yum, yum kidcupcake!: Sadie's found her voice

Not too many pictures from last week. Only 2 to be exact.

Sadie has found her voice and is not afraid to use it.
I made a recording of it but I can't figure out how to get it from my phone to the computer so you can hear. I'll keep trying.
It's so fun to just listen to her go. She's is getting more and more entertaining each day. I don't know what is more entertaining, when she's talking to us or to herself!

Those teeth are definitely a comin'. That kid has her fingers in her mouth constantly. The drool is never ending and you can hear her sucking and chewing on her fingers from across the room.

We finally bought a BBQ, now we just have to put it together. I'm so excited.
We have a nice little balcony with a nice little herb garden and some cool plants. It's going to be fun hanging out and grilling up there.

Over the weekend, we had another brunch party with Ian and Tracy.
We made donut muffins, blueberry cornmeal pancakes and a tofu quiche.
I still haven't found a donut recipe I love, but the pancakes and quiche were pretty alright.

This is Ian's plate, he always makes a nice one.

Tofu Quiche
from Real Food Daily, by Ann Gentry
Firm tofu is blended into a creamy mixture and seasoned with garlic, oregano, thyme, and a bit of umeboshi to serve as the custard for this quiche. As the tofu mixture bakes, it sets up just like a traditional quiche.
Instead of leeks, we used caramelized onions, mushrooms and some smart bacon.
The smart bacon was gross but the rest of it was real good.
I also used all-purpose flour completely and added 2 tablespoons of ground whole flaxseed meal.

Serves 6

FOR THE CRUST:

3/4 cup unbleached all-purpose flour

3/4 cup whole wheat pastry flour

1/2 teaspoon baking powder

1/2 teaspoon sea salt

1/4 cup canola oil

3 to 5 tablespoons water

FOR THE FILLING:

12 ounces asparagus, trimmed

4 tablespoons olive oil

3 leeks (white and pale green parts only), thinly sliced

2 tablespoons minced garlic

4 teaspoons chopped fresh oregano

4 teaspoons chopped thyme

1 3/4 pounds water-packed firm tofu, drained

3 tablespoons umeboshi paste

3/4 teaspoon sea salt

To make the crust: Position the rack in the bottom third of the oven and preheat the oven to 375 degrees F.

Blend the all-purpose flour, pastry flour, baking powder, and salt in a food processor. Pulse in the oil

until the mixture resembles coarse meal, then mix in enough water to form moist clumps.

Gather the dough into a ball, then flatten it into a disk. Press the dough into a 9-inch-diameter tart pan with a removable bottom.

To make the Filling: Cut off the top 3 1/2-inches of the asparagus tips and set aside. Cut the lower portion of the asparagus stalks into thin slices.

Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat. Add the leeks, 1 tablespoon of the garlic, the sliced asparagus stalks, oregano, and thyme. Saute for 8 minutes, or until the leeks are tender.

Meanwhile, bring a large pot of salted water to a boil. Add the asparagus tips and cook just until crisp-tender, about 2 minutes. Drain well and place on paper towels to drain further.

Blend the tofu, umeboshi paste, salt, and the remaining 2 tablespoons olive oil and 1 tablespoon garlic in a food processor until smooth and creamy Transfer to a large bowl and stir in the leek mixture.

To assemble the quiche: Spread the tofu mixture over the prepared crust, mounding slightly in the center. Arrange the asparagus tips like the spokes of a wheel atop the filling, with the tips pointing toward the edge.

Bake the quiche for 45 minutes, or until the filling is set and golden. Let stand 10 minutes, cut into wedges and serve.

The donut and pancake recipe came from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero, if you don't already have it, get it.
I make something from it almost every week. It's pretty easy to follow and the ingredients aren't hard to find. Also, we have made many vegan dishes into vegetarian instead as well.
(I'm just feeling too lazy to type out recipes this week, sorry).

On Sunday, Peter celebrated his first father's day.
Sadie bought him a pretty neat NYC coffee mug and I had a poster matted that he has had for like 5 years.
We made the same pancake recipe but added some ancho chili and chipotle powders instead of blueberries. mmmmmmmmmmm

Later in the day we went over to my parent's house.
I made some vegan cupcakes for the occasion, the Simple Vanilla Cupcakes with Agave Nectar and Fluffy Vegan Buttercream frosting (Vegan Cupcakes Take Over the World, same authors as Veganomicon)