It’s been three long weeks since I really did much more than blend up some smoothies and drink coffee. Suffice to say, food has not been a priority. It’s a seasonal thing–as soon as spring hits, that transition between winter recipes and the desire for fresh asparagus leaves me uninspired. Mostly. I did come up with some pretty great smoothie combinations.
And asparagus started being picked at the farm… so tender, I ate stalks raw for dinner one night and roasted it the second night while I made some Lemon Creme… and then I was traveling for a week. But I did some due diligence in between to force myself back into mode.
Obviously, a cupcake was in order. It’s been nearly six long weeks since I’ve had a cupcake and somewhere my internet travels brought me to a recipe for a Funfetti Cupcake For One recipe. This is really, truly ideal since I have no desire to make an entire batch of cupcakes if there is no one to share them with, because I (1) eat too many and (2) throw too many out. The cupcake is fairly plain, and not too sweet. I guess I like my cupcakes with a little more flavor, and to that end, I may sweeten next time with maple syrup or swap vanilla for almond extract. I did make a glaze using confectioners sugar and the juice from maraschino cherries, which provided a nice compliment. Nonetheless, I will make it again… because frankly m’dear, sprinkles make everything happier.
For the first time ever, I experimented with “cheese” by making a vegan “goat” cheese, which simply involves soaking cashews and macadamia nuts and blending with vinegar and lemon. It cultures overnight, and I must say, turned out quite well. I’m looking forward to exploring the finished product in several more ways over the course of the week, but I first tried it (and initially made it) because I wanted to make these buffalo chickpea stuffed avocados I’d come across (I made them sans the oil). And I’m glad I did, but the notion of buffalo sauce sparked my interest… and so I made more filling than I needed so I could also make wraps from them as well.
In looking for a possible buffalo sauce recipe that didn’t include oil (there is enough fat in the week with the nuts and avocados), I found two additional recipes I had to make. I did not, however, find a non-fat buffalo sauce recipe, so on that I improvised (see below).
Once again, my love hate relationship with cauliflower came to the forefront when I happened across a recipe on the PETA site (and website I tend to avoid but for a few recipes) for buffalo cauliflower “wings.” Again, omitting the oil, and subbing chickpea flour, I made these. I have to say, I like them. I guess it’s true that you can put hot sauce on just about anything and like it…. (the “cheese” is good with these, too).
Finally, there is a recipe I’m saving for later in the week for a buffalo tempeh pizza. Maybe by the time I make that, I’ll be up for more cooking photos.
Vegan Low Fat Buffalo Sauce
1/2 cup Franks Red Hot
1/2 cup vegetable broth
1 tablespoon vegan Worcester sauce
- In a small plan, combine all ingredients and bring to a near boil. Cook and whisk until sauce is glossy.