Green Tea Cupcakes

I have realized lately that I am completely obsessed with food.  The taste of it, the smell of it, the look of it, and the things it does for my body.  These cupcakes are no exception, I'm obsessed with them.  They are sweet enough for any sweet tooth yet packed with a humbling punch of Green Tea.  I'm not saying these guys are "healthy..." but they do make you feel pretty good about eating dessert.  Not to mention, they are incredibly cute!
(Adapted from the Green Tea Cupcake recipe in "Vegan Cupcakes Take Over the World")

Ingredients:

• 1/2 cup vanilla soy yogurt
• 2/3 cup vanilla almond milk
• 1/3 cup coconut oil
• 1 1/4 cup flour
• 1 tsp baking powder
• 1/4-1/2 tsp baking soda
• 3-4 tsp matcha green tea powder*
• 1/4-1/2 tsp salt (match baking soda amount)
• 3/4 cup sugar

Green Tea Glaze:

• 2 Tbs margarine
• 1 1/4 cup powdered sugar
• 1/4 tsp matcha green tea powder*
• 2 1/2 Tbs vanilla almond milk

Cherry Blossoms:

• 1/8 cup marzipan
• 1 Tbs powdered sugar
• 1 mini drop red food dye

*This stuff is like powdered gold, but if you do the math it's worth the price tag.  There is no substitute for this ingredient, unfortunately, so be sure you buy pure matcha green tea powder with no sugar.  It also can be used in smoothies, muffins, cookies, or even a hot cup of tea!

Note: You can use soy milk + 1 tsp each vanilla & almond extract or plain Almond milk + 1 tsp vanilla extract instead of vanilla Almond milk

Directions:

1. Preheat oven to 350° and line cupcake tray with liners
2. Cream coconut oil & sugar with blender (this step feels like it's going to take forever, but keep trucking) Add almond milk & yogurt and blend smooth(ish).  Add flour, baking soda, baking powder, matcha powder, & salt.  Hand mix until smooth and fill each cup 2/3 full. 
3. Bake for 20 minutes or until toothpick inserted into cupcake comes out clean.  Allow cupcakes to cool completely.
4. Knead marzipan with food dye, using powdered sugar on workspace/fingers like flour to keep from sticking, until color is smoothly blended.  Roll flat and cut out 12 small circles.  Using fingertips, gently pinch circles into "flowers"
5. Mash margarine in a bowl with a fork until creamy.  Combine with remaining frosting ingredients.  Frosting should be smooth yet sticky, not runny.  If frosting is too watery, simply add more powdered sugar.  If frosting is too dry, add tiny splashes of almond milk at a time until desired consistency is achieved.
6. To assemble- apply 1/2-1 Tbs to each cupcake, smoothing into a circle but not reaching the edges of the cupcake.  Top with a single cherry blossom. ENJOY!

Christmas Fettuccine Alfredo

My mom gave me a cookbook for Christmas called "Vegan on the Cheap" and it's my newest obsession.  The main reason I created this blog was because I could never find a single recipe for the meal I wanted to create.  Many vegan recipes I come across include "imitation non-vegan" replacements, which to me is like cheating.  Others include fancy spices or other ingredients which I have never even heard of, let alone can find in my mountain-town grocery store.  I always end up taking pieces from various recipes and mushing them together in hopes that they turn out yummy.  This recipe for is pretty much by the book and I loved how it came out! Happy cooking, tasty eating.

Blushing Fettuccine Alfredo

Ingredients:

• 1 Tbs olive oil
• 3 garlic cloves, minced *
• 1 small yellow onion *
• 2 Tbs dry white wine
• 1/3 cup unsalted raw cashews
• 1/2 cup silken tofu, drained
• 2 Tbs nutritional yeast
• 1 1/2 cups soy milk *
• 1/2 cup marinara sauce
• 1/2 tsp salt *
• 1 lb fettuccine
• 2 tbs fresh parsley, minced *
• black pepper
• 1 cup spinach, chopped
• 3/4 cup whole grape tomatoes

* I omitted these ingredients and used instead 1 tsp garlic salt, spinach and garlic marinara sauce which had parsley in it, and unsweetened almond milk

Directions:

1. In a medium saucepan, heat the oil over medium heat. Add onion & garlic, cover and cook until soft.  Stir in wine, remove from heat, and set aside.
2. Grind cashews in a blender to make a powder.  Add the onion/garlic mixture, tofu, & yeast and blend until smooth.  Add the soy milk, marinara sauce, & salt and blend smooth.  Add mixture to sauce pan with spinach and tomatoes over low heat, stirring occasionally, keep warm. 
3. Cook pasta according to package, drain, and toss with sauce mixture.  Sprinkle with parsley and serve!

