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Need I say more? These make me want to cry a little they're so good. And I ate four, which makes me want to cry because now I feel a little ill.


3/4 cup soy milk
2 t apple cider vinegar
1/2 cup peanut butter (make sure it doesn't have oil added)
1/3 cup canola oil
2/3 cup sugar
2 T dark molasses
1 t vanilla extract
t 2 ground flaxseed
1 cup + 2 T all purpose flour
1 t baking powder
1/2 t baking soda
1/4 t salt

1. Preheat oven to 350. Line a muffin pan with cupcake liners.

2. Mix soy milk with vinegar in a measuring cup and set aside.

3. In a large mixing bowl, cream peanut butter, oil, sugar, molasses, vanilla, and flaxseeds until well combined. Add soy milk mixture and mix well.

4. Sift flour, baking powder, baking soda, and salt into a separate bowl and mix well. Add dry ingredients to wet and mix until barely combined.

5. Fill liners 2/3 full of batter and bake for 23-26 minutes. Let cool.


1/4 cup margarine, softened
2 T shortening
1/3 cup creamy peanut butter (no-stir is definitely the best here, with salt)
1 1/2 t vanilla extract
1 1/4 cups powdered sugar, sifted
1-2 T soy milk

We don't have a hand-held/immersion mixer, so I do this with a manual egg-beater. It's a pain in the ASS, but it can be done. Don't try to use just a fork, though. It won't work.

With electric handheld mixer, cream together margarine and shortening at medium speed until smooth. Add peanut butter and vanilla, and beat until very smooth, 2-3 minutes. Beat in sugar. Mixture will be very stiff. Slowly add soy milk a little at a time, beating continuously until frosting is pale tan and very fluffy.

W/o the electric mixer, I added all the soy milk at once and used a fork to incorporate it, then went back to the egg beater. It turned out fine in the end.


3 T soy milk
1/3 semi-sweet chocolate chips

Use the darkest chocolate chips you can find. I love Rapunzel brand. Bring soy milk almost to a simmer in a small saucepan. Remove, add chips, stir well. Allow to rest for 10 minutes, then use.


Using a small paring knife at a 45 degree angle, cut cones out of the tops of your (completely cooled) cupcakes. Fill holes with buttercream, replace tops. Drizzle ganache. YUM. Don't eat four. Seriously.
15 April 2008 @ 12:53 pm
I made these with a vegan gravy, but I don't have the seasoning recipe--I've kept it already prepared in a jar from ages ago. It's nut. yeast, garlic powder, onion powder, salt, dried parsley, etc, but I can't find the website where I got it so I can't tell you the proportions. Mostly nut. yeast, I know. I used ~1/4 cup of that mix into a roux made of 1/2 cup earth balance + saute finely minced onion and garlic + 1/2 cup oat flour + a bit of ww flour, then added ~ 3 1/2 cups hot water, extra salt, pepper, 1 T low sodium soy sauce and 1 t balsamic. Fly by the seat of your pants gravy!

Then the best biscuits ever! I was a tad short on white flour, so I included about 1/4 cup whole wheat and they were still the best damn biscuits I've had in a long time, perhaps ever.

Vegan Baking Powder Biscuits
(this recipe made me seven)

2 cups all-purpose flour + more for flouring your surface
3 tsp baking powder
scant ¾ tsp salt (I would just use 1/2 tsp, honestly)
6 Tbsp soy margarine, kept quite cold
¾ cup soymilk
spray oil (I didn't have any)

Remember – keep a light hand. If in doubt, add/do less. Also, when you roll out the dough it should be ONE INCH THICK. We’re not making sugar cookies here.

Preheat oven to 425 degrees.
In a large bowl: sift together flour, baking powder and salt.

Drop the 6 tablespoons of margarine into the flour mix and cut quickly with a pastry cutter. It does not need to be thoroughly incorporated.

Add the soymilk to the flour, work the mix into a ball and kneed 5 times against a floured surface.

To make your biscuits, roll your dough out (by hand or with a rolling pin) until 1 to 1.5 inches thick. Use a juice cup to cut out your biscuits. I smushed the remainder into a biscuit, too.

