Yeaaahhh! I used Bryanna Clark Grogan's recipe and they were PERFECT! Anyone who knows me well, knows my love for these seasonal sugar-overloads and can understand how upset I am that they aren't vegan. I meant to make these last year, but never got around to it and now that I have made them and know how easy it is, LOOK OUT! Seriously, they're super-easy, just with a lot of waiting time in between steps. No prob. I made the centers saturday morning, chilling them in the fridge for a few hours before forming them into balls (that flattened pretty quickly) and let them sit overnight. I put two coats of chocolate on them, and they are super-deluxe. The easiest way I could figure out, dipping them in the melted chocolate, was to just drop it it in the pot and turn it around with a fork, and scoop it out with a fork. I can see some caramel eggs in my future...
I made a homemade greek platter last night, with VWAV falafel (a dill sauce made with veganaise on top), hummus that turned out a bit thick, whole wheat pitas (they puffed ! ) and a yummy salad with mustard greens, lots of sprouts, and parsnips with a ginger-thyme vinaigrette.
Look! Puffs! I have no idea what the secret is. It just happens sometimes, and I can never get a whole batch to all puff. I think maybe rolling out with the rolling pin helps? Maybe? No clue. I have tried different recipes, and haven't found any sure winners or losers.
Lasaaaaaaagna! I made the Cashew ricotta from VCon, but used walnuts instead.
I've had a fab day off today. I went and renewed my license (oh woo), spent a gift certificate at Macy's (got a new cast iron grill pan and a BUNDT pan!), and painted for a bit in the park. I bought some supplies today for a fun new project that I'm excited for. Hopefully will be able to put together by next weekend. Yaay spring inspiration! Hope everyone's long weekend was rockin'!
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