First, I want to start this post off with a picture of the gorgeous sky I saw on my way home Monday. Isn’t it beautiful? It was deep shades of dark blue and pink.
We didn’t have much of a color changing fall this year. It seems the trees changed colors and then all the leaves fell off in a blink of the eye. We did have a beautiful tree in our condo complex though. Notice the tree on the left already lost all of it’s leaves. Speaking of the condo complex, we are renting for another year while we wait for our home in Michigan to sell. So now I have to wait another year to bring out all of my vintage kitchenware. Phooey!
I’m finally getting around to posting about this: My co-worker’s birthday is on Halloween so I made some chocolate cupcakes with vanilla frosting (colored orange) and chocolate sprinkles. They were really yummy. The chocolate cupcake recipe is from Vegan Cupcakes Take Over the World and the frosting recipe I used is from How It All Vegan.
I recently veganized a recipe from a Rachael Ray cookbook – Best Eats in Town on $40 A Day. I veganized “Sesame Chicken with Spicy Dipping Sauce” using some mock chiken. The recipe did call for some booze, dark rum to be exact, (I’m not surprised though as Rachael Ray seems to be quite a lush) but I omitted that. The sesame chiken is marinated and then coated in a flour/toasted sesame seed mixture and lightly fried. It’s served over a sesame noodle salad and mesclun greens along with spicy apricot sauce on the side (not pictured). It was so tasty and actually made a great lunch the next day as well. Whole Foods has been selling these large plastic containers of organic mesclun salad greens from Canada lately that I love. Be sure to keep and eye out for it.
Hope you all have a wonderful day. I’m so happy to be back to blogging 🙂