Pasta Puttanesca - Vegan

I had this a few weeks ago in a restaurant and have been craving it ever since.  This will be a wonderful meal the whole family will love if you are looking for a new pasta dish or ideas for Meatless Mondays.
Serves 4

300 g box of spaghetti or spaghettini, I prefer multigrain or whole wheat

2 Tbsp Olive Oil

6 chopped garlic cloves

1 tsp ground pepper

2 Tbsp red pepper flakes, less if you don't like spicy food

1 can crushed tomatoes

1/3 cup white wine or vegetable broth

2 cups cherry tomatoes, cut in half

1 cup chopped kalamata olives

1/2 cup sliced sundried tomatoes

2 Tbsp capers

1/2 cup fresh basil, torn

1. Boil a large pot of salted water.  Add the pasta and cook according to directions.

2. While the water boil heat a pan over medium heat.  Add the olive oil, garlic, pepper and red pepper flakes and saute for about 3 minutes.

3. Add the white wine and cherry tomatoes. Turn the heat to medium high.

4. Let simmer for about 3 minutes.

5. Add the can of crushed tomatoes and turn the heat down to low.  Allow to simmer while stirring frequently.

6. Drain the pasta when done and add to the tomato sauce.  Add the olives, sundried tomatoes and capers and allow to heat through.

7. Stir in the torn basil leaves.  Serve.

Quick and easy, perfect for a weeknight.

Vegan and Soy Free Chocolate Raspberry Cookies

I love chocolate and raspberry together, I am glad the authors of Veganomicon agree with me.  These cookies are wonderful, they are soft, dense and chewy.  Wonderful on their own or with as ice cream sandwich cookies.

Makes 2 dozen

1/2 cup raspberry jam

1 cup sugar

1/3 cup canola oil

1 tsp vanilla extract

1 tsp almond extract

1/2 cup and 2 tbsp of cocoa powder, sifted if clumpy

1 1/2 cups all purpose flour

3/4 tsp baking soda

1/4 tsp salt

1. Preheat the oven to 350°F.

2. In a large mixing bowl, stir together the raspberry jam, sugar, canola oil, vanilla and almond extract.

3. In a separate mixing bowl, sift together the other ingredients.  Add the dry ingredients to the wet ingredients in three batches, mix with a fork after each batch.  You may need to use your hands to work the batter into soft pliable dough.

4. Roll the dough into walnut-size balls and then flatten with your hands.  Place on a cookie sheet, they need only be 1/2 inch apart as they will not spread much.

5. Bake for 10 minutes.

6. Remove from the oven and let cool for 5 minutes.  Transfer to a cooling rack to cool completely.

Spinach Pasta with Basil Cilantro Pesto and Artichokes - Vegan and Soy Free

Another great find in Veganomicon.  This was easy enough to prepare on a weeknight and actually looks rather fancy.  It also reheats well if you have leftovers.
You will save time by making your pesto while the pasta water boils.

Basil Cilantro Pesto

 2 cups loosely packed fresh basil leaves
1 cup loosely packed fresh cilantro
1/3 cup slivered or sliced almonds
2 garlic cloves
2 tbsp fresh lemon juice (about 1/2 a lemon)
1/4 cup olive oil

Place the basil, cilantro, almonds, garlic and lemon juice in a food processor and blend.  With the food processor on, slowly drizzle in the olive oil.  Blend until smooth and no large pieces of almonds remain.



If you are using a blender at the olive oil at the end.  If your blender has a removable nozzle to add liquid, do so as you would with a food processor.

Spinach Pasta with Artichokes

1/2 pound spinach linguine or fettuccine

2 tbsp olive oil

1 medium red onion, sliced into thin half moons

4 garlic cloves, thinly sliced

4 tbsp white wine or vegetable broth

several pinches of fresh ground black pepper

1 15oz can of quartered artichoke hearts

1. Bring a large pot of salted water to a boil and cook pasta according to instructions on package.  Once the pasta has been added to the water, proceed with the recipe.

2. Preheat a large skillet over medium-high heat and saute the onion in the olive oil until softened, about 5 minutes.  Add the garlic and saute for a minute more, add the white wine or broth and pepper and cook for another minute or two.  Lower the heat to low.

