They won't even know it's cruelty free. Baked this one for two of my sibling's birthdays as a whole cake!

Basic (Vegan) Chocolate Cupcake Recipe

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder, Dutch-processed or regular
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Vegan Fluffy Buttercream Frosting

1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Variation:Cookies ‘n’ Cream Cupcakes: Mix into cupcake batter 1 cup (about 10 cookies; chop first, then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Bake as directed.

Vegan Fluffy Buttercream Frosting Recipe

• 1/2 cup nonhydrogenated shortening
• 1/2 cup nonhydrogenated margarine, we use Earth Balance
• 3 1/2 cups powdered sugar, sifted if clumpy
• 1 1/2 teaspoons vanilla extract
• 1/4 cup plain soy milk or soy creamer

1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

Variation:Cookies ‘n’ Cream Frosting (pictured): Stir into frosting 1/2 cup (about 5 cookies; mash first, then measure) of finely mashed vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Frost cupcakes generously, and top each cupcake with half of a sandwich cookie.

Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule by Isa Chandra Moskowitz and Terry Hope Romero

Yes this photo is mine! Favorite cupcakes!!

Eggs Benedict with Yellow Pepper Hollandaise

Eggs Benedict with Yellow Pepper Hollandaise

Hollandaise

·       1 large yellow bell pepper, seeded and cut into eighths

·       3 ounces (6 tablespoons) reduced-fat cream cheese

·       1 teaspoon lemon juice

·       ½ teaspoon Dijon mustard

·       ¼ teaspoon kosher salt

Eggs Benedict

·       4 slices Canadian bacon

·       2 medium ripe tomatoes, each cut into 4 thick slices

·       4 large eggs, at room temperature

·       1 teaspoon distilled white vinegar

·       4 whole grain English muffins, halved

·       Paprika, for sprinkling

1.     Prepare the hollandaise: Place the bell pepper pieces in a microwave-safe bowl, and add 1 tablespoon water. Cover and microwave on high power for 2 minutes, or until the pepper is easily pierced with a paring knife. Drain, and immediately transfer it to a blender.

2.     Add the cheese, lemon juice, mustard, and salt to the blender. Puree until the sauce is silky smooth with no visible bits of yellow pepper. Set it aside.

3.     Prepare the Eggs Benedict: Preheat the broiler. Line a large baking sheet with aluminum foil and coat it with oil spray.

4.     Arrange the Canadian bacon and tomato slices in a single layer on the prepared baking sheets. Broil 4 minutes on the first side. Flip the bacon and the tomato slices over, and broil for an additional 4 minutes, or until the bacon is crispy brown around the edges. Remove the baking sheet from the over and loosely tent it with foil to keep it warm.

5.     Place a double layer of paper towels on a large platter or small baking sheet; this will be used to hold the poached eggs once they are cooked.

6.     Fill a large, shallow pan with 3 inches of water. Bring the water to a boil; then reduce the heat to low (the water should be at a gentle simmer). Add the vinegar to the water.

7.     Crack each egg into its own small saucer, ramekin, or bowl. (For the best results, use a container with a narrow base and a wide top to help the egg keep its shape; a small teacup works well.) Place all the cups of egg in close proximity to the stove.

8.     Working with 1 egg at a time, slip the eggs carefully into the simmering water by lowering the lip of the cup half an inch below the surface of the water.

9.     With a slotted, gently nudge the egg whites closer to the egg yolks by swirling the water around them in a circle as they cook. For medium-firm yolks, cook the eggs for 3 minutes (adjust the time for runnier or firmer yolks, cooking no more than 5 minutes total). To tell if the yolk is cooked to your liking, remove the egg from the water with a slotted spoon and gently press on the yolk to determine the degree of doneness. Remove the cooked eggs from the water with a slotted spoon and transfer them to the paper towel – lined platter.

10.  Lightly toast the English muffins halves.

11.  Just before serving, reheat the hollandaise in a small saucepan over medium low heat for a few minutes, or in the microwave for 30-60 seconds, until it’s warm to the touch.

12.  For each serving, place a slice of Canadian bacon on the bottom English muffin half, and pile 2 tomato slices on top. Top with a poached egg and up to ¼ cup of the hollandaise. Sprinkle paprika over the hollandaise. Serve with the top English muffin half alongside.

Nutritional information: Calories – 295, Protein – 19g, Carbohydrate – 32g, Total fat – 11g, Saturated fat – 4g, Cholesterol – 235mg, Fiber – 4g, Sodium – 815mg

Source: Slim & Scrumptious by Joy Bauer

Converting regular recipes to allergy-free recipes!

