herbivore whore

What’s Thanksgiving without the Pumpkin Pie? And I made...

Fri, 23 Nov 2012 13:16:00 -0800

What’s Thanksgiving without the Pumpkin Pie? And I made the whole thing from scratch unless canned pureed pumpkin doesn’t count… Anyway, here’s the recipe.

First, make a Basic Pie Crust

Ingredients:

2 cups of flour

1 tsp salt

1/4 cup cold water

3/4 cup vegetable shortening

Directions:

1) Combine the flour and salt. Take about 1/3 cup of the flour and mix it with cold water.

2) Cut the vegetable shortening into the remainder of the flour until it’s crumbly. Add the flour and water and mix until the dough is formed. I like to use my hands at this point.

3) Roll onto a lightly floured surface to about 1/4 inch thickness or press directly into pan.

Next, the Pumpkin Pie Filling

Ingredients:

15-oz of pureed pumpkin

1 cup plain nondairy milk (I used almond)

3/4 cup sugar

3 tbsp cornstarch

1 tsp cinnamon

1/2 tsp salt

Directions:

1) Preheat oven to 350 degrees.

2) Combine pumpkin, non-dairy milk, sugar, cornstarch, cinnamon, and salt in a large bowl and mix well with an electric mixer.

3) Pour into unbaked pie crust and bake for 60 min.

4) Cool on a cooling rack, then refridgerate for several hours or overnight so that it will firm up.

And don’t forget the Whipped Topping

Ingredients:

1 can of full-fat coconut milk

1/3 cup powdered sugar

Directions:

1) Chill coconut milk in refridgerator from 4-12 hours.

2) Open cans of coconut milk and try not to stir or shake the contents inside. Carefully scoop the top, thick part of the coconut milk out and discard the remaining coconut liquid/water.

3) Place the coconut cream in a medium mixing bowl and add the powdered sugar.

4) Whisk until smooth and refrigerate up to 4 hours before serving.

Happy Thanksgiving Everyone!

Baking again. It’s been a long long while. Someone even...

Sun, 16 Sep 2012 23:18:00 -0700

Baking again. It’s been a long long while. Someone even asked me if I had stopped eating. Of course not. I just got a little burnt out or wasn’t compelled and I wasn’t sure of my direction with Herbivore Whore. So we’ll see. For now,

Strawberry Muffins with a Side of Creme

Makes 12 muffins

Ingredients

1 1/2 c gluten-free flour

1/4 c sugar

1/4 c brown rice syrup

1 tsp baking powder

1 tsp baking soda

3/4 c non-dairy milk (I used chocolate coconut milk ***)

1/3 c canola oil

1 tsp vanilla

1 c fresh strawberries (chopped)

Directions

1) Preheat oven to 375 degrees F. Grease muffin tins.

2) In a large bowl, mix dry ingredients.

3) Add wet ingredients to dry mixture. Be careful not to overmix.

4) Add strawberries and mix just enough to incorporate them. You want them to stay chunky.

5) Spoon the batter into greased muffin tins.

6) Bake 15 min.

7) Cool and serve with a side of creme!

***I don’t recommend chocolate coconut milk by itself, but it was the only non-dairy milk I had in my refrigerator.

It’s Cherry Picking Season!! So my sister and I went to...

Sat, 26 May 2012 18:24:00 -0700

It’s Cherry Picking Season!! So my sister and I went to Maggiore Cherry Ranch in Brentwood and got a whole bucket full of them. And since it’s also Memorial Day weekend and my best man friend is having a birthday celebration in his backyard, I decided to make a Cherry Streudel.

Ingredients:

1 defrosted puff pastry

3 tbsps sugar

1 1/2 tbsps all-purpose flour

1 pinch salt

2-3 handfuls of halved and pitted cherries

2 tbsps Earth Balance, melted

Sugar, for sanding

Directions:

1) Defrost the puff pastry according to package directions.

2) Preheat oven to 375 degrees F.

