Strawberry Cupcakes

makes 12

The Strawberry Cupcakes

2/3 cup soy milk
1/2 teaspoon apple cider vinegar
2/3 cup light agave nectar
1/3 cup canola oil
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/3 cups all purpose flour
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup strawberries, diced

1. Line muffin pan with cupcake liners and preheat the oven to 325 degrees.
2. Mix the soy milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle.  Beat in agave, oil, vanilla, and almond extract. Sift in the flour, baking powder, baking soda, and salt and mix until smooth. Fold in the strawberries. Fill liners two-thirds full. Bake 20-22 minutes until a knife or toothpick inserted into the center of a cupcake comes out clean; don't over bake or cupcakes will be dry.
3. These cupcakes to cool at least an hour before topping and also to develop the flavor and texture properly.


The Strawberry Frosting

1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
3 1/2 cups confectioners' sugar, sifted
1 teaspoon strawberry extract 1-2 drops red food coloring
1/4 cup plain soy milk or soy creamer

1.Beat shortening and margarine together until well combined and fluffy.Add the sugar and beat for about 3 more minutes. Add the strawberry extract, food coloring and soy milk, beat for another 5-7 minutes until fluffy.

To Assemble

12 cupcakes
1 recipe frosting
shavings of white chocolate or washed whole strawberries
Spread the frosting on cooled cupcakes. Place shaved white chocolate on top of each cupcake or for a vegan friendly version top each with a whole strawberry.

These are variations of   Simple Vanilla and Agave Nectar Cupcakes and Vegan Fluffy Buttercream Frosting found in Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero.

Black - Eyed Pea Patties

6 servings

3 cloves garlic, minced
2 (16 ounce) cans black-eyed peas, rinsed and well drained
1/3 cup finely chopped green bell pepper
3 tablespoons chopped fresh parsley
1 1/2  teaspoons ground cumin
1/2 teaspoon salt
1 large egg, beaten
1 tablespoon olive oil

1. Combine peas and garlic in a large bowl, and mash the mixture with a potato masher. Stir in bell pepper, parsley, cumin, salt, and egg, stir until well blended. Divide mixture into 12 equal portions (about 1/4 cup each), shaping each into a 1/2-inch patty.

2. Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium high heat. add 6 patties; cook 4 minutes on each side until browned. Repeat procedure with remaining 1 1/2 teaspoons olive oil and 6 patties. Serve patties.
This recipe is a variation to a recipe I found in Cooking Light Way to Cook Vegetarian - Black - Eyed Pea Patties with Garlic  Pepper Salsa, page 180.  We use them to make burgers or by making the patties smaller we make sliders with vegenaise, lettuce, radishes and roasted red peppers and a side of onion rings.

Vegetables Korma

serves 2

1/2 cup basmati rice
2 medium tomatoes, cut into chunks
1/2 small onion,cut into chunks
1 1/2 tablespoon minced fresh ginger
1 tablespoon vegetable oil
1/2 teaspoon curry powder
1/4 teaspoon ground cardamom
2 tablespoons golden raisins
1 cups frozen  cauliflower
1/2 cup frozen zucchini
1/4 cup frozen peas
1/4 cup frozen carrots
1 7-ounce can chickpeas, rinsed and drained (1/4 cup)
3 tablespoons coconut milk or almond milk

Cook rice according to package directions. Puree tomatoes, onion, and ginger inn food processor or blender. Heat oil in saucepan over medium heat. add curry powder and cardamom, and cook 30 seconds, or until fragrant, stirring constantly. Add tomato puree and raisins. Simmer 2 minutes, or until sauce thickens slightly.  Stir in frozen vegetables; chickpeas; and milk. Season with slat and pepper. Cover, reduce heat to medium-lo, and simmer 6-7 minutes, or until vegetables are tender. Serve over rice.

BBQ Burgers & Onion Rings

Last week this was Kody's pic for making dinner. BBQ Burgers, OMG Onion Rings and slaw.

Let me tell you about these onion rings OMG doesn't even begin to cover it. These little delights are beyond yummy! A definite must try for anyone.

Our whole wheat bread crumbs were from our freezer. We keep the crumbs from the slicing of our homemade breads and ends - boys aren't much for the large crusty ends of bread. His onion rings had a slight cinnamon taste (from our Who Bread) to them that added to the sweetness of the onions - very delicious.

The whole process didn't take long, however it was a bit messy - the boys love messy projects!

 

This was a great dinner. For the BBQ Burgers - Collin threw Boca burgers on the grill and basted them with Sweet Baby Rays BBQ Sauce each time he turned them. The burger toppers were mixed baby greens, radish sprouts, and tomato slices. The slaw was store bought. This turned out so great we having a repeat of it (well almost) this week but we're having Black Eyed Pea Burgers, OMG Onion Rings, Potato Salad. I want to start trying different "burger" mixtures so we can get away from Boca & Morning Star Farms.

This is where you can find the OMG Onion Ring Recipe.