whisk & blade

Peanut Ginger Vegan Cupcakes

Sat, 07 Apr 2012 16:02:00 -0400

Peanut Ginger Vegan Cupcakes

Prep time: 40 mins + cooling
Makes 12 cupcakes

Recipe adapted from the cookbook Vegan Cupcakes Take Over the World

— 3/4 cup soy, rice, or other “milk”
— 2 teaspoons apple cider vinegar
— 1/2 cup natural chunky peanut butter
— 1/3 cup canola oil
— 2/3 cup granulated sugar
— 2 tablespoons molasses
— 1 teaspoon vanilla extract
— 2 tablespoons ground flaxseed
— 5 teaspoons ground ginger
— 1 cup plus 2 tablespoons all-purpose flour
— 1 teaspoon baking powder
— 1/2 teaspoon baking soda
— 1/4 teaspoon salt

Heat oven to 350°F and line a muffin tin with 12 paper liners.
In a small bowl or cup, whisk together the milk and vinegar for one minute. Set aside.
In a large bowl, cream the peanut butter, oil, sugar, molasses, vanilla, and ground flaxseeds until well combined. Mix in the milk.
In a smaller bowl, sift together the ground ginger, flour, baking soda, baking powder, and salt. Add in batches to the liquid mixture, mixing until just combined.
Fill liners 2/3 full. Bake for 23 - 26 minutes. Cool in pan for 5 minutes then transfer to a wire rack to cool completely before icing.

Chocolate Buttercream

Prep time: 15 mins
Frosts 12 cupcakes (spread on) - double recipe if piping frosting on

— 1/4 cup non-hydrogenated vegan margarine (I recommend Earth Balance)
— 1/4 cup unsweetened cocoa powder, sifted
— 1 1/4 cup confectioner’s sugar
— 2 teaspoons vanilla extract
— a tablespoon or two of soy milk, if needed

Allow the margarine to soften to room temperature. In a large bowl or stand mixer, beat together the margarine and vanilla until combined. Add the powdered sugar.
Beat in the powdered sugar a half cup at a time on high speed, mixing for a minute or two between each addition. Continue to mix on high for 5 - 10 minutes or until the buttercream reaches the desired fluffy consistency. Add more powdered sugar or splashes of soy milk to adjust the consistency as needed.
Frost cupcakes and decorate with pieces of candied ginger if desired.

Black Bean Burgers

Tue, 28 Feb 2012 16:48:00 -0500

This black bean burger recipe from the staple vegan cookbook Veganomicon is pretty much foolproof, and one that I find myself coming back to again and again. Hearty and satisfying, and most importantly - quick and easy to make.

Prep. time: 30 mins (inc. grilling)
Makes 6 burgers.

Ingredients:

— 2 cups cooked or 1 (15-oz) can black beans, drained and rinsed
— 1/2 cup vital wheat gluten
— 1/2 cup plain whole wheat bread crumbs
— 1 tsp chile powder
— 1/2 tsp cumin
— 1/4 cup water
— 1 tbsp tomato paste (or ketchup)
— 1/4 cup finely chopped cilantro
— 2 cloves garlic
— 1/2 small onion
— 2 tbsp olive oil
— whole wheat burger buns
— topping suggestions: avocado, salsa, etc etc

Directions:

Mash the beans with a fork in a mixing bowl until mostly smashed (not completely pureed).
Add the wheat gluten, bread crumbs, chile powder, cumin, water, tomato paste, and cilantro. Use a microplane grater to grate the garlic in (or used well-minced garlic). Grate the onion using a box grater.
Mix everything together with a fork, then knead with your hands, until the mixture is firm and uniformly mixed.
Preheat a heavy-bottomed pan over medium heat.
Divide the burger mixture into six equal pieces and roll each into a firm ball. Use your palm to press the patty down onto a clean surface to form 1 1/2 inch thick patties, pressing until flat on both sides.
Pour a thin layer of olive oil on the pan. Cook the patties for 5 minutes on each side, using a spatula to press down on each one. Re-coat pan with olive oil before browning on other side. The cooked patties should be very firm when you press down on them.
Serve on warm burger buns.

Toasted Coconut Vegan Cupcakes with Coffee Buttercream

Tue, 01 Feb 2011 14:42:24 -0500

also here at sfgirlbybay

Raspberry & Almond Vegan Cupcakes with Lemon Icing

Thu, 17 Jun 2010 17:13:00 -0400

Made this week on vacation at Edisto Island outside Charleston, South Carolina. The summer heat called for something nice and light..