3) Combine the sugar, flour, and salt. Toss the prepared cherries with the dry mixture.

4) Unfold the puff pastry out flat.

5) Place the cherries in a line down the center.

6) Fold the dough over and tuck in the ends.

7) Brush the streudel with melted margarine and sand generously with sugar.

8) Using a serrated knife, make several diagonal slashes in the streudel.

9) Bake for 35 minutes until golden. Let it cool before serving.

*Adapted from the Apple Streudel by Vegan Yum Yum. Really, the possibilities are endless!

This meal was completely inspired by coconut milk. This is also...

Mon, 21 May 2012 11:59:00 -0700

This meal was completely inspired by coconut milk. This is also my first post that includes a savory food. Hey, I love my sweets, but I do try to eat a balanced diet.

Coconut Curry Tofu and Broccoli with Rice

Ingredients -

1/2 a block of tofu

1 head of broccoli

Thai curry paste

Coconut milk

Vegetable oil

Water

Salt (optional)

Directions -

1) Heat up vegetable oil in a pan.

2) Stir fry the tofu and broccoli.

3) Add water, cover and simmer for a bit until the broccoli turns a bright green.

4) Add a few tablespoons of thai curry paste, depending on preference.

5) Add about 1/2 can of coconut milk and water as needed. If you want a saucier curry, add more coconut milk and water, if you don’t use less. Add salt for flavor if so desired.

6) Serve with rice.

Coconut Milk Rice Pudding

Makes about 2 servings

Ingredients -

1/2 can of coconut milk

Sugar (or natural sweetener)

Approximately 3/4 cups of rice

1/2 tsp vanilla

Crushed cashews

Candied tamarind chunks

Directions -

1) Heat the coconut milk in a heavy saucepan over medium heat until it comes to simmer. Add about 2 tbsp sugar (or natural sweetener). You can adjust this to your preference.

2) Add cooked rice and simmer until it thickens. Be careful not to let it become too dry, you can add more coconut milk or another non-dairy milk to thin it out.

3) Remove from heat. Stir in vanilla.

4) Serve in a single serving dish, top with crushed cashews and candied tamarind chunks. Other variations include cinnamon, fruit, etc.

P.S. This is the beginning of savory foods appearing on my blog.

P.P.S. I am still without Canon 5D, so these were shot with my camera phone under tungsten lights. Ghetto… I’ve adjusted the photos so that the food looks more like it did in real life.

Hey, so it’s been awhile…here’s a new post. I...

Sun, 20 May 2012 14:41:00 -0700

Hey, so it’s been awhile…here’s a new post.

I know it’s not summer yet, but it’s 86 degrees where I am at right now and I had a bunch of lemons and strawberries so I couldn’t resist making Strawberry Lemonade.

I made a LOT. 96 Fl Oz = 0.75 Gallons! You’ll need:

12 Lemons

12 Strawberries

8 Cups of Water

Sugar or Natural Sweetener to Taste ( I used about 8 tbsp of Truvia)

Directions:

1) Prep your fruit by peeling lemons and remove stems from strawberries.

2) Juice prepared fruit.

3) Pour juice into large container.

4) Add water and sugar (or natural sweetener) to taste. Shake or stir to blend.

5) Serve in a glass, garnish with a sliced lemon if so desired.

6) Enjoy it outside in the backyard!

P.S. I am sans Canon 5D as I loaned it to a friend, but decided to try out this Instagram thing since it was released for Android last month.

Green Tea Mochi. Naturally herbivore-whore friendly and gluten...

Thu, 22 Mar 2012 23:11:00 -0700

Green Tea Mochi. Naturally herbivore-whore friendly and gluten free (but make sure to read all the labels to make sure). No substitution needed. Awesome.

Yields approximately 4 large mochi

Ingredients

1 cup of glutinous rice flour

2 tbsp sugar

1 tsp green tea powder

2/3 c water

red bean paste

cornstarch

Directions

- Roll red bean paste into balls no larger than 1 inch in diameter. Set aside.

