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One Ingredient

28 Mar

This is the easiest recipe known to man. Seriously. It has 1 ingredient. ONE. Are you interested yet? How about if I told you it was for ice cream? Yeah, you want to make it now don’t you?

Well, mosey on down to your kitchen and look at your fruit selection. I think everyone has a gross, bruised-beyond-recognition banana in their kitchen. I know I did. Peel the banana, slice it into chunks and lay them in a single layer in a ziploc bag. Now, go do some homework for a few hours.

After 3-4 hours you shall be ready. Grab a food processor (I just used a mini one, they cost around $20 if you don’t have one) and process away.

When you take off the lid you’ll have banana soft serve! (Note: One banana yields about 1 scoop of ice cream)

It was delicious, and that’s coming from a person that rarely eats bananas! You can dump this into a bowl and eat it at this consistency, or refreeze in a plastic container for a while longer to get scoop-able ice cream. Next time I might chop up some dark chocolate and walnuts and make my own chunky monkey ice cream. The possibilities are endless! Add a spoonful of peanut butter, caramel sauce, frozen berries, nuts, chocolate chips, or sprinkles. Maybe even graham cracker bits or a swirl of your favourite jam or jelly? This simple recipe just begs to be experimented with!

I think you should go make this right now. Don’t you?

No Animals Were Harmed in the Making of These Cupcakes

11 Feb

So one of  my friends, Camille, turned 18 on Tuesday and my other friend Marisa and I made her cupcakes. Camille is a vegan, so I found a recipe that would be both animal friendly and also promised to be “better than any regular cupcake that I have ever tasted” as one commenter put it. I decided to quickly make the cupcakes before Marisa came over so that they would have enough to cool so we could decorate them together. I was super surprised at how fast they were to make that I totally forgot to take pictures of the process.

I’m still amazed that it only took me five minutes to make the batter. I just used a bowl and a wooden spoon to mix it, and after I filled the paper liners I was able to hand-wash everything since I didn’t have to worry about raw eggs. Not only did these cupcakes keep my kitchen clean and took no time whatsoever, they tasted amazing. They were light and fluffy like a box-mix but super yummy like homemade.  Oh, and the coolest part? When you add in the vinegar it reacts to the baking soda and changes the colour of the batter. That’s right, you get to have a mini science experiment with your cupcakes that results in a slightly red colouring that’s really pretty.

I was able to make 12 regular cupcakes and 6 minis (or babies as we dubbed them). I ended up using the last of the cupcakes liners I got for my 17th birthday from Bake It Pretty. I definitely need to buy some more, their colours stayed bright after baking which made me happy. 🙂

Here’s the link to the green ones: http://www.bakeitpretty.com/item_14/Carnival-Stripe-Baking-Cups.htm

I don’t think Bake It Pretty sells the gold minis anymore, but I found them here: http://www.globalsugarart.com/product.php?id=22339&name=Assorted%20Mini%20Gold%20Spiral%20Baking%20Cupcake%20Liner%20(Pkg/120)

So I had to try one of the cupcakes so I broke it in half and saw the pretty reddish tint on the inside.

Pretend you don’t notice that this is a different liner. I only had 9 pretty ones left, so I had to use grocery store ones…

Anyway, Marisa arrived and we got to work frosting and sprinkling (yes, sprinkling) the cupcakes. I found out from Peta’s “accidentally Vegan” list that Duncan Hine’s Homestyle frosting is totally vegan. I was so glad I didn’t need to bother with making frosting!

They were seriously the most amazing cupcakes ever. Simple, clean, delicious, and most importantly animal-friendly. 🙂

This is seriously fool-proof and very rewarding so you should go make some before you go to bed. Or while sleepwalking. Or quickly before school. Whatever suits you!

Here’s the recipe:

http://allrecipes.com//Recipe/vegan-chocolate-cake/Detail.aspx

I added in the vinegar last because I wanted to see the reaction, and plus I had horrible images of it bubbling over.

Happy Baking!