cookies and cream cake!

"Cookies and cream" is one of my favorite flavors, so when I feel like splurging on Newman Os, I return again and again to the cookies and cream cupcake variation in Vegan Cupcakes Take Over the World.

When friends and I got together to watch The Room (often hailed as the worst move ever made) a while back, I decided to make some food to go along with the theme: since there is a birthday party, with cake, in the movie, a cake would do! (We also had pizza--some of which was vegan, of course--to fit with the theme.)

I doubled the recipe to make a two-layer cake, with more frosting in the middle. I should have taken a picture of cutting into the cake, so you could see that middle part, but we were running late to the movie.

Have any of you seen The Room? My friends and I still quote it to each other from time to time.

Friday Dessert: hazelnut cake

My parents own a natural food store in Cooperstown, NY. That means that whenever they come to visit, they bring a huge amount of groceries: some things I need, and other things that they need to get rid of. This is awesome, since I love food and can always find a way to use unusual ingredients, but sometimes I get a little hard-pressed to think of new ways to use the same old stuff (remember when I had 7 quarts of Mimicreme to use up?).

Once, the hazelnut meal was about to expire, so they brought me 3 bags of it. I actually use it most often as a gluten-free, protein-containing substitution for breadcrumbs in a lot of recipes, and I like to toast it and mix it with a little nutritional yeast to make a parmesan-y topping for pasta dishes.

But sometimes you just have to make dessert. Like this Hazelnut Cake!

I doubled the hazelnut cupcake recipe from Vegan Cupcakes Take Over the World for the batter. You can find an online version here at the Daily Meal, but really, why don't you own Vegan Cupcakes Take Over the World already? Since I'm not really that into frosting, put blackberry jam in between the layers and on top. And of course, made it pretty with more hazelnuts.

I left the finished product out on our counter when we were having open houses in our old place. I like to think it helped sell the place.

Surprise Sausage Muffins

[Back from summer vacation! And by "vacation" I mean "full-time job." BUT I am back, that’s the important thing.]

You heard me. Sausage. Muffins. Together at last! The “surprise” part comes from the fact that you can’t tell they contain sausage… UNTIL YOU BITE INTO IT:

As you may remember, I love anything that I can make muffin- or cupcake- shaped. However, though you’d never know it from the hundreds of cupcakes and desserts I’ve photographed for this blog, I try not to eat a lot of sugar. This combines the best of both worlds: a muffin, but not sweet! And I’m a sucker for almost anything with cornmeal in it.

This recipe is perfect for a filling on-the-go breakfast (or snack). I am generally not a fan of store-bought meat analogs, but Tofurkey’s beer brats are good and much less time-consuming than making one’s own sausages. Any non-breakfast [ie, crumbly] sausages will do. These muffins are best with gravy or something cheesy (if you’re in a hurry, I have a “Speedy Cheesy Cheater Gravy” recipe below), because they can be a little dry, depending on what kind of sausage you use.

I was inspired by a very non-vegan version of this somewhere on cooks.com, but I changed it a lot AND can’t find the original anymore anyway, so I am not giving you a link. If you have a favorite cornbread/muffin recipe, feel free to use it instead of the batter I give you below, but remember to add the pepper!
Surprise Sausage Muffins

3 Tofurky Beer Brats, each sliced into 4 pieces
(any non-breakfast sausage links will do, though you may need to adjust how many sausages/slices depending on their size. Basically, you want the slices to be around an inch and a half)
1 C non-dairy milk
1 Tbsp vinegar
2 T flax meal
1 C cornmeal
1 C flour (all purpose, or up to half whole wheat pastry flour)
4 tsp baking powder
1/2 tsp salt
¼ tsp black pepper

Preheat the oven to 350 and grease a muffin pan (or put in muffin cups).

Stir together the milk, vinegar, and flaxmeal in a small bowl or large measuring cup. Stir it really well, then let it sit for at least 5 minutes. In the meantime, combine the cornmeal, flour, baking powder, salt and pepper in a large bowl. Add the oil to the milk mixture (it won’t combine well, but that’s okay), then stir the liquid ingredients in with the dry ones until there are no major lumps.

