Etsy Metal Blog Carnival: Food for Thought
What do you eat?
Fruits and vegetables. I love avocados and asparagus, except for when I forget about eating the asparagus then later use the restroom. My beverage of choice besides water would be iced soy latte/coffee or hot tea in the winter. I love eating cultural food like Indian, Vietnamese, Italian, Mediterranean, Thai, Mexican and my latest favorite is soul food. I love to cook and when I’m not at my studio I’m probably at home whipping up some vegan dishes and treats.
Below: Vegan Jamaican patty with asparagus (left) Vegan coconut lime cupcakes (right)
What won’t you eat? I’m a lacto-vegetarian (no eggs, no meat) who won’t drink milk or consume certain milk based items like yogurt or ice cream. I prefer veganized food and if it weren’t for yummy melted cheese I’d be a full vegan, tried but caved in for a slice of pizza after a year. Other than that I can’t stand the taste of celery and cauliflower kind of freaks me out. I also try to stay away from heavily processed food and definitely no fast food.
Do you suggest any interesting pairings? Toasted maple pecans and apple slices in a mixed green salad.
What’s your favorite studio snack? With the crazy heat wave this summer my studio has been rather warm, its in an old non air conditioned mill, and a great cool treat has been frozen blueberries or watermelon. I also enjoy a Clif Bar here and there as well as Koala Crisp cereal with almond milk.
Include a favorite recipe.
Vegan York Peppermint Patties (Altered recipe from Vegweb.com)
Makes: About 30 small patties
Prep Time: 1-2 hours
Ingredients:
1/3 cup corn syrup (or alternative, I used agave nectar)
1/4 cup vegan buttery spread, softened (I use Smart Balance)
3 - 4 cups powdered sugar
1 1/2 teaspoons of peppermint oil/extract ( I like more)
A bag of vegan chocolate chips (I use the Trader Joe’s brand)
1. Whip together syrup, margarine, and peppermint. Add sugar by the cup while mixing. You should end up with a crumbly, sort of dry bowl of stuff. Pick up a small handful of stuff and start to press it into shape. The size you want is up to you. If it sticks to your hand add a little more powdered sugar. If it doesn’t hold a marzipan like consistency add a little more syrup
2. This is the first time consuming process. It's easiest to use a cookie sheet covered with wax paper/plastic wrap to place them on. I roll the peppermint dough into balls then smush them with the palm of my hand. Form if needed.
3. Next melt the chips until creamy and stir-able. I use a pyrex measuring cup and microwave the chips on med-high for 1-2min. I then use a butter knife to coat the patties. This can be a bit messy but the easiest way I’ve done this is to coat one side of the patty at a time. Smear the chocolate on the top of the patty first then put it in the fridge for 10-15 minutes. Once that layer is hardened do the back and sides of the patty and place it back in the fridge until chocolate is solid and covers the patty!
4. Last step...Eat and Enjoy!
Here is the links of other Etsy Metal members participating in this month’s carnival blog:
http://ninagibsondesigns.blogspot.com/
http://vtakahashi.blogspot.com/
http://wildflowerdesigns.blogspot.com
http://metalriot.blogspot.com/
http://annhartleystudio.blogspot.com/
http://cynthiadelgiudice.blogspot.com/
http://discomedusa.typepad.com
http://www.inbarbareket.net/
http://www.fluxplay.blogspot.com
http://bcyrjewelry.blogspot.com
Midnight Snack - Low Fat Vegan Vanilla Cupcakes
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Being a vegan, now a lacto-vegetarian, for almost a year forced me to seek out new ways to cooking and baking, especially for my sweet tooth. I was a bit skeptical about making certain vegan foods, especially when it came to cookies and cupcakes, and I guess the reason for this blog (which may become a monthly thing) is to prove that even the lacto and/or ovo free dishes are just as tasty!
This recipe was taken from one of my favorite cookbooks, 'Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule'. The cookbook is by Isa Moskowitz Terry Romero who founded and hosted The Post Punk Kitchen , a public access show relating to cooking delicious vegan dishes and treats. I highly suggest checking their show and cookbooks!
Ready to get to your bake on? Today's treat is "Sexy Low Fat Vegan Vanilla Cupcake!" Low Fat what? Yes again I was wondering how these were going to turn out and trust me these cupcakes may lack in one thing and its not taste!
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Ingredients:
1/2 cup vanilla soy yogurt
2/3 cup fat free vanilla or plain soy milk
1/4 cup unsweetened applesauce
3 tbl canola oil
3/4 cup granulated sugar
1 1/2 tsp vanilla extract
1 1/4 cup all-purpose flour
2 tbl cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
Makes 12 awesome cupcakes!
1. Preheat oven to 350 and line a muffin pan with cupcake liners.
2. In a large bowl, whisk together yogurt, soy milk (or "milk" of preference), applesauce, oil, sugar and, vanilla.
3. Sift in flour, cornstarch, baking powder, baking soda, and salt, and mix.
4. Fill the cupcake liners three-quarters full. Bake 22 to 24 minutes until a knife or toothpick inserted through the center of one comes out clean.
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5. Transfer to a cooling rack to cool completely.
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While cupcakes are cooling you can get started on some superb chocolate frosting!
Chocolate (Almond) Frosting:
Ingredients:
1/4 cup vegan butter or margarine (I use Smart Balance)
1/4 cup shortening
1/2 cup unsweetened cocoa powder (sifted if there are clumps)
2 1/2 cups powdered sugar
3 tbs soymilk
1 1/2 tsp of vanilla or almond extract
Cream together margarine and the shortening together until well combined. Add cocoa powder and incorporate well. Add the confectioners sugar in about 1/2 cup batches and beat well, adding little splash of soymilk after each addition. When all ingredients have been well incorporated, add the extract (I used almond) and beat until light and fluffy (about 3 minutes with a hand mixer, 7 minutes if mixing with a fork).
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After cupcakes have cooled spread frosting on, after that DEVOUR with pleasure! Mmmmm.
