Vegan

Vegan Chocolate Cupcakes

February 16, 2017 by Marisa 25 Comments

These Vegan Chocolate Cupcakes are amazingly moist, fluffy and ever so light in taste! And, simply because one can never have too much chocolate I’ve topped them with a dollop of dark chocolate glaze.

Every once in awhile my daughter brainstorms and decides to go on a 30 day vegan challenge which this year happened to coincide with her birthday. Don’t get me wrong, personally I have nothing against veganism! Its simply that this fairly last minute announcement had me dashing all over town one Sunday afternoon trying to find a vegan cake and to no avail!

Most bakeries I had visited offered gluten free alternatives but alas no vegan cake or cupcakes!

Thankfully my resolve had not ended there and once at home I turned to the almighty Google in search of a not to complicated vegan chocolate cake.

When I came across these Fail Proof Vegan Chocolate Cupcakes by Angela at Oh She Glows, I knew I had stumbled across the perfect birthday treat.

I made a few switch ups simply to compensate for ingredients that I didn’t have on hand. I decided to keep my almond milk for my morning cup of coffee and substituted it with canned coconut milk instead. Also I replaced the grapeseed oil with canola oil.

Angela from “Oh She Glows” topped her vegan cupcakes with a salted buttercream made with vegan butter, which sounds absolutely delicious and I’ll definitely be looking into vegan butter soon! In the meantime, this simple chocolate glaze poured over the vegan chocolate cupcakes is too irresistible to pass up!

In fact they are so irresistible that I simply had to make them again for Valentine’s Day and topped them with sprinkle hearts to mark the occasion!

Weather you’re vegan or not you”ll find these cupcakes so easy to put together, incredibly delicious and will disappear so quickly.

No one will ever guess they’re vegan 🙂

Unless you tell them of course 🙂

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0 from 0 votes

Vegan Chocolate Cupcakes

These Vegan Chocolate Cupcakes are amazingly moist, light and topped with a delicious drizzle of silky chocolaty glaze.

Course: Vegan

Servings: cupcakes

Author: Marisa

Ingredients

FOR THE CUPCAKES
1 cup canned coconut milk well stirred then measured out
1 cup pure cane sugar I used Redpath sugar
1/3 cup canola oil
3 teaspoons apple cider vinegar
1 tablespoon pure vanilla extract
1 1/2 cups all purpose flour
1/3 cup unsweetened baking cocoa powder
1 teaspoon baking soda
3/4 teaspoon fine sea salt
FOR THE CHOCOLATE GLAZE
1 cup of icing sugar
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons of light corn syrup
2 to 3 tablespoons of almond milk depending on how thin you want the glaze
sprinkles optional

Instructions

Preheat the oven to 350 degrees F.
Line a 12 cup, cupcake pan with cupcake liners.
In a large mixing bowl, beat together the coconut milk, sugar, oil, vinegar and vanilla until combined.
In another bowl, whisk together the the flour, cocoa powder, baking soda, and the salt just until there are no more clumps.
Slowly beat in the flour mixture in with the wet ingredients just until smooth and you no longer see any bits of flour.
Spoon the batter evenly into the 12 cupcake liners, filling just about two-thirds full.
Bake in the preheated oven for about 20 to 24 minutes. (Mine were ready in 22 mins.)
When ready the cupcakes should spring back easily when gently pressed down or when a toothpick inserted in the middle comes out clean.
Let the cupcakes cool completely before glazing.
FOR THE CHOCOLATE GLAZE
In a medium sized bowl, whisk together the icing sugar, cocoa powder, corn syrup and almond milk until smooth. (You can add extra almond milk depending on how thin you prefer the glaze).
Spoon a heaping teaspoon of chocolate glaze onto each cupcake.
Top with sprinkles of your choice.

Notes

Partially adapted from "Oh She Glows" website on her fail proof Vegan Chocolate Cupcakes with Salted Buttercream. (With a few switch-ups)

Valentin Tropical Fruit Smoothie

August 13, 2016 by Marisa 23 Comments

Having just returned from the white sandy beaches and crystal clear waters of Cayo Santa Maria, I find myself to be…still in a holiday mode.

Cayo Santa Maria is one of the many islands of Cuba, just off its’ north central coast and lined with beautiful, luxurious, all inclusive resorts.

A typical breakfast for me was a plateful of their exotic fruits, usually consisting of pineapple, papaya and the most delicious and sweet tasting mangoes that I have ever laid eyes on.

We soon came to realize that the early bird gets the mango! They disappeared that quickly!

First opportunity I had on arriving back home was in visiting the local Farmer’s Market, where I went a little teensy, weensy overboard with the purchase of fresh fruits…how can one resist these gorgeous fruits, right!

Aside from the mangoes, pineapple and papaya, there were juicy strawberries and raspberries.

Gadelles du Quebec, sweet, aromatic clusters of pink currants.

Kiwis, figs and passion fruit.

I did also purchase a coconut but alas, I could not pry it open and now it sits on my kitchen counter till hubby (muscle man) gets home.

