Patchwork Veggie Stuffed Lasagne

Rocket & Roses HQ Play List:

The Foundations ~ Build Me Up Buttercup
Strauss Jr: Blue Danube
Tina Dico ~ The Time Of Our Lives
Pink Floyd ~ Fearless 
Dead Boots ~ On The Rocks
Bing Crosby ~ Temptation
Maroon 5 ~ Sweetest Goodbye
Beth Hart ~ For My Friends
Plant & Kraus ~ Trampled Rose
Imelda May ~ Sneaky Freak
Foo Fighters ~ Gimme Stitches 
Dave Matthews Band ~ Warehouse
Luke Morley ~ Loving You
Nickelback ~ Never Again

I have a love/hate feeling about veggie lasagne. I love a good homemade lasagne packed with fresh veggies and freshly made sauces but hate frozen processed store bought offerings. I dislike the veggies they put in them which are always the same chunks of aubergine, courgette and onion. They are also tough and chewy..and white pasta is always slimey and the sauce tasteless. I did have an awful experience in one restaurant where they served me a slice of completely frozen lasagne...well all frozen except the very edges. *shudder* 

Now serve me up a portion of a good homemade vegan lasagne with some salad and I'm one happy vegan chick. I actually enjoy the process of making lasagne...oh you know me by now lol..I put on some good music and I completely Zen out in the kitchen work. 

I have called this lasagne Patchwork because it is not all my own creation. The tomato sauce is the K.I.S.S Marinara Sauce from the Veganomicon cookbook from Isa Chandra Moskowitz and Terry Hope Romero...it's an almost perfect sauce. The 'white' sauce is part of a recipe I found online by Heather at  With A Side Of Sneakers.  Her vegan lasagne looked so good and when I read the recipe I knew I had to test the sauce out. I do have GF noodles but I chose to use wholemeal this time. My vegetable layer was chosen simply by what I was feeling in the mood for...lol. And I chose a mix of dried breadcrumbs and mature cheddar style vegan cheese for the topping. 

I had help when making this lasagne as my nieces were here and they quality controlled all the sauces as they were made and all veggies as they were chopped..lol. So I have from the harshest of critics, that it's one heck of a tasty lasagne...

The creaminess of this lasagne was just what I was hoping for and the white sauce was perfect. Combined with the marinara, noodles and veggies it made for a seriously tasty dish. Complete comfort food which in my book is never a bad thing every now and then...

And I confess now that I find it almost impossible to photograph lasagne and bakes...and even more so when I am a little shaky so many apologies for the photos today...lol. 

Patchwork Veggie Stuffed Lasagne

Patchwork Veggie Stuffed Lasagne          Serves 8
(Recipe creation a joint effect as stated above)

12 wholemeal lasagne sheets or sheets of choice 

Marinara Sauce: 

2 tbsp olive oil or rapeseed oil
8 garlic cloves, minced 
4 tins of chopped tomatoes 
1/2 tsp dried oregano 
1/2 tsp dried thyme 
1 tsp sugar 
salt and black pepper to taste 

Cream Filling Sauce: 

1 tin of cannelini beans, rinsed and drained
1 cup of raw cashews, soaked in water for 30 minutes
2 garlic cloves, minced 
2 tbsp lemon juice 
1 tbsp Dijon mustard 
1/4 cup veggie stock or water
1 tbsp basil 
1/4 cup nutritional yeast 
1/2 tsp salt and freshly ground black pepper 
1/2 tsp onion 

Vegetable Layer: 

1 yellow pepper, chopped 
1 red pepper, chopped 
2 small carrots, thinly sliced into half moons
good handful of baby spinach, chopped
1 large courgette, quartered and sliced 
10 Brussels sprouts, sliced 
1 tbsp rapeseed oil 

3 tbsp dried breadcrumbs 
2 oz mature cheddar style vegan cheese, grated

Marinara

In a large saucepan heat the oil and then add the garlic and cook until fragrant. Add the tomatoes, herbs and season and stir well, bring to the boil and then reduce to a simmer, cook for 15-20 minutes. Remove from the heat and then blend until smooth. Set to one side. 