Coming up:

I will show you how easy it is to take a regular recipe and tweek it to make it allergy free.
Will post an example later today, but will come back to this post and edit it to show further tweeking in other recipes. 

Mac and Sleaze

Mac and Sleaze

·      8 ounces (227g) whole-grain pasta of choice (penne, rotini, macaroni)

For the topping:

·      1 cup (80g) whole wheat panko or other bread crumbs

·      ½ teaspoon fine sea salt

·      1 teaspoon Italian seasoning

·      2 tablespoons (30ml) extra-virgin olive oil

For the sauce:

·      1 cup (120g) nutritional yeast

·      2 tablespoon (16g) arrowroot powder or any other flour

·      1 teaspoon garlic powder

·      1 teaspoon fine sea salt

·      1 teaspoon chili powder

·      2 cups (470ml) water or unsweetened soy or other nondairy milk, for creamier and richer results

·      1 tablespoon (16g) tahini

·      2 tablespoons (28g) nondairy butter

·      1 teaspoon yellow mustard (optional)

Preheat the oven to 375F (190C). Have ready an 8-inch (20cm) square baking dish. 

Cook the pasta following the package directions. Drain, but reserve ¼ cup (60ml) of the pasta water in case the pasta needs extra liquid after being combined with the sauce later.

            To make the topping: Combine all the ingredients in a medium-size bowl, stirring with a fork until the panko is coated with the oil. Set aside.

            To make the sauce: Place the yeast, arrowroot, garlic powder, salt, chili powder, water, and tahini in a medium-size saucepan. Whisk to combine. Cook over medium-high heat, whisking constantly, until the sauce thickens. Whisk in the butter and mustard, if using. Place the sauce and cooked pasta in the baking pan, stirring to combine. If the sauce is too thick, add the reserved pasta water, a little at a time.

            Sprinkle the topping over the pasta. Cover with foil.

            Bake, covered, for 20 minutes. Remove the foil and bake for 10 more minutes, or until the topping is golden brown. Let stand for 10 minutes before serving, to let it firm up.

Yield: 4 servings

Source: 500 Vegan Recipes by Celine Steen and Joni Marie Newman

Cheater Mac and Cheese, try something different tonight!

Cheater Mac and Cheese

·      1 pound (455g) elbow macaroni

·      ½ cup (120g) nondairy sour cream, store-bought or homemade

·      ½ cup (112g) nondairy butter

·      ½ cup (60g) nutritional yeast

·      2 tablespoons (36g) white or yellow miso

·      2 teaspoon paprika

·      2 teaspoons garlic powder

·      1 teaspoon ground mustard

·      salt and pepper to taste

Prepare the pasta according to the package directions. Drain and return the pasta to the pot. Add the sour cream, butter, yeast, miso, paprika, garlic powder, mustard, salt, and pepper, and mix together well. Done!

Yield: 6 servings

Source: 500 Vegan Recipes by Celine Steen and Joni Marie Newman

Sugar, swaping it for something healthier.

I'm going to quote from one of my new favorite books (information at the bottom). It is seriously filled with so much information. You don't need to be vegan to benefit from it!

If the original recipe calls for...

1 cup (225g) brown sugar, & you want to switch to a similar but healthier dry sweetener or liquid sweeteners.

Replace it with...

• 1 cup (192g) dark evaporated cane juice, such as Sucanat
• 1 cup (235ml) liquid sweetener (e.g., agave nectar, barley malt, pure maple syrup, blackstrap molasses, brown rice syrup, fruit syrup), decrease other liquid by 1/3 cup (80ml) or add extra 1/4 cup (30g) flour to baked good recipe.

If the original recipe calls for...

1 cup (192g) white sugar, & you want to switch to a similar but healthier dry sweetener or liquid sweeteners.

Replace it with...

• 1 cup (192g) evaporated cane juice, such as Florida Crystals
• 1 cup (235ml) liquid sweetener (e.g., agave nectar, barley malt, pure maple syrup, blackstrap molasses, brown rice syrup, fruit syrup), decrease other liquid by 1/3 cup (80ml) or add extra 1/4 cup (30g) flour to baked good recipe.

If the original recipe calls for...

1 cup (235ml) liquid sweetener (e.g., high fructose corn syrup), & you want to switch to a similar but healthier liquid sweetener or dry sweeteners

Replace it with...

•  1 cup (235ml) agave nectar, barley malt, pure maple syrup, blackstrap molasses, brown rice syrup, fruit syrup
• Fruit puree or fruit juice concentrate to sweeten nondairy yogurts and smoothies, quanity to taste
• 1 cup (192g) dry sweetener, increase liquid by 1/3 cup (80ml) or remove 1/4 (30g) flour from the baked good recipe

 If the original recipe calls for...

