Rocky Road Cupcakes

Makes 12 servings

Cupcakes

1 ¼ cups flour
¾ cup sugar
½ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon instant espresso powder (optional)
1 cup nondairy milk
1 teaspoon vinegar
1⁄3 cup vegetable oil
1 teaspoon pure vanilla extract
½ cup vegan chocolate chips (optional)
Sweet & Sara Vanilla Marshmallows

1. Preheat oven to 350°.
2. Line one 12-cup muffin tin with cupcake papers. Set aside.
3. Sift together the flour, sugar, cocoa, baking soda, salt, and optional espresso powder. Mix in the milk, vinegar, oil, and vanilla. Mix together until smooth. Add optional chocolate chips.
4. Carefully spoon the batter into the cupcake liners, filling them about two-thirds full. Add one Sweet & Sara marshmallow in the center of each. Bake for 16 to 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
5. Cool the cupcakes completely before icing with chocolate frosting (recipe below).

Frosting

½ cup soy margarine, melted
2⁄3 cup cocoa powder
1⁄3 cup soy, rice, or almond milk
1 teaspoon vanilla extract
3 cups confectioners’ sugar

Toppings

Sweet & Sara Mini Marshmallows
Sweet & Sara Rocky Road Bark (chopped into pieces)
Sweet & Sara Cinnamon Pecan Marshmallows
coconut flakes (optional)

1. In a large bowl, mix margarine and cocoa together until combined.
2. Add milk and vanilla; beat until smooth.
3. Gradually beat in confectioners’ sugar until desired consistency is achieved. Adjust with more milk or confectioners’ sugar if necessary.
4. For Rocky Road Cupcakes: Top with Sweet & Sara Mini Marshmallows, Sweet & Sara Rocky Road Bark pieces, or Sweet & Sara Cinnamon Pecan Marshmallows.
5. For Snowball Cupcakes: Top with coconut flakes (for a special touch, add natural coloring made from beets).

This is from:

http://www.humanesociety.org/news/magazines/2010/07-08/a_rocky_road_to_sweet_success.html

Vegan Sausage

I'm tired of searching my gmail account for this recipe every time I want to use it! So here it is, Megan's Famous Vegan Sausage Patties: http://allrecipes.com//Recipe/breakfast-sausage/Detail.aspx Replace the pork with about 2 cups of granulated TVP that has been simmered in Bragg's and nutritional yeast.  You may need to add some flax meal "egg white" as a binder. Enjoy! Flaxseed meal "egg whites": One tsp flaxseed meal and three tsp water equals one egg. Mix well and heat in the microwave for 15 seconds. Stir. If it's not yet hot, heat it another 15 seconds. Stir, and set aside to cool until the consistency is raw egg-like.

Nut Milk

I was excited to see a recipe for nut milk on this non-vegan newsletter. Yum!!! http://us1.campaign-archive1.com/?u=1363cc32663bcfcce23fb405f&id=899bf67eec&e=f9004783da

Mac & Cheese

Here is an amazing recipe that Megan found:

http://bittersweetblog.wordpress.com/2011/06/24/reunited-and-it-tastes-so-good/

She added a little bit of broccoli once, and OMG!!! So good.

Spaghetti Bolognese

This is a fantastic recipe from food.com. Enjoy!!! http://www.food.com/recipe/vegan-bolognese-285382

Ingredients

• 1 -2 tablespoon olive oil
• 1 onions, chopped
• 1 carrots, diced
• 2 garlic cloves, minced
• 1 tablespoon basil
• 1 tablespoon oregano
• 1 tablespoon thyme
• 1 bay leaves
• 1 teaspoon crushed red pepper flakes
• 1 cup textured vegetable protein, not re-hydrated
• 2 -3 tablespoons soy sauce ( or Braggs liquid aminos)
• 1 cup vegetable stock
• 1 (6 ounce) cans tomato paste
• 2 tablespoons nutritional yeast
• 1 (28 ounce) cans crushed tomatoes
• 1/2 cup fresh parsley or 1/2 cup basil, chopped
• 1 lb whole wheat spaghetti

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  Directions

  1. In a large dutch oven, heat the olive oil over medium heat.
  2. Add the chopped onions and carrots and saute for about 5 minutes, until they begin to soften.
  3. Add a pinch of salt and pepper to taste. Don't add too much as you will be adding soy sauce later for color.
  4. Then add dry italian seasonings and crushed red pepper, if using. Mix well and add a bit more olive oil if pan looks dry.
  5. Add minced garlic and stir until fragrant.
     
     6. Next add the dry TVP, and stir to coat evenly with onion, carrot and spice mixture.
     7. Then add the soy sauce, which will give the TVP great flavor, and a bit darker color.
     8. Pan will be dry, so quickly add the cup of vegetable broth to rehydrate the tvp.
     9. Stir to coat all the tvp well, scraping the sides of the pan if needed.
     10. Let simmer for a minute or two.
     11. Next add your can of tomato paste, mix well and cook for a minute or two before adding the large can of crushed tomatoes.
     12. As sauce begins to bubble, be sure to stir in the tomato paste into the crushed tomatoes.
     13. Reduce heat to low, and simmer while you cook pasta.
     14. Cook whole wheat pasta in a large pot f boiling salted water for 7-9 minutes, or until al dente.
     15. Drain pasta and place in large serving bowl.
     16. Top with bolognese sauce, chopped fresh basil or parsley and serve.