Now that it's warming up (slightly) I'm trying to increase the amount of fresh greens in my meals. But that's not where this post is going.... I've had a hard time eating salads this cold winter and have indulged in plenty of warm vegan comfort foods. Speaking of mega-comfort-food, yesterday I made a recipe that's turned into a real favorite the past few months, vegan Shepherd's Pie. And why stop there? We had vegan Lemon Rosemary Cupcakes for dessert. Today I'm eating a huge salad for dinner. Balance, right?
Vegan Cupcakes Take Over The World. I added lemon zest, lemon juice & fresh rosemary to the cake batter, and frosted them with the Lemon Buttercream recipe from the same book. So good & light & lemony! This book is so awesome. I've made several of the recipes and they've all turned out super yummy.