Secondly, I am having some family over for their first vegan dinner. We are a "blended family" --my husband and I are vegan and the rest, well...not. I'm...a little nervous.
Don't get me wrong, I love entertaining. I love feeding people. I am Italian and Irish--eating and drinking is in my blood! :)
BUT...As a new vegan, there is still much to learn about this culinary world. Previously, I could throw a meal together for a dinner with ease. Having served as a helper and cook in my family's kitchen since I was a child, the knowledge of ingredients comes natural. However, tofu and I don't have such history. So as I try and "veganize" many old family recipes, I often feel lost as substitutions are needed. (But I have found that help is usually a blog or two away.)
I have been working on recipes all week and I think I am on to something delicious. We shall ALL see tomorrow. (And don't worry, it includes pumpkin)
For dessert tomorrow, I decided to rely on a guru of vegan baking, and made Isa Chandra Moskowitz's Carrot Cake Cupcakes from Vegan Cupcakes Take Over The World.
My non-vegan step-daughter agreed to help, after her vegan dad came to the rescue with soy yogurt as that is one of those "hard to find" ingredients around where we live.
Salt Lion watches closely to make sure all ingredients are perfect
As the cupcakes cook, the house fills with the calming aromas of cinnamon, sugar, carrots, and raisins. The perfect aromatherapy for a nervous cook! And when they come out of the oven they are adorably naked without their cream cheese frosting.
Tomorrow they will be frosted and decorated. If the dinner turns out to be a failure, I can always say, "Well! Let them eat cake. Cupcake that is!"