Mother's Day Cupcakes

I made these for my Mom and sister on Mother's Day. They were Chocolate Mint cupcakes from VCTOTW with mint frosting. The roses were made from a veganized version of the Wilton class vanilla buttercream.

I made the roses and let them sit for an hour before adding them to the cupcake. This allowed them to crust over a bit and it made it easier to transfer to the cupcake.

Baked Tempeh Nachos

We had a nacho bar type of potluck at work last week and I have been craving nachos ever since. These hit the spot and were really easy to make.

I cubed 2 blocks of tempeh and marinated them for an hour in soy sauce, apple cider vinegar, nutritional yeast, water and one can of Amy's Organic Medium Chili (any vegan chili would work). I removed all of the tempeh and whisked cornstarch with the marinade to get it to thicken up. I folded the tempeh back in to the marinade and baked it at 35o for about 30 minutes.

Chopped tomatoes and black olives.

I'm in love with avocados..........

I also made an awesome dip by mixing one package of Tofutti Cream Cheese (the trans fat free kind) with one can of Amy's Organic Medium Chili with Vegetables. This made a huge amount of dip and we have plenty for the next couple of days.

I will definitely be making this again soon. It was a no brainer and it tasted awesome.

Squirrels and Mountains

I just bought a new camera and now I am obsessed with taking pictures.......

This squirrel was on our porch taunting our cats. They didn't get scared or mad, they just seemed really confused, like what the hell is that?















This is Mount Hood from outside our building. We have been living here for 4 years and I am still blown away every time that I see this.