Rawdorable

Can you resist this face?

2009-12-04T08:42:00.000-08:00

Neither can I, so that's why you won't be reading as much from me this month (that is, unless you opt to look back at the prior two years of posts).

December is always busy, full of birthdays (one of them being my son, who will be having his cousins over for a sleepover soon; at least I'm used to not sleeping lately), holiday gatherings, and of course, Christmas. I have tons to do and a new little face added to the mix (isn't she a cutie pie? There I go comparing her to food again).

So, to make sure she still gets the attention she deserves, I've got to scale back on the blogging this season. Hopefully, I'll still post a few more times before the end of the year. I'm sure you understand.

Happy Holidays!

There's chocolate in my snowball

2009-11-29T09:05:00.000-08:00

Seriously, there really is chocolate in my snowball, although this one is made of coconut snow. Rather than being annoyed by the uninvited presence of dirt or gravel in the outdoor stuff, I welcome these particular dark speckles in the food variety.

Back to Mofo again (but I promise to make it brief; I can see how this has gotten a bit out of hand), I decided to finish off the month of November with yet another Mofo memory in cupcake form. This one combines a few.

You may recall how I found the Sexy Sadie and her bakery home via the Cooking Vegan With Soul blog. Well, in the process, I also discovered the many other flavors the Sweet Avenue Bakery has to offer, like the Snowball and the Jet Black. I had planned on making one of each, but at the last minute decided to morph the two into this black and white version.

Reminded of Averie's cookie dough, as well as her chocolate snowballs (I'd seen a lot of raw macaroons during mofo), I shaped this traditionally snow white ball with cacao nib "chips" and placed it on top of a plain cookie dough cupcake (actually, the "cake" is basically my rawified and sexy reduced-fat cupcake base). Delicious!

Dressing up your leftovers

2009-11-27T12:38:00.000-08:00

Happy day after Thanksgiving everyone. Hope it was a good one.

Unfortunately, I was a bit under the weather for mine, but in the end, I still managed to have a good time. I took it easy, finding vegan fare at both houses, so today I'm whipping up a post-celebration salad with yesterday's untouched ingredients (who wants to eat a dish made by a sick person?).

It seems that is the theme of the day, as many of the morning shows were presenting their own creations out of Thanksgiving leftovers. Some were traditional, while others took their leftovers to another level (think curry and decadent pumpkin/chocolate milkshakes).

I decided to keep mine traditional, since I could barely taste my meal yesterday. Inspired by Rachael Ray's raw stuffing salad (which she served under turkey cutlets; In my opinion, the salad can easily stand alone as the star), I made my own version out of chopped carrot, celery, mushrooms, flat leaf parsley and apples, like hers. Then, I swapped out the bread for almonds and walnuts, and added some dried cranberries to really serve up the whole holiday experience in a bowl.

As for the seasonings, I used sea salt, pepper, poultry seasoning, garlic and some cinnamon for my own special touch. It was all tossed together with some lemon juice, apple cider vinegar and EVOO. It really does taste like Thanksgiving in one dish. Delish!

Last minute cupcake meal

2009-11-25T01:30:00.000-08:00

If you were hoping I made my Thanksgiving in cupcake form this year (something a tad more filling than this miniature version), give this a try. Just whip up a savory mock meatloaf/mashed potato cupcake (you could even add a layer of raw stuffing and swap out the raw ketchup for cranberries) and pair it with this pumpkin trifle cupcake for dessert. Hope you have a happy Thanksgiving!

Thanks for giving ...

2009-11-23T10:11:00.000-08:00

... me the opportunity to post another flashback. After two years of blogging, I'm so grateful that you, my loyal readers, keep coming back.

Unfortunately, I've been unable to post as much as usual, so from time to time, it's nice to look back at holidays past. Maybe these Thanksgiving meal ideas will help inspire you in creating your rawified feast this year.

When I started this blog, I presented a traditional approach to making a festive raw plate, as seen at the top of this post. I made mock mashed potatoes with gravy, stuffing, marinated veggies and cranberry sauce. I also had this yummy apple crisp for dessert.

The following year, I had both brunch and dinner to create. Brunch was simple, as I easily whipped up these raw pumpkin muffins, which I enjoyed with the fresh fruit at my mother's house.

Later, I rawified a veggie pot pie recipe from my Vegetarian Times magazine, and served it alongside some kale, also inspired by the same article.

To finish off the meal, I made a raw version of my mom's chocolate pie, a favorite of mine growing up. It looked just like the cooked one, and tasted quite similar (I actually prefer a raw nut-based crust to the traditional baked stuff).

This year, I plan on taking it easy, being grateful for whatever raw or cooked vegan food I find. My mom is making sure to have the usual fresh fruits and veggies at her brunch, and she always has nuts to snack on. She'll even make her apple crisp wheat-free and vegan by my request.

Dinner will be at Matthew's grandmother's house again, where his uncle is always nice enough to bake me a sweet potato (yes, I typed "bake;" that's where I'm willing to fall off the raw wagon for a bit) and put some of the green beans to the side before cooking them. I also may be able to find some cranberries. Yum!

To freshen up the spread, I might bring a fall salad like these I posted last year (one is Rachael Ray's Autumn Double-Apple Salad and the other is inspired by Panera's Orchard Harvest Salad), or this one suggested by Rawkin Mom.

No matter what I decide to do, I know I'll enjoy spending time with my family members. I am so grateful to have them :-)

A miniature Thanksgiving

2009-11-20T09:54:00.000-08:00

This little idea (literally) comes courtesy of Monique a.k.a. "Mo," who posted her miniature Thanksgiving part 1 and part 2 on her blog during last month's Vegan Mofo. Here's my quickie raw cupcake version, also inspired by last year's turkfruity (pictured in the flashback photo below).

To start, I constructed a mini turkfruity out of apples with dried blueberry eyes, which I proudly displayed atop a pumpkin cupcake. Then, I rounded out the teeny tiny meal with raw whipped icing/mock mash potatoes seasoned with mint, a little leftover date and nut crumble "stuffing," some dried cranberries (what's Thanksgiving without cranberries?) and a side of pumpkin seeds (it needed some green in there somewhere).

Now that's a sweet and petite holiday meal :-)

Starbucks went vegan ...

