The World' and they came out great. That Pomegranate Tofu looks fantastic, bet it would really be good w/Tempeh or Seitan.

Anonymous said...

Yum. I love roasted brussels sprouts. One of my favorites, along with roasted cauliflower. Hmmm... think I might make a double batch of that tomorrow!

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Stella said...

Hey Amy, everything here looks so good, especially those salads and the yellow rice. I could eat those two things for dinner right now and be totally happy:)
Hmm, trouble with baking, huh? I wish I could see that cupcake recipe. Ooh, not to toot my own horn, but my 'best ever vegan chocolate cake' is amazingly delicious and it's really easy. The only thing is that substitutions don't work with it. For example, I used soy milk one day instead of almond milk, and it was 'okay vegan chocolate cake;-). Anyway, it's easy-a good start for vegan baking...
Hope you guys have a relaxing weekend, Amy...!