Tonight I had a craving for lentils and cauliflower again, but didn’t want the same meal I’ve had in my post before so I made a few additions.

I prepared the cauliflower the same way like I did here. The red lentils were prepared like before, too with an addition of 1/2 tsp. curry powder and a dash of chili powder.
To make the dish more colorful I roasted a red & yellow bell pepper and some zucchini that I sprinkled with salt, pepper, onion and garlic powder in the oven for 20 minutes on 375°F.

Yesterday I went to the Bio supermarket to get new agave and bought Falafel. Homemade ones would’ve tasted better for sure, but they weren’t bad and the idea of having Falafel ready within 8 minutes was quite appealing so I bought them along with new whole wheat pitas.

I bought a sunflower seed based pepper & pepperoni spread that I used, along with 1/4 cup shredded red cabbage, tomatoes and cucumber.

And I made Happy Herbivore’s Fat Free Carrot Cupcakes with Maple Frosting. I used a little bit too much applesauce, because after 20 minutes in the oven they were still a little gooey inside. But did I mind? Hell no, there was no egg in there so I could have just as well eaten the raw batter =p To be honest I snacked quite a lot while mixing together the applesauce, shredded carrot and vanilla. Tasted delicious! I think I’ll make that as a snack again soon!
But back to the cupcakes – my best (girl)friend tried one and loved it, the icing in particular. She’s an omni so I got the „There’s really no egg in there? Amazing…!“ between each bite, ha ha!

So, tomorrow the big baking for the night’s party will take place. I’m so excited!
I have to hurry now though, the boyfriend’s waiting!

Hear you on Sunday I guess. Happy Easter and have a nice weekend everyone!