Hybrid Dessert

I started out making apple phyllo strudels from Vive le Vegan, but the phyllo was not cooperative, and well, let's just say that we did not get along. No one has seen the phyllo since. So I was left with a bowl of apple filling. I decided to make an apple crisp. So much easier. I used the apple raspberry crisp recipe from La Dolce Vegan, but only used the topping ingredients. So we have a Vive-Dolce apple crisp, and it is yummy! My grocery store finally started carrying soy ice cream again, so I just had to buy some to serve with it. Mmmm, nothing better than baked apples.













Today, Billy begged me to make the carrot ginger muffins from The Garden of Vegan. This is a miracle and made me very happy for two reasons: 1) He never knows what he wants, and I have to drag it out of him when I'm packing lunch, 2) He requested vegan food!! These muffins are a favourite of his (sans pecans though). They look a bit different than usual. I usually make 6 jumbo muffins, but decided to make 12 smaller ones, so they'd fit in our lunches. So the tops cooked a lot more. They're still yummy though, especially when they're warm and slathered with a bit of margarine.













Tonite I made spring rolls from Vive le Vegan. These are baked, but they still get crispy without the oil and frying. Mine didn't get too golden on the top, but they're still super crispy. I made a ginger dipping sauce (also from Vive). The rolls are pretty good, they lack *something*, I'm not sure, but its missing some flavour. I like them though, and the dipping sauce adds a lot of flavour. These would be fun for lunches too. The filling contains carrots, celery, ginger, garlic, shitake mushrooms, rice noodles and some seasonings. This was my first time working with spring roll pastry, and I was very pleased. Much better than the above phyllo incident. I look forward to trying the pastry with other ingredients too.