Holiday cookie time

These are some delicious sugar cookies that my Mother made! They were waiting for me when I got home to decorate! We went with a more modern twist this year.
Yum and done!

Raw vegan fudge

http://detoxinista.com/2012/11/easy-raw-fudge-vegan-paleo/

I saw this recipe if you weeks ago and was a bit skeptical, But boy was I ever wrong! This fudge is simple to make and incredibly delicious. I remember when I was a little girl my grandmother used to make refrigerator fudge but I don't think they have this much protein in it. It is from a website called Detoxinista, The woman that runs it is a holistic health coach, If you get a chance you should check it out. There are a lot of other great recipes on there that I might just have to try out and maybe write about!

–

Easy Raw Fudge
makes 16-20 pieces

Adapted from Raw Food, Real World

Ingredients:

1 cup raw cashew butter (or nut butter of choice)
1/3 cup coconut oil
1/4 cup cocoa powder
1/4 cup pure maple syrup
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract

Directions:

In a medium bowl, mix together the nut butter and coconut oil until smooth. (This works best if the ingredients are slightly warm! Alternatively, you could blend them together using a food processor.) Add in the cocoa powder, maple syrup, sea salt and vanilla, and stir until smooth and creamy.

Transfer the mixture to a dish lined with plastic wrap, for easy removal.

Tofu Scramble

This is a delicious protein packed breakfast pretty simple being able to do it in under 15 minutes for all prep included and it's delicious. The secret is if there is a secret is to make sure the tofu is seasoned properly.
Ingredients:
1 brick of firm tofu
8 to 10 small cherry tomatoes
1 clove of garlic
2 scallions chopped fine
Half teaspoon peprica
Half teaspoon of Spike salt substitute
2 tablespoons olive oil
Directions:
Well you are preparing the vegetables let the tofu drain on a paper towel. Next crumble your tofu up into small chunks. Heat the oil in a medium saucepan, Add the onions and the cherry tomatoes and garlic. Next add the tofu and the seasonings. Cook over medium heat for approximately minutes. Serve with your favorite breakfast sides!

Yum and done!

Snowman Cake

On weekends I teach children's cake decorating classes.  It is mostly young girls from ages 8 to 12 this past weekend we mad a snowman cake.  Below is the demo cake I made before class to show the girls what we were doing.  It is a vegan chocolate cake with vegan butter cream icing!

Yum and done!

Halloween Party Treats

This was our Halloween treat table this year.  In no particular order we had:

Not-dogs in a blanket
Vegan cream cheese and jalapeño rolls
Local apples
Spooky skull cake with bone sugar cookies
Mustache sugar cookies
A giant chocolate chip cookie in the shape of a pumpkin
Various spooky chocolate treats and chocolate covered pretzels
A chocolate life size rat with a cayenne peanut butter center
Sweet and salty kettle corn
Vegan french onion dip with a kick - a couple of jalapeños
Vegan cheese it's
Edamame hummus 
Along with a spooky rum punch that my husband made (not pictured)

Yum and done... time to party!

Skull Cake With Sugar Cookie Bones

This is the cake creation for our halloween party this year.  The rest of the treat table to be posted tomorrow!  This cake was a rich chocolate cake and the bones were sugar cookie, you can use any sugar cookie but mine is a basic vegan one.  The cake recipe is a modified from The Joy of Vegan Baking.  I added a bit more chocolate and a bit more baking soda for leavening agent. I purchased the wilton skull pan a couple of years ago and have gotten a lot of use out of it.  For the recipe I have done a very thick confectioners sugar mix that I painted on the skull three times.  Letting it dry between each application.  The red "blood" is a couple of things.  First the spray is wilton spray color.  The thicker "blood" is a mixture of food color confectioners sugar and a small amount of water.  It was a hit both delicious and scary! 

Ingredients:
1/2 cups unbleached flour
3/4 cup granulated sugar
1/2 tsp salt
1 1/2 tsp baking soda
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
1/3 cup canola oil
1 tbs distilled white vinegar
1 cup cold water

Directions:
Bake at 350 for about 45 minutes.  Your times may be a bit different depending on the depth of your pan!

Mustache Sugar Cookies

These were a fun addition to our Halloween party this year.  You can really use any sugar cookie recipe.  Mine is a basic vegan recipe but I am going to work on modifying my Mothers recipe to be vegan she makes the best sugar cookies on the planet!  My husband got me this mustache cutter it comes with three different mustaches which is super fun.  The icing is a thick confectioners sugar mixture, with about 4 tbsp water to 1 1/4 cup sugar and food coloring.  The icing mixture should be very thick but you can add more sugar if needed.  Dip the top of the cookies in the mixture and let dry.  I put these beauties on a spooky plate and they went fast!

