Sunday, May 27, 2012
Saturday, May 26, 2012
Eat at Lu's Recipe Directory
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| Honey Cornbread Muffins |
One year and forty-eight recipes later, I'm starting to forget what recipes I have created since starting this blog. To help my memory and make life easier, I have created a directory to all of the recipes that I have created so far.
Cupcakes
Vegan German Chocolate Cupcakes with Vegan Coconut Topping
Gluten-free, Vegan Strawberry Preserve Filled Banana Cupcakes
Vegan Gingerbread Cupcakes
Gloopy Vegan Chocolate-Mint Lava Cupcakes
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| Curry Bomb Cookies |
Vegan "Juggalo" Cupcakes made with Grape Faygo
Vegan Cranberry-Orange Cupcakes
Cherry Delight Cupcakes with Graham Cracker Base
Vegan Strawberry Preserve Filled Banana Cupcakes
Vegan Lime Pudding Filled, Chili Spiced Chocolate Cupcakes
Vegan Vanilla-Chai Cupcakes
Vegan Jaffa Cake Cupcakes (filled with Orange Marmalade)
Vegan Swedish Fish Cupcakes
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| Eggplant Stew |
Cakes
Vegan Lemon-Rosemary Olive Oil Cake
Muffins
Honey Cornbread Muffins
Blueberry Wheat Bran Muffins
Corn Dog Muffins
Cranberry-Orange Wheat Bran Muffins
Cookies
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| Swedish Fish Cupcakes |
Vegan Peanut Butter Chocolate Chip Cookies
Vegan Vanilla-Chai Cookies
Vegan Chocolate Chip Cookies
Pumpkin Cookies
Pumpkin Applesauce Drop Cookies
Curry Bomb Cookies
Frostings
Lemon Cream Cheese Frosting
Gina's Cream Cheese Frosting
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| "Juggalo" Cupcakes |
Vegan Peanut Butter Frosting
Vegan Vanilla-Chai Frosting
Vegan Chocolate-Orange Frosting
Coconut Topping for German Chocolate Cake
Quick Breads
Vegan "Buttermilk" Biscuits
Pumpkin Scones
Vegan Applesauce and Peanut Butter Bread
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| German Chocolate Cupcakes |
Pretzels
Soft Pretzels
Whole Wheat Soft Pretzels
Soups
Vegan Onion Soup
Butternut Squash and Apple Soup
Chickpea Noodle Soup
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| Vanilla-Chai Cookies |
Savory Dishes
Vegan Mesir Wat (Ethiopian Red Lentils)
Vegan Multipurpose Eggplant Stew
Vegan Corn and Black Bean Salad
Vegan Paella
Apple Chutney
Pear-Apple-Cranberry Chutney
Apple-Cranberry-Groundcherry Chutney
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| Apple-Cranberry-Groundcherry Chutney |
Miscellaneous
Candied Pecans
Sugared Cranberry Slices
Honey Citrus Butter
Roasted Fava Beans
Vegan Peanut Butter Chocolate Chip Cookies
It's a cookie party!
Ingredients:
1/2
cup brown sugar
1/2 cup
peanut butter
1/2
cup vegan margarine
1/2 cup
water
2
teaspoons vanilla
2 cups
all-purpose flour
1
teaspoon baking soda
1 cup
vegan chocolate chips
Preparation:
Preheat
the oven to 350 degrees Fahrenheit.
In a large bowl, cream together the margarine, peanut butter, and brown sugar
until light and fluffy. Add the water and vanilla. Mix in the flour
and baking soda.
Stir
in the chocolate chips.
Shape the dough into walnut-sized balls and place the cookies on an ungreased
cookie sheet.
Bake at 350 degrees Fahrenheit for 10-12 minutes.
Makes approximately 36 cookies.
Thursday, May 24, 2012
Vegan Vanilla-Chai Cookies
These are essentially my Vanilla-Chai Cupcakes in cookie form. A bit crispy, they are delicious with coffee or tea.
For those who I subjected to my Curry Bomb Cookies, these are sweeter (but with less sugar) and less explosive.
Ingredients:
6 tablespoons softened vegan
margarine
6 tablespoons shortening (Crisco)
3/4 cup demerara sugar (or regular sugar)
1/4 cup dark brown sugar
1/3 cup water
1/4 teaspoon ground ginger
3/4 cup demerara sugar (or regular sugar)
1/4 cup dark brown sugar
1/3 cup water
1/4 teaspoon ground ginger
2 teaspoons garam masala spice
mix**
1 tablespoon vanilla
2 1/2 cups whole wheat (or
all-purpose) flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
Preparation:
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, cream together the margarine, shortening, and sugars until light and fluffy. Add the water, garam masala, ginger, and vanilla. Mix in the flour, baking soda, and salt.