NOW. Fill the muffin cups ONLY HALF WAY, then put a sausage chunk in each half-filled muffin cup. Like so:
Once you’ve done that, use the rest of the batter to fill the muffin cups completely. Bake 15-20 minutes, until the tops start to turn slightly gold-brown. Let cool slightly before serving. Top, if you want, with vegan margarine or:

Speedy Cheesy Cheater Gravy

I’m almost embarrassed to post this because it’s so simple and silly. However, it tastes like more than the sum of its parts and is ready in five minutes or less. This will generously cover 4 muffins, but as it is so simple it doubles/triples well. It doesn’t keep, though, so eat it all.

up to 1 C water
2 Tbsp yellow (mild) miso
2 Tbsp Earth Balance*
1/8 tsp black pepper

Set the water to boil. While it’s heating up, in a small bowl, mash the miso and Earth Balance/margarine/your fat of choice with a fork until they are really well combined. When the water is boils, remove it from heat and add 1/4 cup of it to the miso/fat mixture. Fork or whisk it until it is a lumpless, thick sauce. Add more water, ONE TABLESPOON AT A TIME, until it is the consistency you desire. Pour on top of Surprise Sausage Muffins or whatever you wanted a Speedy Cheesy Cheater Gravy for in the first place.

*-I recommend this, but you can use other vegan margarine, OR olive oil but if you use oil you will probably end up using less water.

And it would not be a triumphant return if I didn’t post at least SOME cupcakes.
These are from the beginning of the summer, so I forget if they were anything other than just chocolate cupcakes, but they are topped with Sweet and Sara vegan marshmallows, which make me really happy.
I didn’t take a picture of the inside, but these are the orange cream-filled cupcakes from vegan cupcakes take over the world. I brought them in for coworkers within my first couple weeks of work and gained respect as the best baker EVER. Thanks, VCTOtW.

The disadvantage to not blogging over the summer was that I wasn’t at all tempted to write down recipes for things, so when I made up my own recipe for banana cupcakes, I dind’t bother to record it. I LOVED THEM AND I WISH I DID. Some are topped with chocolate, some are topped with a cinnamon icing, and some are both. Though I usually go for chocolate everything, I actually liked the cinnamon-topped ones best.

Next week, I think I should try to stay away from sweets and even muffin-shaped things altogether. Maybe an Indian food post!? I am constantly experimenting in nightshade free Indian cooking.

cupcakes and pie

Today is a happy day for me, and I wanted to write a post that would make other people happy. SO I FILLED IT WITH CUPCAKES.

Basically I have turned into "the cupcake girl" amongst my friends. I don't know how it happened, but I started bringing cupcakes to almost every social gathering I attended. Now I can't stop! These are all from Vegan Cupcakes Take over the World.

Black Forest Cupcakes (which are a variation on the Chocolate Cherry cupcakes). I ended up using the leftover kirsch to make Kirsch Cupcakes for a different party, which were vanilla cupcakes with a Tbsp of Kirsch in the patter, then decorated with the leftover cherry sauce from these, and drizzled with a kirsch-and-sugar glaze. They went over well and I took no pictures. Anyway they weren't quite as pretty as these.

Chocolate Mint Cupcakes. Something about these reminds me of tuxedos and that makes me happy.

Mucho Margarita Cupcakes! I don't believe in food coloring, so I was worried they wouldn't have enough pizzazz, but they were super-cute and delicious nonetheless.

Earl Grey Cupcakes! A variation on the Chai Latte Cupcakes, these involved Earl Grey tea and a lot of citrusy things.

Finally, a recipe for you. The reason this is such a happy day for me is it's my 1-year anniversary with my boyfriend, so I thought the little heart-shaped pie below would be appropriate. Not only is it cute, but good lord. Even when I screw up the crust so it's ugly (but heart-shaped!) and maybe a little overdone, this blueberry pie recipe, one my great-grandmother used to make, might be the greatest pie ever. And I do not make such claims about pie lightly.

Great-Grandma's Blueberry Pie

Note: I'm not going to give you a recipe for pie crust, because 1.) everyone has their own favorite, 2.) I have trouble making pie crusts, so I am the last person who should instruct you on how to make one. This pie is best with a top and bottom crust. I ran out of crust for mine: I ended up with only enough for a bottom, and then salvaged some scraps to make decorations for the top.


Pie Crust (see note above)

2 1/2 Cup Fresh Blueberries (a little more than a pint).
1 Cup Sugar
1/4 Cup Flour (all purpose or whole wheat pastry will do)
1/8 tsp salt
1 tsp lemon juice
2 Tbsp margarine, divided

Preheat the oven to 450.

