Week 2: Vegan Roasted Sweet Potatoes with Cinnamon Glaze – A Compassion is the Secret Ingredient Thanksgiving

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Week 2 is here and it’s time to take on sweet potatoes, but first, a confession… sweet potatoes aren’t my jam! I have a crazy-obsessive love for normal potatoes but that love never extended to the potatoes cousin, the sweet potato. I am well aware however, that no Thanksgiving feast is complete without ’em, and so, I knew that I needed some kind of sweet potato recipe in my Thanksgiving series!

Now, growing up, there was always a small dish of mashed sweet potatoes on our Thanksgiving table. (The dish was small because my mom was the only one who enjoyed eating them.) On top of the dish, a thick, toasted, gooey layer of mini marshmallows created a blanket that I wished I could have been under. I always thought to myself though, why do we need two mashed things? That was the starting point for this recipe.

These little babies are roasted which gives them a great texture. They are also coated not once but twice in a cinnamon glaze which has just the right amount of sweetness but is still savory and full-flavored. Right before serving, I like to add in some dried cranberries for a tart, chewy element, and a little more color, as well as some pecan halves for a little bitter, nutty crunch -but of course, each these are totally optional. Whether you choose to fancy ’em up with toppings or not, I’m sure you’ll find that this recipe is quite delicious and perfectly suited to replace any ol’ mashed sweet potato recipe that normally adorns your table. And dare I say, I may actually have enjoyed these… #ConvertInTheMaking

It all gets started with the making of the cinnamon glaze! In a large bowl, maple syrup gets combined with some melted vegan “butter,” olive oil, cinnamon, dried thyme, low-sodium tamari, salt, pepper, and nutmeg. The whole mixture gets a good whisking and then it gets set aside for a moment while the sweet potatoes are being prepped.

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4 medium size sweet potatoes get washed up well then completely peeled and cut into pieces that are about 1-inch square.

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Once all of the sweet potatoes have been cut up, dump them into the bowl with the glaze in it. Fold/stir everything around so that each piece gets coated with the glaze. Using a slotted spoon so as to not remove any glaze which remains at the bottom of the bowl, scoop out the sweet potatoes and transfer them to a large sheet pan lined in parchment paper. (Make sure they are flat on the pan in a single layer and not all bunched up or piled onto each other.) Reserve the glaze that remains at the bottom of the bowl once all of the sweet potatoes have been scooped out -it will be added to the sweet potatoes after they’ve cooked a little. Pop the sheet pan into a preheated 400 degree oven and bake for 25 minutes.

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After 25 minutes, pull the pan from the oven and gently flip around the sweet potatoes to ensure even cooking. With what you reserved earlier, glaze the sweet potatoes again by simply pouring the glaze over them evenly. Return the pan to the oven and bake for a final 20 minutes or until fork tender.

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To serve, transfer the sweet potatoes to a bowl or dish and top with a sprinkling of dried cranberries and pecan halves (optional).

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Vegan Roasted Sweet Potatoes with Cinnamon Glaze

  • Servings: 6-8
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1/4 cup maple syrup
  • 3 generous tablespoons vegan “butter,” melted
  • 3 tablespoons extra virgin olive oil
  • 3/4 tablespoon cinnamon
  • 1 generous teaspoon dried thyme, crushed in palm of hand
  • 1 teaspoon low-sodium tamari
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon nutmeg
  • 4 medium sweet potatoes, washed, peeled, and cut into 1-inch pieces
  • Dried cranberries, to taste (optional)
  • Pecan halves, to taste (optional)