Cream Filling

Add all ingredients into a processor and blend until smooth. I needed to add a little water but no more than a 1/4 cups worth. Set to one side. 

Vegetable Layer

In a large skillet heat the oil and then saute the peppers, carrots, courgette and Brussels sprouts. Stir well to coat in the oil and then cook over a low heat for 15 minutes. Add the chopped baby spinach and cook until the spinach has wilted. Remove from heat and set to one side. 

Assembly: 

Pre-heat the oven to 350'F/200'C/GM 6 and ready a 11" by 8" lasagne dish. 

Lay a thin base of marinara sauce over the bottom of the dish and then cover with lasagne sheets. Then add more marinara...followed by a layer of veggies...then the creamy sauce. Repeat this once more. Then one more layer of marinara and noodles. A final layer of marinara smoothed over the top of the noodles and then liberally sprinkle the top with the breadcrumb/vegan cheese mix. Season with freshly cracked black pepper. 

Cover loosely with foil and then bake for 30 minutes covered then 15 minutes uncovered. 
Remove from the oven and serve...

Gratuitous close up of this creamy lasagne...

Enjoy!

Thanks for stopping by and I hope your Sunday has been a peaceful one...

~Red~ 

NB: The recipe for K.I.S.S Marinara Sauce is not mine and therefore I take no credit for it's creation. That is the hard work and creative talent of Isa Chandra Moslowitz and Terry Hope Romero. Also the recipe for the Creamy Filling is not mine and once again I take no credit whatsoever for its creation as that is the hard work and talent of Heather @ A Side Of Sneakers. I thank all of them for such great recipes which helped me create this lasagne. Respect...~R~ 





 

Vegan Canape Board

Rocket & Roses HQ Play List:

Chris Cornell ~ No Such Thing
Joan Jett ~ School Days
Madonna ~ Forbidden Love
Cyndi Lauper ~ Hymn To Love
Sarah McLachlan ~ Building A Mystery (Live)
Nirvana ~ Territorial Pissings
Gotan Project ~ Santa Maria (Del Buen Ayre)
Jamie Cullum ~ 21st Century Kid
Lady Antebellum ~ Singing Me Home
Jason Collett ~ Blue Sky 
Plant & Kraus ~ Nothin'
Blondie ~ Hanging On The Telephone
INXS ~ Beautiful Girl 
Beth Hart ~ Forever Young

Canapes look great served on a board, left on a table for people to enjoy...

When my health is good I often invite loved ones round for dinner parties. I find the organisation easy and the creating of the menu's peaceful. The cooking for these events is often exhausting but I enjoy that. My theory is...if I'm gonna be exhausted than better it be for hard kitchen work than simply breathing!...hey it works for me. lol. This canape creation started with the making of Chestnut & Lentil Pate...and the thread spun from there...

So in the mini pepper boats is Chestnut & Lentil Pate...in the red chicory leaves is plain hummus with carrot strips and lastly the hollowed out thick slices of cucumber is a simple plain vegan soft white cheese sprinkled with chives. The cut cherry tomatoes have freshly ground black pepper to bring out their sweetness.
 

If a board doesn't suit you then setting out on a plate, to hand around, works well too...

My rule for canapes is to keep it simple...this board/plate took 5 minutes of preparation and looks very attractive if I do say so myself. lol. Hosting parties can actually be good fun..lol. 

Thanks for stopping by and I hope your Monday is going well?

~Red~ 

NB: The Chestnut & Lentil Pate is not my recipe and is the creation of Isa Chandra Moskowitz & Terry Hope Romero.

