Vegan Chubosaurus
what this fat vegan eatsArchive for vegan cupcakes take over the world
halloween! – veganmofo 15 and final
Yeah, I’m totally going to cheat and call this a VeganMofo post – even though I’m posting it November 1, it’s about yesterday. So there.
HALLOWEEN! We had a party! I made some foods! Please view many, many photos!
Spooky vanilla cupcakes tinted either purple or green, topped with vanilla buttercream (recipes from Vegan Cupcakes Take Over the World). 
Purple cupcake!
Green cupcake!
Mummies! Red velvet cupcakes with piped vanilla buttercream (again, recipes from Vegan Cupcakes Take Over the World). 
Vegan mummy cupcakes take over the world!
Spooky black bean hummus with garlic sauce and bone toast.
“Guacamoldy”! Made it in the food processor instead of mashing by hand, to make it a little bit more reminiscent of slime.
“Vampires of the world, beware” white bean aioli (from Veganomicon) with sourdough toasts (bone, moon, and bat).
Bats, and moons, and bones – oh my!
Oven-crisped whole wheat flour tortillas.
June Cleaver! Get it? Cleaver! Hee! With lethal chopping action and delicious vegan cupcakes!
Huzbean and a spooky bubbling cocktail.
June Cleaver does like her bloody poison.
Mrs. Cleaver shows Father Karras some “hospitality”. “That Regan girl had nothing on me, Father.”
Farewell, Halloween 2009! You were spectacular and I will miss you.
See more photos – and some video! – here.
pumpkin cupcakes (and a pumpkin) – veganmofo 10
October makes me want to make truckloads of pumpkiny baked goods. I am far from alone in this, I know. Last week, I made pumpkin chocolate chip cookies from The Damn Tasty Guide to Vegan Baking and inexplicably failed to get a photo before they were all gone. I’d put Halloweeny sprinkles on them and everything! Happily, they were all nommed up at our pumpkin carving on Saturday…which meant we were out of homemade baked goods! Oh, darn, I had to make something new! ;)
So I made Isa’s & Terry’s Pumpkin Chocolate Chip cupcakes from Vegan Cupcakes Take Over the World, and topped them with their cinnamon glaze.
I even put them in Halloween-themed cupcake liners! I know this is a silly number of photos, but they’re just so pretty. Oh, and delicious. Tiny bat-wrapped morsels of autumnal heaven.
And I finished carving one of my pumpkins! 
Yay! I love Halloween!
“I forgot to plan for dinner” dinner – October 12 – veganmofo 2
Apparently I have a knack for grossly overestimating my time-budgeting capabilities. Before this quarter started, I really did think that I could manage homework, studying, offspring time, cat time, spouse time, friend time, me time, and still be able to spend a couple of hours making dinner every night. Yes, I did. People can do that! Some people! I am not those people. Perhaps, had I not gotten bronchitis right as school began, at the same time that my husband got the (probably H1N1) flu, things would be different. But. All of those things happened, and the bronchitis took longer to get over than I thought, and last Friday was the stupidest Friday in the history of ever, which wrecked my entire weekend… all of which is to say: I’m behind on schoolwork, I’m behind on housework, I’m behind on blogging, and I haven’t been able to do meal planning or trips to the market since mid-September. And this is the sort of dinner that gets thrown together when I’m trying to catch up on homework and laundry while also baking a cake to use up the last of the carrots and we have very little in the house and I had no plan in place.
I like run-on sentences. A lot.
Gyros. You know, sorta. Food for Life’s Ezekiel pita bread (of course), which I wrapped in foil and warmed in the oven and which pretty much fell to pieces as soon as we touched it. I sauteed Viana’s Veggie Gyros strips, which I’d had several months ago and remember being much MUCH better than they were tonight. And HOLY GOATS is that stuff high in sodium! Anyway. Topped with green cabbage, orange tomatoes, and Karam’s Garlic Sauce (I talk about that stuff a lot, I KNOW, but it’s incredible and we use it all the time). 
They were tasty enough, I suppose. Feel my enthusiasm!
I miss cooking real foods.
Oh, yes, I made a carrot cake, per the offspring’s request. 
I used the recipe from The Joy of Vegan Baking (doubled), and I used Ener-G egg replacer instead of ground flax. Which may explain why the cake was more falling-apartish and less, uh, cakey. And, weirdly, the walnuts in the batter got super crunchy while the cake was baking. I reduced the sugar by one-quarter, and it’s still really sweet. And, um, I had a mishap with the nutmeg, so…yeah, it’s got a little bit of a nutmeg punch in the mouth. Though Colleen recommends using the grating blade on your food processor to make quick work of the carrots, I found the carrot shreds much too large and coarse; next time I’m going to take the time to grate them by hand using the wee side of my box grater – it’s less like coleslaw and more like cake that way. 
Seriously, look at those carrot pieces – they’re practically chunks! Oh, also, this is a photo of my son’s slice of cake, and he made an attempt to demand some sort of remuneration as the cake’s “agent”. Yeah, he’s 15 and he thinks he’s funny.
I used Terry’s & Isa’s VCTOtW cream cheese frosting recipe. I just like it.
Assignment! Tell me your favorite vegan hangover foods and cures, please!
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