Photo: Brad Klopman
There's just no good reason to bake cupcakes with eggs and dairy. Did you know that one egg has MORE cholesterol than an 8 oz steak? Clearly this is not a post on nutrition, but that's crazy!
There are so many great substitutes for eggs and dairy these days. Of course, more than cholesterol, the reason I don't bake with eggs or dairy is that the egg industry is abominably cruel. 200 million baby male chicks are ground up alive every year in the US for egg production. Buying eggs in the supermarket kills male chicks.
Here is a great replacement chocolate cupcake recipe from Post Punk Kitchen, one of my favorite vegan recipe sites.
Vegan Chocolate Cupcakes
1 cup soy milk
1 t. apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 t. vanilla extract
1/2 t. almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 t. baking soda
1/2 t. baking powder
1/4 t. salt
Preheat oven to 350*F and line a muffin pan with paper liners.
Whist together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Lightly spray the liners with cooking spray and pour batter into liners, filling 3/4 of the way. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
Vegan Chocolate Frosting
(A lot of ready-made store frostings are vegan, but they're pretty nasty for you.)
2 cups organic powdered sugar
1/4 cup (1/2) stick dairy-free soy margarine, softened
1/4 cup plain unsweetened almond milk or soy milk
3/4 cup unsweetened pure cocoa powder
1/2 t. vanilla
In a medium-large mixing bowl, using an electric hand mixer, cream the powedered sugar with the soy margarine until mixture is thick but well combined. Add the almond milk, cocoa powder and the vanilla, and continue to mix until smooth.
When I became vegan, fettuccine alfredo was one of the top things I missed. Over the years, I tried different recipes and nothing really tasted quite like the dairy version, but this recipe comes close. I found it on the Silk website. I tweaked it a bit, and tada! It's awesome. And really easy to make too. If you've been missing alfredo sauce, say hello to your new friend!
get it when people tell me they don't like tofu. In and of itself, tofu is bland and mushy. But you have to think of it as a blank slate. It'll take on the wonderful flavors of what it's cooked with, and, done right, out of the oven or the frying pan, it's delightfully crispy on the outside and soft on the inside. Honestly, there's nothing like perfectly done tofu. More often than not though, when ordered out, it's less than perfect. But I've got a recipe that is pretty hard to screw up. It makes the perfect baked tofu time after time.
I'm often asked what I eat. So lately I've been taking photos of my breakfasts, lunches and dinners to give a peek into what this vegan eats. We'll start with breakfast. Like you, I usually eat the same three or four things.
I veganized this recipe from Food.com; it originally came from a Mexican restaurant called Progresso Tamale Parlor. I deleted a couple of things and added black beans. The original recipe called for twice as much cheese as I included here, so if you like your casserole cheesy, just double the amount. I had Daiya mozarella and Daiya cheddar so I just mixed those, but the original recipe used cheddar and monterey jack. This casserole is very flavorful and it's a flexible template in which to experiment with the ingredients. In the top photo, half of the casserole had more cheese and less olives than the other half, just because of different family predilections. I may even add potatoes next time. Oh, and it's easy to make, too!
Over the years I've tried numerous vegan waffle recipes and let's just say, I've never tried the same recipe twice. But that all changed when I found this recipe on The Viet Vegan. (She veganized the recipe from another site.) Made with flax seeds and coconut oil, this is a healthier option than those made with eggs and vegetable oil.
This is one of my go-to recipes for a quick, nutritious meal. I eat it on plain toasted bread or in a pita with spinach and cut tomatoes, but I also just eat it straight out of a bowl. It's especially good with kale chips. (Here's my recipe for kale chips.) And it's so easy to make! If I had kids, this is what they'd be eating for lunch. Oh, and don't worry about tofu. You'd have to eat copious amounts of tofu, more than you could ever eat, for it to have any adverse affect. Recent clinical studies on men show that eating soy does not influence testosterone levels to any noticeable extent. And there's no direct link of soy to disease. In fact, Asian countries that consume the most soy (Japanese eat it for breakfast, lunch and dinner) have lower rates of disease. Just make sure to buy Non-GMO tofu, GMOs are a way bigger concern.