Since I had such a large breakfast yesterday, I decided to make a smaller meal so I nothing went to waste. I had my last 4 pieces of Gimme Lean Sausage, baby carrots, sliced strawberries, and a new recipe calledBlueberry-Oat BarsfromFatFree Vegan Kitchen.
Go try these now! They are so good and if your a blueberry lover like me, you will definitely like these. They are moist, chewy, and full of blueberries! I love the oat flavor and how they are just sweet enough without being to sweet. Sometimes the sugar overpowers the fruit but these were amazing. I halved the recipe and now I'm regretting it because they are almost gone =( Lunch was a recipe from La Dolce Vegan called Eggplant Bharta. I had an eggplant and now idea what to do with it. I actually have some leftover still so maybe I'll make a single serving of eggplant p armesan. This dish was okay, I just feel like the spice mixture could've used a little something extra, while it was spicy, I just needed something different. I served it over a bed of brown rice and topped it with raw sprouted pumpkin seeds which went perfectly with the dish. For dinner I madeMini CrustlessTofu Quichesfrom FatFree Vegan Kitchen. I've made these before I had a blog and they are soo good. I added more spices to it this time and added some zucchini. So simple and delish! Last but not least, yesterday night I made the Lychee Cupcakes from My Sweet Vegan. I was so excited when I saw the Lychee Berries in my grocery store I nearly jumped up and down! hehe I had to make these right away. They were verrrry moist because I used all applesauce instead of oil. The texture didn't bother me though. I also halved the recipe and made mini-cupcakes. Instead of the Raspberry frosting I just mixed frozen raspberries with agave, arrowroot, and almond extract. The Lychees were very pronounced and perfectly sweet. Not too overpowering and not hidden by the actual cake part and the raspberries were perfect on top. I will be making these again and maybe I'll try the frosting next time. Also- Does anyone have any tips for what else I could sub the oil with. I knew they would have a chewier texture from all the applesauce but I didn't know what else I could use. Egg replacer maybe?