Thursday, November 25, 2010

When the Moon Hits Your Eye ...

Like a big pizza pie ... party! Having friends over for make-your-own pizza night, some beers and board games, who could ask for anything better on a cool November night.

I am breaking my rule in showing off my cupcake pizza here - that is, a sweet, candy and chocolate filled pizza made out of vegan vanilla cupcakes.


The cupcakes are vegan but most of the toppings are not, the icing is white fluffy icing (which technically is vegan but also store-bought so who knows); covered in white chocolate "cheese", green licorice "peppers," red fondant "pepperoni" and  toffee pieces as "bacon bits."

As for the pizzas themselves ... the base choices were: potato, wheat pita or white dough with many more topping options to go around.

Two potato pizzas: (left) pesto, spinach, spices and vegan "chicken"; (right) BBQ sauce, black olives, carrot, sundried tomato and spices.

Sonya's personal pizza: white dough, cheese, green onion, black olives, sundried tomato and prosciutto.

Sasa and Karin brought their own amaizng pizza, looked and smelled amazing - very cheesy and meaty - I didn't eat any.

More potato pizzas!

Mike's left over pizza ... pepperoni and bread crumbs gallore.

A few toppings here sprawled out on the table with  labels and all - everyone loved the setup.  The walls were covered with pictures of famous people eating pizza, the living area a pizza buffet and the sitting area for eating and games.

Anyone craving pizza now?


Thursday, November 18, 2010


'Tis the season to be stuffing - stockings, vegetables, turkey, ourselves!  So today's blog is devoted to the recent vegetables I stuffed and then stuffed myself and Mike with and it was good.

Stuffed Acorn Squash
This lovely acorn squash (probably one of my favourites) is filled with red pepper, onion, nutritional yeast, olive oil, cumin, salt, cayenne and bread crumbs - simple but effective and super tasty!

Be sure to coat the squash with a bit of olive oil too, to bring out more flavour and to keep everything from sticking together.

For my butternut squash I scrapped out more of the inside (a tough job, good arm workout) because the hollow part is very small as you can see in the top-most photo.  I wanted more room to add more vegetables.

Stuffed Butternut Squash
I filled this baby with chopped green pepper, yellow pepper, zucchini, carrot, onion, broccoli, add nutritional yeast, almond butter, olive oil, cumin and cayenne (my favourite spice combo), salt, and topped with bread crumbs.

Stuffed Eggplant
Same idea, different vegetable.  I scooped out most of the inside of this massive eggplant to fill with zucchini, carrots, pepper, onion, bits of left over butternut squash, broccoli, and added almond butter, olive oil, nutritional yeast, cumin, cayenne, salt, and of course bread crumbs on top it all off.

I baked most of these at 350F for about 45-55 minutes depending on the size of the vegetable.  The butternut squash will take the longest.

What else can we stuff?

I recently bought two massive green peppers, perfect for stuffing and can't wait to do so, which I think will be tonight.  Found this great vegan recipe on a website called Sweet Salty Spicy that I think I'll try.

Please share your comments, questions, suggestions with me - would love to hear your thoughts!


Thursday, November 11, 2010

Kathryn's Vegan Breakfast

A vegan breakfast with all the fixings for a yummy tempeh burrito including, shredded carrot, beans, tomato, peppers, salsa, avocado and nutritional yeast, all wrapped in Ezekiel organic sprouted wholegrain tortillas.  A friend made this for me and it was amazing! The "ground" tempeh could almost pass for real meat only it tastes better then the real thing.
Wrap all ready to devour!

She fried the tempeh with mushrooms and onions and it was delicious!

Thursday, November 4, 2010

Spooky Good Hallow e'en

I love Hallow e'en! For as long as I can remember I have always loved it and everything about it, so this year my partner and I decided to host a big party in our small bachelor mid-Toronto apartment.  It was interesting cramming 20+ people in there but none-the-less everyone had a great time!

The spread included: Flat bread cut out into Hallow e'en shapes and toasted with guacamole, salsa and red pepper dip; roasted pumpkin seeds, black berries, red grapes, black olives, rosemary and basil crisp crackers...
... popchips with red pepper dip, red grapes ... 

... apples and roasted mini seasoned potatoes. For dessert, decadent Mexican hot chocolate vegan cupcakes of course with drizzled caramel sauce on top.  There was much more food included, as guests came they brought some good food for all to share.

I also made red sangria and "screwed up" drivers (seen here, a combo of black vodka + orange juice).  I got the idea from none other but Martha Stewart.  I simply added black dye to the vodka I used, poured orange juice in the glass first and then slowly added the vodka so that it would sit on top - very cool and creepy effect.
No corner of the apartment was left untouched!

Thanks to the inspiring ideas from Martha Stewart's Halloween books I put together quite a few fun and spooky decorations for the place including, a spider nest and webs everywhere, white sheets over all the furniture, hanging black and cheesecloth drapes, alien heads in the hallway, spider toothpicks, candles, bloody frames and much more.

You know it's a good party when someone burns their hair, two fires are started and a glass bottle breaks.  Good times.

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