 

Isa & Terry's Chestnut & Lentil Pate

Rocket & Roses HQ Play List:

Soundgarden ~ Taree
The Union ~ Siren's Song
Orianthi ~ Fire
Jem ~ On Top Of The World
Deep Dish ~ Flashdance 
Beth Rowley ~ Sweet Hours
Beth Hart ~ I'll Take Care Of You
Missy Higgins ~ All In My Head
Auf Der Maur ~ I Need I Want I Will
Faith No More ~ Ricochet
The Dodge Brothers ~ Churchhouse Blues
Mike Patton ~ Che Notte!
Jackson Browne ~ The Naked Ride Home
Nerina Pallot ~ Geek Love 

Can't silence be deafening? I've just had the most splendid day with my little nieces. I was just starting to make veggie lasagna for lunch when they arrived and in minutes they were strapped into their aprons and 'helping'. We had so much fun...and they only ate about half of the fillings and sauce..lol. I was so happy when Noo decided to start munching on raw broccoli and then decided to try orange and yellow peppers. She even had a side salad of them with her pasta. Happy, happy Auntie! It was an all round great day and I only wish my poor sister was getting some more sleep because she looked shattered. But they are now all gone and the house is silent once more...till next Saturday. So today's recipe...

I really enjoy a good pate and actively collect new recipes and create my own all the time. They are so versatile and I use them for sandwich fillings, toast toppers, jacket potato fillers, dips and also served inside salad veggies as a canape. I was flicking through my copy of Veganomican and this recipe caught my eye because I had two packets of vacuum packed chestnuts that were just on their sell by date. I always like a great pate in a tub in the fridge over the festive period so I have as little as possible to make. After all of the rich festive foods I enjoy a simple slice of toast with a spread of pate.  I have made one adaption to Isa's and Terry's original recipe...I used 2 tbsp garlic infused oil & 2 tbsp rapeseed/canola oil instead of their 1/4 cup of grapeseed. I just prefer the mellow garlic flavouring...and to be honest I forgot to add the fresh garlic to the cooking lentils..lol

The hardest part of this recipe is being patient whilst the lentils cook...lol. Then it's simply a matter of throwing everything in the processor and letting it do its magic. 

The pate is deeply satisfying and surprisingly light. No one ingredient overpowers the others and the flavour is rounded by the wholesome lentils and chestnuts. I've enjoyed it used as a canape, on toast and with salad in a sandwich. All were delicious...

Chestnut & Lentil Pate in Mini Pepper Boats

Chestnut & Lentil Pate (Adapted) Makes 2 cups of pate
(Recipe from Veganomican/Moskowitz/Romero)

1lb whole cooked chestnuts
1/2 cup french/puy lentils, rinsed and drained
2 1/3 cups of water for cooking lentils 
1/2 cup water for processing 
2 tbsp garlic infused oil
2 tbsp rapeseed oil
1/4 tsp low sodium salt
2 tbsp fresh parsley, chopped
1/4 tsp ground nutmeg

In a small saucepan add the lentils and water, bring to a boil, reduce to a simmer. Simmer for 30 minutes until lentils are tender. Drain well and then place in a processor with the chestnuts and blend a little. Then add the 1/2 cup of water and process until smooth. Add the oils, salt and parsley and blend again until smooth. If the mixture seems too thick add a little more water. It should be thicker than the consistency of hummus, by not by much. 

Place in a airtight container and store in the fridge until ready to use. 

Gratuitous foodie close up shot...cute little boats, eh? lol

Enjoy! 

Thanks for stopping by and I hope your DAY has been a fantastic one....

~Red~   

NB: This is not my recipe so therefore I take no credit for it's creation. I merely adapted the very excellent recipe by Terry Hope Romero and Isa Chandra Moskowitz and send thanks to them for the great cookbooks. ~R~  

 

Rocket & Roses Baked Eggplant with Marinara Sauce (GF)

Rocket & Roses HQ Play List:

Chely Wright ~ For The Long Run
Gina Sicilla ~ Addicted
The Band Perry ~ Lasso
Scissor Sisters ~ Filthy/Gorgeous
Joan Jett ~ Don't Abuse Me
R.E.M ~ Nightswimming
Pearl Jam ~ Rearviewmirror
Queens of the Stone Age ~ I Sat By The Ocean
Orianti ~ Shut Up And Kiss Me
Santana ~ Adouma
Lissie ~ Oh Mississippi
Billy Joel ~ Tell Her About It
Jacqueline Du Pre ~ Sicilienne
Europe ~ Roll With You

