C + C Cupcake Factory
We had an entirely post punk kitchen-themed dinner at my place last night. It was a generally carribean affair (though some of the ingredients (maple syrup and soy sauce, I’m looking at you) seemed suspiciously non-indigenous), featuring our interpretations of Jamaican jerk tempeh and seitan served alongside limey coconut rice and “garlicky” kale. Feast your eyes upon our splendiferous bounty:
I went pretty much by the book here, and Russell, Eric, and myself were all pleased with the results. A few small additions included the tempeh, which adds some much-needed protein to the meal (and did an excellent job of soaking up the marinade) some chipotle powder for extra spice, and tomatoes, which go together with kale like peas and carrots. The rice was a little dry, but I think that my unfamiliarity with gas cooking may be to blame. The real stand-out of the the evening, however, was dessert - in this case, the titular cookies and cream cupcakes. The recipe for these came from the copy of Vegan Cupcakes Take Over the World that my friend Homefries (who taught a vegan cupcake-making class just this past weekend (as mentioned in last week’s Weekly Dig)) lent to me. They were, as the saying goes, sweet.
Here they are, all orbital and nuclear:
Everybody dance now.