Directions

  1. Preheat oven to 400 degrees and prepare a large sheet pan by lining it in parchment paper. In a large bowl, combine the maple syrup with the “butter,” olive oil, cinnamon, dried thyme, tamari, salt, pepper, and nutmeg. Whisk this mixture well then set aside. Prep sweet potatoes, if you haven’t done so already, by washing them, peeling them, and then cutting them down into 1-inch pieces.
  2. Toss sweet potato pieces into the bowl with the glaze and stir/fold everything around so that each piece gets coated with the glaze. Using a slotted spoon so as to not remove any glaze which remains at the bottom of the bowl, scoop out the sweet potatoes and transfer them to the sheet pan you prepped a moment ago. (Make sure they are flat on the pan in a single layer and not all bunched up or piled onto each other.) Reserve the glaze that remains at the bottom of the bowl once all of the sweet potatoes have been scooped out -it will be added to the sweet potatoes after they’ve cooked a little. Pop the sheet pan into your preheated oven and bake for 25 minutes.
  3. After 25 minutes, pull the pan from the oven and gently flip around the sweet potatoes to ensure even cooking. Pour the glaze you reserved earlier over the sweet potatoes evenly then return the pan to the oven and bake for a final 20 minutes or until fork tender. To serve, transfer the sweet potatoes to a bowl or dish and top with a sprinkling of dried cranberries and pecan halves (optional). Leftover sweet potatoes will keep in an airtight container in fridge for up to 3 days.

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Vegan “Sour Cream” Scones

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People always assume that because I have a food blog I must’ve be born with a God-given talent for cooking and baking. For most of my life however, I was actually seriously lacking in my culinary abilities and for that I blame my mom. #SorryMom

When I was growing up, my mom was like Sandra Lee -minus all the booze and tablescapes. (Oh but you know I was down for some tablescaping, girl.) When time allowed for a home cooked meal she would pull out the gravy mix, smack a can of biscuits against our apartment’s laminate counter, scramble up some eggs and pull a meal together the semi-homemade way. Very few things she made were ever from scratch but don’t get me wrong, they were still pretty tasty. Her recipes just really weren’t recipes though. There wasn’t much skill in what she was doing so there wasn’t much to be taught. Lacking proper skills and inspiration, I ended up just steering clear of the kitchen altogether -until I became an adult, that is.

Sometime in my early 20s, after spending way too many hours watching Food Network and Cooking Channel, I suddenly found myself quite enthralled with the idea of really learning how to cook and bake. I just couldn’t see myself not having such skills for the rest of my life so, one recipe at a time, I learned, and the very first recipe that I not only taught myself but actually mastered was a recipe for cream scones. It’s been a favorite of mine ever since.

Cream scones are just what their name implies -scones made using heavy cream for a rich, decadent flavor. They’re really good but they’re so not vegan. With the recipe being so near and dear to my heart though, of course it was destined to be veganized (and made healthier while I was at it) and that’s exactly what I just did. In this vegan version, which is just as rich and decadent as the original, I opted to use vegan “sour cream” in place of the heavy cream. The “sour cream” maintains the creamy, slightly tart flavor profile of the original while also giving the scones a good bit of moisture so that they’re not dry and crumbly. This recipe, just like the original, is a good base recipe should you want to add berries, fruit, nuts, chocolate, or whatever else to it -this time I added dried cherries.

It all gets started with you preparing some Ener-G egg replacer for use in a moment. You can also preheat your oven to 425 degrees.

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Next, in a large bowl, you’re going to combine the 2 flours with the baking powder, baking soda, and salt.

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To the dry ingredients you will now add in the “sour cream,” “butter,” sugar, Ener-G, and vanilla. Using two forks or a pastry cutter, blend the ingredients together until just combined.

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Dump the dough out onto a lightly floured surface -I love using a marble pastry board because it helps keep the “butter” cold which is important in pastries like this. Knead the dough a little to fully bring it together and incorporate any loose flour.

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Now, remember how I said that I made this batch with dried cherries? If you’re adding anything like that to your scones then this step is for you. If not, you can skip this step.

Pat the dough out to about a half an inch thick then press in whatever additional elements you want. I would recommend that you add in no more than 1 cup total of additional goodies so plan accordingly if you’re adding multiple things. Once everything has been pressed in, fold the dough sheet over onto itself sealing in all of the goodness.

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Add a little more flour to your surface to prevent sticking then form the dough into a flattened disk shape that is about an inch and a quarter to an inch and a half thick. Using a large knife, slice the dough in halves until you get 8 even triangular pieces. Gently pick up each piece and place it onto a large sheet pan that has been lined with parchment paper. Bake the scones in your preheated oven for 14 minutes.