In my vegetarian days..gosh they seem so long ago now..lol...eggplant/aubergine was one of those vegetables that I would groan when served. It was always woody or chewy or a combination of both. It was up there with mushrooms, avocado and tofu for me...I was convinced I would never enjoy any of them. Ever! Nowadays I can enjoy tofu in its many forms as long as its not cold lumps of the white stuff...I enjoy it made into frittatas, omelette's, Spanish omelette and many other ways. Only this week I found a great recipe for enjoying avocado!! Hooray! Sadly I am still at odds with mushrooms...I don't enjoy the taste or texture so I fear that one is doomed. I can just about tolerate them thinly (I mean wafer thin sliced...see through!...) sliced in something with huge flavours. Eggplant or aubergine as they are known in England, I can enjoy them as long as they are in small cubes when in a stew...or melt in your mouth tender when stuffed. If there is a hint of toughness or chewiness I'm outta here. lol.

Back in the day my good friend Michael and his lovely husband Tim took on the mission of making me find my aubergine love. Michael is from a strong Italian/American family and was taught all the family's secret recipes and one being Eggplant Parmesan. He patiently reassured me it was vegetarian and that I would love it. One evening I sat at their dining table as Michael put the finishing touches to his masterpiece...my heart sinking with the thoughts of "Oh god what if I really don't like it..." because he had poured love into every step. I had to admit though it smelt so good when it was baking in the oven. Finally we sat down to eat and I overloaded my plate with salad so that my piece of eggplant would be a small one..lol. (What a brat!! lol) Tim cut my serving and placed it on my plate and he and Michael did the one thing I really didn't need...they waited for me to take my first mouthful...(I hate people watching me eat..)..I told them to get their own plated up and I would wait for them. As they faked busy I sat staring at my plate...it smelt divine...but it was still eggplant. I picked up my knife and fork and carefully cut off a small piece and brought it to my lips and then went for it. I bit into the most delicate and beautifully flavoured thing I had ever had cooked for me. I actually groaned with pleasure as I ate and cut my next piece. Michael never stopped grinning all night and even called his Mom back home and reported in that it had been a huge success. Cute! I never ate anything else when dining at their home from then on. lol. I wasn't complaining because it was nice to be cooked for. Over the years I have tried many other Eggplant Parmesans and never had one to equal it. I am always disappointed. I am a one Eggplant Parmesan girl...Michael's and always will be. Then I became vegan and the point was moot. Of all the cheeses from back in the day Parmesan is the only one I miss because it was sharp in flavour and never went gloopy or fatty. And I always bought the veggie option. Recently they have started to sell vegan Parmesan in our health food shop and although its sharp...its strong and I mean strong...1 tsp of the stuff is enough to overpower and destroy a dish made for 8! It's ok but it's not great.

I have been craving Michael's food of late. Maybe because it was the ultimate comfort food or because its that time of year...I really don't know but it inspired me to try and make something in honour of that lovely evening many years ago. So this ones for you Michael..Peace, Love & Light..wherever your soul is now.

I wanted mine to be simple, easy to make, healthier (Sorry Michael and Michael's Mom) and not be based around the whole cheese factor. So I made a choice to leave out the cheeze completely and for it to be used as a condiment at the end if desired. I also wanted mine to be Gluten Free. I decided to dip mine into a Low Fat Italian salad dressing then coat with Quinoa flakes. My method of cooking the eggplant was simple..onto a tray and baked in a hot oven. My marinara was, as always, the K.I.S.S Marinara sauce from Isa & Terry's Veganomican cookbook. It never fails and is always perfect in flavour. So I take no credit for the sauce. lol.

It worked! OK its a long way from Michael's heady dish but its a damn good version and the eggplant was tender and succulent and the quinoa flakes worked a treat. Combined with the sauce...well..Oh Yum! lol. And you get to enjoy leftovers in a sandwich the next day, should you choose.

R & R's Baked Eggplant with Marinara Sauce...perfect with a side order of steamed veggies.

Rocket & Roses Baked Eggplant with Marinara Sauce
(Original recipe from the Rocket & Roses Vegan Kitchen..except for the sauce..) 

