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Vegan FEaster 2012


     Any excuse I have to make a feast, I take full advantage of, and holidays are the perfect time to really throw down in the kitch. Don't get me wrong, I love Easter and what it represents but it's always about the food and the time spent with the fam. This Easter, VegKid and I, participated in an egg hunt after Easter Service and immediately went home to throw on our aprons. As you can see above, she loves to help. This is great for me because she likes to do all the stuff I am not so fond of; for instance, she tailed all of the green beans for dinner. AWESOME!


First the appetizer: Chickpea Spinach Tapenade out of The Sexy Vegan. It was more than delicious. 

Second: Grilled Hearts of Palm Salad; also from The Sexy Vegan.

I had some non VegHeads to entertain as well so I through in some (oddly placed) dishes I knew they would find friendly: Creamed Corn (recipe below) and Southern Style Green Beans. The creamed corn was amazing and fattening; a special occasions dish for my household. 

Main dish: a light, yet wonderful, angel hair pasta with a spinach pesto.

Dessert: Lime Cupcakes filled with Blackberries and topped with a Blackberry Glaze. All 12 gone. (recipe below)


Creamed Corn



32 oz frozen sweet corn
12 oz vegan cream cheese
1 c unsweetened soy milk
1/2 c vegan butter, melted
2 tsp sugar
1 tsp salt
1/4 tsp pepper
  • Spread the corn in the bottom of your crock pot. Use a tbsp to scoop out the cream cheese and top the corn.
  • In a small bowl, stir together the remaining ingredients and pour over the cream cheese and corn.
  • Cover; cook on high for 2-3 hours. 



Blackberry Glazed Lime Cupcakes


Cake:
1 1/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c earth balance
3/4 c sugar (these are very sweet, so feel free to adjust this slightly to your taste)
3 tsp egg replacer mixed with 1/4 cup water
juice from 1 lime
zest from 1 lime
1 tsp vanilla
1 c vanilla soy yogurt

Filling:
3 c frozen blackberries
2 tbsp sugar
2 tbsp fresh-squeezed lemon juice
2 tbsp cornstarch
pinch of salt

Glaze:
1/2 c earth balance
1/2 tsp vanilla
1/4 c blackberry filling
3 c powdered sugar
  1. Dump the frozen blackberries in a bowl and sprinkle with sugar. Let them thaw while you prep your cupcakes. 
  2. Preheat the oven to 350º and line a cupcake tin. In a medium bowl, combine the flour, baking powder and soda and salt. In a separate larger bowl, cream together the earth balance and sugar until fluffy. Whisk in the egg replacer, then add the lime juice, zest, and vanilla. 
  3. Slowly add the flour mixture to the larger bowl, alternating with stirring in the soy yogurt. Mix until combined. Pour the batter into the cupcake tin, filling the cups about 3/4 of the way full.  Bake for about 25-30 minutes or until a toothpick comes out clean (ovens may vary, so check after 20 minutes if yours tends to bake things faster).
  4. While the cupcakes are baking, prepare your filling and glaze. Once the blackberries have thawed completely, drain them to get rid of the excess liquid, but save this liquid in a measuring cup. Add water to the blackberry liquid until it reaches 1 cup. Place the drained berries in your blend and blend until smooth. In a saucepan, mix together the blackberry liquid, lemon juice, cornstarch and salt. Stir until it begins to boil and thicken. Remove from heat and pour in the blended blackberries; let cool.
  5. To make the glaze, cream together the earth balance, vanilla, and blackberry filling. Whisk in the powdered sugar, 1 cup at a time, until thick and creamy.
  6. When the cupcakes are done baking, let them cool for about 20-30 minutes, then time to fill 'em up! I filled a picnic condiment bottle with a quarter cup of the filling or so and used the nozzle to poke a hole in the top of each cupcake. While the nozzle was about half way down in there I squeezed in the filling until it started to bubble out of the top. Top with a thin layer of the glaze and blackberry.

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