Strawberry jelly donut cupcakes

This is a recipe that is partly taken  from the Veganomicon cookbook, which is awesome, but with a few additions. I also decided to post a really easy strawberry ‘jam’ recipe because I had some strawberries that were about to go bad and no jam and decided that instead of buying it I would just make some. Feel free to do what is easiest- if you want to buy jam, no judgments here

Strawberry Jam (quick jam)

1 1/2 pints (the little baskets) strawberries

2 Tbsp sugar

2-3 Tbsp water

1 tsp lemon juice (optional)

Strawberries

Remove the stems, rinse and chop the strawberries and place them in a sauce pan with the water. Turn the heat on low-medium and add the sugar and lemon and start mixing. Cook until boiling then turn the heat down and cook, stirring slowly, for about 3-4 more minutes or until the strawberries are very juicy. Remove from heat and either smash the strawberries with a masher or I used an emulsion blender, which is easier and makes it a little smoother but either on works fine. Return the pan to the stove and add the corn starch, this part is a little tricky but try and slowly add it so that it doesn’t make the jam all chunky. Turn the heat on low and mix constantly until the jam starts to thicken, about 3 minutes. Remove from heat and test, if you would like more sugar add it because this jam is not very sweet, it also depends on your strawberries. Place in an air tight container and put in the refrigerator until ready to use.

In the pot

Cupcakes

Makes 12

1 C rice milk

1 tsp apple cider vinegar

2 Tbsp corn starch

1 3/4 Flour

3/4 tsp baking soda

3/4 tsp baking powder

1/4 tsp cinnamon

1/2 tsp salt

1/2 C canola oil

1 C sugar

powdered sugar (enough for dusting)

Preheat the oven to 350. Put the milk, vinegar and corn starch in a bowl and let sit while you prepare the rest. Mix the flour, baking powder, baking soda, cinnamon and salt in a bowl.  Make a little bowl out of the flour mixture.  Mix the liquids to be sure that the cornstarch is not sticking to the bottom and slowly pour it into the bowl you made in the flour and mix together.  Add in the sugar, vanilla and oil and mix.

Put cupcake liners into the pan and fill each one about 3/4 of the way.  Gently spoon in the jam- right on to the batter, you don’t need to push it down at all it will sink as the cupcakes bake. Bake for about 24 minutes or until the top of the cupcakes are slightly brown and firm to the touch.

Remove from the oven and let cool.  When they are fully cooled dust each cupcake with powdered sugar using a sifter.  If you want them to be a little more like donuts leave them out overnight or as long as 24 hours in a cool dry place- this will dry out the top layer making them a little more crunchy.

Jelly donut cupcake

Note:  These are kind of a work in progress because as you can see in the picture the jam put a really big hole int he center of them.  I think in the future I will do everything the same but bake one extra that is just plain (no jam) and then cut it and use it to fill the holes before I put the sugar on.  Just an idea, but if you have nay thoughts on how to fix this problem let me know.

Raw ranch dressing

This recipe was passed on the my from my friend Cory. It is great on salad but would also be awesome as a dipping sauce if you’re in one of those ‘ranch’ moods and just need a little extra creaminess in your life. Thanks Cory!

Borrowed from this awesome blog mytinyplot.co.uk- check it out!

Makes 2 cups

1/2 cup fresh lemon juice
1 Tablespoon sea salt
1 Tablespoon dried chives (fresh is best if you can get them)
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 tablespoon dried sage (I didn’t use this but you can add it back in if you like it)
1 cup whole, raw macadamia nuts
1/3 cup cold-pressed extra virgin olive oil (optional)

Soak macadamia nuts in warm water for as long as possible to make the ranch smoother.  Blend all of the ingredients ina food processor until very smooth. add water to achieve desired consistency.

keeps for 1 week, refrigerated in an air-tight container.

