It’s a pesto fiesta in my pants, and… everything green is invited? (I might want to rephrase…)

I was feeling super pesto-y a couple of weekends ago, but I didn’t really want to have a pesto baby two days in a row, so I went for Isa’s inaugural Yet To Be Named Lower Fat Cookbook recipe of Spinach Fettucine with Edamame Pesto.

This is a bullshit picture, but you’ll live.

For being so much lower in fat than I’m used to, this is a pretty good recipe. The sauce is extremely thick and creamy, but yet light and full of basil goodness. I can definitely handle a main course of this if the next night’s dinner is…

Isa Pizza

As seen with whole wheat crust, homemade pizza sauce, pesto sauce, tofu basil ricotta, mushrooms and capers (because olives are the deeeeevilllll.) I don’t think that it’s  my most favoritist homemade pizza ever, but the Green Goddess Garlic is extremely hard to top. Also, I’m slightly sad that my whole wheat dough didn’t rise as much as my AP version, but that’s hardly the recipe’s fault.

Recipe from Vegan With A Vengeance

Here’s the awesometastic cupcakes that I made for the bake sale, and were pretty much the first stuff to sell out on my end of the tables. (I have a gift. A cupcake gift.)

Root Beer Float Cupcakes – My Sweet Vegan

Root Beer cake, chocolate ganache, vanilla buttercream

Chocolate Mint Cupcakes – VCTOTW
(Chocolate Mint cake, mint buttercream, melty chocolate ganache)

Raspberry Jelly Donut Cupcakes – Veganomicon

I didn’t get to test any of the cupcakes, as I wanted to sell them all, and I had never made the chocolate mint ones before so that was sort of a disappointment. Also, I finally got a hold of some root beer extract so I got to use that in the root beer floats instead of that weirdo Torani syrup. I suppose I’ll get to taste them next time!

Also, the jelly donut cupcakes are the easiest thing in the world to make, but I keep screwing them up! When I made them for a friend for Passover, I forgot to add the sugar before dumping all the batter into the cup liners. Before I made this pictured batch, I forgot to add the oil before doing the same. Also, I had a nice chat with a customer of the bake sale that couldn’t get his jelly to sink to the middle of the cupcakes to save his life. I thought maybe it was his baking powder or soda getting inactivated, but I’m hardly a food scientist. Hell, I can barely even get it right myself – but damn, they are good.

Not pictured: The green tea walnut biscotti from Vegan Cookies Take Over Your Cookie Jar, that was a little cajun on the bottom. I’ve been commissioned by a generous donor to make another batch, along with the root beer floats – all for a $1000 donation to Doctors Without Borders. Wow.

Haiti Cupcakes, made by Nicole and Sarah. Photo – fughawzi

Well kids, I’m overwhelmed. We had so many tables full of great vegan baked goods, and every time something would disappear, a new baker would appear with something new to take its place! The crowd was huge and never lulled, and we even had a couple of celebrity customers. (Sandra Oh was our first!)

Our final count, which does not include Locali or C’est La V’s generous contributions, comes to:

Drumroll, please…

$3285.43 (Total includes two extremely generous donations.)

!!!

I want to thank everyone that participated, that either baked, bought, or even just hung out. You all rock my socks. Special thanks to Afsoon, Adam at Baked LA, Bunny Muffin Bakery, Erica, Beth, Meghan and everyone’s favorite Wacky Waving Inflatable Arm Flailing Tube Man – Lawrence.

He works hard for the money. So hard for the money.