Mocha Almond Fudge and Devil's Food Cupcakes Part 2 of 3

Mocha Almond Fudge and Devil's Food Cupcakes

inspired by Vegan Cupcakes Take Over the World

For Cupcakes:

1 bag of Bob's Red Mill Gluten Free Chocolate Mix

3 fake eggs (I used Ener G Egg Replacer)

1/2 cup coconut oil or Earth Balance (I used Earth Balance)

1/4 cup hot water with 1 tbsp of instant coffee mixed in

1/4 cup almond milk plain unsweetened

1/4 cup vegan chocolate chips (I use enjoy life mini chips)

2 tsp of cocoa powder

1 tsp of almond extract

1 tsp of vanilla extract 

1. Preheat oven to 325*F. Line cupcake pan

2. Mix the fake eggs and set aside

3. Mix cake mix, Earth Balance until combined, add eggs and mix well.

4. Split batter in half, to one half add the hot water with coffee and almond extract. To the other half add the almond milk, chocolate chips, cocoa powder, and vanilla extract.

4. Fill cupcake liners 2/3 of the way (I think the mix made 9 of each flavor or 18 total cupcakes for me)

5. Bake for 20-30 minutes. Check with toothpick. 

6. Cool COMPLETELY before frosting.

For Mocha Glaze:

3/4-1 cup powdered sugar 

1 tbsp Earth Balance or coconut oil (I used earth balance)

1-2 tsp almond milk

1-2 tsp warm water

2 tsp instant coffee

dash of almond extract

marizipan for decoration 

more powdered sugar for decoration

cinnamon for decoration

chocolate chips for decoration 

1. Time for the marzipan decorations! I rolled out the marzipan in powdered sugar, cut the shapes out with a cookie cutter and set aside. (There are tons of how tos, videos and blogs around. This is a more complicated route, but I think Vegan Yum Yum is amazing so check this one)   

2. Cream half the sugar and margarine until crumbly.  

3. Add in almond milk, water, and coffee, and beat in remaining sugar.  

4. Adjust consistency if needed, it should be pretty soupy.

5. Dip each mocha cupcake top into the frosting and roll until covered. While frosting is still wet, add the marizpan decroations. I made flowers and put a chocolate chip in the middle. Then I sprinkled cinnamon over everything. Yum!

For Chocolate Frosting:

1 3/4- 2 3/4 cups powdered sugar (I used a looooot)

1 tbsp Earth Balance or coconut oil (I used earth balance)

2-4 tsp almond milk

1 tbsp of cocoa powder

dash of vanilla extract 

1. Cream half the sugar and margarine until crumbly.  

2. Add in almond milk and cocoa powder, and vanilla extract, and beat in remaining sugar.  

3. Adjust consistency if needed.
4. Pipe frosting on top of cupcakes, I made it tall, swirly and wonderful, then I took chocolate chips and sprinkled them over everything. You'll note from my photo I did NOT wait the proper amount of time to frost the cupcakes. Haha.

EDIT: Due to the controversy surrounding Bob's Red Mill products right now, I'm unsure I want to promote them. There are other gluten free mixes (I've used Betty Crocker's which was pretty good) you can use, just adjust the liquid ingredients to what the mix you purchased asks for.

Vegan Yack Attack's Protein-Packed Dessert for Breakfast Smoothie!

Thank you Vegan Yack Attack for putting together several of my favorite things! Smoothies, chia seeds, chocolate, and frozen bananas. This was the perfect quick snack while I was busy crafting all afternoon! It reminds me of a shake my parents used to make with bananas, icecream, and slim fast powder: but WAY healthier!

For the recipe I used almond butter instead of peanut butter and about 3/4 cup of almond milk. YUMMY

Here's the recipe

Indian Food (Explorations in Tofu: Part 2 of 5)

I love Indian food- it’s delicious and super easy to get vegan. Although Palak Paneer (or Saag Paneer? I think Palak is a type of Saag...) is one of my favorite dishes. After going vegan I missed those chunks of cheese. Yummmm. 