A well platted fruit platter makes a stunning centerpiece and a lovely alternative to sweet desserts. It’s just wonderful served as is or complimented with condiments such as honey, maple syrup, caramel and chocolate sauce.

I initially wanted to make a rum sauce to drizzle over the fruit but did I mention that I am still on a relaxed holiday mode….:)

Which now brings me to the dilemma of what to do with all this delicious fruit, aside from feeding the whole neighborhood that is!

Hence the inspiration for this Valentin Tropical Fruit Smoothie. Valentin, being the name of our resort.

Fruit smoothies are really quite simple to put together, making them an easy go to breakfast choice. You can use any fruit you have on hand. For a creamier consistency add a frozen banana and your favorite nut butter for an extra protein kick.

To thin the smoothie I used almond milk because that is what I had on hand but you can also use any non dairy milk, even coconut water or fruit juice.

Go ahead and give it a little extra love by topping your fruit smoothie with more fruit, a sprinkling of coconut, or even nuts and seeds.

I am sure it will become a favorite morning ritual.

Arrivederci Cuba, alla prossima!

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Valentin Tropical Fruit Smoothie

A mix of banana, mango, papaya and pineapple blended together with almond milk and peanut butter to form a refreshing tropical fruit smoothie.

Course: Breakfast, Vegan

Servings:

Author: Marisa

Ingredients

1 frozen banana
1 cup chopped mango
1 cup chopped papaya
1 cup chopped pineapple
1 tablespoon peanut butter I used organic creamy peanut butter)
1/2 cup almond milk

Instructions

Place all ingredients in a blender.
Blend till smooth.
Pour into small serving bowls.
Top with any fruit of your choice
I used raspberries
Gadelles du Quebec (pink champagne currants)
Shredded sweetened coconut
Cocoa Nibs

Vegan Eggplant Pockets

April 29, 2016 by Marisa 29 Comments

These vegan eggplant pockets could not be more simple to make and will surely have you doubling the recipe because they are devoured ever so quickly. They can be served elegantly as a side dish on a bed of arugula or baby romaine leaves and they make a delicious addition to any antipasto platter. A wonderful twist on a reverse sandwich with the bread tucked in between the eggplant slices.

I am by no means an expert on vegan meals as I very much enjoy poultry, fish and occasionally beef dishes. Nor would I ever be able to give it up entirely. My daughter however, has been doing a 30 day vegan challenge and so far she is enjoying it.

My challenge was in finding a vegan cheese which would greatly resemble or mimic the sharpness of a good quality Parmesan cheese, which I have always used in this recipe. I believe, I may have burnt a hole in the floor of the organic and vegan dairy section of my favorite grocery store. That is how long I stayed rooted in the same spot, reading and rechecking the list of ingredients on the various vegan cheeses. In conclusion, there is no vegan replacement for Parmesan cheese, the king of all cheeses!

I did however come across an organic, vegan mozzarella flavored cheese, which worked beautifully in this recipe and imparted a creamy taste and texture that was simply irresistible.

A little note to help along the way…have the stuffing ready before cutting the eggplant since the flesh quickly discolors.

A little fun fact…bigger is not always better! Smaller eggplants are best. The full sized eggplants tend to have hard seeds and can be bitter, so do look for smooth-skinned ones and avoid any that have soft brown spots.

These little vegan pockets also make a healthy and fun afternoon snack for all kids who come barging in with a rumbling tummy after school!

If anyone knows of a good vegan substitution for Parmesan cheese, I would love to hear from you…simply leave me a comment!

Ciao for now!

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5 from 1 vote

Vegan Eggplant Pockets

These vegan eggplant pockets make an easy and delicious side dish. They can also be served as a first coarse meal over a bed of arugula or baby romaine.

Course: Vegan

Servings:

Author: Marisa

Ingredients

1 cup fresh breadcrumbs made without eggs
1/2 cup vegan mozzarella cheese
1/2 cup finely chopped tomato
1/3 cup extra-virgin olive oil
1/4 cup chopped fresh Italian parsley
1 clove of garlic minced
1 heaping tablespoon golden raisins
1 tablespoon pine nuts lightly toasted
1/2 teaspoon salt I used fine sea salt
1/4 teaspoon freshly ground pepper
16 eggplant slices cut 1/4 inch thick

Instructions

Line a baking sheet with parchment paper.
In a medium size bowl, combine the bread crumbs, cheese, tomato, 2 tablespoons of extra-virgin olive oil, parsley, garlic, raisins, pine nuts and 1/4 teaspoon of salt and pepper. Set aside.
Brush both sides of the eggplant slices with the remaining extra-virgin olive oil and sprinkle both sides with the remaining salt.
Place half of the eggplant slices on the prepared baking sheet.
Spoon the bread mixture evenly over the slices and top with the remaining eggplant slices.
Bake in 450*F degree oven for about 20 to 30 minutes, turning once or until the slices are a light golden brown on each side.