Ridiculously Awesome Lasagna

Just one piece is never enough!  This spin-off of a classic Italian dish is jam packed with amazingness in the form of kale, eggplant, and "ricotta cheese!"  Feed this to anyone who "doesn't like tofu" and I swear they will never know the difference... 

Ingredients:

•  Lasagna pasta (enough for 3 layers- I used 9 pieces)
• 1 eggplant
• 2 cups tomato sauce
• 1/2 lb firm tofu, drained/pressed
• 2 cups chopped kale
• 1/3 cup almond milk
• 1 Tbs sugar
• 1/2 tsp garlic salt
• 1 Tbs lemon juice
• 1-1 1/2 Tbs basil
• Optional: 3/4 cup fresh copped tomatoes

Directions:
Preheat oven to  350°. 
Drain tofu and press excess water out using towels and an unplugged panini press or try this.  
Chop off the ends of the eggplant and slice into long, thin pieces.  In a skillet, brown the eggplant with a small amount of olive oil.  Once finished, set eggplant aside.
In a large sauce pot, bring water and some salt to a boil.  Cook pasta according to package directions.  Drain and set aside.
Wash kale and chop into 1" squares, removing the thicker parts of the stems.  Blanch kale, bringing water to a boil, then cooking on medium for a few minutes.  Drain the kale and set aside.
In a blender or food processor, blend tofu, almond milk, lemon juice, garlic salt, basil, and sugar.  The consistency should resemble ricotta cheese- stickyish without being wet or crumbly.
In a medium sized, lightly oiled, casserole dish, place a layer of pasta.  Add eggplant to the pasta and cover with as much tomato sauce as you please, spreading sauce evenly with the back of a spoon.  Add another layer of pasta, followed by a generous layer of kale.  Top the kale with the "ricotta" mixture and another layer of pasta.  Spread another layer of tomato sauce and/or a layer chopped tomatoes to finish it off.
Bake for 45 minutes and allow to cool for 5-10 before enjoying.  


*more of a spinach fan? replace kale with spinach if it suits you!  Feel free to add any other veggies like carrots, broccoli, peppers... whatever you like! 

Hawaiian Stir Fry

In my search for a Hawaiian themed meal, I came across a recipe for "Coconut Rice with Tofu Pillows."  It looked amazing, however, it just wasn't quite enough of that tropical goodness I was seeking.  Something with pineapples, sweet teriyaki sauce, and lots of veggies would satisfy my craving.  I decided to amp up the rice and put it all together: coconut brown rice with veggies, tofu, and pineapples, stir fried in a simple homemade teriyaki sauce.  "So 'ono brah!"

Coconut Rice
Ingredients:

• 1 cup long grain brown rice
• 2 1/4 cups water
• 1/2 cup unsweetened shredded coconut
• 1/2 cup coconut milk
• 1 Tbs vegetable oil
• dash of salt

**Fun Fact: Less atmospheric pressure = lower boiling point... Basically, at higher altitudes where the air is thin, water boils at a lower temperature.  What that means for our rice? We add more water, and cook rice a few minutes longer! For sea level cooking, remove up to 1/4 cup water from rice recipe**

Directions:

• Add water, oil, & salt to a sauce pot and bring to a boil
• Add rice, reduce heat to low & cover
• Simmer for 35- 40 minutes before adding coconut & coconut milk
• Simmer an additional 10 minutes (or until all liquid is absorbed)
• Let sit, covered, for 5 minutes before serving & adding veggies

 Teriyaki Stir Fry*
Ingredients:

• 2-3 Tbs brown sugar
• 1/4 cup soy sauce
• 1 Tbs vegetable oil

• 1/2 package extra firm tofu -drained & cut into 1/2" cubes
• 1 cup chopped peppers -I used red and green
• 1 cup broccoli florets
• 1/2 cup shredded carrots
• 1/2 cup chopped pineapple

Directions:

• Add brown sugar, soy sauce, & oil to frying pan on med-med/high heat, stirring to combine ingredients
• Once sauce begins to bubble, add peppers, pineapple, broccoli, carrots, & tofu
• Cook for about 15- 20 minutes (if you like crunchy veggies cook 10-15 minutes)
• Stir or toss occasionally to cover everything with sauce

*begin stir fry 5-10 minutes prior to adding coconut & coconut milk to rice so that everything finishes around the same time.  If the rice sits and waits for the veggies thats ok but avoid starting the stir fry too early, resulting in soggy veggies!
 