3. When the pasta is done do not drain it from the water.  Use a pasta spoon to transfer it to the pan in batches.  Add a bit of pesto with each batch of pasta.  You will need to use some of the pasta water to ensure the pesto evenly coats the pasta.

4. Add the artichokes and toss to coat.  Cook gently over low heat just until the artichokes are heated through, about 3 minutes.  Serve immediately.

Brownie Bottom Peanut Butter Cheesecake - Vegan

I recently picked up Vegan Pie In The Sky.  This is the first recipe I've tried and wow was it worth it.  My fiance picked out the first recipe we would try, and the choice he made was amazing.

Brownie Bottom Crust

2 2/1 Tbsp semi sweet chocolate (I used chocolate chips)
4 Tbsp nonhydrogenated maragarine (I used Earth Balance)
1/2 cup sugar
1/4 cup almond milk
1/2 tsp pure vanilla extract
2/3 cup all-purpose flour
3 Tbsp cocoa powder
1/2 tsp baking soda

1. Preheat oven to 350°F.  Generously spray the bottom and sides of a 9 inch springform pan with non stick cooking spray.
2. In a large microwave safe bowl, heat the chocolate for one minute.  Stir and return to the microwave for 30 second increments until completely melting, be careful not to burn the chocolate.  Add the margarine and stir with a rubber spatula until smooth.
3. Stir in the sugar, almond milk, and vanilla extract, then sift in the flour, cocoa powder and baking soda. Mix until smooth.  Use the spatula to spread the batter in an even layer on to the bottom of the pan.  Bake for 8 to 10 minutes or until the top of the brownie looks puffed and crinkled, then move to a cooling rack.

Peanut Butter Filling

1/2 cup smooth peanut butter
1 medium ripe banana
1 package (12-14 oz) silken tofu, drained
2/3 cup sugar
2 Tbsp brown sugar
1 Tbsp coconut oil
4 tsp cornstarch
2 tsp lemon juice
2 tsp pure vanilla extract





1. Puree all ingredients in a blender until very smooth.  Pour the filling on top of the brownie crust.  Carefully lift the pan about a half inch and quickly bang a few times to release any air bubbles from the batter.
2. Bake the cheesecake for 35 to 40 minutes until the top is lightly puffed and the edges are golden.  Remove from the oven and let cool on a rack for 30 minutes.
3. Cover and place in the refrigerator.  Let it cool for a minimum of 4 hours before serving.  If you can wait, letting it cool overnight will be better.  Dip in a thin sharp knife in cold water to slice.
4. Garnish with dairy free whipped topping, chopped peanuts, shaved chocolate, or any other garnishes you would like.  I used chopped peanuts and a chocolate sauce.

Chocolate Sauce (optional)

1 cup semi sweet chocolate chips
1-2 Tbsp almond milk

1. Place in a microwave safe dish and microwave for 60 seconds.  Stir.  Microwave for longer if the chocolate has not melted.  Let cool before drizzling or spreading over the cheesecake.

Beanball Sub - Vegan

I have never been fond of meatballs, but honestly have always wondered what the appeal of a meatball sub was.  This is why I was so happy to find this recipe, which uses kidney beans instead of ground meat.  Making this on a cold snowy spring day really helped me forget about the conditions outside.  My fiance described this as food he loves but made in a way that is healthy.  I found this recipe in Veganomicon.  Much of this recipe could be made in advance for weeknights.  If you will be in a rush I would suggest making the sauce and preparing the bean balls and storing them in the fridge in an air tight container until ready to use.

Make the sauce before preparing the beanballs as you will need some of the sauce to cook the beanballs.

Marinara Sauce

I made a caramelized onion version of the sauce.  You can also make a plain marinara sauce as well, if this is what you are doing, use only 2 tsp of olive oil and begin with sauteing the garlic over medium-low heat.

1 tbsp olive oil
1 medium onion
4 garlic cloves, minced
1 28 oz can of crushed tomatoes
1/4 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp fresh ground black pepper

Sweat 1 cup of finely chopped onion for about 15 minutes (cook over low heat, covered, stirring every few minutes - make sure the onion does not brown).  Uncover and cook for about 10 minutes over higher heat, about medium-high until browned and caramelized.

