Raspberry Limeade Cupcakes

Raspberry Limeade Cupcakes~
Yield: 2 dozen

I made these for a girls night, and they were a hit :) These little gems, scream summer! If you like food coloring, than add a few drops of green to the cupcake batter. I'm not a fan of the artificial coloring, since I had read somewhere that the food dye is tested on animals.

Cupcake Batter
1 1/2 cups plain unsweetened hemp milk (really any non-dairy milk will work)
1/2 cup lime juice
2 1/2 cups unbleached all-purpose flour
1 1/3 cups sugar
1 teaspoon baking soda
1 teaspoon salt
2/3 cups melted coconut oil
1 teaspoon vanilla extract
2 Tablespoons lime zest chopped

1. Preheat the oven to 350 degrees.

2. Combine non-dairy milk and lime juice in a medium bowl. Allow to sit for 10 minutes to thicken. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside. Add coconut oil, vanilla extract, and lime zest to the lime juice non-dairy milk mixture, whisking to combine.

3. Add wet ingredients to the flour mixture, stirring gently till no longer lumpy and the batter is smooth. Divide batter evenly into lined cupcake pan.

4. Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Repeat the process till all of the batter is gone.

5. Allow the cupcakes to cool before frosting.

Raspberry Frosting
2 cups powdered sugar
1/2 cup raspberries, pureed
1/4 cup vegetable shortening
2 Tablespoons vegan margarine
hemp milk to thin

1. Add pureed raspberries, vegetable shortening, vegan margarine and powdered sugar in a bowl. Blend until smooth, adding non-dairy milk to desired consistency.

2. Frost cupcakes and enjoy!

Lemon Lavender Scones

Lemon Glazed Lavender Scones
Vegan

Since The Compassionate Vegan had a tabling event at Herb Fest in Colorado Springs, I made these to pass out as samples. Quite tasty and SUPER easy to make, these are perfect for a brunch or a Mother's Day get together.... Depending on the size you shape the scones will change the amount the recipe yields. Adapted from food.com

1/2 cup organic sugar
1/2 teaspoon dried lavender buds
1/2 cup earth balance, at room temperature
egg replacer equal to 2 eggs
1 1/2 cup all purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
2/4 cup hemp milk

1. Preheat the oven to 350°F; line a 12 count muffin pan with paper liners or shape into triangle scone shapes.

2. Put the sugar and lavender buds in a food processor. Process briefly to combine. Sift flour, salt and baking powder in a large bowl.

3. Tip the lavender sugar into a bowl with the earth balance and beat together until pale and fluffy. Beat the egg replacer into the earth balance mixture, a little at a time, then fold gently into the sifted flour. Stir in the hemp milk, then spoon the mixture into the muffin cups.

4. Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean, then transfer to a wire rack to cool.

Lemon Glaze

2/4 cups sifted organic powder sugar
the zest and juice from one lemon

1. Sift the powder sugar in a bowl. Zest the lemon and set aside. Squeeze lemon juice into the sifted powder sugar a little at a time and stirring, till you get a glaze consistency. Drizzle over the scones and sprinkle with lemon zest, store in the fridge till ready to serve.... Enjoy!

Flax Meringue

Flax Meringue

Light, fluffy, airy, and wonderful for lightening up tofu-based puddings. The only shortfall is that it doesn't hold up to heat, so you can't bake it.

1/3 cup flax seeds
3 cups water

Combine the water and flax seeds in a saucepan. Bring to a boil, turn down heat, and simmer for about 20 minutes until it is thick and gloppy looking. Strain through a sieve. You should have about ½ cup.
Allow to cool completely. This can be stored in the refrigerator for one week.

When you are ready to whip it, place the mixture in the bowl of an electric mixer and whip on high for about 7 – 8 minutes until it resembles meringue. Fold gently into puddings, mousses, or purees to lighten and add an airy texture. If desired, you can sweeten it with a little maple syrup or powdered sugar to taste.

Vegan Chick-fil-A Sandwiches

Vegan Chick-fil-A Sandwiches
Vegan; Serves 4

This is for the people out there that are trying to have a smaller carbon footprint, needing something that is kid friendly (that are transitioning to a kinder lifestyle) or are boycotting for support of gay rights! I've found this posted on several sites including The Kind Life and PETA....

4 vegan chicken cutlets (try Gardein Chick'n Scallopini)
3/4 cup plain, unsweetened soy or hemp milk
1/4 cup pickle juice
1 1/4 cups flour
1 tsp. salt
1 tsp. pepper
1 tsp. onion powder
1/2 tsp. paprika
1/4 tsp. dry mustard
2 Tbsp. powdered sugar
3 cups peanut, canola, or vegetable oil, for frying
Olive oil cooking spray
4 buns
16 dill pickle chips

1. Defrost or thaw the chicken cutlets if frozen.

2. Combine the soy milk and the pickle juice in a bowl and mix well. Set aside.

3. Combine the flour, salt, pepper, onion powder, paprika, dry mustard, and powdered sugar in a medium-sized mixing bowl. Set aside.

4. Warm the peanut oil in a small frying pan over medium heat. Dip a "chicken" cutlet into the wet mixture, coating evenly on all sides. Toss into the flour mixture and coat generously. Repeat with the remaining cutlets and set aside.

5. Place one cutlet in the frying pan using a pair of tongs. Flip occasionally to ensure even cooking. Allow to cook for about 5 to 8 minutes, or until the outside is crisp and golden brown. Allow to drain on a paper towel. Repeat with the remaining cutlets.

6. Lightly spray the buns with the cooking spray and place in a frying pan over low heat until slightly toasted.

7. Place 4 pickle chips on the bottom half of each bun, then top with the fried "chicken." Serve immediately.

Raspberry Blueberry Glaze

Raspberry Blueberry Glaze
Vegan

Instead of frosting, I made this very light flavorful glaze for Bruce's cake. Perfect for the summer heat and so simple!

1/2 cup of each raspberries and blueberries
2 cups sifted powder sugar
1 tsp. vanilla extract
a dash of salt
1/2 tsp. of hemp milk

1. Puree raspberries and blueberries in a blender. Set aside.

2. In a bowl, combine sifted powder sugar, vanilla, salt and hemp milk. Add berry mixture and combine. Evenly pour over cake, and garnish with whole berries and mint (optional).