Squirrel’s Vegan Kitchen

Thanks to everyone who has been sharing the love of the Peanut Butter Chocolate Shell cookies. I think I might make egg shaped ones for Easter this weekend, since the Reese’s eggs were always Jim’s favorites.

And now that the tweaking/editing crunch is over I can get back to cooking real food! We’ve been eating such boring food lately, I can’t wait to start cooking up some new meals. Now that spring is here flavors and textures I’d given up for thick soups and stews of winter are coming back, like salads and light pastas.

Except this one, this pasta was rather heavy.

Brown rice spaghetti with thick tomato sauce, sauteed crimini mushrooms, Nate’s meatballs, and some chopped kalmata olives, with garlic Italian bread on the side, covered with Trader Joe’s bruschetta. Oh, how I love that bruschetta! Finding bruschetta without cheese in it is something, but finding vegan bruschetta that knocks your socks off is even harder. I could eat it everyday.

For a birthday party last weekend:

The chocolate Kahlua pie that Laura posted about on her blog. It was so amazingly easy to throw together and the taste was heavenly. So rich and creamy, a little piece will do.

And following tons of other folks, the Seitan O Greatness from the PPK forums.

Now I wouldn’t say that this replaces traditional seitan, as it’s really different, but it was truly great. Our house smelled like pepperoni for hours. It makes really great sausage for crackers or pasta and was very simple to whip up. The only chages I made were omitting the nutmeg and cinnamon, using soy sauce for the worchershire and I added some liquid smoke and sage.