Salted Caramel Espresso Cupcakes

I realize that I've been out of the blogosphere for the better part of this last year. There have been a handful of drastic changes in my life; some for the better, some that I have yet to fully analyze. With a majority of my despairs behind me, I move forward with my passion for all things consumed.

This particular recipe is something I came up with 6 months ago. The first go-around was an absolute disaster and I felt rather devastated by it. This one is perfect, though. All my friends can attest to it.

| ESPRESSO CUPCAKES WITH CARAMEL CREAM CHEESE FROSTING AND SUGAR SALT TOPPING |

What You'll Need:

| FOR THE CUPCAKES |

1 cup almond milk

1 tsp apple cider vinegar 

Slightly less than 1 cup sugar

1/3 cup veg oil

1 1/2 tsp vanilla extract

1 cup AP flour

1/3 cup cocoa powder

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

4 packets Starbucks VIA

1/3 cup dark chocolate chips

| FOR THE FROSTING |

Take extra care to make sure these ingredients are cold!

1/4 cup vegan cream cheese

1/4 cup crisco or earth balance

1/2 lb powdered sugar, sifted

1 1/2 tbs almond milk

1-2 tsp starbucks caramel extract

| FOR THE TOPPING |

1/4 cup raw sugar

2 Tbs kosher salt

Preheat the oven to 350 Degrees and get groovin.

1. Mix the milk and vinegar and let it curdle. This may sound disgusting, but this reaction is necessary in order to exclude eggs from the recipe.

2. Add the sugar, oil, vanilla, and chocolate chips.

3. Whisk until foamy

4. In a separate bowl, sift the other ingredients. 

5. Add the dry ingredients to the wet ingredients in three batches.

6. Stir just until there are no lumps remaining

7. Portion the batter into a mini cupcake pan (3/4 of the way full for each cupcake) or demi tasse cups. Or both. Whatever.

8. Put the cupcakes in the oven for 15 - 20 minutes.

9. While the cakes are cooling, pull your icing ingredients from the fridge and cream them all together until smooth.

10. Mix the raw sugar and salt together. Ice your cakes and sprinkle the mixture on top!

:)

Monkey Bread

The time has come for you all to welcome me back into the food world with open arms and bellies. My oven decided to play a sick practical joke forcing me into a brief hiatus. Fear no more; Vegan delights are headed toward your grieving mouths. Tonight, we make Monkey Bread!


Start your tunes!

What You'll Need:

1 C Almond Milk
1/3 C Water
1 C plus 2 Tbs Earth Balance (or other butter substitute)
1/4 C Granulated Sugar
1 Tbs Yeast
1 3/4 C All Purpose Flour (plus a little extra on the side for dusting)
1 3/4 C Whole Wheat Flour
2 tsp Salt
1 1/4 C Brown Sugar
2 tsp Cinnamon
3/4 C Powdered Sugar
2 Tbs Coconut Milk


1. Combine the almond milk, water, granulated sugar, and 2 Tbs of Earth Balance in a bowl. Microwave for about a minute until everything is warm and melty. Add the yeast and set aside.


2. Combine the flours and salt in a stand mixer fit with the dough hook (arrrgh, matey) and mix lightly until combined. Slowly add the sugar-yeast mixture and continue on low until a dough forms.


3. Lightly dust your counter (or a cutting board) with flour and knead the dough. Place in a greased bowl (I just use olive oil) and cover with towel. Place the covered dough in a warm place for about an hour. <-this is called proofing!


This is where I paused my music and did laundry, ate a snack, wrote most of this blog, and talked to my mother on the phone. Tmi? When the dough is almost done rising, it's time to make the delicious goop!