 

Yum and done... almost they need to go on an fancy plate!  

The Vegan Everything Plate

This creation was inspired by diner a lot of diners that I have been to usually have something like this which has a little bit of everything on it but unfortunately most of those places it has some type of meat or dairy. So feeling particularly hungry and adventurous one night I decided to make a vegan version.
My version consists of hash browns on the bottom and on top of those hash browns I have put a little bit of hot sauce. Next we have some fried tofu no I found the secret with fried tofu is to have pretty thick slices but also use the right amount of oil or butter if you want to use enough to where the tofu does not stick. I would say that I used about 3 tablespoons in the bottom of my pan. Then I placed the fried tofu on top of my hash browns after that I sprinkled the top of the tofu with them Daiya vegan cheddar cheese. I didn't garnished with some tomato and scallion just for a little bit of color and some fresh vegetables. Well this was happening I also toasted a piece of dill bread which was a delicious addition to the meal but you can use really any type of bread you had on hand.

 

Yum and done!

Pumpkin Cream Cheese Bread

I love pumpkin, it is the only good thing about fall.  Okay the leaves are pretty but I do not like cold weather, but pumpkin being in season almost makes up for it! 


Ingredients:

• 3 cups flower

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 6 tsp egg replacer

• 12 tbsp water (mix with egg replacer and let sit)
• 1/2 cup vegetable oil 

• 1 tsp vanilla

• 1 tsp cinnamon 

• 1/2 tsp fresh ground cloves

• 1 1/4 cups pumpkin
For the glaze:

• 1/4 cup vegan cream cheese

• 1/4 cup water

• 1/2 cup confectioners sugar 
Directions:
Mix the flour, baking soda, baking powder, salt, cinnamon and cloves in a large mixing bowl or with a stand mixer.  Add the egg replacer and oil mix for about 30 to 40 seconds.  And the pumpkin and mix approximately 1 to 2 minutes.  Split the bread mixture between two greased and floured bread pans.  Next take the vegan cream cheese and the water and microwave for 20 to 30 seconds.  You want the water and the cream cheese to mix well.  Whisk the confectioners sugar in it to the cream cheese and water mix.  Take the mixture and pour over bread loves, with a knife poke the mixture down and if desired swirl it around the top.  Bake at 350 for 45 to 50 minutes.

Yum and done!

Vegan eggplant rolotini

Tonight I got to make eggplant rotini with vegan ricotta cheese! I have never seen ricotta cheese before I usually used a mixture of tofu nutritional yeast and spices but I finally found a vegan version by tofoutti!  It was excellent to say the least!  I will try it again maybe in lasagna! 
I made it like a traditional eggplant rotini to where I mixed the vegan ricotta with Dayia vegan mozzarella with a good amount of basil. I sliced about 1/8'' and fried the eggplant and then let it cool. I then read the mixture in the pieces of fried eggplant. And then covered with homemade pasta sauce and bake at 350 for 45 minutes. The results delicious, that is the reason I don't have any photos, we ate it to fast!

Eggplant and Gnocchi

So I had a eggplant in the refrigerator I knew I needed to you but he really wanted some gnocchi, so I decided to do is combine the two with delicious homemade sauce. The results pure deliciousness!
First I fried up some eggplant you could use a mandolin slicer if desired but I just used knife. I sliced it in about one inch slices.  It's important to make sure the eggplant is nice and tender. Next cook gnocchi as directed.  Yes yes I know I could have made my own gnocchi but it was a weeknight and I was hungry!  Well that is cooking in a separate pan cook your sauce and sliced fried eggplant together. When you gnocchi is done combine all three and cook for approximately 7 to 9 minutes.

eggplant fried and diced

eggplant and sauce combining nicely 

just put the gnocchi in!

yum and done!

Fondant Owl Cake

This is the cake that I made for a Wilton children's class that I'm teaching. It is a vanilla cake with vegan buttercream frosting. My recipe is modified from the Joy of Vegan Baking cookbook I felt that the cake recipe in that cookbook was a little to sleep so I reduce the sugar by 1/3 cup.

Spicy Thai Coconut Curry

This recipe was modified from a recipe I found on the Peta site and the original was written by Ashley Palmer, and here is a link for the original.  Ashley's original recipe was delicious the reason I decided to motify it is because of the veggies I wanted that evening I also wanted to use more rice noodles and make it more of a stew and less like a soup.  The results were amazing, but I think everything is amazing with coconut!
Ingredients:
• 12 oz. light coconut milk
• 12 oz. coconut cream
• 3 to 3 1/2  cups vegetable broth
• ¼ cup Thai red curry paste
•2 Tbsp. powdered ginger
•4 to 5 cloves garlic, minced
1/4 yellow onion, diced
• 2–3 scallions diced

