emoji party.

Milo is turning 8 this year, and he wanted an emoji themed party! I created this invite a few weeks prior to the day.

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We had 22 kids come play broomball at the local skating rink. I made cake and cupcakes, and the goodie bags had emoji pez, plush emoji keychains and emoji fruit snacks packaged in a little yellow bag.

Milo will only eat cupcakes that I make, but loved this idea to turn cupcakes into a cake. 14 cupcakes fit on this tray, and I had to do a batch and a half of frosting to get it to cover the “cake” nicely. I used fondant for the eyes and smile. Then we had some poop cakes too. Both were a hit with the kids. some even wanted TWO cupcakes! I used recipes from vegan cupcakes take over the world

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The party was chaos, but the kids had alot of fun!

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ricotta stuffed portabellas.

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I am obsessed with Kite Hill products, especially the ricotta cheese. I have made lasagna with it, and I also have topped some polenta with it. I had half a tub left, and was trying to figure out what to do with it, so I decided to stuff some portabellas! I whipped this up and ate it for lunch and felt like I was eating something so fancy!

2-3 portabella mushrooms
1/2 tub kite hill ricotta
fresh spinach
vegan parmesan
garlic
Vegan sausage (I used field roast and diced it up)
Pasta sauce
salt and pepper
balsamic vinegar (optional)

Chop your spinach. Add to ricotta: spinach, vegan sausage, garlic, salt, pepper. Lightly toss your portabella in a little bit of balsamic vinegar (optional); season with salt and pepper. Fill portabella with ricotta mixture, top with some vegan parmesan and bake at 400 degrees for about 25 minutes.

Top with spaghetti sauce and enjoy!

spaghetti carbonara with shitake bacon.

 

spag.jpgI had seen this recipe floating around on the internet for quite some time now, and added it to my list to make. Glad I did. this was EASY and delicious. We served some roasted broccoli with it. You would think you slaved for hours making this dish – when it really comes together in no time!

SHIIITAKE BACON

  • 1 pound shiitake mushrooms,
    trimmed and thinly sliced
    (about ¼ inch thick)
  • 2 T olive oil
  • 2 T soy sauce
  • 1 tspn maple syrup
  • 1/2 tspn liquid smoke
  • 1/2 teaspoons sea salt
  • ½ teaspoon freshly ground black pepper

PASTA CARBONARA

  • 1 pound long pasta
    (spaghetti, linguine, fettuccine)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 14 ounces soft tofu
  • ½ cup water
  • 2 tablespoons lemon juice
  • 2½ teaspoons sea salt
  • Freshly ground black pepper
  • Chopped fresh Italian parsley for garnish
  • vegan Parmesan Topping

For the shiitake bacon:
Preheat the oven to 375°F.

Mix together the ingredients for the mushrooms. Slice mushrooms long-wise and thin and coat with liquid. Spread them on  a large rimmed baking sheet and bake for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp.

For the pasta:
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and return to the pot.

Meanwhile, heat oil in a medium skillet over medium heat. Add onion and let cook until soft. Add garlic and let cook a few more minutes. Remove from heat.

In a blender, combine onion, garlic, tofu, water, lemon juice, and salt. Process on high until very smooth, about 2 minutes.

Add sauce to pasta and toss to coat. Season with pepper and add more salt to taste. Let pasta sit for about 5 minutes to allow sauce to thicken slightly. Top with shiitake bacon, parsley, Parmesan topping, if using, and serve.