2009-11-18T09:00:00.000-08:00

... and now it is raw, too (and in cupcake form, of course).

The idea to veganize the popular pumpkin muffin with cream cheese filling came courtesy of Nom! Nom! Nom! blog.com. To fulfill her craving for both pumpkin pie and cheesecake at the same time, she whipped up these Cheesecake For Your Pumpkin Pie Hole Muffins.

Now, I didn't rawify the cheesecake part, but I did come up with a raw visual tribute (I even photographed it from above, like its predecessor).

Using a modified version of Averie's (I can't thank her enough for encouraging me to participate in this year's mofo) pumpkin donut holes (mine was made in different ratios of pumpkin puree, flax and agave, as well as with the addition of nut "flour" and date paste), I formed the "dough" into a muffin/cupcake and filled it with the usual raw whipped icing (I also substituted the icing in place of the coconut oil when modifying the donut hole recipe). Then, like the Nom! Nom! Nom! muffin, I garnished it with some pumpkin seeds and a drizzle of agave. Yum! Yum! Yum! Give me some :-)

Sadie's still got it

2009-11-16T06:49:00.000-08:00

During Vegan Mofo, one particular cupcake (yes, this Mofo memory actually is a cupcake to start) really caught my eye. It was the Sexy Sadie from the Sweet Avenue Bake Shop I found via the Cooking Vegan With Soul blog. One look at this fine specimen (you can see it in the pic below, courtesy of this Cooking Vegan With Soul post), and I just had to rawify it.

It had been suggested to me to use beets in this red velvet "cake," but unfortunately, when the time came to make it (I have to just go with it when little lady gives me the chance), there were no beets in my kitchen. So, instead, I just did what I always do; worked with what I had on hand.

On that particular day, I had some dried berries (cranberries, blueberries and cherries), as well as some fresh raspberries. The combination of the two were a good substitute for the date paste in my classic raw chocolate cupcake base. The color probably would've been a closer match, if I hadn't accidentally added some of the dried blueberries in with the cranberries and cherries, but the taste more than made up for it.

Since I also didn't have a black cupcake liner, I made my own out of chocolate, like these lovely raw ladies (Heathy and Carmella have been making this kind). I also topped the whole thing off with a generous swirl of raw whipped icing and a sprinkling of finely chopped goji berries for that pop of red color. It may not be rawified red velvet, but it sure is sexy (or in this case, tasty) :-)

Another cupcake split

2009-11-13T01:31:00.000-08:00

Continuing with my Vegan Mofo cupcake memories, I opted to highlight one of the Urban Girl Scout's splits. She used them as a theme for several of her posts (kind of like when I get on a roll with my cupcakes, which seems to be still going), so it was hard to pick just one.

My first instinct was to select the berry cream chocolate pancake split, featured on the Mofo wrap-up, but then her following post made my decision making a cinch. Being that this is a mostly raw blog, I had to go with the split date version (practically a raw foodie staple). Delish!

Just like her, I split some dates, filling them with some yummy nut butter goodness. Then, I skipped the microwave part, proudly displaying them atop this yummy chocolate chip cupcake with a bed of banana, raw whipped icing, chocolate sauce and more chocolate chips (in this case, cacao nibs).

I think I'm having a case of deja vu again. But, I'm not complaining; banana splits and raw cupcakes are worth another try ... and another, and another ...

*****

friday, november 13, 2009, continued ...
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Worth checking the mail

I don't know if the weather is as wet in your neck of the woods, but it's been raining cats and dogs here for days. It is amazing that anyone would brave it to put this little package in my mailbox, and thanks to my hubby, it didn't have to stay in there for long (thanks Matthew).

The cute little key chain I mentioned I won (I got the sea foam green one) was neatly tucked inside. Finding it there really brightened my day. Thanks Jeanette for making/sending it to me. It arrived at the perfect time :-)

Want s'more bunnies?

2009-11-10T07:03:00.000-08:00

This cupcaked (I just made up that term) Vegan Mofo memory comes courtesy of a combination of three blogs.

Using my last post's dough from Averie's blog, I formed these bunny-shaped cookies, similar to the bears featured on Cupcake Kitteh. Then, I took it a step further, filling them with raw whipped icing and chocolate sauce, like the mini bunny s'mores on Chow Vegan, and proudly displaying them atop a raw cupcake.

Now that I think about it, I may be experiencing yet another case of deja vu. This isn't the first time I've made a s'mores inspired raw cupcake, as I rawified this Isa and Terry creation last year :-)

tuesday, november 10, 2009, continued ...
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My first choice

As I mentioned the other day, I am the proud winner of these dainty dangles (love them, by the way), although I never said which ones I picked. That's because I didn't know which ones I was going to get. It was a surprise.

And, my surprise arrived yesterday; it was my first choice, too. Now they'll definitely remind me of my hubby.

Thanks again Isle Dance (for the earrings, as well as permission to use the photo). I'm wearing them, as I type this :-)

This cookie's dolled up in dough

2009-11-08T10:37:00.000-08:00

Still reminiscing about Vegan Mofo in cupcake (or in this case, "cake"/cookie) form, I made a mini tribute to my friend Averie's blog (she got me to participate in Mofo in the first place).

Although I've made raw cookie dough balls in the past, I never used this combination. My usual concoction consists of raw almond butter, tahini (sometimes I eliminate the almond butter and just use tahini), coconut butter, agave, vanilla and cacao nibs, while hers is a mixture of cashew/oat flour, agave, maple syrup, vanilla and vegan chocolate chips.

I just had to whip some up asap, but in my usual fashion, by making some tweaks. I didn't measure the ingredients and I replaced the maple syrup with date paste. I did, however, bend the rules a bit, using vegan chocolate chips instead of the really raw cacao nibs. A girl has a right to fall off the wagon, if she gets back on again, right?

Anyway, I opted to present this Vegan Mofo memory in an upside down version in honor of Averie's daughter, Skylar. As a little girl, I loved the doll cakes my mom made for me, so I formed the cookie dough around a mini Barbie and decorated it similar to how those cookie places in the mall frost their giant cookie "cakes." She has a top made out of chocolate sauce and a raw whipped icing ruffle around the bottom of the dress.

