Tuesday, October 4, 2011

Vegan Cupcakes

My husband is doing an awesome job. He is losing weight daily. I am sure that some of you can relate, but he has to say no to a lot of temptations to stay on the right path. It seems that almost everytime he goes to work he steps into a junk food zone. Bagels, donuts, cookies and candy to name a few. Well tomorrow is ice cream sunday day. I really feel for him! I wish there were better policies concerning foods in the work force. It would be better for the people and better for corporate America. I'm sure mood and production would improve. But if I can help make it easier for my husband, then I'll try.

This is a great recipe from http://www.allrecipes.com/. It is simple to make it your own. These cupcakes turned out very moist and have a nice light taste to them (not too sweet). The original recipe calls for all purpose flour and Coconut oil. I used whole wheat flour. Next time I will try replacing the oil with unsweetened applesauce.

    1 tablespoon apple cider vinegar (or white vinegar)
    1 1/2 cups almond milk (room temperature)
    2 cups flour
    1 cup raw sugar
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup coconut oil, warmed until liquid
    1 1/4 teaspoons vanilla extract

1.Preheat oven to 350 degrees F (175 degrees C). Grease one 12 cup muffin pan or line with 12 paper baking cups.

2.Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly. These don't rise much so fill about to the top.

3.Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

I used powdered sugar and wax paper to create these little heart tops. Plus, I wanted to keep these light!

Hawaiian Chickpea Teriyaki

I love chickpeas. I made an awesome chickpea sandwich spread with a nice kick to it just the other day. I also love it as a humus. I don't think I love it as teriyaki. Next time I'm trying tofu! So if anyone has some recommendations for me, that would be great!
This recipe originated from The Happy Herbivore Cookbook. Although I made many adaptions and will make more the next go round.

     4 cups of rinsed, drained chickpeas
     1 can chunk pineapple (in pineapple juice) drained
     1 onion cut in wedges
     1 green or red bell pepper chopped in large bits
     1 cup of Annie's Natural Teriyaki Sauce (no high fructose corn syrup!)

In skillet add teriyaki sauce with chickpeas. Allow to marinade for 5-10 minutes. Turn heat to high. Add onions and bell peppers. Continue to stir. Turn to medium-high heat when it starts to boil. Add pineapple during the last couple of minutes when sauce is almost all cooked in. Serve over rice.