Auntie Cari's Birthday Spinach Salad and Cupcakes

So it's Saturday and my sister-in-laws Birthday was yesterday so we are gathering with the Godbois family this evening to celebrate.  As we are not gathering at our house, and it's Cari's birthday so she is not cooking, Jeff's dad is preparing dinner this evening, and this always adds an interesting flare to the evenings festivities.  He's a great cook and can barbeque up a mean chicken breast, and mash some potatoes and squash. 

Since we are approaching Thanksgiving, this seems to be the standard for most non-vegans this time of year.  However being both vegan and gluten free, this poses a little problem. Namely I can't eat any of that dinner.  So set out to find something for dinner, not just the delicious cupcakes I am making for dessert. (But we will get there).

In preparation for Thanksgiving, we did a test run last weekend of VegNews' Gluten Free Thanksgiving recipes or Parsnip, Pumpkin and Kale Lasagna and Tempeh Bacon Spinach Salad.  I did decide this is what I will make for Thursday, but literally just finished the leftovers yesterday, so wasn't ready for that.  But decided the salad would be a great addition to the meal for everyone.

Wilted Spinach Salad with Tempeh Bacon:

Serves 8

For Tempeh Bacon:

1 8 oz package of Tempeh, thinly sliced

1/3 cup of red wine

1/2 tbsp liquid smoke

1/4 cup maple syrup

2 tablespoon tamari (I used Braggs liquid aminos in place of it)

1/3 cup olive oil

1 tsp vegetable broth powder

1/8 tsp allspice

1 tsp smoked paprika

1/2 tsp salt

1/4 tsp of freshly ground pepper

For salad:

1 tsp Olive Oil

1 large Vidalia Onion, thinly sliced

5 cups baby spinach

2 tbsp fresh Lemon juice

1 tsp lemon zest

1/2 tsp freshly ground black pepper

1.  For tempeh bacon, in a shallow dish, arrange tempeh so strops do not overlap. Combine remaining ingedients in a medium bowl and pore over the top of the tempeh to marinate overnight (or at least 4-5 hours).

The Tempeh ready to bake

2.  Preheat oven to 300 degrees and line a baking sheet with parchment paper. Place strips onto the sheet and bake for 1 hour, or until crisp, flipping halfway through. Let cool them crumble. Set aside.

3. For the salad, in a plan over nigh heat, heat oil. Add onion and 3/4 tsp of salt and saute until onions turn translucent.

Reduce heat to medium high and continue sauteing until onions turn a golden brown. Reduce heat to medium and let cook over medium stirring often, until onions turn a deep caramel brown.*

4.  In a large bowl, toss spinach, remaining 1/4 tsp salt, lemon juice, lemon zest, and pepper. Add caramelized onions and stir gently. Top with tempeh bacon crumble before serving.

*When caramelizing onions, be use to take it slow, if you don't watch them and the temp is too high, they will burn and you will loose the sweetness.

And for Dessert: 
Chai Latte Cupcakes with Cinnamon Butter Cream frosting

The cupcakes came from my favorite vegan cupcake book.  Vegan Cupcakes Take Over the World

The Frosting, after much experimentation:
For a dozen cupcakes:
1/4 Cup of Vegan Butter(Earth balance Sticks, not spread)
1/4 Cup of Vegan Shortening
1 tsp Vanilla extract
1/2 tsp Cinnamon extract
2 Cup Powdered Sugar
1-2 tsp cinnamon (depends on the strength and preference)

**** Here is the key***** Let the frosting sit in a bowl or pastry bag in the fridge for at least and hour to let the flavors blend.  
I have used this frosting on apple cinnamon cupcakes and pumpkin cupcakes as well.  It is AMAZING and so simple!!

Or my 3 year old just likes to eat it, straight on her tongue is her favorite vehicle for this frosting.

Enjoy, and Namaste!