Add the crushed tomatoes, garlic, thyme, oregano and pepper and simmer over low heat.

Beanballs

1 19oz can of kidney beans, drained and rinsed
2 tbsp soy sauce
2 tbsp tomato paste
2 tbsp olive oil
2 garlic cloves, grated or minced
1/2 cup bread crumbs, I used panko
1/4 whole wheat flour or regular flour
1/2 tsp dried oregano
1/4 tsp dried thyme

Preheat oven to 350°F.
Mash the kidney beans in a mixing bowl, using a fork or potato masher, they should still resemble kidney beans.  Add the soy sauce, tomato paste, olive oil, garlic, bread crumbs, flour and spices, mix everything together until well combined.
Roll the mixture into beanballs, about the size of walnuts.  You should have about 15 beanballs.

Place the bean balls on a foiled lined rimed baking sheet.  Add about 1 cup of the sauce over the beanballs, ensuring all are covered.  Bake for 20-25 minutes.

Use hoagie buns to serve.  I added daiya cheddar cheese and spinach to my subs.
To assemble place the desired amount of beanballs on each sub, add additional sauce, dairy free cheese (if desired) and some spinach.

Grand Marnier Cranberry Sauce

This is a wonderful twist to traditional cranberry sauce and takes no time at all to make.

This recipe can easily be cut in half if you do not need this much cranberry sauce.  This sauce can be served with chicken or turkey.

4 cups frozen or fresh cranberries

1 1/2 cups sugar

1 1/2 cups water

3 Tbsp Grand Marnier

Place cranberries, sugar and water in a pot and simmer over medium low until the sauce begins to thicken.  Add the Grand Marnier.  Place sauce in sterilized jars or a regular jar if you plan to uswithin a few days

Asparagus Sauteed with Garlic

The other night, after having a bit more energy I served sauteed asparagus with quinoa salad and roast chicken and grand marnier cranberry sauce.

Wash and trim Asparagus

Add about 2 tbsp of grapeseed or canola oil to a pan over medium low heat.  Add asparagus and two minced garlic cloves.  Sautee for about 5 minutes and serve.  The asparagus will still have some crispness but will be fully cooked.  This takes but a few minutes to make and tastes fantastic.  Stir frequently to ensure the garlic does not burn, you may need to turn down the heat depending on your oven and pan.

Quinoa, Black Bean and Mango Salad - Vegan, Soy and Wheat Free

Even if you aren't a huge quinoa fan I believe you should give this salad a try.  It is filling with a very refreshing taste.  Also, it is very easy to make.  I believe quinoa is wheat free, but if you have a severe allergy you will want to ensure it has not been cross contaminated.

I found this recipe in Veganomicon, one of my new cookbooks.

I used a mix of white and red quinoa, but feel free to use whatever you have on hand.

1 mango, peeled and diced
1 red pepper, diced
1 cup chopped green onions
1 cup chopped fresh cilantro, or parsley if you really can't stand cilantro
2 tbsp red wine vinegar
2 tbsp grapeseed oil
2 cups cooked quinoa, cooled
1 can (19 oz) black beans, drained and rinsed
a few lettuce leaves for garnish

Rinse quinoa.  To cook the quinoa bring 1 cup of dried quinoa and 2 cups of water to a boil.  Simmer and cook for 15 minutes.  Remove from heat and fluff with a fork.  When the quinoa is cool you can prepare the rest of the salad.

Combine all ingredients with the cooled quinoa and stir to combine.  This can be served immediately if you wish, but I find it tastes better if you leave it in the fridge to let the flavours combine.  To serve place overtop a few lettuce leaves.

Perfect Roast Chicken

I am happy to be able to post again.  I was away for work and then recovering from minor surgery.  Things are going well, but very busy.  I hope to post a few more recipes over the coming days for you to enjoy.  I have also recently purchased two new cookbooks I will be trying out.