1 cup (120g) powdered sugar

Replace it with...

• 1/2 cup plus 2 tablespoons (120g) evaporated cane juice ground in a very dry blender until powdery
• 1 cup (120g) store-bought organic powdered sugar
  

The Complete Guide to Vegan Food Substitutions by Celine Steen and Joni Marie Newman ISBN:978-1-59233-441-4

Make-Your-Own Toothpaste

1. Combine two to three drops of (preferably organic) peppermint oil to three tablespoons of baking soda and one tablespoon of table salt.
2. Add two teaspoons of glycerin (available at drugstores or craft stores, since you can also make soap with it).
3. Mix it all together and keep in a covered container so it doesn't dry out. You'll have fresh-scrubbed minty breath for just a few cents a week, and you won't be sending toothpaste tubes to the landfill. If you're not into peppermint, you can flavour your paste with other oils, live clove, cinnamon, or spearmint. Or you can mix them; [such as] peppermint and cinnamon together.

the eco chick: how to be fabulously green, guide to life by Starre Vartan (p.22-23) 
{ISBN-13: 978-0-312-37894-3, ISBN-10: 0-312-37894-7}

Homemade All-Purpose Gluten-Free Baking Mix

Gluten-Free and Wheat-Free
Nice to have on hand for quick substitutions in the kitchen. It works well for muffins and cookies and is especially good in deep-frying batters. Use 1 cup (120g) baking mix to substitute for 1 cup (120g) wheat flour. Not recommended as a replacement in bread recipes.

1 1/3 cups (160g) garbanzo fava bean flour
1 cup (136g) white sorghum flour
2/3 cup (84g) cornstarch or arrowroot powder
1/4 cup (48g) evaporated cane juice
3 1/2 teaspoons xanthan gum
1 1/2 teaspoon salt
1/2 teaspoon cream of tarter

Combine all ingredients. Store in an airtight container.
Yield: 4 cups (480g)

The Complete Guide to Vegan Food Substitutions by Celine Steen and Joni Marie Newman (p.173)

One of my favorite books of all time in the cooking genre is "the kind diet" by Alicia Silverstone. She gives such a good insight into why certain foods should be avoided. She does NOT push veganism. I had to try to explain that to my mom. Alicia explains why certain foods are toxic and how they affect the body. She explains why certain oils should be used, and why some should be used in moderation. She inspired me to experiment with vegan baking. Plus, even if you just want an extra dish a week that contains veggies, her recipes will not disappoint!

I'm so sorry that I haven't updated my blog in such a long time. I will take time tonight to upload some very yummy recipes.

Lactose intolerance can be linked to GLUTEN intolerance. Please keep that in mind. Slowly remove gluten from your diet, and if you notice you're feeling better then it's safe to assume you've been intolerant for a while.

Have a great weekend!

Chicken and Potatoes

Book: Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults
by Connie Sarros

Chicken and Potatoes (p.95-96)

• 4 bone-in chicken breasts
• 5 cloves of garlic
• 4 large red-skinned potatoes
• 1 lemon
• 1/3c olive oil
• 1 (14 oz) can gluten-free chicken broth (Swanson Chicken Broth is gluten-free and dairy-free)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp dried mint leaves
• 1 1/2 tsp dried oregano

1. Preheat oven to 350F.
2. Place the chicken in an 8" x 12" baking dish.
3. Peel the skin off the garlic cloves. Cut the cloves in half lengthwise. Scatter the cut cloves around the chicken.
4. Cut the potatoes in half lengthwise. Cut each half lengthwise into four pieces. Place the potatoes around the chicken.
5. Cut the lemon in half. With a fork, squeeze the juice from the lemon into a small bowl. Remove any seeds from the bowl. Sprinkle the lemon juice over the chicken and potatoes. 
6. Drizzle the olive oil over the potatoes and chicken.
7. Pour the broth over the chicken.
8. Sprinkle the potatoes and chicken with the salt, pepper, mint flakes, and oregano.
9. Bake uncovered for 1 hour or until the chicken and potatoes are very tender. (If most of the pan juices evaporate, add 3/4 c very hot water to the pan halfway through cooking.)

Makes 4 servings

one serving - calories: 413; Total Fat: 27.7g; Saturated Fat: 5.5g; Cholesterol: 85mg; Sodium: 376mg; Carbohydrates: 11.7g; Fiber: 1.6g; Sugar: 1g; Protein: 28.7g

Sarah's note: I never cook with the skin on, or with chicken on the bone so I'm not sure how this would work. I know you can cut the fat & saturated fat by removing the skin.