- In a microwave safe mowl, mix together glutinous rice flour, sugar, green tea powder, and water.

- Microwave mixture on high for 2 minutes. Remove and stir. Return to microwave for approximately 40 seconds to 1 minute. It should be smooth and sticky.

- Dust a working surface and your hands with cornstarch.

- Scoop up about 1/4 of the dough and flatten while it is still hot. Be careful to not burn your hands. Place a ball of red bean paste filling in the center, and wrap the dough around the filling and pinch the edges together to seal. Try to shape the dough into a smooth round ball.

- Serve on tea plate or in cute little cupcake holders.

To honor Pi(e) Day, I made a Chocolate Banana Cream Pie. First,...

Wed, 14 Mar 2012 23:11:00 -0700

To honor Pi(e) Day, I made a Chocolate Banana Cream Pie.

First, I made a Basic Flaky Pie Crust.

Ingredients:

2 c flour

1 1/2 tbsp sugar

1/2 tsp salt

1/2 c plus 2 tbsp earth balance

2 tbsp vegetable oil

3 tbsp cold water

Directions:

-Combine flour, sugar and salt in a large bowl. Cut earth balance into it until crumbly.

-In a separate bowl, whisk oil and water, then add flour mixture, mixing just until the dough forms.

-Cover the dough with plastic wrap and chill for 30 minutes.

-Roll out onto a lightly floured surface to about 1/4 inch thickness or just press gently into a pie pan.

-Bake @ 350 degree F for about 5-10 minutes until golden brown.

*Alteration: You can make a graham cracker crust or buy a ready made crust as well. (I chose to make one as this was a last minute decision and it’s raining and I didn’t want to go to the store.)

Then added the Chocolate Banana Cream Filling

Ingredients:

1 box silken tofu

2 bananas

1 c melted dark chocolate

1 tbsp cornstarch mixed with 1 1/2 tsp soy milk

3 tbsp agave

Directions:

-In a blender, add tofu and mix until creamy.

-Add bananas.

-Melt chocolate on stovetop over very low heat or in a double boiler.

-Add chocolate, then add cornstarch and agave to blender.

-Pour into prepared pie crust and refridgerate till formed. Overnight suggested.

You can decorate with sliced bananas or dollop of soy whip.

Happy 3.14………………..!!!

I have an obsession with Pegacorns. This cookie was frosted...

Sat, 10 Mar 2012 23:01:00 -0800

I have an obsession with Pegacorns.

This cookie was frosted purple with blackberries.

And here is the recipe (which was also published in Chickpea Magazine’s most recent Spring issue):

Sugar Cookies with Naturally Colored Icing

Sugar Cookies

Makes about 3 dozen cookies

Ingredients:

2 1/3 cups all-purpose flour

2 tbsp cornstarch

1/4 tsp salt

1/4 tsp baking powder

1/2 cup margarine

1/2 cup vegetable shortening

1 cup sugar

2 tsp vanilla extract

1/2 tsp almond extract or other flavor extract

1/4 cup almond milk or other non-dairy milk

Directions:

1) In a large mixing bowl, mix dry ingredients together.

2) In another large mixing bowl, cream margarine, shortening, and sugar together with an electric mixer until light and fluffy. Add in extracts and non-diary milk.

3) Add dry ingredients to wet mixture in parts until it forms a soft dough.

4) Divide the mixture into 2, wrap in plastic wrap, and refrigerate for at least several hours. This will make it easier to work with.

5) Lightly flour your working surface and roll out the dough to desired thickness. Don’t roll out too thin as the cookies will burn quickly. Create shapes using cookie cutters. Remove the excess dough and carefully lift cookies onto cookie sheets using a metal spatula.

6) With at least an inch of space between cookies, bake at 350 degrees F for about 8 minutes (more or less depending on your oven and thickness of cookies) until just golden brown around the edges.

7) Remove from oven, cool, and frost with icing.

