VEGAN PEANUT BUTTER AND JAM MUFFINS

Okay so these technically aren't cupcakes but I figured it was fitting with what I have been posting lately. These are my own crazy creations that I made because my boyfriend wanted some. I had no idea where I would find a peanut butter and jam muffin recipe so I figured I'd wing it and it was SUCH a success. These babies were amazing and had everyone wanting more! Not only do they look really neat.

 They are good for you and a perfect snack at any time of day. Great attraction for lunches with friends because they look so neat. If you love peanut butter and jam like me you will loveeee these !!!

VEGAN PEANUT BUTTER AND JAM MUFFINS

Recipe

makes 12

1 cup unbleached white flour

1/2 cup whole wheat flour

1/2 cup graham flour

1/2 cup sugar cane

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup earth balance regular buttery spread, melted

1/2 cup peanut butter

1 cup almond fresh coconut almond milk

12 tablespoons of jam

Steps

Preheat your oven to 350 F. Mix together dry ingredients in a large bowl. Flour to baking soda. Create a well in the middle. Melt your butter and add the butter, peanut butter and milk to the mixture. Stirring while adding contents. Mix together well with a fork to make sure everything is incorporated well. Your mixture should look like this !

Its almost like a cookie dough but it bakes really nice and soft. It also helps hold the jam in the middle when you're filling it. Once your mixture is ready, oil a muffin pan or place 12 liners in muffin slots. Fill eat slot until about 2/3 of the way full. 

Now you're ready to jam!

Using either an icing tool, a butter knife or whatever kitchen tool you have for filling baked goods. I used a butter knife haha. I placed the knife in the middle of the muffin, being careful not to stab it all the way through, and spun it around in a circle a couple times to create a hole. Then I took a big scoop of jam on the knife and placed it back in the middle allowing the jam to drip off the knife into the middle. It worked great and was super easy! I bet it would be ten times easier putting jam into an icing tool but I don't have one. So kudos to you if you do! Haha. 

Once you have filled all your muffins, pop them in the oven for 10-15 minutes and enjoy!!! These are by far the best muffins I've created so far.

Don't they look cool!

VEGAN RED VELVET CUPCAKES

I lovee beet root powder! Such an awesome ingredient to have in your pantry. Not only is it great for you(see benefits of beet powder)  it tastes amazing. It gives your baked goods this really authentic fruity taste without having to add big piece of fruit and its awesome for coloring things. I spent a long time trying to find red food coloring (NEXT TO IMPOSSIBLE) but when I finally did and it was almost 10 dollars for a very small bottle I figured I better find something better. Thats when I went to the herb store and got some red beet root powder. It doesnt taste or smell like much on its own but once you add water it has a very rich red color. I haven't experimented with it too much yet but it works GREAT for red velvet things and coloring icing. Enjoy these delicious red velvet cupcakes :) Happy cruelty free living!!

VEGAN RED VELVET CUPCAKES

Recipe

Makes 12

1 1/2 cups unbleached white flour

3/4 cup wholesome sweetners turbinado sugar

pinch of sea salt

1 teaspoon baking powder

1/2 teaspoon baking soda

dash of cinnamon

2 tablespoons of fair trade organic cocoa powder

1 teaspoon vanilla extract

1 cup of earths own almond fresh coconut almond milk

1/4 cup of earth balance original buttery spread

Food coloring

2 teaspoons beet powder

1 1/2 tablespoons water

Mixed together well with a fork.

Steps

Preheat your oven to 350 F. Oil a cupcake tray with coconut oil or place cupcake liners in each spot. Combine all your dry ingredients in a large bowl and mix well with a fork. Make sure there is no clumps. Create a well in the middle. Melt your earth balance and pour out 1 cup of your almond milk. Combine wet ingredients, adding the vanilla as well, in a medium sized bowl. Dump your wet mixture into your dry and begin to mix with a fork. Combine your beet powder and water. Add to the mixture. Continue stirring until all dry ingredients are absorbed and everything is well incorporated. Your mixture should be pretty runny and pourable. Once the oven is preheated you're ready to fill your cupcake tray. Fill each slot 2/3 full. Sprinkle with some of your favorite toppings or add icing and sprinkles afterwards!  Bake for 10-15 minutes and enjoy!!!