2 medium eggplants, cleaned and sliced into rounds
Low fat Italian dressing to coat
Quinoa flakes to cover

K.I.S.S Marinara Sauce:
1 tbsp olive oil
4 cloves of garlic, minced
2 tins of chopped tomatoes
1/4 tsp dried oregano 
1/4 tsp dried thyme
1/2 tsp low sodium salt (my preference)
1/2 tsp sugar (optional) 

vegan Parmesan (optional)

Preheat the oven to 2oo'C/400'F/GM 6 and prepare two large baking sheets. Stray lightly with a spray oil. Take your slices of eggplant and then dip them into the dressing and brush off the excess on the side of the bowl and then place them into the quinoa flakes and cover each side and then place onto the trays until all slices are coated. Place the trays into the hot oven and bake for 9 minutes and then take them out and carefully flip them over and swap the trays around on the shelves for even cooking. Bake for a further 9 minutes, checking at the five minute mark to make sure there is no burning. (I baked mine for a further 5 minutes and then turned the heat off...and left the door ajar as I finished making the sauce and steaming the veggies. They were perfectly cooked at this point) 

They should look toasty like this! Golden brown discs of eggplant.

In a saucepan heat the oil and then add the garlic...keep it moving until it's lightly golden and fragrant. Add the tomatoes, herbs, salt and sugar and pepper and stir well to combine. bring to a simmer and cook without a cover for 15 minutes.

On a serving plate ladle a small spoonful of the sauce and then layer with slices, repeat and then put a little more sauce on the top of the stack. If using...grate a little vegan Parmesan cheeze on top. Serve with steamed veggies. 

Gratuitous foodie shot...enjoy...lol

Enjoy! 

Thanks for stopping by and I hope your Wednesday is a good one...

~Red~ 

 

41st Birthday Cupcakes: Isa & Terry's Banana Split Cupcakes

Rocket & Roses HQ Play List:

Thunder ~ Higher Ground
Bowes & Morley ~ Sick & Tired
Idil Biret ~ Chopin: Nocturne #1 in B Flat Minor
TOFG ~ The Night That Davey Caught The Train
Patti Smith ~ When Doves Cry
Chris Cornell ~ Can't Change Me
The Pretenders ~ Talk of the Town
Terra Naomi ~ Umbrella
Kid Rock ~ American Bad Ass
Joe Nichols ~ I'll Wait For You
Soundgarden ~ Room A Thousand Years Wide
Natalie Clein ~ Brahms: Cello Sonata#2 Adagio Affetuoso
The Cranberries ~ Show Me
Little Angels ~ I Ain't Gonna Cry


Yesterday...*sighs* I reached the grand age of 41. Where did this last year go...doesn't seem five minutes since I was trying my best to live in denial. However I am always aware of a simple quote I read around that time...

Yep..humbled me greatly, then and now. And even when I am going slightly hinkey about stepping into my early forties (note...early!...lol) I am grateful that no matter how hard this year has been..I have had another year. And at times it's been doubtful. So all happy here.

After all the celebrations last year I wanted a quiet birthday this time. As my birthday is on a Sunday this year, we decided to have a casual birthday lunch with my Mum, sister and little ones on the Saturday...a slightly more fun family day with cupcakes....and happy cupcakes at that. Then on Sunday we are met up with our friends for a lunch at a bar called Goucho's. I'll report back on that later next week. And again...followed by birthday cupcakes. lol.

My choice..well I say mine..with a little help from my sister..lol..was Banana Split Cupcakes. Once again the recipe is the creation of Isa Chandra Moskowitz and Terry Hope Romero's and from their awesome cookbook Vegan Cupcakes Take Over The World. My copy of their book is barely in one piece now and has so much tape in it holding pages together..lol.

'We' chose them because our inner child (something that happens a lot when my sister and I get together..despite our 11 year age difference lol) called out to them. I remembered going to a nice (not greasy spoon style..yuck) café when I was a kid and sharing a banana split with my Mum. Happy times.

So once ML got home last night the cupcake production line started. Apparently making them was great fun..as you got to swirl stuff into the batter. lol. And I thought my inner child was bad..lol.