Place them on an oiled (I used marg.) baking sheet and cook for about 11 minutes, checking around 9 minutes for golden corners.
This recipe is super forgiving. Use what you've got. Mushrooms? Bell pepper? Tofu? Yum!

3 small yellow zucchini, sliced in half-moons
1/3 red onion, sliced
6 cloves garlic, minced
2 bok choy, leaves and stems separated and sliced in 1/4 inch ribbons
1 bunch red chard, stemmed and sliced in 1/4 inch ribbons
1 can black beans, well rinsed and drained

1/2 package whole wheat linguini

~3 T olive oil
generous dash hot chili oil
sea salt
freshly ground black pepper
juice of 1 lemon
1 large T dijon

Heat oils in a large skillet over medium heat. Heat a large pot of pasta water, add some salt and olive oil. While waiting for it to boil, saute onion. Once quite soft, add zucchini. Turn heat up to medium high. As zucchini begins to soften, add bok choy stems. As they soften, add garlic, lemon juice, dijon, seasonings, and garlic. Once garlic is fragrant and well-incorporated, add greens and cover for ~1 minute. Uncover & saute until just cooked. Toss with pasta. Serve with more freshly ground black pepper.
07 April 2008 @ 07:41 pm
Bean & Cheese Enchiladas

(I made a few additions to the original recipe which is here: http://vegweb.com/index.php?topic=5980.0)

1/2c flour
1/2c nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
2 cup water
1 teaspoon mustard (we use dijon)
4 tablespoon margarine

10 corn tortillas

2 small cans enchilada sauce (we used one large can green enchilada sauce)
3 cans beans (kidney, pinto, black), drained and well rinsed
2 medium onions, chopped
1 fresh jalapeno, partially seeded and diced
1 small can olives, chopped
1/4 cup chopped cilantro, 1/2 cup salsa
1 small can jalapenos

2 large, ripe avocados
lemon juice and salt to taste
1/4 cup chopped cilantro

Tofutti Sour Cream

In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Add water and whisk thoroughly. Heat on medium heat until bubbling and thick, stirring often. Remove from heat and add mustard and margarine. Set aside 1/2 cup of cheese sauce in separate container. Sautee onion with jalapeno in a little oil over medium high heat until just browning. Add onion-jalapeno mixture, beans, olives, cilantro and salsa to cheese sauce. Mix it up.

Preheat oven to 350. Pour 1/2 of enchilada sauce in the bottom of a 9x13 pan. Add a layer of tortilla. I cut some into quarters to fill in corners and such. Add a layer of filling, a layer of tortillas, etc, ending in tortilla. Spread rest of enchilada and cheese sauces over top tortilla layer. Bake at 350 until brown, 30-45 minutes.

Mash up avocado with lemon juice, salt, and cilantro.

Allow enchilada (casserole, really) to cool 10 minutes, then serve with the guacamole and sour cream. So. Freaking. Good.
1/2 cup quinoa
1 cup water
1/2 t salt
generous splash low sodium soy sauce

2 very large shallots, or one medium yellow onion, sliced thinly
2 jalapenos, mostly seeded and diced
2 large cloves garlic, minced but not super fine
1 head broccoli, chopped
2 heads bok choy, sliced and divided leaves from stalks
1 can black beans, rinsed well
1/2 cup cashews, lightly toasted
salt as needed
freshly ground black pepper

2 T peanut oil
1 T mirin
extremely generous splashing of hot chili oil (important, if you don't have any I'd leave a fair amount of seed in the jalapenos and also add about 1/4-1/2 tsp pepper flakes)

Cook quinoa until most of the liquid is absorbed, about 12 minutes, then remove lid and boil off almost all of it. Set aside.

In a large heavy-bottomed skillet over medium high heat, saute the shallots, garlic, and jalapenos until soft. Add broccoli. As broccoli turns bright green, add bok choy stems. As they begin to soften, add everything else. Stirfry until hot throughout and broccoli is cooked but still a bit crisp, about five minutes after everything's in. Season as necessary.