As I mentioned I was away for work.  When I am on the road I like to leave some food here for my fiance to enjoy while I am away.  This is a wonderful recipe for roast chicken, the skin will brown nicely, without getting two crispy.

The amount of time you will need to cook your chicken will vary based on it's weight.  As a general rule, a chicken will roast for 20 minutes per pound, with an additional 10-20 minutes.

Preheat oven to 450°F.

If the chicken contains giblets or kidneys remove these.
Rinse the chicken under cold running water and towel dry, I use paper towels.
You can season the chicken how ever you like.  Rub a bit of dairy free margarine, I used Becel Vegan on the outside of the chicken and then add the spices you plan to use, spreading over the entire chicken.  I used about 2 tbsp of thyme, summer savoury and poultry seasoning.  I also added 4 peeled garlic cloves to the chicken cavity for additional flavour.  You can also place the garlic cloves under the skin if you wish.

Roast the chicken at 450°F for 15 minutes.  Turn the oven to 375°F for the remaining of the cooking time. I used a 3lb chicken, it cooked for 1h30 minutes.  Always be sure to use a meat thermometer to ensure the chicken has cooked thoroughly.

I like the save my carcass to make soup.  The flavour is wonderful and it will cost you very little to make a whole batch of chicken soup or stock.

Vegan Strawberry Jam Oatmeal Bars

The addition of strawberry jam and fresh strawberries help make these squares amazing.  I would recommend using homemade jam if you have some, but if not, store bought will be fine.  I will be sure to post my strawberry jam recipe in time for strawberry season.

1/2 cup packed brown sugar
1 cup whole wheat flour
1/4 tsp baking soda
1 cup large flake oats
1/2 cup dairy free butter, softened - I use Earth Balance
3/4 cup (generous) Strawberry Jam
1/2 cup chopped strawberries

Preheat oven to 350º.  Spray an 8 inch square pan with cooking spray and set aside.





1. Place the butter in a medium bowl and microwave for 30 seconds, to soften
2. Add the brown sugar, flour, baking soda, salt and oats, stirring to combine.  
3. Mix the dairy free butter into the mixture, rub with your fingers to ensure it is well mixed.
4. Press about 2 cups of the mixture into the prepared pan and spread the jam over the top. 
5. Sprinkle the chopped strawberries over the jam.
6. Sprinkle the remaining crumble mixture, gently pressing the crumble into the top of the jam.


Bake for 30-40 minutes, or until the bars are lightly browned.  Remove from the oven and cool on a wire rack.  Allow the bars to cool before cutting into squares.

Dairy Free Oreo Cupcakes with Cookies and Cream Frosti

This recipe is amazing.  How can you ever go wrong with an Oreo and chocolate cake?  While make these be careful not to eat too many of the Oreos.

Oreo Cupcakes

Ingredients

1 package Oreo Cookies, regular size

1 package Mini Oreo Cookies, for decoration (optional)

1 package chocolate cake mix (mix according to directions on box), I used Betty Crocker Chocolate Fudge Mix

8 ounces dairy free cream cheese, room temperature, I use Tofutti

1/2 cup butter (1 stick), room temperature, I use Earth Balance

3 3/4 cups powdered sugar

1 teaspoon vanilla extract

Directions

1. Preheat oven to 350° degrees. Mix packaged cake mix according to directions (do not bake). 

2. Line cupcake tins with liner, place a regular size Oreo cookie in the bottom of each liner. 

3. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. 

4 . Fill the cupcake liners. Bake according to directions on the box. 

Cookies and Cream Icing

Ingredients

8 ounces dairy free cream cheese, room temperature, I use Tofutti

1/2 cup butter (1 stick), room temperature, I use Earth Balance

3 3/4 cups powdered sugar

1 teaspoon vanilla extract

Directions

1. Cream together dairy free butter and dairy free cream cheese. 

2. Add vanilla, then add powdered sugar slowly until blended well. 

3. Chop remaining regular-sized Oreos very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting. 

4. After cupcakes have cooled frost and decorate with Mini Oreos.

Chickpea-Falafel Burger - Dairy, Wheat and Soy Free

I found this recipe in Chatelaine last summer and forgot about until this morning.  This burgers were quick and easy to make and tasted like a falafel.  They are an excellent source of iron, zinc and folate.  I would recommend serving this with a garlic mayonnaise or hummus.  I didn't have any of that on hand today and just went with the usual burger condiments, which still tasted great.  This recipe will make 8 burgers.