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When they’re done they’ll have lightly golden tops and medium golden bottoms.

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Transfer your scones to a cooling rack to cool slightly before icing.

To make the icing, combine powdered sugar with coconut oil, water, and vanilla in a small bowl. Use a fork to drizzle the icing over the slightly cooled scones. (With the 4th being right around the corner, I chose to add star sprinkles to my scones before the icing set!)

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Vegan 'Sour Cream' Scones

  • Servings: 8
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • Ener-G egg replacer for 2 eggs
  • 1 cup all-purpose flour + more for board
  • 1/3 cup coconut flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup vegan “sour cream”
  • 8 tablespoons vegan “butter”
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla + an additional 1/8 teaspoon for icing
  • 1 cup of berries, fruit, nuts, chocolate chips, etc. (optional)
  • 1/3 cup powdered sugar
  • 1/2 tablespoon coconut oil, melted
  • 1/2 tablespoon water

Directions

  1. Prepare the Ener-G egg replacer, in accordance with the instructions on the packaging, for 2 eggs. Set aside. Preheat oven to 425 degrees and prepare a large sheet pan by lining it with parchment paper.
  2. In a large bowl, whisk together the 2 flours with the baking powder, baking soda, and salt. Add in the “sour cream,” “butter,” sugar, Ener-G prepared a moment ago, and 1/2 teaspoon vanilla. Using two forks or a pastry cutter, blend the ingredients together until just combined.
  3. Dump the dough out onto a lightly floured surface and knead it a little to fully bring it together and incorporate any loose flour. If adding extra stuff like berries or nuts, pat the dough out to about a half an inch thick then press in whatever additional elements you want. Once everything has been pressed in, fold the dough sheet over onto itself sealing in all of the extras.
  4. Lift up the dough and add a little more flour to surface to prevent sticking. Re-form the dough into a flattened disk shape that is about an inch and a quarter to an inch and a half thick. Using a large knife, slice the dough in halves until you get 8 even triangular pieces. Gently pick up each piece and place it onto the lined sheet pan. Bake the scones for 14 minutes. When done, let scones cool slightly before icing.
  5. To make icing, combine powdered sugar with coconut oil, water, and 1/8 teaspoon vanilla in a small bowl. Stir until smooth then use a fork to drizzle over the slightly cooled scones. Scones will keep fresh in an airtight container at room temperature for 2-3 days.

Vegan Bourbon Whiskey Pineapple Upside-Down Cake

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Here’s the 1st of 2 declarative statements in this post: I hate pineapple upside-down cake.

Yeah, you read that right! My mom, on the other hand, loves it. It’s one of her favorite desserts so it was high time I set about making her a vegan version that would take the cake -pun intended! Now here’s the thing about my mom, it takes a lot for her to call something, “great,” or, “perfect,” but those were the exact words she used to describe this cake so you better believe it’s something to try -if you’re a fan of pineapple upside-down cake, I mean.

Ready for the 2nd declarative statement of this post? Here it is: I don’t drink alcohol -like ever.

While I’m not a drinker (by personal choice) I do like to cook and bake with certain adult beverages from time to time. I find that they can really help amplify flavor, and add complexity, when used in moderation. Now I say moderation not because you’re going to get your family and friends plastered if you use too much (the alcohol does actually cook out), but rather because people tend to not enjoy super boozy recipes. Too much alcohol, just like too much salt or any other ingredient, can ruin a recipe in a heartbeat.

“But, Heather,” you might be asking, “if you don’t drink then how do you even know what flavor you’re adding to your recipe in the 1st place?” It’s called Google, my friends. There are plenty of sites out there which help break down the flavor complexities of things like champagne, red wine, and bourbon whiskey. Some even go so far as to tell you which flavors pair well with the adult beverage you’re looking into. I also happen to be surrounded by people who absolutely are willing to take a swig of something and tell me all about it. Sounds a little sketchy, I know, but it all absolutely works and this lovely little cake is proof of that!

