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Posts tagged vegan

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365daysofhalloween: Vegan Pumpkin S’mores Cupcakes from New Veganing Graham cracker cupcakes 1/2 cup flour (I used whole wheat pastry flour) 1 1/2 cup graham cracker crumbs 2 tsp baking powder 1 tsp salt 1 tsp cinnamon 1/2 cup Earth Balance (or other veg butter sub) 3/4 cup sugar 1/4 cup applesauce 1 powdered egg replacer 1 tsp vanilla 1/2 cup milk + 1/4 cup soy yogurt 1 cup choc chips Combine the first five ingredients. Cream the veg butter with sugar until well mixed, then add in the applesauce and egg replacer (quick note: This is something I usually try to ensure fluffy, moist cakes: I split up my egg replacers. My fav egg replacer is usually applesauce (1/4 cup applesauce = 1 egg), but I’ve found that if I add applesauce in addition to the powdery egg replacer it covers up the chalky taste I find that stuff has but still binds everything together really well. The applesauce adds that little bit of moisture. I’ve tried it with a couple of different cakes and am always really happy with how it turns out. Feel free to use your own egg replacer in this recipe.) Add in the vanilla. Mix together the milk and soy yogurt until well combined, then add this into the butter/sugar mixture. Add in the dry ingredients and mix until just combined. Finally, add in the choc chips. Pour the cupcakes into liners or a greased muffin pan and bake at 350 degrees for about 20 minutes (depending on your oven). Pumpkin Marshmallow Cream 1 1/2 cup Dandies Marshmallows (vegan marshmallows) 1/2 cup canned pumpkin 1/2 tsp soy milk 1 tsp sugar 2 tsp pumpkin pie spice Our current house has a microwave - something I haven’t used in years (I’ve pretty much been a baking luddite). I’m slowly figuring out how to incorporate it in my baking process, which I was able to do with this step; I microwaved the marshmallows. I did it in short blasts of 10-15 seconds and stirred them together in between until they became creamy and gooey. Then I added in the other ingredients and stirred until combined. I popped the mixture in the microwave one more time because as it cooled the marshmallows wanted to solidify back together. I spooned dollops of the pumpkin marshmallow on top of the cooled cupcakes. I had a few choc chips left, so I melted them with a smidge of Earth Balance (in the microwave!) and drizzled the ‘icing’ around the marshmallow. Next time I’m planning on spreading the marshmallow cream all over the cupcake and covering all of it with some more chocolate. I’m also pretty excited to make this into a cake vs a cupcake. I envision a marshmallow cream middle layer and chocolate icing all over it. LKAJFLKAJSFLKAjsflkasf

365daysofhalloween:

Vegan Pumpkin S’mores Cupcakes from New Veganing

Graham cracker cupcakes

1/2 cup flour (I used whole wheat pastry flour)
1 1/2 cup graham cracker crumbs
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 cup Earth Balance (or other veg butter sub)
3/4 cup sugar
1/4 cup applesauce
1 powdered egg replacer
1 tsp vanilla
1/2 cup milk + 1/4 cup soy yogurt
1 cup choc chips

Combine the first five ingredients. Cream the veg butter with sugar until well mixed, then add in the applesauce and egg replacer (quick note: This is something I usually try to ensure fluffy, moist cakes: I split up my egg replacers. My fav egg replacer is usually applesauce (1/4 cup applesauce = 1 egg), but I’ve found that if I add applesauce in addition to the powdery egg replacer it covers up the chalky taste I find that stuff has but still binds everything together really well. The applesauce adds that little bit of moisture. I’ve tried it with a couple of different cakes and am always really happy with how it turns out. Feel free to use your own egg replacer in this recipe.) Add in the vanilla. Mix together the milk and soy yogurt until well combined, then add this into the butter/sugar mixture. Add in the dry ingredients and mix until just combined. Finally, add in the choc chips. Pour the cupcakes into liners or a greased muffin pan and bake at 350 degrees for about 20 minutes (depending on your oven).