4. Melt 1 C Earth Balance in a bowl. Combine the cinnamon and brown sugar in another.


5. Turn the dough out onto a lightly floured surface and spread into a large rectangle. Cut the rectangle (pizza cutter works wonders) into small pieces. I cut mine into four equal pieces. Then I cut four rows and four columns in each quadrant yielding 64 pieces. (math wiz)

6. Compile the monkey bread by making a ball out of a piece of dough, dunking it in the Earth Balance, rolling it in the cinnamon sugar, and layering them it in your "bundt pan" with the others. I say "bundt pan" because I discovered I don't actually own one... so this is how I remedied the situation:

Ramekin in the center of a cake pan = bundt pan

7. Once all the balls are finished, cover the pan with a towel and set in a warm place to proof for another hour.


8. When the bread is almost done proofing preheat the oven to 350°  


9. Bake the bread for 20 - 25 mins; whisk together the coconut milk and the powdered sugar for a glaze.


10. Let the bread cool slightly after baking. Top with the glaze and divulge!

Panko Crusted Eggplant Sandwiches

I know. It's been awhile. And though no one reads this, I still feel bad. A friend of mine from work brings a ton of veggies from her garden every week. This week she brought eggplant. So....

What You'll Need:

1 Eggplant

1/2 C Flour

1/4 C Soymilk

1/2 C Panko

1 Tsp Dijon Mustard

1/2 Tsp Chili Powder

Cooking Spray

A couple slices of your bread of choice

Vegenaise

Tomato

Lettuce 

Hot Sauce! ( I had some Z'Hug left over from a visit to a Mediterranean eatery)

[ Z'Hug - 

jalapeño peppers (optional - seeds removed)

garlic cloves

olive oil

fresh cilantro

salt

all processed together]

1. Preheat oven to 400ºF

2. Slice (you can peel if you want) eggplant into 1/2 inch thick medallions.

3. Mix Dijon Mustard with soy milk in a shallow dish

4. Mix chili powder with the panko in shallow dish

5. 3 step crust the eggplant medallions by first, tossing in flour, then dunking in soy milk and tossing with panko mixture.

6. Place on a foil lined baking sheet and lightly spray cooking spray over the tops of the eggplant.

7. Bake for 8 - 12 mins.

8. Remove the medallions and assemble the sandwich according to your stomach's orders. 

9. Munch

Happy Almonds

The other day I was overcome by an intense craving for an Almond Joy. I did a little experimenting and, surprisingly, ended up with a delicious candy. The chocolate took a little tinkering around with but according to my coworkers, these are awesome.

I was in a sort of alt-country mood so this playlist has a lot of twang and plenty of sing along songs. 

What You'll Need

1- 14oz Can Light Coconut Milk

1/2 C Sugar

1 Tbs Earth Balance
1 C Powdered Sugar, Sifted
5 oz Sweetened Coconut

Pinch of Salt

Roasted Almonds

7/8 C (14 Tbs) Sugar

4 oz Unsweetened Baker's Chocolate

3/8 C (6 Tbs) Cocoa Powder

1/4 C Earth Balance

1/2 Tsp Vanilla

3/4 C Soymilk

1. Shake and open coconut milk. Pour into saucepan stir in 1/2 C Sugar. Put on LOW heat for 1 hour, stirring and scraping frequently.

2. Grab a loaf pan and line with foil. Then, spray with non-stick baking spray (I dig Baker's Joy)

3. After the milk has been reduced to a thick and sticky consistency, measure out 2.5 ounces (by weight).

Add 1Tbs Earth Balance, salt, and gradually add the powdered sugar, until combined.

4. Add the coconut to the "condensed milk" mixture and combine well.

5. Spread the filling in a layer at the bottom of the loaf pan. Then, lightly press almonds on the top, evenly spaced apart. I did 3 rows of 7 ending up with 21 candies.

6. Place your freshly coconutted pan in the fridge for at least an hour. This is where I went to the gym in anticipation of my bingeing. 

