1. Maple-Pecan Snack Cake:
We veganized a glazed maple cake recipe from Cooking Light for this treat -- sweetened naturally with maple syrup, full of whole-grain pastry flour, and just plain tasty!
2. Carrot-Spelt Mini Muffins:
This is Courtney's own recipe, and a great one! The muffins remind me somewhat of loaded bran muffins -- dark, rich, moist, with tons of raisins, carrots, and other good stuff. (Also, sweetened naturally with agave and stuck together with some flax and applesauce!)
I've also made a couple of exciting dinners this week. Sunday Night:
TACOS! Homemade tortillas (I pressed, Dan cooked,) homemade refried beans (from my freezer,) grape tomatoes, greens, Monterey Jack cheese, tofutti sour cream, tomatillo salsa, a squirt of sriracha (Dan only,) and chips and guac on the side. YUMMMMMMMMMMM-UM!
Tonight:
A mushroom-barley risotto (from Eating Well,) loaded with TONS of arugula. Baked sweet potato on the side.
Happy eating, everyone!
5 comments:
Homemade tortillas must taste so much better than the ones in a package! And those spelt muffins look divine!! Great work. =)
omg i love any kind of "carrot" baked good! i have to try that!!! and your risotto looks fab too!
quit making us drool!
I really love barley risotto... and wow, your tortillas look amazing.
The muffins look great too.
Yum--you have me craving tacos now! Those look fabulous!
Courtney
Mmm, those snack cakes look the best!
Added you to my vegan blogroll!
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