I made some of these Golden Vanilla Cupcakes from the book Vegan Cupcakes Take Over The World for my family at the weekend, and will also be having them made for us at our wedding by our new caterer to whom we gave the recipe.After the recent drama with our last chef leaving, we managed to find a new venue, Mar Hall in Bishopton who gave us a list of vegan options to choose from for our new menu- we decided on parsnip and thyme soup for the starter, open ravioli with wild mushroom and asparagus in truffle oil for the main, and apple crumble with soya ice cream for dessert, followed by the aforementioned cupcakes, which sounded like a tasty menu. :) I'll try and get a few photos on the day to post here. ;)
Only a fortnight and one day to go now till I'm a married woman! I've not got much more to organise now, I'm having my hair trial tomorrow and bought the last of my favours today(I'm not telling what they are as they're to be a surprise for some readers!) All those cupcakes meant I've gained enough weight that I can now fit back into my wedding dress, which I tried on again at the weekend at my parent's house. :D
This here is a roasted marrow stuffed with golden vegetable rice (I cheated on this and used Uncle Ben's, which is vegan). My mum was given the marrow by a friend from work who grows them herself, and it was massive- to give you an idea of the scale, here's a photo of it in the fridge...
Big, eh? And that thing in the shelf above the marrow wrapped in the clingfilm is new Soya Free Cheddar Style Cheezly (I tried to find a link but it's not on their website as yet, I got mine in Holand and Barrett.). It uses pea protein instead of soya. It melts. tastes delicious and their best yet IMO. 5/5
