Cupcakes Rule the Day

I know the menu calls for cookies, but it was just a cupcake kind of day.
We decided to try a new recipe, Vanilla Cupcakes, in a fabulous book called 500 Vegan Recipes.
I used the basic recipe except I substituted whole wheat flour. I also made an 8x8 inch cake with the
leftover batter rather than more cupcakes.

This is really a great cookbook because it has everyday dishes and the slightly more exotic.
A good mix for a family. I think I'll make it a goal to try each of these recipes over the next 2 years.

Supper went as planned...I think.

We had speckled butter beans, which I buy frozen. They aren't anywhere near as inexpensive as dried beans
but they taste so good. (It takes about $4.50 to buy enough for a meal and a few leftovers to add to something else.)  I cooked them in Rosey.

I learned how to cook rice in the pressure cooker and it was so fast!  I used the directions in this great book by Lorna Sass.  It isn't all vegetarian meals, but the directions on cooking beans and grains are fabulous.

The slaw was simple:
pre shredded cabbage
3 huge tablespoons of brown spicy mustard
big dash of Original Mrs. Dash
And let it chill.

Cornbread and Rutabegas

My husband and I love simple meals. Eating a vegan diet makes it easy to stick to simple meals and this is one of our favorites.

I love my BRK pressure cooker. It was expensive, but has quickly repaid me with fast, tasty food.

To cook rutabagas in pressure cooker -- peel and dice in cubes and put in pot. Add spices of your choice. I use garlic and various herbs along with a little salt and pepper. Bring to a boil and then put lid on. Set pressure on 2. When "button" pops up and steam begins to escape at a steady pace lower your heat. Set time for 6 minutes. When time is up do rapid cool down. (Put under running cold water.) When button drops you can remove lid. Test doneness and seasoning. Super easy!

I'm a "Southern Lady" and I love cornbread. I grew up always eating white cornmeal and I often use it if I am buying meal and not grounding my own popcorn. Blue Ribbon is the best brand....just because my mama says so....lol.

When I first starting trying to get my family to consider a vegan diet I was constantly looking for old favorites reworked.

The Vegan Lunchbox has a wonderful recipe for cornbread that we just love. My children ask for it and tell me it is sweet enough that they could eat it for cake. I love the fact that I use all whole grains and no milk/eggs. It isn't an inexpensive bread because it does have pure maple syrup in it, but boy is it good! (By the way, my book is one of the first editions, but there is a second edition that doesn't cost $71...lol)

The corn and bean salad was my variation of a recipe I found in a McDougall book. I just didn't want the complicated additions so I simply used 1 can of corn and 1 can of black beans -- both drained. Then I added a big dollop of hot salsa. Stir and chill.

This was our simple supper for Monday night.