Coconut Oil & Peanut Butter Frosting, Nutritional Gravy. And Monopoly.

Yesterday was my stepdad’s birthday. Sunday we had a birthday dinner and cake, and played an extremely long game of Monopoly – or, as Mumra likes to call it, Monotonous. Anyway. Mom bought “regular” cupcakes and I made a vegan cake. I forgot to get stick margarine (generally firmer than the stuff you get in a tub) but I had coconut oil and peanut butter, and when I googled those ingredients with the word frosting, sure enough there was a recipe.

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Here’s the original recipe from
I started with 6 Tbsp coconut oil (solid) and 2 Tbsp peanut butter, but ended up adding more peanut butter. I also added a couple pinches of pink salt, and way more maple syrup than the recipe calls for. I mean, it’s frosting. I want it to be sweet!

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I maybe should’ve used a mixer instead of stirring it with a spoon like the recipe said to because it didn’t get nice and smooth and creamy. But I was in a hurry, so I went with it. I made a 9×13″ cake, and there was just barely enough frosting to cover it with a thin layer.

Mother was also cooking up some root vegetables and a lentil loaf and asked me to make some kind of gravy. I decided to do a Nutritional Yeast Gravy from

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Toasting 1/4 C flour & 1/2 C nutritional yeast over medium heat. I just stirred it every so often until it gave off kind of a nutty scent.

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In a medium saucepan, I heated some oil (recipe says 1/3 C, but I didn’t measure) and added probably close to 1/2 C finely chopped onion. I let the onions sizzle in the pan for a few minutes,

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then added the nutritional yeast/flour mixture and stirred it in.

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Next I heated 2 1/2 C water with some fake chicken bouillon added (you can use vegetable or whatever, or use a stock instead of water). Once it was very warm,

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I added it to the other ingredients and stirred it in. Season to taste with salt, pepper, garlic, paprika, and cayenne. I didn’t add tamari.

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Here is part of the lovely spread mom put together: salad mix, pomegranate seeds, olives, fermented carrots, onions, sauerkraut (I think), hummus & veggies, and chips, salsa & guacamole.

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Various root vegetables covered in the gravy. I’m not sure how to describe the flavor, but it was so good, I made myself late licking the pan. Definitely a recipe I’ll try again.

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Then we started what turned into a three hour game of Monopoly. I’m the little doggie, he’s always been my favorite (although I probably hadn’t played since I was 10).

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The poor pooch landed in jail at least half a dozen times, and I went broke instead of passing Go and collecting my $200 🙁

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It didn’t help that none of us were willing to trade or sell our properties for a reasonable amount. But cake makes everything better. Even though the frosting didn’t look very pretty at all, it was really tasty. Even my dad liked it, and he loves the traditional shortening based stuff you get on store-bought birthday cakes. His only complaint was there should have been more frosting.

Here’s one Cake Recipe that is a bit complex with lots of extras thrown in since I used it to break the fast after Lent. Or you can try this basic Lenten Cupcake recipe.

Gravy Recipe Recap:
1/4 C flour
1/2 C nutritional yeast
approx 1/3 C oil
1/2 C finely chopped onion
2 1/2 C water with bouillon, or veggie stock
Salt, pepper, garlic, paprika & cayenne, to taste

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