Come For The Daring Bakers Challenge, Stay For Diann’s Soup!

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This is my first skipped challenge. I hated to do it, but I decided to sit this one out, literally, because my broken foot has really slowed me down this month. I’ve been perfecting my “balance on one leg & stir” technique to make good on my prior baking commitments (ie: recipe testing for not-yet-published cookbooks for really groovy blogging friends), but trimming off some of the “extras” was deemed necessary.

You can bet your boots that I’ll be visiting my Daring Baker buddies to look at their lovely Caramel Cakes, (a recipe by Shauna Fish Lydon), and I bid you visit the Daring Bakers Blogroll to do the same! I would also like to thank this month’s trio of hosts: Jenny of Foray Into Food, Alex of Brownie and Blondie and Dolores of Culinary Curiosity. Choosing a challenge recipe, and spending time of the forums answering questions and double checking recipe details is a chunk of work and even if I didn’t make the cake this month, I will give it a shot at some point, so thanks for your hard work!

But wait, don’t run off just yet! I have something delicious to share with you!

Fit vegan super-mum and nurse Diann posted a recipe for Samosa Soup in the wake of a literal samosa take-over of the vegan blogosphere, and I decided that indeed, resistance *was* futile, and caved to the goodness. As many of you know, it’s always a treat when Diann posts a recipe, and I set to peeling and washing the veg, etc., humming as I went, happy to have a delicious and rather easy meal to prepare, Guppy and Monsieur Fish were listening to the new Cure album playing in the living room…life was good.

dsc01463Samosa Stuffing Goodness with Baked Chickpea Cutlets

And then, as I was dumping the veg into my stock pot, it hit me that there really was an awful lot of potatoes and carrots and cauliflower and what the heck did I do?…?…? I again consulted the recipe, which was clear and easy to follow, and it hit me like a sack of potatoes, I was following the recipe, but rather than using pounds I was using kilos! So rather than 1lb of cauliflower, I had over 2, and same for the carrots, the potatoes, etc. Silly, silly Shellyfish. No matter, a bit of tweaking with the spices, some additional coconut milk and viola! It wasn’t so much soup anymore, more like Samosa Stuffing sans crust. It was fantastical (yes, my new favourite word) and we had it served over rice, along side the “Chickpea Cutlets” from VCON, and with crispy tofu. A delicious mistake which really helped me out because we had leftovers for a few days, which meant I didn’t need to prepare anything to eat!

Now go make yourself some of that soup! Measure carefully out there, kids!

Little Gifts

Not long ago when Monsieur Fish was dropping Guppy off at school, he bumped into a friend from Lycée that he hadn’t seen in almost 10 years. Not only does her little girl go to the same school as Guppy, it turns out that her little girl Sofia is Guppy’s best school friend. Small world indeed. After some brief catching up, his friend invited us over for an apéro or cocktails the following Friday.

I wanted to bring something to share, but our hostess refused. So, I opted to make a little gift for 3 1/2 year-old Sofia instead :

Guppy helped me chose some felty friends to make for Sofia, and I made her a little heart-shaped pouch to keep them in. These Aranzi-Aranzo-inspired critters were really quick to whip up, which is a good thing since I started them shortly before we had to leave. This would explain the not-even-a-little-straight stitching on the heart pouch. But oh well. I don’t think the future recipiant’s attention was really drawn to the seams..

Our cocktail was lovely, and our hosts went all-out to make it a real Vegan-friendly affair : organic wines (which were super-yum!), crudités with soy cream dips, a lovely leek and potato tourte which was delicious, and cucumber and hummus mini-sandwiches. It’s so refreshing when people go the extra bit to prepare something that makes you feel special, rather than just tossing some raw veggies on a plate for you at the last minute (yes, I’ve had that happen).

In other news, I have a new niece! Baby Payten was born last Tuesday and she is doing splendidly. Guppy is rather frustrated because she “wants to go hold that baby”. It’s rather difficult to explain that we can’t just hop on the plane and fly to the U.S. to see her Auntie & Uncle and their new daughter. She felt better when I told her she could help me work on some gifts for her new cousin, though.

I’m making bibs like nobody’s business. I probably should have started them, geeze, I don’t know, before she was born? Yup. I have some other things I’m hoping to make for her…need to get on that.

