Sifting

I've been getting my money's worth out of this flour sifter I found at a garage sale.

It's a simple, fun, and helpful task that gets the girls involved.

Following is a look at what's been the result of all that sifting....





'Berry Oat Squares' from La Dolce Vegan!

I used some of my apricot-pineapple jam along with frozen blueberries for the filling, which was a tasty combo.
I guess this looked too healthy for my girls, and they wouldn't even try one, so I ate them all myself! I don't suggest this. Instead, make them when there's others to partake because you just can't stop 'til they're gone.



'Banana Bread' from The Damn tasty Vegan Baking Guide!

I added a handful of chocolate chips because it draws interest from the girls. This was good and we enjoyed it warm from the oven, though it seemed too moist to enjoy later that day. I used a silicone non-stick and perhaps that's the reason? Or maybe it just needed a bit more time to cook? Or, I over-filled the pan? Who knows! :)


'Banana Chocolate Chip Muffins' from The Joy of Vegan Baking.

Can you tell I like this flavor combo? This recipe is perfect for using up ripe bananas, taking four. I had 3 large bananas, and instead of mashing them, I pureed for a consistent texture. These muffins were perfectly delicious, and the whole family enjoyed them. I'll be making these again soon.



'Chocolate and Vanilla Marble Cupcakes' from Vegan Cupcakes Take Over The World.

These were fun to make, and a bit messy. I'm a competitior, and read the text, "Add both to the cupcake liner at the same time, side by side. Some people may not have the hand-eye coordination to do this (as easy as it sounds)...." to be a challenge! lol! Here is my handywork before clean-up. :)



'Chocolate Mousse Topping' from VCTOTW crowns them.

Silken tofu makes for the most luscious & light topping, along with providing a nice shot of protein from an unsuspected source.
I made them for Art's birthday last month. We both thought they were good enough, but nobody took the last one, and I probably won't make them again unless I need some coordination training. :)


I had a cookie recipe in mind, so first I needed to prepare the cookie sheets.

I like to alternate stacking cookie sheets and parchment paper. The top cookie sheet serves as a guide to trim excess paper, and also weighs down and conforms the papers so they don't slip as easily.





'Oatmeal Raisin Cookies' from The Joy of Vegan Baking are a delectable classic.

I didn't have oat bran, so added more of the rolled oats which worked out well for me. The rest of the recipe was by the book, and I used our favorite golden raisins. It yielded 3 dozen cookies using my medium scoop, and I shared a couple dozen with my neighbors. I enclosed lists of the ingredients, and I wonder if they'll notice there's no dairy?

To tally it up, that's 4 recipes tried, and 4 outstanding successes from this cookbook. With that track record, I feel comfortable trying recipes out on guests! Anybody else experiencing the Joy? :)

Coconut Lemon Cupcakes

Vegan cupcakes took over my world yesterday. I baked them for a friend's birthday soiree. Just follow the recipe on pg. 107, and add lemon everywhere it says lime! (no limes left after 5 May...) The coconut flavor is abundant: coconut oil, coconut extract, coconut milk, Let's Do Organic finely shredded coconut, and topped with LDO coconut flakes. Whew, that's a whole lot of coconut, and if you're a fan like me, you must try these cakes.



I see a cupcake carrier in my future, but they all made it to the party just fine, and the lemon on top helped protect them.

Today is my birthday, and I have it narrowed down to two cakes -- one of which Art will bake tomorrow...
For now, it's off to the YMCA for my favorite dance class. She plays hip music like Tribe Called Quest & George Clinton!

1 Year Blog Anniversary & Highlights

This month marks one year that I've been blogging. I began when a friend told me about her new blog, but I didn't start food blogging until I stumbled across Vegan Lunch Box, which completely fascinated & inspired me. I began stocking my cabinets with unknown items like tamari, agave nectar, nutritional yeast, & the like. At the same time, I began buying in bulk what would previously have taken us months or even years to consume, like maple syrup, molasses, and whole wheat pasty flour. I started collecting and studying vegan cookbooks. Blogging has been such fun for me, if not addicting. I'm constantly learning new things while cultivating meaningful relationships. It's a wonderful connection -- sharing what we learn & pulling our collective forces to make positive impacts on this Earth.

