The above bread cut up, roasted brussles sprouts, and Southern-Fried Tofu from Vegan Vittles. This was a tasty meal that we all liked pretty well. I thought that it was a little to salty and I saw Isaac picking off some of the breading. I assume he thought the same thing about the salt.
Courtesy of VeganYumYum, Lemon Maple Scones with Vegan Clotted Cream. These were very tasty. These weren't the overly sweet American scones. I loved the light lemon flavor of these biscuit like scones. I have had clotted cream before and so I added a touch of soy milk to make her recipe a little wetter. I made these scones for our Easter breakfast with the in-laws.
This is the coconut crust from Dreena Burton's Chocolate Raspberry Truffle Tart with Coconut Crust. No matter what I did the dough would not stay up the sides of the pan. What little progress I made slid down while baking.
Here is the finished product. This tart is so unbelievably rich. The crust ended up making no difference. It still tasted great even all down on the bottom. The chocolate part tasted just like the truffle recipe from edbv. I have way to much of this leftover and will be pawning it off on my friends at playgroup on Wednesday. You hear that Sara?
Last up is tonight's dinner, Spaghettini with Green Sauce from Mediterranean Vegan Kitchen. I hardly ever use parsley in anything and this called for a whopping 2 cups. It also had 8 cloves of garlic. Anything that calls for that much garlic can't be bad. I liked this pretty well but would have enjoyed it more subbing in basil for the parsley. Joe and the kids liked it well enough.
That's about it. I have a different type of dough from Artisan Bread bubbling away in my fridge right now. It's been in there for a few days without me trying it so I might need to test out a loaf tomorrow.