Jessalyn wanted to add some ground coriander, I wanted cumin. We went with neither. My dirty secret? I freaking hate coriander except in Indian food. Anyways, it was damn delicious on its own. The level of spice is important to this dish, so make sure you're not too timid. Taste as you go if necessary.

This dish is everything you need all rolled into one: greens, grains, legumes, healthy fats. It's a wonder dish made of pure yum and I've decided it might be my new favorite thing, although it does need a little bit of tweaking to reach its full potential. If anyone makes it, I'd love to hear about your modifications/additions.
10 March 2008 @ 09:19 am
This morning I ate an extremely unhealthy bowl of leftover cheeseburger macaroni bake. So good.

3 1/2 cups macaroni noodles (uncooked)
1/2 cup vegan margarine
1/2 cup flour
3 1/2 cups boiling water
1 1/2 tsp. salt (3/4 tsp. salt for less salty taste)
2 Tbsp. soy sauce
1 1/2 tsp. garlic powder
Pinch turmeric
1 cup nutritional yeast
1 pkg. Boca Burger crumbles
Paprika, as desired

Cook the macaroni and set it aside. In a saucepan, melt the margarine over low heat. Mix in the flour with a whisk and continue whisking over a medium flame until the mixture is smooth and bubbly. Stir in the boiling water, salt, soy sauce, garlic powder, and turmeric. Stir well to dissolve the flour mixture and cook until it thickens and bubbles. Add the nutritional yeast. Heat the Boca crumbles in a frying pan. Mix part of the sauce with the noodles, put in a casserole dish and pour a generous amount of sauce on top, mixing together and adding Boca crumbles. Sprinkle with paprika and bake for 15 minutes at 350.

The original recipe calls for an extra 1/4 cup oil that is definitely not needed, but no matter what this stuff is sinfully good. Have I already posted this recipe? Oh well, it's that good.

Anyhow, yesterday we also made the chocolate cupcakes again from VCTOW, even better this time around, with basic buttercream frosting (recipe later). So good. It really helps to have real powdered sugar, unlike last time with the chocolate buttercream! (Which came out gritty by no fault of D's). Anyhow, this morning I ate my delicious and unhealthy leftovers, tromped into the kitchen, stared at the cupcakes, and conjured massive willpower to wait until this afternoon to eat another.

I tromped back into the living room to grab my school things, shouted up to J, "It's too early for cupcakes!"
She shouted back, "Why?!"

Cupcake on the bus this morning!
09 March 2008 @ 12:44 pm
Okay, I really thought my chickpea salad was pretty off the hook. But this shit? Should be illegal it's so good. I like it baked in the oven on shitty (but still fresh, not pre-sliced) white bread. I intend to melt "cheese" on it eventually, but it's so good that I don't really care. And Tofutti mozarella is the only vegan cheese that I've yet tried that really melts and it doesn't have any flavor at all really, so it seems a waste. I intend to try Sheese, since I love the cheddar stuff, but I'm told it doesn't melt. The package, of course, claims it does. But it's good straight out of the fridge, so I figure if it even melts a teeny bit I'm good.

Chickpea Salad;

1 15oz can Chickpeas, rinsed well
3-4 Tbs Vegenaise
2 tsp Fresh Lemon Juice
1 tsp Mustard (Dijon)
1 Tbs Nutritional Yeast
1/2 tsp Paprika (sweet, hot, or smoked)
1/2 tsp Salt
Fresh Craked Black Pepper

Mash all the ingredients to form a chunky spread. Refrigerate or serve immediately.

I like to use home cooked chickpeas when I have them left over, so much yummier. I think I use a cup and a half. I make this stuff way too often.
First the dip. This stuff is heaven. It was actually an afterthought because I had too many cooked beans for the chili. But holy crap this stuff is amazing!

