Artificial Angels

I have been cooking a lot. I can’t help it; I’ve had these cookbooks for years but have never touched them; I have much catching up to do! Here are a few of the items I attempted in the past week. Unfortunately, I couldn’t make the cherry-almond muffins since cherries are out of season. I find it odd that such a thing is possible in this age.

Breaded Tofu

These tasted good–it reminded me of chicken–but fried foods give me a headache. If I make them again, I’ll bake them instead.

Scrambled Tofu

This recipe tasted much better than the one I attempted so many years ago, which had too many spices. It tastes kind of like scrambled eggs. I included a cup of salsa in the recipe, which made it even more delicious. I’ll definitely make this again.

Apple Pie-Crumb Cake Muffins (from Vegan with a Vengeance)

These are the best muffins I ever tasted! They took quite a bit of effort–I had to peel, grate, and cut the apples, make the crumb topping, and then make the actual muffin mix–but it was definitely worth it. I’m happy I made these in the mini muffin pan I recently bought as it allowed me to share my confection with more of my friends; they all loved them as much as I did. There’s nothing not to love about them: the crumb topping had the right blend of brown sugar and cinnamon and the actual muffins are fluffy and do taste like apple pie. l This is definitely a recipe I will make quite often.

Enchilada Casserole (from FatFree Vegan Kitchen)

These were much better than the previous enchiladas I attempted, but they definitely were not worth the effort they took, so I won’t be making them again. It was also spicier than I prefer.

I also made raw almond milk–it’s too unsweetened to drink but will work in recipes–and attempted donuts, but I had no donut pan, so they ended up lumps. Hopefully, the pan I bought on Amazon will arrive soon.