Did You Know?

Did you know??
Although using avocados and bananas are all the buzz now to get soft and shiny hair, all it will get you is a messy kitchen and bathroom. These products are great to help your hair for one day, but the proteins in them are way too big for your hair to absorb. And unless you are going to use them each day (yikes!), then you should head to a beauty supply store and check out some Vegan products that use "hydrolyzed" proteins - proteins from avocados and bananas that actually are small enough to help your hair.

Friday, April 30, 2010

Ginger Mango Smoothie

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This Ginger Mango smoothie was a great idea that we decided to test out a few days ago when we were looking at the leftovers in our fridge.  Per usual, our eyes eat much more than our mouths, so we always have more food than we know what to do with.  After a week of plowing through the food in our fridge, it seems we've only touched the surface.  And, of course, the kale is (unfortunately) always one of the first greens to start to wilt.  Whenever that happens, out comes the blender.  Green smoothies are a great way to use up your green veggies that are borderline questionable.  Anyways, today after getting back from the gym, what more could I ask for?  After the gym is a great time to have a smoothie, as it has all your nutrients; if you are a protein-shake person, you can mix your shake right in.  Plus, they are quick to make, and the quicker you eat after the gym, the better.  Enjoy!

1 tsp fresh grated ginger
1 macintosh apple, diced
1 cup, kale
3 ribs of lettuce
1 navel orange
1 mango, diced
2 ice cubes
1/2 cup water

Beginning with vegetables, add all the incredients and blend until smooth.  

Monday, April 12, 2010

Chocolate Peanut Butter Cupcakes with Fluff Frosting & a Variation

Chocolate and peanut butter are one of the best flavour combinations ever. And what could be better than celebrating their love in cupcake form with a vegan fluff frosting? Answer: Pretty much nothing.

The cake:
3/4 c almond milk 2 tsp apple cider vinegar 1/2 c Peanut Butter & Co Dark Chocolate Dreams Peanut Butter 1/3 canola oil 2/3 c sugar 2 tbsp agave nectar 1 tsp vanilla extract 1/2 tsp chocolate extract (or the fairly elusive peanut butter extract) 2 tsp milled flaxseed 1 c AP flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt
Curdle the almond milk with the vinegar and set aside. Cream the peanut butter, oil, sugar, agave, extracts, and flax seed, then add in the almond milk. Sift in all dry ingredients and mix until just combined.
Spoon into liners and bake for 22-25 minutes.
If you don't have a chocolate peanut butter, add in 2-5 tbsps of cocoa powder to the batter with dry ingredients. Look to keep a basic cupcake batter consistency after the addition. Or, use regular peanut butter, skip the cocoa powder, and make a peanut butter cupcake. You can use the fluff frosting below, or make a chocolate mousse topping (even further below).

Fluff frosting: 1/2 c Suzanne's Ricemellow Vegan Fluff (or other Non-Dairy fluff) 1 c confectionary sugar
3-6 tbsp almond milk
1 tsp vanilla extract
1/2 tsp peanut butter extract, or chocolate extract
1/4 c veggie shortening
1/4 c vegan butter

Combine the shortening and butter until homogeneous and smooth. Add in the fluff (a tip: to get the fluff to come easily off your spoon, spray it first with a bit of canola oil) and mix well. Add in the first 2 tbsps of almond milk, and the lot of the confectionary sugar, and mix well, stirring out any lumps. Add the extracts, and more almond milk if the frosting seems too thick. If you want the frosting to be whiter (as the vegan fluff is a bit yellow) add in white food colouring.


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These sports cupcakes are a regular peanut butter cupcake with a Chocolate Mousse topping. Make the cupcake as instructed, with a chunky peanut butter. Then top with either recipe:

Frosting 1:
Use this frosting if you are planning to pipe, as shown above.

1/4 c vegetable shortening
1/4 c vegan butter
2 cups confectionery sugar
2 tsp vanilla extract, or chocolate extract, or a combo
1/2 c cocoa, sifted
3-6 tbsps of almond milk

Add all ingredients and mix well, eliminating any clumps. Adjust almond milk to desired consistency.

Frosting 2:
This frosting is infinitely more creamy and delicious, and has less of that confectionery sugar too-sweet taste, but doesn't usually pipe well.

1 package refrigerated tofu, like Nasoya (try the Dark Chocolate)
2 -3 tbsp melted vegan butter, cooled
8 oz melted semi-sweet chocolate
almond milk (to consistency - it's difficult to guess based on the choice of tofu, the chocolate, and your desired consistency)

Melt the chocolate slowly over low in a saucepan (not-nonstick). Melt and cool butter in microwave or toaster over, allowing it to cool a bit. Add all ingredients to blender or processor, blend until very smooth and at your desired consistency (add only a bit of almond milk at first, and then add more if necessary). Cool for 1 hour in refrigerator, then heap on cooled cupcakes.

Friday, April 2, 2010

Chocolate Mint Cupcakes


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For the cake batter:
1 c almond milk (or your favourite non-dairy milk)
1 tsp apple cider vinegar

3/4 c vegan sugar
1/3 c  canola oil
1 tsp vanilla extract
1/2 tsp mint extract (spearmint or mint will work - save peppermint for the holidays)

1 c flour
1/3 c cocoa
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees. Curdle almond milk with apple cider vinegar. Add wet ingredients, with sugar, to the milk mixture. In a separate bowl, sift all dry ingredients together. Add in two batches to the wet ingredients.

Pour into liners or greased tins and bake for 17-20 minutes, or until a toothpick comes out clean.

For the frosting:
1/2 c non-dairy butter
1/2 c non-dairy shortening, like Earth Balance
3 c confectionary's sugar
Green coloured sugar
Green food colouring
2 tbsp almond milk
1 tsp vanilla extract
1/2 tsp mint extract
1/4 tsp salt

To make the chocolate drizzle:
1/2 coconut oil
1/4 cocoa powder
agave nectar to taste

Use liquid coconut oil and add cocoa powder. Add agave to taste.
For more truffle-like chocolate toppings, roll mixture into balls and put on a cookie sheet in the refrigerator. Chill for 1 hour. Roll in cocoa powder and place in center of frosting.

Cream together butter and shortening. Add confectionary's sugar in 3 batches. Stir in milk, extracts, and add colouring to desired tint. Stir in salt and coloured sugar. Mix well.

Pipe or spread frosting onto cooled cupcakes. Top with more coloured sugar and drizzle with chocolate sauce.