Tag Archives: how it all vegan

Valentine’s Cupcakes gone bad, then good again

Posted by ebean

The plan seemed simple enough:  make some cheesy Valentine’s Day themed cupcakes.  What ensued was a long and arduous escapade topped off with a happy cupcake ending.

Step 1:  Find Supplies
This should have been easy.  This is New York!  But no.  I didn’t have a recipe, but wasn’t about to trek all the way back home and then all the way out again.  I was confident that we had all baking basics (flour, sugar, oil, baking powder and soda, vanilla extract, margarine [soy], salt, eggs) except for milk (soy), cupcake cups, and corny red sprinkles for the top.  Three stores later, I headed home without the red sprinkles.

Step 2:  Secure Recipe
Ugh.  Why do frosting recipes always seem to include so much butter?  I settled on a vegan cupcake and frosting recipe from How it All Vegan.

Step 3:  Make Cupcakes
I was a bit sad I didin’t have any egg replacer.  I kept thinking about how in a way I was making meat cupcakes–yuck!  But, finally convinced myself that most cupcakes are made with eggs and it would be okay.  I used a gluten free pancake and baking mix for the flour.  So at least they were gluten and dairy free… What does “just mixed” mean really?

Step 4:  Make Frosting
A complete disaster.  I read “2 cups soy milk” when it was actually 2 tablespoons.  I tried to drain it out, then had to creamy it up.  Not exactly a marketable consistency, but it tasted yummy with lemon juice and strawberries.

Step 5:  Taste Test
Surprisingly delicious.

Vanilla Cake
From How it all Vegan

Ingredients

  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup dry sweetener
  • 3/4 cup soy milk
  • 2 tsp vanilla extract
  • 1/4 cup oil
  • egg replacer (equal to 1 egg)

Directions
Preheat oven to 350.  Mix dry ingredients, then add wet ingredients. Mix until “just mixed”.  Pour into cake pan or cupcake cups and bake for 25 – 30 minutes.  Check with toothpick to see when done.  Let cool before frosting.

Barak-li Peanut Soup (I couldn’t resist)

posted by ebean

Even though the best cookbooks are usually the ones that make you drool over awesome flicks, How it all Vegan by Tanya Barnard and Sarah Kramer is a must-have.  Alas, the aspiring vegan or health buff must conjure up their own imagery to accompany the amazing recipes, however, those who persevere are amply rewarded.  I have had my copy for a few years now and it smells like a heavily used cookbook should — an odd mix of all things spilled on it in the process of making wonderful food.

The Ginger Peanut Soup is one of my favorite recipes.  I have adapted it a bit…
There is no relation to the President except that Barak sounds like the first part of broccoli.  Just so you know.

Broccoli Peanut Soup

Barak-li Peanut Soup

Barak-li Peanut Soup

Broccoli (stem and florets, chopped)
Onion if you have it, chopped
Ginger (fresh is best, but I used powder)
Garlic (as much as you can handle)
Cayenne
Salt
Pepper
Oil
Water
Can of tomatoes (diced, crushed, sauce, whatever you got.  28 oz is ideal.  if you only have a small can, substitute water)
5 HEAPING tablespoons of peanut butter (organic and salmonella/partially hydrogenated soybean oil free)

Directions:
In a big pot, saute broccoli, onions, ginger, garlic, cayenne, salt, and pepper in oil.  Add everything else, bring to a boil, then simmer for 20-30 minutes.  Garnish with peanuts.