Decadent close up..lol

The cupcakes were very good and despite looking terribly sweet..they weren't as sweet as imagined. The cake was very tasty and the hits of pineapple, banana and dark chocolate were sublime. Then the topping was a heady hit of childhood memories as you waded through the cream, cherry, nuts, chocolate drizzle and sprinkles. OK so there was clearly a way of eating these cupcakes. Take off the bottom part of the cake and enjoy the subtle textures and flavours...then dive into the top of the cake with the toppings and cling on and enjoy the sugar rush ride. lol. Great fun....and exactly what was needed. Thank you once again to ML for making yet another wonderful birthday creation.

ML said this is the arty shot!...lol

Isa & Terry's Banana Split Cupcakes Makes 12

1/2 cup of pineapple preserves
1/2 cup of very ripe bananas, mashed well
1 1/4 cups of all purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup of granulated sugar
1/3 cup of canola/sunflower oil
2/3 cup of rice milk
1 1/2 tsp vanilla extract
1/2 tsp almond extract (we didn't use any..)
1/4 cup of finely chopped dark chocolate

Toppings:
Vegan Fluffy Buttercream Frosting..
Quick Melty Ganache
(recipes below)
fresh sliced bananas if serving immediately or
banana chips
1/4 cup finely chopped walnuts
chocolate or rainbow sprinkles
6 candied cherries, cut in half optional

Preheat the oven to 350'F and line a muffin tin with liners.

Stir pineapple preserves in a small pan over a low heat till melted and they pour easily when scooped with a spoon. Set to one side.

Push the bananas through a sieve or blender to remove all the big lumps. It should be fairly smooth.

Sift the flour, baking soda, baking powder, salt and sugar in a large bowl and mix. In a separate smaller bowl, whisk together the oil, rice milk, vanilla and almond extract and mashed banana. Create a well in the centre of the dry ingredients and fold in the wet ingredients..mixing to just combine. Do not overmix..small lumps are OK.

Fill liners two thirds full. Top the batter of each cupcake with 1 tsp of preserve and 1 tsp chopped chocolate. With a small knife, carefully stir two or three times to stir in the preserves and chocolate. Bake for 20 - 22 minutes till a knife or toothpick inserted comes out clean. Cool completely on a wire rack before topping.

Vegan Fluffy Buttercream Frosting

1/2 cup of nonhydrogenated shortening
1/2 cup of nonhydrogenated margarine
3 1/2 cups of icing sugar, sifted if lumpy
1 1/2 tsp vanilla extract
1/4 cup soya milk

Beat the shortening and margarine until well combined and fluffy. Add the sugar and beat for about 3 minutes more. Add the vanilla and soya milk and beat for another 5-7 minutes until fluffy. Store in the refrigerator until ready to top the cupcakes.

Quick Melting Ganache

3 tbsp soya milk
1/3 cup of dark choc chips

Heat soya milk over a medium heat until just about to simmer. Remove from the heat, add chocolate chips and stir till the chocolate has melted and soya milk is combined. Set aside and leave to cool for 10 minutes. With a spatula spoon, scoop into a prepared pastry bag or plastic bag with the corner cut off, or drizzle haphazardly with a fork. This ganache will set when fully cool.

To assemble:

Top cooled cupcakes with vegan buttercream icing that is piped through a large icing bag with a large star nozzle. Drizzle with quick melting ganache and then scatter with nuts, banana and a cherry. Keep until ready to serve.

Enjoy! And as always many thanks to the vegan guru's that are Isa Chandra Moskowitz and Terry Hope Romero.

Thanks for stopping by and I hope your week is a splendid one...filled with Happy.

~Red~

Christmas Chocolate Cupcakes

Kitchen Play List: Bing Crosby ~ White Christmas
                                     Nat King Cole ~ The Christmas Song
                                     Dean Martin ~ Let It Snow! Let It Snow! Let It Snow!
                                     Peggy Lee ~ Winter Wonderland
                                     

Christmas Chocolate Cupcakes

Ah cupcakes..there is always an excuse to make some, isn't there? I especially like making them when asked to do so for a gathering. And that is exactly what these were made for. My Love's colleagues were having their Christmas office gathering and everyone was asked to bring something and I was asked to make some cupcakes. And there was an extra request that they be chocolate. I always use the same recipe for chocolate cupcakes and it's a no brainer really..I always turn to Isa and Terry's wonderful cookbook Vegan Cupcakes Take Over The World 

