I don’t know what my preoccupation with making a vegan tofu florentine/benedict is. Maybe it’s because it was one of my favorite breakfast treats when I was growing up (that and french toast, but I’ve got that covered). I’ve been to a few restaurants that have really good vegan versions but I want to make my own! This one in particular is from Veganomicon. It was definitely good but I’m gonna keep trying. The cheesy sauce is really yummy but not quite hollandaise.

To test out the new oven I made pretzels. They were a lot of fun, even with the two hours waiting for the yeast to rise. Going to make them a little bigger next time, as the fluffier ones were the best. They were so little and cute though. Oh and the leftover cheesy sauce from the tofu florentine was a delicious topping .

Also made brownies last night (yeah can you tell I’m ecstatic about the oven).  Good thing was they were fluffy and not oily, which is a problem I’ve run into with a lot of vegan brownie recipes. On the other hand, I would have liked them to be a bit more chocolately and cakey.

I realize August is not really the ideal time to be making scarves, but sometimes it’s just nice to not have to follow a pattern. I bought this yarn a little while ago from Knit Cafe in West Hollywood. It is a organic dyed cotton from blue sky alpacas and it is amazingly soft and easy to work with. I absolutely adore it and will definitely use it again despite it’s price. It was only $10 a skein but I have a habit of buying inexpensive yarn. I went with a simple moss stitch in alternating greens.

And because I cannot seem to stay out of the kitchen recently, I had quite a few different food experiments this weekend. Most of them, while edible, did not go as well as expected. In the end though, all my mistakes were completely overtaken by the fact that I made the best vegan pizza I’ve ever had. Now that is really saying a lot because I have a mild addiction to the pizza dough from Trader Joe’s and have made countless variations from tons of fake meat to vegetable overload to barbecue and most things in between. This pizza was a simple pesto, tomato and vegan mozzarella on wheat crust. I’m usually not a fan of the wheat crust as it tends to come out a bit dry, but all the oil in the pesto seemed to counteract that. This thing was definitely greasy, but well worth it. The cheese even melted! This alone would excite any vegan. In any case, I ate almost the whole thing. I attempted to make this last weekend but had a minor disaster with the pesto. The adapted version of the recipe is as follows.

All right, it’s official. This is the inaugural post to this soon to be amazing blog. I just wanted to show off one of the fabulous margarita cupcakes I made this weekend. Of course this recipe is from “Vegan Cupcakes Take Over the World.” Although I never thought I would be putting tequila in a cupcake, they’re really quite sweet.

Since I bought a new cupcake tray tonight there will definitely be more made in the near future. Not to mention that I still have a ton more recipes to try. Hopefully there will also be some non-edible treats as I can’t spend all my time snacking in the kitchen. (Alternatively, I just need to find more people to eat the things I make.)