Growing up, one of my very favourite things was corn bread. My father would often be the first one up and would make some yummy corn bread for us to slather with jam for breakfast. It was also one of the cursory dishes at Thanksgiving. I had never, ever made it myself, though. Mostly because I am a big cooking and baking novice and thought that I couldn’t get corn meal here in France.

Ahem. I’m a big banana pants. In my defense until a year and a half ago I’d never made a cupcake, and up until a year ago I’d never attempted bread or biscuits. I’m a newbie. As I was making polenta the other day it sort of hit me that duh, I do have the technology, even though we call corn flour polenta flour, it’s the same darn thing.

Silly Shellyfish!

Here is some yummy Autumn goodness to keep you the chill at bay : Yummy Corn bread adapted from VCON and homemade chili. Perfect for nibbling while watching the wind whip the leaves off the trees.

Délicieux!

Vegan MoFo Day 26 – Halloween Treats, BBQ Treats, Blondie Treats! (No tricks, kids).

BOO!

Are these not the cutest ever? Originating with the Celts around 2000 years ago, Halloween has remained a mostly anglo-saxon holiday, moving to some of the various colonised countries with the colonizers. Despite various marketing attempts, it is not really celebrated in France. In Paris and in some more anglophone cities you can find stores selling decorations and goodies, but they are more and more the exception and not the rule. Imagine my joy when walking in front of my favorite little chocolaterie with Guppy the other day…the front window was decorated with Halloween treats galore! The ghosts and pumpkins really caught my eye, and when we walked in and I told the owner how I loved the window display she offered right away, “You know, I’m pretty sure the ghosts and pumpkins are dairy-free!” She then swiftly went in the back to consult her notes and confirmed with glee, “They are made with an almond paste, but it’s no dairy.” Yeah. Ok lady, twist my arm.

I’ve decided to dedicate Vegan MoFo to trying yet untried recipes in my (small) collection of cookbooks. I came across the “BBQ Seitan and Crispy Coleslaw Sandwich” in VCON and thought, hey, I can swing this, I even have tempeh in the fridge! Yes, that’s right, I said tempeh. We’ve been eating a great deal of seitan around here lately, so I decided that this sandwich would be just as yummy with tempeh, and by golly it was! (Says the Shellyfish channeling a 1950′s teen). I never buy vegan mayo, so I just sort of fudged the dressing for the slaw with plain soy yogurt (which I usually do for slaw dressing and it’s just fine), but I did make the “Backyard BBQ Sauce” from VCON. My stand-by sauce is the BBQ from New Farm, so I felt a little guilty, but it was worth the infidelity because this sauce was rather scrummy. I just put the pre-fried tempeh in a baking dish with the BBQ sauce for about half an hour. Ding. We piled the sandwich goodness on some fresh baguette and dinner was served!

These beauties are the “Butterscotch Blondies” from Ricki’s soon-to-be-published Sweet Freedom. They are some of the best blondies I’ve ever tasted – decadent, rich…

All this Sweet Freedom deliciousness is really spoiling me! Luckily I’m a bit of a distance runner, otherwise I would have to make some new pants! Ricki, you are a recipe-writing genius.

Vegan MoFo Day 25 – Happy Mail & I’m Proud to MoFo!

I’ve been watching with secret envy as many of my fellow bloggers have been receiving Happy Mail… but low and behold, what is this I see? A package of love from Germany from the lovely and fabulous Mihl! Her blog, Seitan is My Motor is one of my favorites – she is articulate, funny, shares the most beautiful photos and delicious recipes (like her most recent post, Norwegian Cinnamon Buns. Good grief! Save me from my own gluttony!).

Guppy, photo-layout assistant & cookie lover

My super package of love contained not one but two kinds of homemade cookies wrapped beautifully with care, a sampling of Mihl’s favourite dark chocolate and a gorgeous post card :

The cookies traveled beautifully (at least the cold weather is good for something!). They are delicious!

blurry photo due to fighting off 3-year-old cookie monster…

Even if you didn’t get some Mihl vegan cookie love in the mail, you too can enjoy the cookie goodness! You can make the Almond Chocolate Cookies found in her recipe index. Mihl, is the recipe for the Chocolate Cookies with White Chocolate Chips up, too? Let me know & I’ll link it! I didn’t see it, but I was distracted by the cookie-induced nirvana I was experiencing…). Merci mille fois, Mihl! I’ll have my revenge…just you wait and see…

