Trying Veganism
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Peanut Butter Invasion
First off here’s a pic I meant to post in the beginning of March, but totally forgot in the mess that is my images folder 
Anyway, I pretty much had the same breakfast today: a pear, Blueberry Raspberry Pancakes with applesauce, blueberry sauce and maple syrup.
And now onto the birthday baking. I apologize because we were in a hurry and when we arrived at his place I honestly just didn’t think of taking more food pictures although there was A LOT of food. His mom made many turkish dishes. I had the vegetarian ones: couscous and hummus. And even though her hummus was perfectly prepared I still don’t get why so many seem to go nuts over it.
But now I present you the best chocolate cookies! I am not kidding. If you’re into the combination of banana, peanut butter and chocolate you will love these! If you’re not into the banana taste simply use another egg-replacer.
They were actually supposed to have a PB core inside, but we were out of peanut butter and made only the chocolate cookies. I’ll post the full recipe though, they are totally worth it!
Vegan Peanut Butter Chocolate Munchies
Ingredients (makes 32 cookies)
Chocolate Cookies
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/2 cup vegan margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter (I used crunchy)
1/2 banana, mashed (or egg-replacer for 1 egg of choice)
1 Tbsp. soy milk
1 tsp. vanilla
1. stir together flour, cocoa, and baking soda, set aside
2. in a separate bowl, mix margarine, sugar, brown sugar, and peanut butter
3. add mashed banana, soy milk, and vanilla, beating well
4. beat in as much flour mixture as possible using a mixer, stir in the remaining flour mixture
5. form into 32 balls, about 1 & 1/4 inches in diameter, set aside
Peanut Butter Filling
3/4 cup powdered sugar
1/2 cup peanut butter
2 Tbsp.s granulated sugar
1. beat together powdered sugar and peanut butter until smooth (knead by hand if necessary) and shape into 32 balls
2. preheat oven to 350°
3. slightly flatten a chocolate dough ball and top with a peanut butter filling ball, shape the chocolate dough completely around the peanut butter dough, roll into a ball and repeat with remaining dough
4. place cookies 2 inches apart on an ungreased baking pan
5. bake for about 8 minutes or just until set
The cookie surfaces should be slightly cracked. Cool on pan for about a minute. Transfer to a wire rack to cool completely.
Can be frozen for up to 3 months!
Peanut Butter Chocolate Chip Cake.
You were right Jennifer, this crunchy but soft cake was fantastic!
Peanut Butter Chocolate Rice Crispy Bars from Have Cake, Will Travel!
The Peanut Butter Cinnamon Rolls which my friend liked the most.
They looked pretty much like those, but we didn’t have time left for icing but had already mixed powdered sugar, cinnamon and vanilla sugar together and just put that on top which lead to the picture – lots of sugar, but where are the rolls?
And not very photogenic, but damn tasty! Crunchy, sweet and perfect with the raspberry jam in the middle: Peanut Butter Cupcakes from VwaV. We just added jam and 71% chocolate pieces.
All in all this was a huge success, everything was very well recieved and I was called the MacGyver of baking because everyone was like „I’ll call you when I want to bake and am missing an egg so you can tell me what to use instead!“ Ha ha =p
I wanted to make a pie with silken tofu, too. But the stores were closed on Friday and when I wanted to buy it on Saturday I looked at the recipe again to read that it was supposed to cool in the fridge overnight. So no pie, but there was wayyy to much food anyway.
Talking about way too much food, I just came back from my best friend who’s polish and her mom made Pierogies & Borscht, roasted rosemary potatoes, red beet salad and lamb’s lettucce with oranges… SUCH a filling and wonderful dinner!
Veggie-Lentil Curry, Carrot Cupcakes & Falafel
Tonight I had a craving for lentils and cauliflower again, but didn’t want the same meal I’ve had in my post before so I made a few additions.
I prepared the cauliflower the same way like I did here. The red lentils were prepared like before, too with an addition of 1/2 tsp. curry powder and a dash of chili powder.
To make the dish more colorful I roasted a red & yellow bell pepper and some zucchini that I sprinkled with salt, pepper, onion and garlic powder in the oven for 20 minutes on 375°F.