7. Upon returning from your 1 hour adventure, combine the sugar, chocolate, cocoa powder, Earth Balance, vanilla, and soymilk in a microwave or double boiler safe bowl. Melt all this goodness together. If using a microwave, make sure to stir and scrape the sides of the bowl about every 20 seconds. It should take less than two minutes total.

8. Remove your coconut from the fridge, pan and foil. Cut into even pieces.

9. To coat, I  dipped the bottom of the candy in the chocolate and used a small, slotted spatula to rest it on afterwards. While hovering over the bowl with the tiny spatula and candy, I used a small ladle (my kitchen is filled with utensils made for dwarves) to cover the tops. I set them to dry on wax paper. It's probably a good idea to have the wax paper on top of a cookie sheet or cutting board for easy transportation.

10. After they are all coated and resting on wax paper, transport them to the refrigerator (I ate one along the way in all it's messiness). Surely 30 min to an hour of cooling will work. I left mine overnight for sleep purposes. 

11. Remove from cooling and devour.

Deviled Eggtatoes

I really didn't think I would miss eggs much. I mean, in the realm of breakfast, I'd take hash browns over scrambled eggs any day. However, to my dismay, I felt a pang of disappointment when presented with the thought that Easter means eggs. And eggs, in any logical mind, are best when deviled. Suddenly, I was caught with the overwhelming urge to one up the Deviled Egg. Back to my statement about hash browns; Potatoes are one of the most versatile foods around. You get where I'm going with this...
These will satisfy. The flavor and consistency of that yellowy pillow of a filling are mimicked with an added punch of vibrant texture underneath.

There's not much movement to this recipe. A lot of boiling, a bit of smashing, a little mixing with a touch of piping. I kept the playlist on the mild tempo side. I'd had a bit of a rough work day and needed a little therapeutic kitchen time

What You'll Need

2 Bags (1.5 lbs each) Petite Potatoes

Salt TT

Pepper TT

2 TBS Earth Balance (Butter Substitute)

Approx 1/2 C Soymilk

Approx 1/2 C Mustard

Approx 1/2 C Vegenaise

Pickle Juice (optional) TT

Paprika

Chives

1. Set your oven to 450F. Put a big ol' pot of water on the stove. Add your potatoes and let em' roll. You can salt the water if you'd like. Contrary to rumor, it won't make your water boil any faster. I prefer to save my grains.

I carelessly left my taters unattended while I did my makeup and got ready for easter dinner. I was happy to discover that they hadn't gone anywhere. Upon my return, some 20 mins later, (don't worry, I checked on the suckers) I started my music.

2. Once the potatoes are tender (stick a larger one with a knife. If it comes out with ease, you're probably good. It should probably take about 20 mins) use a slotted spoon to transfer half the potatoes to a foiled and olive oil drizzled baking sheet. I picked out the biggest of the bunch and left the runts in the boiling water.

3.  Carefully cut x's in the top... or side, depending on the shape... of each potato. If necessary, use gloves so you don't burn yourself. I sometimes forget that I have mutant hands; Capable of withstanding heat that would make grown men wince. 

4. Using a potato masher (or in my case the back of a wooden spoon) gently press down on the potato where your x is marked. This should make the potato pop open like a hideous flower. Some of mine just split open on the side or completely fell apart but, I'm okay with imperfections. If you're not, well, how long can you really stay mad at a potato?

4. Salt and pepper the blossoms and drizzle more olive oil over the tops. Pop them in the oven for about 30 minutes.

5. While the blossomed potatoes are in the oven, drain the remaining taters in a colander/strainer/whatever. Put them in a stand mixer (I use the paddle attachment) with the butter.

6. Turn the mixer on medium and begin slowly streaming in the soymilk. Add more or retain some to gain your desired mash consistency. For this, I wanted them really smooth. 

7. Add the mustard and Vegenaise to the mixer and continue mixing. 

8. If you're adding pickle juice, you can add that now. In a future version of this recipe I would possibly include capers as a garnish.