I have never been let down by this recipe..it always delivers and everyone always loves it. Even people who aren't the biggest chocolate cupcake fan (Myself included!) seem to enjoy them. I kept it really simple and made a chocolate topping of icing sugar, cocoa powder and water..I mixed and added until I got my preferred consistency. And then topped them with a simple fondant star with a green ball. That's the Christmasy part..don't ya know! ;o) lol 

I think I inhaled more icing sugar and cocoa powder than I put in the topping..*cough cough* This is why I usually get My Love to mix the icing...lol 

Aren't they pretty? I love stars...lol

Christmas Chocolate Cupcakes Makes 12 
(Recipe from Vegan Cupcakes Take Over the World/Moskowitz&Romero)

1 cup soy milk
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 tsp vanilla extract
1/2 tsp chocolate extract
1 cup all purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda 
1/3 tsp baking powder
1/4 tsp salt

Preheat the oven to 350'F/180'C/Gas Mark 4 and line a muffin pan with paper or foil liners.

Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla & chocolate extracts to the curdled soya milk mixture and beat until foamy. In a separate bowl sift the flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to the wet ingredients and beat till no large lumps remain (a few tiny lumps are okay) 

Pour into liners, filling three quarters of the way. Bake 18 to 20 minutes, until a toothpick inserted into the centre comes out clean. 

Transfer to a cooling rack and let cool completely. 

Could not get this angle right..but wanted to show how they looked in the cupcake caddy and how they were displayed.

Top with a simple cocoa powder, icing sugar and water icing. Then using vegan fondant icing..cut out some stars and press a green ball decoration into the centre and then press down gently on the top of each cupcake. Leave to set. 

Once again a huge Thank You to Isa and Terry for a fantastic recipe and cookbook..~R~

Enjoy! 
~R~
 

Green Tea Cupcakes and friends....

It was our good friend D's birthday last week. Health permitting I always offer to make loved ones, friends and family, a celebration cake or heap of cupcakes. And this year D chose Green Tea cupcakes from a recipe I use from Isa and Terry's Vegan cupcakes take over the world

Green Tea Cupcakes for a good pal

I first made these for My Loves 40th birthday party in November 2010 and I just couldn't get the recipe or baking to go right. I made 7 batches of these cupcakes to get 24 good ones to be iced and go on the 40th Cupcake Birthday Table. It was also the first time the oven started to act up! *sighs* For photos of some of my other celebration cakes and photos from My Loves 40th Birthday Cake Table click here!

On the day of the party friends and family came round for a quick meal of wholemeal spaghetti and bean balls in marinara sauce or Potato & Leek Soup with Irish Soda bread...Picture a production line of people (just over 20)  filling various plates with food and 'copping a squat' in any spare spot they could find to eat their meal before we left for the venue. 

Most of the guests had turned up early and helped finished topping, pasting, decorating and generally helping anywhere they could. There were a lot of cakes to finish lol. D saw that the Green Tea Cupcakes needed decorating and offered me the help to ice them. At which point I think I had a minor meltdown and explained that I still needed to make pink little flowers to go on each one after the icing had been done. She calmly took the tools needed, icing and colouring and got stuck in. The next time I saw her, she had my step cousin Jake sat at a table and they were patiently hand cutting tiny little flowers and decorating each cupcake. They were deep in conversation having only met for the first time that afternoon...I watched from the doorway and felt able to leave the cupcakes in their very obviously capable hands. There was a huge bag of reject cupcakes from these batches and D & B took them off our hands lol. They may not have looked good but apparently they tasted just fine! lol


So it wasn't really a shock when D asked for some of these cupcakes this year..lol. And I may be used to the failing oven's quirks now because the three batches I baked off for her celebration came out just fine. I even tried one and enjoyed it very much, after claiming last year to hate the demon cupcakes....two days of baking solid with my pal and not enough sleep were probably the cause of this statement. But I was able to appreciate them this time round. I have to confess I didn't hand cut the flowers...I cheated and bought a little flower cutter. lol 

