We had a good Easter. John and I had dinner with my parents the evening before Easter because John worked Easter. We didn't have our normal Tofurky... sadly no one in our area carried them last Thanksgiving/Christmas season when I normally stock up... So this year I have one left for this coming Thanksgiving unless I find somewhere to purchase them again... I hope I do...
So we had breaded eggplant as the main course. Sides included Maple glazed sweet potatoes, stuffing, green beans & salad... And I also made 2 desserts. Lemon cupcakes and Rhubarb Apple Crisp. All the food turned out really well and we all had a nice evening. The next day My Mother, Sister, and I went to my Aunts for dinner and I took left overs with me. I did get to try wild mushrooms for the first time that day and I have been wanting some ever since and I am not a huge mushroom fan.. But those were really good... O yeah... After I try them my Aunt is like.... "Well if you ever get any make sure you soak them so all the critters will come out".... and I am like "What!?" lol... that was a little freaky... but they were good...
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| Vegan Lemon Cupcakes. I used the white cupcake recipe from The joy of vegan baking... I added 3 tsp or lemon extract.. I would say only add 2 and try that because these came out with a little to much lemon in them. The icing was good though and it was 1/2 Earth Balance, 2 Cups powder sugar, couple tbsp almond milk, and I think I used 2 tsp lemon extract... I would love to try lemon oil because I am thinking it would have better flavor. I would also like to find a recipe with a better crumb. But I love lemon cupcakes and I have become obsessed with them since I went to Columbus, OH to Patty Cakes Bakery.. They have the best vegan baked good ever!!!!!! :) |
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| I cut fresh rhubarb from the garden and wanted to use up last years frozen... Plus my rhubarb plants were from my Grandfathers (My mothers father) garden. He passed a couple years ago and my husband and I dug up most of his rhubarb and brought it home and planted it. So I really wanted to share that rhubarb with the family. But this crisp was so yummy. A little sweet but had that touch of tart in the background.. So it was really good. I used this recipe on about.com and just used vegan supplies... Look for more vegan Rhubarb recipes in the future I have a ton of rhubarb this year and will be sharing alot of recipes I try. |
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| mom made a salad always better when someone else makes it for you??? I don't know but it has started a salad craving I have been fighting off with huge yummy salads ever since :) |
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| This is the Breaded eggplant. I just long cut the eggplant, sprinkled with salt and let drain for an hour or so, dipped them in flour, then almond milk, then I mixed whole wheat bread crumbs, panko bread crumbs, black pepper, & salt, dipped the eggplant in that then placed it on a baking dish and cooked it in the oven at 375F to 400F for about 20 minutes or until slightly brown and cooked through. I also like these fried.. They turn out good both ways. |
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| Most of the food in my nice Friendship Pyrex that I love!!!!! I forgot to use my new small ones though :( |
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| This is the 2nd apple rhubarb crisp I made to take with me to my Aunts house to share with everyone. That is my Flamingo Pink Pyrex baking dish... Such a pretty pink... Which reminds me I haven't been antiquing lately and I am feeling the pull!!! |
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| How many people does it take to find the last 4 eggs.... Alot and there was still two missing at the end.. Atleast they were the plastic kind.... but we all had a good day and visiting with the finally was really nice! |
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