Here are a couple more new items in my kitchen. I used carob powder in the above most unfortunate cake, which was 'Jen's Chocolate Cake' from How it all Vegan! Art's 17 year old food processor broke, and tainted the batter with hard plastic shrapnel. Luckily, I've been promised a new one for my blog anniversary gift. (don't ya love made-up holidays which bear gifts?!) I didn't want the cake to be a total loss, so I iced it with some canned frosting we don't use anymore, but didn't want to toss. I lost interest in this project very quickly and was ready to cut my losses. However, the smell of chocolate was in the air and the natives were hankering for it. So I quickly made some cupcake to keep the peace.

'Sexy Low-Fat Chocolate Cupcakes' from Vegan Cupcakes. I just substituted chocolate soy yogurt, chocolate soy milk, and added 2 tablespoons of my carob powder. I frosted them with a simple vanilla soy milk & powdered sugar mixture, and topped some with coconut flakes and dried cherries. These had a delicate chocolate taste and disappeared really fast! And now, some personal favorites & highlights of the year for Vegan Vice:




Cutest Dog Appearance
Most Enjoyed Ice-Cream
Most Delicious Cookie
Best Original Recipe
Favorite Monkey Recipe
Favorite Restaurant Review
Cutest Child Cooking
Most Creative Endeavor
Winning A Contest
Meeting A Cool Blogger
Best Crafty Post
Best Costume

But really, I think the best is yet to come. Thanks for playing along with me! :o)

Currant Apple & Oat Muffins, Millet and Root Stew, and a Vegan Cupcake

Currant Apple & Oat Muffins
1 C. Dried Currants
1 med. Apple (peeled & Chopped)
3/4 C. Vanilla Silk
1/3 C. Granulated Sugar
1/4 C. Canola Oil
1 C. All-purpose Flour
1 C. Quick Oats
2 tsp. Baking Powder
2 tsp. Cinnamon
2 tsp. Nutmeg
1/2 tsp. Sea Salt
1/4 tsp Allspice
2 Tbsp. Florida Crystals

Preheat oven to 400*F. Oil or line 12 muffin cups. Combine fruit, soy milk, sugar and oil. In another bowl, stir together dry ingredients. Mix together until just combined. Divide batter between the cups. Sprinkle tops with Florida Crystals (or Brown Sugar). Bake 20 minutes or until a toothpick comes out clean.

This is basically a veganized version of the recipe off the Sun*Maid Zante Currants box.

Abi and Jolie enjoyed the muffins very much. But they'll eat just about anything! :o)


The true test of a successful recipe around here is if Liv will eat it. She can be a toughie, but she really liked these muffins. So did I. This doesn't happen very often, so I'm taking note and throwing this one into the regular muffin rotation hopper! Next time, perhaps dried cherries, blueberrries, or raisins instead of currants.

Isn't she a cutie-pajutie in her rainboots?! (no storm in sight) She leaves them outside the door so she can throw them on in a hurry outside. The Mums behind were blooming like that in late October!








I love raking leaves. It's great exercise, but not too rigerous. It is outdoors in the crisp Fall air, and the kids gather around to help. Even Jolie runs through the pile chasing a squirrel from time to time. I've raked leaves everyday for the past week (body is sore) and there are still a few hanging on to the branches, but not many. Most of the trees are bare now and it is looking more like Winter.

This is becoming one of my favorite cookbooks.




My first recipe was 'Millet and Burdock Root Stew' page 84. I did not have (nor have ever heard of) Burdock Root, so I subbed in a sweet potato (white one). The rest of the recipe was straight, except I left out the mushrooms & ginger because I just don't like them.

I'm telling you, this was a delicious and satisfying meal. I'll be making this again





Here it is! The moment I've been waiting for... My first cupcake from Vegan Cupcakes Take Over The World (Congrats on being Cookbook of the Year @ Veg News Veggie Awards).

It is:

Simple Vanilla and Agave Nectar Cupcake (44)

Not-Too-Sweet Blueberry Mousse (153)

I topped with some electric blue sugar crystals!