For Sunday evening my mom fixed two fresh beautiful salads, one leafy green and one mixed fruit, both of which were delicious (and neither of which I took a picture of – oops). I made three dishes to take over. First, my Black Bean Salad. I know I’ve made this a hundred times, but everyone loves it and it’s just so pretty.
It had beans, corn, red and yellow peppers, tomatoes, purple onion, green onions, avocado, and cilantro.
I made the Hedgehog Potatoes from Super Natural Cooking, mostly following the method and not the recipe. I sliced the purple potatoes and just brushed them all over, including between each slice, with olive oil seasoned with garlic, salt, and pepper. I think we used to call these Potato Fans, but I like Hedgehogs better.
They were delicious and a fun way to eat potatoes. Your fork can just cut through the rest of the slice and you’ll have yourself a nice bite of baked potato.
For a treat I had to make a vegan version of something I saw in a magazine – Rainbow Cupcakes. I made the Vanilla Cupcakes from VCTOTW and added in a heaping quarter cup of sprinkles. The cupcakes baked up beautifully.
I waited (im)patiently for them to cool, then cut one in half.
Yay! How fun is that! So then I had to eat it. The vanilla cupcake recipe was perfect for this because, as Isa says, they are not terribly sweet. Adding in the sprinkles made them just right. I didn’t want to put any frosting on them (I hate buttercream), but I thought I might run into a chocolate lover, so I put a little ganache on half of them.
I wish I hadn’t put chocolate on them. If you decide to make these and don’t want naked cuppers, I recommend a powdered sugar glaze made with lemon or orange juice, and a few extra sprinkles on top. In fact, I’m going to do just that for a party next Sunday. Well, they are for kids, so maybe some with buttercream too….