*cool before icing.

(I will be posting my icing recipe later)

VEGAN VANILLA CHOCOLATE CHIP CUPCAKES

VEGAN VANILLA CHOCOLATE CHIP CUPCAKES

w/ cinnamon glaze

I have been baking cupcakes like no tomorrow lately. I have another recipe after this that is crazy!! Anyways these are more on the simple side of things. I wanted to show an easy cupcake recipe since the last ones were a little time consuming. This recipe is really nice and moist. Great for storing, they taste even better the next day. The cinnamon glaze was just something I whipped up for fun because I wanted to use my sprinkles and it was a success! It soaked into the cupcakes a bit making them all gooey and soft. If you love baking like me, you'll love this easy vegan cupcake recipe. 

Recipe

Makes 12

1/2 cup organic brown sugar

1 1/4 cup unbleached white flour

1 1/2 teaspoon baking powder

1 teaspoon baking soda

Pinch of salt

2 teaspoons vanilla

1 teaspoon cinnamon

1 cup almond fresh vanilla almond milk

1/4 cup earth balance , melted

1/4 cup camino dark chocolate chips

Preheat oven to 375 F. Combine all your dry ingredients in a large bowl. Stir together well with fork to beat out all the clumps. 

Next combine your milk, vanilla and margarine in a small bowl. Stir together. Make a well in the middle of your dry mix and add the wet mixture. Mix ingredients together well until there's no lumps. It should look like this!

Add your chocolate chips and stir one more time. Oil a muffin pan with coconut oil and fill each hole until 2/3 full. Sprinkle some coconut on top if you want and pop them in the oven!

Bake for 15-20 minutes. Test with a tooth pick to make sure they are done. It'll come out clean if they are.

This gives you the perfect amount of time to make your cinnamon glaze!

CINNAMON GLAZE RECIPE

1/3 cup earth balance buttery spread, melted

1 teaspoon vanilla extract

1 tablespoon almond fresh vanilla almond milk

1 cup wholesome sweeteners powdered sugar

1 1/2 teaspoons cinnamon

Steps

Combine butter , vanilla and milk in a medium sized bowl and stir together well. Start to gradually add your powdered sugar, beating it into the liquid with a fork. 

Add your cinnamon and begin to stir. You'll see your icing start to form so just keep mixing it! The longer the better. It helps fluff up the icing. Once your icing is thick and a little fluffy pop it in the fridge and wait for your cupcakes to be done.

Remove your cupcake from the oven once they are done (15-20 minutes) Take them out of the pan to allow them to cool. Let cool for 10 minutes. Drizzle your glaze all over your cupcake and throw some sprinkles on top! These are so fun to make and they look amazing afterwards. Have fun getting cupcake creative. Happy cruelty free baking!

VEGAN CHOCOLATE ORANGE CUPCAKES

VEGAN CHOCOLATE ORANGE CUPCAKES

These were amazing. I love using fresh fruit vs extracts. It gives it some real flavour. I mean vanilla is fine, buying pure vanilla bean is insanely expensive but oranges are pretty cheap so go big and get organic. :) I've had a major sweet tooth lately and have been baking tons so be prepared to see most dessert post! I hope everyone is enjoying big hearty autumn meals like we are. Happy cruelty free cooking:)

Recipe

MAKES 12

1 1/2 cups white unbleached flour

2/3 cup of turbinado sugar

1/3 cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Dash of cinnamon

2 teaspoons vanilla

1/4 cup of coconut oil

1 1/4 cup almond milk

1 organic navel orange (1/4 cup of freshly squeezed orange juice)

Steps
Preheat oven to 350 F and oil a cupcake/muffin pan.
In a large bowl combine all dry ingredients and stir them together with a fork well.
Create a well in the middle and begin to add wet ingredients. While stirring, start with the oil then milk and fresh squeezed orange juice last. I cut my orange in half and squeezed a 1/4 cup of juice out of it. Mix your vanilla in with that and add to mixture. Everything should be pretty well mixed by now. Make sure all the lumps are out! It should be a little runny so if its not, add some more almond milk 1 tablespoon at a time. Grate some of your orange skin over the top of the mix and stir one last time. Using a large spoon, scoop out enough cupcake mix to fill your cupcake pan about 2/3 of the way full.

