Chocolate Cupcakes

I love these easy cupcakes. The recipe makes about a dozen. After you make the batter and pour it into the pan, you can top the cupcakes with a dollop of jelly or some chocolate chips. That's a nice alternative to having to deal with making icing, and these cupcakes are usually pretty moist.

In a small bowl or measuring cup mix:

3/4 cup of soy milk
1/4 cup water (you can also use all water)
1 tsp vinegar ( I like balsamic with the chocolate but you can also use apple cider or white)

and let that sit a moment

while you use a larger mixing bowl to mix:

3/4 cup of sugar
1/4 cup of oil

stir the sugar and oil vigorously or use an electric mixer and add

1 tsp of vanilla

then combine in a small bowl or measuring cup

1/3 c of cocoa
1 cup of flour
1 tsp baking powder
1/4 tsp baking soda


add the water/milk/vinegar mixture from above to the sugar/oil
and sift in the flour/cocoa mixture

mix until combined
pour into cupcake liners (I like silicon)
bake at 350ºF for 19-21 minutes - use a cake tester

Vegan Double Chocolate Chip Cookies

I love double chocolate chip cookies. This is still a bit of a work in progress, but it makes a good cakey cookie.

Heat oven to 350º F

Mix:

1/4 cup + 2 tblsps soy milk and 1 tablespoon of ground flax seed and let it sit a moment while you

mix the following very well in a large bowl:

1/4  c lightly packed brown sugar
1/2  c white sugar
1/3 c canola oil
1 tblsp tapioca flour
2 tsps vanilla extract

and after a moment of vigorous mixing, add in the flax/milk mixture, then mix all that very well.
Mixing by hand is ok.

Combine:

1 1/4 c flour
1/4 c cocoa
1/2 tsp baking soda
1/2 tsp salt

and sift it into the liquid mixture. Stir well and then add in 3/4 cup chocolate chips

I use a small ice cream scoop to dole out around 16 cookies to a sheet.
Bake cookies for 9 minutes.
Careful not to overbake these cookies.
Let cool a moment or to, then transfer to a rack. Best warm but good for a few days in an airtight container.

 Before baking

After baking

Twice Baked Vegan Potatoes

These could be modified endlessly. The following is just a guide.

Scrub potatoes, bake directly on rack until soft in a 400º oven, about 35 minutes or until tender.

After cooling down, cut potatoes in half.

Scoop out the flesh with a teaspoon.

Mash the flesh with whatever you might like, including chopped frozen broccoli and vegan cheeze sauce. Any small or diced vegetable, like peas or carrots, could work here. Moisten the flesh with cheese, oil or ketchup.

Shown:

1/3 cup frozen broccoli, thawed and chopped
1/2 cup vegan cheeze sauce

salt
pepper
paprika
celery salt
garlic powder
coriander

Stuff the potatoes with the filling, add additional cheese or sauce if desired and bake 20-25 minutes in a 400º oven. Serve hot.

Low Fat Vegan Pumpkin Cornbread

Using at least a 2 cup measure or bowl, Combine:

1 cup soymilk
1 tsp vinegar (apple cider or white are ok)

And let sit for a moment.

In another bowl or measuring cup, combine:

1 cups cornmeal
1/2 cup unbleached all-purpose flour
1 tsp baking powder
1/2 tsp salt

Add the following to the soymilk/vinegar mixture:

1/3 cup pumpkin puree
1 tblsp canola oil
1 tblsp agave
1 tblsp brown sugar

Mix wet and dry.
Put in muffin tins or a 8" x 8" pan (double recipe for 9" x 13" pan)
In a 350º oven, bake muffins for 18 mins, a pan for 25 or until a toothpick come out clean


This is not a very sweet recipe. You could add more brown sugar (and since this is a vegan recipe, you can taste it before baking and adjust to your liking).

Easy Vegetarian Chili

In a pot, heat about 1 tblsp oil and saute:

2-4 cloves garlic
1 small diced onion or shallot, or about 2 tblsp dried onions
1 small shredded carrot (optional)
1/2 to 1 cup diced red or green or yellow peppers

Don't let the pot dry. Add some veggie stock to keep it moist.
After the garlic is softened (it will appear more translucent, should take about 3-5 minutes)
add:

salt, pepper to taste
2 tbslp chili powder
1 tsp coriander
1/4 tsp allspice
1/4 tsp cinnamon

1 can black beans
1 can kidney beans
1 can crushed or diced tomatoes

1 cup veggie stock

Heat to boiling, then simmer for about 15 - 20 mins

Check the salt and pepper level. Add hot sauce, cayenne pepper, or sriracha if you want it more spicy.

If you like a chili with a thick 'broth' like me, and used diced tomatoes and not crushed, add a can of tomato paste or about a 1/2 cup pumpkin puree.

Serve over rice or with cornbread if desired.

I'm still trying to use dried beans more often but canned are convenient when you suddenly get a craving. I'm much better about getting into a routine of softening chickpeas about once a week, still not as good as doing that with black beans.

To use dried beans: soak beans at least overnight.
Dump bean water, rinse, and simmer beans until softened, up to 2 hours. Don't add salt.

Vegan Parmesan Substitute

To a dry food processor or blender add:

1 cup raw almonds or walnuts or cashews or any combination
1/3 cup nutritional yeast
1/2 teaspoon salt

Pulse until nuts are finely chopped.

You can store it in a refrigerator for at least a week in a sealed container.

One Pot Veggie or Vegan Fettucine 'Alfredo'

Add to one large pot:

1/2 box pasta shapes or noodles/spaghetti/fettuccine, broken in half

1/2 to 1 full can artichoke hearts, quartered or roughly chopped

1/2 to 1 cup spinach, kale or broccoli, fresh or frozen
2-3 cloves minced garlic
1 tblsp Italian seasoning or a blend of oregano, basil and marjoram
a few dashes of oil
2.5 cups water
salt or stock/bullion and pepper

Bring to a boil, continue to simmer for 8 -12 minutes

(larger pasta shapes, like bows, will need 12 minutes.

spaghetti or elbows would need less, around 8 minutes)

after cooking, add
1/2 cup of parmesan or 'not-parm' parmesan substitute