king cake.

kingcake

Happy fat tuesday!

Fat tuesday is the kick off to mardi gras; meant to be a day of indulgence to be followed up with days of fasting and giving up thing that are bad for you. Kind of silly if you ask me – but it didnt stop me from indulging in some king cake!

I have never had a king cake. Haven’t ever seen a vegan one for sale, but I do remember that Kittee seemed to be the queen of vegan king cake, so I gave her recipe a whirl.

This recipe seems intimidating because it uses yeast and you have to let it rise. But don’t let that stop you. It’s not hard at all. And it turned out delicious. I used some tofutti cream cheese topped with cinnamon and sugar as my filling. It has a hint of orange in the dough, and something about that keeps making me want to go back for more.

I didn’t know how easy it would be to find the traditional mardi gras colors for the sprinkles, nor did I feel like going to the store specifically to try to find out – so I made my own! I just mixed food color with regular sugar. That was easy!

So enjoy your fat tuesday! What do you plan on indulging on today?

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original recipe found here:

  • 1 cup whole wheat bread flour or whole wheat pastry flour
  • 1 1/4 teaspoons active dry yeast
  • 1/2 teaspoon salt
  • 1/4 cup unbleached granulated sugar
  • 1/4 cup (four tablespoons) Earth Balance
  • 1/4 cup unsweetened non-dairy milk
  • 1/4 cup tepid water
  • 1/2 cup non-dairy yogurt
  • 1 tablespoon cornstarch or Ener-G egg replacer (dry–don’t mix with liquid)
  • 2 teaspoons organic orange zest, divided
  • 1 1/2-2 cups unbleached white flour
  • 1-1 1/2 cups powdered sugar and more non-dairy milk for glaze.

What You Do:

  1. In the bowl of a mixer with a dough hook, combine the whole wheat flour, yeast, salt, and 1/4 cup of the granulated sugar.
  2. Heat the Earth Balance and non-dairy milk over medium low heat, until the Earth Balance is melted. Remove from heat and add the warm water. Bring the temperature to 110F.
  3. Add the warm liquid to the flour and and beat to combine. Add the yogurt, Ener-G and zest and continue to beat until well blended.
  4. Add in 1/2 cup of white flour and mix to combine. Continue to add the white flour in 1/2 cup increments until the dough is soft and firm, but still a bit tacky (mine only needed 1 1/2 cups).
  5. Knead for ten minutes by hand or five with a dough hook, until the dough is smooth and elastic (it will be slightly tacky to the touch).
  6. Gather the dough into a ball and let rise in a large bowl covered with a tea towel in a warm area, until doubled in size about 2 hours. (I put mine in the oven with the pilot light lit).
  7. Once the dough has risen, punch it down, preheat the oven to 350F.
  8. Lightly flour your counter and rol lthe dough out into a long rectangle about 26″X20″ (keep the wide end facing you). The dough should be about 1/4″ thin.
  9. Once the dough is rolled out, it’s time to fill it. Spread your choice of filling over the whole thing, but leave a 1″ margin at the top and sides to help prevent the filling (see below) from squirting out when you roll it.
  10. Starting at the bottom edge, carefully roll up the dough, jelly style–don’t forger to hide a tiny baby in the cake somewhere (you can use a dry bean, too). Pinch the seam really well, and connect the ends to form an elliptical ring. The sides will need to be pinched extremely well too, because they often leak.
  11. Carefully transfer to the dough to a parchment covered cookie sheet and bake until brown about 35-45 minutes.
  12. Let cool ten minutes and then transfer to a wire rack to cool more.
  13. While the dough cools, make the sugar glaze. Sift the sugar in a bowl, and add just a tiny bit of milk-teaspoon by teaspoon- until it’s a thick but pourable consistency. Pour over the mostly cooled cake and decorate with purple, gold and green sugar**.

348. gingerbread cupcakes.

cupcakes

These are my go-to favorite holiday cupcakes! I’m kind of crazy for anything ginger-bread, and these are topped with a fluffly light lemony cream cheese frosting.

The recipe is adapted from vegan cupcakes take over the world.

1 1/4 cups flour (we use half white and half whole wheat)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup vegetable oil
1/3 cup molasses
1/2 cup  maple syrup
1/4 cup non-dairy milk
1 tspn ginger
2 Tablespoons soy yogurt

1) Preheat the oven to 350 degrees. In a small bowl, whisk together your dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and ginger. Set aside.

2) In a large bowl, whisk together the oil, molasses, maple syrup, non-dairy milk, and yogurt, until everything is well blended. Sift in your dry ingredients and stir with a wooden spoon until your batter comes together and is smooth.

3) Divide your batter among your 12 cupcake liners. Bake for about 20 minutes, or until your cake tester comes out clean.

