sweet things

April 20, 2007

So, I know I promised the sugar overload post yesterday… but I ran out of time. I hate that. Time either goes by so fast, or crawls by and it always seems like I have stuff to do on the days it just won’t slow down.
ANYWAY, here it is one day late. I even included my chocolate chip cookie recipe which is so good. Now I just need to figure out a wheat free version….

For these, I made this recipe and subbed 1/3 cup cocoa powder for part of the flour. They had such a good texture, and I was having so much fun making these I put little hearts on the front and sprinkled them with sugar. If you are going to try them, I would sub slightly more cocoa in (1/2-3/4 cups). They were delicious, but the chocolate flavor was a little too subtle.

And a VCTOTW recipe. I made mint chocolate ones, but the remaining ones were smashed and the pictures were crepe. So you get the Coconut Lime cupcake picture. They were so good. Funny story: I brought these to an Easter dinner with family and everyone was either fascinated at the idea of vegan cupcakes or they made fun of me. But that was only the adults who were poking fun =D
Anyway, an elderly woman was there and she has bad vision. She thought these were cucumber cupcakes, and thought perhaps I was taking the whole vegan thing a little far. lol.

On most every vegan community I have ever visited, there is a large discussion on the best chocolate cookie recipe. I personally dislike cakey cookies, but the thin crunchy ones seem to much like crackers. My favorite cookies are slightly crunchy on the outside, and soft and chewy on the inside. The batter also has to taste good raw-that’s half the fun of making cookies. I just veganized the recipe I made before going vegan, and they taste the same if not better. Actually, of course they taste better. Everything tastes better when it’s vegan.
These taste so good with a glass of rice or soymilk.

* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup slightly softened Earth Balance
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 TB cornstarch mixed with 5 TB rice/soy milk
* 1 3/4 cups Chocolate Chips

375 F
Cream Earth Balance and sugars. In a seperate bowl, stir together all of the dry ingredients. Stir sugar mixture and dry ingredients together. Stir in the cornstarch mixture and the vanilla. Fold in chocolate chips. Drop by spponful onto a cookie sheet, and bake for 9-11 minutes until slightly browned on the bottom.


Macaroni and Cheese

April 17, 2007

I tried making the New Farm recipe for Mac and Cheez (found here), and I love this stuff. Seriously, it is even good cold…. but I like cold food =P
When my mom made macaroni and cheese, she would cut up ham and broccoli in it. Obviosuly I skipped the ham, but the broccoli was delicious. Maybe next time I’ll cut up some vegan soy dogs, and go super tacky and you all…

Sad news: I tihnk I am gluten intolerant. Phooey. I try to eat a variety of food, but sandwiches, muffins, etc. are very easy and quick for me. It’s not bad enough to where I can never eat it, it just makes me feel a little… off. This week I am trying gluten free, just to be sure. It is going to mean some more creative cooking, that’s for sure. I’m not worried about it. I’ve always had weird food allergies/intolerances and I’ve always figured out a way to eat well with them. Onto more pictures. (note: these are all kind of ‘saved’ up from the past few weeks. I don’t eat sugar that much. And I make up a lot of recipes, but I either forget them or I don’t take pictures. I’m working on it…)

‘Meatball” sandwich:

Just a simple lentil ball recipe. They were pretty good, but for some reason they crumbled like crazy. It made for some messy eating-but at leats it tasted good.
San-Francisco Style Sourdough Bread:

I’ve been trying to get a good starter for a while now, and I think that the slightly warmer/wetter weather has helped it along.

Lunch I had using the bread:

It is a piece of toasted sourdough, red pepper hummus, spinach and tomatoes. Slightly broiled, and really darkly toasted. Oops. It was good, but I didn’t care much for the hummus. Waste of chickpeas =P

Tomorrow will be the gigantic cookie post. I made up the best chocolate chip cookie recipe. I’m totally bragging, but I don’t care. They were a-mazing. Included will be some cupcakes from Easter. Boy am I behind.

banana bread

March 28, 2007

Modified from this recipe. Reading over the comments, I noticed how many mentioned the super sugary taste, so I cut the sugar in half. It was delicious. Here is the recipe with my modifications:

1/4 cup brown sugar
1/4 cups white sugar
1/4 cup margarine
1/4 cup applesauce
3 very ripe bananas, mashed well
2 cups flour
1/2 teaspoon baking soda
1/4 cup plain rice milk, mixed with 1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
1/2 teaspoon salt

Preheat oven to 350 F, and lightly spray an 8×4 bread pan.

