Midnight Baker

It's hot! With temperatures at or nearing 100° for weeks now and no A/C in my apartment, the only time to bake is late at night to early morning. My best friend had a bridal shower on Saturday and one of my co-workers had a baby shower today. I volunteered to bake cupcakes for both events. For the bridal shower, I used the basic chocolate cupcake recipe and buttercream frosting recipe from Vegan Cupcakes Take Over the World (VCTOW). I added blue food coloring, because blue is her wedding color. I wasn't happy with the finished product though. I felt like I was molesting a smurf when I ate the frosting. No good.

For the baby shower, I made gluten free cupcakes using Pamela's Chocolate Cake Mix and topped them off with the chocolate buttercream frosting (I used Dutched cocoa, yum!) from VCTOW. My son loves this mix and you'd never know it's gluten free. The cupcakes came out really moist and fudgy. My new manager is gluten intolerant and she really appreciated the cupcakes. As a vegan, I know how it feels to be surrounded by all kinds of food at various gatherings and not be able/willing to eat it. I always like to share something that everyone can eat, no matter their dietary restrictions. Food should bring us together, not separate us!

It looks like I'll be doing even more baking in the near future. The Spokane Vegans have been asked to do bake sales for two different benefits this month. We're still working out the details, but they should be great community events. I'll share the info once we have the details down.

Quinoa Crusted Quiche

Growing up, quiche was one of my favorite breakfast dishes. So I was very excited to come across this recipe from the FatFree Vegan Kitchen. I made a few substitutions to the recipe based on what I had at hand. Instead of brown rice for the crust, I used my favorite grain, quinoa. I subbed broccoli for the asparagus, added some Italian seasoning and topped it off with tomatoes. It turned out pretty good. I think the tofu mixture needed a little more seasoning and the crust would be better with a quick pre-bake, but I will definitely make this again. I took left-overs to work for lunch and got compliments on the smell. That's unusual. Most days my food just gets suspicious looks from my tofu-fearing coworkers.