Cupcakes: (makes 12 vegan cupcakes)

— 2/3 cup soy, rice, or almond milk
— 1 tsp apple cider vinegar
— 3/4 cup sugar
— 1/3 cup canola oil
— 1/2 cup fresh raspberries
— 2 tsp almond extract
— 1 tsp vanilla extract
— 1 1/4 cup unbleached all-purpose flour
— 1/3 cup unsalted almonds
— 3/4 tsp baking soda
— 1/2 tsp baking powder
— 1/4 tsp salt

Heat oven to 350° F.
Line a muffin tin with 12 paper liners.
In a large bowl, whisk the milk and vinegar together until frothy. Add the sugar, oil, almond and vanilla extracts.
Mash the raspberries and add to the milk mixture.
Place the unsalted almonds in a food processor and blend into a fine meal. Set aside.
In a small bowl, mix the flour, cocoa, baking soda, baking powder, and salt. Sift into the liquid mixture and stir by hand until all the ingredients are combined.
Fold in the almond meal.
Fill the cupcake liners until 3/4 full.
Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean, and set aside to cool for 5 mins.
Transfer to a wire cooling rack to cool completely.

Lemon Icing:

— 1/4 cup non-hydrogenated vegan margarine
— 2 tablespoons lemon zest
— 2 tablespoons lemon juice
— 2 tsp vanilla extract
— 3 cups confectioner’s sugar, sifted

In a medium bowl, soften and cream the margarine.
Using an electric mixer, mix in the zest, juice, and vanilla.
Add 1 cup of the powdered sugar at a time, mixing on high for 5-10 minutes until the butter cream is light and fluffy. Add additional powdered sugar or fruit to adjust the consistency as needed.
Spread or pipe onto cooled cupcakes.

Decorate with whole fresh raspberries, grated lemon peel, or sliced almonds. Perfectly accompanied by a tall glass of pink lemonade on a hot summer evening.

Carrot Cake Vegan Cupcakes with Lemon 'Cream Cheese' Icing

Tue, 06 Apr 2010 09:44:00 -0400

Thai Ginger and Lemongrass Vegan Cupcakes

Thu, 01 Apr 2010 23:30:00 -0400

I was making a cup of herbal tea last night, and was inspired by the combination of lemon / ginger / lemongrass in the tea. I decided to translate the Thai flavors into a vegan cupcake recipe: the lemon in the cake adds an additional tanginess to these complex-but-delicate cakes. I topped these with a lime buttercream to add another dimension of citrusy goodness.

Ginger & Lemongrass Cupcakes

Prep time: 40 mins + cooling
Makes 12 cupcakes

— 1 cup soy or rice milk
— 1 teaspoon apple cider vinegar
— 3” piece of ginger root, peeled and minced
— 2 stalks of lemongrass, finely minced
— 2 tablespoons lemon juice
— 1/3 cup canola oil
— 3/4 cup sugar
— 2 teaspoons vanilla extract
— 1/4 teaspoon almond extract
— 2 tablespoons arrowroot powder (or cornstarch)
— 1 1/4 cup all-purpose flour
— 1/2 tsp baking soda
— 3/4 teaspoon baking powder
— 1/2 teaspoon salt

Heat oven to 350°F and line a muffin tin with 12 paper liners.
In a large bowl, whisk together the soymilk and vinegar for one minute. Add the ginger, lemongrass, lemon juice, oil, sugar, vanilla and almond extracts and whisk until blended.
In a smaller bowl, sift together the arrowroot powder (or cornstarch), flour, baking soda, baking powder, and salt. Add in batches to the liquid mixture, whisking until just combined.
Fill liners with batter until 3/4 full. Bake for 20 - 22 minutes. Cool in pan for 5 minutes then transfer to a wire rack to cool completely.