Sift togther dry ingredients. Cream margarine and sugar. Add bananas, milk, vanilla and apple sauce. Add the wet and dry ingredients togther, and stir until combined-DON’T overmix!

Bake for one hour, or until a toothpick comes out clean.

I am a little late in getting it, but I finally had enough money to buy Vegan Cupcakes Take Over the World.
I know that almost every cooking blog has been posting cupcakes like crazy, but there is good reason for that. They are so cute and fluffy, and taste darn good. And, they are very easy to photograph. I was a little apprehensive about the frosting on these- it has EB and shortening- but it was so good with the crushed cookie bits.

I have so many food pictures ready, but not a lot of time to type out recipes. So, they will be coming soon hopefully over the weekend =)

banana-coconut muffins

February 15, 2007

I have hypoglycemia. Not as bad as some, but enough to where I have to be careful with my refined sugar intake. For about three-four months I was on a completely sugar free diet. I could not have corn syrup, or sugars and I had to be careful with how much fruit juice I consumed.
My blood sugar is doing much better now, but I am still very careful to reduce the sugar in my diet. I came up with this recipe about a month ago, and I love it! I took this recipe, veganized it, and completely cut out all of the added sugar. The banana and the apple sauce do have natural sugars in them, but those are far better than anything refined.

1 1/4 cups all-purpose flour (or a mix of whole wheat/white)
1 tsp. baking powder
Pinch of salt
2 very ripe banana, mashed (the bananas provide a lot of sweetness to this recipe, so use extremely ripe- almost black bananas)
1/4 cup vegetable OIL
1/4 cup unsweetened applesauce
1/3 cup applesauce or other egg substitute
1/2 tsp. vanilla
3/4 cup flaked coconut

1. Preheat oven to 375 degrees, and lightly spray or line 8 muffin cups.
2. Whisk dry ingredients in bowl. Whisk wet ingredients, and 1/2 cup of the coconut in another bowl. Fold in flour moisture until just barely moistened. Do NOT overmix!
3. Divide batter among cups, and sprinkle with remaining coconut. Bake until puffed and slightly golden- about 23-25 minutes.

*I accidentally wrote shortening but I meant oil. Sorry about that!

I absolutely love ‘toasted’ coconut, and the coconut on the top of these muffins gets slightly brown and crispy- it tastes delicious.

I am going to be gone all weekend, so no posts until I come back. My mom and I will be trying a vegetarian/vegan restaurant in Denver, so I will hopefully be able to get a few pictures.
Also, I finished my driving hours! I will finally be able to get my license. 50 hours doesn’t seem like much in the beginning, but cramming most of it in at the end is a little time-consuming.

Hello world!

February 13, 2007

A food blog seemed like a good idea… hopefully it turn out to be one. I am new to the whole food blog thing, so I am not sure how to get it started.
All recipes posted here will be animal and cruelty free: AKA Vegan. A great recipe on veganism can be found here. I would definitely recommend it.
I am still working on links and pages, so bear with me. The about me section will be done very soon… hopefully. For now, my very first recipe post. We’ll start with something nice and un-healthy – full of sugar 😉

1/4 cup earth balance margarine
1/2 cup unsweetened applesauce
1/2 oil
1/4 soymilk
1 1/2 peanut butter (I used chunky)
2 cups sugar
4 teaspoons molasses
2 teaspoons vanilla

3 cups oats
2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon

350 degrees F

1. Sift flour, oats, soda, salt and cinnamon.
2. Cream peanut butter, margarine, and sugar until well combined. Stir in applesauce, milk and oil. Cream until well combined. Beat in molasses and vanilla. Fold in oat/flour mixture.
3. Drop by rounded spoonfuls onto a cookie sheet. Flatten slightly with a fork.
4 Bake for 12-14 minutes, until lightly browned on the bottom.