My Yummy Weekend!
Sunday was Father’s Day! Props to all the great Dads out there! I hope you felt celebrated!
We celebrated with my family on Saturday. My sister did a shrimp boil. It looked great and was a big hit with the family.
We decided that my job would be appetizers, a potato salad, and a chocolate cake.
If you live near a Central Market… they make some great cakes! Travis requested a chocolate cake and would have nothing less than Central Market. Therefore, I needed a vegan dessert for myself.
I started with the appetizers. One was a Pinterest fail in my opinion. These were the stuffed jalapenos. I halved and deseeded 25 peppers. The next day I could not even put in my contacts without jumping around with tears streaming down my face. Tip: wear gloves! I am not even going to share this recipe because it was so bad I deleted it. Let us just say you should not rely on cashews to stuff a pepper thinking it will taste like cheese! Do not even try! They were topped with crushed tortilla chips… I should have read Pinterest Fail all over this! Gross!
I did however make a nice bruschetta! I have made this guy once before and it is simple, clean, and delicious!
The Bruschetta will not disappoint! We even heated up the extra bread I had toasted with olive oil and garlic power to go with the shrimp boil!
Next, I made salads. I have been research potato salads for weeks now. I just could not get on board with the vegan mayo, so I switched gears to find a vinaigrette option. There are many choices out there for potato salad, but I settled on one with roasted potatoes and fresh dill.
Check out the Creamy Lemon-Dill Roasted Potato Salad:
This was so good! It did take a lot of time to chop the potatoes. I used small yellow potatoes and chopped them into bite-sized pieces before roasting. The dill in this recipe was delicious and the tahini made the dressing creamy. Yummy! I will for sure use this recipe again!
I also made a quinoa salad. I have made a quinoa salad for years with lots of veggies, Kalamata olives, and a lemon vinaigrette. I was looking for something a little different and found this great recipe on Pinterest for a Mediterranean Quinoa Salad! Amazing! My grandmother even asked to take the left overs home.
I used some beautiful striped bell peppers! I found a two pack of them at Trader Joe’s. I also saw them at Sprouts.
This recipe would be perfect for a picnic or a potluck.
Last, but not least, I baked! I love to bake. However, vegan baking is different. Your muffins and in this case cupcakes seem to be more dense without eggs.
I made Chocolate Peanut Butter Cupcakes that we delicious! The girls are not crazy about peanut butter currently so they just ate the cake part. They did not turn out beautiful due to my icing technique, but they were good and worth repeating!
I found this recipe from one of my favorite bloggers! Word girl! Thank you!
My only tip is do not skip the chocolate chips. I used regular sized ones and they were fantastic!
Overall, we had a lovely dinner! Four out of five wins is not bad for new vegan recipes. I consider that a win win actually!