I have photos to share (and two recipes!), so let’s get to it.
Banana Chocolate Chip Muffins and low-fat blueberry lemon muffins. Both are from Joy of Vegan Cooking.
Strawberry jam-filled oat bran muffins, also from Joy of Vegan Baking. I have to admit, I haven’t made anything other than muffins from this cookbook, but the muffins ARE really really good!
Have I mentioned how much I love making sushi? Actually, my favorite thing ever is a sushi potluck of sorts – make the rice ahead of time so it’s good and at room temp, and have everyone bring their favorite vegetables. Teach people how to roll the sushi, and then enjoy the crazy combinations they come up with!
This past weekend, I went to quite possibly the best Chinese restaurant in Georgia, Harmony Vegetarian Chinese Restaurant. Usually I don’t like fake meat, but theirs is AMAZING. Anyway, whenever I am up there, I am obligated to make a trip to Buford Highway Farmer’s Market. Okay, some parts aren’t so fun, like the sad fishies swimming around in their tanks. But then you can get amazing freshly made tofu, and frozen vegan Korean dumplings!
This is also from Buford Highway Farmer’s Market. It is a sweet Korean rice cake called yak shik. I wish I would have remembered to write down the ingredients, but it had glutinous rice (obviously), chestnuts, walnuts, almonds, jujube, and …. other good stuff.
And last but not least:
Chocolate-peppermint cupcakes, with peppermint frosting, chocolate ganache, and a candy cane garnish. I made 5 dozen of these for my students, and they LOVED them. A bunch asked for seconds, but obviously I only had enough for one each.
Low-fat blueberry lemon muffins, adapted from Joy of Vegan Baking.
1 c. whole wheat pastry flour
1 c. unbleached all-purpose flour
1 1/2 t. baking soda
1/2 t. salt
Zest of two lemons
3/4 c. turbinado sugar
1 c. soy milk
1 T. freshly squeezed lemon juice
1/3 c. canola oil
1 t. lemon extract
1 1/2 c. fresh blueberries
Preheat the oven to 400°F. Lightly grease your muffin tins.
In a medium-size bowl, combine the flour, baking soda, salt, and lemon zest.
In a large bowl, combine the sugar, milk, oil, lemon extract, and lemon juice. Mix well. Add the flour mixture, stirring until the ingredients are just blended. Gently fold in the berries using a rubber spatula.
Fill greased or nonstick muffin tins about two-thirds full. Bake until the muffins are lightly browned and a toothpick inserted in the center comes out clean, about 20 minutes.
Remove from the oven and let sit for 5 minutes. Remove the muffins from the tins and cool on a wire rack.
Chocolate-peppermint cupcakes, adapted from Vegan Cupcakes Take Over the World
1 c. soy milk
1 t. apple cider vinegar
3/4 c. granulated sugar
1/3 c. canola oil
1 t. vanilla extract
1/2 t. peppermint extract
1 c. all-purpose flour
1/3 c. unsweetened cocoa powder
3/4 t. baking soda
1/2 t. baking powder
1/4 t. salt
Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
Peppermint frosting, adapted from Vegan Cupcakes Take Over the World
1/2 c. nonhydrogenated shortening
1/2 c. Earth Balance
3 1/2 c. powdered sugar, sifted if clumpy
1 t. vanilla extract
1/2 t. peppermint extract
1/4 c. plain soy milk
1 or 2 drops of red food coloring
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
Take care everyone!