To serve: Toss some rice onto plates or into bowls and top with a generous amount of veggies,pineapple, and tofu. Enjoy!

Note: this recipe makes about 4 servings, so invite your friends over for a Luau!

Pumpkin Oatmeal Whoopie Pies

I really wanted to make whoopie pies on Halloween this year and in my search for the perfect treat to satisfy my craving, I stumbled across this recipe.

I decided to replace 1/3 cup of oil with 1/4 cup soy creamer to make the cookies fluffier and lighter.  I also ended up adding an extra handful or so of flour and oats.  The batter may seem pretty wet compared to most cookie dough, but that's good as long as it's not runny or soppy.  A sticky but malleable consistency is what your going for with this.

I had to bake these cookies for at least 20 minutes before they were ready (this may be the altitude thing...) But they came out amazing!  Soft, chewy, and delicious, all they needed was a good cream filling!

For the whipped creamy filling, I used a frosting recipe from Vegan Cupcakes Take Over the World 

Vegan Buttercream Frosting
Ingredients:

• 1/2 cup non-hydrogenated shortening*
• 1/2 cup non-hydrogenated  margarine (earth balance or smart balance light)
• 3 1/2 cups confectioners sugar
• 1 1/2 tsp vanilla extract
• 1/4 cup plain soy milk or soy creamer

*I have a really hard time finding this but some natural food stores may have it.  Otherwise, keep an eye on the labels and pick the least offensive vegetable shortening

Directions:

• Beat shortening and margarine together until well combined and fluffy
• Add sugar and beat another 3 minutes
• Add vanilla and soy milk/creamer and beat another 5-7 minutes until flluffy

Put it all together: Allow cookies to cool completely before frosting.  Add a hefty spoonful of frosting to one cookie, then top with another.  Once all the whoopie pies are sandwiched together, place in the fridge for about 30 minutes before enjoying.  **Longer than 30 minutes- remove from fridge at least 10 minutes before eating to allow whoopie pies to soften**

 

Butternut Squash Soup

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A hearty, fall soup, perfect for when the days get colder and the nights get longer.


What you will need:

• slow cooker (or large soup pot... personally I'm a big fan of "set it and forget it")
• blender 

 Ingredients

• 1 butternut squash (2-2.5 lbs) 
• 1/4 cup finely shredded carrots (I put shredded carrots in a food processor, but dicing would work as well)
• 2 cups vegetable broth
• 2 Tbs olive oil
• 1-2 tsp curry powder
• 1-2 tsp cinnamon
• a dash or 2 of nutmeg
• salt & pepper to taste
• crushed cashews for garnish (optional)

  Directions: 

•  Poke 1 Butternut Squash repeatedly with fork to pierce skin.  
• Bake for about an hour at 375°.  (You can do this step up to a day before)
• Cut squash in half, remove seeds/guts, peel, and cube
• Add squash to a blender with vegetable broth and blend until smooth
• Add olive oil to slow cooker 
• Pour mixture from blender into slow cooker
• Stir in carrots and spices
• Cook for 1 hour (high) or about 3 hours (low)*
• Add coconut milk and cook another 30 minutes or until soup is hot and steaming
• Add crushed cashews to individual bowls and serve

 *If using a pot on the stove, cook on medium for about 20-25 minutes (until bubbly).  Stir soup occasionally to avoid sticking.  Add coconut milk in the last 5 minutes of cooking

Just added the coconut milk to make the soup creamy and delicious!

Final Product- yum!

High Altitude Vegan Cooking

...That's what I do.  I scour the internet, cookbooks, and menus for delicious food ideas that I turn into my own vegan creations!  I was a dairy-loving vegetarian for over 10 years when suddenly I became lactose intolerant.  I tried and tried to keep dairy (mainly ice cream...) in my diet for weeks, and failed miserably.  That's when I decided, well, I suppose my body decided, it was time to try out a vegan diet.  Slowly but surely I removed dairy, eggs, and all other animal products from my grocery list.  I haven't looked back since.  Surprisingly, this new way of eating has inspired me to be even more creative in the kitchen and has deepened my love affair with food.

Living at 6500 ft. elevation can certainly alter the outcome of a recipe, especially for baked goods such as cookies or bread.  This is something I have struggled with since moving here from the coast, and it's getting easier!  If you live at sea level, please don't hesitate to experiment with these recipes, often it's only a matter of adding more or less liquid, salt, baking soda, or yeast. 

It's only food, so have fun and enjoy!