Creamy pasta sauce (vegan style)

This pasta sauce is great, it’s hearty and offers a lot of different flavors that go well together.  The sauce is not too creamy but can be altered easily to be more creamy if you’re a vegan that’s really missin’ that mac and cheese’sh thang, Serves 2.

1 C rice milk

1-1 1/2 tsp veg. bullion

2 Tbsp corn starch (can add more or less)

1/2 tsp tumeric

squirt of lemon (if you want)

1 med. onion

4-5 mushrooms

2 veggie sausages (store bought or homemade)

1/2 bunch (5-7 stalks) broccili rabe

3-4 cloves garlic

salt and pepper to taste

Not a great picture but a good dish

Put the milk, bullion and cornstarch in a cup and mix until blended, add in the turmeric and lemon if you want (I added the turmeric to give it a more ‘cheddar’ look).  Let this sit for a minute while you sautee the chopped mushrooms and onions in a little oil over medium heat until onions are almost translucent.  Add in the rabe and sausage and cook for another two minutes.  Remix the milk mixture and then slowly pour it into the pan and cook over low heat to thicken the sauce.  If it is not thick enough slowly add in a little more corn starch, stirring constantly.  When sauce has thickened slightly turn the heat off.  Pour over whatever type of cooked pasta you want.

Awesome breakfast burritos

Hugo’s is one of those places that makes everyone happy, especially when you are all too tired or too hungover to decide for yourself where to eat. They have vegan breakfast burritos that have soyrizo, beans, rice and all the other fixin’s including VEGAN CHEESE! They also serve burgers and meat tacos, tortas, burritos, etc.

They only have outdoor seating but it

Borrowed from http://theguide.latimes.com

doesn’t really matter once you get your food. They’re super friendly and have a list of all things vegan at the front window when you order (deep fryer, veganaise, cheese, ice cream, etc.). Check out their websi

te to get the full menu for all their locations: http://www.hugosrestaurant.com/

3300 Glendale Blvd., Atwater Village, CA 90039, Phone: (323) 664-9400

$::CC Friendly::Omni::Group::Patio::M-F,7:30am-10pm, S&S, 8am-10pm

Morning time tofu

This tofu is great as a side with pancakes or waffles, it adds protein and some good flavor.

Borrowed from bittersweetblog.wordpress.com

1 block tofu

1 tsp tumeric

1 Tbsp soy sauce or Bragg’s

2 cloves of garlic chopped

2 Tbsp water

Pepper to taste

Slice the tofu, about 1/4inch thick and place in a shallow baking dish. In a separate bowl mix together the remaining ingredients. Pour over the tofu and let sit while you prep the rest of breakfast (minimum 30 minutes, the longer the better). Place tofu in a dry frying pan over medium heat and cook for about 4 minutes on each side or until browned and remove from pan. You can also alter this recipe to make different variations with different spices (cumin, basil, sage or thyme, etc.).

Biscuits and gravy- the meat kind

One of Alex’s all time favorite breakfast/ brunch food is biscuits and gravy. These can easily be converted to vegan if you like but  here is his version of the recipe- including the bacon.

Borrowed from http://www.robspain.com/, thanks

GRAVY- meat style

4 strips of bacon

1/4 C flour

1/4-1/2 C milk

Chop bacon and cook bacon until desired “doneness”, remove bacon and set aside, leaving the remaining oil in the pan. Slowly mix the flour in to the bacon grease in the pan, keeping heat very low. Add in milk until the gravy reaches the desired thickness, whisking as you add (a fork works fine for this part).

BISCUITS- Southern style (con leche)

1 C flour

1 tsp baking powder

2 Tbsp butter

1/2 C milk

pinch of salt

Makes about 6. Preheat oven to 400. Mix the dry ingredients together and then cut in the butter and then slowly pour in the milk until you get a sticky dough and then put on a lightly floured board or counter. Knead slowly for 30 seconds and then roll out to about 1/2 an inch thick and then cut out the biscuits(I use the rim of a glass that is greased with a little butter, if I don’t have a circle cookie cutter). Place the biscuits on an ungreased cookie sheet and cook at 400 degrees for 12-14 minutes or until light brown.