Green Tea Cupcake Production Line lol

Green Tea Cupcakes Makes 10-12 cupcakes
(Recipe from Vegan Cupcakes Take Over the World/Moskowitz/Romero)

1/2 cup soya yoghurt
2/3 cup of rice milk
1/4 tsp vanilla extract
1/3 cup canola oil (I used sunflower)
1/2 tsp almond extract
1 1/4 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
3 tsp matcha tea powder
1/4 tsp salt
3/4 cup sugar

Green Tea Glaze:
2 tbsp vegan margarine
1 cup icing sugar
1/4 tsp matcha tea powder
2 tbsp rice milk
1/4 tsp almond extract
Drop of vanilla extract

1/4 cup of vegan fondant icing
Tiniest drop of pink food colouring ~ TINIEST! 
1 tsp of vegan fondant icing for the flower centres


Preheat the oven to 350'F/180'C/Gas Mark 4 and line a muffin pan with cupcake liners.

In a large bowl add the yoghurt, rice milk, vanilla, oil, and almond extract, beating well to blend in yoghurt. Sift in the flour, sugar, baking powder, baking soda, matcha tea powder and salt. Stir to combine the wet with the dry and to break down the big lumps. 

Fill the cupcake liners to 2/3 full and place in the oven and bake for 20-23 minutes. (Mine took 23 minutes per batch ~R~)  When baked remove from the oven and leave to cool completely before attempting to top them. 

For the icing...With a hand held electric mixer beat the margarine to fluff and mix in the icing sugar and matcha tea to form a crumbly texture. Slowly beat in 2 tbsp rice milk, almond and vanilla extract. If the icing sugar is to spread add additional rice milk a tsp at a time. 

For the flowers..in a bowl place the fondant icing and drip the colouring onto it and then knead the icing until the colour has spread throughout the icing in a uniform colour. Then roll it out between two sheets of greaseproof paper until a 1/4 " thick. Then cut out 12 flower shapes either by hand or by flower cutter. Using a toothpick gently press down onto each petal. Then prick the centre of each flower. Using the tsp of white icing divide it into 12 pieces and roll them into little balls and press into the centre of each flower. 

To assemble...frost the top of each cupcake with the Green Tea Glaze and then place a flower off to one side. Press it down gently to make sure it's attached and repeat with all the remaining cupcakes. Voila! Green Tea Cupcakes...

Enjoy! 
~R~
~~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
 
I wasn't the only one baking cupcakes for D this year. Her lovely, B, made the most gorgeous giant cupcake cake ~ Chocolate with Vanilla Frosting. Doesn't it look good? I'm told the sheep in the photo is called Bertha. lol. I have a giant cupcake mould and I have never been able to get a decent result from it so major kudos to B for making this fabulous cake. 

B's wonderful Vegan Chocolate with Vanilla Buttercream Giant Cupcake

I love baking for celebrations and hope to do so for many years to come. I think the world is a little nicer place with a little or giant vegan cupcake in the world. And as ever a huge thank you to Isa and Terry for writing the cookbook...

And it would be remiss of me to not say "Happy Birthday D..." Xxx 

Update: Happy to report that cupcakes were enjoyed immensely by all pals who attended the gathering. All had at least 2 each if not more and some took more home. lol. And we were treated to a wonderful Lebanese Banquet for dinner...so falafels, spinach parcels, spiced potatoes, wonderful salads, breads and fruits were enjoyed by all. It was a very lovely way to spend a Sunday afternoon and evening. So thanks to D & B for inviting us along... :o) ~R~

Additional Update: My Love just commented that I didn't mention the incident of my nearly choking to death on a falafel as I watched D,  B, My Love and St ballet dancing to Winner Takes It All by Abba on the new ABBA Wii Game. I felt it would be wrong to mention the fact that I was crying with laughter at watching them throughout this song...I even got the Muttely giggles and I'm lucky my eye make up was waterproof or I would of ended the evening looking like Alice Cooper! But I wouldn't be so mean as to mention any of this ;o) lol 

Hope you all had a good weekend? 
~R~