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rint opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading posted in baked breakfast goodies desserts tagged breakfast chai comfort food gluten free adaptable ground flaxseed quick easy sucanat sugar sweet vegan 5 comments redux red velvet cupcakes december 31 2011 by sara the first time i posted about red velvet cuppies i did mini s and the frosting didn t turn out as well as could be expected so the post was lacking in standard primate verve so here s the redux post this time i made full size since i didn t have enough liners for minis and sometimes it doesn t hurt to go standard sizing i m just a gnome deep down and love all things mini or gnome size but who s really going to turn down a cupcake regardless of size honestly this recipe makes 12 regulars or about 24 32 minis i old school frosted with standard vegan buttercream frosting enjoy ingredients red velvet cuppies 1 c hemp or almond milk 1 tsp apple cider vinegar 1 2 c turbinado sugar 1 3 c canola oil 1 5 tsp vanilla extract 1 c oat flour 1 4 c ap flour 1 3 c cocoa powder 3 4 tsp baking soda 1 2 tsp baking powder 1 4 tsp salt red food coloring as needed or omit for a basic chocolate cupcake buttercream frosting this will make enough for piping the frosting if frosting old school style freehand half the recipe 1 c earth balance vegan butter lightly softened 4 5 5 c sifted powdered sugar i put in 3 c as the original recipe called for but then added about 1 5 2 c more didn t measure it but added until it was the right consistency 2 tbsp coconut milk beverage or almond milk 1 tbsp vanilla extract directions 1 preheat oven to 350 f line a 12 muffin tin with cupcake liners or opt for minis in a large measuring cup combine milk and apple cider vinegar set aside 2 in a mixing bowl stir together sugar and oil pour into milk mixture set aside 3 in same mixing bowl sift or whisk together flours cocoa powder baking soda powder and salt add liquid mixture stir to combine add red food coloring to desired color 4 allocate around 1 4 c per cupcake for regulars about 1 tbsp or so for minis bake at 350 f for 18 22 minutes for regulars 12 15 minutes for minis 5 let cool while you make the unbuttercream frosting in a stand mixer frost enjoy happy baking on this day in history new years eve 1323 menu share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading posted in baked breakfast goodies desserts tagged chocolate cupcakes gluten free adaptable quick easy sweet vegan 5 comments excellence in veg info on the web award vegonline org december 27 2011 by sara the primate has just been informed that we ve received vegonline org s award for excellence in vegetarian vegan information and education on the web thank you vegonline org vegetarian happy veganism share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading posted in awards tagged awards vegan leave a comment new and improved chocolate chip cookies december 26 2011 by jo readers may be surprised by this but i find it absolutely impossible to follow a recipe exactly even ones i ve developed myself i always think oh it would be great to add a little of this or leave out just a little of that the downside is that sometimes things are not quite as delicious as they could be but the upside is that sometimes i improve on things so i was baking my other chocolate chip cookies which are a bit on the thick side and wanted them to be a little bit thinner with tantalizingly crisp edges and soft gooey middles and here it is my new and improved chocolate chip cookie recipe ingredients 2 tbs flaxseed meal combined with 1 4 c water and then microwaved for 30 seconds 1 75 c ap flour 1 stick earth balance buttery sticks 1 stick earth balance shortening 1 c cane sugar 1 tsp baking soda 1 2 tsp salt 2 tsp vanilla 1 bag chocolate chips 1 c nuts optional instructions 1 soak the flaxseed meal in warm water for at least 10 minutes preheat oven to 400 degrees 2 cream the earth balance sticks with the sugar 3 add vanilla and flaxseed goo 4 add dry ingredients in a few stages mixing each thoroughly 5 mix in chips and nuts taste test 6 roll spoonfuls of dough into balls 7 bake at 400 degrees for 9 10 minutes on this day in history roasted corn salsa share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading posted in baked breakfast goodies desserts tagged chocolate comfort food cookies sweet vegan leave a comment babka december 24 2011 by jo cinnamon takes a back seat to no babka people love cinnamon it should be on tables at restaurants along with salt and pepper anytime anyone says oh this is so good what s in it the answer invariably comes back cinnamon cinnamon again and again lesser babka i think not jerry seinfeld just like the black white cookie this babka brings two races of flavor living together side by side in harmony enter the elaine loving chocolate babka and the jerry touting greatness of the lesser cinnamon babka in this explosion of dual babka heaven don t go in with a lesser babka serve an empirically superior combination of cinnamon and chocolate a perfect babka for dinner parties breakfast or lazy afternoons on the couch at teatime ingredients bread 2 tbsp instant yeast 3 4th cup lukewarm almond milk 6 tbsp earth balance 6 tbsp sugar 1 tsp vanilla extract 4 tbs plain coconut milk yogurt 3 ½ cup all purpose flour 1 tsp salt filling 1 ½ cups coarsely grated chocolate chips 1 tsp cinnamon ground 1 4th cup earth balance directions 1 whisk the yeast into lukewarm almond milk and set aside 2 in a large bowl or the bowl of a kitchenaid cream together the sugar and earth balance until smooth add the yogurt to the bowl in a couple of additions mixing constantly for 30 seconds between each addition add the vanilla and mix until light and fluffy 3 add 3 c of the flour and salt and continue to mix until it all comes together 4 now mix in the almond milk yeast mixture and let it mix until it forms a soft dough add in some or all of the remaining 1 2 c flour as needed for a soft but not not sticky dough 5 turn out onto a floured surface and knead by hand for another 2 3 minutes you will have a soft supple but not sticky dough 6 let this rise for about 2 hours or refrigerate overnight making sure to remove it from the fridge two hours before baking 7 for the filling butter and cinnamon together in a bowl 8 once the dough has risen roll it out into a sheet with a thickness of 1 8 th to 1 4 th inch make sure to keep it dusted well with flour at all times or else it might stick 9 spread the cinnamon mixture over it and then spread out the chocolate 10 roll the sheet of dough and