Fillings: Poppy Seed: Ingredients: 1 1/2 cups (8 oz.) ground poppy seeds 1/4 cup vegan butter (I use Earth Balance) 1 cup non-dairy milk (I used coconut but you could also use your favourite nut, soy, rice etc…) 1 Tbs ground chia Seeds 1/2 cup sugar 1/4 cup agave 1/4…
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Cookies - Desserts - Holidays - Jewish Vegan - Vegan Baking - Vegan Purim - vegan recipes - Vegetarian Holiday
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Golden Vanilla Cupcakes
These Cupcakes, from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero, are delicious all on their own AND make a delicious base cupcake for many variations. Ingredients 1 cup soy milk 1 tsp. apple cider vinegar 1¼ cups all-purpose flour 2 Tbsp. cornstarch ¾…
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Vegan Cream Cheese Frosting
This recipe is from Vegan Cupcakes Take Over The World. It is so undeniably tasty, I could eat it straight out of the bowl. Cream Cheese Frosting: (this makes enough to pipe frosting onto about 17 cupcakes) Ingredients: 1/4 cup non-hydrogenated margarine (softened) – I use Earth Balance 1/4 cup…
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Chocolate Avocado Pudding
Okay, so it looks a little lumpy but its because I was impatient and in a hurry to get out for a run… to justify my plan to eat the whole bowl by myself. I found this recipe in a cooking magazine, the name of which escapes me but I’ll…
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Coconut Apple Crumble
That might sound like a strange combination but trust me, the shredded coconut gives the crumble the most awesome toasty crunch. This is a variation of the recipe my mother has been making since I was a kid. It’s so quick, easy, and addictive. I made a huge one yesterday…