I welcomed Vegan MoFo by making, quite potentially, the biggest baking blunder I’ve made in quite some time.
I got as far as spooning the batter into cupcake tins, licking the spatula, ad immediately spitting it into the garbage ad licking a paper towel to get the taste off my tongue.
Okay, maybe I wasn’t quite so dramatic. But almost.
Why? I forgot the sugar. The wording of the recipe confused me, so I didn’t see it instructing me to even add sugar. Being that I usually don’t add much sugar anyway, I didn’t think twice.
I. was. gutted. I didn’t know what to do, but I was certain the scooping the batter out of tins and back into the bowl, to mix with sugar was not a viable option.
It got chucked.
I’m still gutted. I don’t throw food away. In fact, my mom (a tapioca lover) noticed those tapioca cups still in there, and asked if I was eating them.
“They’re not very good, but I’ll eat them.” I replied.
“Can I try one?” she bravely asked, only for me to respond, “Try them all” in a bit of a challenging voice.
“Oh, these are terrible! Why don’t you throw them out?!”
“There’s starving children in China. I’ll eat them.”
“The reason they’re starving is because they don’t want to eat those.”
There are two morals to this story:
- read your recipes carefully. chances are, they need sugar.
- anything with a brand name of “SoYummi,” is probably a lie.
Oh, right, before I went off on that tangent, you were wondering why I was calling myself a Vegan MoFo.
Well, Vegano MoFo is not actually anything profane, but rather the Vegan Month of Food. Unfortunately, I’m not actually officially participating in the Vegan MoFo as I missed the deadline to “enroll,” but I’ll still celebrate. And celebrate is just what I did today, starting with breakfast.
…And these pancakes did not disappoint. They were the “Raspberry Cornmeal Pancakes,” as seen in Eat, Drink and Be Vegan, though I made them with what I had on hand:
- peaches instead of raspberries
- graham flour instead of spelt
- added nutmeg
I had grandiose plans of making peach-ginger cornmeal pancakes, or peach-coconut, but then decided to just follow the recipe first.
This. was. delicious. I loved the texture and taste! I will surely be waffleizing or at least keep pancake-izing. Or something like that.
That’s date molasses you see on top, which definitely took them to a level of epicness that cannot be messed with.
And then, this happened:
Oh, surprise, surprise – another ED&BV recipe. This time, Polenta Casserole. Because, as you know, I like casserole, as evidenced by the past…month.
I was really excited to bust open my Bove’s sauce, too. It’s local and seen on Food Network, as well as the only sauce I could find with no added sugar.
And it’s delicious! I will definitely start being more picky about the sauces I use. Of course, I should have just made my own when I had tomatoes out my ears this summer, but I had too many scalloped tomatoes for that to happen!
Anyways. For the Polenta Casserole, I ended up using frozen broccoli instead of frozen corn, and instead of mixing the grated polenta with grated imitation cheese, I mixed it with hummus and nutritional yeast.
And yeah, yeah, I just talked about Vegan MoFo, but I wasn’t about to pay $2 for a single yogurt and not eat it. Although I would have been better off…I should have listened to everyone that said they were unimpressed with Siggi’s – because I wasn’t impressed, either. In fact, I was a little grossed out and left most of it for my mom. It had a weird texture, and not much “orange and ginger” flavor to speak of, either.
But, speaking of yogurt, I was a featured blogger on Chobani yesterday!! Go check out Emily’s write-up on me…I was practically blushing
What’s been your biggest kitchen “whoopsie”?
Are you participating in Vegan MoFo?