My first multi-step decorated cupcakes

23 November 2014

No new recipes today, I'm afraid, But I have some pictures of my recent efforts that I want to share. Yesterday was a good friend's birthday, and as I'm finished exams (Yay me!), I tried my hand at some decorated cupcakes to take along. This is only my second attempt at piping icing, and my first attempt at 2-part piping (the buttercream, and the ganache), but I think they looked impressive enough, if not exactly the product of an experienced and steady hand. Unfortunately, most of the photos didn't turn out (the photos of all the cupcakes laid out in rows for a start), but here are a couple of half-decent ones.

The recipe I used was the Peanut Butter Bombs on p. 37-38 of Vegan Cupcakes Take Over the World . I followed the instructions exactly, except that I only used 2 cups of icing sugar in the frosting instead of 2.5, and didn't add any soymilk to thin it out as a result. The icing was still more than sweet enough. I was a bit concerned that with less sugar, the icing mightn't be stiff enough, but I iced them the night before, and the icing was still well-defined the next day. I also sprinkled them with crushed nuts instead of chocolate shavings, for no particular reason.

I can see more decorated cupcakes in my future.

Roast pumpkin pasta sauce (vegan)

15 November 2014

I tend to eat a lot of pasta, I suspect most vegans do. It's quick and easy, but tomato based sauces can get repetitive, and creamy sauces just aren't an everyday thing. I usually have a chunk of pumpkin mouldering in the back of the fridge... pumpkin lasagne is good, why not pumpkin pasta sauce? The first time I made this, I raved about it for days afterwards, it really is that good, and simple enough to make for an everyday dinner.

Roast pumpkin pasta sauce

Roast pumpkin pasta sauce

Serves: 4-5

  • 1 onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 3 cups mashed roast pumpkin
  • ½ cup nutritional yeast
  • 1 vegetable bullion cube
  • ¾ cup soy milk, or to desired consistency
  • freshly ground black pepper, to taste
  • I cup walnuts, Crumbled (for garnish)
  • 1 packet fettuccine

  1. Get water boiling, and then prepare fettuccine according to packet directions.
  2. While waiting for the water to boil, in a medium saucepan, cook onion and garlic until translucent.
  3. Meanwhile, dry-toast walnuts in a frying pan or in the oven until fragrant (optional but worth it).
  4. Add pumpkin, bullion cube, soy milk and nutritional yeast, and some freshly ground black pepper. Heat through
  5. Use an immersion blender to puree. Alternatively, cool, and transfer to a blender.
  6. Serve atop fettuccine, garnished with walnuts, and some more freshly ground pepper

Roast pumpkin pasta sauce