Can you believe it’s already Vegan MoFo Day 25? Personally, I can’t. This month has flown by like the Wicked Witch of the West on her bad-ass broom. I continue to discover new vegan bloggers and am inspired by so many groovy folks living compassionate lives. With much political debate around the impending elections in North America, I have to chuckle when I come across the occasional “I’m not going to get all political on you” type comment on vegan blogs…I understand what the person is trying to say, but the fact of the matter is that everything is political, like it or not, and being vegan is one of the most outwardly political things you can possibly do. We are living our convictions, whether you arrived in Veganland to fight speciesism, because of your concerns about the environment or for personal health reasons – or heck, all three, you are living your beliefs every day and I think that’s the most amazing thing a person can do. Vegan MoFo has allowed us a wonderful arena to showcase the delicious delights of vegan cuisine and food preparation, and to really concentrate on getting the word out about what it is we love – nourishing, tasty food sans cruelty. Beautiful.

Vegan MoFo Day 18 – Vegan Food That Sticks To Your Ribs…

Veganizing traditional French cuisine has become a fairly routine thing for me. Some dishes are rather obvious such as a tofu quiche or not using beef anything in my onion soup, etc. Because we tend to eat so many foods from varying culinary traditions such as Thai, Mexican, Japanese, Indian, etc., it’s generally pretty easy to make things that are naturally vegan, but sometimes we find ourselves faced with an envie for something truly français.

Enter the “Leek and Bean Cassoulet with Biscuits” from Veganomicon. This is one of those recipes of which I took mental note when I obtained this cookbook early last spring, but it never went further than that.

Cassoulet is a traditional dish born in the warm sunshine of Southwestern France, an area well-known for their specialities using duck : duck sausage, duck lard, duck livers, duck tape…oops, sorry… You can often see jars of prepared cassoulet dressing the windows of butchers or gourmets shoppes, a thick paste of lard hovering at the surface. I knew it was a duck-laden meal, but I wanted a little more information, so rather than do a google search (which is what I would normally do), I decided to ask my sweet and adorable local bakery owner who is aimeable and chatty and loves talking about food. A pretty typical recipe for this thick bean stew is 1 kg. (2.2lbs) of white beans, a ham hock, hunks of “Toulouse” or other spicy sausages, and many, many duck thighs (at least 8). Oh, and a carrot, an onion, some garlic, maybe some thyme and bay leaf. I’d like to thank my boulangère, as well as the three other women who were waiting in line with me at the boulangerie when I went to buy my bread a few days ago for this “rough” recipe.

Obviously the Vcon recipe is sans sausage and duck, but it is still full of flavour. When I informed M. Fish that I was preparing a cassoulet he replied with incredulous smarmyness “ah bon, puisque tu as réussi à faire du faux canard maintenant?” (Really? Because you’ve managed to create fake duck now?). In lieu of duck I used some seitan I made earlier in the month using Kittee’s Basic Gluten Log recipe (this stuff freezes really well which is so nice). I also upped the veggies adding way more carrots & peas than the recipe called for…

This was absolutely delicious. It reminded me much more of a pot pie than anything else, but because I am a huge fan of the pot pie, this was not a problem. M. Fish was rather confused about the addition of the biscuit topping, and to be honest I don’t think it’s necessary at all. This is already a very heavy, satisfying Autumn/Winter dish, and the biscuits just add to the heaviness – this is coming from a self-proclaimed biscuit lover, just for the record. Next time I make this, because I will indeed be making this again, I will omit the biscuit topping and just cover with foil until the last 15 minutes, add some green beans and mushrooms and omit the seitan because I don’t think it adds anything to the dish. Some people love their meat analogues however, so they would probably really like the addition to some vegan sausage or seitan

Thanks for all the kind comments about the apron I made for my sis. You guys are the bestest!

Vegan MoFo Day 15 – I love pot pie!

We’re in the home stretch of Vegan MoFo kids! I have discovered so many new blogs and “met” many new bloggers thanks to this fabulous month highlighting vegan food. How cool is it to meet new people and enjoy so much “virtual” food? Rock ‘n roll, kids! I’m loving this MoFo Mojo!

Like so many of my fellow bloggers, the chilly Autumn weather has lulled me into pot pie time. Growing up, those nasty, fat-filled hydrogenated frozen wonders, the individual pot pie, was one of my favorite treats. When I had a bad cold and was home from school, or maybe just to make my day extra special, I was allowed to have a pot pie – these were very special treats to be rationed. The idea of having food out of the freezer, and out of an individual box was so hypnotizing, seductive even.

