There was a lot of talk about the Harbaugh brothers before the game, but there was another family rivalry surrounding Superbowl XLVII. My sister and brother-in-law live in San Fransisco, so of course they were rooting for the 49ers. H lived in Baltimore for four years where he became a huge fan* of the Ravens. Hopefully our next family gathering won’t be too awkward.
I brought a Hostess Cupcake-inspired football cake to the Superbowl party we attended: chocolate cake from Sticky Fingers Sweets with cream filling, chocolate ganache and royal icing from Vegan with a Vengeance’s Fauxtess cupcakes.
*and by “huge fan” I mean, he was aware of the existence of an NFL team in his city.
For my boss’s birthday, I made chocolate creme-filled cupcakes with chocolate fudge frosting and decorated them with Sheriff’s badges from Fancy Flours. The chocolate cake and filling is from Vegan with a Vengeance (the fauxtess cakes) and it was topped with a variation of the chocolate frosting recipe from The Kind Life.
The best way to get rid of a bunch of random vegetables in your refrigerator is to chop them all up and throw them into a tofu scramble. I roughly follow the recipe in Vegan with a Vengeance, which you can find at the PPK, but I use whatever spices and veggies I have. Tonight I used onions, red bell pepper, mushrooms and spinach.
Yesterday at our post-run breakfast, Walt ordered pancakes and they looked delicious. Of course, the diner’s version is not egg or dairy-free, so I stuck with my tomato & avocado sandwich on rye. But today I made “Perfect Pancakes,” which is in both Vegan with a Vengeance and Vegan Brunch. They really are perfect, even better than non-vegan pancakes I made years ago. Yesterday, we went to Armanetti for a wine tasting and picked up a bottle of Patrizi Moscato d’Asti. It’s a great brunch wine. Sweet with a little sparkle.
The new Armanetti store in Woodstock is really nice. The wine manager Chris is super nice and extremely knowledgeable. It’s also right next door to Outdoor Recreation, where we bought this:
Now H and I can go biking together and we can join my running friends on their Sunday morning rides. I’m also going to start riding to work instead of driving!
I haven’t had Ethiopian food since I lived in DC, a city known for its amazing Ethiopian food. One of the women in my running group adopted a little boy from Ethiopia last January, so they went down to Chicago to celebrate his one year anniversary in the U.S. We talked about how good and vegetarian friendly Ethiopian food is.
When I was looking for recipes to use up the seitan I bought at Whole Foods months ago, I came across Ethiopian Seitan and Peppers in Vegan with a Vengeance. I was definitely in the mood for Ethiopian spices.
This recipe is really easy, especially if you have pre-made seitan. With 6 serreno peppers though, this recipe is Spicy! I even put ice in my water, which I rarely do. I’m surprised at how spongy the crepes were. Not like authentic injera, but it’s a good substitute.
Vegan with a Vengence was my first vegan cookbook. The binding has come undone, so I have to be careful not to lose any pages when I use it. It has seen better days, but it still tells me how to make delicious vegan food.
Tonight I made jerk tofu with sweet potato fries and garlicky kale. The jerk recipe is for seitan, which I am terrible at making, so I substituted tofu.
I like my sweet potato fries very seasoned, so I used about half of the amount suggested in the recipe. I also added salt. The garlicky kale recipe suggests tahini sauce, which looked really good, but I didn’t have a lemon. I also wasn’t sure tahini would go with jerk sauce. Everything was really good. Cumin on sweet potatoes is brillant and the jerk sauce was tasty (add extra cayenne pepper- it’s even better with more spice).