Vegan Apple Fritters, Banana Bread, And Marinated Veggies
For calling it my least favorite season, I sure am enjoying this summer! It’s not that I don’t like summer; I’ve just always loved the changes of autumn and spring and the pristine icy sparkle of winter. I don’t think I thrive in the sticky heat, but I have to admit having a kid has made summer a whole lot more fun. Lately, we’ve been obsessed with bike rides, and it’s one of the first things we do when my little man gets up in the morning and one of the last things before he goes to bed. If he doesn’t think I’m going fast enough, he pushes on my back from his little seat and says, “Go, go, go”. He’s a rough personal trainer, let me tell you.
Strangely enough, I didn’t do a ton of eating this past weekend. I prefer to only eat when I’m hungry and I just wasn’t that hungry. For a late brunch yesterday, I made “mochi waffles” by simply placing cinnamon raisin mochi squares very close on the baking sheet, so they would touch when puffed up, and finishing them with a sprinkle of powdered sugar and a drizzle of maple syrup. I wasn’t sure if I was going to like it, but it was actually very good- like a chewy waffle!
We had lunch at a nearby noodle place thanks to my mom who was so sweet and got us a gift card for no reason when she took her boyfriend there on vacation. The service at this place is never fantastic, but yesterday it just happened to be especially slow. Chris had to take the little man outside to walk around because he just couldn’t take sitting there any longer, so I waited on the bill alone for 30 minutes, and then on them to take it back for around 10 minutes, and then another 20-30 for them to run my card. I don’t get upset when things like that happen at restaurants though, because honestly, I have no idea what’s going on. Maybe 10 people called in sick or someone had a tragedy that’s backing the process up. I’ve never waited tables for money (I’ve waited charity events and things like that, but I doubt it’s the same), so I just assume I’m lucky to be sitting there slightly inconvenienced as opposed to being overworked and under appreciated by a flock of impatient customers.
Last night, I made two more test recipes from Hearty Vegan. The deadline to get testing in is coming near, and I’m so honored to get to do it that I want to be as helpful as possible! First I made a streusel “Gone Bananas Bread”. I accidentally used the wrong sized loaf pans, making the bread a little shorter than it was meant to be, but it was delicious all the same. Each bite has sweet buttery bits of streusel along with the vegan banana bread! Mmmm….
The second recipe I made was apple fritters. I was so excited to make these because they just seem like something nonvegans would marvel at like, “Wow- you can make those vegan?!” The recipe called for a deep fryer, but allowed for a deep pan of heated oil as well, which is what I went with since I’m deep fryerless. I’m not sure if my oil temperature didn’t keep consistent or what, but my large fritters turned out a little too doughy in the middle, unfortunately. The little fritter I made with the small amount of leftover dough turned out perfectly though, so when I make these again, I’ll make them all a bit smaller. The flavor and glaze was fantastic and I wish I’d gotten the whole thing as perfectly crisp as the edges, but oh well, next time!
For today’s lunch, I used a marinade recipe from the upcoming book to marinate raw mushrooms, green pepper, yellow pepper, and tomato. I absolutely love marinated raw veggies, and if there’s any marinade left over, we throw in some lettuce and use it as a salad dressing.
This evening we had a birthday party to attend, and I made some vegan cupcakes to take so the little guy wouldn’t feel left out. I asked him what color of frosting he wanted and he answered with much certainty, “Black!” I was imaging the faces and tongues of ourselves and anyone we shared them with, so I tried steering him in the direction of a bit milder color. We settled for light blue with silver sprinkles. I used the Golden Cupcakes recipe, as always, from Vegan Cupcakes Take Over The World. Someday I’m going to branch out, I promise, they’re just so darn tasty!
I hope everyone had a great weekend! I’m looking forward to settling in and catching up on my overflowing Google reader. And I’m feeling extra creative this week, so maybe some really great recipes will come from it!
Do you take your own food to parties or events? If you have vegan kids, how do you/they deal with birthday parties, pizza parties, ice cream socials, etc.?