I didn’t grow up on junk and fast foods. When I was a kid, my mum made homemade yogurt and always had sprouts next to the window. Sugar-sweetened cereals were something we got to eat when visiting Grandma, not at home. This health food-heaven did slip slowly into the SAD as each new member of the family arrived (I’m the eldest of 6), convenience and time management winning over more time-consuming healthful food preparation. If I’m sharing this with you, it’s to really underline the exceptional nature of the pot pie in my tender childhood memories. That being said, the pendulum had swung to the complete other side of the spectrum for my youngest siblings who ate fast food multiple times a week and who lived on frozen foods. The yin and the yang of the universe.

I now make vegan pot pies once or twice a month during the winter months. I most often just make veggie pot pies, but I wanted to try the “All American Seitan Pot Pie” from VCON to see what it was all about.

Here’s my crust – I used half buckwheat flour half white AP. I really prefer using whole wheat, but I was out so opted to try this little experiment. I really liked it. The buckwheat gave it a deep, earthy flavor that we really enjoyed.

Do you see that steam? My fillings just in the crust. I just used the veggies I had in my freezer – corn, green beans and peas, plus some carrots and potatoes.

And here we are, a hair short of an hour later (notice the now yellow picture due to the freaking darkness outside – grrr). May I serve you up a bit of pot pie?

I could never malign a pot pie, I just couldn’t do it. I will say I found this particular recipe a bit too salty, but I think that’s because I’m not accustomed to using the seitan in the pie. Maybe not. It was powerful good, though, and the leftovers had but a brief stay in my fridge.

One of the television stations is carrying the presidential debate starting at 4:45 a.m. I might get up for it. You know. Trying to make me feel less concerned that McWar isn’t going to give Bush a third term…

Mini-Cupcakes, Crafty Love & More!

Hola Everyone! First off, a change… Raw Tuesdays will now be…Raw Thursdays! So stay tuned tomorrow for that! My new schedule make a Thursday raw day a little easier, so there you go!

I picked up a mini-cupcake pan when I was in the U.S. and we’ve been enjoying the mini-cupcake love, let me tell you! They are the perfect size, because you feel much less guilty about eating two (or three) when they are tiny! Above are some Lemon Cupcakes with lemon royal icing and below, the Basic Chocolate Cupcake with Chocolate Ganache icing from VCTOTW.

Friday we had a bunch of friends over for the apéro or cocktails…but it was a well-fed apéro :

Homemade salsa & fresh-baked pita triangles

(I didn’t make the tortilla chips, hélas, but I’ll get that figured out eventually…)

Homemade roasted-garlic hummus

Diann posted about these Samosa Potatoes from VCON recently & I thought they would be a great finger-food – and they were! I doubled the batch, and good thing I did because they disappeared almost right away! I admit to not following the recipe and making my own curry paste… not pictured is the soy yogurt & fresh coriander sauce I made to dunk them in.

The other thing not pictured are the 45 spring rolls I made! Don’t ask me how I forgot to take a picture of them…they took me so long to prepare!

And isn’t this cute?

You already know I’m an Aranzi Aranzo fan, so no surprises here! I aquired their Cute Stuff book this summer, and this felt bag really caught me eye. I added a liner, because it just looks way better with one. I’m really playing with the basic design of this bag and am coming up with some really cute ideas, but need some time to get them together! I really love their style, and find their ideas so inspiring – a great jumping off point for me to make my own things!

I love my job! End of the year goodies & parties! J’adore mon boulot! Petites fêtes avant les vacances avec gourmandises!

NB: Just a quick yet sincere thanks to everyone who left me such kind comments on this post! You all really made my day! I’m not ready for Etsy yet (it hadn’t even occurred to me) but now you’ve got me thinking!

It’s that time of year : Summer Vacation! Before putting away our textbooks and red pens and breaking out the SPF 200 and beach towels, we need to have a little fun, and with the Shellyfish that means some tasty vegan fun! I’ll warn you now, I could have sub-titled this entry : The Isa Chandra Moskowitz and Terry Hope Romero French Ad Campaign… with a little plug for ma chérie, the polyglot and chef extrordinaire, Céline.

One of my jobs is teaching Adult English Conversation Classes. I absolutely love my job & my students this year who were all fabulous, intelligent, witty and groovy women with lots of different experiences and talents to share. I also love parties. Cool chicks + party = :)

Un de mes boulots est d’animer des cours de conversation anglaise. J’adore mon travail et surtout mes élèves qui cette année étaient des femmes géniales, intelligentes, avec beaucoup d’esprit et de classe qui avaient toutes des expériences et des talents variés à partager. Des filles très cool + une fête = :)

Ce n’est pas une fête sans champagne!