Thanks girls (Averie and Skylar) for the memories :-)

By the way, speaking of memories, this reminded me of another raw cupcake I already made with raw cookie dough. This is the one from last November. Talk about deja vu; it was the same date, too.

On another note, I might have a chance to get my hands on another Magic Bullet blender, or perhaps this opportunity could go to you. Chocolate-Covered Katie is having a kitchen gadget giveaway. Check it out :-)

Breaking the mold

2009-11-05T06:00:00.000-08:00

Another one of my favorite posts from last month's Vegan Mofo was this one from Vessels and Wares. Just look at the cute mug and key chains this blogger made. Can you believe she was giving them away? (and I won a key chain, too. Yay for me!)

The post inspired me to mold some materials of my own, but instead of using clay, I formed my mug out of raw nut butter (the more solid stuff at the bottom of my cashew and almond butter jars). As promised, I also kept with the raw foodie theme, keeping the whole thing together with a cupcake.

Thank goodness I had something solid in the inside as support, since the nut butter was less than stable. It had to be chilled periodically throughout the molding process to preserve its shape.

Obviously, a nut butter handle was out of the question, and unfortunately, I was out of raw chocolate pretzels from this previous post. So, what was this girl to do?

I took a cue from my puppy post, attaching an apple slice in its place. This made the mug almost too cute to eat. But, just like the puppy, it would eventually meet the same fate.

And, what kind of raw cupcake was hidden beneath this creamy whipped topping (as in this raw whipped cream) within this edible mug? There is a hint sprinkled on top, as well as the garnish.

Inside the mug is a raw cinnamon roll, which I shaped to look like a cupcake using a reusable silicone mold (I did remove the mold prior to covering the "cake" in nut butter "clay"). I unveiled it for you below :-)

*****

thursday, november 5, 2009, continued ...
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I'm a winner x 2!

In the above post, I mentioned winning one of these cute key chains, but I later found out that I also won a pair of lovely earrings, as a symbol of my love story with my hubby (thanks again!).

To enter the contest, I had to share our story again (I already told a snippet of it in my We Like It Raw Pop Tart post, which explains my photo selection), as a comment on Isle Dance's site. I thought about snagging a pic to post here, so you could see my prize. However, I'd rather encourage you to visit her site to view all of her amazing photography. Which pair do you think I won?

Life after Mofo

2009-11-02T06:52:00.000-08:00

Vegan Mofo is over for another year, so what can you expect next? Unfortunately for my loyal readers, you will be faced with less reading and visual material, as I'll be cutting back quite a bit.

Little lady is increasingly alert, needing more and more attention everyday. As a result, I have to confess that I only finished the last week of Mofo, because I did it all in advance.

I made it a personal challenge to post daily in the month of October, in addition to being a participant in Vegan Mofo. Not willing to give up so easily, I did whatever I could during Hayden's naps to build up material for the long haul. I then typed all my posts while feeding her (there's not much else I can do at those times), so they would be ready and waiting on the corresponding date.

Of course, it is unrealistic to keep up with that pace. I go back to work in December, and I have a lot of other goals to meet before then.

But, when I have the opportunity, I will keep you updated on what's happening around here. I also hope to rawify some of my mofo memories from other blogs in cupcake form (2 to 3 per week), minus the typed out recipes. I'll just provide a brief overview of what I did, since most of the recipes are already posted.

For instance, you may remember me pointing out the "Twist and Shout" pb cup from the Intellectual Blackout blog (it's pictured to the right). I made a quick raw version out of the usual raw whipped icing (but this time I swapped out the coconut butter for cocoa butter) and a filling of almond butter mixed with cocoa powder and agave. I topped it with some naturally-tinted coconut flakes and let it set in the freezer.

Since I planned on presenting it in cupcake form, I also filled a basic raw cupcake with some more chocolate filling (almond butter, cocoa and agave) and frosted it with some more raw whipped icing mixed with a touch more cocoa (I felt like it gave definition between the candy cup and the frosting, although I ended up leaving on the paper for even more color ... by the way, don't eat the paper). It was the perfect seat for this yummy treat :-)

*****

monday, november 2, 2009, continued ...
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Halloween memories in photo form

As opposed to cupcakes, I thought I'd share some Halloween memories in the following pics. My sister was nice enough to send them this morning. Thanks Lori :-)

Here's most of the crew. Jacob and his cousin Cameron are both jedi masters, while Cameron's brother Colin scared us all as a zombie. My mom is the witch peeking out from the back.

Even my sister Lori got dressed up as Sookie from "True Blood" (love her doctored up bottle of the stuff). Hayden is the sleeping flower I'm holding, so I tried to pass myself off as Anne Geddes, although I didn't really have a costume.

There are those crazy boys again. Are you scared yet?

You should be (sounds like the "Scare Tactics" episodes we watched that night). Check out our little zombie and his tombstone. He cracks me up.

And, last but not least, here's my mom's cat Tabitha. She just loves her chicken costume. Somebody needs to tell her that :-)

That pumpkin is sweet

2009-10-31T06:21:00.000-07:00

Okay, so maybe it's not a pumpkin ... but it is sweet. It is actually a persimmon; It just resembles a cute little pumpkin, which is why I'm sharing it with you today.

After all those heavy treats, I'm actually ready to celebrate the holiday on a lighter note. This last vegan food is both raw and vegan naturally. If you haven't tried one (I'm still referring to the persimmon pictured above), I highly recommend it. Just make sure you let it ripen enough to fully appreciate its yummy flavor and texture.

Anyway, I'll be spending the rest of the day/evening with these two characters (Hayden is a flower, while Jacob finally settled on being a Jedi again; I guess it is more appropriate than his original Captain Underpants idea). Happy Halloween and end of Vegan Mofo!

Tricks and Treats

2009-10-30T06:51:00.000-07:00

Since it is nearly Halloween, I thought the title was appropriate, although a little deceiving. Rather than being about ghoulish Halloween pranks and snacks, it is really about tips for making your sweet treats (in this case, cupcakes, but you probably already guessed that).

So let's get to it.

Tip #1: To achieve a more "cake"-like consistency, make sure to combine your ingredients with a whisk or electric mixer. This will keep the "grains" (usually nuts or seeds, with the exception of the reduced fat recipe, which contains oats) from becoming too stuck together. Also, be careful not to make the cupcake shapes too compact. Use a light touch when forming them.

