chocolate cupcake recipe from Vegan Cupcakes Take Over The World

Ingredients:
for cupcakes–
1 cup soy milk
1 tsp apple cider vinegar
1/3 cup canola oil
3/4 cup sugar
2 tsp vanilla extract
1 cup all purpose flour
1/3 cup cocoa
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
for frosting–
1 stick earth balance buttery spread (1/2 cup)
about 3-4 cups powdered sugar
2 chai teabags
2 T boiling water
2 T soy milk
1/4 tsp cinnamon

Directions:
Preheat oven to 350 degrees. Mix the vinegar with the soy milk and let sit for five minutes.

Whisk together the soy milk/vinegar, canola oil, sugar and vanilla. In another bowl, sift together the dry ingredients. Add wet to dry and mix until combined.

Pour batter into greased cupcake molds and bake for 25 minutes, or until springy. Let cool completely before frosting.

While cupcakes are cooling, beat the earth balance until soft. Brew the tea in the two tablespoons of boiling water and let sit for ten minutes to steep. Then, add the soy milk. Add that mixture, plus the powdered sugar and cinnamon to the earth balance and continue to beat for 10 minutes until very light and fluffy.

Frost cooled cupcakes using this method or with a pastry bag and large star tip.
Enjoy!
Time:
1 hour

(via eatliverun)

Servings:
4

This sandwich is a great way to use the left over almond pulp from almond milk as well as pulp from juicing!
Ingredients:

Spice Kale Chips:
1 bunch kale
1 medium carrot
1 stick celery
1 red bell pepper
1-2 lemons juice
1 cup soaked cashews
2-3 table spoons nutritional yeast
salt to taste
cayenne pepper to taste (I add extra to make spicy!)

Sandwich bread:
2 cups almond flour (vitamix almonds) or dehydrated almond pulp (you need to throw this in the blender after its been dehydrated to make into a flour)
1 cup ground flax
1 loose cup of vegetable pulp (whatever you like. I made a celery, cucumber, kale and parsley juice so thats what I used)
2 tablespoons namashoyu or salt to tast
1/4 cup olive oil
*if necessary add water to get a doe like consistency

Inside the Sandwich:
Whatever you like!
I used avocado, tomatoes, cucumber, spinach and onion.
Preparation:

Kale chips:
Remove and wash kale leaves and dry them. Place all the rest of the ingredients in the food processor or blender and process until mostly smooth. massage mixture into kale chips and dehydrate for approximately 12 hours or until crispy and dry.

Sandwhich Bread:
Combine all ingredients in a bowl and neide with your hands until you get a very thick doe like consistency. Separate into four and shape them into 1/4″ or so squares on your dehydrator sheets. About 2-3 hours into dehydration, flip them over to get a thorough dry. Dehydrate for approximately 10- 12 hours.

cut one piece in half and add your choice of veggies! You may need a condiment. I used spicy mustard even though its not raw.

*Just a little FYI, feel free to play around with the recipes. For example with the kale chips you can add whatever veggies you like, bc the nutritional
will give it the flavor, I recommend the red pepper though.

(via goneraw)

Last week, I was inspired to try my hand at making stuffed shells after I saw a recipe posted on the Daiya Cheese Facebook page.

I know this tasty dish may seem like it would be pretty complicated, but I promise it’s worth it! I’ll be honest—I almost didn’t try it. But man, am I glad I did! To help you out, I’m going to lay it out for you step by step.

Vegan Stuffed Shells
8-oz. box Jumbo Pasta Shells
8 oz. Daiya Mozzarella Style Shreds
1 block extra-firm tofu, crumbled
1/2 cup extra-virgin olive oil
2 Tbsp. nutritional yeast
Pinch of freshly ground nutmeg
1 tsp. dried basil
1 Tbsp. lemon juice
3 garlic cloves, minced
Fresh heirloom cherry tomatoes
Fresh basil leaves

Step 1: Cook Your Noodles
You know how to do this, right?! Meanwhile, you can preheat your oven to 350 degrees and get started on steps 2, 3, and 4!

Check out the post for the rest of the steps!

Original Link

Be sure to seek out the firmest tofu made from organic soybeans you can find. Also, I suspect you could grill these, they seem like they’d hold together. The next time around I’m going to try it. If anyone else gives that a go before I do, let me know, and I’ll update the recipe.

1 pound / 16 oz / 450 g extra-firm tofu, drained and patted dry, then sliced

2 large eggs
1/2 cup / 2 oz / 55 g fine dried bread crumbs
1/2 cup / 2 oz / 55 g cashew nuts
1/2 cup / 2 oz /55g sunflower seeds
1/2 cup / 2 oz / 55g sliced mushrooms
1 tablespoon Dijon mustard
1 tablespoon shoyu or soy sauce
1 teaspoon ground cumin
1/2 teaspoon ground cayenne
1/4 teaspoon fine grain sea salt
1 tablespoon extra virgin olive oil

extras: whatever buns & condiments you like. I did a combination of goat cheese and homemade pickles. You could also do a lettuce wrap in place of buns. And I couldn’t resist the mini brioche buns from La Boulange.