Des jeunes filles en fleur!

I made these Chocolate & Raspberry cookies from Veganomicon, though I used some of my homemade strawberry jam instead. These are some of our favourite cookies, though I make these much bigger than called for (I’m such a rebel) and cut down on the cooking time a little so I end up with a very chewy, almost gâteau fondant centre, and a lightly crisp outside. Divine!

After raving about the glory of the Snickerdoodle (because it is virtually unknown here en france), I was obliged to also bring some of Céline’s Veg-Times Redoux Snickerdoodles. I actually had to make three batches because Mr. Fish kept sneaking them and I didn’t have enough to bring with me (I of course didn’t sneak any, ahem.)! If you haven’t made these yet, don’t. I mean it. Once you make them, you’ll fall in love with them and will be making them all the time. You won’t be able to stop yourself! These are seriously our most favouritest cookie of all time ever in the entire galaxy!

And because peanut butter anything is considered inherently North American, I always try to reinforce those stereotypes with some “Big Gigantoid Peanut butter Cookies” from Vegan With A Vengeance (yes these are the same cookies as here – I made a ton!). These are usually the cookies I make for folks here in France who declare “eeww, I don’t like peanut butter!”. I sneak these babies in and they usually really like them and then we have a little laugh about clichés, stereotypes, the North American’s and their peanut butter, the French and their Nutella…it’s all good!

before

after

While there are many culinary differences between France and North America (I need to do a post on that sometime), one fundamental difference is SUGAR (and snacking, and junk food, and ice cream consumption… I really need to do a post on this!). When I started getting my baking groove on about a year or so ago, I’d make my vegan buttercream and be all thrilled about it, but Mr. Fish who is most definitely a gourmand (that’s a polite French way of saying that he is incapable of controlling himself when faced with all that is delicious) can’t take it. Same for fudge! This is also one of the main reasons that as a country the French are collectively much thinner and remain in far better health until a far more advanced age, despite the heavy consumption of fats (also the snacking…). Anyway, all that to say I wanted to make a fun cupcake sans frosting and not too too sweet, so I made the Agave cupcakes from VCTOTW. This was the first time I made them and they were great! Very moist and a little heavier than the traditional cupcake, though this also could have been due to the fact that after baking up a storm for the Open House I was out of cupcake liners!

I had more cute pics of my lovely students, but as I mentioned, I had an evil happening with the technology and lost a host of pictures… hélas.

Tourte de pommes de terre à la crème de soja – or – Potato Tourte meets Pastie Pie

I’m going to begin with a little hi and thanks to all the wonderful Daring Bakers who have been so encouraging and supportive. My first challenge was, compared to the brillant and fabulous cakes made by my peers, like rose water to Chanel n°5, but everyone has been so sweet, and I have already learned much and am anticipating our next défi!

J’aimerais commencer avec un petit bonjour et un grand merci à tous les Daring Bakers pour leur soutien et pour tous les encouragements. Mon premier défi était loin d’être aussi beau que les gâteaux fait par les autres, le mien faisait genre eau de rose au lieu du Chanel n° 5, mais tout le monde était vraiment super sympa, et j’ai déjà appris beaucoup, donc j’ai hâte pour notre prochain challenge!

Going through some oft looked-over cookbooks gathering dust on the shelf, I began leafing through Tofu, Soja et compagnie, part of the Marabout Chef series of cookbooks. A well-meaning friend gave me this book about four years ago, probably because of seeing the”tofu” and “soja” in the title and thinking it would be something I would use. Well…kinda, because the book is not at all vegetarian or vegan, but rather has all sorts of recipes which do indeed use tofu and soy, but also cow and pig and fish. This would explain why I don’t often look through it.