Tip #2: The "cake" will also have a lighter texture if you use a mixture of both finely ground nuts and leftover pulp from making nutmilk (don't let this stuff go to waste). The pulp is less dense, while the freshly ground nuts just taste more flavorful and, as you would expect, ... "fresher."

Tip #3: To make life easier, plan in advance. Make sure to whip up enough date paste and icing to have on hand for your next couple days of cupcake projects. The icing should be made a day ahead to give it an opportunity to thicken, while extra icing keeps well in the freezer for future use.

Tip #4: Make small batches to keep from getting overwhelmed. It gives you more opportunities to experiment in the kitchen, especially when the cost of these ingredients can be deterring.

Tip #5: Have fun. There's no limit to what you can make raw, if you just put your mind to it. Don't be afraid to use your imagination and create your own combinations. Select your base "cake," and decorate it with your favorite frosting, whether it be a basic raw whipped icing (you can dye it with berry/beet juice, liquid chlorophyll, turmeric, cocoa powder, etc.), creamy chocolate pudding, agave and cocoa mixture, mock peanut butter spread, caramel/coconut icing, sweet and simple drizzle, or a raw fondant (I like to knead coconut butter, very finely ground coconut flakes and agave into a play dough-like texture similar to the fondant used in cake decorating; I formed these raw candy corn, pictured in this post, out of it). Then, sprinkle or garnish with the toppings you desire.

As we are almost to the end of another Vegan Mofo, I just wanted to remind everyone that there is a vegan substitute for just about anything you crave, and even if it is cupcakes, you can also satisfy your raw taste buds, too. If you didn't catch it in the post the first time, those candy corn are, in fact, raw vegan.

Now that's sexy

2009-10-29T06:54:00.000-07:00

To finish off this cupcake craze (at least this grouping of Vegan Mofo ones), I decided to tone it down a bit and reduce some of the fat.

Now, why would I want to do that?

Well, after eating so many other raw cupcakes, I thought it only natural to cut back a little, even if it is just to satisfy my own conscience. Besides, this is a rawified Sexy Low-fat Vanilla Cupcake from "Vegan Cupcakes Take Over The World." It will have you looking and feeling sexy in no time (no guarantees, but they work for me).

Now, my cupcake isn't exactly low-fat, like the ones from the book, but it is a reduced fat version of my basic raw cupcakes. I just cut the fat by replacing half of the nut "flour" with oats. And, for those of you who can't have nuts at all, feel free to replace the rest of the nuts with golden flax or hemp.

I also lowered the fat content by topping them with berries and just a simple sweet coconut drizzle. It's like making your traditional milk and confectioner's sugar icing by reversing the flavorings (the sweetener is now the liquid, while the coconut becomes the thickener). It's so easy; you've got to try it.

Rawified & Sexy Lower-Fat Cupcake
*I apologize for the lack of modesty, as my cupcake is naked in this pic. I just didn't want to hide what was beneath those juicy berries and simple sweet drizzle.

1/4 cup oats
1/4 cup cashews
dash of sea salt
1 Tbsp. date paste
touch of vanilla
drizzle of agave
raspberry "jam" (mashed raspberries mixed with a little date paste to thicken)
fresh raspberries to garnish the top
simple sweet drizzle (equal parts agave and very finely ground coconut flakes)

In a high-powered blender, grind the oats and cashews into a "flour" (grinding them together actually helps separate the cashew pieces, preventing them from turning into a nut butter). Add to a small bowl with the sea salt.

Next, add the date paste, agave (I added about 1/2 Tbsp.) and a touch of vanilla. Whisk or mix with an electric mixer to combine. The batter should be moist, but not so damp that it requires "baking" in a dehydrator (although you could if you desire).

Form the batter into a cupcake shape, and spread on a layer of raspberry "jam." Then, garnish the top with some fresh raspberries and the simple sweet drizzle.

Just a Little Date Paste
One more thing that may deter someone from making just one cupcake is the date paste, which usually needs to be made in a large enough quantity to help it along in the food processor. I, unfortunately, was out of date paste when I made this cupcake, so I used this technique in a pinch.

Wanna know what I did?

Well, I used the same technique for making garlic paste on a cutting board with a sharp knife. You just finely chop the soaked dates in a rocking motion, and then, use the side of the blade to crush and scrape the dates into a paste. Alternate between the two motions until you reach your desired consistency. It takes a little work, but it's worth it.

*****

thursday, october 29, 2009, continued ...
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Look what came in the mail:

I just wanted to say thank you to Lori and Michelle (I still get a kick out of their names, since I have a sister named, "Lori Michelle"), a.k.a. Pure 2 Raw Twins for sending me these convenient Vega samples. They just came in the mail yesterday. Thanks :-)

And for those of you unfamiliar with their blog, you should check them out. They have the perfect combination of both raw and baked, as they have made a business out of their cupcakes (you know how I love cupcakes). Wish them luck as they are also training for a marathon. You go girls!

A hidden gem

2009-10-28T06:52:00.000-07:00

Now you may recall me rawifying the Fauxtess Cupcakes from "Vegan With A Vengeance" last year, so this time, I thought I'd move on to the Lemon Gems photographed next to them in the book. Instead of keeping them simple like Isa, I glammed them up a bit, Rawtess-style.

Okay; so maybe the real reason I made them this way was to finish off the leftover icing (it's used as both the frosting and the filling in these), but the results were better than expected. Just look at how cute they are.

The best part is what's hidden within these gems, although it is no surprise. I just love biting into one to see (and taste) what's inside.

And, since it's Vegan Mofo, you can do this, too. I've posted the recipe below just for you :-)

Lemon Rawtess Cupcake
*Makes one cupcake for those times you just want what everyone else is having. Feel free to make a larger batch if needed.

1/4 cup cashews
1/4 cup coconut flakes
zest from half a lemon
dash of sea salt
1 Tbsp. date paste
touch of vanilla
raw whipped icing (use this whipped cream recipe)

In a food processor, combine the cashews, coconut flakes, lemon zest and sea salt. Process these ingredients into a flour-like consistency, and transfer the "flour" to a bowl.

Next, add the date paste and a touch of vanilla (I love the combination of lemon and vanilla in "unbaked" goods). Whisk or use an electric mixer to combine. The batter should be moist, but not so damp that it requires "baking" in a dehydrator (although you could if you desire).