To get started, we need to whip up some egg replacer (my favorite, Ener-G) so that it’ll be ready for us to use in a minute. Normally I’d be telling you to follow the instructions on the box, which says to use warm water to hydrate the Ener-G, however this time we’re doing things a little differently -a little more badass, one might say. We’re hydrating the Ener-G with bourbon whiskey! Oh yeah, you can do that, and we just did. #MicDrop

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Next, in a mixing bowl, the dry ingredients (flour, baking powder, and salt) get whisked together until smooth. Then I add the almond milk, sugar, pineapple juice (stolen from our can of pineapple slices), egg substitute, and the vanilla, and stir to combine. Now set the cake batter aside for a moment to prepare the pan for it.

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For this cake you’ll need a 10-inch round pan. Spray it generously with nonstick spray and then, while holding the pan upright, sprinkle a little flour around the edges of the pan. The goal here is to have the bottom of the pan greased and the sides both greased and floured to prevent the cake from sticking.

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In the bottom of your prepared pan you’re going to pour in some melted vegan butter. Swirl it around the pan to make sure it sits evenly in the bottom then add in the brown sugar ensuring that it too is even across the pan. On top of that goodness, lay down the pineapple slices and, in the center of each, a maraschino cherry.

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Now grab the batter we made earlier and gently pour that into the pan. Get your cake into a preheated oven and bake it for about 45 minutes.

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You’ll know it’s done when the edges are pulling away from the sides of the pan and the top, soon to be bottom, is golden brown. Let the cake rest in the pan for 5 minutes.

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After 5 minutes has passed, it’s time to turn that bad boy out! My preferred method for doing this is to sandwich the cake pan in between to large sheet pans with the sheet pan the cake is about to be flipped onto lined in parchment paper. Pinching the sheet pans tightly together so that the cake pan cannot move in between them, give the whole thing a quick flip then carefully remove the top sheet pan and the cake pan to reveal your upside-down cake!

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Vegan Bourbon Whiskey Pineapple Upside-Down Cake

  • Servings: 1, 10-inch round cake, serving 6-8
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1 tablespoon Ener-G egg substitute + 1/4 cup bourbon whiskey
  • 1 1/2 cups flour + more for pan
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup unsweetened almond milk
  • 3/4 cup sugar
  • 1/4 cup pineapple juice (from can of pineapple slices)
  • 1/2 teaspoon vanilla
  • 2 tablespoons vegan butter, melted
  • 6 tablespoons brown sugar, packed
  • 7 slices of pineapple (a 20-ounce can will provide more than enough slices and juice for this recipe)
  • 7 maraschino cherries
  • Nonstick cooking spray for pan

Directions

  1. Preheat oven to 350 degrees. Prepare egg substitute by combining Ener-G powder with bourbon whiskey. Stir well then set aside.
  2. In a mixing bowl, combine 1 1/2 cups flour with baking powder and salt. Whisk until smooth then add in the almond milk, sugar, pineapple juice, egg substitute, and vanilla. Whisk to combine then set aside.
  3. Prepare a 10-inch round pan by spraying it with nonstick spray then, while holding the pan upright, sprinkle a little flour around the inner edges to coat just the edges (not the bottom) lightly with flour. Shake out any excess flour.
  4. Pour melted vegan butter into pan. Swirl it around in the bottom of the pan to ensure an even layer and then sprinkle in the brown sugar, by hand, also making sure that it is even across the bottom of the pan. Lay down a layer of pineapple slices (7 slices to be exact) in the bottom of the pan and then place a maraschino cherry in the center of each pineapple ring. Gently pour cake batter into pan then bake for 45 minutes. The cake will be done when edges are pulling away from pan sides, cake top (soon to be the bottom) is golden brown, and a toothpick stuck halfway down into the center of the cake comes out clean.
  5. Let finished cake rest in pan for 5 minutes. After 5 minutes, turn cake out being very careful as it will still be very hot. (Read in post about how I prefer to do this!) Cake will keep in an airtight container on counter for up to 3 days.