Je triais mes livres de cuisine – ceux qui sont enrobés avec une bonne petite couche de poussière – et je me suis mis à feuilleter Tofu, Soja et compagnie (qui fait partie des livres “Marabout Chef”). Ce livre m’a été offert par un copain plein de bonnes intentions, qui, après avoir vu le “tofu” et le “soja” écrit en grand a cru bien faire. Et bien, le petit “hic” du livre pour moi et que ce n’est guère un livre de cuisine végétarien, au contraire, il n’y a qu’une petite poignée de recettes sans viande. Et donc voila pourquoi je ne m’en sers pas des masses!

pastiepie.jpg

That being said, there are a few recipes I have tried, and they have yielded some delicious results. The following is a recipe I have adapted quite a bit and it is just delicious (if I do say so myself). This tastes an awful lot like a Pastie, a dish a bit similar in idea to a calazone in shape & size. The flaky outer crust was meant to keep the inside nice and warm (for a pastie this often means meat, potato, carrot, turnip, etc). This was a very typical dish for miners, which is why you often find pasties in areas where there were mines that were exploited at the end of the 19th century – there were often large communites of European immigrants making pasties in hopes of having a warm meal in often sub-zero temps.) You’ll need a pastry crust – I used the Basic Single Pastry Crust recipe from Veganomicon because I love that one for quiches & tourtes, but I can’t make you use it. Well, maybe I could…

Ceci dit, il y a tout de même quelques recettes que j’ai déjà essayé, et je n’étais pas déçue. J’ai beaucoup changé la recette suivante, et je devrais avoué que c’est très, très bon. Il faudrait une pâte feuilletée – j’ai utilisé la Basic Single Pastry Crust de Veganomicon parce que je la trouve parfaite pour des quiches & tourtes, mais je ne peux pas vous forcer de faire la même chose…quoi que…

poivre.jpg

POTATO TOURTE (this really tastes a lot like a pastie, without the dead cow)

  • 150 cl soy yogurt
  • 150 cl soy milk
  • 1 onion, diced
  • 4 large cloves garlic
  • 6 potatoes (thinly sliced)
  • 2 good handfuls of fresh parsley
  • 2 to 3 teaspoons of nutmeg
  • salt & pepper to taste
  • Pre-heat your oven to about 320°F
  • Line your tourte dish with about half of your crust. Add a layer potato slices, cover with salt & pepper and a dusting of parsley. Continue till you can’t any more!
  • Mix the yaourt, milk and nutmeg and gently pour over the potatoes.
  • Cover with the remaining crust and pinch the edges together. Cut a little hole in the middle to let the steam escape and pop it in the oven for about an hour or so.
  • Let this sit about 15 minutes before digging in!

TOURTE DE POMMES DE TERRE À LA CRÈME DE SOJA

  • 150 cl de yaourt de soja
  • 150 cl lait de soja
  • 1 ongion haché
  • 4 gousses d’ail écrasées
  • 6 à 8 pommes de terre à chair ferme
  • une bonne poignée de persil, ciselé
  • 2 à 3 c. à café de noix de muscade râpée
  • sel & poivre
  • Préchauffez le four à 160°C
  • Foncez une tourtière avec la moité de votre pâte. Placez-y les pommes de terre crues, découpées en fines rondelles. Saupoudrez avec un peu d’ongion, sel & poivre, et persil, puis recommencez (une couche, puis un autre…)
  • Mélanger le yaourt, le lait et les c. à café de muscade, verser ce mélange sur les pommes de terre.
  • Recouvrez le tout par la moité restante de votre pâte, et soudez les bords en pinçant avec vos doigts. Percer un petit trou au centre de la tourte.
  • Enfournez, faites cuire 60 minutes environ.
  • Laissez reposer aprox. 15 minutes avant de déguster! Bonne appétit!

Welcome Her With Cupcakes!

jellydougnut.jpgSince my mom’s arrival on Tuesday I have been just zipping around, basking in mumma-land. As is often the case when we live on the other side of the world from our family, well, I don’t get to see my fam very much. At all. So when we have visitors from North America, it’s a really, really big deal.
It’s especially the Guppy who is on cloud nine having her Pamma here to cuddle and play with.

Pamma is omni, but she is more than willing to be a gracious guest and has been loving our vegan cuisinefests. I want to say up front that while my folks and I have extremely different opinions on many things (let’s just say I live on the left, they live on the right), but they have always been very supportive of my decision to live cruelty-free, and have been since I announced my vegetarianism when I was 16 years-old. Encouragement coming from self-described squares (ok, maybe a little), well, I would just like to say “you guys rock, mumma & dad” (I wish my dad could be here, but this is a Pamma-only visit).

I have so many yummy things to post on, but for now I’ll leave you with the Jelly Doughnut Cupcakes from Vcon, which I made to welcome Pamma, and which were, of course, delish!

jellydou.jpg