2/3 cup large-flake oats
1 540 mL can of chickpeas, drained and rinsed
5 garlic cloves
4 green onions, chopped
1 egg
4 tsp chili powder
2 tsp oregano
1 540 mL can of lentils, drained and rinsed
1 cup diced English cucumber
1 cup finely chopped fresh parsley, or 1 tbsp dried parsley


1. Whirl oats in food processor until ground.  Add chickpeas, lentils, garlic, onions, egg, chili powder and oregano.  Mix until smooth, scrapping down the sides as necessary.
2. Transfer to a large bowl and stir in the cucumber and parsley.
3. Shape into 8 patties.
4. Heat a large non-stick frying pan or an electric frying pan over medium.
5. Add 2 tbsp oil and cook patties for 2-3 minutes per side, they should be golden in colour and warmed through.  Depending on the size of your pan you may only be able to cook 2 to 4 patties at a time.

If you are unable to eat wheat serve without a bun or with a gluten free bun.

Dairy Free Jalapeno Poppers

I use to love jalapeno poppers.  I never dreamed I found a recipe that actually taste better than any other recipe I have every tried.  These did take a bit of time to make but exceeded my expectations.  I served this with a mayonnaise dip.  Once you try these you will never miss or want to eat the pre-packaged ones again.

Ingredients (makes 16 poppers) :

8 Jalapenos, sliced in half, seeds removed1 cup Panko Bread Crumbs

1 cup Panko Bread Crumbs

1 tsp Cayenne Pepper

1/4 tsp Pepper

1/2 tsp garlic powder

5 tbsp Dairy Free Cream Cheese, I use Tofutti

1 cup Dairy Free Cheddar Cheese, I use Daiya Cheddar Shreds

4 tbsp Almond Milk, or other dairy free milk

1 tsp Cayenne Pepper or Chili Powder

2 Eggs

1 cup Flour

Directions: 

1. Pre-heat the oven at 350 degrees.

2. In a bowl, add bread crumbs, 1 tsp Cayenne Pepper, black pepper and salt garlic powder.  Mix.  Set aside.

3.  In another bowl, mix the eggs and set aside

4. Add the flour to another plate and set aside.

5. To make the cream cheese filling, add the dairy free cream cheese, almond milk, and dairy free cheese to a bowl. 

6. Stir until all the ingredients are well-incorporated.

7. Add 1 tsp of Cayenne Pepper or Chili Pepper, Mix.

8. Slice the jalapenos in half lengthwise.  Remove the seeds completely, you may wish to wear gloves for this.

9. Using a spoon, stuff each half jalapeno with the cream cheese mixture. 

10. Dip the jalapeno in the flour, roll it to make sure all sides are well-coated.

11. Dip the jalapeno in the egg batter completely.

12. Then roll the jalapeno in the breadcrumbs making sure it is well covered.

13. Place the popper (cream cheese side up) on a foiled tray.

14. Bake in the oven for 25 to 30 minutes.  Check after 25 minutes.  Remove from oven before the cheese mixture starts cooking over the jalapeno.

Mayonnaise Dip

3 tbsp mayonnaise

2 tsp oregano

1 tsp onion salt

1 tsp garlic powder

Mix all ingredients together.  If I had dill I used have used that instead on the oregano and added some fresh lemon juice.

Black Bean and Sweet Potato Tacos - Dairy Free and Soy Free

This is one of our favourite weeknight meals.  This recipe is quick and easy to make.  The colours are beautiful and it smells wonderful.  I found this recipe in the Skinny Bitch Cookbook but made some changes to the recipe.  Here is my version.  Leftovers of this dish are great too.

