I really hope the new site doesn't crash your browser.
I really hope you don't get a megazillion emails from Feedburner.
I really hope you like it!
UPDATE: Oh, no. I just received the Feedburner subscription email and saw that it included the most recent ten posts in it. I'm so sorry! That's what I feared the most, and that's exactly what happened. :(
Should we carry on with the cooking and the eating now that Wing It Vegan is up and running again?
Saint Patrick's Day is coming! This is the first year since I started blogging that Mr. Wing-It and I have been home for this holiday. I am not Irish and neither is Mr. Wing-It, but we're both down with any holiday that has anything to do with food. Plus, I really want to visit Ireland some day, so that validates my right to celebrate this holiday right there. Yes, it does!
Anyway, I made a little batch of savory cupcakes with broccoli mashed potatoes because it is mandatory that one eats green food on Saint Patrick's Day. I did something I haven't done in over a decade and used a drop of green food coloring in the mashed potatoes. I'm not a fan of using food coloring, but the broccoli mashed potatoes didn't look in-your-face green like I had envisioned, so I figured one drop of food coloring isn't going to kill me. You can leave it out if you want a more natural, more pastel green.
Also, you can use any meatless meatloaf recipe that you like best. This is my favorite meatless-loaf that I make with my absolute favorite vegan beefless crumbles made by Beyond Meat. They are soy and gluten free, and they are delicious! I hadn't eaten any beefless crumbles in years because I went off the ones I used to enjoy in the past, so it has been nice to have a good beefy substitute that tastes good and works wonderfully.
Savory Cupcakes with Broccoli Mashed Potatoes
Recipe Type: Entree
Cuisine: Vegan, Gluten-Free Option
2 large russet potatoes, peeled and cut into cubes (about 24oz/640g)
3.5oz/200g frozen broccoli
2 1/4 cup meatless crumbles
3 tbsp chickpea flour
1/4 tsp salt
1 1/2 tsp onion powder
3/4 tsp ground thyme
3 tbsp barbecue sauce
3 tbsp vegan mayo
3 tbsp breadcrumbs
olive oil for brushing
a dollop of vegan butter
extra salt and pepper, to taste
1 or two drops of green food coloring
What To Do:
What do you think? Would you eat savory cupcakes or do you think they would break your brain because your brain would expect them to be sweet? Did I ever tell you about the time when I used a chunky block of white chocolate instead of a chunky block of parmesan cheese to grate over my pasta? Yep. I did that. My mom had the white chocolate sitting on the table because she was baking something and I just picked it up and piled that stuff up high on top of my pasta like it was going out of style. I took a bite and my taste buds were horrified. My brain was shocked and confused. It looked like salty cheese. It tasted like sweet chocolate. It was not good.
I made a similar version of these but with plain mashed potatoes back in 2008. Those had little parsley leaves as decorations, and by the looks of that photo I had piped the mashed potatoes onto the mini meatless cupcakes straight from a pastry bag. No decorating tip. So if you don't have a decorating tip you can still make make these! And if you don't even want to bother piping them at all, you can also just *plop* the mashed potatoes on with an ice cream scoop or even with a regular spoon. Check out this Mashed Potato Snowmen post to see how I did just that.
OK. I've done my damage here. Happy green food day!
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