Vegan Irish Apple Cake

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With St. Patrick’s Day right around the corner I wanted to do a post featuring something Irish made vegan! My main criteria? It could not, and absolutely would not, be colored any shade of green. #IPityTheFoodColoring

Of course my first thought was, “ERMAHGERD POTATOES!!!” A logical first thought but alas, I wanted something different. I wanted something that was Irish but that didn’t punch you in the face with its Irish-ness. I wanted something that would caress your cheek (whichever cheek you prefer to be caressed upon) and then whisper in your ear, “Iiirriissshhhhh.” Immediately my mind went to desserts and, thanks to a little search engine inspiration, I figured out exactly what I wanted to make -Irish Apple Cake, also known as Kerry Apple Cake.

The traditional versions of this beloved Irish treat aren’t that sweet and they usually feature apples alone as the star of the show. I mean, it’s called apple cake so what would you expect, right? But in my modern take I have 2 stars -the apples, of course, and walnuts which add crunch and a little bitterness to offset the tart apples. I also upped the sugar just a smidge but the cake isn’t cloyingly sweet by no means so you can still enjoy it for breakfast just like they sometimes do in Ireland! However and whenever you choose to enjoy it, I’m sure you’ll enjoy it -especially if you’re an apple lover like I am!

To get started, I went ahead and prepared some egg substitute for use a little later in the recipe. (By now I’m sure you know what my favorite egg substitute is in baking but, just in case you haven’t checked out any of my other recipes before, it’s Ener-G and I prepared it according to the instructions on the box for 2 eggs worth of substitute!)

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After I prepared my egg substitute I then prepared the walnuts by tossing them around with a little flour. We do this because nuts, and things like them that you add to cakes, tend to sink to the bottom of the cake if not coated in a little flour. Now, the batter for this cake is rather thick so I probably didn’t have to do this step but I thought better safe than sorry and it only took like 5 seconds to do! When all of your walnuts are nicely coated in a light layer of flour you’re just going to set them aside for a moment -we’ll come back for them soon, I promise!

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Okay, time to make the cake batter!

First I mixed the wet ingredients, including the egg substitute I made earlier, together. And remember now, we count sugar as a wet ingredient in baking. After all of that was whisked to perfection, I added the dry ingredients and gave it all a good stir. The batter should be pretty thick and that’s exactly how we want it to be so don’t be tempted to add more liquid. Once the batter is made set it aside for a minute so that we can get the apples ready.

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For the apples, you’ll wash them (obvi), then peel them and slice them thin (think 1/5th of an inch or a little over 1/8th of an inch). You’ll then core the slices and cut them into more bite size pieces. Lastly, you’re going to toss the bite size pieces in with a little flour -just like we did with the walnuts.

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Now it’s time to build our cake -no degree in cake building required!

In a prepared pan (sprayed, floured, and lined on the bottom with parchment paper) I add a thin layer of the cake batter. Don’t worry about spreading the thick batter out edge to edge, it will get pushed out as we add stuff to it. Speaking of adding stuff to it, we will then add half of our apples, pressing a little with each one to help spread the batter out, and then we will add half of our walnuts.

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On top of that first layer of apples and walnuts you’re going to spoon on dollops of batter. Again, we’re not looking to completely cover the pan edge to edge, we’re just looking for moderate coverage. Add the next layer of apples and walnuts now -the remaining amounts of each. Be sure to once again be pressing on the apples as you lay them down so that they help spread the batter around a little. The final layer is the remaining cake batter dolloped and then gently spread/pressed around to ensure that the apples are all covered. Once the final layer is complete you may then put the cake into the oven.

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When the cake is done, a toothpick inserted into the center will come out clean. Let that bad (Irish) boy cool completely then give him a nice dusting of powdered sugar and enjoy!