Makes 6 Servings

2 tbsp grapeseed oil
2 medium sweet potatoes, peeled and cubed
1 green pepper
1 garlic cloves, minced
2 tsp cumin
1 tsp chili powder
1 tsp coriander
1 tsp oregano
1 15 oz can black beans, drained and rinsed
1/2 cup salsa
guacamole
6 tortillas, corn or wheat

Guacamole

2 ripe avocadoes
1 lime
a few drops tabasco

I like the microwave my avocados for 30 seconds each before cutting in to them as this well keep them frown browning as quickly.  I also microwave my lime for 30 seconds since I keep them in the fridge and this makes them much easier to juice.

Mix avocado, lime and tabasco together and set aside.  I keep the guacamole in the fridge while making the tacos.

Black Bean and Sweet Potato Taco

Heat the oil over medium heat in a large skillet.  Add the sweet potato and saute about 3 minutes, or until almost soft.  Add the green pepper, garlic, cumin, chilli powder, coriander and oregano.  Saute for 3 minutes.  Stir in the beans and salsa and cook 3 to 5 minutes, stirring frequently.

Warm the tortillas in a small skillet over medium heat.  Spread the black bean and sweet potato mixture over the tortilla and add guacamole, fold over to eat.

Salmon Salad - Dairy Free, Wheat Free and Soy Free

After a long run this morning I came home wanting tuna, but didn't have any.  I found salmon and tried making this salad.  It was quick and easy to make and very filling.  I was very happy with the results and it was the perfect meal post-run.

1 can salmon
1 apple
1 tbsp mayonaise
1 cup lettuce
1/2 mixed vegetables.  I used peppers but you could have any vegetables you enjoy on salad

Mix the drained salmon with the mayonnaise.  Core and cut the apple and add to the salmon mixture.  Place lettuce and vegetables on a plate and drizzle with salad dressing of your choice.  If you do not have any dressing at home mix 1 tsp of olive oil and 1 tsp of balsamic vinegar.  Add 1/3 of the salmon mixture.

Tilapia with Mango Salsa

I love fish, but unfortunately my fiance has no interest in eating fish.  The other night I was on my own for dinner, which was a perfect time for one of my favourite foods.  I accompanied the tilapia with balsamic vinegar spinach and steamed jasmine rice.

If you are making rice, please be aware the rice should be started before anything else as the fish and spinach take minutes to cook.

Mango Salsa

Serves 4

1 ripe mango
1 chopped red pepper
1/2 a red onion, sliced
1 chopped jalapeno (seeded)
1 lime
a few sprigs of cilantro or parsley

Mix all ingredients in a bowl and place in fridge until ready to serve.  This can be made a few hours ahead and does taste better when done this way.

Place the salsa over the cooked fish to serve.

Tilapia 

I lightly floured my tilapia and pan fried it in oil over medium heat.  I cook it for about 2-3 minutes per side.  Be careful not to over cook your fish, it should flake with a fork.  If you cannot eat wheat you can skip lightly flouring the fish and still pan fry it, the fish just won't look golden on the outside but will still taste wonderful.

Balsamic Spinach

Serves 4

8 cups of spinach

1 tbsp olive olive

1 garlic clove

2 tbsp balsamic vinegar

Heat the oil over medium heat.  Add the spinach and garlic, depending on the size of your pan you may wish to add the spinach 2 cups at a time, letting it begin to wilt before adding more.  Once the spinach begins to wilt add the balsamic vinegar.  Once the spinach is wilted you can turn in down to low while you cook the fish.

Vanilla Easter Cupcakes - Vegan

These cupcakes are perfect for Easter or spring.  I made these last night and they disappeared very quickly.  Really, is there anyone who can resist a cupcake at the end of the work week?

Vanilla Cupcakes

Makes 12 cupcakes - recipe can be doubled

1 cup almond milk (or soy milk)

1 tsp apple cider vinegar

1 1/4 cup all purpose unbleached flour

2 tsp cornstarch

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3/4 cup granulated sugar

1/3 cup canola oil

2 tsp vanilla

vegan jelly beans

Directions

1.  Preheat oven to 350°F and line a muffin pan with muffin liners.

2. Whisk together the milk and vinegar and set aside to curdle (this will take a few minutes).  Add the sugar, oil, vanilla and almond extracts and beat until foamy.

3. In a separate bowl mix together the flour, baking soda, baking powder and salt.  Add the wet ingredients and stir until no large lumps remain.

