Courtney and I got together for another baking party this past Saturday! We made two delicious things:
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!
A mushroom-barley risotto (from Eating Well,) loaded with TONS of arugula. Baked sweet potato on the side.
Happy eating, everyone!