Use the other half of your orange and shave off some skin (using a grater) for the top of the cupcakes. Then squeeze whatever remaining juice you can get out of it over your cupcakes. Pop in the oven! Bake for 15-20 mins.

These are so soft and fluffy. Squeezing the orange juice over top really boosts the

 flavour and also makes the tops look neat! I hope everyone enjoys :)

Happy baking!

VEGAN PUMPKIN COCONUT CREAM PIE

VEGAN PUMPKIN COCONUT CREAM PIE

This was the dessert I made for my boyfriend and I on thanksgiving. Nothing too crazy fancy but its simple and delicious. This recipe works great if you bake it, chill it and eat it the next day. It really helps all the filling form together and makes it realllyyy good. My crust was a little hard so im going to add more oil to the recipe because I think that would have helped a lot. I also used earth balance regular butter spread instead of the shortening sticks. That probably would have helped as well. Anyways here we go!!

Recipe

Filling
1 can organic pumpkin puree
1/4 can coconut cream
2 teaspoons cinnamon
dash of nutmeg
4 tablespoons sugar
1 teaspoon vanilla
2 tablespoons coconut shreds

Crust
1 1/2 cup unbleached white flour
1 cup quick oats
1/4 cup graham flour
1 ripe banana, mashed
1 teaspoon vanilla
1/3 cup earth balance shortening or buttery spread, melted
dash of almond milk


STEPS

In a large bowl add all your dry ingredients of your crust. Mix them together well with a fork to make sure its all unison. Build a well in the middle and begin to pour all wet ingredients in starting with your banana. Begin to mix it all together. Trying to incorporate all the dry parts so your dough forms. Keep stirring until a ball forms and then begin to mix with your hands. This helps the dough form together really well. Once all your dry ingredients are absorbed and your crust ball has formed you can get your pie pan ready with some oil and begin to roll out your dough. Roll it a little larger than your pie pan so you can make a crust around the edge. Place pie crust on top of the pan and begin to squeeze in dough by pressing with your fingers. Pop it into the fridge and its done until its ready to bake!!

In another large bowl add all the ingredients of your filling. Starting with pumpkin puree and coconut cream then following with all your dry ingredients. Mix it together really well with a fork and give it a little taste test to make sure its sweet enough for you. (I don't make my baked goods very sweet) Pop that in the fridge as well for 15 minutes and you're done!

Once both parts of your pie have been refrigerated for 15-30 mins you can take it out and preheat your oven to 350 F. Dump all your filling into your pie crust and begin to smooth it out with a spatula so it looks nice. I even added pecans all over the top of mine for some extra pizazz! Bake for 35-40 minutes.

VEGAN SEITAN PINTO BEAN ROAST WITH STUFFING

It was thanksgiving the other day in Victoria BC. Which gives me an awesome opportunity to challenge myself. My boyfriend and I usually buy a little field roast quarter loaves for the two of us but since they have ceased shipping to Canada (article will explain) I decided to finally attempt to make my own stuffed roast. WHAT A SUCCESS IT WAS. IM SPEAKING IN CAPS BECAUSE I'M REALLY PROUD OF MYSELF. Making a roast vegan stylez is hard and this one I can confidently say you could feed your meat eatin' friends and they would love it. The stuffing really stepped it up a notch and made it seem like a real roast. 

This recipe also makes enough to invite friends over and have a big meal. I already took 8 large pieces off of it and I still have a quarter of the roast in my fridge. 

The stuffing was too good. It honestly tasted exactly like the kind I used to have back in my meat eating days. 