Prepare your pie crust however you like to prepare it, put the bottom crust in the pie plate.

Wash the blueberries thoroughly and put them in a large bowl. Sprinkle the sugar, flour, and salt over them, then mix until all the berries are coated. Pour over the lemon juice and mix again.

Pour the berry mixture into the pie crust and smooth the surface. Divide the margarine into 6-8 pieces and "dot" the berry mixture with them, about 2 inches between each (this is not a science, though, so no worries). Cover with your top crust (or cheesy decorative crust bits, like mine) and HERE is the catch: Bake at 450 for 10 minutes, then turn the oven DOWN to 350 and bake for another 30 minutes.

Let the pie cool a while before you serve it, but if at all possible, serve it warm, because then it is basically love on a plate. Even if it's not heart shaped.

Great with soy ice cream, but sometimes I just put it in a bowl and pour soymilk over top instead and that is also delicious.

how sweet it is

Long time, no post! But the good news is that I now have my camera back AND a bunch of delicious desserts to share!

Gingerbread cupcakes from Vegan Cupcakes Take Over the World:
Boston Creme Cupcakes (also from VCTOtW), which I made for a dinner with my boyfriend's mother (needless to say with these babies, it went well):
Caramel Apple Cupcakes (from Veganomicon), which I brought for everyone in one of my classes last semester:
Mexican Hot Chocolate and Lemon Macadamia cupcakes (seriously, my copy of VCTOtW is near to falling apart), which I packaged up to give to a friend:
Okay, I want to do a close-up, because I love how pretty and yellow the lemon cupcakes were...
And after the cupcake overload that was my holiday season, it was only natural that my loved ones should give me cupcake-related gifts.* First off, my sister gave me this Oneida cupcake carrier! Yessss, no more squishing cupcakes into multiple tupperware containers! And my roommate gave me reusable silicone cupcake cups, so I won't go through as many cupcake wrappers!
They are really fun. And from them came my following idea for a great, not-too-sweet dessert!

Chocolate Cherry Cups

Note: Silicone cupcake cups will make cup assembly much easier, but you can also do it with paper wrappers; just put them into a muffin tin when you chill them so they maintain their cup shape.

Chocolate shell:
2 Tbsp soymilk
4 oz unsweetened baking chocolate, chopped into tiny pieces
1/4 Cup chocolate chips
1 Tbsp butter
1-2 Tbsp agave nectar, depending on how sweet you want it
1/2 tsp vanilla

Cherry filling:
1 bag frozen cherries
1 tsp vanilla
1/2 C water
2 tsp cornstarch or arrowroot powder

Optional: buttercream frosting (I used vanilla but chocolate would be great, too) yogurt, chopped nuts or mint for topping

In a small saucepan, heat the soymilk, agave nectar, and vanilla until the mixture is near boiling (probably 2-3 minutes over medium-high heat). Remove from heat, and stir in the chocolate and the chocolate chips until they melt. Put about a tablespoon of this chocolate mixture into a silicone cupcake cup, and use a spoon to smooth the chocolate in an even layer across the bottom and about 2/3 of the way up the side of each cup. This is pretty easy, and gets easier as the chocolate starts to cool and thicken. Chill the cupcake cups for at least an hour in the freezer or longer in the fridge.

To make the cherry filling, pour the bag of cherries into a saucepan. Add the water and cook over medium until the cherries are soft, soupy and boiling; about 10 minutes. Spoon a few tablespoons' worth of the liquid into a small bowl. To this bowl, add the cornstarch or arrowroot and mix it well. Add the mixture back to the cherries and stir about 5 more minutes, until the mixture thickens. Remove from heat; chill it in the fridge for at least an hour.

To assemble, remove the wrappers from the chocolate cups, then spoon the cherry mixture into the cups. Keep them chilled until you are ready to serve them, and garnish with the optional frosting, yogurt, chopped nuts or mint.

This made 10 chocolate cherry cups.

OH I almost left out THE BEST STOCKING STUFFER EVER:
Agave nectar sticks?! I DIDN'T EVEN KNOW THEY MADE THESE.

*-Actually, it was a bit of a surprise that my christmas presents this year were ENTIRELY food-related: I also received Vegan A Go Go from my parents, and a whisk, a spatula, and a waffle iron from my sensational boyfriend. Expect waffle-related entries in the future! ^_^

just in time for winter... picnic food?

