I had the best time in Ottawa with the fam, having free reign of flours and sugars, and access to an oven that’s probably 4 times the size of my own. Not to mention plenty of eaters of baked goods! I have a hard time justifying sweet recipes at home, as all I really need is a cookie here and there. But near the end of my stay I was just churning out sugar-soaked excellence everywhere and it was actually getting eaten (and quickly!). Kinda heavenly. I’m also considering taking a pastry course after uni or something… I’d like to take some culinary classes too but I don’t know how the veganism will factor into that… are there vegetarian culinary schools (with prestige) at least? Anyway, the cookies up there are the oatmeal raisin cookies from the Veganomicon. They smelled like skinned knees and school lunches, and even replace Larabars nicely as travelling rations! (half regular thompson raisins and half organic flame raisins).

I like to think of this as clash of the transitory seasons – spring and fall duking it out! It’s the 101 Cookbooks roasted butternut and farro salad making time with those strawberries. But it worked!

And then I made Vcon red and white bean seitanic jambalaya with Old Bay-spiced Julie Hasson sausages, sauteed collards and french bread — ooooooh, if only I could eat like this every night! It’s funny, cause I loathed sausages as on omni (they tasted like grease and salt and ACK, parts), but I’m a nut for the gluten kind. Everyone got sick the day I made this so I was a little aghast at the mass amount of food left over, but it made killer leftovers all week, and people kept pulling it out of the fridge as if seeing it for the first time with renewed interest in the smoky goodness.

Another perk to cooking at home – there are always random things around that need using up that I can be happily surprised by. Like a half tin of peaches! I had to make the Fatfree Vegan peach upside-down cake of course, which CAN be quartered, it can be done! I admittedly put a splash of canola in this, but that was a teaspoon maybe, and it came out like almost like a peach donut, if that makes sense. Really really good! I’d want to experiment with cornmeal I think, when I try again with real peaches.

Yummmm, Vcon curried carrot dip made my crackers sing! It should be called pâté, really, it’s that good. Especially with parsley on Ryvita.

And a barbecue came up, I wanted to make margarita cupcakes, but I’m SO glad I made mini jalapeno-onion corn muffins instead. Portability-wise, much better, and much more casual. I think I described the heat of the peppers as “haunting” and I stand by that. I wasn’t sure if they would work out, since I used rinsed pickled jalapenos instead of fresh (+ sugar / – salt to make up for that), but they DID work and the end result was pretty addictive.

We had zombie day dinner very late this year so here’s the holiday plate! Steamed fresh asparagus, black bean and mango salad, rosemary roasted potatoes, salad with lots of fruits and toasted hazelnuts, and leftover tofu scramble, yum!

Aaaaand…. I did in fact make the cupcakes! The orange and redcurrant ones! OMG SO MOIST AND DELISH. wee! (ha ha, as my memory fades so does my ability to articulate). They were springy, poppable, juicy and tender-good, ya.

Phew, backlog of photos done, hurray! It was a bit of a week!

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