In an ongoing effort to use up some basil that I had, the first snack is a white bean and basil dip with some carrots. It didn’t turn out as well as I’d hoped, but it’s still good. It’s simply a can of white kindney beans, rinsed and drained, olive oil, basil, salt, pepper and garlic. I think it really needed more olive oil, but I’m trying to keep the calories down. With all these snacks, I’m sure you can see why.
The second is UnCheezits, from Cat-Tea Corner. I hadn’t made these in ages. They’re so good, I really don’t know why!
The last is Pineapple Upside Down Cake. The recipe was posted in the livejournal vegancooking community. I used half all-purpose and half-whole wheat pastry flour in the batter, and I took the suggestion in the comments about making it the “southern way” by cooking the pineapple with the brown sugar in a cast-iron skillet first, then pouring the cake batter over it and baking it that way. I thought it came out nice, although my skillet is a little big for something like this, so it came out rather flat. Tasty though!
And flipped over on a platter…