Tuesday, October 10, 2006

Getting Ready To Take Over The World

I have been so busy getting to know my new camera these past couple days, that I haven't had the chance to post my pictures from the weekend. I had a lot of homework and studying to do on Sunday (almost the entire day) so on one of my breaks I wanted to experiment with the fruit and nut bar recipe. They came out so amazing and I think I am going to continue to tweak this recipe. I also used silken tofu for the first time to make eggplant “parmesan” . My whole family loved it and I think the picture came out very good. When I got home today, a small box was waiting for me at the door. I picked it up and saw the smile synonymous with Amazon.com. I literally screamed out loud because it was, Vegan Cupcakes Take Over the World (by Isa Chandra Moskowitz [who also wrote Vegan With A Vengeance] and Terry Hope Romero)!!! I, of course, had to take a picture of it and read it from cover to cover as I waited for my pictures to load. I am so souped to start making cupcakes! The book was not suppose to come until November, 2nd, so I am not prepared with cupcake papers (but I do have a piping bag). Stay tuned for cupcakes...
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Fruit and Nut Bars
I took this recipe and changed it to make these energy style, very healthy, bars. If you have the prepackaged prunes then all you really need is a 1/2 cup to do this recipe.
1 cup whole spelt flour
1 cup rolled oats
1/4 cup prune puree (or one 2.5 oz baby food container of prunes)
1/2 cup chopped dates (2 whole dates)
1/2 cup chopped driedapricots
1/2 cup chopped walnuts
1/2 cup chopped peanuts
1/2 cup water
1/2 teaspoon cinnamon
Combine all ingredients in a bowl and knead with your hands until well blended. Press the dough into a parchment paper lined (or lightly oiled) 8 in. by 8 in. glass pan (or some would call a square casserole). Cut into squares before cooking. Bake for 25 minutes. Keep in the refrigerator.

Vegan Eggplant Parmesan
This recipe is from Fatfree Vegan Kitchen. I have had this recipe in the "to make" section of my recipes binder (yes I am that organized). I wanted to save it until I had my camera. I used hemp bread to make the bread crumbs because I conveniently ran out of bread that day. I also used the almons instead of the vegan pamesan. I ended up baking it for 45 minutes because the eggplant was just too tough. It was a great recipe that I will be making again. I am planning on eating some left overs when I am done here.



Vegan Cucakes Take Over the World
I can not wait to start baking!

6 comments:

KleoPatra said...

LOVE that eggplant parmesan. Wow, a vegan version of that. Must have been sooooooooooooo outrageous.

And as for you and your new cookbook... i can't wait till you start baking, too. Hope you'll share photos!!

Vicki said...

your cookbook arrived?! i'm so jealous -- i'm still stalking my mailman. in the mean time, i'll just drool over your fruit & nut bars. YUM

funwithyourfood said...

every time i ready "to take over the world" I think of pinky and the brain. Haha ever seen that show??
teddy

laura jesser said...

The fruit and nut bars look soooo good. I've not tried that eggplant parmesan yet, but every time someone blogs about it, it catches my eye!

Can't wait to see all your cupcakes!

Johanna3 said...

im reading your past post(great food there) , all looks so yummy, especially the vegan eggplant parmesan, im drooling lol.

Anonymous said...

hey! your fruit & nut bars look awesome. I was wondering how long they keep in the fridge. I am just making them for myself because I want to try a homemade alternative to larabars or clif nectar bars. Thanks so much!

Meghan