• 1 cup cabbage (your color choice) diced
• 2 large red bell pepper, cut into strips
• 5 to 6 large carrots, diced
• 24-oz. bag frozen peas
• 1 lb. firm tofu, pressed and cut into cubes
• 12–15 fresh basil leaves, torn
• 1 portoablo mushroom top cut into strips
• 1 to 2 tbsp red pepper flakes
• 12 to 14 ounces Rice noodles

Here are the veggies waiting patiently 

 Directions:
Combine the coconut milk, coconut cream, and 2 cups of the broth in a large pot over medium heat.  Stir in the curry paste, ginger, garlic, red pepper flakes and onion. Bring to a boil.  Add the rest of the vegetables bring to a boil again. Add the rice noodles and incorporate them into the soup add the rest of the broth.  Reduce to a simmer and let cook for 25 to 30 minutes.  Feel free to add Sriracha sauce if you need more heat!

 

Yum and done!

Mom's Vegan Kitchen Pancakes!

I have never been a good pancake maker.  I have tried various recipes with moderate results but I have never been able to make them like my Mother or Grandmother.  I have had delicious vegan pancakes but just can't master them myself.  Well I have finally found the solution:  Mom's Vegan Kitchen Pancake mix, I purchased it from Vegan Essentials .  The pancakes were fluffy delicious and easy to cook!  For anyone pressed for time or just can't master the perfect pancake I highly suggest trying Mom's Vegan Kitchen.

Mom's Vegan Kitchen is based out of Portland Oregon but can be purchased on line as well as around the Oregon area, you can find more information on their very informative and smartly designed website at http://momsvegankitchen.com/

 

Here is the first one on cooking and looking very delicious!

 

Sorry it is a bit dark but we were to excited to try it!

Yum and done!

Daiya "Cheese" snacks

This recipe was adapted from a recipe using cows milk cheese.  I have modified it to use vegan cheese.  I am very happy with the results, as most of the snacks are already gone!  But next time I think I might make them a bit more spicy.  The vegan cheese I used was from a company called Daiya, I used their Cheddar Wedge. 

Ingredients:

• 7 ounces (one full Daiya cheddar wedge) chopped into inch cubes

• 1/2 cup vegan butter ( I use earth balance whipped but any should work fine)

• 1 cup unbleached all-purpose flour

• 1/4 tsp salt

• 1/4 tsp cayenne pepper

Directions:

Preparation in a food processor.  Add the Daiya and butter and process for about 30 seconds until well integrated.  Add the flour a half cup at a time pulse for 10 seconds after each addition.  Add the salt and cayenne pepper and blend for another 30 seconds.  It should be smooth and a bit tacky at this point.  Chill the mixture for 30 minutes.

After chilled roll into a long cylinder, if you would like smaller rounds make the cylinder longer, if you want larger rounds make the cylinder shorter.  My cylinder was about 18''.  Chill again for at least an hour, if you like you could chill over night.

Preheat the oven to 400.  Cut dough into 1/8 inch slices. Because the dough has been chilled this should work fine if not, you can hand work the disks as well.  Place on a cookie sheet about 1/2 inch apart and bake for about 12 minutes, or until they are a nice golden brown on the bottom.  Watch out after 12 minutes they can burn quick so keep an eye on them!

Yum and done!

Trail Mix Cookies

Our usual Saturday plan is to take the dogs to the dog park and then go to the open air market.  Our favorite bread maker had something new this week, a delicious granola mixture with oats, coconut, wheat germ, nuts, and sunflower seeds.  I had to pick some up and sense we usually have smoothies for breakfast I needed to figure out what to do with this granola.  Then the trail mix cookie was born, and it is delicious!


Ingredients:
• 1 3/4 cup unbleached all-purpose flour
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 2 cups your favorite granola mixture
• 1/2 cup nondairy butter
• 1/2 cup raisins
• 2 tbsp canola oil
• 3 tbsp egg replacer disolved in 4 tbsp of warm water (the equivalent of two eggs)
• 2 tsp vanilla
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp fresh ground nutmeg
• 1/2 tsp salt
Directions:
Heat oven to 350.  Comine the sugars, butter, oil and vanilla set aside.  Next combine the flour baking soda, baking powder cinnamon, nutmeg and salt together.  Mix the wet ingredients with the dry well then add the egg replacer.  Add the granola mixture and rasins, combine but do not over mix.

Here is the mixture ready to go

Place a tablespoon at a time on your cookie sheet and cook for 12 to 14 minutes.

on the cookie sheet!

they won't last long.

yum and done!

Salsa

This is a pretty simple recipe.  It can be modified to make it more spicy, as the recipe stands it is a mild flavorful salsa.  Perfect for the hot weather!  The salsa is best when it has set and the flavors have mingled, after made let rest for at least two hours, over night if you can wait!