Lime Buttercream

Prep time: 15 mins

— 1/4 cup non-hydrogenated vegan shortening (I recommend Earth Balance)
— 1/4 cup vegan margarine (Earth Balance)
— 1 tablespoon grated lime zest
— 1/4 cup lime juice
— 3 cups confectioner’s sugar
— 2 tablespoons vanilla extract
— a tablespoon or two of soy milk, if needed

Allow the shortening and margarine to soften to room temperature. In a large bowl, beat together the shortening and margarine. Add the lime zest, juice, and vanilla until combined.
Beat in the powdered sugar a cup at a time on high speed, mixing for a minute or two between each cup. Continue to mix on high for up to 10 minutes or until the buttercream reaches the desired fluffy consistency. Add more powdered sugar or splashes of soy milk to adjust the consistency as needed.
Frost cupcakes with lime buttercream and decorate with candied ginger or lime peel, if desired.

Blueberry and Corn Pancakes

Wed, 31 Mar 2010 12:59:00 -0400

Celery Root Soup with Granny Smith Apples

Wed, 31 Mar 2010 12:59:00 -0400

Vegan Kheer: Indian Rice Pudding

Sun, 14 Mar 2010 15:55:00 -0400

This is a simple vegan adaptation I came up with after making Indian kheer from a few recipes I’ve come across online this past year. You may need to adjust the amount of rice milk, adding more at the end if the pudding thickens too much. Leave out the rosewater altogether if you prefer.

Prep. time: 30 minutes.
Makes 5 servings.

— 4 cups soy or rice milk
— 1 cup white basmati rice
— 1/4 cup sugar or agave nectar
— 1/2 teaspoon cinnamon
— 1 teaspoon cardamom
— generous pinch of saffron threads
— 1/4 teaspoon rosewater (optional)
— 1/3 cup chopped pistachios

1. Cook the rice

Heat the milk in a large sauté pan on medium heat until boiling, being careful not to let it burn. Reduce the heat to medium low and add the basmati rice. Mix in the sugar or agave, adding more to taste if you prefer. Cover and cook for 20 — 25 minutes until the rice is fully cooked and soft.

2. Add the spices

Add the saffron threads, cardamom, cinnamon, and rosewater. Simmer on low for an additional 5 minutes. Serve with chopped pistachios.

Lemongrass consommé with pea shoot and mushroom dumplings

Tue, 09 Mar 2010 06:22:00 -0500

Makes 6 servings
Prep time: 1 hour

This weekend I had a craving for wonton soup, but not so much for pork or the MSG that normally accompanies most restaurants’ varieties. This recipe from vegan chef Tal Ronnen’s cookbook The Conscious Cook looked interesting because the dumplings are filled with mushrooms, herbs, and a long list of veggies. With all the lemongrass, the consommé tastes very Thai; it also has quite a kick from the chilies, peppercorns, and ginger. It tastes fresh and complex.

Notes on substitutions: I could not find kaffir lime leaves, so I substituted a bit of grated lime zest and a dash of lime juice in the consommé. Also, this recipe calls for 1 pound of oyster mushrooms - I could only find them dried, and they cost $3 for a 2 oz. bag. So instead of spending $24 on a pound of dehydrated mushrooms, I bought one bag of the dried oyster mushrooms for flavor, and substituted the rest with a pint of cheaper (and more common) white button mushrooms.

For the consommé:
— sea salt
— 2 tablespoons canola oil
— 4 stalks lemongrass
— 2 stalks celery, diced
— 1 leek, thinly sliced
— 2 shallots, minced
— 1 (2-inch) piece fresh ginger, peeled and diced
— 3 cloves garlic, peeled and smashed
— 1 kaffir lime leaf (I used 1 tsp. lime zest)
— 2 small dried red chilies
— 1 teaspoon whole black peppercorns
— 2 tablespoons sugar
— 2 quarts vegetable or faux-chicken stock

For the dumplings:
— sea salt
— 2 tablespoons canola oil
— 1 pound oyster mushrooms, minced
— 1 cup fresh pea shoots, minced
— 2 teaspoons minced fresh ginger
— 1 1/2 teaspoons finely chopped chives
— 6 fresh basil leaves, chopped
— 1 tablespoon fresh parsley, minced
— 2 teaspoons shoyu soy sauce
— freshly ground black pepper
— 12 large (or 24 small) round wonton skins
— 2 tablespoons thinly sliced scallion (spring onion)

Tip: use a food processor to mince the mushrooms, pea shoots, garlic, ginger, and herbs all at once.

1. Make the consommé:

Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect. Add 1 teaspoon salt and all of the remaining ingredients except for the sugar and stock and sauté for 5 minutes, stirring frequently. Add the sugar and stock, bring to a boil, then reduce the heat and simmer for 45 minutes.

