Veg for Life

My son wants the orange cake with blueberry frosting for his birthday party.  It was very tasty and I will probably try using cranberry juice, cherry juice, pomegranate juice, pineapple juice, etc. in future cakes.  It should be just as tasty.

VegBoy wanted me to make an orange cake with Blueberry Frosting. I adapted the frosting by using Earth Balance instead of butter and organic vegan powdered sugar instead of regular powdered sugar.  The cake I made as follows. Orange Cake 1 & 3/4 cups  Unbleached All Purpose Flour 1 & 1/4 cup Spelt Flour 1/2 cup Coconut Flour 2 tsp Baking Soda 1 tsp Salt 2 cup Orange Juice 2 cup Demerara Sugar 2/3 cup Canola Oil 2 tsp Apple Cider Vinegar 1 tsp Lemon Juice Grease and flour 9x13 pan.  Preheat oven to 350 F.  Whisk together flours, baking soda, and salt.  In separate bowl stir together demerara sugar, orange juice, oil, vinegar, and lemon juice.  Add wet ingredients to dry and whisk to combine.  Pour into prepared pan and bake for 35 minutes.

It didn't have enough coffee flavor in my opinion.  I do plan to test steaming coffee beans in the coconut milk then straining out the beans leaving the coffee infused coconut milk to add with the coffee to give it more flavor and if you want to try it that way, let me know if that solves the problem. :)  I will be posting a Chai Oatmeal cake recipe tomorrow or the next day.  Coffee Flavored Cupcakes  1/2 tsp Salt 1 tsp Baking Soda 3/4 cup Unbleached All Purpose Flour 1/2 cup Spelt Flour 1/4 cup Coconut Flour 1 cup Demerara Sugar 1/2 cup Coffee 1/2 cup So Delicious Coconut Milk 1/2 tsp Vanilla 1 tsp Apple Cider Vinegar 1/3 cup Canola Oil Preheat oven to 350F.  Grease muffin or canoe tins; or Grease and Flour 8 inch square pan.  Sift together dry ingredients.  Stir sugar in to wet ingredients.  Add wet to dry and stir until combined.  Spoon into muffin tin or pour into cake pan.  Bake cupcakes 15 minutes or until toothpick ...

He is wanting a new and different cake.  I will be posting at least two possibly three cake recipes in the next week.  Anyone feeling the need to try them with us and give feedback will be appreciated.  I will have to make enough on party day to feed about 20-30 adults and kids.  Most of these guests will be non-vegans forced or encouraged to eat vegan at the party.  I am disallowing them from bringing non-vegan food as I feel it would be cruel to make him watch them eat things that he can't have on his birthday.  For those who are thinking I should give him a break and let him have whatever he wants on his special day, he has seizures that are much more severe and frequent when he is exposed to even tiny amounts of animal proteins.  For whatever reason, his body can't process them at all.  VegBoy has requested my vegan nacho casserole for his birthday meal, I will use homemade seitan instead of the TVP since my younger sister is allergic to soy...

Vegan Garlic Biscuits to go with my salad for lunch.  So I decided to get a little creative with my biscuit recipe.  We all like the biscuits so I decided to post the recipe before I forget the precise measurements of the ingredients I used.  Yes, I measured instead of randomly sprinkling ingredients until it looks and smells right. Biscuits     Makes 12 biscuits 1 cup Spelt Flour 1 cup Unbleached All Purpose Flour 2 1/2 tsp. Baking Powder 3/4 tsp Salt 3/4 tsp Garlic Powder 1 tsp Italian Seasoning 1/8 tsp Chili Powder 1 Tbsp Nutritional Yeast 1/3 cup Vegan Shortening 3/4 cup So Delicious Unsweetened Coconut Milk Preheat oven to 475 degrees.  Prepare cookie sheet with a thin coating of oil.  Stir together dry ingredients add shortening.  Use pastry blender or fork to cut shortening into flour mixture until it resembles coarse crumbs.  Stir in coconut milk until dough forms.  Knead for a minu...

Vegan Pizza with Tofurky Italian Sausage, Mushrooms, Onions, and Black Olives I am sorry I haven't posted before this, but I have have created what may well be the Holy Grail of Vegan food.  Yes, a creamy, cheesy sauce equally delicious over pasta or pizza.  I was originally trying to veganize the Bow-Tie Festival sauce from Carrino's and I have to admit this sauce comes close enough that you might feel guilty eating it if you didn't know it was vegan.  I tried it with pasta and mushrooms and loved it.  I was intrigued.  Would this sauce work over pizza?  Could it possibly maintain it's flavor in the oven at 425 degrees? The answer? Yes, yes it can. So I ask you to trust me and try it.  Just once with pasta, mushrooms, and veggies or over your favorite pizza crust for vegan pizza.  You may just find the taste you have been missing.  I know I have. Sauce 2 Tbsp Extra Virgin Olive Oil 4 Garlic Cloves, minced 2 Slices Lightlife Smart Baco...

Pumpkin Spice Doughnuts For my kids this year. They have really been missing doughnuts. I hate frying anything. Last time I deep fried something was ten years ago. I wanted to try an onion blossom. I was wearing shorts and sandals as I carefully dropped the onion into the bubbling oil. Yes, I can hear you laughing now. I can even laugh a little now myself. At the time however, I was less than amused. I was quite certain I would never fry again. Two kids and ten years later, I finally decided to give frying one more try.  I think it turned out pretty well.  No one was burned in the making of these doughnuts and the taste was excellent.  This might not be the healthiest snack, but as a rare treat they aren't too bad. Modified again by VegMama, Modified by Pastrybrush, Original Source: Cuisine at Home, October 2008 Issue, page 31 Pumpkin Spice Doughnuts 1/4 cup Applesauce 1 tbsp Tofutti Better Than Sour Cream 1 cup Canned Pumpkin Puree 1/2 cup Demerara Sugar ...

Yes, I know that it is below zero outside.  My kids wanted ice cream to go with the banana chocolate chip cake I was making yesterday.  I couldn't find a vegan recipe for Caramel Pecan Ice cream, and you know that is the only kind that would go perfectly with the banana cake, right?  So, here is the recipe for the best ice cream ever, according to us anyway. :) The cake recipe is here .  I made the following modifications 3/4 cup all purpose flour 3/4 cup spelt flour and 1/4 cup coconut flour to make it healthier.  I also used So Delicious Coconut Milk instead of soy milk because that is what we usually have. Caramel Pecan Ice Cream          Makes enough to fill a 32oz container. 2 cups So Delicious Unsweetened Coconut Milk 2 Tablespoons Earth Balance Buttery Spread 3/4 cup Brown Sugar 1 14 oz can Coconut Milk (classic not light) 1 tsp Vanilla Extract 3/4 cup chopped pecans In a small saucepan over medium...