Shape the dough into walnut-sized balls and place the cookies on an ungreased cookie sheet. Flatten slightly.
Bake at 350 degrees Fahrenheit for 10-12 minutes.
Makes approximately 36 cookies.
1/4 teaspoon salt
Preparation:
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, cream together the margarine, shortening, and sugars until light and fluffy. Add the water, garam masala, ginger, and vanilla. Mix in the flour, baking soda, and salt.
Shape the dough into walnut-sized balls and place the cookies on an ungreased cookie sheet. Flatten slightly.
Bake at 350 degrees Fahrenheit for 10-12 minutes.
Makes approximately 36 cookies.
** Check the ingredients on your garam masala mix. I accidentally picked up one with onion and garlic powder. They didn't taste horrible, but they didn't taste good. I recommend McCormicks.
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Wednesday, May 23, 2012
Vegan Chocolate Chip Cookies
3/4
cup brown sugar
1/2
cup vegan butter, softened
1/2
cup shortening (I used Crisco)
3
tablespoons water
2
teaspoons vanilla
2 1/4
cups all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
1 1/2
cup vegan chocolate chips
Preheat the oven to 375 degrees
Fahrenheit.
In a large bowl, cream together the margarine, shortening, and brown sugar until light and fluffy. Add the water and vanilla. Mix in the flour, baking soda, and salt.
In a large bowl, cream together the margarine, shortening, and brown sugar until light and fluffy. Add the water and vanilla. Mix in the flour, baking soda, and salt.
Shape the dough into walnut-sized balls and place the cookies on an ungreased cookie sheet.
Bake at 375 degrees Fahrenheit for 8-10 minutes.
Makes approximately 45 cookies.
.
Sunday, May 6, 2012
Vegan German Chocolate Cupcake Recipe
1 cup demerara sugar*
1/3 cup coconut oil (or veg oil)
1 teaspoon apple cider vinegar
1 1/4 cup rice milk**
3 teaspoon vanilla extract
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups
all-purpose flour
Preheat oven to 350 degrees Fahrenheit and line a muffin pan paper baking cups.
Beat together the coconut oil and sugar. Mix in the rice milk, cider vinegar, and vanilla extract.
Mix in the cocoa powder. Add the baking soda, baking powder, and salt. Combine well. Slowly incorporate the flour taking care not to over mix.
Portion out the batter into the pre-lined muffin pan..
Bake for 18-22 minutes.
While the cupcakes are baking, you can begin the topping.
Topping
1 cup brown sugar
1/4 cup lite coconut milk
6 tbsp vegan margarine***
1 tsp vanilla
7 oz package of shredded, sweetened coconut
In a saucepan, heat coconut milk and brown sugar on high until it starts to boil. Add margarine and vanilla. Boil for 3-5 minutes. Add the coconut and stir. Remove from heat.
Put the topping on the cupcakes immediately. You really don't want it to harden in the pan.
Makes 12 cupcakes.
* Turbinado or raw sugar also work well.
** Any non-dairy, milk analogue is acceptable. I just prefer rice milk on my cereal.
*** I use Fleichmann's Unsalted Margarine
Preheat oven to 350 degrees Fahrenheit and line a muffin pan paper baking cups.
Beat together the coconut oil and sugar. Mix in the rice milk, cider vinegar, and vanilla extract.
Mix in the cocoa powder. Add the baking soda, baking powder, and salt. Combine well. Slowly incorporate the flour taking care not to over mix.
Portion out the batter into the pre-lined muffin pan..
Bake for 18-22 minutes.
While the cupcakes are baking, you can begin the topping.
Topping
1 cup brown sugar
1/4 cup lite coconut milk
6 tbsp vegan margarine***
1 tsp vanilla
7 oz package of shredded, sweetened coconut
In a saucepan, heat coconut milk and brown sugar on high until it starts to boil. Add margarine and vanilla. Boil for 3-5 minutes. Add the coconut and stir. Remove from heat.
Put the topping on the cupcakes immediately. You really don't want it to harden in the pan.
Makes 12 cupcakes.
* Turbinado or raw sugar also work well.
** Any non-dairy, milk analogue is acceptable. I just prefer rice milk on my cereal.
*** I use Fleichmann's Unsalted Margarine
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