Cupcakes!

Cappucino Cupcakes from Vegan Cupcakes Take Over The World, topped with chocolate ganache and toasted coconut.



For the ganache, I combined 1/3 C soymilk with 6 oz. (or half a bag) of chocolate chips in a small saucepan over medium heat, and spooned it on to the cupcakes hot. Toast the coconut in a skillet over medium heat, moving it constantly.

Fatal <3's vegan cupcakes.

Whoamigoodness lasagna.

I love lasgana. Love it. This is from FatFree Vegan Kitchen. I halved the amount of pasta sauce, omitted the olives and vegan parm, and added fresh basil. Here it is with a simple spinach salad:


You know who else loves lasagna? Turtles. Well, maybe not, but these guys hang out in a pond outside of the College of Marine Science, and they're too cute not to post.

Quick, easy, delicious.

I am trying to entice fall to arrive early by making all sorts of fall-type food. I'm not sure if it's working, but you can never have too many pumpkin-and-cinnamon baked goods around.

Here is a fresh-from-the-oven pumpkin muffin from Vegan With A Vengeance. These are so nice on a chilly morning. Or a hot and muggy morning. Whatever. They are quick to make and so good.


To offset all the baking I've been doing, I have been trying to make my meals uber healthy. This is a bean salad from Vegan Italiano by Donna Klein. So good, so good for you, and easy to make.

Pangea! The Super Continent!

Okay not really. Stephanie took me on a date tonight to Mangia (which does not ryhme with Pangea, FYI), and we had some lovely food, and some even lovlier sangria.

Mangia! They're across from the Beach Theater in St. Pete Beach, which shows Rocky Horror every Saturday, if you're interested. I think you even get to throw toast.


I had never had white sangria before, and I am here to tell you that it is delicious.


Steph thought so too.


These pictures didn't come out so hot (when you're hungry, there is no time for proper lighting), but they are worth posting because the food was so good. I had risotto with asparagus and fig glace over mashed sweet potatoes. It's hard to go wrong with risotto.


Steph had cashew stirfry with tofu. It was gingery and wonderful.


Bonus shot of Vinoy Harbor.


And some bellycans at Vinoy Harbor.

Oh my stars, I love Sunday dinner.

Since Veganomicon is coming out soon (squee!), I've been trying to make everything from Vegan With A Vengeance that I haven't made before. Tonight we had spinach salad, tofu wedges (marinated in mustard, soy sauce, and olive oil), and Maple-Mustard-Glazed Potatoes and String Beans from VWAV.



Sexy tofu close up.


Just-out-of-the-oven cookie cake (from VWAV cookie recipe) and vanilla soymilk for dessert.


I am so stuffed.

Hooray sorbet.

The new gelato place in town (Paciugo) has really great sorbet and occasionally soy gelato. It rained yesterday, so we celebrated with Raspberry, Chocolate, and Strawberry and Balsamic Vinegar sorbet.

From left to right, Raspberry, Chocolate, Strawberry and Balsamic Vinegar.


Close up.


Cone = scoop.