For starters, I am officially claiming this as a day off work. But thanks to my new iPhone (birthday present arrived a little early!) I just can't seem to shut it off! So I'm answering emails, but otherwise, taking the day off.
How did I start my day off work?
I spent the rest of the morning preparing for the rest of the day. How do I mean? Kitchen duty...
(inspired by good friend Shannon!)
1/2 cup grapes, quartered
2 celery stalks, diced
1 carrot, diced
1 can chickpeas, rinsed and drained
1 tbsp Veganaise
2 tsp brown mustard
1 tsp Agave Syrup
In food processor, place rinsed and drained chickpeas. Pulse several times until chickpeas are chopped but do not puree. Mix in diced carrots, celery and quartered grapes. Stir in Veganise, mustard and agave syrup. Serve wrapped in lettuce or collards or serve on whole grain sprouted bread on a bed of arugula.
How to make a collard wrap:
Not to mention this treat that I plan to devour at lunch!
cream cheese frosting last week for the Carrot Cake Whoopie Pies and it yielded so much extra. I promised you another treat for my birthday utilizing the leftovers. Well here you go.
Red Velvet Birthday Cupcakes
from Peas and Thank You
4 small-medium beets, peeled and steamed
2 tbsp lemon juice
splash of water
1/3 cup vegan margarine (i.e. Earth Balance)
1/4 cup unsweetened applesauce
1/4 cup non-dairy or organic milk
1/2 cup brown sugar
2/3 cup organic sugar
1/2 tsp vanilla
2 tbsp cocoa powder
1 heaping cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
In food processor puree beets with lemon juice and a splash of water.
In separate bowl whisk together dry ingredients. Slowly add dry to wet and mix until just combined.
Spoon into cupcake papers 3/4 way full.
I used a plastic bag with a corner cut out to make a pretty icing cone on top of the cupcake and dusted with sprinkles.
Ok, off to lunch with Mr. Kummerow! Lots more birthday celebrating to come!