VeganMoFo: Fin

So long! Farewell! If I knew how to spell the word, I'd type it right here! Good niiiiight. Good niiiiight. Gooooood niiiiiiight.

It has been so freaking awesome seeing vegans blog on the regular. I have laughed. I have cried. Not really. But the laughing was fun. I've definitely been in awe. It feels a little like what I'd imagine the last day of summer camp felt like. KIT! Stay cool! BFF!

I made dirt cake today. Actually, it wasn't so much "dirt cake" as it was "I spent 5 hours in Midas and didn't have time to go to Whole Foods for ingredients and I had to use up some super ripe bananas" cake.

Aren't the gummi worms cute? And they aren't even sour. After making this, I decided I wasn't going to use the Banyan Foods (based out of H Town) silken tofu for sweets anymore. It has an off taste. Almost bitter.

And I also lucked out as I waited for my car because I discovered a crazy recipe whilst thumbing through GQ Magazine. Mac N Cheeze soup! I veganized it, but I'll get the recipe posted soon.

Well, just wanted to say that it's been fun getting to know so many of you over this past month. I hope to still read stuff from y'all. I'm not gonna lie. I'm probably taking a sabbatical from cooked foods. I may even do the master cleanser because my stomach needs a break. For VeganMoFo, Martin OUT!

And...one more thing...HAPPY HALLOWEEN, Y'ALL! Stay safe. Don't eat any unwrapped candy, human or otherwise!

VeganMoFo: A Little Sumthin' For the Ladies (of the Night)

Besides Tex Mex, I'd have to say Italian is my favorite cuisine. It reminds me of being young. Every Friday night when I was little, we'd eat penne pasta and tomato sauce. It was simple, and I'm not even sure if it was intentional. Those were the days. Family dinner and all that.

Nowadays, I don't consume as much pasta as I used to. This is surprising because my husband could eat it all day, everyday. He can cook exactly three things: enchiladas, fideo, and spaghetti. And the portions that man eats are insane. I don't know how he does it.

My husband and I have been living apart for almost a year now. It was only supposed to be a few months but now it's impossible for him to get here and help move our stuff until December. So this entry is really for him. Era, I'm eating pasta puttanesca and wishing you were here.

I served this with some garlic bread that I made from the French bread recipe in La Dolce Vegan. Topped the pasta with toasted pine nuts...just because. So good.

VeganMoFo: Vegan Sno Ball Cupcakes

Because it's not snowing in Texas right now, I wanted something that reminds me of pink snow covered landscapes. If you've never had a Sno Ball before, I feel sorry for you a bit. It is the ultimate in disgusting junk food enjoyment.

Last month, I bit into a toasted coconut Sweet and Sara marshmallow. It was at that moment that I wondered why those lovely people haven't made a vegan version of Sno Balls already. Seriously. Their s'mores are basically moonpies...and that is a sweet, delicious miracle in its own right. If you have control of Sweet & Sara and happen to be reading this: banana! That is all. Banana moonpies were THE best.

This recipe was the Frankenstein's monster of desserts. Take Fauxstess Cupcakes, subtract the ganache and squigglies, add ricemellow creme, coconut extract and toasted coconut (dyed pink) and you got it, dude!

Next time I want to try My Sweet Vegan's ricemellow creme frosting because using the creme itself results in sticky, gooey insanity. I also wonder what melting a bunch of toasted coconut marshmallows would result in. And instead of using food coloring, I used maraschino cherry juice. What else was I gonna do with it?