Lemon Cream Cheese Frosting
1/4 cup tofutti cream cheese
1/4 cup earth balance margarine
2 cups powdered sugarzest from one lemon
squirt of lemon juice
1 tspn vanilla

Beat cream cheese and earth balance together with electric mixer; zest, lemon juice and vanilla; add powdered sugar slowly and mix for about 4-5 minutes until light and fluffy.

268. apple pie crumb muffins.

Dj suggested more muffins for the week. So all these apples led me to try to find an apple muffin recipe. I  came across this recipe in vegan with a vengeance, and I don’t think I have ever made these before. Not sure how I passed these up before. Seriously. They are so so good. They taste like a fall explosion in your mouth.  Right before I added the struesel on top, i added a dollop of my apple butter. These are seriously some gooooood muffins.

228. blueberry muffins.


In ANOTHER attempt to use up even MORE blueberries ( I bought some and then the next day got some in a CSA box…ooops!) I baked some muffins! I did an adaption of the berry muffins from one of my favorite cookbooks – Yellow Rose Recipes.

1 cup whole wheat pastry flour
1 1/2 cup white flour
2T egg replacer powder
2 T ground flax
2 tspn baking powder
1 1/2 cup almond milk
1/2 cup sugar
1/4 cup applesauce
2 T canola oil
1 tspn vanilla
1 cup blueberries

Topping
2 T brown sugar
2 T flour
1/2 tspn cinnamon
1 T earth balance

Preheat oven to 400 degrees. Spray your muffin tins.
Sift together the flour, egg replacer, baking powder and flax. In another bowl whisk together the almond milk, sugar, apple sauce, oil and vanilla. Add wet to dry and m ix well. Gently stir in blueberries.

Divide batter into 12 muffins. Prepare your struesel topping and top each muffin with some. Bake 20 minutes.

150. banana not-tella bread.

I’m always jealous when everyone posts all these amazing recipes with nutella to pinterest. I tried to buy some vegan nutella in Paris, two years ago, and they confiscated it because I don’t check my bag and it was larger than 4 oz. But when I made my almond-tella a few weeks ago, I was going to save it to make one of those recipes.

So I took this recipe for banana nutella bread, and made it my own!

2 cups flour
3/4 tsp. baking soda
1/4 cup earth balance
1/2 cup sugarEgg replacer for 2 eggs
2 large ripe bananas
1 tspn. vanilla
1/3 cup almond milk
3/4 cup almond-tella (recipe here)

Instructions

  1. Preheat oven to 350 degrees. Spray 8×4-inch loaf pan with nonstick spray.
  2. In a medium bowl, whisk together flour, baking soda & salt.
  3. In a separate large bowl, beat sugar and earth balance with an electric mixer at medium speed until blended. Add egg replacer, beat well.  Add banana, almond milk and vanilla. Beat until blended. Add flour mixture, beat at low speed just until flour is incorporated (don’t over mix).
  4. Spoon almond-tella into a small dish and soften in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the almond-tella and stir until blended well.
  5. Spoon almond-tella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.
  6. Bake 50 to 60 minutes. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.

 

136. no bake energy bites.

Since we are pretty much packed up, there isn’t much I can make these days. But these no bake bites were pretty easy to throw together and help us have something to snack on in between all the packing and moving!

This recipe is extremely versatile, so change it up! Here’s where i found it originally.

No-Bake Energy Bites
 1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

 

 

125. donut muffins

Last week when I found the recipe for the Sunflower seed bread, I saw this recipe for donut muffins. Since milo is CRAZY about donuts and loves muffins, I thought this would be the perfect thing to make him….and I love anything I get to put sprinkles on. Yesterday he had his friend over and I have been working the “if you eat your vegetables you get a treat…” scenario…So with the hopes they would eat their veggie burgers actually made of vegetables, I whipped up a quick batch of these.  I veganized her recipe and they turned out ok. The cake part was pretty good and donut-ish, but the glaze was very salty (from the earth balance). I think if I did this again I would just use my go-to ganache recipe.

Here’s what I did:

Chocolate Glazed Baked Doughnut Muffins
made 8 doughnut muffins

For the doughnut muffins:

1 Cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup granulated sugar
2 tablespoons earth balance, cut into cubes and chilled
1/4 cup soy milk
1/4 cup plain soy yogurt
1 teaspoon vanilla extract
1 egg, beaten ( i used ener-g 1 1/2 tspns mixed with 2 T water)

For the chocolate glaze:
1/4 cup earth balance
2 tablespoons soy milk
2 teaspoons light corn syrup
1/2 teaspoon vanilla extract
2 ounces unsweetened chocolate, chopped (you can also use bittersweet, it’ll just be a sweeter glaze)
1 cup powdered sugar, sifted

To make the muffins:

Place a rack in the center of the oven and preheat oven to 350 degrees F.  Lightly grease a standard muffin pan (you’ll only need up to eight of the muffin cups).

