Sunday, August 25, 2013

Cupcakes---Again and Always

I love cupcakes so I'm gonna keep making them as long as you all will eat them.  And it seems to me that since I've learned a little about cake decorating that you like them even more.  So thank you +Wilton for teaching me to make my cupcakes both tasty and pretty.

Boy Cake (Bourbon and maple flavored cake with vegan bacon frosting):

Wedding Cake (Vanilla cake injected with strawberry preserves, topped with vanilla buttercream):

Sunday, August 18, 2013

Follow Your Heart Vegan Gourmet Shreds Recipe Contest

I love good food and as I try to improve the quality of my dishes, I learn more about ingredients and nutrition. For me, learning to make marinara sauce marked this shift in attitude. Saturday night, instead of socializing or pursuing entertainment, my fellow foodie and I spent the evening preparing vegan food made from scratch. And then photographing our creations to enter the recipe contest.  Just about everything we used was organic, and definitely vegan.  Also, each recipe has ingredients you can recognize by name and remember off the top of your head.

Thanks to the companies who make the food I keep in my kitchen. Using these products helps me feel better about what I cook and share with my friends and family. And thank you to Follow Your Heart for inviting me to participate.  I had fun making the pizza, and helping with the biscuits, as well as taking a day trip to the SFV to buy your shreds at the Follow Your Heart Market and Cafe. 

Please wish us luck and vote for our recipes. 

Thank you :D

Felicia--Alhambra. Heart Shaped Pizza
Marc Andrew--Bell. Garlic Cheddar Biscuits

Saturday, August 17, 2013

Spanish (Inspired) Rice

My Abuela was born in Mexico to Italian immigrants so her food always had that Mediterranean touch of almonds, olives, capers and dried fruits.  This dish does not come from her, but her influence, and in no way is it a recipe I've ever seen before, I just like the flavors in the rice and enjoy being able to make something tasty from pantry ingredients when the refrigerator is feeling lonely.

Long Grain Rice--1 Cup
Lightlife Smart Ground Original--1 pouch
Almond slivers or slices--about a palmful
Sun-dried tomatoes--1/4 Cup
Sliced black olives--1 small can
Vegetarian bouillon cubes, or broth to make 3 cups
Salt and pepper to taste
Olive oil--2 Tablespoons

Toast the rice in olive oil until golden brown.  Add the other ingredients and stir to warm  Add 2 cups water and bouillon or broth and bring to a boil.  Cover and reduce to a slow simmer, let cook for about half an hour.  Check the rice by tilting the pot to see if there is still water at the bottom.  If the rice at the top hasn't broken, add more broth or water and let simmer, checking every few minutes.  if the rice  has broken but you still have water in the pot, uncover and raise the flame to cook it off without stirring.  When you turn off the flame, let the rice sit covered for about 5 minutes to rest.  Rice can be tricky so use your own method if it works for you.

More ingredients you could add:

Sliced green olives
Cubed chicken style gluten
Diced dried apricot
Wine, red or white