Naturally Colored Icing

Ingredients:

4 cups powdered sugar

4 tbsp almond milk or other non-dairy milk

1/2 tsp vanilla extract or other flavor extract

For Natural Food Coloring:

Pink = juiced beets

Green = matcha green tea powder

Yellow = turmeric

Purple = juiced blackberries (add a drop of juiced beets at a time if you desire a deeper purple)

Directions:

1) Combine the ingredients until it comes together to form a glaze.

2) For desired consistency: Add more milk 1 teaspoon at a time if it’s too thick. Add more powdered sugar 1 tbsp at a time if too watery.

3) Depending on desired number of colors, divide frosting equally into separate containers. Add natural food coloring 1 tsp at a time until color is desirable.

4) Ice cookies by dipping them in frosting, spread with knife, and/or pipe with a frosting bag.

Enjoy!

So I’ve become a regular contributor to Chickpea Magazine...

Sat, 10 Mar 2012 23:00:00 -0800

So I’ve become a regular contributor to Chickpea Magazine because I think it’s AWESOME. My recipe can be found on page 82-83. The photo in the magazine is not mine though.

chickpea-magazine:

our spring issue is now up online at issuu!

we’d love if you guys could help us spread the word about this issue, we’re really proud of it and we want everyone to see it! on twitter we’re @chickpea_mag, FYI ;)

we’re only able to keep this magazine going because of your generous support of our print issues. please consider checking out a print issue or yearly subscriptions! they’re high quality, sustainably printed copies and will stand the test of time, unlike a lot of cheaper quality magazines.

you can buy the spring issue here, the winter issue here, or a year’s subscription here.

DON’T FORGET - if you want to submit something for our next issue, now is the time! we’re always looking for artwork, photography, articles, recipes, etsy sellers, and much more. go fill out our contribution form now! i’m sure we’ll love your idea :)

if you don’t know already, you can follow us on facebook or twitter. we also have an inspiration blog.

thanks for all of your support, hope you love this edition as much as we do!

It’s Girl Scout Cookie Season! As wholesome as these...

Mon, 13 Feb 2012 20:53:00 -0800

It’s Girl Scout Cookie Season! As wholesome as these girls are, their cookies are not. They have ingredients like partially hydrogenated fats and corn syrup and are not Herbivore whore-friendly. So I made my own. These are gluten free too thanks to Bob’s Red Mill Gluten-Free All Purpose Flour and I double checked everything else I put into the recipe to make sure it was all kosher. I also attempted to make Trefoils, but I “foiled” them. I think they are harder to make right gluten-free. So here are Samoas and Thin Mints.

Samoas

Shortbread Cookies

1/2 c soy-free Earth Balance

1 tbsp milk alternative

1/4 c sugar

1/2 tsp vanilla extract

1 to 1 1/4 c gluten-free flour

1/8 tsp baking powder

1/8 tsp salt

Directions:

-In a mixing bowl, beat together the margarine, milk alternative, sugar, and vanilla until creamy.

-Add 1 cup of the flour, the baking powder, and the salt then mix until well combined.

-Add in up to 1/4 cup of additional flour to keep the dough from sticking to your hands.

-Roll or pat the dough out on a floured surface until it is 1/8 to 1/4 inch thick.

- Using a large cap and a smaller cap or round cookie cutters, cut the cookie dough to create a donut shape on the baking mat.

-Bake the cookies for for 5-10 minutes depending on the size of your cookies until just golden brown on the edges. Let cool.

Chocolate Sauce

1 c chocolate chips

milk alternative

Directions:

-Melt chocolate chips and milk alternative over low heat until creamy.

-Dip bottoms of shortbread and let cool.

Caramel Topping

1 c coconut milk

2/3 c packed brown sugar

1/4 tsp salt

1/2 tsp vanilla extract

Directions:

-Combine the coconut milk, brown sugar, and salt in a small saucepan and bring to a simmer or low boil. Reduce the heat to medium-low and let simmer for 10 minutes until it is thick like a caramel sauce.

-Remove from heat and stir in vanilla.

