Since I am off these next 2 weeks so my hand can heal, my wonderful roommate Kim (Hi Kim!) has been doing the cooking and baking. First we started off with the St. Patric's Day zucchini muffins and they came out great. I was reading the directions off and forgot to tell Kim 2 ingredients, those being sugar and walnuts. The walnuts got added to the top along with a cinnamon crumb topping but the sugar was forgotten about until I took a bite and noticed that something was missing. Next time we will be making sure that there are more raisins and that all the ingredients get in there before baking! There was also a banana bread made after this which looks amazing but is a gift present so I haven't eaten it yet. Kim made a glaze of walnuts, brown sugar and vegan butter. It made a toffee sort of thing on top. I'll let you know how delicious it is!
Our kitchen was already a disaster from all the baking so we decided to make a big pasta salad for dinner. After cooking a box of tricolor rotini, a light olive oil vinaigrette (from the Newman's own line) was added. Kim chopped up tomatoes, peppers and cucumbers and added to the bowl. I served mine with a sprinkling of vegan cheese and a Tofurkey sausage that I quickly browned in a pan. Kim used cheddar cheese and pepperoni to go with hers. A couple ears of corn and 2 Shirley Temples on the side, 1 with extra cherries and 1 without!
This made a ton, more than enough for 4 people or for 2 very hungry women who like to have leftovers so they don't have to cook everyday. Try the Shirley's, you won't regret it!
Shirley Temple
Grenadine
Ginger ale
Cherries
Ice
Take a tall glass, fill it with ice. Add a generous splash of grenadine and a few cherries and top off with ginger ale. Serve with a straw and feel 5 again!
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