This is not the most timely of entries, I know. But I left my camera in New York when I went there over Thanksgiving (man, do I have some awesome month-old pictures of food to share with you that, alas, I can't), so I've been rooting around my old pictures for an "okay, I made this months ago but never posted about it UNTIL NOW" moment.

When I think picnics, I think "what will still taste good cold?" because I generally have to drag everything around for a while before I get to a picnicable time/spot. So back in June, when picnics were possible, I made an Asian-themed picnic!
Starting from the top, going clockwise: Green Tea Cupcakes from Vegan Cupcakes Take Over the World (I accidentally halved the amount of oil, so they sunk, making a nice little bowl for the frosting), Asian Marinated Tofu from Vegan with a Vengeance, my own Cold Sesame Noodle Salad, made with rice and buckwheat noodles (gluten-free!), and last but not least...

Snow Pea Oranges!
These things are cute, healthy finger food. If you ever need adorable hors d'oeuvres, you know what to do. Oh, and this isn't really an ingredient, but you'll also need 20 toothpicks.

20 fresh snow peas*
20 mandarin orange sections
2 Tbsp orange juice
1 tsp soy sauce
2 tsp toasted sesame oil
1 tsp rice vinegar
1 1-inch section of ginger, peeled and minced

Bring pot of water to a boil, then dump in the snow peas. Take them out after 1-2 minutes; they should be sorta floppy, but not discolored. Wrap each citrus section in a snow pea and stick a toothpick through it to hold it together. Put in a shallow dish or bowl.

Whisk together the other ingredients in a small bowl; pour over the snow peas and allow to marinate for at least an hour. Store in the fridge until ready to serve!

*- Note: If using frozen snow peas, you don't have to blanch them to make them flexible. Just run them under warm water until they aren't frozen anymore.

Also, jd over at Veggie Terrain tagged me to do this image meme. I think I was supposed to do 10 "this is so me/this is so NOT me" things, but finding that many images was exhausting, so I gave up after 7.

This is so me:
This is so NOT me:


This is so me:
This is so NOT me:


This is so me:
This is so NOT me:


This is so me:
This is so NOT me:


This is so me:
This is so NOT me:


This is so me:
This is so NOT me:


This is so me:This is so NOT me:


Thanks for the tag, jd! I think most other bloggers have tagged each other by now, but if you're a vegan blogger who reads this and hasn't been tagged... You're it!

I didn't invent any of these, but all are awesome

So all of you bloggers and blog-readers may have noticed that I am not participating in "vegan mofo" ("vegan month of food"). I cannot find the time to update every day... but I am enjoying everyone else's posts! My readers should definitely check out some of my favorite vegan blogs (see links at right>>>>>); most of them are participating and doing a great job ^_^

Anyway. Everyone has a tofu quiche recipe. I myself have tried quite a few vegan quiches, some tofu based, some chickpea based, and of all of the ones I've tried, the following recipe remains my favorite. It's not innovative or inventive, and it would never fool someone into believing it is anything other than tofu. But it is simple, easy, and delicious, especially sice you can adjust the herbs and veggies to whatever you're in the mood for or have in your kitchen.
Tofu Quiche

1 9- or 10-inch pie crust
2 Tbsp Olive oil
1 onion, sliced
2 cups chopped veggies (I like broccoli and mushrooms, but you could go for anything)
2 Tbsp chopped fresh herbs, or 2 tsp dried herbs
1 lb (one block) Tofu
Juice of 1/2 Lemon
2 Tbsp tamari
1/2 tsp turmeric (for color)
1/2 tsp salt
1 Tbsp nutritional yeast (optional)

Preheat over to 350.

In a medium pan, saute the onions in the oil until translucent. Add the other veggies and cook until tender.

In a large bowl, crumble the tofu and add the herbs, lemon juice, tamari, salt, turmeric and nutritional yeast (if using). Add more salt/pepper to taste. Stir in the veggies.

Pour the mixture into the pie crust, pressing it here and there with a spatula or the back of your spoon so that it's flat. Bake for 40 minutes, allow to cool for about 5 mins before serving.

Yum! Also in the brunchy/tofu category, my boyfriend made me Tofu Benedict a couple weeks ago! He made a vegan hollandaise sauce and we used the Yves brand of canadian bacon.
I never actually had eggs benedict before I went vegan, so I don't know if it tasted "authentic," but it tasted good!