-Dip tops of shortbread and lay flat on parchment paper.

Toasted Coconut

2 c raw, unsweetened coconut

Directions:

-Spread coconut out on a a parchment lined cookie sheet and bake at 350 degrees for 5 minutes till golden brown. Make sure to stir halfway through.

-Sprinkle on top of Caramel Topping. Let it cool.

Chocolate Drizzle

Spoon remaining chocolate sauce into a frosting bag and pipe lines across shortbread cookies.

Thin Mints

Makes 65 cookies

Cookies

1 1/4 c gluten-free flour

1 c sugar

1/2 c cocoa powder

1/4 tsp salt

1/4 tsp baking soda

3/4 c margarine

3 tbsp non-dairy milk

1 tsp vanilla extract

1/2 tsp peppermint extract

Chocolate Coating

(Double if you are baking off all of the dough.)

2 cups chocolate chips

1 tbsp margarine

1/2 tsp peppermint extract

Directions:

To make cookies -

-Combine flour, sugar, cocoa powder, salt, and baking soda until combined.

-Add margarine, milk, vanilla, and mint extract. Blend.

-Knead it with your hands until it comes together and the flour is incorporated.

-Chill for 1 hour.

-Preheat the oven to 350 degrees F.

-Line 2 large baking sheets with parchment paper.

-Remove dough from refrigerator and roll a tsp of cookie dough into a ball and place onto prepared baking sheet, leaving 3 inches between each ball.

-Flatten until 1/4 inch thick and bake for 5-8 minutes. Let cool.

To make chocolate coating -

-Melt chocolate chips and margarine until smooth.

-Stir in mint extract and mix until smooth.

-Dip completely cooled cookies into chocolate and remove with a fork, gently scraping off excess chocolate using the side of the bowl or spread a thin layer of the chocolate on top of the cookies.

-Place cookies on a parchment-lined plate and refrigerate until coating sets.

-Keep chilled until serving.

“Hey! You made these before!” (See Jan 11, 2012...

Sat, 28 Jan 2012 00:54:00 -0800

“Hey! You made these before!” (See Jan 11, 2012 post.) Oh wait, these are chocolate. Chocolate Almond Cupcakes with Almond Butter Buttercream. I have to go into work on a Saturday, so just thought I’d make it a bit sweet with some cupcakes for my fellow co-workers.

Chocolate Almond Cupcake

Makes 12 cupcakes

Ingredients:

1 c almond milk

1 tsp apple cider vinegar

3/4 c sugar

1/3 c canola oil

1 1/2 tsp almond extract

1 c all-purpose flour

1/3 c cocoa powder

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Directions:

-Whisk almond milk and vinegar together and set aside to curdle.

-Add sugar, oil, and extracts, then beat.

-In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Add to wet mixture and beat till smooth.

-Pour into liners and bake for 18 to 20 minutes @ 350 degrees F.

Almond Butter Buttercream

Ingredients:

1/4 c shortening

1/4 c cream cheese, softened

2 c confectioners’ sugar

Almond butter to taste

Directions:

-Cream together shortening and cream cheese.

-Add confectioners’ sugar in 1/2 cup batches.

-Add almond butter to taste.

-Mix until creamy and smooth.

-Frost on top of cooled cupcakes!

Almond Cookies for Chinese New Year. Traditionally, lard is...

Sun, 22 Jan 2012 21:00:00 -0800

Almond Cookies for Chinese New Year. Traditionally, lard is used, but I used vegetable shortening. I also used Earth Balance instead of butter, soy yogurt instead of an egg, and melted apricot jelly instead of egg wash to give it that nice color.

Chinese Almond Cookies

Makes 24 cookies

Ingredients:

2 c all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1/2 c melted Earth Balance

1/2 c vegetable shortening

3/4 c granulated sugar

1 tbsp non-dairy yogurt

2 1/2 tsp almond extract

24 blanched almonds

melted apricot jelly for glaze

Directions:

-Soak almonds in hot water for 10 minutes, then peel off skin to blanch.