Black Bean Jalapeno-Lime Dip

2 cups cooked black beans
1/4 cup tahini (y'know, on second thought, I probably used more like 1/2 a cup)
1/4 cup olive oil
5 cloves garlic
1 small yellow onion
~1 tsp salt
2 jalapenos
juice of 1 1/2 limes
freshly ground black pepper

Chop onion roughly and seed and chop jalapenos. Smush garlic. Saute onion and jalapenos over medium high heat, until the onions are browned partly if you forgot to stir them like me while you were peeling the garlic. The onions should not necessarily be soft all the way through. Add garlic. Stir for about 30 seconds, remove from heat. Combine everything in food processor. Go by taste with the salt and pepper. So. Freaking. Good.

Basic Black Bean Chili

This would be even better with veggies added at the beginning with the onions, but I'm broke this month!

3 small yellow onions, diced
6 medium garlic cloves, minced
2 cans chopped tomatoes (I prefer them with no salt or spices added)
2 heaping cups cooked black beans

~1 heaping T cumin
~2 tbsp chili powder
1/4 tsp cayenne
~1/2 tsp oregano
~1/2 tsp basil
~1/4 tsp thyme
~1 1/2 tsp salt
freshly ground black pepper

1/4 cup olive oil
~6 cups water

In a large pot, saute onions in oil until soft and lightly brown over medium-high heat. Add garlic, saute until fragrant. Add spices (except salt and pepper), saute about 30 seconds to a minute. Add 1/4 cup water, and stir well to deglaze the pan. Add tomatoes and water. Bring to a boil, turn heat down to low, and simmer for about an hour, until slightly wetter than desired consistency. Add beans. Salt and pepper to taste. Mmm.

Serve with Sour Cilantro Cream from Veganomicon:

1 lb silken tofu (water-packed, refrigerated type)
2 T fresh lime juice
1 T agave
3/4 tsp salt
3 cloves garlic, crushed
1/4 cup grapeseed oil
2 cups loosely packed fresh cilantro (stems and leaves)

Shake water from tofu. Blend with lime juice, agave, and salt until smooth. Preheat a small pan over medium-low heat. Cook garlic with grapeseed oil gently, allow to slightly brown. Add to tofu mixture, blend until smooth. Add cilantro. Blend until smooth, but with small pieces of cilantro still intact. Adjust salt and lime if needed. Refrigerate at least 30 minutes. Ours came out thicker than described (brand of tofu differences I think, ours was fairly firm for silken), but was so delicious!
03 March 2008 @ 09:04 pm
Another excuse for the amazing tahini dressing! Hallelujah.


2 cups cooked chickpeas, drained (soak and cook them yourself, I swear)
1/4 cup whole wheat bread crumbs (we used some of our homemade stuff!)
2 T flour
1 medium onion, chopped
2 cloves garlic, chopped
1/2 t baking powder
1 t cumin
1 t ground coriander
1/4 t cayenne
1/4 c chopped flat leaf parsley
1/2 t salt
fresh black pepper
vegetable oil if frying
pita bread, sliced in half to make pockets
chopped tomato, red onion, and cucumber

In a food processor, pulse chickpeas and bread crumbs for about 30 seconds, until chickpeas are chopped. Add remaining ingredients and process, scraping down sides, until relatively smooth but somewhat coarse. Refrigerate at least 1/2 hour.

Okay, so I am notoriously awful at deep frying things. More then a thin coating of oil, and I'm screwed. For real. I think it's okay to be bad at deep frying stuff. If you are like me, shape your falafel patties and bake them at 350 for about 20 minutes, until heated through and lightly browned. When I did this with the extras, it worked so much better. If you're brave or skilled, read on.

Shape the batter into 1 and a 1/2 inch balls and then flatten them into 2 inch diameter patties. In a large heavy bottomed pan heat about 1/2 inch of vegetable oil. Test oil by throwing in a pinch of batter. If the oil immediately bubbles up rapidly, it's ready. (I did this. It bubbled. It was not ready. The patties dissolved. It must be hot enough to cook the outside almost immediately to prevent dissolution of patties!) Cook patties in the oil in two batches, about 3 minutes per side. Remove with a slotted spoon and lay on paper towels to drain. Stuff pita bread with patties, lettuce, onion, tomato, and cucumber. Drizzle with tahini dressing. Yum.