meow
I haven’t cooked a thing in quite awhile. Nor made anything of significance. I’ve been awfully sick. That “I can’t get off the couch or do anything at all” kind of sick.
Luckily I’m feeling better, but not quite better enough to make something to share.
Instead, I’m going to make it up to you by sharing my cats. Because, well, they make me happy and forget about what ails me. And they’re damn cute. Also, since I changed the layout on Cute and Delicious they aren’t up on the header anymore and I think they deserve an appearance.
This is Mochi (the grey fluffy one) and Meeme (the white and stripey one) on the day we brought them home from the animal shelter.
I just want to say that if anyone ever tries to tell you that there is something wrong with shelter animals they are insane. These darlings are just precious and actually more affectionate, well behaved and friendly than many cats out there. Not to mention that adopting from the shelter was insanely easy and SAVES A LIFE (or two). In other words, I recommend it.
I poured over the LA animal services website for weeks in anticipation of getting these little critters. Ultimately we just went to the shelter and met a few of the cats. It wasn’t easy going into a room full of sweet cats that needed homes and choosing who to take home. We knew we wanted to get two though, so they would always have company. When we found out Meeme & Mochi were sisters, we knew they were the ones.
They are my little babies. Even when they drive me bonkers I just adore them. Meeme, likes to knock stuffed animals onto our heads around 5 or 6 am so I will get up and feed her. She’s a little bit of a crybaby and will sometimes follow me around meowing. Mochi likes to run around our apartment at lightning speed demolishing whatever gets in her path, including, on many occasion, me. She’s also amazing at sitting down in exactly the spot that will block the entire screen if you are watching a movie, usually right in front of your face.
But even those things that might irritate some people I find endearing. Not to mention the other adorable things they do. They both love to play fetch, especially with aluminum foil balls (or yarn pom poms in Meeme’s case). They love to snuggle on top of our china cabinet, or in their scratch lounge. They are the sweetest, snuggliest cats and I just love them. I love that they both have completely different personalities. I love that they’re always waiting at the door when I come home. I love that I can just scoop them up and give them a hug always.
Since they’re from the shelter, we don’t know exactly when their birthday is, except that they were about four months old when we got them on January 2nd. So that makes them two now! My little girls are all grown up! Ok, thanks for letting me be the crazy cat lady for a little bit. I’ll be back with some treats soon.
Figs!
My experience with figs has been limited almost exclusively to fig newtons. I just wanted to get that out of the way.
Then out of nowhere, I just really wanted to try figs. Perhaps it was because I was being bombarded with yummy fig ideas.
First it was a fig and cheese sandwich I saw at a restaurant (although it wasn’t vegan). Then I came across this recipe. When I passed a box of fresh figs at the market, I had to buy them.
So the sandwich. It’s just a basic grilled cheeze with some sliced figs inside and a bit of spicy mustard just for fun. So good! I may have had a few of these. And by that, I mean I did. Cheesy and delicious with just a hint of sweetness from the figs.
Next up was the fig upside down cake. Part of what excited me about this recipe was making a cake in the cast iron skillet I just recently acquired. I’m a big fan of any multi-use cookware. Not to mention for those of you looking for a little more iron in your diet, cooking in an iron skillet will actually add some iron into your food. See, cake can have health benefits!
The cake was delicious; decadently sweet with a rich brown sugar flavor. I opted to make my own brown sugar by mixing molasses into regular granulated sugar,which definitely gave the cake it’s own distinct flavor (and more iron!). I probably could have let it cool a bit longer so the figs were not so juicy when I flipped it, but it’s not always easy waiting for cake. Topped with coconut whipped cream, this easy cake could be a treat on a night in or a fancy dessert for guests.
Vegan Fig Upside Down Cake
adapted from here
- 1 1/2 pounds fresh figs, stemmed and quartered
- 1 cup granulated sugar
- 4 ounces Earth Balance
- 1 cup granulated sugar mixed with 1 Tbsp molasses
- 1/3 cup canola oil
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon vanilla
- 1 cup almond milk
- 1 tsp vinegar
Preheat oven to 350°.
Mix figs and sugar in a bowl and set aside. Melt the Earth Balance in an iron skillet on medium heat. When it is warm, add the figs and sauté until softened, about 5 minutes.
Beat the vinegar into the almond milk until frothy and set aside. Mix the oil and sugar until combined. In a separate bowl, mix all the dry ingredients, using a whisk. Combine the sugar, dry ingredients, and soy milk. Mix until there are few lumps.