Form the batter into a cupcake shape, leaving a melon ball size valley in the center and a small amount to the side to top it off. Fill the cupcake with raw whipped icing and top it with the excess dough. Carefully blend in the seams.

Ice the cupcake with a more of the raw whipped icing (I added a little lemon juice to mine for flavor, as well as some turmeric to create the yellow color). Then, pipe a swirl across the top with more of the whipped icing (you can use a squeeze bottle or cut a hole in a Ziploc bag, if you don't own piping bags and tips). Enjoy every last bite :-)

*****

wednesday, october 28, 2009, continued ...
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Another hidden gem

Yesterday, I finally got around to visiting most of the other mofo-ers, and look what I found. This little gem on the Intellectual Blackout blog has dark chocolate pb hidden inside. I'm going to have to make some raw ones out of raw cocoa butter, sweetened with agave, and filled with a combination of almond butter, cocoa powder and more agave. Don't forget the naturally colored coconut sprinkles. Yum!

Almost too cute to eat

2009-10-27T06:03:00.000-07:00

Notice I typed "almost," as I did end up eating this tasty morsel. I wouldn't normally consume an animal, but this one was entirely raw vegan, so I guess it was okay.

I don't know why I buy kid's cookbooks for my son, when he rarely has any interest in the recipes inside. I could just as easily entertain him in the kitchen, making things he already enjoys, but in a more exciting way.

Amazingly, this particular cookbook actually ended up inspiring both of us. While he decorated his baked version of the cupcakes, I dolled up a raw one, similar to the book's "puppy cake." I just replaced the cooked toppings for raw ingredients I had in my kitchen.

Let's see; instead of using store-bought cookies for the droopy ears, I perked the little puppy up a bit with these apple wedge versions. I also stuck with the fruit theme by using a banana slice as one of the rings around his eye, as opposed to the suggested piece of candy.

I did use a cookie for the other eye circle, but this was a raw one I had stocked up in my freezer (I like to put the extras from my "unbaking" in there for when a craving strikes). This particular one was a raw gingerbread circle, similar to a ginger snap (they are more likely to "snap" right after you remove them from the freezer). I make them in a variety of shapes and sizes for snacking, decorating raw cupcakes like these or constructing raw ginger bread houses, such as this one.

The pink icing was also leftover in my freezer from icing this cupcake, while the chocolate nose was piped from the frosting swirled on yesterday's model. But, I whipped up a quick combination of cocoa powder and agave nectar to draw on the mouth and the inside of the eyes.

Underneath all that decoration is just a basic spiced cupcake, but just in case you need the recipe, here it is again in celebration of Vegan Mofo.

Basic Spiced Cupcake
*Makes one cupcake for those times you just want what everyone else is having. Feel free to make a larger batch if needed.

1/4 cup cashews, ground into flour
1/4 cup almonds, ground into flour
pie spice
dash of sea salt
1 Tbsp. date paste
raw whipped icing (I used this whipped cream)
whatever you have on hand for decorating

In a small bowl, combine the cashew and almond flours, pie spice (it contains cinnamon, ginger, lemon peel, nutmeg, cloves and cardamom) and sea salt. Stir with a whisk or use an electric mixer.

Next, add the date paste and a touch of vanilla. Whisk/mix to combine. The batter should be moist, but not so damp that it requires "baking" in a dehydrator (although you could if you desire). Form it into a cupcake shape.

Frost the top of the cupcake with the raw whipped icing and decorate as desired. Have fun :-)

*****

If you still want to make the baked version (try one of the cupcakes from "Vegan Cupcakes Take Over the World"), here's a list of cookie and candy options, courtesy of The Innocent Primate Vegan Blog. They may not be healthy selections (this is just for fun, so be nice with the comments; nobody's perfect all the time), but at least they're vegan.

Airheads Taffy
Big League Chew Gum
Blow Pops
Brach’s Cinnamon Hard Candy
Brach’s Cinnamon Hard Candy
Brach’s Orange Slices
Brach’s Root Beer Barrels
Brach’s Star Brites
Bubble Tape Gum
Charms lollipops
Chew-ets Peanut Chews (Original)
Chick-o-Sticks
Chocolove Dark Chocolate bar
Chocolove Orange Peel (Dark Chocolate Bar)
Cracker Jacks
Cry Babies
Dem Bones
Dole Madarin Orange Fruit Gels
Dots
Dum Dums (these are my candy of choice to hand out at Halloween…and eat myself!)
Entenmann’s Fudge Delights Fudge & Mint Cookies
Everest Gum
Famous Amos Sandwich Cookies (Chocolate)
Famous Amos Sandwich Cookies (Oatmeal Macaroon)
Famous Amos Sandwich Cookies (Peanut Butter)
Famous Amos Sandwich Cookies (Vanilla)
Ferrara Wafer Swirls With Chocolate
Fireballs
Food Lion Animal Cookies
Food Lion Ginger Snaps
Food Lion Oatmeal Cookies
Food Lion Sandwich Cookies (Assorted)
Food Lion Sandwich Cookies (Chocolate Creme)
Food Lion Sandwich Cookies (Chocolate Fudge)
Food Lion Sandwich Cookies (Double Creme-O’s)
Food Lion Sandwich Cookies (Duplex)
Food Lion Sandwich Cookies (Mini Chocolate & Vanilla Cremes)
Food Lion Sandwich Cookies (Peanut Butter)
Food Lion Sandwich Cookies (Vanilla)
Food Lion Snack Crackers
Food Lion Sugar Cookies
Fruit By the Foot
Ghirardelli Twilight Delight Intense Dark
Goldenberg’s Peanut Chews (Original)
Grandma’s Peanut Butter Sandwich Cremes
Hubba Bubba Bubblegum
Hubba Bubba Gum
Jolly Ranchers (lollipops and hard candy)
Jujubees
Jujyfruits
Keebler Animal Crackers
Kool-Aid Gels
Kozy Shack Jammin’ Gels
Krispy Kreme Fruit Pies
Lance Choc-O Cookies
Lance Sugar Wafers (Strawberry Creme)
Lance Sugar Wafers (Vanilla Creme)
Lance Toasty Crackers With Peanut Butter
Lance Van-O Lunch Cookies
Mambas
Mary Janes (regular and peanut butter kisses)
Munchos
Murray Butter Cookies
Murray Cinnamon Grahams
Murray Coconut Bars
Murray Southern Kitchen Iced Oatmeal Cookies
Murray Sugar-Free Vanilla Wafers
Nabisco Double Delight Mint’n Creme Oreos
Nabisco Ginger Snaps
Nabisco Halloween Oreos
Nabisco Iced Oatmeal Cookies
Nabisco Oatmeal Cookies
Nabisco Oreo Chocolate Ice Cream Cones
Nabisco Oreo Cookies
Nabisco Oreo Thin Crisps
Nabisco Original Graham Crackers
Nabisco Teddy Grahams (Chocolate and Cinnamon)
Nabisco Uh-oh Oreos, Spring Oreos, Chocolate Creme Oreos
Nature’s Path Deep Chocolate Cookies
Nature’s Path Ginger Spice Cookies
Nature’s Path Lemon Poppy Seed Cookies
Nestle Double Chocolate Thin Mints
Now and Later
Orbitz Gum
Pure De-Lite Coconut Bars
Ring Pop lollipops
Smarties (U.S. version only)
Sour Patch Kids
Super Bubble
Tropical Source mini chocolate bags
Utz Puffed Caramel Corn
VeganSweets marshmallows
Velamints Mints
Zotz