I'm still on a mission to make every cupcake in Vegan Cupcakes Take Over the World. My only problem is that I am afraid to attempt the filled cupcakes. There are a bunch I can make before I have to get that far, though. Including:
Green Tea Cupcakes (with special thanks to Bazu for helping me find the matcha)

Pumpkin Chocolate Chip Cupcakes with Cinnamon Icing

Finally, this is not food, but it is also awesome: a picture of the kitty my roommate and I are fostering! His name is Ziggy and he is staying with us until december. I was iffy on the idea of having a cat, even temporarily, but then I met him:
ADORABLE.

no recipes, but lots of pictures. It's a fair trade.

I've been making lots of stuff from cookbooks these days, so while I don't have any recipes for you today, I DO have some pretty pictures!

In approximate order of healthiness:
Golden Squash Rings from christina pirello's cooking the whole foods way (yum!).

One of my favorite scrambled tofu recipes: Garam Masala Tofu from 101 cookbooks.

Quinoa from eat, drink and be vegan.

Blueberry Carob pancakes from... vive le vegan? One of Dreena Burton's cookbooks.

Cashew butter cupcakes from vegan cupcakes take over the world.

Toasted coconut cupcakes from the same.

Dulce Sin Leche cupcakes, pre-glazing, from -- you guessed it. Nothing will replace the lychee cupcake in my heart, but these came close.

Also, apparently if one leaves a kiwi next to garlic for about a week and then eats said kiwi for breakfast, it will taste a little garlicky and garlicky kiwi will put one a bit off one's breakfast. Just thought I'd let you all know.

A celebratory cupcake.

I quit my job on Friday. I am starting grad school TOMORROW!
Maple Walnut cupcake from Vegan Cupcakes Take Over the World.

heidi swanson = the new rachael ray?

alternatively titled, someone else I love to hate.

As some of you may remember, I dislike Rachael Ray and everything she stands for (ie, dunkin donuts). AND YET she has some great recipes that I can't resist making/veganizing.

Rachael Ray has been replaced in my life, with Heidi Swanson of 101 Cookbooks. For those of you too lazy to click on the link, 101 Cookbooks is a vegetarian food blog whose conceit is that the creator, Heidi Swanson, has 101 cookbooks and realized one day she had to start cooking from them before she could allow herself to accumulate more. Heidi Swanson posts gorgeous pictures with cute little stories and fairly healthy recipes.

Other than her loose definition of being a vegetarian (oh, you had soup made from chicken but wouldn't eat beef cheeks? that's okay then), I have no reason to hate Heidi Swanson. And yet every time gmail links to one of her recipes above my inbox, I groan. Stupid Heidi Swanson and her soothing white and beige blog and her so-pretty-they're-practically-pornographic pictures of food. I refused to try any of her recipes for months.

But then! I got home late one night to find a note from my roommate: she had made a tofu scramble, I could help myself if I was hungry. So I did. It was THE GREATEST TOFU SCRAMBLE I HAVE EVER HAD. I'm not exaggerating. The next day I told my roommate how amazing it had been... and she told me where she got the recipe.

I still irrationally dislike Heidi Swanson. But yeah, okay, now I sometimes check out her blog. And dangit, I pretty much always like the recipes.
Broccoli Pesto from 101Cookbooks.com

For the first time in a while, I too, have been turning to my cookbooks. Here are some of the results:
Smores Cupcakes from Vegan Cupcakes Take Over the World

Chocolate Thumbprint Cookies and Chocolate Chip Cookies, from Vegan with a Vengeance and Vive le Vegan, respectively.

Chocolate Peanut Butter Pie, from pamela's blog - but slightly healthier, I swear! I halfed the amount of chocolate chips and sugar, and instead put in a little extra tofu and some cocoa powder, and if you look closely, you'll see I used sliced bananas instead of a cookie crust:
I mean, it's practically health food, right?

And finally, Paradise Casserole from the Candle Cafe cookbook.
When I had this at the Candle Cafe, there were waaaaay more sweet potatoes on top. The recipe called for 4. Next time, I say at least 6! I made it for my mother when I was back in upstate NY. ALSO in upstate NY, I got to meet and enjoy delicious vegan milkshakes with bazu of where's the revolution?!