"Hi Henry. Wanna come over and makes some vegan cakes?"
....Or not at all.
Vegan cupcakes soon turned into a trip the the wine shop. And you can't have wine with out cheese. And you can't have cheese without ham. And....so...My afternoon started with egg-replacers in mind and ended with panchetta in my soup and goat cheese on my bread. I guess reverse psychology works. My vegan intentions were not lost completely though... the cupcakes stayed vegan, as planned, everything else just got a little help from the un-kosher animal kingdom. The theme of the dinner was definitely warmth and lightness (hence the cherry tomatoes, lemon, and lavender). I wanted to taste some summer on this snowy day! But I stayed true to winter...roasting and stewing all afternoon...and taking still-lives of fruit sitting in their winter shadows like Bonnard paintings.
so...La MENU
Wine: (White) Champalou Vouvray 2008 it has a honey start and dry finish according to the people at the wine shop. Thomas Jefferson is quoted on the Bottle. "Good Wine is a Necessity of Life for Me" Thanks Jefferson! Finally a founding father who likes wine!
Cheese board: Home-ade Roasted balsamic cherry tomatoes with lavender and sage, goat cheese, ciabatta bread (Thank you Bedford Cheese Shop for the Cheese and Bread)
Soup: Corn chowder (adapted from Deb Madison) with crispy Pancetta and crispy purple potatoes on top (Thank you Union Square Market)
Dessert: Meyer-Lemon Lavender cupcakes (vegan)
I will give you the recipe for the Meyer-Lemon Lavender Cupcakes. My very own original recipe!! Try it out and tell me what you think. I am working on a frosting for it... otherwise it is more like a muffin!
First Pre-heat oven to 350 degrees.
Have two bowls ready. One for wet ingredients and one for dry.
Combine Wet ingredients plus sugar and spices:
1/2 organic silken tofu (whipped in food processor for 2 seconds to get out lumps and bumps)
2/3 coconut oil (heated and infused with 1 1/2 Tablespoon of dried lavender florets)
2 heaping tablespoons of Tofutti Vegan sour-cream (I said vegan... not low fat!)
1 cup Fair-trade organic white sugar (non-bleached)
Zest of 1 Meyer Lemon and 2 tablespoons of juice) - feel free to reserve some juice to sprinkle on top
1 teaspoon ginger zest (for digestion)
2 teaspoons vanilla
Dry ingredients:
1 3/4 cup flour (you can use a mix of whole wheat and white -organic)
2 tablespoons arrowroot powder
1 teaspoon baking powder
1 teaspoon baking soda
(maybe a little more lavender florets?)
sprinkle the tops with raw sugar- for a little extra crunch and sweetness.
Combine and bake for 30-35 minutes...makes 8 lovely lemon-lavender cup cakes
Note: Meyer Lemons are like lemons except NOT. AT. ALL. They are much sweeter and less sour and are more orange in color. That being said you can substitute them for lemons any time.
DO NOT OVERSTIR wet and dry ingredients. Fold the wet ingredients into the dry ingredients gently as if you are a five year old learning how to 'fold' for the first time.
Marginally,
Mollie
(special thanks to Henry O. and Chelsea for the pics and love)
