Every few weeks, Funk organizes a meeting at his work for a handful of people. One week he made mention that it’d be fun if he brought in some tasty treats to share with the group (translation: please send me to work with food), and added that it’d be a good way to show others how tasty vegan food can be. My poor husband gets some flack from others about succumbing to my meager plant-based diet of carrot and celery sticks. Pooooooor poor Funk is so underfed around here. Doesn’t he look like he’s withering away?
He’s also the healthy guy in his office who shows up at work with a bag full of heart-healthy nuts, a homemade fruit smoothie, and lentils to pile onto his salad. (I’m telling you, he was like this far before I met him.) Needless to say, people think he has a food police wife.
I decided to show them! I sent Funk off to work with a dozen of these decadent (vegan!) chocolate peanut butter cupcakes. They took me two days to bake, not because they’re hard, but because I wanted them to be perfectly perfect! I didn’t even taste one before sending the batch to work with Funk because I didn’t want to sacrifice a cupcake, so I waited with baited breath to hear if they were a crowd pleaser. Were they ever. There may or may not have been people who snagged two of these delicious cupcakes. Funk said I was the MVP of his office. Now I just have to make sure my baking isn’t something those co-workers get used to!
Thanks to a Pinterest recipe search, I found and followed this recipe for chocolate cupcakes and this recipe for peanut butter frosting to a T. The only edit was that I found the frosting to be a bit too runny, so I added more powdered sugar to stiffen it up a bit, and made sure to keep the cupcakes in the fridge.
These are so easy! And delicious. I couldn’t stop patting myself on the back during dinner, giving compliments to the chef (um, that’s me) for this meal. Ingredients: Crunchy taco shells – I used Trader Joe’s 1 package tempeh, diced into small pieces a few teaspoons taco seasoning shredded cabbage olive oil salsa In a
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Over the weekend I was holed up in bed with a miserable head cold. The Nyquil-dependent kind of head cold that leaves me craving carbs in a serious way: toast, noodles, candy, and nothing more. Come Sunday night, I wanted something a little fancier than toast with jam, so I googled “vegan cornbread” and happily
I’m here, I swear! I’ve been totally slacking on the blog posting, but it’s because I’ve been totally slacking on anything worthy to eat that I’d even want to share. At the beginning of the week Funk and I were finishing off Super Bowl food leftovers like salads with huge scoops of salsa and guac