Personally, if I fall off the raw wagon for a sweet candy treat, I like Endangered Species Chocolate. It's organic, fair trade, vegan yumminess :-)

Ugh ... I need a new camera

2009-10-26T06:33:00.000-07:00

I may have not mentioned it lately, but my camera is officially dead. In its place, I've been using my son's camera, which is really meant for taking video instead of pictures. My only option is to point, click and hope for the best, as it does not have the best focus or resolution.

Amazingly, I have taken some decent shots lately, but only when the food is the right color, the lighting is perfect, there's no glare, and I'm at the correct distance. Unfortunately, this was not one of those times, as none of these conditions were correct.

This is actually a scrumptious looking raw cupcake in person, but due to it's lack of color separation and some bad lighting (it was stormy that day), it appears not as appetizing (you can barely tell that there is a raspberry, as opposed to a cherry, on top). However, I opted to post about it anyway, so you can try to make one (or more, as this recipe makes 3 to 4 cupcakes, depending on the size) and appreciate it in person.

If you have made my cupcakes before, you'll probably notice that the base is the same as for my Rawtess and rawified Cookies 'N Cream Cupcakes. I just wanted to present them in another way, while keeping the recipe accessible, especially for first time visitors to my blog.

Double Chocolate Cupcakes

2 cups nut flour
1/2 cup cocoa powder
1/4-1/2 cup date paste
2-4 Tbsp. coconut milk
generous drizzles of agave nectar, to taste
1/2 tsp. vanilla
dash of sea salt
a batch of raw whipped icing, combined with as little or as much cocoa powder to suit your tastes
raw chocolate shavings (I used these chocolate rocks) for garnish
fresh raspberries to top them all off

In a large bowl, combine the nut flour (a mixture of finely ground nuts of your choice combined with leftover nut pulp from making your favorite nut milk; I like using finely ground almonds, mixed with a little hazelnut and Brazil nut pulp), cocoa powder (use the raw cocoa powder if you can get it, which is not the same thing as just grinding up some cacao nibs) and sea salt. Stir with a whisk or use an electric mixer.

Next, add about 1/4 cup of the date paste, 2 Tbsp. of the coconut milk (although any thickened nut milk will do; I bet Brazil nut milk would be lovely in this) and the vanilla. Whisk/mix, paying close attention to the consistency of the batter. Add agave to taste, and more of the date paste and coconut milk as needed. Whisk/mix to combine. The batter should be moist, but not so damp that it requires "baking" in a dehydrator (although you could if you desire).

Divide the batter into sections and form them into cupcake shapes. Decorate each cupcake with a generous piping of raw icing mixed with cocoa powder, and top with raw chocolate shavings and a fresh raspberry. Delish!

This recipe was brought to you as part of Vegan Mofo.

On another note, Hayden and I went to my friend Becky's baby shower this weekend, and since she loves chocolate (I think this cupcake caught her eye out of the photo preview), Jacob and I made sure to decorate some onesies for her with the decadent stuff as the theme. Check them out:

This one was inspired by the raw cupcake one I made for Hayden. As you know, I craved cupcakes with her. Becky, on the other hand, has been making her own ice cream, so this one says, "Dreaming of ice cream with sprinkles. Boys can like chocolate, too!"

Jacob wanted to get in on the ice cream and chocolate action, too. He painted an ice cream cone in the center with chocolate ice cream scoops on the sleeves. Then, he asked me to do the writing on it, which says, "I scream for ice cream." Did you notice the baby's arm trying to get a scoop with his spoon on the front?

Last, but not least, is this little number that's a play on the Godiva name (I know it's not vegan, but I liked the idea). It says, "A gift from GODIVA." Get it?

Soup's on!

2009-10-25T06:53:00.000-07:00

As you probably predicted, I'm following up yesterday's Zucchetti and Nutmeatball Stoup with a photo spread of other soup, stoup and stew options for those cooler days. But don't worry; I'll be posting those last few cupcakes next, as we are almost to the end of another Vegan Mofo.

Rawified Rachael's Eggplant Stew with Golden Raisin Polenta

Natalia Rose's Raw Old-fashioned Homemade Soup

Creamed Pattypan Spinach

Camper's Stew

Raw Chili and Corn Cakes

Tomato Soup and Crackers

Tomato Soup with Yellow Squash Goldfish

Chicken-free Noodle Soup

Pumpkin Curry Soup

Rawdorably Raw Cream of Broccoli Soup

"What Do I Have in the Fridge Tonight Soup"

Soup for Supper

Cupcake break

2009-10-24T07:01:00.000-07:00

No, not a break where you eat cupcakes, but actually a break from cupcakes (posts that is. But don't worry; I'll be blogging about the rest of the recipes soon). That's why you don't see one in this post (although the recipe is served in a cup, or in this case, a bowl-sized mug).

Contrary to popular belief, I actually eat more than raw sweets. The raw "unbaked" goods are just more fun to post.