I used silver hills kings bread for the bread crumbs. If you want to turn your bread into bread crumbs just simply cut up your pieces into small cubes.  Around 1/2 inch in size. Preheat your oven to 400 F. Prepare a casserole dish with some olive oil and toss in your bread. Pour 2 tablespoons of olive oil over top. Spice with whatever you would like. I used garlic powder, pepper and salt. Stir them around well so the oil is spread evenly and bake for 7 minutes or until bread is crispy and brown. 

RECIPE

Vegan Stuffing

5-6 piece of bread cut into bread crumbs = 3 cups bread crumbs

4 stalks celery, chopped fine

1/4 white onion, chopped fine

3 cloves of garlic, minced

half a shallot, diced

2 teaspoons poultry seasoning

1 teaspoon chili spice

pinch of salt

1 teaspoon black pepper

2 drops liquid smoke

1 1/2 cups vegetable broth

4 tablespoons garbanzo bean flour

1/4 cup nutritional yeast

STEPS

In a frying pan on medium heat saute your onion, garlic, shallot and celery until soft. Around 10 minutes. Add your bread crumbs, spices, liquid smoke, vegetable broth, garbanzo bean flour and nutritional yeast. Turn to low-med heat and mix everything together really well. Your breadcrumbs should absorb a lot of your vegetable broth but not all of it so if its too dry add some more vegetable broth, 1 tablespoon at a time. Until everything is moist, not soggy. Fry until all your liquids are absorbed. Around 7-10 minutes. Once your stuffing is ready remove from heat and allow it to cool before stuffing your roast!

*This recipe is great for stuffing the roast but if you want to bake some stuff on the side heres the steps, 

Preheat oven to 350 F. Separate your dry ingredients of your stuffing mix into two even batches. One in a frying pan and one in a oiled casserole dish. Cut your liquid ingredients in half for each mix. Add vegetable broth, liquid smoke, garbanzo bean flour and nutritional yeast to your casserole dish. Stir together well and place in your oven. Bake for 15 minutes or until all liquids are absorbed. 

RECIPE

VEGAN ROAST

1 can pinto beans, drained, blended

1 tablespoon olive oil

1 1/2 cups vital wheat gluten

4 teaspoons poultry seasoning 

2 teaspoons chili powder

2 teaspoons pepper

1 teaspoon salt

1 teaspoon curry powder

1 1/4 cup vegetable broth

2 tablespoons soy sauce

6 drops liquid smoke 

STEPS

Preheat oven to 350 F. In a bowl combine all your dry ingredients and stir together well. Blend your pinto beans with 1 tablespoon of olive oil until smooth. *the bigger the beans are the harder it is to mix it into the gluten

Make a well in the middle of your gluten bowl and add your vegetable broth, soy sauce and liquid smoke.  Start to mix together well and pour your beans in, mixing while stirring. Knead with your hands for 5 minutes. This helps really blend your beans in with the mix. Once everything is mixed together well and your ball of goodness has formed prepare a place on the counter with a large piece of foil. (I used one that was 18' wide) Place your roast on the foil and begin to roll it out forming a rectangle. Roll it out well. If any pieces break its really easy to make it stick back together with your fingers by pinching it. It should be around a 1/4' to 1/2' thick. Any bigger and it won't roll well!  

Once your seitan is ready place a couple big spoonfuls of the stuffing on half of your roast. Make sure theres atleast an inch left on each side of the seitan. Flatten your stuffing down with the back of your spoon. Begin to roll from the side with the stuffing inward. Roll it slightly tight so you can make sure it sticks together but don't squish it. 

Once your roll is all together begin to pinch the open end with a fork. Pressing it into your roast. Make sure its completely blended together. Using your fingers to pinch any loose ends. 

Wrap your roast in foil and bake for 1 hour. 

VEGAN CHILI

Its definitely fall time in Victoria now

Everything looks beautiful. I love all the colors of fall time! It was actually the first cold day out here so I thought I'd make my first chili of the season. It was a good call because my house smells amazing now. I had half a loaf of portofino roasted garlic and cracked pepper bread too! Its made by a local bakery here and it is THE BEST. (I attached their website on local bakery) I wish I could share it with the world because its sooo good. Here's my recipe:) I hope this warms you up in the coolldd season wherever you are. Cheers! 