Whisk together the flours, baking powder, baking soda, cinnamon, salt and sugar.  Add the cold earth balance cubes and use your fingers to break the earth balance up into the dry ingredients.  Work the earth balance (it’s ok if it gets warm from your fingers) until you have a coarse mean and the butter is broken down very well into the flour.  Set aside.

In a small pan, heat the soy milk until almost boiling and remove from the flame.  Whisk together yogurt, egg and vanilla extract.  Add the warm milk and whisk to incorporate.  Add the wet ingredients all at once to the dry ingredients.  Stir together with a spatula until just incorporated.  Be careful not to overmix as it may make the muffins dense.

Gently spoon batter into muffin tins.  Muffins tins should be filled halfway.  Bake in the oven for 8 to 10 minutes, or until the muffins are lightly golden brown and springy to the touch.  Insert a skewer into the center of a muffin to test for doneness.  If the skewer comes out clean, the muffins are done!  Remove from the oven and let rest while you whip up the chocolate glaze.

To make the chocolate glaze:

In a small saucepan over medium flame, heat earth balance, soymilk, corn syrup, and vanilla extract until butter is melted.  Remove from flame and add chopped chocolate.  Stir until chocolate has melted.  If the mixture begins to separate a bit… don’t panic.  Whisk in the powdered sugar and the glaze should come together.  Dip the muffin tops in the glaze while the glaze is warm.  Let rest for 3 minutes then sprinkle with jimmies.

 

 

116. cocoa oat truffles.

There is no way to take a pretty photo of these. But trust me, they taste WAY better than they look. In fact, they are delicious! And they have no refined sugar! They are a great way to satisfy the chocolate craving!

Heres what you do:

1 cup rolled oats
1 cup finely chopped pitted dates
1/4 cup unsweetened cocoa powder, divided
1/2 cup peanut butter
1 teaspoon pure vanilla extract
Pinch ground cinnamon
  1. Place oats in vitamix or food processor and process until finely ground.
  2. Add dates, 2 tablespoons cocoa, peanut butter, vanilla, and cinnamon and process until finely ground and sticking together.
  3. Place remaining cocoa powder in a shallow bowl.
  4. Roll truffle mixture into balls about 2 teaspoons each, pressing firmly for mixture to stick together. Roll truffles in cocoa powder and dust lightly with powdered sugar if desired.
  5. Chill until ready to serve.

99. chocolate pie.

Happy easter!
Not sure what it is about holidays, but it always makes me want to make pie.
So here it is. An incredibly easy chocolate pie from this recipe. 
I made a graham cracker pie crust too, using graham crackers, earth balance and soymilk.

96. healthy peanut butter oatmeal cookies.


COOOOOKIES! I love them. I don’t like having them in the house because I eat so lots of them. But I always want them.
So I try to find cookies to satisfy my cookie craving, but aren’t too incredibly bad for you. But, it usually takes fat and sugar to make a good cookie…

I was kind of skeptical of these cookies when I first saw them because they have no processed sugar, no flour, and on;y 1.5 tablespoons of oil. But they did have lots of good stuff – oats, coconut, chocolate, banana and peanut butter. The only added sugar is maple syrup, and I reduced the amount. The recipe called for 3/4 cup, but that seemed like alot for such a small amount of cookies, so I used 1/2 a cup, and that was sweetness a plenty.  (GAH! as im typing the recipe I see it was supposed to be 3/4 tbspn, not 3/4 cup…OOOPS! – that would explain why mine were extra sweet. )

The dough seemed pretty wet, so I was kind of nervous about how these were going to turn out – but they puffed up rather nicely; they are a little on the soft side; they fall apart pretty easily, but they taste really good. My batch made about 9 large cookies….I’m having a hard time sitting here not eating them all now.

The original recipe can be found here

Heres what I did:

1 cup rolled oats
2.5 tbsp shredded coconut
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1 large ripe banana
 ¼ cup peanut butter
1.5 tbsp canola oil
1/2 tsp vanilla
3/4 tbsp pure maple syrup
Handful of chocolate chips
Preheat oven to 350°.
In a large bowl combine all the dry ingredients (oats through to salt).
In a separate bowl, mash the banana. Add the peanut butter, oil, vanilla and maple syrup and whisk until smooth. Add the wet ingredients to the dry ingredients and stir until all the dry ingredients are incorporated. Fold in the chocolate chips and raisins.
Line a large baking sheet with parchment paper or coat with baking spray. Scoop out the dough and drop cookies onto the baking sheet about 1” apart. Bake for 12-14 minutes, until they start to turn golden. Let cool on the baking sheet for a few minutes to help them firm up, then transfer to a wire rack to finish cooling.
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