Anyone so last night I decided to make a vegetable curry because I had leftover veggies from a party platter I made last weekend. While I was cooking the curry, I forgot I had some long lost frozen spinach and a block of tofu, and decided to try a vegan palak paneer, for my explorations of tofu series.

Vegan Vegetable Curry

1 can of light coconut cream

1-2 tbsp of curry powder (I love a ton of curry, but start with a little and work your way up to taste)

2 tsp of garlic salt (Use more if needed)

1 tbsp onion powder

1 tsp paprika

A vast array of vegetables (I used broccoli, snap peas, and carrots)

1.              Heat up the coconut milk over medium.

2.              Add all the spices and stir till combined.

3.              Add all the vegetables; stir till vegetables are all covered.

4.              Reduce heat to medium-low, cover, and simmer for 10-15 minutes. I like my vegetables still a bit firm so do this to taste. 

Palak Tofu

¼ cup olive oil

¼ cup finely chopped onion

2 cups frozen spinach (next time I’ll try fresh)

1 medium tomato

¼ package medium-firm tofu (optional)

2 tsp cumin

2 tsp coriander

2 tsp turmeric

salt and pepper to taste

1 tbsp vegannaise (or coconut milk + sprinkle of salt)

1.              Heat up half the olive oil with the onions over medium

2.              Right as the onions get glassy add the spinach and stir. Let simmer.

3.              Chop the tomato up and throw it in the blender or food processor till pureed. Add to the spinach.

4.              Add all the spices and vegannaise and stir till combined. Taste it- add any additional amount of spices to get to the right flavor for you.

5.              Chop the tofu into bite size pieces. Add to the spinach, stir till covered and reduce heat to low medium. Simmer for 10-15 minutes.

Serve both dishes over rice and enjoy!

Gluten Intolerance

I get headaches. I thought they were migraines, my doctor said, “NO, they are not migraines, are you pregnant?” After several negative pregnancy tests, disappointing appointments, bad reactions to medication, and no end to them in sight I gave up. I figured it was time to live with them. Okay- let’s that that aside and get along with my story.

So, a few years ago a dear friend told me that she not only was allergic to gluten but it was terrible for anyone to ingest. I shrugged it off- I was a die hard “carbavore” and was addicted to French toast and sandwiches. But it was always there, especially as other people were starting telling me that gluten was bad. Gluten free items started popping up in stores.... but alas, I loved my bread.

A couple months before my 10-day-turned-no-end-in-sight vegan/gluten free adventure began someone asked me what I was allergic to. I was very confused because I didn’t feel at all like I was having an allergic reaction. (Side note: I’m allergic to peaches and my whole mouth and throat breaks out and I have a hard time breathing if I accidentally eat them.) I laughed it off- my skin gets weird bumps sometimes it’s something I had also learned to live with.

A month into my 10-day-turned-no-end-in-sight vegan/gluten free adventure I wanted to eat my favorite non-vegan/gluten-free veggie burger at my favorite restaurant. The next morning I had a raging headache.

I looked at my hands.

They were blotchy.

I thought...

I have NOT had a headache in a month.

Oh.

It all made so much sense. So that’s how I discovered I am intolerant to gluten.

Yay for no more headaches!

Gluten Free "Lasagna" recipe

I recently tried a new spaghetti squash recipe, and although it was nice- I always return to this recipe. I was trying to figure something new for dinner and my coworker, Lisa, just rattled off this recipe off the top of her head. It sounded great so I added a few things and Brian and I loved it.

If you’ve never cooked spaghetti squash before, you are in for a treat! It’s very easy, very fun, and very interesting. The texture is amazing for being a squash! I found this great page with easy directions on all the different ways to cook the squash. This website gives very easy step-by-step directions on how to cook a spaghetti squash. I prefer the boiling method.

Ingredients:

1 Spaghetti squash cooked and scooped out

2 cups of tomato sauce

3 Roma tomatoes, diced

1 medium yellow onion, diced

2 cloves crushed garlic

Olive oil

1 large zucchini, sliced very thin (I use a vegetable peeler)

1 cup of Daiya mozzarella “cheese”

Directions

1.              Preheat oven to 350. Sauté onions in olive oil over medium low heat. Add garlic. Sauté till translucent.

2.              Add sauce and tomatoes and continue cook on medium low.

3.              In a 12”X9” baking dish evenly lay about half the cooked spaghetti squash out. Spread a cup of the tomato sauce mixture over. Then sprinkle half the cheese over the sauce.

