Showered with love

The other weekend I soaked up my last moments of bride-to-be glory.  My oldest and dearest friends gathered in my hometown to celebrate my upcoming nuptials.

Mimosas :)  I couldn’t have felt more loved, surrounded by my friends and family. 

Eat, drink, and be merry.  Check, check, and check!

How amazing are those centerpieces?  They were made by one of the shower hostesses in OXO containers from my registry.  So cute and clever!!

Lunch was a feast with vegan options aplenty.

The spinach orzo salad was so tasty I asked for the recipe.  It’s a must try.  I promise.

Vegan Orzo and Spinach Salad

from Simi Winery (and then veganified)

• 3/4 pound orzo
• 2 tbsp EVOO (for orzo)
• 1/2 cup (for salad dressing)
• 3 tbsp white wine vinegar
• 3 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 1 tsp dijon mustard
• 1 small garlic clove, minced
• 1/2 tsp dried oregano
• 1/4 tsp ground cumin
• pinch of thyme
• 1 bunch spinach
• 1 sweet red pepper, chopped
• 1/4 cup minced scallions (green and white parts)
• 2 tsp capers (omitted)
• 1/2 cup pitted Kalamata olives (omitted)
• 3 tbsp toasted pine nuts

*If you want to de-veganize it, you can crumble feta cheese on top.  It’s also good with shrimp (apparently).

Cook orzo as per package instructions, then add in 2 tbsp EVOO.

Prepare dressing by combining remaining EVOO, lemon juice, vinegar, herbs and spices, whisking until smooth.  Then add dressing to orzo and chill. 

Add spinach, peppers, scallions, capers, and olives and refrigerate until serving time. 

Add toasted pine nuts right before serving.

The other salad was also delish, with avocado galore.  Love love love it.  But then, things got even better…no, I’m not talking about the presents (although those were pretty fantastic, too).  Nope, I’m referring to dessert.

Vegan Cupcakes!!!

The lovely hostesses made 4 different batches of vegan cupcake, including raspberry, apricot, strawberry, and carrot cake.  It was a really tough choice, but I opted for the apricot.  It looked dense and oaty, which is totally my scene. 

I. have. no. words. 

I wanted to scarf the entire batch.  Baker’s dozen my a$$.  I was ready to dominate them all.  Fortunately, my mimosa haze had worn off by then, and the thought of my wedding dress fitting came to mind.  So I stopped after just the one cupcake, but it was a battle of willpower like none other.

My sister went with the raspberry cupcake. 

Despite her obvious enthusiasm about the dairy-free desserts (my sisters are also both lactose intolerant), she was actually quite generous with her cupcake and gave me a bite to try.

My grandma was also in a giving mood (don’t get me wrong, she’s always generous, but sharing desserts is a whole different ball game in my opinion).

She gave me half her carrot (cup)cake. 

On the left, apricot paradise; on the right, carrot cake bliss.  The frosting on both was 100% delicious.  I’m pretty sure I died and went to vegan dessert heaven. 

Needless to say, I was begging for the recipes (and leftovers) on my way out the door.

My gracious hostesses delivered on both accounts.

Vegan Apricot Cupcakes

• 3 cups apricot fruit spread
• 1 1/2 cups applesauce
• 3/4 cup vegan margarine (Earth Balance); softened
• 3/4 cup soy yogurt
• 2 tbsp vanilla extract
• 3 cups flour
• 2 cups oats
• 1 tbsp baking powder
• 3/4 tsp salt
• 3 3/4 tsp pumpkin pie spice

Preheat oven to 350

Mix wet ingreds (fruit spread, margarine, applesauce, yogurt, and vanilla) in a bowl.

Add dry ingreds (flour, oats, baking powder, salt, and spices).

Mix well.

Pour into lined muffin tins.

Bake for 18 minutes until golden brown.

*For bars spread into greased 12×8 baking dish, also for 1 minutes.

Vegan Carrot Cake Cupcakes

• 1 3/4 cups flour
• 2 tbsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp freshly grated nutmeg
• 3/4 tsp salt
• 1/2 cup applesauce
• 1/2 cup soy yogurt
• 2 cup organic unbleached turbinado sugar
• 1 tsp vanilla
• 1 cup vegetable oil
• 2 tbsp orange juice
• 3 cups grated carrots
• 1/2 cup finely chopped walnuts
• 1/2 cup vegan chocolate chips

Preheat oven to 375 and line 2 muffin tins.

In a bowl combine dry ingreds (except sugar) and sift together.

In a mixing bowl beat together applesauce and soy yogurt at medium speed until blended.  Gradually beat in sugar, followed by vanilla, veg oil, and OJ. 

Mix until smooth.

On low speed mix in dry ingreds 1/3 at a time. 

Fold in the grated carrots, walnuts, and chocolate chips.

Fill the muffin tins about 2/3 full and bake 18-20 minutes or until a toothepick comes out clean.

*Frost with vegan cream cheese.

Vegan Strawberry Cupcakes

• 1 3/4 cup flour
• 1 tsp baking soda
• 1 cup organic unbleached turbinado sugar
• 1/2 cup chopped walnuts
• 1/4 cup applesauce
• 1/4 cup soy yogurt
• 1/2 cup vegetable oil
• 1/2 tsp almond or vanilla extract
• 10 oz package frozen strawberries or 1 cup crushed fresh strawberries mixed with 3 tbsp turbinado sugar

Preheat oven to 350.

Mix together dry ingreds and nuts.

In a separate bowl, beat together applesauce, soy yogurt, flavoring and oil until well blended.

Beat in dry ingreds slowly until smooth, but pieces of berries are still visible.

Pour batter into greased muffin tins, filling half way.

Bake at 350 for 30 minutes or until toothpick comes out dry.

*For loaf bake in a 9x5x3 inch pan for 1 hour.  Sprinkle with turbinado sugar if desired.

Vegan Raspberry Cupcakes

• 1 3/4 cup flour
• 1 tsp baking soda
• 1 cup organic unbleached turbinado sugar
• 1/2 cup chopped walnuts
• 1/4 cup applesauce
• 1/4 cup soy yogurt
• 1/2 cup vegetable oil
• 1/2 tsp almond or vanilla extract
• 1 cup crushed raspberries mixed with 3 tbsp turbinado sugar

Preheat oven to 350.

Mix together dry ingreds and nuts.

In a separate bowl, beat together applesauce, soy yogurt, flavoring and oil until well blended.

Beat in dry ingreds slowly until smooth, but pieces of berries are still visible.

Pour batter into greased muffin tins, filling half way.

Bake at 350 for 30 minutes or until toothpick comes out dry.

*For loaf bake in a 9x5x3 inch pan for 1 hour.  Sprinkle with turbinado sugar if desired.

Vegan Buttercream Frosting

• 3 cup turbinado sugar
• 1/2 cup vegan margarine (Earth Balance); softened
• 1/4 cup soy milk
• 1 1/2 tsp vanilla

Mix margarine, milk, and vanilla.  Blend in sugar. 

Vegan Strawberry Frosting

• 3 cup turbinado sugar
• 1/2 cup vegan margarine; softened
• 1/4 cup soy milk
• 1 1/2 tsp vanilla
• 1/4 cup mashed strawberries

Mix margarine, milk, and vanilla.  Blend in sugar and strawberries.