Recipe

makes 4-6 servings

1 white onion, diced

6 cloves garlic, diced

1 tablespoon olive oil

2 teaspoons chili spice

1 teaspoon pepper

1 teaspoon salt

Half a red pepper, diced

1 1/4 cup vegetable broth

1 can diced tomatoes

1 can kidney beans, drained, rinsed

1 can chick peas, drained, rinsed

1 can bean medley, drained, rinsed

1 can tomato paste

4 drops liquid smoke

7 tablespoons chili spice

1 1/2 teaspoons pepper

1 teaspoon poultry seasoning

1 handful of fresh thyme

4 basil leaves, diced

Steps

Saute your onion, garlic, chili spice, salt and pepper in a frying pan for 5 minutes. 

 I add some chili spice on mine for extra flavour!

In a large pot on medium heat, combine your vegetable broth, all your vegetables and beans, spices (except chili powder), liquid smoke and tomato paste. Stir together well. Cook for 5 minutes. Add your chili powder and stir well again. Bring to a low boil and reduce to low-med heat with a lid slightly opened. Cook for 1 hour. 

Sprinkle nutritional yeast on top and you're done. Easy right?

VEGAN CALZONES

VEGAN CALZONES

Veganmofo month has come to an end and I loved it! I can definitely say I will be doing it next year and I will be getting much more detailed in my posts! I got 800 views just in the month of September so thanks to everyone who liked or shared my blog :) Calzones are so expensive to buy and so easy to make! I bought a new kind of flour that has made my pizza crust 10x better. Its called caputo flour. A local vegan friendly pizza restaurant, FAMOSO here uses it and they are the best pizzas you can get in Victoria! Really authentic italian. Here's a picture of the store bought kind I got

Its much lighter and fluffier. Alot easier to knead the dough. Its really good for throwing in the air to thin it too. I highly recommend trying this pizza dough if you're really into baking like me:)  Here's my recipe for Vegan Calzones. I hope you enjoy them!

RECIPE

makes 2 calzones

Dough:
3 cups flour
1 cup warm water
1 package instant yeast
1 teaspoon salt
handful of fresh thyme
1 1/2 teaspoons rosemary
1 1/2 garlic powder
1 tablespoon olive oil



Filling:
Old newmans honey garlic barbecue sauce
3 cloves garlic, minced
1/2 purple onion, diced
6 manzanilla olives, sliced
1 can of corn, drained
handful of artichoke hearts, chopped
1/2 orange pepper, diced
1/2 package of yves ground chicken
Your choice of vegan cheese

Me and my boyfriend got to try this new kind it rules!!!

STEPS

Preheat your oven to 400 F

Get one cup of warm water in a measuring cup and sprinkle your yeast on top. Be careful to make sure your water isn't too warm or it'll kill your yeast. Let the yeast stand in water for 10 minutes.

While your yeast is mixing you can combine all your dry ingredients in a large bowl for your dough. Mix together well and create a well in the middle. Add your yeast water mixture and your olive oil and begin to mix together to form dough. Once your dough is formed begin to knead fro 10 minutes. The longer you knead your dough the better. Cover and let stand at room temperature for 30 minutes. 

While your dough is rising you can prepare all your vegetables. My boyfriend and I made ours with bbq sauce but this recipe would work great with tomato paste! The nice thing about calzones is you can put anything you want inside!

Fry your chicken for 5 minutes before you put them into your calzone. I added a couple drops of liquid smoke to make mine even better. 

Once your dough has risen for 30 minutes it should be about double in size. If its not let it rise longer! Knead your dough for ten minutes and split into two equal halves. 

Roll out your dough on a lightly floured surface, nice and thin. It should be about a 1/4 inch thick. Its easier to make the calzones if you roll your dough into a rectangle rather than a circle. Once you've reached your desired size you can begin to add your toppings starting with the sauce and ending with the cheese. Add your toppings to one side of your dough so you can fold it over and seal it. 

