Imbolc became my favorite seasonal celebration while living in Seattle where spring was bursting out everywhere by early February. For the past two Februarys here in Colorado spring hasn’t really come until May. This year it’s a little different as we’ve been having a heat wave – in the upper 50’sF many days. In spite of the relentless sunshine problem, the spring-like days have been a nice surprise. So, much celebrating here at the Jumblehome this week…
Candlemas Monday: Shellyfish’s salty Crêpes (and not just because she said that she wuved me on Sweetness & Light Saturday ;-)) with Sunset’s Coffee Mushroom “Cream” Sauce (light on the soy cream) and side of Vegan Dad’s Vegan Bacon. Any leftover crepe batter will be sweetened with agave nectar and a dash of cointreau then drizzled with ganache for dessert :-).
VBLT Tuesday: We’ll use the leftover bacon for vegan BLT sandwiches with a side of leftover coffee mushroom cream sauce over fettuccine.
Carry out Friday
Food and Wine Weekend: Happy Vegan Face‘s Super-Stuffed Calzones with Candle Cafe Herbed Tofu Ricotta and Marinara sauce for dipping.
Baked treat of the week: VegPantry Lemon-Rosemary Crumb Cake (although I may use poppyseeds instead of rosemary)