-In a large bowl, combine the flour, baking powder, baking soda, and salt.

-In a medium bowl, mix the earth balance, vegetable shortening, and sugar.

-When the butter mixture is well combined, add the non-dairy yogurt and almond extract and beat until well blended.

-Add the wet mixture to the flour mixture and mix well.

-Use your hands to form the mixture into a dough, then split the dough and form in 2 rolls about 10 inches long. Wrap and refrigerate for 1 hour (or freeze for 10 mintues). This is so that the dough will be easier to work with and mold.

-Preheat the oven to 325 degrees F.

-Take a roll of dough and lightly score it at about 3/4 inch intervals so that you have 15 pieces then cut the dough.

-Roll each piece into a ball and place on a lightly greased cookie tray, approximately 1 1/2 inches apart.

-Place an almond in the center of each cookie and press down lightly.

-Repeat with the the remaining dough. Brush each cookie lightly with beaten apricot jelly before baking.

-Bake for 15-18 minutes, until golden brown.

-Let cool on a a wire rack, then serve with a cup of tea and enjoy!

A friend of mine is on an anti-candida diet, which means no/low...

Sat, 14 Jan 2012 21:00:00 -0800

A friend of mine is on an anti-candida diet, which means no/low sugar including carbs. So what do you do when you have a sweet craving? She is allowed to have unsweetened chocolate so I’ve adapted this chocolate recipe (and changed the name) from The Candida Diaries to fit both our needs and preferences. Don’t be fooled! These were actually quite tasty and this entire plate has approximately 3 grams of sugar!

Original Recipe:

http://thecandidadiaries.wordpress.com/2011/07/25/no-bake-chocolate-cake/

My Adaptation:

No Bake Almond Butter Chocolate Squares

Servings: 8 petite sandwich squares

Ingredients:

Olive oil to grease the pan

4 oz unsweetened chocolate like Ghirardelli 100% Cacao

3 packets of Stevia

6 oz coconut milk

1/2 teaspoon cinnamon

1 teaspoon finely ground (decaf) espresso

1/4 teaspoon fine grain salt

Almond butter

Cocoa powder

Procedure:
Lightly grease an 8x8 pan. Line with parchment paper (very important if you ever want to get this cake out of the pan!) and set aside.
In a medium pan, melt the chocolate over gentle heat. Add Stevia to taste.
In a separate medium pan, heat the coconut milk over gentle heat. Stir in the cinnamon and the espresso. When the coconut milk is very warm, remove from heat and stir in the salt.
Pour the chocolate into the coconut milk, and very slowly and steadily stir until everything comes together smoothly. Make sure the components aren’t at all separate. Pour into the prepared pan, cover with plastic wrap and refrigerate until chilled throughout, a few hours, or overnight.
When ready to serve, remove from the pan. Divide the chocolate sheet in half and cream one side with almond butter, then place the second half on top to form a sandwich. Slice into 8 petite sandwich squares and dust with a bit of cocoa powder.

I whipped these Almond Cupcakes with Almond Butter Buttercream...

Tue, 10 Jan 2012 21:00:00 -0800

I whipped these Almond Cupcakes with Almond Butter Buttercream up real quick for a couple of parties, and now I am their favorite person.

Almond Cupcakes

Makes 12 cupcakes

Ingredients:

1 c almond milk

1 tsp apple cider vinegar

1 1/4 c flour

2 tbsp cornstarch

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 c margarine or 1/3 c canola oil

3/4 c sugar

2 1/4 tsp almond extract

Directions:

-Whisk almond milk and vinegar together and set aside to curdle.

-Sift together flour, cornstarch, baking powder, baking soda, and salt.

-Cream margarine and sugar until light and fluffy with mixer. Add almond extract, beat. Alternately add dry and wet ingredients and beat till smooth.

-Pour into liners and bake 20 to 22 minutes @ 350 degrees F.

