Friday, May 6, 2011

Strawberry Cupcakes

makes 12

The Strawberry Cupcakes

2/3 cup soy milk
1/2 teaspoon apple cider vinegar
2/3 cup light agave nectar
1/3 cup canola oil
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/3 cups all purpose flour
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup strawberries, diced

1. Line muffin pan with cupcake liners and preheat the oven to 325 degrees.
2. Mix the soy milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle.  Beat in agave, oil, vanilla, and almond extract. Sift in the flour, baking powder, baking soda, and salt and mix until smooth. Fold in the strawberries. Fill liners two-thirds full. Bake 20-22 minutes until a knife or toothpick inserted into the center of a cupcake comes out clean; don't over bake or cupcakes will be dry.
3. These cupcakes to cool at least an hour before topping and also to develop the flavor and texture properly.

The Strawberry Frosting

1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
3 1/2 cups confectioners' sugar, sifted
1 teaspoon strawberry extract 1-2 drops red food coloring
1/4 cup plain soy milk or soy creamer

1.Beat shortening and margarine together until well combined and fluffy.Add the sugar and beat for about 3 more minutes. Add the strawberry extract, food coloring and soy milk, beat for another 5-7 minutes until fluffy.

To Assemble

12 cupcakes
1 recipe frosting
shavings of white chocolate or washed whole strawberries
Spread the frosting on cooled cupcakes. Place shaved white chocolate on top of each cupcake or for a vegan friendly version top each with a whole strawberry.

These are variations of   Simple Vanilla and Agave Nectar Cupcakes and Vegan Fluffy Buttercream Frosting found in Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero.

Black - Eyed Pea Patties

6 servings

3 cloves garlic, minced
2 (16 ounce) cans black-eyed peas, rinsed and well drained
1/3 cup finely chopped green bell pepper
3 tablespoons chopped fresh parsley
1 1/2  teaspoons ground cumin
1/2 teaspoon salt
1 large egg, beaten
1 tablespoon olive oil

1. Combine peas and garlic in a large bowl, and mash the mixture with a potato masher. Stir in bell pepper, parsley, cumin, salt, and egg, stir until well blended. Divide mixture into 12 equal portions (about 1/4 cup each), shaping each into a 1/2-inch patty.

2. Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium high heat. add 6 patties; cook 4 minutes on each side until browned. Repeat procedure with remaining 1 1/2 teaspoons olive oil and 6 patties. Serve patties.
This recipe is a variation to a recipe I found in Cooking Light Way to Cook Vegetarian - Black - Eyed Pea Patties with Garlic  Pepper Salsa, page 180.  We use them to make burgers or by making the patties smaller we make sliders with vegenaise, lettuce, radishes and roasted red peppers and roasted oven fries.

Vegetables Korma

serves 2

1/2 cup basmati rice
2 medium tomatoes, cut into chunks
1/2 small onion,cut into chunks
1 1/2 tablespoon minced fresh ginger
1 tablespoon vegetable oil
1/2 teaspoon curry powder
1/4 teaspoon ground cardamom
2 tablespoons golden raisins
1 cups frozen  cauliflower
1/2 cup frozen zucchini
1/4 cup frozen peas
1/4 cup frozen carrots
1 7-ounce can chickpeas, rinsed and drained (1/4 cup)
3 tablespoons coconut milk or almond milk

Cook rice according to package directions. Puree tomatoes, onion, and ginger inn food processor or blender. Heat oil in saucepan over medium heat. add curry powder and cardamom, and cook 30 seconds, or until fragrant, stirring constantly. Add tomato puree and raisins. Simmer 2 minutes, or until sauce thickens slightly.  Stir in frozen vegetables; chickpeas; and milk. Season with slat and pepper. Cover, reduce heat to medium-lo, and simmer 6-7 minutes, or until vegetables are tender. Serve over rice.

Thursday, May 5, 2011

Menu Plan Monday

Breakfast~ apple walnut muffins, happy honey bee tea (x2)
multi grain toast with cream cheese & strawberries, peppermint tea
potato cakes, veggie bacon, orange slices
oatmeal with pumpkin seeds & currants, almond milk
toad in the hole, apple slices
cream of quiona with raisins & walnuts, almond milk

baked potato with curried lentil soup
pumpernickel apple grilled cheese, pumpkin juice
baked tomatoes with basil & mozzarella, salad, roll
waffles & maple syrup, bananas
peanut butter & jelly, apple slices (x2)
green protein pineapple smoothie
summertime succotash, red radish tabbouleh
tacos, fruit salad
broccoli & potato casserole, steamed zuchinni, whole grain bread & jam
beans, collard greens, corn bread, fried okra
Mexican casserole, mixed  greens salad, glazed carrots
Moroccan Couscous with chickpeas, collard greens
veggie fried rice, seitan wontons

Besure to check out the rest of yummy menu ideas at I'm Am Organizing Junkie. Have a brilliantly blessed day!

The Young May Moon

The young May moon is beaming, love.
The glow-worm's lamp is gleaming, love.
How sweet to rove,
Through Morna's grove,
When drowsy world is dreaming, love!
Then awake! - - the heavens look bright, my dear,
And the best of all ways
To lengthen our days
Is to steal a few hours from the night, my dear!

~ Thomas Moore ~

Giving The Birds A Helping Hand