First, here are some lovely mini strawberry cupcakes we began last week and completed on Monday.
The coconut frosting is fab, even though I’m not very good at piping it.
Once in awhile, though, I do produce a pretty one!
Now, onto the true task of the week: my Level II final project . I realize I’ve been cryptic about it (even more so than I was with Level I). The difficulty, in regards to this blog, is that not only is my project is mostly written work, but it’s something that won’t be fully fleshed out until after I leave 105degrees. I’ll go ahead and give you the gist of the project, though, if you can keep a secret: it’s a rough draft of a cookbook proposal. Yep, this leads right into my #1 post-105 goal: landing a cookbook deal.
I’ve got a fantastic concept going, if I may say (about which you’ll hear more details sometime in the future, I hope!). I already have a table of contents written, with well over 100 recipes in the making, and I’ve spent the past week developing and testing many of those. At graduation tomorrow, I’m to present a synopsis of my proposed book and serve selections from one of the chapters. My chosen chapter? Hummus.
That’s right, folks. My mostly-raw cookbook will have NO salad chapter; in its place is an entire section of HUMMUS recipes.
Today I made eight (8!) small batches of raw hummus to serve at graduation tomorrow. Half of them have a zucchini-tahini base, the plain version of which you see below.
Of the zucchini batches, I also have a Tex-Mex hummus…
…an Indian curried hummus…
…and a spicy chipotle hummus.
The others have a cashew-macadamia nut base. I made a plain nut hummus…
…a sundried tomato and pesto hummus…
…a Kalamata olive hummus…
…and a red pepper hummus.
You’d think I’d be hummus’d out by now, but I’m actually quite eager to gobble these up at graduation tomorrow. Wish me luck!
QUESTION OF THE DAY:
Would YOU be interested in a vegan, gluten-free cookbook with both raw and cooked options?