Vegan, Jane Austen student, Minimalist, Reader, Librarian

Wednesday, March 11, 2009

What’s For Dinner?

J. had dinner cooked & ready when I got home from work today, a nice unexpected surprise. He made Boca Chik Patties which we ate with Vegenaise & organic mixed greens & herbs from Trader Joe’s & I added sliced avocadoes to mine. We like the Rudy's brand organic wheat hamburger buns from Trader Joe's for these. He also made some sautéed baby spinach & oven fries with olive oil & a generous mixture of dill, thyme, salt & pepper. Delicious!

After dinner, & after I made some acai berry herbal tea & my muesli (for tomorrow morning), I made a batch of Lindsey’s Peanut Butter Cupcakes from La Dolce Vegan to have some dessert in the house:

1 C flour
3/4 C sugar
1 tsp baking powder
1/4 tsp salt
2 tbsp peanut butter
3 tbsp vegan margarine
1/2 tsp vanilla extract
1 large banana
1/3 C soy milk
1/2 C vegan chocolate chips

Preheat oven to 375 degrees. Lightly oil 12 muffin tins or line with paper liners (this batch only made 10 for me) & set aside. In a large bowl, stir together the flour, sugar, baking powder, & salt. Set aside. In a food processor (or blender), combine peanut butter, margarine, vanilla, banana, & soy milk & blend until smooth. Add to the flour mixture & stir together well. Spoon even amounts of batter into the paper liners of the muffin tin & sprinkle the tops with chocolate chips. Bake for 18-20 minutes or until toothpick inserted comes out clean. Let cool completely. These are so moist & delicious, it’s hard to eat only one!

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