2. Make the filling:

Place a medium sauté pan over medium heat. Sprinkle the bottom with a pinch of sea salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. Add the mushrooms and sauté for 2 to 3 minutes, stirring occasionally, until they release their liquid. Add the pea shoots, ginger, chives, basil, parsley, and shoyu, and season with salt and pepper to taste, and sauté for another 1 to 2 minutes, until all the ingredients are combined and tender. Transfer to a bowl and cool.

3. Assemble the dumplings:

Lay the wonton skins out on a clean, dry work surface. Put a small spoonful of the filling in the center of each. Using your finger or a brush, dab a bit of water around the edges of each wonton. Fold the wontons over the filling to create half-moons. Crimp the edges with your fingers, gathering them in little pinches. Pour the consommé through a fine-mesh sieve, discarding the solids, and return to the pot; bring to a simmer. Add the dumplings and heat 5-8 minutes until fully cooked. Serve garnished with the scallion.

Cherry Almond Orange Chocolate Vegan Cupcakes

Mon, 22 Feb 2010 20:05:00 -0500

Our first post!

I (Christina) developed a vegan cupcake recipe last month that I’d like to share.

A little background info is necessary, since I’m sure you’re thinking, “four flavors in one cupcake… what was she thinking?” I had a bag of fresh cherries, along with some oranges, and I was set on using these up. Two combinations I love are are cherry - almond and orange - chocolate, so then I had the idea of incorporating all four flavors in a cupcake. The end result are cakes that fruity, nutty, and chocolatey all at once.

Fruit Puree:

— 12 - 15 fresh cherries
— 1 large orange

Peel one large orange. Cut the orange into sections and remove any seeds. Throw the wedges into a food processor.
Pit 12 - 15 fresh cherries and add to the food processor.
Puree the fruit to a pulpy mixture and pour into a bowl; set aside.

Cupcakes: (makes 12 vegan cupcakes)

— 2/3 cup soy, rice, or almond milk
— 1 tsp apple cider vinegar
— 3/4 cup sugar
— 1/3 cup canola oil
— 1/3 cup cherry/orange puree
— 2 tsp almond extract
— 1 tsp vanilla extract
— 1 cup unbleached all-purpose flour
— 1/3 cup unsweetened cocoa powder
— 1/3 cup unsalted almonds
— 3/4 tsp baking soda
— 1/2 tsp baking powder
— 1/4 tsp salt

Heat oven to 350° F.
Line a muffin tin with 12 paper liners.
In a large bowl, whisk the milk and vinegar together until frothy. Add the sugar, oil, almond and vanilla extracts.
Measure 1/3 cup of the cherry / orange puree and add to the milk mixture. Set aside the remaining puree for adding to the frosting.
Place the unsalted almonds in a food processor and blend into a fine meal. Set aside.
In a small bowl, mix the flour, cocoa, baking soda, baking powder, and salt. Sift into the liquid mixture and stir by hand until all the ingredients are combined.
Fold in the almond meal.
Fill the liners until 3/4 full.
Bake for 20-22 minutes or until a toothpick inserted in the middle comes out clean, and set aside to cool for 5 mins.
Transfer to a wire cooling rack to cool completely.

Cherry - Orange - Almond Frosting:

— 1/4 cup non-hydrogenated vegan margarine
— 1/4 cup non-hydrogenated vegan shortening
— 1/4 to 1/3 cup remaining cherry - orange puree
— 1 tsp vanilla extract
— 1 tsp almond extract
— 3 cups confectioner’s sugar, sifted

In a medium bowl, soften and cream the margarine and shortening together.
Using an electric mixer, mix in 1/4 cup of the fruit puree along with the extracts.
Add 1 cup of the powdered sugar at a time, mixing on high for 5-10 minutes until the butter cream is light and fluffy. Add additional powdered sugar or fruit to adjust the consistency as needed.
Spread or pipe onto cooled cupcakes.

I love the color the fresh cherries and orange add to this frosting - when you see these up close the fruit adds little specks of orange and red, and the juices make the frosting a naturally light coral hue; no food coloring required. For texture or extra cuteness points, top the iced cupcakes with whole or sliced almonds, fresh cherries, orange peel or orange zest if you wish. I recommend you keep these guys refrigerated until served since they have fresh fruit in them. Happy vegan baking!