Vanilla Chocolate Vegan Cupcakes

A friend made these vanilla cupcakes for a work party last week. They were so tasty that I had to whip up a batch this week. I frosted them with my favourite chocolate frosting. Oh so good.

Chocolate Icing

3/4 cup soften Earth Balance

1 cup cocoa powder

1/2 - 3/4 cups of maple syrup

Using a hand mixer, mix all ingredients together. Start with 1/2 cup of maple syrup and keep adding until the correct constancy and flavour is reached.

Pickled Beet and Grapefruit Salad

I know another stacked salad but look at how pretty! Actually the inspiration came from a picnic in the park - P and I picked up some snacky stuff to eat in the park including grapefruit slices and a beet salad. Then I thought these would go really nice together so here's what I created.

I will give you the recipe layer by layer starting at the bottom

Layer 1 - Fried Potato

Take one large potato and slice lengthwise into 1/4 inch slices. Steam until soften but not mushy then fry in pan with olive oil until crispy.

Layer 2 - Avocado slices

Layer 3 - Pickled beets
I tried this recipe and it turned out very nice. I cut my beets into small cubes rather than rounds as the recipe indicates. Drain before adding to salad.

Layer 4 - Fried spinach & Garlic
Take a few cups of spinach and cook over medium heat with 1 Tbsp of olive oil and 2 or 3 cloves of garlic. Cook until soft and wilted.

Layer 5 - Grapefruit
Peel 1 large grapefruit, segment then cut into cubes. In a small bowl add grapefruit a pinch of salt and pepper and some olive oil.

Layer 6 - Watercress (or use another type of green)

Layer 7 - Grapefruit Zest

Dressing 
2 Tbsp grapefruit juice
1 Tbsp toasted sesame oil
2 tsp maple syrup

To assemble salad
Place potato slices on plate and top with avocado. (This part I made wider than the rind mold rather than trying to get it to all fit). Place ring mold on top of avocado and place a layer of pickled beets at the bottom and pack with the back of a spoon. Follow with a layer of spinach and top with a layer of grapefruit. Pour 1 Tbsp of dressing over the salad, gently remove ring mold and top with greens and grapefruit zest.

Vegan Snickerdoodles

I have made this snickerdoodle recipe from vegan*core a few times in the last few weeks. I might be obsessed. The first time I made them they were to doughy for my taste so this time I made smaller cookies and turned the oven to 325 F. Perfect!

Welcome Spring Dinner

 

 Last weekend the weather was beautiful, the sun was shining and it felt like spring had arrived. I was feeling ambitious and decided to make this plate of spring deliciousness. It includes a Stacked Cantaloupe and Tomato Salad with Balsamic Vinegar,  Avocado and Cilantro Mousse, Fresh Cucumber Rolls and Garlic Bread.

Cantaloupe and Tomato Salad with Balsamic Vinegar

3/4 cup balsamic vinegar

1 cup cantaloupe, diced finely

2 tomatoes, seeded and finely diced

1/2 cup cashews, chopped (optional)

Handful of fresh mint, julienned

 Olive oil

 Salt and Pepper

Place balsamic vinegar in a small pot and simmer over low heat until it has reduced and coats the back of a spoon. (should take 15 - 20 minutes). Set aside.

Toast cashew nuts until brown and crunchy.

Sprinkle cantaloupe and tomato with salt and pepper.

Using a ring mold place a layer of cantaloupe at the bottom and pack with the back of a spoon. Place a thin layer of cashews on top of the cantaloupe. Fill the rest of the ring mold with tomato and pack again with the back of a spoon. Pour 2 tsp of olive oil over the salad. Carefully remove ring mold. Pour 1 Tbsp of reduced balsamic vinegar over salad (I did mine in a little criss-cross pattern). Top with mint.

Avocado Cilantro Mousse

2 ripe avocado, halved, skinned and pitted

1 clove garlic

1- 2 Tbsp lime juice

Handful of cilantro

1 tsp salt

Put all ingredients into a blender. Blend until smooth. You may have to add some water to create the right consistency. Serve with toasted baguette brushed with olive oil and rubbed with a clove of fresh garlic.

Chocolate Vegan Bundt Cake

 

I have been thinking more and more about making bundt cakes lately after my beet bundt cake turned out so well. I decided to make this low fat chocolate bundt cake from Veganomicon. It was very tasty and was gone much to quickly!

Vegan Minted Pea Soup

 

 This soup is quick, easy and tastes like spring. Last year I made it all the time with frozen peas and fresh mint from the balcony.

 Minted Pea Soup

1 Tbsp olive oil

1 onion, diced

2 - 3 cloves garlic

1 medium potato, diced

4 cups veggie stock

4 cups frozen green peas

1/2 tahini

Salt and pepper to taste

In a large pot over medium heat, cook onions in olive oil until translucent. Add garlic and cook for 2 more minutes. Add potato and stock and simmer until potato is soft, 8 - 10 minutes. Add peas and cook for 2 minutes. Take off heat and add tahini. Using an immersion blender, blend soup until smooth (You can also use a regular blender and add soup in batches - just be careful it doesn't explode everywhere like in my kitchen!). Add salt and pepper to taste and serve.

Thimblecakes Bakery

 

 Found this lovely cupcake shop Thimblecakes on a recent trip to Ottawa. I had the Chai cupcake but they had these adorable Fruit loop cupcakes as well. Oh plus they have a sugar-free flavour and gluten free flavour everyday! Pretty cool.