Yesterday I went to the Bio supermarket to get new agave and bought Falafel. Homemade ones would’ve tasted better for sure, but they weren’t bad and the idea of having Falafel ready within 8 minutes was quite appealing so I bought them along with new whole wheat pitas.
I bought a sunflower seed based pepper & pepperoni spread that I used, along with 1/4 cup shredded red cabbage, tomatoes and cucumber.
And I made Happy Herbivore’s Fat Free Carrot Cupcakes with Maple Frosting. I used a little bit too much applesauce, because after 20 minutes in the oven they were still a little gooey inside. But did I mind? Hell no, there was no egg in there so I could have just as well eaten the raw batter =p To be honest I snacked quite a lot while mixing together the applesauce, shredded carrot and vanilla. Tasted delicious! I think I’ll make that as a snack again soon!
But back to the cupcakes – my best (girl)friend tried one and loved it, the icing in particular. She’s an omni so I got the „There’s really no egg in there? Amazing…!“ between each bite, ha ha!
So, tomorrow the big baking for the night’s party will take place. I’m so excited!
I have to hurry now though, the boyfriend’s waiting!
Hear you on Sunday I guess. Happy Easter and have a nice weekend everyone!
Banana Split Pudding Brownies & Caramel filled Golden Vanilla Cupcakes
Okay, there is no denying: this is the best brownie ever!
I gave my omni friend the last small piece and she rationed it and was like „I’m sorry I’m not giving you a bite of this, but oh my this is so good!“ Ha ha, I was like „Never mind, enjoy it! I ate almost the whole batch myself last night.“
When I ate a piece while it was still warm, I swear it felt like velvet melting in your mouth! After refrigerating for a day the consistence was fudgy. Different, but just as good! And they were so rich in chocolate, because I used Lindt’s 85% cocoa chocolate!
Believe me, I wanted to slap myself for cutting the recipe in half. I will definitely make these again, soon.
My friend wants to bake them with me!
And here are the cupcakes I gave her for her birthday.
I filled them with the Caramel glaze from the Dulche Sin Leche Cupcakes. She loved the chocolate ganache! And I was surprised that you can create such a fudgy topping by only using soy milk, chocolate and a Tbsp. of maple syrup. Go vegan recipes!
These were good, but the brownies were better!!!
Low-Fat Vanilla Cupcakes and homemade Jam
I just made VCTOTWs Sexy Low-Fat Vanilla Cupcakes.
Filled with jam, topped with chopped 85% cocoa chocolate, crushed cashews and a dried cranberry.
Homemade jam. It’s so fruity, unbelievable. I doubt I’ll ever buy jam again.
And it’s so easy. I used 2 cups mixed berries, 1 cup raspberries, 1/3 cup sugar and 2 grams Bindobin. Mix everything in a blender and tadaa – you have delicious selfmade jam.
[edit] Aww, I just brought my mom some jam for breakfast. She was eating bread with plain peanut butter and when she topped it with my jam and took a bite her eyes lit up „Wow, how did you do this? This tastes great!!! Here, try it!“ handing it over to my dad. Ha ha, so sweet!
My dad prefered to eat my Peach Pear Cobbler with ice-cream for breakfast instead!
Dulche Sin Leche & Simple Vanilla Agave Nectar Cupcakes and the first HIAV tryout
The first thing I tried from How It All Vegan was the onion cream cheese. I added some dried basil to it. I’ll have to add a little more pepper or maybe a bit garlic the next time.
And now to the Dulche Sin Leche Cupcakes…
Oh my God, they are incredible, the caramel glaze is to die for!!! I already ate two, but I still want to cook a decent dinner so I have to stop myself (easier said than done).
I made a batch of Simple Vanilla and Agave Nectar Cupcakes, too. Along with the Blueberry Mousse that I’m going to try out tomorrow.
Also, I made raspberry sauce for the next batch of Pancakes I surely will have again very soon.
And then I made sour cream after the recipe Jennifer recommended.