Press the sides with a fork to seal your 

calzone completely. Place on a lightly oiled pan. Rub oil on the outside so the top browns and pop it in the oven. Bake for 20 minutes:) I broiled mine for 5 minutes at the end to make the top perfect. 

BREAKFAST GRANOLA BARS

BREAKFAST GRANOLA BARS

So last night my boyfriend and I had a sweet tooth but weren't sure what to make. I had tons of nuts and peanut butter so i figured I'd make some granola bars. He had a weird request though, Cheerios! My boyfriend LOVES cheerios. So I figured I'd be able to make something good! This was definitely a "whatever you got in your pantry" kind of dessert but its great for taking to work and munching in the morning as well! Try experimenting by putting your favorite cereal in it or maybe some agave syrup instead of jam. Its basic, easy and good for you:)

Recipe

1/2 cup quick oats
1/2 cup graham flour
1/2 cup cheerios
1/4 cup almonds
1/4 cup raisins
1/4 cup cranberries
1/4 cup sunflower seeds
2 tablespoons brown sugar
2 tablespoons jam
1 tablespoon almond fresh coconut milk
2 tablespoons earth balance butter, melted
1 cup peanut butter, smooth

Steps

Preheat your oven to 325 F

Combine all ingredients (quick oats-sugar) in a large bowl. Stir together well. Once mixed, add your jam, almond milk, earth balance and peanut butter. Your mixture should begin to form into a big ball. If its too dry you can add more milk or agave syrup. The more sticky stuff you put in it the better they will stay together! Stir it together very well, pushing it down while you're doing this to help make the mixture stick together well.
Rub some earth balance on a baking dish so your granola bars don't stick. Pour your entire mixture into your dish and begin to press it down with a spatula. Continue to press your granola bars for 10 minutes.
 Make sure theres lots in all the corners and edges. The longer you press them the better your granola bars will stick together so keep going as long as you can! Once your granola bars are packed enough sprinkle something on top to finish it. I used coconut shreds. 
Give them one more push to make sure all the coconut will stay on your bars and put it in the oven. Bake for 25 minutes. Let stand for 10-15 minutes before you eat. If its still steaming let it sit longer. If you cut it to soon your bars will fall apart! If you want them  to stay together really well don't cut them that night. Leave them in the dish and refrigerate overnight. Theres no way they will fall apart after that. Enjoy:)

VEGAN PEANUT BUTTER OATMEAL COOKIES

VEGAN PEANUT BUTTER OATMEAL COOKIES

I loveee me some peanut butter. I used to make cookies with my parents all the time when I was little so naturally it was one of the first things I made and mastered when I went vegan. These are a simple, quick, delicious recipe. I try to avoid using a lot of sugar and butter at all times when baking if I can. I like trying to make my desserts somewhat healthy. So I hope you enjoy these awesome peanut butter cookies.

RECIPE

Makes 9

1 cup unbleached white flour

1 cup organic quick oats

1/4 cane sugar

1 1/2 teaspoon cinnamon

1 teaspoon baking powder

1 cup natural peanut butter

3 tablespoons earth balance, melted

1/4 cup almond fresh coconut milk

2 teaspoons vanilla extract

* you can add coconut, raisins or almonds for extra flavour. I added 2 tablespoons shredded coconut

STEPS

Preheat your oven to 350 F.

Lightly grease a baking pan with butter.

Combine all dry ingredients in a large bowl and mix together well. Create a well in the middle and add your peanut butter, earth balance, almond milk and vanilla. Stir together with a spatula for 5-7 minutes or until completely mixed together. All your flour should be absorbed so if its not add tablespoons of milk one at a time till it is. Once your ball of cookie dough is formed use a large spoon to scoop out some of your cookie dough. It should be around the size of a golf ball. Roll it into a ball in your hand. This helps your cookies for forming better and not crumbling. Flatten it out with your hand into a round disc and repeat nine times. Place your cookies onto your baking pan and pop them in the oven! Bake for 10-12 minutes.