Vegan Superbowl II (and the best cupcakes EVER made)

Delicious

Geaux Saints!!!

That was a great game and we had some good food, beer and cupcakes!!! We had the standard food: Chips, dip, hummus, trail mix, and chili (I used smart start breakfast sausage in my typical veggie and bean chili. People seemed to like this-just crumble the sausage and crisp it up nicely in a saute pan and add to chili at last minute). The picture below doesn't show one of our treats because frankly by the time they came out of the oven, anyone who cared about taking a picture (me) was two beers and a lot of potato chips in the hole!

Sweet Potato and Spinach Quesadillas:
Makes 18 pieces
2 medium sweet potatoes roasted at 350 for 45min until mushy
2 cloves garlic
1 tsp cumin
2 tsp salt
3 cups baby spinach
1 chipotle pepper in adobo or 2 tsp chipotle hot sauce

Peel sweet potatoes when cool and place flesh in food processor with spices and chipotle. Meanwhile sautee spinach in 1tsp EVOO and crushed garlic until just wilted. Process until smooth. Remove mixture to a bowl and fold in half a can of black beans. Spread filling on half of a tortilla (you can get all different colors/flavors) and fold in half. This should fill 6 tortillas. Spray baking sheet with canola or olive oil spray and bake these for 5-7 min on each side. Remove from oven and let cool 10 minutes. Slice with a pizza cutter into three pieces and serve with guacamole. The smokey sweetness is great with the cold tangy-ness of the guacamole!

For dessert we had the yogurt pineapple cake from Eat Drink and Be Vegan which was very good with fruit and soy whip cream (this stuff tastes just like Redi-whip so I didn't get any complaints!) and I made some special cupcake pictured below. It is a known fact that I could eat peanut butter and banana sandwiches all day but don't (I can't keep peanut butter in the house anymore because I really will eat a jar every 3 days) so this is my all out tribute to peanut butter plus chocolate. How could anyone NOT like these????

Banana Chocolate Chocolate Chip Cupcake with Peanut Butter Chocolate Mouse Frosting:

Cake:
1 Box Duncan Hines chocolate fudge cake or chocolate devil's food
1/2 cup vanilla soy yogurt
2 ripe bananas (brown almost black)
1/4 cup canola oil
1 1/3 cup water
Ener-g egg replacer equal to one egg mixed into water
1/2-3/4 cup vegan semi sweet or dark chips
Combine ingredients and bake according to package directions (16-18 minutes)

Frosting: This frosting comes from a peanut butter pie recipe HERE. It is damn good as pie or layered in a martini glass with any of the following: banana slices, chocolate sauce, peanut butter, crushed cookies, and topped with soy whip cream for a fancy looking trifle OR eaten straight out of the Tupperware you put the leftovers in (whatever!)

1 12 oz container firm silken tofu (yes it sounds like a contradiction but it is real I got mine at Whole Foods)
1 cup creamy peanut butter (I use the real stuff and always pour off the initial layer of oil before stirring. I like Trader Joe's organic creamy)
1/2 cup pure maple syrup
1 cup vegan semi sweet chocolate melted

In food processor process tofu and maple syrup until smooth. Add peanut butter and bleand again, completely scraping down the sides of the bowl until everything is smoothly combined. Then add melted chocolate and process until uniformly creamy and delicious. This makes more than enough to frost the 18 cupcakes I made but weirdly it disappeared by Monday night!

Here's a picture of the peanut butter filling in a pir crust with crushed chocolate covered pretzels. I think it would be prettier topped with soy whip cream and chopped chocolate. I'll make one and update soon =)