I should probably start with the pic that inspired the post title so you don't think I'm totally nuts. Peanuts to be precise - The Elvis Cupcake! VCTOTW banana cupcakes, the Elvis variation. I can't believe that it took me so long to make this cupcake cuz they are AWESOME! I swapped the regular flour for white spelt and they were damn good.
The reason for these cupcakes was dinner, I had 4 friends over. For the main, I made us spelt pasta with mushroom and cashew cream sauce. It was really good, but the pic is ugly. Sorry.
Speaking of spelt flour and pasta, I had lunch last week with a fellow ppk'er, who introduced me to a great little health food shop that sells LOADS of different wheat free pastas. I also got tempeh - Squeeeeeee!! Only ever seen this online and in Brighton before so I was soooo excited.
So excited that I went back a couple of days later for more pasta and some tofu. The smoked tofu on the right is real good stuff. It has herbs and sunflower seeds in and is perfect just raw in a sandwich. And I speak as someone who HATES the texture of most raw tofu!
Most of the smoked tofu went into sandwiches like this. With mayo and tomato.
Today, the last of it went into some miso soup. 2 cups of water, half a bunch of udon noodles, red pepper, spring onions, chilli (from my balcony - yay!), a tablespoon of barley miso, a tbsp or so of low sodium soy sauce and smoked tofu. I added some hot sauce, as my chilli was pretty lame and the juice of half a lime. Some fresh coriander would have made this super.
Backtracking a bit, my spin on after dinner mints for when the friends came over was cake truffles. Remember that vanilla cake from my last post? And the neon green icing from my last post? I took the leftovers of each, mixed them together and covered them in melted mint chocolate.
Inside shot. Yum yum yum, these went down well!
I had some mushrooms and cashew cream left over, so I made some cream of mushroom soup. It was delicious and I had it with crusty bread.
Today I was trying to get inspired to make something with the potatoes and fresh corn in my fridge. So I came up with this spanish inspired stew. It had yellow pepper, onion and tomatoes in, plus a craptonne of paprika and some smoked paprika too. I served it with basmati that I stirred some vegan butter and fresh parsley & chives into. Not bad at all for a wing-it job.
And look, the great british summer, or what was left of it anyway.