4. Pour into liners, filling three-quarters of the way.  Bake for 18 to 20 minutes, until a toothpick inserted into the centre comes out clean.  

Vanilla Icing

Will make about 4 cups of icing

1/2 cup non-hydrogenated shortening, I recommend Earth Balance

1/2 cup non-hydrogenated margarine, I recommend Earth Balance

4 cups confectioners' sugar (icing sugar)

1 1/2 tsp vanilla extract

1 tbsp almond or soy milk

6-8 drops green food colouring

Directions

1. Beat the shortening and margarine together until well combined and fluffy.  

2. Add the sugar and beat for about 3 minutes.  

3. Add the vanilla, milk and beat for another 2 minutes.  

4. Stir in the food colouring, increase or reduce amount until desired colour is achieved.

This will be much easier to make with a stand mixer but can also be done with a hand held mixer if you are patient.

Packed and ready to head in to the office.

To Assemble

Use a grass tip, I used Wilton #234.
Place the icing in a piping bag fitted with this tip.
Top pipe the grass start from an outer edge and work your way across the cupcake.
You may find it easier if you spread some icing on the cupcakes and then pipe the grass, this will ensure even coverage.
There are many videos on youtube that will show you how to pipe grass on a cake or cupcake.
Add 3 jelly beans to the top of each cupcake.

Vegan Macaroni and Cheese with Broccoli and Butternut Squash

Macaroni and Cheese is one of my favourite comfort foods in winter.  After finding Daiya Cheese I tried making Macaroni and Cheese but really found the recipe lacked something, which turned out to be vegetables.  

It took a lot of trial and error but this is now a recipe I absolutely love.  With this recipe I am able to make enough for two casserole dishes.  I freeze the second dish for later use.  If you use gluten free noodles and bread crumbs (or even omit the bread crumbs) this recipe can be wheat free.

Ingredients

1 box pasta, regular or gluten free (375g) I use Catelli whole wheat or multigrain elbow noodles

2 bags Daiya Style Shreds or 16 oz dairy free cheese, I use Cheddar

3 tablespoons vegan margarine, I use Becel Vegan

2 cups almond milk, or other dairy free milk

2 tbsp nutritional yeast

1/2 cup gluten free or regular bread crumbs,  I use Panko Bread Crumbs

Paprika

1 bunch broccoli

1 package of butternut squash or 1 butternut squash

Directions

1. Cook pasta according to package instructions.  Drain thoroughly when done and set aside.

2. Cut up broccoli into florets and add to the pot with the drain pasta.

3. Cook butternut squash according to package instructions.  When cooked cut up in the to small pieces and add to the pot with the pasta and broccoli

4. Preheat oven to 350°F.

5. In a small pot melt the butter, when melted add the nutritional yeast.  Stir in the milk and the cheese.  Cook over low-medium heat for about 3 minutes, stirring frequently.

6. Add the cheese sauce to the pasta pot and stir.

7. Place the past in a greased baking dish and cover with the bread crumbs, sprinkle the paprika over top.

8. Bake in over for about 15-20 minutes or until the cheese bubbles.

If you are freezing the second casserole dish do not add the bread crumbs or paprika until you plan to cook it.  If cooking from frozen bake in oven for about 1 hour or until the cheese bubbles at 350°F .  If the casserole has been thawed bake for 30-40 minutes or until the cheese bubbles.

Vegan Peanut Butter Banana Chocolate Oatmeal Bars

I found this recipe on Foodgawker the other day, it originated from Sally's Baking Addiction.  I made a few adjustments to make it dairy free and a little bit healthier I hope.  The original recipe called for peanut butter chips, but the ones I found contained modified milk ingredients, you can substitute these for the unsalted peanuts if you prefer.

Makes 16 small squares

2 1/2 cups whole rolled oats (not instant)

1/4 cup dark brown sugar

1 tsp baking powder

1/2 tsp salt

2 tsp ground cinnamon

1 tsp vanilla extract

1/2 cup almond milk (or other non-dairy milk)

1 flax egg (mix 1 tbsp ground flax seed with 3 tbsp warm water and let sit for 10 minutes until it gels up) You can also use 1 egg if you wish.