then pinch the seams to seal it roll it to a length of about 24 inches place onto cookie sheet cut the log down the middle lengthwise making sure to keep the top end attached twist over each other to get the braided look 11 let the dough proof for another 1 2 hours 12 preheat the oven to 350f and bake for 20 25 minutes happy baking on this day in history chocolate duo almond bark look to the cookie elaine look to the cookie share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading posted in baked breakfast goodies breads tagged breads breakfast chocolate chocolate babka chocolate chips festivus holiday sweet thanksgiving vegan leave a comment kugelhopf november 19 2011 by jo my new favorite egg replacer in baked goods is coconut yogurt i m obsessed with trying it out for all kinds of things this kugelhopf recipe turned out great the very first time i tried it i just took a non vegan recipe i found on the web replaced two eggs with 4 ounces of yogurt and voila light and tasty kugelhopf for those of you who ve never had it before kugelhopf is a breakfast sweet bread from austria or alsace depending on your nationality i did use the traditional kugelhopf pan but really any 11 cup or greater bundt pan will work just as well ingredients 1 1 2 teaspoons active dry yeast 2 tablespoons warm water 1 cup almond milk 7 tablespoons earth balance or other vegan margarine 6 tablespoons cane sugar 3 3 4 cups all purpose flour 1 teaspoon salt 4 ounces plain coconut or soy yogurt 1 1 2 cups dried cranberries or raisins 1 teaspoon finely grated fresh orange or lemon zest about 20 whole blanched almonds 1 tablespoon confectioners sugar instructions 1 stir together yeast and water in a small bowl and let stand until foamy 5 to 10 minutes if mixture doesn t foam discard and start over with new yeast 2 heat almond milk with 6 tablespoons earth balance and cane sugar over low heat stirring until mixture is warm butter is melted and sugar is dissolved 3 sift together flour and salt into large mixing bowl make a well in flour and add yeast mixture add warm almond milk in a slow stream mixing at low speed with paddle attachment or with a study wooden spoon if mixing by hand yes it can be done increase speed to medium and beat in yogurt then beat in craisins and zest continue to beat until dough is smooth and elastic about 5 minutes dough will be very sticky 4 grease kugelhopf mold with remaining tablespoon earth balance put 1 almond in each depression in bottom of mold the almonds are only decorative you can skip them altogether if your mold has no depressions then scrape spoonfuls of dough evenly into mold dough will be very elastic cover top of mold with plastic wrap and a kitchen towel and let dough rise in a warm place until it fills pan about 1 5 2 hours depending on temperature in room to speed things up set heat the oven to its lowest setting then turn heat off but let dough rise in the warm oven 5 remove pan from oven if using that to rise it preheat oven to 400 f 6 remove towel from kugelhopf and gently peel off plastic wrap bake kugelhopf in middle of oven 15 minutes then loosely cover mold with foil and continue to bake until golden and a tester inserted in center comes out clean 20 to 25 minutes more cool in pan 2 minutes then invert cake onto a rack to cool completely about 1 hour dust with confectioners sugar share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading posted in baked breakfast goodies breads tagged almonds breads breakfast nuts vegan 4 comments 5 day autumn detox november 15 2011 by sara i m quite fond of my springtime detox and was feeling a bit weighed down and sluggish as the season transitioned into autumn so i decided to do a little research into autumn detoxes none of them really appealed to me so i decided to simply create one using warming veggies that are known to possess detoxification qualities i wanted something easy on the digestion so i created some pureed and brothy soups from the list of detoxing veg one of the reasons for embarking was to give my digestion a break a reboot a clear slate with which to renew itself plan it according to fasting day falling on a day where you can lounge sleep rest read whatever you do to relax you don t want to exert too much energy mentally or physically on fasting day as with the springtime detox i find fasting to be more successful when i tapper off the amount of food over a few days before fasting then slowly ramping up portions over a few days when breaking the fast you can choose to simply fast for 1 5 days up to 3 days as i went through this detox i slept quite a bit even before fasting day reduced the intensity of yoga i practiced but still taught some tough classes which didn t help the fatigue weakness factor and because of my teaching requirements i broke the fast day 5 the mind tried to talk me out of fasting midday on day 4 as it usually does when i fast but my body was happy so i persevered with the help of hot lemon water and chamomile tea i did a walking meditation on day 4 when i walked mocha a slow and abbreviated walk maybe only 1 4 mile over the course of 15 min it was most enjoyable if you want to extend the number of fasting days beyond 1 1 5 days i d recommend also incorporating an herbal vegetable broth once a day after a full single day of complete fasting to keep nutrients coming in without reigniting the digestive system disclaimer this is only meant as a way to give yourself a renewed sense of digestive health not as a way to lose weight as with any protocol that calls for fasting please listen to your body but be wary the mind can play tricks the body doesn t lie if you need to break the fast sooner than expected break the fast gently if you are pregnant refrain from fasting if you have any medical conditions please consult a physician before embarking on this detox typically with detoxing salt is recommended as to be avoided however if you have serious low blood pressure please include a minimal amount of salt during the detox fast to avoid black outs and such day 1 eat normal portions for each meal breakfast cup of tea options green herbal apple or other autumn fruit oatmeal or handful of seeds options sunflower pepitas lunch dinner roasted veg choices brussels sprouts cauliflower broccoli kale garlic onion artichokes beets served with brown rice or quinoa and baby spinach salad with baby tomatoes carrots seeds drizzled with a small bit of cold pressed extra virgin olive oil and lemon juice afternoon teatime red rooibos or chamomile tea or a detox tea blend evening teatime ch...
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