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, August 20, 2010

Coconut Lime Cupcakes


These are a great summer cupcake adapted from the genius ladies of Vegan Cupcakes Take Over the World. I normally try to create my own adaptations from published recipes, but these were so cute and so perfect already I didn't play with them too much. These are perfect for a summer Vegan BBQ or get-together.

1/3 c coconut oil, liquid
3/4 c sugar
1 c coconut milk (from the can)
1/4 c vanilla coconut milk (as a non-dairy milk)
1 tsp coconut extract
1 tbsp lime zest
1/4 tsp lime extract OR almond extract
1 c AP flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 c unsweetened coconut

When it's hot out, most likely your coconut oil is already in liquid form. If it's not, just melt it over low heat in a saucepan.

Mix melted oil with sugar, then add in the milks, the extracts and the zest. Add in flour, baking soda and powder, and salt. Add in coconut and mix.

Spoon into liners and bake for 20-25 minutes.

Lime Buttercream Frosting:
1/2 c vegan butter
1/2 c veggie shortening
3 1/2 c confectionery sugar
1/4 c fresh lime juice
1 tsp vanilla extract
1 tsp lime zest

Combine all ingredients and pipe onto cooled cupcakes. Top with a slice of lime.


The second time I made these, I topped them with just a bit of coconut glaze, and a maraschino cherry, after I found that the lime buttercream was a little too sweet and tangy for my taste.

1 c confectionery sugar
2 tbsps maraschino cherry juice
1 tbsp vanilla coconut milk (as in non-dairy milk)
1/2 tsp lime zest

Spoon or drizzle onto cooled cupcakes, and top with a cherry.

Tuesday, August 3, 2010

Sweet & Spicy Carrot Coleslaw


This little recipe is a deviation from a vegan Mexican side-dish for hot carrots, but is delicious nonetheless.  We were planning on making some burritos, and I decided that I wanted to make something a little different for a side dish.  Looking at what we had in the fridge, I decided I would make the Mexican Hot Carrots, but decided I wanted to try making them a bit different from tradition.  I stepped away from the traditional jalapeno peppers and went with a favorite of mine, jarred peperoncini peppers, and continued to manipulate the recipe as I went along.  Fortunately, these came out absolutely delicious and make a great side dish to any Mexican meal.

3 carrots, peeled, cut in half (roughly 4" pieces), and sliced
1 red onion, sliced as thin as possible and then quartered.
1/2 cup white wine vinegar
1/4 jar (roughly 4 oz.) peperoncini peppers with the liquid.
2 tsp oregano
Sea salt to taste

Bring to boil one small pot of water, just deep enough to fit all of the carrots.  Boil carrots for 10 minutes, drain, and set aside.

Bring to boil white wine vinegar and the liquid from the peperoncini peppers, allow to sit for a 2 minutes boiling and add salt and oregano.

In one 1-qt. empty jar, place peperoncini, carrots, and onion inside, alternating with the layers.  Pour the liquid into the jars until nearly full (or at least covering the vegetables), and cap them.

Place them in the fridge for at least 12 hours, and they are ready to be served!

When you are ready to eat these, I recommend trying to mix the juices and vegetables in the jars to get them to mix the flavors together-- you'll be able to tell that they have mixed well by the fact the red onions are a light pink-- almost white.  Enjoy as a side or top your taco with the concoction!

Caloric Info
Servings 6
Total Fat: 1.1 grams
Sat Fat: 0.2 grams
Polyunsat. Fat: 0.3 grams
Monosat. Fat: 0.4 grams
Cholesterol: 0 grams
Sodium: 250.0 mg
Potassium: 421.1 mg
Carbs: 27.4 grams
Dietary Fiber: 4.9 grams
Sugar: 1.7 grams
Protein: 4.5 grams