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Vegan Irish Apple Cake

  • Servings: 8-10
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • Egg substitute for 2 eggs (I used Ener-G -it’s my favorite!)
  • 1/2 cup walnuts, chopped
  • 3/4 cup sugar
  • 1 stick of vegan butter, softened
  • 1/4 cup unsweetened almond milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/4 cups flour + 1/2 tablespoon for walnuts + 2 tablespoons for apples + extra for pan
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 granny smith (green) apples
  • Powdered sugar for dusting over finished cake

Directions

  1. Preheat oven to 350 degrees and prepare a 9 inch round cake pan by greasing it, dusting it with flour, and then lining the bottom with parchment paper. Prepare egg substitute according to directions on packaging for 2 eggs if you haven’t done so already. In a separate small dish, prepare walnuts by coating them with 1/2 tablespoon of flour. Set aside.
  2. In a large bowl, combine sugar, vegan butter, almond milk, egg substitute, lemon juice, and vanilla. When combined, add 1 1/4 cups flour, baking powder, cinnamon, salt, and nutmeg. Stir to incorporate dry ingredients. Batter should be thick and smooth. Set aside for a moment to prepare apples. To prepare apples, wash then peel the apples. Slice apples into thin slices, core the slices, then quarter the slices. In a small bowl, toss the apples with 2 tablespoons of flour to lightly coat them.
  3. Grab your prepared pan and add in a thin layer of batter. Enough to coat most of the bottom but don’t feel the need to get it edge to edge. Layer in half of your apple pieces, pressing down on each as you add it so as to help push the batter around into a more even layer. Add half of your walnuts over top of the apples. Now add another layer of batter by spooning dollops of batter into the pan. Again, don’t worry about getting complete coverage because the batter will spread as you add the next layer of apples and walnuts. Add the final layer of apples and walnuts just as you did the first. Lastly, top the whole thing off with the remaining cake batter, dolloping it on and then carefully smoothing/pressing it out to ensure that all of the apples are covered.
  4. Bake for 50 minutes. When done, a toothpick or cake tester inserted into the center of the cake will come out clean. Cool cake fully then dust with powdered sugar. Cake will keep on counter in an airtight container, or covered well, for 2-3 days or in the fridge for up to 4 days.

Vegan Strawberry Cupcakes & Strawberry “Buttercream” Frosting

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Happy Valentine’s Day! Well, Happy (almost) Valentine’s Day! (Or Galentine’s Day, or Singles Awareness Day, or whatever other name you have for February 14th!)

With the day o’ love coming up I decided to do a Valentine’s-inspired recipe this week. When I think of Valentine’s day, the first thing that comes to mind is that I’m single but, once I stop crying, the next thing, or rather things, that comes to mind are strawberries. Who doesn’t love a good fresh strawberry? I know I could eat them, and have eaten them, by the pint. Oh who am I kidding, I’ve eaten them by the pound before. #StrawberrySkank

So with strawberries in mind I decided to come up with a recipe for fresh and from scratch strawberry cupcakes with a strawberry “buttercream” frosting to go on top. Why did I take the time to let you know that they are not only fresh but also from scratch? Because 9 out of 10 strawberry cupcake/cake recipes you find out there are not fresh or from scratch. Most ask you to plop in some strawberry gelatin dessert mix and some just doctor up a box of strawberry cake mix -either way, no thank you. My recipe calls for real strawberries and that makes all the difference.

Oh look, here come some fresh, real strawberries right now…

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Beautiful, aren’t they?

The first step is to process the strawberries by hulling, halving, and then blending them up with some lemon juice until smooth and liquidy. My blender has an “extract” button which pulverizes whatever you put in there so I opted to use this feature with my strawberries to ensure that their tiny little seeds would not be floating around in my puree.

You will be using this puree in both the cupcakes and the frosting but you will have a little leftover to do something fun with or you know, you could just drink that leftover strawberry goodness right down, if you’re so inclined to do so. And I was.

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To get started on the cupcakes you’re going to whisk together the dry ingredients and then set them aside for a moment until they’re needed. (Pretty easy so far, right?!)

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Next you’re going to get the wet ingredients, including some of the strawberry puree, combined in a separate bowl.

One of the wet ingredients in this cupcake recipe is vegan strawberry yogurt. For this recipe I prefer a soy-based rather than nut-based yogurt and if your yogurt has bits of strawberries in it then you, like me, will have to scoop those out before you move on to the next step. We want out cupcakes to be light and lovely and not have little lumps in them so it’s important that you get those out. It’ll only take a minute, I promise.

