Guys, I think that I’m on the verge of a rut with my Vegan Cookbook Challenge! I still love Angela Liddon’s Oh She Glows Everyday but lately I’ve been a little less inspired to make my weekly recipes. I’m not too concerned about it but it’s also what’s been partially to blame about my late post this week. But I guess I can use my birthday as an excuse too, and just say that my recent birthday had me less than motivated to sit down and write! I’m officially 26. Gulp. How did this happen?!?!
So my recipes for this week were all part of my birthday feast which was themed… BREAKFAST FOR DINNER! I don’t know why but this concept makes me super happy and I had fun making all the different components, which included tempeh bacon (YUM) and gluten-free waffles (DOUBLE YUM). But onto Angela’s recipes…
Now, this is kind of taking the easy way out by counting this spice mix as a recipe, but hear me out: Angela has it on its own separate page, as a separate recipe, so that’s what I decided to do too! All it took was combining a bunch of different spices (pretty much most of the commonly used spices in my spice cabinet) and PRESTO! It’s a good mix of different flavors and has a nice kick in it. Now, it called for both smoked paprika and sweet paprika, and I could only find sweet paprika, but I don’t think it changed the flavor too much by just using the sweet paprika.
Now, the spice mix went on these roasted potatoes for a nice breakfast side dish and they were SO GOOD. Now, you can’t go wrong with roasted potatoes, but these were really freaking good. The recipe called for a mix of potatoes and I used sweet potatoes alongside some Yukon golds and combining them made for a great variation in flavor in each bite! They went so well with the tempeh bacon and waffles, and with all the maple syrup I drizzled onto my plate! They really make the perfect addition to a well rounded brunch plate: you’ve got sweet, you’ve got salty, and now you’re in heaven.
Now, these cupcakes were the star of the show and the most ideal birthday treat! For years my birthday cake consisted of pumpkin cake and cream cheese frosting (when I was in elementary school it was a heart-shaped Funfetti cake with pink frosting!), but ever since I’ve gone vegan I’ve been experimenting with different birthday desserts. Once I saw this recipe in Angela’s cookbook I knew that they would be perfect for a “back to my roots” birthday dessert. Now, they aren’t gluten-free, but they do use spelt flour which is a primitive relative of modern day wheat. It contains gluten but many people believe that those who are sensitive to gluten are actually sensitive to fructans, which are found in high quantities in wheat, onions, garlic, and bananas. Spelt flour, while it contains gluten, tends not to irritate some people the way wheat flour does! Now, this doesn’t apply to people who have Celiac Disease – they absolutely shouldn’t have spelt flour. But this whole fructan intolerance intrigues me because I tend to have a stomachache when I eat a lot of onion and garlic and tend to avoid them… hmmmm…
But back to these cupcakes. They are gooooooooooood. I was worried that they would be dense with the spelt flour but they are the perfect consistency. The cake itself isn’t that sweet, and probably would taste more like a muffin if it didn’t have the frosting on it, but that’s what I love about it! The frosting is pretty sweet so it all balances out well and didn’t send me into a sugar coma! The buttercream uses Earth Balance, and while it was very tasty, I think I prefer vegan cream cheese-based frostings. I like the tanginess of the cream cheese rather than a purely sweet buttercream. Nonetheless, these were fantastic and were a big hit with the rest of my family!