Oh and the sniff test… I’m actually not sure whether the silken Tofu passed it or not. It didn’t smell very bad, just a little dusty and like wet carton. I didn’t eat anything of the stuff I used it in yet, so I would really appreciate some advice from the ones of you who have used silken Tofu before. Please? You can get cupcakes for it, I have enough
And now I’ll leave you with a close-up picture of frozen blueberries, because I’m a macro-whore and drool over pictures like that
Blueberry Raspberry Pancakes & Golden Vanilla Pear Raspberry Almond Cupcakes
What a title! Makes me wish to turn back time and eat it all over again =p
Ha ha, what is it? International-Pancake-Craving-week? I just saw Katie’s post. YAY for Pancakes!!!
Last night I wanted to make the Black Bean-Chili Jennifer posted on her blog until I realized I didn’t have any beans. I’ll buy some today and make it either tonight or tomorrow.
I also plan on trying a sun-dried tomato hummus recipe I found yesterday.
Since it’s the end of the month and I’m pretty much broke I can’t buy as much as I’d like. I love having a wide variety of vegetables in my fridge so whatever I decide I feel like having, I’ll be able to make it.
But oh well I will get money in a few days so this weekend the Chili, Hummus and some self-baked bread(if I can get myself to finally try it) ought to do it.
So after my no-Chili-making-possible incident I decided on Blueberry and Raspberry Pancakes.
I used Anke’s Saved-My-Day Almost-BRAT-Diet Pancakes recipe and adapted it a little. The dough was a bit thin so I added more flour(I used whole wheat), but either way they came out very flat. I didn’t mind though.
Flat, fat, angular, quadratic… I don’t care as long as it’s a Pancake!
They tasted very good. I spread some plum puree on top which fit perfectly.
Somehow I never manage to leave the berries in the freezer until the dough is ready. This time it was very bad, the dough was a mix of green, blue and purple. Baked they looked black which I really liked. I don’t mind the color anyway, but it’s harder to convince people that this dark flat thing really is a delicious Pancake =p
Then I had leftover pears that needed to be used up so I added the following to the Golden Vanilla Cupcake recipe.
- 1 1/2 pear
- 1 cup raspberries
- 1/4 cup crushed almonds
They were luscious. I brought the rest to work with me and when I placed them next to my co-worker his eyes lit-up „Ohhh, cakes!“ He liked them(the other one just passed by me nibbling on it declaring „Mhh, they’re yummy!“). I didn’t say anything about them being vegan though.
Neither did I tell my boyfriend yesterday(although if he was smart he knew I was lying to him).
Because when he arrived last night I was almost done with my pancakes and asked him if he wanted some. He suspiciously walked into the kitchen and glared at the pan „That’s with soy milk, right?“ „Just try them for gods sake, it’s not going to kill you because it’s soy milk!“ He took a bite and wasn’t grossed out, but he didn’t say anything and left the rest to me.
So when the Cupcakes were ready I knew I had to lie to make him eat them. I offered one to him. „These are also with soy milk!?“ „No, I used cows milk. I know you wouldn’t eat them otherwise.“ So he did.
And I sat there and basked in my success, muahaha! You’re right Katie, we are evil little vegans indeed.
Golden Vanilla Cranberry Chocolate Chip Cupcakes
(makes 12)
Ingredients
1 cup soy milk
1 tsp. apple cider vinegar
1 1/4 cups whole wheat flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup canola oil
3/4 cup granulated sugar
2 1/2 tsp. vanilla
2/4 cup dried cranberries
2/4 cup bittersweet chocolate chips
12 cashew nuts
176°C, 20-22 minutes
1. whisk soy milk and vinegar in a bowl, set aside (about 5 min.)
2. add sugar, oil, vanilla and beat foamy
3. seperately sift together flour, baking soda and salt
4. mix everything together, add chocolate chips and cranberries
5. fill ‘em up, put 1-2 cashew nuts per muffin on top and bake for 20-22 minutes
I gave these to my non-vegan friend and told him about the missing eggs and stuff after he finished them and his reaction was „You’re kidding… this does not contain eggs and milk? Oh my god, they’re so good! I can’t believe they’re vegan.“