Pumpkin Marshmallow Cream

1 1/2 cup Dandies Marshmallows (vegan marshmallows)
1/2 cup canned pumpkin
1/2 tsp soy milk
1 tsp sugar
2 tsp pumpkin pie spice

Our current house has a microwave - something I haven’t used in years (I’ve pretty much been a baking luddite). I’m slowly figuring out how to incorporate it in my baking process, which I was able to do with this step; I microwaved the marshmallows. I did it in short blasts of 10-15 seconds and stirred them together in between until they became creamy and gooey. Then I added in the other ingredients and stirred until combined. I popped the mixture in the microwave one more time because as it cooled the marshmallows wanted to solidify back together.

I spooned dollops of the pumpkin marshmallow on top of the cooled cupcakes. I had a few choc chips left, so I melted them with a smidge of Earth Balance (in the microwave!) and drizzled the ‘icing’ around the marshmallow. Next time I’m planning on spreading the marshmallow cream all over the cupcake and covering all of it with some more chocolate. I’m also pretty excited to make this into a cake vs a cupcake. I envision a marshmallow cream middle layer and chocolate icing all over it.

LKAJFLKAJSFLKAjsflkasf

(via fuckyeahveg)

Filed under recipes recipe vegan

15 notes

foodfancy: I love chickpeas. They are a vegetarian staple, with their high protein & low fat. My boyfriend found this recipe in his couple of the Globe last year. It’s great—filling, delicious, easy. And it comes with a sister recipe! You set aside a half cup of the leftover ragout (pronounced ragu by the way, not rag-out), and use it for chickpea burgers the next night! Win-win! Chickpea Ragout Over Couscous from The Boston Glob’s Lisa Zwirn Category: Lunch, dinner Vegetarian: Yes/Vegan if you don’t use cheese Price: $   Size: 4 Servings 1 tablespoon olive oil  1 large onion, chopped 2 garlic cloves, minced 1 28-ounce can whole or diced tomatoes and juices 2 14-ounce cans chickpeas, rinsed and drained 1/4 teaspoon freshly ground black pepper 1/3 cup chopped fresh flat-leaf parsley Plain couscous (I use Middle East.) freshly grated Parmesan cheese Heat the oil in a large saucepan over moderate heat.  Add the onion and cook for about 8 minutes or until softened. Add the garlic and cook for 30 seconds. Stir in the tomatoes and their juices. Raise the heat to medium and simmer, uncovered, 10 minutes. Start your couscous. Prepare as box says. Add the chickpeas & pepper and simmer for 6 minutes. I like to add some crushed red pepper to turn the heat up a notch. Serve over couscous & garnish with parsley & parmesan cheese. Make sure to save 1/2 of the ragout for the burgers! Voila! Delish. And you have a head start on tomorrow’s dinner (which I will also post)! xx, Christina

foodfancy:

I love chickpeas. They are a vegetarian staple, with their high protein & low fat. My boyfriend found this recipe in his couple of the Globe last year. It’s great—filling, delicious, easy. And it comes with a sister recipe! You set aside a half cup of the leftover ragout (pronounced ragu by the way, not rag-out), and use it for chickpea burgers the next night! Win-win!

Chickpea Ragout Over Couscous from The Boston Glob’s Lisa Zwirn

  • Category: Lunch, dinner
  • Vegetarian: Yes/Vegan if you don’t use cheese
  • Price: $ 

 Size: 4 Servings

  • 1 tablespoon olive oil 
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 28-ounce can whole or diced tomatoes and juices
  • 2 14-ounce cans chickpeas, rinsed and drained
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh flat-leaf parsley
  • Plain couscous (I use Middle East.)
  • freshly grated Parmesan cheese
  1. Heat the oil in a large saucepan over moderate heat. 
  2. Add the onion and cook for about 8 minutes or until softened. Add the garlic and cook for 30 seconds.
  3. Stir in the tomatoes and their juices. Raise the heat to medium and simmer, uncovered, 10 minutes.
  4. Start your couscous. Prepare as box says.
  5. Add the chickpeas & pepper and simmer for 6 minutes. I like to add some crushed red pepper to turn the heat up a notch.
  6. Serve over couscous & garnish with parsley & parmesan cheese.
  7. Make sure to save 1/2 of the ragout for the burgers!

Voila! Delish. And you have a head start on tomorrow’s dinner (which I will also post)!

xx, Christina

Filed under chickpeas couscous vegan vegetarian recipes recipe