In an effort to change things up a bit, here's what I had for dinner the other night now that it's getting colder. It is a rawified version of Rachael Ray's Spaghetti and Meatball Stoup, minus the meat, of course. I used to make the cooked version with mock meatballs and rice spaghetti noodles, so I took it a step further by making it raw with nutmeat and zucchetti (my term for zucchini spiralized into "spaghetti" - hey Averie, I finally picked up some zucchini again).

It is so simple. Just make the nutmeat-balls below (or your own go-to version) and add them to a big mug of raw tomato soup (pureed sun-dried and fresh tomatoes, soaked cashews, olive oil, agave, sea salt and Italian seasonings) and zucchetti (it looks more authentic if you peel it first). As Rachael would say, "Yum-O!"

Nutmeat-balls
*These are meant to be enjoyed in a raw sauce of some sort to truly mimic a classic meatball.

1/4 cup walnuts, soaked
1/4 cup almonds, soaked
1/4 cup chopped mushrooms
1/4 cup shredded carrot
1 Tbsp. flaxmeal
1 tsp. EVOO
1 tsp. Bragg's Liquid Aminos (miso tastes better in these, but I was out at the time)
sea salt
fresh ground pepper
onion powder
garlic powder
celery salt
poultry seasoning
oregano
basil

Combine all the ingredients in a food processor (I rarely measure seasonings, so add the amount you like), and process them into a ground "meat" consistency. Give the mixture a taste test, and adjust the seasonings as you wish.

Mold the mixture into nutmeat-ball shapes (it should make 8-10 balls), and "bake" in your dehydrator until firm to the touch, yet still moist inside. Use finished nutmeat-balls in your favorite raw spaghetti dish, such as Zucchetti and Nutmeat-ball Stoup.

This recipe was brought to you in celebration of Vegan Mofo III.

*****

saturday, october 24, 2009, continued ...
....................................................................................................

Check out this raw stoup mug

Speaking of mugs, I just love this little number over at Vessels and Wares (I'm also fond of these cupcakes and cake stands on the site). Jeanette has been nice enough to give it away to some lucky vegan as part of Vegan Mofo. Now that's the perfect vessel for serving up some Zucchetti and Nutmeat-ball Stoup.

OMG, this apple is bigger than my head

2009-10-23T05:42:00.000-07:00

Can you believe my mom found this apple at a roadside stand? She actually picked up a few that were just as big. In fact, they are bigger than Hayden's head (she looks just as surprised in this pic).

With apples on the brain, I needed to continue the theme with this Apple Tart Cupcake. In proper Vegan Mofo form, I whipped one up using my Gingercakes recipe as the "cake" and a quick and easy pie filling for none other than the cupcake filling/topping. I got the idea from Isa's Gingerbread Apple Pie recipe in her "Vegan With A Vengeance" book.

This is basically a tart, served up in a cupcake shape. But, you have to admit, it is much more irresistible this way. As I've said in the past, I can easily pass on a slice of cake; it's a whole other story when it is presented as a cupcake.

I know I am not the only one with a love affair with this treat, so I amped up the "cake" part, leaving less room for the filling. I apologize to you pie lovers, unless you totally dig the crust. This is another cupcake post, so the "crust" was a must.

If you don't believe me, try it and you'll see; this cupcake/pie combination was truly meant to be.

Gingerbread Apple Tart Cupcakes

1 cup pecans, ground into flour
1 cup almonds, ground into flour
1/2 cup ground flaxseed
1/4 cup date paste
1/2 Tbsp. blackstrap molasses
1-2 Tbsp. agave nectar
ginger, to taste
pinch of sea salt
quick and easy apple pie filling (see below)
raw whipped icing (I used this whipped icing), optional

In a bowl, combine the nut flours, flax, ginger and sea salt. Stir with a whisk or use an electric mixer.

Next, add the date paste and molasses (I like to mix the two together before adding them to the flour). Whisk/mix, paying close attention to the consistency of the batter. Add agave, to taste. Whisk/mix to combine. The batter should be moist enough to hold its shape, but dry enough to still have a crumb-like texture.

Divide the batter in thirds to make a trio of cupcakes. Form them into cupcake shapes, using a muffin tin or reusable cupcake liners, and leaving a well in the center. Make sure to use the excess to form higher edges, which I like to press between my knuckles to mimic that familiar, wavy pie crust edge.

Fill the cupcake wells with quick and easy apple pie filling, and finish them with a piped drizzle of raw icing, although not necessary.

Quick & Easy Apple Pie Filling

peeled and thinly sliced apples
generous drizzle of agave nectar
pie spice
sea salt
raisins (optional)

Combine all the ingredients in a bowl to suit your tastes. Eat as is, or use in your favorite raw recipe, such as in the above cupcakes.

My mommy's favorite cupcake

2009-10-22T06:40:00.000-07:00

As I've said time and time again, my mom's favorite cake is German Chocolate, so a couple of years ago, I made raw German Chocolate Cupcakes for her birthday.

This year, I was unable to whip them up for the big day, but we found a pre-made raw slice on our trip to Whole Foods. It wasn't exactly what I expected (it was denser, the familiar coconut frosting was drier/sandwiched in the middle, and the top was just a dusting of cocoa powder. It wasn't bad; it was just different). However, it was still in the celebratory spirit.

Since I've been busy making raw cupcakes as part of Vegan Mofo, I just had to make another German Chocolate Cupcake, and this time, actually post it on my blog. So, here ya go:

German Chocolate Cupcakes

2 cups nut flour
1/2 cup cocoa powder
1/4-1/2 cup date paste
2-4 Tbsp. coconut milk
generous drizzles of agave nectar, to taste
1/2 tsp. vanilla
dash of sea salt
coconut frosting, a.k.a. my Samoraw filling (see below)
chopped pecans for garnish

In a large bowl, combine the nut flour (a mixture of finely ground nuts of your choice combined with leftover nut pulp from making your favorite nut milk; I like using finely ground almonds, mixed with a little hazelnut and Brazil nut pulp), cocoa powder (use the raw cocoa powder if you can get it, which is not the same thing as just grinding up some cacao nibs) and sea salt. Stir with a whisk or use an electric mixer.

