Day Four: Pumpkin Bread

I took it easy last night and made pumpkin bread from a mix. A lot of mixes from Trader Joe's are vegan -- they call for you to add eggs, water, and oil to the mixture. If you use Ener-G Egg Replacer in place of the eggs, it comes out just as well. I think if I make this again, I will make a ginger cream cheese glaze to put on top.

Ginger Cream Cheese GlazeThis is the cream cheese frosting from the zucchini cinnamon rolls that Jes from Eating Appalacia posted on her old blog, Cupcake Punk. The only change I made was to add 1 teaspoon of ground ginger.

Ingredients:
About 3/8 (3 oz) of a container of Tofutti Better Than Cream Cheese
1/4 c Earth Balance margarine, softened
1 1/2 cup powdered sugar
1 tsp vanilla extract
1 tsp ground ginger
1/8 tsp salt

Directions: Beat all ingredients together and put on top of cooled pumpkin bread or muffins.

Day Fourteen: Olive and Mochi.

So, I missed a week of MoFoing due to work being absolutely exhausting. I am back on the horse, though. And to make it up to you, here is a picture of our new puppy, Olive:

We adopted her about a month ago. She's a rescue dog; someone found her in a field and turned her in to the pound. She has what I think is a breeder tattoo on her belly. I imagine her escaping some godforsaken puppy mill and roughing it by her lonesome until the day we picked her up and spoiled her rotten with cuddles, soft pillows, and a seemingly endless supply of sweet potato chews. This dog will cuddle against you like nobody's business.





In vegan food news: Chiv found vegan mochi at Trader Joe's today. I haven't had mochi in years. They come in a six pack of three flavors: coconut, mango, and chocolate. All of the milk used is coconut's milk. And they're pretty. I approve.