June 23, 2010


June 23, 2010 - .  

breakfast: toast with Earth Balance; bits of brownie and frosting while decorating; coffee

lunch: leftover tamales with leftover tamale filling, fresh cilantro, vegan sour cream, and half an avocado

brownies, some with vanilla cream cheese frosting (click for the recipe) and dusted cocoa, others with dusted powdered sugar. I used stencils before dusting to spell the birthday girl’s name, one letter per brownie, alternating white on black (powdered sugar on brownie) and black on white (cocoa on frosting). vegan candy dinosaur sprinkles.


  • 1 container Tofutti Better Than Cream Cheese
  • 1/2 c Earth Balance margarine
  • 2 c powdered sugar
  • 1/2 tsp vanilla extract (I used 1 tsp, and found it to be too much)

Mix all ingredients together.  Food process to add fluffiness.

dinner: corn on the cob with Earth Balance and sea salt; “egg” salad sandwich (click for the recipe) with raw bok choy leaves, tomato slices, and sauteed onions + sea salt + black pepper


I didn’t measure anything when I made it; these are estimates. I’ll try to remember to measure next time and update it, because I like how it turned out.

  • about 1/4 c Vegenaise
  • about 2 tsp vegan Worcestershire
  • about 1/2 tsp Bragg’s liquid aminos
  • about 2 tsp mustard
  • about 1 T nutritional yeast
  • about 1/8 tsp turmeric
  • about 1/2 tsp Spike seasoning
  • about 1/2 tsp garlic powder
  • about 1/4 tsp black pepper
  • 8oz tofu, broken up with hands
  • small handful fresh cilantro, chopped

Whisk together everything except the tofu and cilantro.  Once thoroughly mixed, add the tofu and cilantro.  Best served cold.

1 Comment »

  1. stacey's comment:

    yay pictures! i was missing the pictures


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