Ingredients:

• 8 medium Roma tomatoes, diced

• 2 scallions, diced in different small sizes

• 1 medium shallot, diced fine

• 1 lime juiced

• 1/4 tsp cayenne pepper

• 1/2 jalapeno diced (optional)

• 1/2 tsp black pepper

• 1/4 tsp salt

Directions:

Toss all the veggies together then add the lime juice mix well.  Then add the salt pepper and cayenne.  Mix well and taste, add more of each if needed.  Let chill for at least two hours. Then enjoy!

Yum and done!

Quinoa Salad

This is a delicious summer salad the vegetables I use can be modified to fit any tastes.  This salad is inspired by a salad in the deli section of Whole Foods, their quinoa salad uses a sesame based dressing and they use different veggies.  But that delicious little number is where the idea of mine came from.

Ingredients:

• 2 cups dry quinoa (this will be prepared via package directions and cooled)

• 1 cup lightly steamed kale chopped

• 2 cups cabbage chopped

• 1 cup scallions diced

• 1 mango diced

• 1/2 to 2/3 cup Annie's Green Garlic Dressing

• pepper to taste

Directions:

Prepare quinoa, drain well and cool at least one hour.  Prep your other ingredients.

Ready to go!

Place quinoa in large mixing bowl and add the mango and vegetables, mix them well before you add the dressing 

Quinoa ready to be mixed

After all the ingredients are mixed well slowly add the dressing.  I add it in about thirds mix then add the next third.  Let rest for at least a half hour before serving, this will allow the flavors to mingle! 

Yum and done!

Fried Tofu Sandwich

I love quick delicious meals in the summer.  So sandwiches are a great alternative, to a heavy complicated meal.  This was one of the best sammies my husband and I have ever made!  You can complete them with any veg you like but we go traditional here!Ingredients:
(for two sandwiches)
• 12 ounces of tofu sliced in four slices (two for each sandwich)
• Your favorite bread or bun
• various veggies, we used lettuce, tomato, onion and pea shoots• 1 avocato mashedFor the frying of the tofu you need:   • 1 cup water or soy milk
• 1 cup flour
• 2 tsp. garlic powder
• 1 tsp cumin
Directions:Slice tofu into four slices, mix the last four ingredients and batter the tofu.  Heat about 1'' to 1 1/2'' of oil on medium to high heat.  Place the tofu in the pan and brown on both sides.  When removing the tofu from the frying process place on paper towels to remove extra oil.  Dress your bread of choice and serve with your favorite side, in our case it was fries, but it should have been a side salad.  :)
 

yum and done!

Different cakes from the past two years

I am getting my cake portfolio together and needed to have a good cross section of pictures of what I have accomplished so this particular post is dedicated to my cake creations in the past couple of years or so.

 The first two pictures are of a Día de los Muertos inspired cake.  The base of the cake was decorated using buttercream with a basket weave pattern, there are also a modified shell pattern around the edge the roses are buttercream as well.  The skull was baked using the wilton skull cake pan.  The skull top was supported by skewers to prevent it from sliding.

These two photos are another skull cake, I wanted to make it more macabre, so I did a basket weave on the top and made a very thin butter cream and covered the skull in it for the white skull look.  I also used some confectioners sugar and water to drizzle for the "blood".  It was the centerpiece for a halloween party!

 This was a cake I made for my Parents, it is a mixture of buttercream and royal icing.  The cake base is frosted in butter cream, the daffodils (my Mothers favorite flower) are royal icing the leaves are butter cream and the tractor was my very first fondant creation!

This was a holiday wreath cake.  Also with a mixture of butter cream and royal icing.  The flowers are royal icing and some of the leaves are as well.  I also made a base layer of leaves in buttercream to make the wreath look fuller.

This cake is decorated using fondant.  The flowers were sculpted by me.  The leaves were made using a leaf shape cutter, but then embellished with texture by hand.

This cake was huge!  It was done in fondant, and the bee hive is a stacked cake. There are five tiers in all!  I sculpted the bees and hung them by floral wire.  Upon transporting this the fondant got a bit soft and the bees started to tear at the fondant on the hive I patched the spot over with another daisy!

I was really curious to try bunting on the cake made for my Mother-in-law, it is a three tier cake the individual tiers are very small only measuring 5'' each,  it came out great!

These are mini pudding pies I did although it is not necessarily cake decorating I really enjoyed the

arrangement of the fruit!

 This is a cupcake tower I did for a party the cupcakes are orange chocolate and pistachio rosewater.  I love the M1 swirl, it makes such a great design.  This was done with buttercream.

This is a halloween party cake.  Again with my skull pan but also with sculpted fondant.  The Zombie theme came out great.  Although the eyeball was a bit hard to master.