Place all the ingredients except the olive oil in a food processor. Pulse until the mixture comes together and is free of most chunks, stopping to scrape down the sides of the food processor once or twice if needed.

Divide the mixture into eight equal portions and use your hands to press and form into round but flat-ish patties.

Pour the olive oil into your largest skillet over medium-high heat, and arrange as many patties as you can without crowding. Cover, and cook turning once, until deeply browned on both sides. Roughly ten minutes. You want to make sure the middle of the patties cook through. If the pan is too hot you’ll burn the outsides before the middle cooks up, so be mindful of that.

Serve with your favorite burger fixings. I mention a few ideas up above in the ingredient list.

Makes eight tofu burgers.

First from VegWeb

Kale Chips

Simple Directions:
Pre-heat oven to 350 degrees Fahrenheit.

Wash and de-stem kale. Chop or tear into “chip” size pieces.

Spread onto baking sheet. Pour the apple cider vinegar, oil and seasoning (1-2 tablespoons) onto kale. Mix to coat all pieces.

Bake for 10 minutes or until crispy. Serve immediately!

Makes: 3-4 servings, Preparation Time: 3 minutes, Cooking Time: 10 minutes

That sounds simple enough but what if you’re a raw vegan? try this one from renegadehealth
Ingredients:

2 head Kale, Washed and Torn
¾ cup Tahini
¼ cup Tamari
1/4 cup Cider Vinegar
½ cup Water
2 scallions
1 clove garlic
1 lemon (juice of)
¼ teaspoon Sea Salt
1/4 cup of nutritional yeast

Preparation:

Place kale in a large mixing bowl. Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.
Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. You’ll need to use two trays. Rotate kale occasionally to dry uniformly.

There are two different recipes to help you with your crunchy snack attack that will satisfy and give you a good daily dose of leafy greens.

Homemade Granola Bars

2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
1 teaspoon ground cinnamon
1 cup whole wheat flour
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
1/2 cup chopped nuts
1/2 cup dried cranberries

*** See Matt M’s comment below for conversions to ounces and grams ***

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.

In a large bowl mix oats, brown sugar, wheat germ, cinnamon, flour, chocolate chips, nuts, cranberries and salt. Make an indention in the center of the mixture, and pour in the honey, egg, oil and vanilla. Mix well. (Using your hands makes it easier to get everything coated.)

Press the mixture into the pan. Don’t spread the mixture all the way to one edge of the pan (see photo). This makes it easier to scoop out the finished bars. Bake for 20 to 30 minutes until the edges begin to brown. Cool for 5 minutes, cut the bars while they are still warm, and store the granola bars in an airtight container so they won’t dry out.

via witandwhistle

20 (Delicious!) Vegan Meals That Don’t Suck

These look pretty good, I must say, especially the grilled salad.
“Eating lower on the food chain is a great way to minimize your personal environmental impact. Fortunately, incorporating more earth-friendly fare into your menu does not require slimy tofu or weird vegetables. Long gone are the days of rice cakes and baby carrots. Eating a vegan meal now and then is a great way to live a little greener. Is your girlfriend a vegetarian and you find yourself sneaking off to scarf a beef burrito? This post is for you. Here are 20 vegan meals that don’t suck – even if you’re an omnivore.”

via webecoist

roasted_delicata_salad_recipe

1/2 pound / 8 oz / 230 g small fingerling potatoes, washed and dried

3/4 pound / 12 oz / 340 g delicata squash
1/4 cup / 60 ml extra virgin olive oil
scant 1/4 cup / 50 ml white miso
scant 1 tablespoon harissa paste
3 tablespoons freshly squeezed lemon juice

1 1/2 ounce / 45 g kale, de-stemmed and finely chopped

4 radishes, very thinly sliced
1 1/2 ounces / 45g Marcona almonds, toasted pepitas, or other toasted nuts

Preheat the oven to 400F / 200C degrees. If the potatoes aren’t tiny, slice them into pieces no larger than your thumb. Cut the delicata squash in half length-wise, and use a spoon to clear out all the seeds. Cut into 1/2-inch wide half-moons. You can leave the peel on these squash.

In a small bowl whisk together olive oil, miso, harissa. Place the potatoes and squash in a large bowl with 1/3 cup / 80 ml of the miso-harissa oil. Use your hands to toss well, then turn everything out onto a baking sheet. Bake until everything is baked through and browned, about 25-30 minutes. Toss once or twice along the way after things start to brown a bit. Keep an eye on things though, you can go from browned to burned in a flash.

In the meantime, whisk the lemon juice into the remaining miso-harissa oil. Taste, it should be intensely flavorful, but if yours is too spicy or salty, you can dilute it with a bit more olive oil or lemon juice. Stir the kale into the leftover dressing and set aside.

Place the warm roasted vegetables in a bowl and toss with the kale mixture, radishes, and almonds.

via 101cookbooks