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Once your wet ingredients are combined and the strawberry lumps from the yogurt have been removed, you can then add the wet ingredients to the dry ingredients. Should you desire a more pink-y cupcake you are more than welcome to add in a few drops of pink or red food coloring here but I personally wanted to keep my cupcakes au naturel.

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Fill your cupcake papers (12 to be precise) a smidge over halfway full then bake ’em for 20-25 minutes. When done, as with most cupcakes, a toothpick stuck in the center will come out clean.

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Transfer your little piggy pink beauties to a baking rack to cool completely before frosting.

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As for the frosting, it couldn’t be any easier to make a vegan “buttercream.” Simply combine the room temperature vegan butter, a little strawberry puree, vanilla, and salt in a stand mixer with a whisk attachment attached, or in a bowl and use a hand mixer. With the mixer on low you’re going to slowly add in the powdered sugar in parts. Once all of the powdered sugar has been added, crank up the speed of the mixer and whip a little air into your frosting for just a few seconds until it is light and fluffy. Again, if you’d prefer a more pink-y color you can add in some food coloring but as with the cupcakes, I went for the natural color which is a very pale shade of peachy pink.

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After you’ve allowed your cupcakes to cool fully you can then frost them with your strawberry “buttercream” frosting and add any little special touch you want to them -I added some itty bitty heart sprinkles because after all, these are Valentine’s cupcakes.

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Vegan Strawberry Cupcakes & Strawberry 'Buttercream' Frosting

  • Servings: 12
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

    For the puree:
  • About 1 pound fresh strawberries, hulled and halved
  • 1 1/2 tablespoons lemon juice
  • For the cupcakes:
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup strawberry puree
  • 1 stick of vegan butter, melted
  • 1/4 cup almond milk
  • 3 tablespoons vegan strawberry yogurt (preferably soy-based)
  • 1 teaspoon vanilla
  • Red or pink food coloring (optional)
  • For the frosting:
  • 1 stick of vegan butter, room temperature
  • About 1/3 cup strawberry puree
  • 1/4 tsp vanilla
  • A pinch of salt
  • Red or pink food coloring (optional)
  • About 3 1/3 cups of powdered sugar

Directions

    For the puree:
  1. Combine both ingredients in a blender and blend until smooth and liquidy.
  2. For the cupcakes:
  3. Preheat oven to 350 degrees and prepare a muffin/cupcake pan by lining 12 cups with cupcake papers.
  4. In a medium or large bowl, whisk the flour, baking powder, and salt together. Set aside.
  5. In a separate bowl or large measuring cup mix the sugar, 1/2 cup of strawberry puree, melted vegan butter, almond milk, vegan strawberry yogurt, and vanilla together and stir to combine. If your strawberry yogurt has little bits of real strawberries in it then you’ll want to fish those out before you move on to the next step -we don’t want those in our cupcakes because they’ll make our cupcakes lumpy. If you desire a more pink-y cupcake you can add a couple drops of red or pink food coloring to the wet ingredients but this is completely optional.
  6. Add the wet ingredients to the dry ingredients and stir just until combined. Divide the batter evenly among the 12 cupcake papers and bake for 20-25 minutes or until a toothpick stuck into the center of one of the cupcakes comes out clean. When cupcakes are done, transfer them to a cooling rack and allow them to cool completely before frosting. Cupcakes will keep in an airtight container for 2-3 days and because of the fresh fruit in both them and the frosting they should be kept in the fridge when not being served.
  7. For the frosting:
  8. Combine the vegan butter, about 1/3 cup strawberry puree, vanilla, and salt in a stand mixer with a whisk attachment attached, or in a bowl and use a hand mixer. If you desire a more pink-y frosting you can also add in a couple drops of red or pink food coloring but this is completely optional.
  9. With the mixer on low slowly add in the powdered sugar in parts. Once all of the powdered sugar has been added, crank up the speed of the mixer to whip a little air into the frosting. Be sure to not overwork the frosting -it should only take a few seconds of mixing on a higher speed to get the frosting light and fluffy.