Golden Vegan Cupcakes

The simplest of foods can very often make everything alright. Take for example these Golden Vegan Cupcakes - whipped up in my kitchen tonight to pacify my sudden need for cake. In the past I have frequently opened the oven to test the done-ness of my cakes.Tonight I tried my hand at this newfangled thing called patient baking, where you actually wait (in this case 22 minutes) until you open the oven door. Amazing - the cupcakes stayed nice and full - they did not fall, falter or fizzle out. Edged by a warm golden ring, these little cupcakes stand up on their own without any frosting, filling or fruit. Also - since it is a Vegan recipe -you are able to lick the spoon with abandon. (Note - lick the spoon after you have filled all of your cupcake liners - don't be gross.)

As always allow your baked goods to cool completely - do not be an impatient geek and try to frost them while still warm because you will wind up with frosting puddles. Totally worth the wait!

Amaryllis & Tulip Photos

I am really looking forward to planting again this Spring. In the meantime it is thrilling to see some of my indoor bulbs opening up. This Red Lion Amaryllis appeared this week and it is breathtaking. The tulips are cut, a treat to brighten up my kitchen...Really, without flowers and good food, life would be awfully unfulfilling.

Vegan Pierogi; 5 Days 5 Dumplings Continued

Pierogi have always been one of those tasty little treats that I consider a true comfort food. This version omits the eggs and butter - instead - flax and vegan soy spread did the job. I made so much of the potato filling that I plan to whip up a second batch this evening to freeze and store for upcoming New England Winter nights. The myth that you need eggs to bind any type of dough is so silly. I took a chance and mixed 1 tablespoon of ground flax seeds, three tablespoons of water in lieu of the egg that tradionally goes into the dough used to make the rounds. End result - tasty little pods of potato and carmelized onion, floating up in a pot of boiling water. They were so cute - I actually smiled at them. To serve, I melted down a bit more of the soy butter substitute along with the remaining carmelized onions that were prepped for the filling, a bit of parsley and voila! More dumplings to come this week...(I am on a dumpling making rampage.)

5 Days, 5 Dumpling Recipes

I am taking 5 different dumpling recipes from allover the world and making them over the course of five days this week...

Here are the Vegan Wontons. The trick is to turn the edge up like the brim of a hat...They were adorable and tasty; filled with seasoned bok choy and firm tofu.

Floating in a bowl of hot vegetable broth with shitake mushrooms - this was the best Wonton Soup I have ever tasted.

Rainbow Risotto, Blueberry Pancakes, Arugula Pizza

This week was chock-full-of cooking. I whipped up Flax-infused Blueberry Pancakes with raspberry maple syrup on Wednesday. Thursday was all about beautiful homespun pizza topped with fresh arugula as well as my favorite Vegan Pineapple Carrot Cake.....and Friday was Rainbow Risotto (adapted from D. Chopra's recipe) with white beans, arugula, celery, carrots, and zucchini. Here is the recipe:

Rainbow Risotto

1.5 cups shallots or onions, chopped

1 tablespoon tamari

1 teaspoon balsamic vinegar

1 teaspoon black pepper

1 teaspoon dried basil

1 teaspoon thyme

1 teaspoon sage

2 cups arborio rice - rinsed and drained

6 cups vegetable stock

1 cup thinly sliced carrots

1 cup thinly sliced celery

1 cup zucchini, cut in half lengthwise, then into ¼-inch slices

1 cup cooked white beans drained and rinsed

2 cups arugula - coarsely torn

2 tablespoons fresh basil thinly sliced

Chopped fresh parsley

1. Heat 1 teaspoon oil in a 4-quart soup pot over medium heat. Saute the onions with the Aminos, vinegar, pepper, dried basil, thyme, and saute until the onions are translucent.
2. Add the rice and sauté, stirring constantly. Add stock a little at a time and allow the rice to absorb the stock each time before adding more. Keep stirring. Risotto should have a soft (not mushy) texture with a creamy consistency. Be careful not to overcook or let the rice dry out. The cooking process will take about 20 to 30 minutes total. Taste the rice for texture.
3. Heat the remaining teaspoon oil in a sauté pan over medium-high heat and add the carrots, celery, zucchini and beans. Add some stock if necessary to keep the vegetables moist. Saute until the carrots are al dente.
4. Add the arugula and continue to sauté until just wilted. Pour all the ingredients from the sauté pan into the rice, add the fresh herbs and gently combine. Garnish with freshly chopped parsley. Top with a high quality grated Parmesan or Asiago cheese.

It is officially winter here in New England. We may or may not be in for a great deal of snow tonight. Irregardless, there are Vegan Golden Vanilla Cupcakes in my not too distant future. To stave off melancholy - I am going to be doing a great deal of Ashtanga yoga, baking, practicing the piano and reading. (Check out my favorite bookstore The Other Tiger in Westerly, RI http://www.othertiger.com/NASApp/store/IndexJsp )

In the interim, there are fresh pink tulips in a vase in my kitchen, reminding me that Spring is going to sneak up on us - eventually. The key here is to keep happy, not just busy.

Painting, Again...Vegan Cupcakes

Here is the latest from the easel. A giant squid - acrylic on wood panel. It was started back in April 2007 and I just finished him off tonight. In other news I will be making a pot of Golden Lentil Chickpea Stew tomorrow. I made these awesome Vegan cupcakes for my birthday this past weekend, and it was the first year I did not have a cake purchased at a bakery. They were always sweet and lovely but they never made me feel good; funny it sounds as though I am describing a girl or boyfriend, not a dessert.