4.              Next lay out the thinly sliced zucchini out over the cheese like lasagna strips. Spread the rest of the squash over the zucchini, the rest of the sauce over the squash and the rest of the cheese over the sauce.

5.              Bake for about 30 minutes.

Anna Mae’s Power Cookies

 

Anna Mae is my friend. She’s vegan and watching her on some camping and other adventures, I realized that being vegan doesn’t mean just salads if you're out and about. Last time I saw her we went to the Lotus Festival- I went searching to buy some vegan treats and she busted out these vegan and gluten free “cookies.” She made them very simple but let me know she jazzes them up for her boyfriend.

The idea of chickpeas, applesauce, and oatmeal instead of flour, butter, and sugar sounds weird- but trust me it’s great. If you don’t like the taste of chickpeas I highly suggest adding a tablespoon of peanut or almond butter. It doesn’t overwhelm the recipe, but it kind of cancels out the bean-y taste.

If you are allergic to gluten or are avoiding gluten completely, make sure you get gluten free oats! I bought a giant thing of Quaker Oats a few months ago at Costco, and although I’m avoiding white flour and a lot of gluten- I’m also try to be resourceful and I refuse to waste the food!

My favorite version of this recipe is the basic recipe + agave, vanilla, cinnamon, almond, butter, mashed banana, vegan chocolate chips, raisins, and chopped walnuts. I’ve been doing a lot of experimenting though, zucchini and carrots- I’ll let you know if I have a breakthrough in deliciousness!

These cookies are a perfect replacement for protein bars. I take these everywhere now! Work, the zoo, amusement parks, and the movies. Hope you enjoy them!

Anna Mae’s Power Cookies

Basic Recipe:

2 cans of chickpeas (drained and rinsed)

1 cup of applesauce

1 cup of oatmeal

2 tbsp of oil

2 tsp of baking powder

2 tsp of baking soda

Any amount of optional ingredients*

1.              Preheat oven to 350, line a cookie sheet with parchment paper.

2.              Blend chickpeas and applesauce in blender until smooth.

3.              Add the rest of the ingredients and stir until combined.

4.              Spoon onto cookie sheet in heaping tablespoons and bake for 30-35 minutes.

* Optional Ingredients:

1 tbsp of agave

2 tsp vanilla

Sprinkle of cinnamon

2 tbsp of almond or peanut butter

1 mashed banana

½ cup vegan chocolate chips

½ cup raisins

¼ cup sunflower seeds

¼ cup chopped nuts

2 tablespoons of cocoa powder

Kale Chip Recipe

Tortilla chips are my weakness. Hah, who am I kidding? One of my many weaknesses. But I love the crunchiness and yum. This kale chip recipe is not a replacement for my beloved chips, but it will sometimes make that craving go away. It’s nice to know there are vegetables that can taste enough like junk food to get that craving to go away without leaving you that horrible stomachache later.

My aunt explained this recipe to me a couple months ago, and I always forgot about it. I happened to drop by one day while she was making them and I tried a couple. It was as if a light bulb went off in my head. I understood what she was talking about. These were fabulous!

Kale Chips

A few leafs of green kale

Melted coconut oil

Salt

Pepper

1.              Preheat oven to 400

2.              Tear up the kale into small bite size pieces. Pour a small amount of coconut oil over the kale. Mush up everything in your hands to coat the kale in the oil.

3.              Sprinkle with salt and pepper

4.              Bake for 8-10 minutes for a single layer, or 10-12 for a few layers. Make sure to toss them halfway through cooking if there is a lot of overlapping.

5.              Keep an eye on them for when the edges go brown, but not the whole leaf. ENJOY!

These are very delicate, and very delicious warm. Hope you like them!

I have tried this recipe with black kale- it works but the green kale works much better for this recipe. Anyone else have any simple chip recipes?