Almond Butter Buttercream

Ingredients:

1/4 c shortening

1/4 c cream cheese, softened

2 c confectioners’ sugar

Almond butter to taste

Directions:

-Cream together shortening and cream cheese.

-Add confectioners’ sugar in 1/2 cup batches.

-Add almond butter to taste.

-Mix until creamy and smooth.

-Frost on top of cooled cupcakes!

Lemon Raspberry Birthday Cake by special request for my sister...

Sat, 07 Jan 2012 21:00:00 -0800

Lemon Raspberry Birthday Cake by special request for my sister Rida’s birthday. I decorated the cake with raspberry flowers, mint leaves and almond butterflies. First 2 layer cake I’ve ever made and boy was it hard because I only have one cake pan, had to make the frosting twice to get it the right consistency and I also cut my own cake board (it’s photo mat). I think it turned out decent in taste and presentation… What do you think? Happy Birthday Rida!

Lemon Raspberry Cake

Ingredients:

for the cake (make 2 for 2 layer cake):

1 c plain soy yogurt

1 c sugar

1/2 c vegetable oil

1 tsp vanilla

2 lemons, zest and juice

1 1/2 c flour

2 tsp baking powder

for the filling:

1/2 c coconut oil or shortening, softened

1/2 c margarine, softened

3 1/2 c powdered sugar

1 1/2 tsp vanilla

2-3 tbsp raspberry jam

2 tsp lemon juice

1 tsp cornstarch

for the frosting:

filling with more vegan cream cheese, shortening

Directions:

To make the cake:

-Zest the outside of 2 lemons.

-Squeeze the juice into a small cup.

-Mix the soy yogurt, sugar, oil, and vanilla extract in a small bowl.

-Add the zest and 2-3 tbsp of lemon juice.

-Preheat oven to 350 degrees F.

-Oil a spring form cake pan.

-Mix the flour and baking powder together and add to the liquid mixture.

-Gently mix together, be careful to not over mix.

-Pour the batter into the cake pan and bake for 35-35 minutes or until lightly golden brown.

-Make 2 if you are making a 2 layer cake.

To make the filling:

-Take 3 tbsp raspberry jam, place in a sauce pan and heat.

-Liquify the cornstarch with a bit of water and add to the raspberry jam.

-Stir until it becomes clear and thick.

-Beat the softened coconut oil (or other shortening) and margarine together to a fluffy mixture.

-Add the powdered sugar alternated with the raspberry sauce and vanilla.

-Beat to a smooth and even consistency.

To assemble the cake:

-Place the bottom half on a serving plate and spoon filling on top making sure to leave 1/8 of an inch edge without jam.

-Place the top half of the cake on top.

-Trim sides and top to desired shape.

-Frost entire cake.

-Decorate with raspberries, mint leaves and butterfly almonds.

So I received my VegNews Gift Pack for Honorable Mention in...

Wed, 28 Dec 2011 21:00:00 -0800

So I received my VegNews Gift Pack for Honorable Mention in their First Annual Holiday Cookie Contest and I got the newest issue of VegNews, a cool VegNews tote bag, 6 Alternative Baking Company Cookies (yum!), a nice note, and a T-SHIRT! (I am modeling the t-shirt!) Thank you VegNews! This post is for you!

My recipe and photo creation published in Chickpea Magazine...

Fri, 23 Dec 2011 21:03:00 -0800

My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 69!

Enjoy a Hot Cup of Cocoa

What you need:
Chocolate Cupcake
Chocolate Cream Cheese Frosting
Marshmallows
Cup or Mug

Chocolate Cupcake Recipe
(Makes 12 Cupcakes)
Ingredients:
1 cup soy milk
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 tsp vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Directions:
1) Whisk soy milk and vinegar together and set aside to curdle.
2) Add sugar, oil, and vanilla extract into soy milk mixture.
3) Mix dry ingredients together in a bowl.
4) Add dry mixture to wet mixture.
5) Pour combined mixture about 3/4 of the way into cupcake liners.
6) Bake for 18 to 20 minutes at 350 degrees F.