Pesto for the masses

This pesto recipe is really just adapted from a classic recipe and made to go a little further.

4 T pine nuts

2 T walnuts, chopped

1-2 C Basil leaves

2-3 C fresh spinach (about one bunch)

4 cloves of garlic

1 tsp salt (or to taste)

splash of olive oil

 

Place the pine nuts and the walnuts on a dry frying pan and toast until just brown.  Put nuts, basil, spinach and garlic in a food processor and blend until desired consistency.   Slowly pour in oil with blender running and then add salt.  This sauce can then be mixed with cooked pasts or gnocchi.  In order to add some more flavor to this dish I added some chopped tomatoes, you could also use chopped sundried tomatoes.  I served this with some homemade seitan and a mixed green salad.  Mmm Serves 5-6

Swing’n at breakfast

Breakfast is one of those times when no one can decide where to eat so everyone just gets more crabby and more indecisive, Swingers is a good fix for that.  They have everything including vegan and vegetarian options as well as the usual diner fare at cheap prices.  Vegan burgers and shakes, tofu scrambles and lots of other great options.  The one draw back to this place is that the service SUCKS so don’t expect anything different from the super hot wait staff.

Swingers, 8020 Beverly Boulevard, Los Angeles, CA 90048
(323) 653-5858

Swingers #2, 802 Broadway, Santa Monica, CA 90401

(310) 393-9793

$::CC Friendly::Omni::Group::Patio::6:30am-4am

Cheap, good Ethiopian

Friday we all had a craving for Ethiopian so we decided is was time to take a trip to Little Ethiopia.  Of all the spots on Fairfax Merkato has been the most consistent in delivering us super cheap and tasty food that will definitely fill you up.  This place offers both meat and vegan dishes.  The best way to do it is to order the veggie special which comes with lots of different things.  If people are ordering meat though be sure to ask for it ON THE SIDE or they will put it right in the middle of the veggie stuff.  The injera is awesome and one order of the veggie special will fill up two people and costs $7!

Merkato Ethiopian, 1036 1/2 S Fairfax Avenue, Los Angeles, CA 90019,    (323) 935-1775

$::CC Friendly::Omni::Group::11-11

Polenta with white beans and kale

Tonight I was running a little behind on getting dinner together and wanted to watch the playoff game (BOO LAKERS!!). This recipe is quick and pretty simple to get together but offers some interesting flavors, specifically the lime zest.

Polenta

5 cups of water

1 cup cornmeal

2 tsp chili powder

1/4 tsp cayenne (or to taste)

1 tsp cumin

1/2 tsp ground pepper (or to taste)

zest of one lime

1 tsp salt

1/8 tsp garlic powder

Place H2O and salt in a medium saucepan and bring to a boil. Mix all dry ingredients together in a medium bowl. When H2O begins to boil slowly pour in the dry ingredients whisking as you pour. When all ingredients are mixed in turn heat down to low and simmer for 12-15 minutes, whisking often. Pour polenta in to a greased loaf pan and place in the fridge until solid.

White Bean and Kale sauce

1 medium onion

6-7 stalks of kale, chopped

1 8oz. can of tomato sauce

4 cloves of garlic, chopped

1 chopped tomato

1 can white beans, drained

1/2 tsp ground cumin

salt and pepper to taste

Saute the onion in a small amount of oil in a saucepan until almost translucent. Add the garlic and kale and saute for 1 more min or until garlic is fragrant. Add tomato sauce, tomato , beans and seasoning. Cover and cook on low until tomatoes are soft.

Puttin’ it all together: Slice the polenta and lightly fry the slices in a frying pan. Cover each piece with the sauce.