Next, add about 1/4 cup of the date paste, 2 Tbsp. of the coconut milk (although any thickened nut milk will do; I bet Brazil nut milk would be lovely in this) and the vanilla. Whisk/mix, paying close attention to the consistency of the batter. Add agave to taste, and more of the date paste and coconut milk as needed. Whisk/mix to combine. The batter should be moist, but not so damp that it requires "baking" in a dehydrator (although you could if you desire).

Divide the batter into sections and form them into cupcake shapes. Frost each cupcake with a generous dollop of the coconut frosting/Samoraw filling. Garnish with chopped pecans. Share them with someone special.

Coconut Frosting,
a.k.a. my Samoraw Filling

1 1/2 cups soft pitted dates, soaked
soaking liquid from dates
1 Tbsp. grade B maple syrup
2 Tbsp. raw almond butter (use pecan butter for the cupcake frosting, if you can get it)
1 tsp. vanilla
dash of sea salt
1 cup coconut flakes, divided

Puree dates in a food processor, adding soaking liquid as needed, to create a paste. Add maple syrup, almond butter, vanilla and sea salt, and process until smooth. Add ½ cup coconut, and process to combine. Mix the other ½ cup coconut in by hand. Use to frost German Chocolate Cupcakes or as the filling/topping for your Samoraws.

Cookies in a cup

2009-10-21T06:14:00.000-07:00

After making my Quick and Easy Tastes Like PB Cookies, I thought about putting some of the yummy dough into a cupcake, but unfortunately, I had already eaten them all. Instead, I started from scratch with a rawified recipe of Isa and Terry's (just because your raw doesn't mean you can't pick up a copy of their book; you can rawify their cupcakes to your hearts desire), using a modification of my usual raw cupcake recipe.

To my surprise, their recipe contained apple cider vinegar, just like my cookies, as well as molasses, something my cookies lacked. Now I won't be changing up my cookie recipe anytime soon, but I was willing to try a little of this ingredient in today's cupcake.

And, as part of Vegan Mofo, you can, too. Use the recipe below, or fill your cuppies with the other day's cookie recipe (which tastes more like peanut butter than these cupcakes).

Tastes Like
PB Cupcake

*Makes one cupcake for those times you just want what everyone else is having. Feel free to make a larger batch if needed.

1/4 cup almonds, ground into flour
1/4 cup cashews, ground into flour
1 Tbsp. flaxmeal
dash of sea salt
1 Tbsp. date paste
1/2 tsp. blackstrap molasses
1/2 tsp. apple cider vinegar
chocolate drizzle (cocoa powder mixed with agave) and cashew pieces for decoration

In a small bowl, combine the cashew and almond flours, flaxmeal and sea salt. Stir with a whisk or use an electric mixer.

Next, add the date paste, molasses and vinegar. Whisk/mix to combine. The batter should be moist, but not so damp that it requires "baking" in a dehydrator (although you could if you desire). Form it into a cupcake shape.

Drizzle the top of the cupcake with a combination of cocoa powder mixed with agave. Garnish with some chopped cashews. As always, enjoy!

*You can amp up the PB flavor by frosting them with my Rawgalong filling, which also tastes great on top of raw chocolate cupcakes. If you missed it in the past, here is the recipe:

Better Than
Peanut Butter

3/4 cup almond butter
1/4 cup tahini
1/4 cup agave nectar
1 Tbsp. lucuma
1 Tbsp. mesquite
1/2 tsp. vanilla
dash of sea salt

Combine all the ingredients in a bowl. Enjoy as is, or as a replacement for peanut butter in your favorite PB recipe. It's a great frosting for raw cupcakes, or mixed into this raw whipped cream for a lighter (in color and texture) topping.

Chai me; you'll like me

2009-10-20T06:22:00.000-07:00

After devouring yesterday's Teecino-tinged cupcake, I just had to whip up another alternative raw offering (this one made the Cupcakes Take The Cake blog, along with the Puppy Cake I'll be featuring soon). This time, instead of making Isa and Terry's Green Tea Cupcake, I opted instead to make a chai version, similar to another one in their book.

I stopped drinking green tea while pregnant and have been hesitant to go back to it, as a breastfeeding mom. In its place, I sometimes enjoy a warm mug of Rooibos tea, specifically Trader Joe's Ruby Red Chai (I've read that Rooibos tea offers many health benefits, especially for breastfeeding moms and their colicky kids; Hayden doesn't have colic, but she definitely has had her share of fussiness, as seen in this pic).

I made the same swap with this cupcake, and later realized there was a chai cupcake in the book. But, since I was so drawn to the way the green tea one was decorated, I modeled mine similar to it (as well as next to it in the picture), using a different technique and color.

I left the icing its natural color and flavored it with a hint of the tea. Then, I made a flower out of some sliced almonds and a dollop of some leftover pink icing (I had some in the freezer from making this raw cupcake; you could always use a piece of dried fruit instead, like a cranberry, cherry, raisin, etc.).

This cupcake is a nice compliment to my tea break, no matter how short it may be.

Ruby Red Chai Cupcake
*Makes one cupcake for those times you just want what everyone else is having. Feel free to make a larger batch if needed.

1/4 cup cashews, ground into flour
1/4 cup almonds, ground into flour
pie spice
black pepper
dash of sea salt
1 Tbsp. date paste
raw whipped icing (I used this whipped cream)
1/2 Tbsp. brewed Ruby Red Chai
5 sliced almonds and a small dollop of pink tinted raw whipped icing or dried fruit for decorating

In a small bowl, combine the cashew and almond flours (I ground up 1/2 cup of each when I made these cookies. Then, I divided the "flour" in half and saved half for later use; it makes life easier if you plan on making more creations), pie spice (it contains cinnamon, ginger, lemon peel, nutmeg, cloves and cardamom; everything a busy mom needs to create a chai-like taste), black pepper and sea salt. Stir with a whisk or use an electric mixer.

Next, add the date paste and a touch of vanilla. Whisk/mix to combine. The batter should be moist, but not so damp that it requires "baking" in a dehydrator (although you could if you desire). Form it into a cupcake shape.

Frost the top of the cupcake with a tablespoon or two of the icing mixed with the brewed tea. Decorate it the top to look like a flower. Enjoy with a cup of tea :-)

This recipe was brought to you as a part of Vegan Mofo.