Page 253. All the cops in the donut shop say ay oh...
Wednesday, November 3, 2010
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EATING MY WAY THROUGH THE VEGANOMICON
Contents
- 1 Happy Vegan
- 2 Happy Vegans
- 3 Happy Vegans
- 4 Happy Vegans
- 5 Happy Vegans
- Acorn Squash and Black Bean Empanadas
- Almesan
- Almond-Quinoa Muffins
- Apple-Peanut Butter-Caramel Bars
- Applesauce-Oat Bran Muffins
- Asparagus Quiche with Tomatoes and Tarragon
- Autumn Latkes
- Backyard BBQ Sauce
- Baked BBQ Tofu
- Baked Potato and Greens Soup with Potato-Wedge Croutons
- Banana-Chocolate Chip Bread Pudding
- Banana-Date Scones
- Banana-Nut Waffles
- Banana-Wheat Germ Muffins
- Basic Single Pastry Crust
- BBQ Seitan and Crispy Coleslaw Sandwich
- Berry-Coconut Crisp
- Black Bean Burgers
- Black Bean-Vegetable Soup
- Black Beans in Chipotle Adobo Sauce
- Blue Flannel Hash
- Blueberry Corn Pancakes
- Broccoli Polenta
- Broccoli-Millet Croquettes
- Broccoli-Potato Soup with Fresh Herbs
- Brooklyn Deli Macaroni Salad
- Butternut Squash and Pumpkin Seed Rice Paper Rolls
- Caesar Salad with Roasted Garlic Croutons
- Carrot-Pineapple Sunshine Muffins
- Cheater Baked Beans
- Chewy Chocolate-Raspberry Cookies
- Chewy Oatmeal-Raisin Cookies
- Chickpea Cutlets
- Chickpea-Noodle Soup
- Chickpea-Quinoa Pilaf
- Chickpeas Romesco
- Chocolate Chip Brownie Waffles
- Chocolate-Chocolate Chip-Walnut Cookies
- Cholent
- Coconut-Lemon Bundt Cake
- Corn and Edamame-Sesame Salad
- Cornmeal-Masala Roasted Brussels Sprouts
- Cranberry-Orange-Nut Bread
- Creamy Tomato Soup
- Creole Stuffed Peppers
- Crumb Crust
- Curried Udon Noodle Stir-Fry
- Diner Home Fries
- Double Pea Soup with Roasted Red Peppers
- Everyday Chipotle-Vegetable Tamales
- French Lentil Soup with Tarragon and Thyme
- Fresh Rosemary Focaccia
- Fudgy Wudgy Blueberry Brownies
- Greek-Style Tomato-Zucchini Fritters with Fresh Herbs
- Grilled Yuca Tortillas
- Guacamole
- Herb-Scalloped Potatoes
- Holiday Cranberry Sauce
- Home-Style Potato Rolls
- Hot Sauce-Glazed Tempeh
- Hummus
- Jalapeno-Corn Gravy
- Jelly Donut Cupcakes
- Lasagne Marinara With Spinach
- Leek and Bean Cassoulet with Biscuits
- Lemon Bars
- Lemony Roasted Potatoes
- Lentil Salad
- Lentils and Rice with Caramelized Onions
- Lost Coconut Custard Pie
- Lower-Fat Banana Bread
- Lower-Fat Cauliflower Hummus
- Lower-Fat Deep Chocolate Bundt Cake
- Mac Daddy
- Manzana Chili Verde
- Marinara Sauce
- Mashed Potatoes
- Mediterranean Olive Oil and Lemon Vinaigrette
- Mediterranean-Style Cashew-Cucumber Dip
- Mexican Millet
- Mushroom and Spinach Strata
- Mushroom Gravy
- Not-Tella
- Pasta e Fagioli
- Penne Vodka
- Pineapple-Cashew-Quinoa Stir-Fry
- Potato and Kale Enchiladas with Roasted Chile Sauce
- Prospect Potato Salad
- Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping
- Pumpkin-Cranberry Scones
- Quinoa Salad with Black Beans and Mango
- Red Lentil-Cauliflower Curry
- Roasted Garlic Marinara Sauce
- Rumnog Pecan Cookies
- Rustic White Beans and Mushrooms
- Samosa Stuffed Baked Potatoes
- Simple Seitan
- Skillet Corn Bread
- Snobby Joes
- Southwestern Corn Pudding
- Spaghetti and Beanballs
- Spiced Pita Crisps
- Spiced Yogurt Sauce
- Spinach-Noodle Kugel
- Strawberry-Rose Water Cobbler with Lemon Poppy Seed Pastry
- Sun-Dried Tomato Dip
- Sweet Potato-Pear Tzimmies with Pecans and Raisins
- Tangerine Baked Tofu
- Tempeh Shepherdess Pie
- Tofu Ricotta
- Tomato Couscous with Capers
- Tomato-Rice Soup with Roasted Garlic and Navy Beans
- Tropical Avocado Salsa Fresca
- Vanilla Ice Cream
- Vanilla-Yogurt Pound Cake
- Vegan
- Veganomicon
- Vietnamese Seitan Baguette with Savory Broth Dip
- Wheat-Free Chocolate Chip Cookies
- Whole Wheat Soda Bread with Millet and Currants
About Me
- Scrap E. Ter
- I like to eat. I don't eat animals. That pretty much sums it up.
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2010
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November
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- Caesar Salad with Roasted Garlic Croutons
- Basic Single Pastry Crust
- Lower-Fat Cauliflower Hummus
- Grilled Yuca Tortillas with Tropical Avocado Salsa...
- Manzana Chili Verde
- Chocolate-Chocolate Chip-Walnut Cookies
- Pumpkin Baked Ziti with Caramelized Onions and Sag...
- Corn and Edamame-Sesame Salad
- Jelly Donut Cupcakes
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November
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Wow, how did you do that?! When I tried this recipe the jam spilled all over and made a huge mess. It was pretty disappointing. Any tips?
ReplyDeleteI filled my cupcakes almost to the rim, not 3/4 full. I poured the batter just over halfway, dropped in the jam, then topped them off with more batter. I keep my jam in the fridge so it stayed in a nice glob in the center and allowed the batter to fill in the sides. The jam still came to the surface on some, but didn't spill over.
ReplyDelete