9. Salt, pepper and taste the mixture. If it's to your liking, place some in a piping bag with a large tip.

10. When the blossomed potatoes are done (and deliciously crispy) take them out of the oven and begin piping the mashed mixture into the opening.

11. Once all the potatoes are topped, sprinkle with paprika and chives.

EAT

Tofu Enchiladas

Tofu Enchiladas with Spanish Rice

This is a vegan take on my Mother's recipe; oh so very deliciously hand-me-down. It has often pained me to watch my family devour these bundles of savoriness right before my eyes. Not anymore. I've made them, and I've made them my way. Every morsel just for me (and you).

The playlist I've compiled is enough to make you forget why the heck it's 30 degrees in the middle of spring here in Chicagoland. It's happy to do so too. It'll make you want to dance a little; and I'm all about dancing in the kitchen!

What You'll Need:

Half an onion, diced very small

2 Tbs Canola Oil

1 Package Extra Firm Tofu, pressed (MeatHeads can use ground beef)

Salt to taste
Pepper to taste
2 Tbs or more to taste Chili Powder
1 Tbs AP Flour
1 C water

1 Package Corn Tortillas

1/2 C or more Daiya Cheddar Cheese Shreds

1/2 C or more Daiya Mozzarella Cheese Shreds

(omnivores may use regular dairy "mexican cheese blend")
1 Tbs Cilantro


1.Set your oven to 350F. If you haven't already, hit play on the playlist and get to cooking.                            

2. Grab a large skillet (I use a wok) and put it over medium-high heat with the oil.

3. Once hot, place your onions in the pan and begin crumbling your freshly pressed tofu over the top.

4. Salt and pepper the mixture.

5. With a wooden spoon (or whatever heat resistant utensil you prefer) give your tofu/onion mixture periodic tosses so as not to burn the bottom. Continue this until tofu is browned. It should take approximately 5 minutes.

6. Sprinkle the Chili Powder over the mixture. I never measure anything so all my measurements are approximate. The chili powder should be enough to cover the whole mixture. If not, add more.

7. Add the flour then toss the mixture.

8. Cover with water and stir lightly. The liquid should start to thicken slightly after about a minute. If it doesn't, add a touch more flour but don't overdo it!

9. Grab your tortillas and a 9x13 cake pan. Get ready to work quickly.

10. Place a tortilla in the water/spice mixture and let soak for about 5 seconds. You don't want them to be too stiff that they don't roll  too soggy they'll rip. Increase or decrease time accordingly.

11. Lay the tortillas in the cake pan careful not to stack them on top of each other to avoid sticking. You must work fast so as not to let all the water evaporate. Working fast will also prevent the tortillas from sticking to the pan and each other.

12. Once all the tortillas have been soaked, spoon in about a Tbs of the onion/tofu mixture. Sprinkle a combination of the Daiya cheeses on top of that and roll the enchilada shut with the seam facing down. Repeat until all of the enchiladas are filled.

13. There should still be some tofu and onion left over. Pour this evenly over the top of the enchiladas and sprinkle with the Daiya mix.

14. Pop them in the oven for about 10 minutes or until the cheese is melted.

15. Sprinkle the enchiladas with the cilantro.

Tofutti makes an awesome sour cream substitute that has served as a great accompaniment to many a Mexican fare. I also have an obsession with salsas and hot sauces alike. The green or tomatillo sauce varieties pair excellently with this recipe.

Grub On.

Introduction

These recipes. They will be vegan. This music. It will make you happy.

I know, I said the word vegan. It's scary and deterring to a large population of grubbers out there.

Don't run off yet, Meatheads! I will, begrudgingly, include substitutions for your carnivorous fetishes. As long as you promise to try something new (and vegan!) before you rule it out. Okay? Okay!

For all you scaredy-cooks reading, I'll provide tutorials for lesser known or more advanced methods. Once we get started, just take a gander through the "How To" page over to your right.



Expect to eat.