Saturday, April 26, 2014

Vegan Coconut Cupcakes With Key Lime Frosting

Another day another baby shower, or so the saying goes. For my friend's baby shower today, I knew lime frosting was the way to go. And of course along with lime comes you know what-coconut. I planned to scour the internet for the best coconut cupcake recipe, but once I came across this Sweetest Vegan, I was sold. Her personality is so infectious, and I love how she showed the texture after taking a bite. Most importantly though, the cupcakes received rave reviews in the comments section. Seriously, this girl needs her own show.

I doubled the recipe to make exactly 24 cupcakes. I also used half coconut oil and half shortening with great results.

The frosting is Isa Chandra's Lime Buttercream Frosting from her Coconut Lime Cupcakes, not doubled.

We loved these and will make them again!

Tuesday, April 22, 2014

Vegan Hubby's Old Fashioned Pancakes

When we asked Ava what she wanted for breakfast and she said pancakes, she meant Jason's pancakes. Isn't it great when a husband has a specialty? He's been making these for years and I think we've perfected the recipe. Makes enough for 3.

1 1/2 cup flour (he used 1 cup white and 1/2 cup whole wheat)
1 Tb baking powder
1 Tb sugar (he used coconut sugar)
1 1/2 ts salt
3 Tb oil (he used coconut oil)
1 1/2 cup almond or soy milk
1 3.2 oz package of apple sauce (equals 1/4 cup)

Mix dry ingredients in a bowl and wet ingredients in another bowl.

Add dry ingredients to the wet ingredients and briefly mix.

Slather a hot griddle with coconut oil or Earth Balance and make the pancakes whatever size suits you.

*If you want to use coconut oil and sugar you can find them at Costco.

Saturday, April 19, 2014

Vegetable Potstickers with Thai Red Chili Paste

For my sister in law's baby shower today I did my famous-buy frozen potstickers from Trader Joes and make them special. I forgot to take a picture until we were mostly done eating, but at least you can see people liked them by the almost empty platter. The beauty of these guys is you need no dipping sauce. It's right there on the potstickers. The key is my deglazed concoction of Thai Red Chili Paste and soy sauce. Here's how it's done:

1 package Frozen Trader Joe's Vegetable Potstickers
1 Tb Thai Red Chili Paste
2 Tb soy sauce
1 Tb water
1 ts minced garlic
1 ts chives
oil for pan frying

Mix chili paste, soy sauce, water, garlic and chives in a bowl
Put a very shallow amount of oil in a skillet and heat on medium high until shimmering
Arrange potstickers in pan and cook until golden brown underneath
Pour in Red Chili Paste mixture and quickly cover with a lid
Allow to cook and deglaze for 2-4 minutes. Uncover lid, arrange on a platter, and enjoy!