Pour the batter over the figs in the skillet. Bake for approximately 35-40 minutes.
Remove from oven and let cool for at least 30 minutes. Invert on plate and serve.
I highly recommend adding some whipped coconut cream topping.
August 10th
I might get in a little bit of trouble for this post, but I just can’t contain myself.
Three years ago today I met the man I’m going to marry.
That’s him up top, his name is Shawn if you hadn’t caught on yet. He is also known as Studiodrome. These days you might know him as Little Vegan Planet.
Here’s the setting…it’s the second Friday Midnight Ridazz ride. The Clown Ride to be specific. Hundreds of cyclists swarm the streets of Los Angeles from downtown to, in this case, mid-Wilshire. Here we are stopped at a 7-11 to refuel. This photo in particular doesn’t quite grasp the magnitude of how many of us there are. I’m going to say this was during the second golden age of MR.
We met on this fateful night moments after I caught him taking this photo above. I tried to get out of the frame, and he told me I wasn’t in the photo. Obviously that wasn’t quite true. I kind of love that there is a photo of the moment we first saw each other.
The next day he broke all the rules and asked me out. In fact, he asked me to go get ice cream at Scoops. How could I say no?
So we met up, ate ice cream and talked for a long time. I found out he was vegan too (major bonus points), was crazy about movies just like me and of course, loved riding bikes. I honestly couldn’t believe how much we had in common.
Since then, everyday our life together gets a little more awesome. We love Halloween. We love spending a whole day (or weekend) watching movies and eating vegan pizza. We love dressing up like zombies. We love biking around every city we visit. You might find us taking photos of all the food we eat. Or you might find us hanging out and snuggling our cats, Meeme and Mochi.
Last summer we wrote and shot a feature film together…Brainwashed Love. It was by far the craziest, most stressful and most awesome thing I’ve ever done. I know it was only possible because we did it together. Not to mention the work we’ve done in the past year to make it as special as we can.
I wish I could put into words how awesome being with Shawn has made my life. I’m so happy and excited all the time. We get to do the coolest stuff. We get to do all the things that people are nervous about and not worry because we’re together.
I couldn’t be happier that in six short months we’re going to be getting married. I can’t wait for all the things our life together holds. Last night I stayed up late stamping save the dates. I can’t wait to show you guys some of the cool stuff we’re going to be putting together for our wedding, but for the moment it will have to stay under wraps. I promise, cool stuff ahead though.
So here are some old (but always good) photos to remind us of the past few years. It’s crazy that nearly the whole time we’ve been together Shawn has had a beard and now he doesn’t.
Happy Anniversary Shawn. I love you more than anything. xo
star wars cookies
Last night I made Star Wars cookies. I wouldn’t exactly say I’m a huge Star Wars fan, although I really like the Jawas and R2D2. Shawn on the other hand, he likes Star wars. We have a bunch of little Star Wars characters around our apartment.
Anyway, back to the cookies. I used the sugar cookie recipe from Vegan Cookies Invade Your Cookie Jar
. I wanted to put this recipe to the test after using the sugar cookie recipe from The Joy of Vegan Baking
on many occasions. It has worked well for me, but it’s definitely a bit more involved.
The recipe from VCIYCJ was much simpler to put together and easy to work with. The cookies were fairly soft and very sweet. Perhaps next time I’ll cook them so they’re a bit more crispy. Also, I highly recommend chilling them a little bit longer after rolling them before they bake so they don’t spread.
Part of the reason I wanted to make these guys was to practice my cookie decorating technique. Yeah. I definitely made my frosting too thick. While usually I have the opposite problem, things running where you don’t want them to go, it took a lot of effort to get these guys frosted. I got in a little bit of trouble for not decorating any of the Boba Fetts, Next time!
I would love to say that they came out perfectly. They didn’t. They were cute. They were yummy. That’s accomplishment enough for the first attempt. I’ll report back when they come out as I envision.
I do have to mention one other thing, well, because I’m really excited about it. Cute and Delicious was mentioned as one of the Top 7 Vegan Blogs by Native Foods. Oh how could I not be flattered when I am complimented by one of the most delicious vegan restaurants in southern California? Not to mention, they love my cats. Have you been to Native Foods? It’s been a favorite of mine for quite some time. Check out this awesome Ensalada Azteca I had when we visited the Native Foods in Palm Springs a few weeks ago. Yum!
See, I balanced the cookies with some salad. 🙂