Chocolate Cream Cheese Frosting Recipe
Ingredients:
1/4 cup nonhydrogenated shortening
1/4 cup cream cheese, softened
2 cups confectioners’ sugar
1 tbsp of cocoa powder
1 tsp vanilla extract
Directions:
1) Cream together shortening and cream cheese.
2) Add confectioners’ sugar in 1/2 cup batches.
3) Add vanilla and cocoa powder.
4) Mix until smooth and creamy.
5) Spread on tops of cooled cupcakes!

My recipe and photo creation published in Chickpea Magazine...

Fri, 23 Dec 2011 21:02:00 -0800

My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 62!

Build a Gingerbread House

What you need:
Gingerbread Cupcake
Cream Cheese Frosting
Textured Graham Crackers
Bite Size Candies to Adorn Houses
Grape Stems for Trees

Gingerbread Cupcake Recipe
(Makes 12 Cupcakes)
Ingredients:
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
3 tsps ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1/2 cup vegetable oil
1/3 cup light molasses
1/2 cup maple syrup
1/4 cup soy milk
Directions:
1) Combine dry ingredients together in a bowl.
2) Combine wet ingredients together in another bowl.
3) Add dry mixture to wet mixture.
4) Pour combined mixture about 2/3 of the way into cupcake liners.
5) Bake for 19 to 22 minutes at 350 degrees F.

Cream Cheese Frosting Recipe
Ingredients:
1/4 cup nonhydrogenated shortening
1/4 cup cream cheese, softened
2 cups confectioners’ sugar
Directions:
1) Cream together shortening and cream cheese.
2) Add confectioners’ sugar in 1/2 cup batches.
3) Mix until smooth and creamy.
4) Spread on tops of cooled cupcakes!

My recipe and photo creation published in Chickpea Magazine...

Fri, 23 Dec 2011 21:01:00 -0800

My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 61!

Spike the Soy Nog

What you need:
Soy Nog Cupcake
Cream Cheese Frosting
Cinnamon Powder
Cinnamon Stick
Wide Mouth Wine Glass

Soy Nog Cupcake Recipe
(Makes 12 Cupcakes)
Ingredients:
1 cup soy nog
1/4 cup rum (option for adults)
1 tbsp apple cider vinegar
1/4 cup vegetable oil
1 tsp vanilla extract
1/4 tsp ground nutmeg
1 cup sugar
1 1/3 cup all-purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Directions:
1) Whisk soy nog and vinegar together and set aside to curdle.
2) Add oil, vanilla extract (and rum) into soy nog mixture.
3) Mix dry ingredients together in a bowl.
4) Add dry mixture to wet mixture.
5) Pour combined mixture about 2/3 of the way into cupcake liners.
6) Bake for 18 to 20 minutes at 350 degrees F.

Cream Cheese Frosting Recipe
Ingredients:
1/4 cup nonhydrogenated shortening
1/4 cup cream cheese, softened
2 cups confectioners’ sugar
1 tbsp soy nog (optional)
1 tbsp rum (option for adults)
Directions:
1) Cream together shortening and cream cheese.
2) Add confectioners’ sugar in 1/2 cup batches.
3) Add soy nog and/or rum if desired.
4) Mix until smooth and creamy.
5) Spread on tops of cooled cupcakes!

Check this out! My recipes and photos for Spike the Soy Nog,...

Fri, 23 Dec 2011 21:00:00 -0800

Check this out! My recipes and photos for Spike the Soy Nog, Build a Gingerbread House, and Enjoy a Hot Cup of Cocoa cupcakes are published on page 61, 62, and 69. I will publish the individual recipes in a subsequent post.

chickpea-magazine:

the winter issue is up!

if you’d like to buy a copy, (or a year’s subscription) you can do so right here. we’ve changed the price to make the shipping go much faster than it was for the fall issue! we’d like to keep going with this, so consider it! thanks and we hope you love this issue as much as we do. :)