May 25, 2018
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Vegan Recipes

Vegan Strawberry Cupcakes

Makes 12.

1 cup strawberries, fresh if in season, or frozen and thawed

1½ teaspoons apple cider vinegar

½ cup soy milk, plain or vanilla

1¼ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

¾ cup granulated sugar

¼ cup vegetable oil

2 teaspoons vanilla extract

Preheat the oven to 350 F. Line a muffin tin with 12 cupcake liners and set aside.

In a blender, puree the strawberries until smooth. Set aside ½ cup of puree in a medium bowl. Any remaining puree can be put to good use in smoothies.

In a small bowl or liquid measuring cup, stir the apple cider vinegar into the soy milk. Set aside to curdle while you prepare the dry ingredients.

In a large mixing bowl, stir together the flour, baking powder, baking soda and salt.

To the strawberry puree, add the sugar, oil, vanilla extract and soy milk mixture. Whisk until uniform. Add the wet ingredients to the dry and stir until only a few small lumps remain.

Spoon batter into cupcake liners until they are two-thirds full. Bake for 18 to 20 minutes, until a toothpick inserted in the middle of a cupcake comes out clean.

Remove the cupcakes from the pan and place on a cooling rack. Let the cupcakes cool completely before frosting. (Courtesy of Mary Lake)

Fluffy Vanilla Frosting

6 tablespoons nonhydrogenated vegetable shortening (available in the natural foods section of most grocery stores)

2 cups powdered sugar

1 teaspoon vanilla extract

2-3 tablespoons soy milk, plain or vanilla

With an electric mixer on medium speed, combine the shortening and powdered sugar and beat until small crumbs form. Add vanilla extract and 2 tablespoons of soy milk and beat for 1 minute on medium speed. If frosting is too dense, add the remaining tablespoon of soy milk and beat for 3-4 minutes, until frosting is light and fluffy. (Courtesy of Mary Lake)

Chickpea and Vegetable Curry

Makes 4 servings.

2 tablespoons coconut or vegetable oil

2 teaspoons minced garlic

1 large yellow onion, chopped

1½ cups cooked or canned chickpeas, rinsed

3 tablespoons curry powder

1 teaspoon cumin

½ teaspoon cinnamon

¼ teaspoon ground cloves

1 teaspoon salt

1 15-ounce can coconut milk

1 15-ounce can diced tomatoes

2 large carrots, sliced

4 cups broccoli florets

1 red bell pepper, sliced

Warm oil in a large pan over medium heat. Saute garlic and onions 5-8 minutes, until translucent and slightly browned.

In a small bowl, combine curry powder, cumin, cinnamon, cloves, and salt. Add chickpeas and mixed seasoning to pan and stir for 1 minute.

Add coconut milk, tomatoes and their liquid, carrots, broccoli, and red bell pepper. Bring to a low simmer and saute for 10 minutes, until vegetables are easily pierced with a fork.

Serve over basmati rice. (Courtesy of Mary Lake)

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