Vegan Twice-Baked Spaghetti, Cupcakes, Cocktail Weenies, And Spinakopizza
I took advantage of the weekend to make a few test recipes from Hearty Vegan, so since I can’t share recipes due to the binding contracts of cross-my-heart and pinky swear, let’s just call this an inspirational post. You know, inspiring you to get in the kitchen. Hey, at least I tried to put a positive spin on it. Friday night, I started my vegan recipe-fest with Twice Baked Spaghetti. This stuff is too good to be true. We sat there and ate it like true foodies, discussing the freakin’ deliciousness of it.
I also made a batch of their vanilla cupcakes, and since it was 2am I didn’t bother to whip out the pastry bag, choosing to butter knife frost them with a simple homemade butter cream frosting.
Someone popped in to say, “Hi! What’s cookin’?”
Saturday morning, I fired up my crock pot to make, what else, cocktail weenies! How fun! I made them for lunch, but really we just walked by the crock pot all afternoon and jabbed them with chopsticks (I guess I don’t have toothpicks..).
I needed to make a Whole Foods run to continue my recipe making, so we all piled in the car for an adventure. Come on, Whole Foods totally counts as an adventure, right? I stocked up on the ingredients I can’t find at a closer store, and we headed back. For dinner (we were hungry adventurers), I made Spinakopizza, a phyllo crust pizza. The husband has apparently never seen phyllo before, because he wanted to know what I was doing with all that paper. It’s so delicate to work with, but very flaky and tasty!
I hope you all had a wonderful weekend! My cookbook this week is The 4 Ingredient Vegan, sent to me by the fabulous Book Publishing Company, so be ready for a couple fast, easy, 4-ingredient recipes!