Strawberry Babycakes

Strawberry Babycakes

INGREDIENTS
1. 1 1/2 Cups All-Purpose Flour
2. 3/4 Cup + 1 Tbs Sugar
3. 1 teaspoon Baking Soda
4. 1⁄2 teaspoon Salt
5. 2⁄3 Cup Unsweetened Non-Dairy Milk (Soy, Almond, Coconut, Oat etc..)
6. 1/3 Cup Canola Oil
7. 2 Teaspoons Apple Cider or White Vinegar
8. 2 teaspoons Vanilla Extract
9. 1 Cup Thick Coconut Cream
10.1 1/2 Cups Sliced Fresh Strawberries

Method
Preheat the oven to 350F Use a whisk to mix Milk with vinegar, and set aside. Sift together the Flour, Baking Soda, and Salt and set aside. In another bowl, mix the sugar, the oil, and the Vanilla, and add the milk and vinegar. Gradually mix the dry ingredients in with the wet. Pour batter into the cups of a muffin tin, and bake for 18-20 minutes or until they pass the toothpick test. Allow to cool completely.
With a whisk, an egg beater, a blender, or a food processor, whip the coconut cream with 1 Tbs sugar (or more if you like it sweet) until it is thick and fluffy. If it is too stiff, you can add a touch of coconut milk or water to think it a little. Chill for at least 1 hour.
Slice the tops off your cupcakes and put a dab of whipped cream and a couple of strawberry slices inside. Replace top and finish with a big dollop of cream and more strawberry slices. These babies are so delicious, you are going to LOVE them!

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Pimm’s Cup – The Wimbledon Cocktail

Pimm's Cup

Did you know that at the All England Club, during Wimbledon, over 230,000 glasses of Pimms are served?
There are many variations of the Pimm’s Cup so I’ve given you a few options. Feel free to experiment
with this deliciously refreshing cocktail.

Ingredients

1 1/2 ounces Pimms No. 1
3 ounces cold lemonade
2 cups cucumber juice
Cucumber spear, for garnish
Apple slice, for garnish
2 ounces cold club soda or lemon lime soda or gingerale
Mint leaves (optional)

Method

Combine the Pimms, lemonade, and cucumber juice in highball glass and top with a splash of club soda.
Garnish with the cucumber, apple, or straweberries

Enjoy!

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Veggie Hot Dogs 3 Ways

HotDogs

In the spirit of Canada Day, which I don’t actually care about (but I am ALWAYS up for an excuse to throw a barbecue), I share with you… a few of my favourite ways to eat veggie dogs!

Classic

Sauerkraut
Fried onions
Ketchup
Relish
Mustard

Homemade Sauerkraut

1 Large cabbage, shredded
1 tablespoon salt preferably non-iodized and without addetives or de-clumping agents
1/2 tablespoon mustard seeds, caraway seed, or juniper berries

1 sanitized glass jar

Core the cabbage and either shred or slice as thinly as possible. Place shredded cabbage into a large glass or enamel coated bowl. Add the salt and seeds or berries. Using your hands, crush the mixture until it begins to release liquid for about 5 minutes.

Pack the sauerkraut into the jar, pressing down to squeeze out as much air and release more liquid. Tightly packed, there should be just enough to fill the jar to the shoulder, and liquid should rise above the cabbage mixture. Fill a smaller jar or ziplock bag with water and seal. Place on top of the cabbage mixture to keep it submerged under the juices.

Cover the jar with a clean towel, and allow to stand at room temperature. Check daily to make sure the cabbage is still submerged in liquid. Bubbles will start to appear after two or three days. If scum or mold starts to formon top, just skim it off. Allow the kraut to sit for at least 3 days to a week. Remove the ziplock bag or smaller jar, screw on a lid. The sauerkraut will keep in the refrigerator for several weeks.

Chilli Cheese Dog

Veggie Chilli
Veggie Cheese of your choice, grated
Sliced jalepenos

Banh Mi Dog

Spicy Mayonnaise
Pickled carrots
Thinly sliced cucumber
Thinly sliced daikon radish
Fresh Cilantro leaves

Spicy Mayo

3 Tablespoons vegan mayonaise
1 Tablespoon chili sauce or hot sauce
1 teaspoon lime juice

Combine until smooth

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Canadian Pride Cocktail

CanadianPride

I found this cocktail on the LCBO website and I thought I’d share, in the spirit of upcoming Canada Day:

To a pitcher, add ½ cup spiced whisky, 1 cup fresh raspberries, 2 cups cranberry juice, ¼ cup lime juice and 1 cup pear juice. Stir to mix, and store in refrigerator, covered if desired.

Just prior to serving, add 24 oz (2 bottles) lager-style beer. Stir gently to chill and pour into glasses with ice.
Makes about 8 drinks

Posted in Beverages, Cocktails, Holidays, Vegan cocktails, Vegetarian Holiday | Leave a comment

Spinach Pomegranate Salad

I was thinking that today, this beautifully sweltering, hotmuggy (yes, one word, hotmuggy. Because that’s exactly how it feels. And also I like the way it sounds) day, would be a perfect day to share this tasty and refreshing recipe with you from our Sweet Vegan Valentine eBook.

Spinach Pomegranate Salad

Spinach Pomegranate Salad

INGREDIENTS

Baby Spinach
Avocado Slices
Green Apple slices
Cherry Tomatoes – Halved
Crumbled Vegan Feta or *Almond ̈cheese ̈
2 Tbs Pomegranate Seeds
3 Tbs Olive Oil
1 Tbs Vegan mayo or soft tofu
2 Tsp Apple cider vinegar
1 Tsp Orange juice
2 Tsp Spike or other Herbal Seasoning
Salt & Pepper to taste
Orange Zest and Pomegranate seeds to garnish

METHOD:

Combine oil, veganaise or tofu, vinegar, orange juice and pomegranate seeds in a blender. Whiz for a few seconds. This is your dressing. Combine remaining ingredients in whatever quantities you prefer. Dress, garnish, and enjoy!

Recipe for Almond “Cheese” here: www.sweetvegan.net/almond-cheese

Posted in Creative Salads, Vegan Inspiration, vegan recipes | Tagged , | Leave a comment