2 large very ripe bananas, mashed

1/3 cup creamy peanut butter (or natural peanut butter

1/2 cup semi-sweet chocolate chips1/2 cup unsalted peanuts

Directions

1. Preheat oven to 350.  Grease 8 x 8 pan w/ cooking spray & set aside.
2. Mix together oats, brown sugar, baking powder, salt, and cinnamon.
3. Add in the milk, vanilla, and flax egg.  Mix together until evenly combined.
4. Add mashed bananas, peanut butter, chocolate chips, and unsalted peanuts.  Stir well.
5. Pour the mixture into the pan and bake for 20 minutes. 
6. Let cool completely (about one hour).  Cut into squares and enjoy!

Whole Wheat Waffles with Blueberry (Vegan Option)

I was hoping to be able to fit a run in this morning, but the sight of snow and wet flurries really deterred me. Instead of running I made these waffles.

Yields 12 waffles

2 cups of whole wheat flour
2 tbsp sugar
2 tbsp ground flax seed (optional)
1 tbsp baking powder
1 tsp salt
1 3/4 cup almond milk (or other non-dairy milk)
1/3 cup vegetable oil
2 eggs or two flax egss
1 cup frozen blueberries

Combine flour, sugar, baking powder, ground flax seed and salt.  Whisk together the almond milk, oil and eggs.  Gradually add the milk mixture to the dry ingredients.  Stir until blended.  Add the blueberries and stir until blended.  Pour mixture in to waffles maker and follow manufacturer's instructions.

If using flax eggs do not use the 2 tbsp of ground flax with the dry ingredients.  To make the flax eggs add 2 tbsp of ground flax seed with 6 tbsp of warm water, stir and let sit for about 10 minutes until it gels.

Extra waffles can be kept in the fridge for 2 days.  To reheat place in a toaster oven.  You may also freeze the waffles and reheat from frozen in a toaster oven.

Dairy Free Whole Wheat Pizza (Vegan)

One of the foods I missed the most after being told I couldn't have dairy was cheese, which of course means pizza.  For years I ate pizza without cheese, it leaves a lot to be desired, but was far better than the alternative.  This recipe will make enough dough for one pizza, when making this last night I doubled the recipe which made 2 pizza's, depending on the size of the pizza's you are making you may have enough for 3.

Double recipe of dough

Pizza Dough
I found this recipe in the recipe booklet from my Cuisinart mixer but prefer to use whole wheat flour.

2 1/4 tsp of dry yeast or 1 packet of active dry yeast
1 tsp sugar
2/3 cup warm water
1 2/3 cup whole wheat flour
3/4 tsp salt
2 tsp vegetable oil
1 1/2 tbsp cornmeal (for the pan - optional)

Directions
1. Stir yeast and sugar into warm water and let stand until it foams, about 10 minutes.
2. In a food processor add flour and salt and turn on the machine.
3. Add the yeast mixture through the feeding tube and process for about 45 seconds, until dough pulls away from the sides of the bowl.  Add oil through the feed tube and process another 60 seconds.
4. Roll dough on floured surface into a circle, make sure to use enough flour so it does not stick.
5. Oil pan or pans lightly and sprinkle with cornmeal if using.  Place dough on pan.  If you wish you may fold your rolled dough in half loosely, then in half again, place on centre of pan and gently unfold.  If you wish to have a rim on your crust fold 1 inch under the crust on the edges.

Pizza

1 pizza crust
pizza sauce
1 tbsp oregano
1 tbsp basil
2 cups of vegetables (I used spinach, mixed bell peppers and olives)
Turkey Pepperoni (optional - not used in picture)

Preheat oven to 350°F
Spread sauce on crust and add spices.
I like to put spinach on my pizza before adding the cheese, but of course this is optional.  There is no need to chop baby spinach as it will wilt during cooking.
Add dairy free cheese, I use daiya mozarella
Add chopped vegetables
Bake pizza in over for 10-12 minutes

Daiya is the only dairy free cheese I have ever enjoyed eating.  The cheese is soy and dairy free.