Robots Love Cupcakes – Interview with owners

Vegan Cupcakes

Amanda Hill (left) and Joi Smith (right) of Portland, Oregon, talk about launching their home-based business during one of the worst economic climates in recent history.
Video Rating: 0 / 5

Food Love: Vegan Gluten-free Cupcakes

Vegan Cupcakes

Shockingly delicious gluten-free, vegan cupcakes made by Emily Joy, Outpost’s food ambassador. Visit her “embassy” for more great recipes & food demos at the Outpost in Bay View – 2826 S. Kinnickinnic Ave. www.outpostnaturalfoods Big enough to meet your needs, small enough to meet your neighbor. filming and editing by Diana Sieger

I made a recipe and I would love to see others reviews?

Vegan Cupcakes

anyone want to try it out??

its sugar free whole wheat banana bread (without fake sugar)

here it is…

“It is very hard to find a good vegan sugar free banana bread that is healthy and does not have sugar substitutes, so I decided to make my own. This recipe makes a moist, delicious and filling treat that will satisfy your sweet tooth.”
INGREDIENTS:
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon

1/2 teaspoon Salt
4 bananas (the riper the better)
1 egg substitute (You can also just use
one egg)
1/2 cup unsweetened apple sauce
1/2 cup unsweetened orange juice

1/2 cup dried fruits (optional)
1/2 cup chopped nuts (optional)
DIRECTIONS:
1. Preheat the oven to 350 degrees.
2. In a large mixing bowl mix together the flour, baking powder, baking soda, cinnamon and salt.
3. Smash the bananas until smooth. And add to dry ingredients then stir.
4. Add the egg or egg substitute, apple sauce and orange juice, stir. Then add the fruits and nuts.
5. Pour into a greased loaf pan.
6. Bake for 50 minutes.

I mean come on!
its sugar free, vegan, and whole wheat.

nutritious and delicious.

People who love eating and cooking!! How does this menu sound?

Vegan Cupcakes

OKay so im nervous about a breakfast im gonna make… sooo i want your opinions on this menu, drinks arent on this menu, they will be tea coffee juices …. the recipes are below… Any advice is appreciated!

Apple bread
Moms Breakfast Strata
Sausage breakfast Wrap
Butter Cookies
Banana Vegan Muffins
Egg cake
Cinnamon Toast
Apple Sauce
Salsa
Cinnamon Rolls

Apple bread
INGREDIENTS (Nutrition)
1/2 cup butter
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 apples – peeled, cored and chopped
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×4 inch loaf pan.
In a bowl, mix the butter and sugar until smooth and creamy. Beat in the eggs.
In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and cloves. Mix into the butter mixture until moistened. Fold in the apples. Transfer to the prepared loaf pan.
Bake 1 hour in the preheated oven, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

Moms Breakfast Strata
INGREDIENTS (Nutrition)
9 slices bread, torn into bite size pieces
1/2 cup diced fresh mushrooms
1/2 cup chopped green bell pepper
16 ounces Cheddar cheese, shredded
1/2 cup chopped onion
2 cups cubed cooked ham
8 eggs
2 cups milk

DIRECTIONS
Grease a 9×13 inch baking dish. Layer half of the torn bread in the bottom of the dish. Sprinkle the mushrooms and green bell pepper evenly over the bread layer. Sprinkle with half of the cheese. Top with remaining bread pieces, then layer with the onion and ham. Sprinkle with remaining cheese. Whisk together eggs and milk; pour over the entire pan. Cover with aluminum foil, and refrigerate for 12 to 24 hours.
Preheat the oven to 350 degrees F (175 degrees C).
Bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes, or until top is evenly brown.

Sausage breakfast Wrap
INGREDIENTS
1 pound turkey Italian sausage links, casings removed
1 medium sweet red pepper, diced
1 small onion, diced
6 eggs (4 whites, 2 yolks)
1 (4 ounce) can chopped green chilies
1 teaspoon chili powder
10 (8 inch) flour tortillas, warmed
1 1/4 cups salsa
DIRECTIONS
In a nonstick skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Sprinkle with red pepper and onion. Combine the egg substitute, green chilies and chili powder; pour over sausage mixture.
Bake, uncovered, at 350 degrees F for 30-35 minutes or until set. Break up sausage mixture with a spoon. Place 2/3 cup down the center of each tortilla; top with salsa. Fold one end over sausage mixture, then fold two sides over.

Butter cookies
INGREDIENTS
* 1 cup butter, softened
* 2 cups brown sugar
* 2 eggs
* 1 tablespoon vanilla extract
* 4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter and brown sugar. Beat in the eggs and vanilla extract until well blended. Combine the flour, baking soda, baking powder and salt; stir into the creamed mixture. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Decorate with your favorite frostings or sprinkles if you like.

Banna Vegan Muffins

Ingredients
* 2 cups of unbleached white flour
* 1 teaspoon of baking powder ( I added a bit more)
* 1 1/2 teaspoon of baking soda
* ¼ teaspoon of salt
* 1 cup of mashed banana (2 medium sized ones work)
* ½ cup of honey
* 3 teaspoons of vanilla extract
* 6 tablespoons of vegetable oil
* 1/2 cup of water
* ½ a cup of frozen blueberries, raspberries or cranberries (This is what the recipe says but I put strawberry which I cut in the beginning and put them in the freezer for 15 minutes before use)
Topping
Mix half a cup of brown sugar and half a cup of finely crushed whole nuts. Sprinkle on top of muffins before putting them in the oven.
Directions
Heat oven to 375 F. In a large bowls combine the flour, baking powder, baking soda, and salt. Then in a medium sized bowl, combine remaining ingredients, except berries. Pour the medium bowls ingredients into the big one after mixing, and stir until it combines. Add berries and mix. Pour batter into greased muffin tins to 2/3 full. Bake for 20 minutes or until muffins are risen, firm and slightly golden.
How it Turned Out
These turned out great! Everyo
umm ok guyz yeah i guess i put a lot of food down soooo im just gonna bring it down to

apple bread
cinnamon rolls
sausage breakfast wrap
bannan vegan muffins
apple sauce
salsa
cinnamon toast

Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love

Vegan Cupcakes

• ISBN13: 9781570672378
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Product Description
Ice cream is universally loved and is at its very best fresh out of the ice cream machine. Homemade ice cream is actually easy to make, and can be made with a variety of nondairy milks perfect for those with dairy or soy allergies. Whether you avoid dairy products for health or ethical reasons, or to protect the environment, these frozen treats will rival any store bought gourmet ice cream.

Lick It! elevates vegan ice cream to its creamy, dreamy best. Readers will find well-loved, traditional flavors plus a tempting variety of exotic and gourmet tastes made with herbs, spices, and liqueurs. And you can adjust the flavors and sweetness to your liking, using the choicest natural ingredients. From scooped ice cream, sundaes, sherbets, and sorbets to ice cream sandwiches, shakes and floats, you’ll find all your ice cream parlor favorites complete with toppings and sauces! So swirl it, savor it, lick it! It s never been yummier.

Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugar

Vegan Cupcakes

Product Description
To many of us, the term “healthy dessert” sounds like an oxymoron. After all, conventional desserts contain many not-so-healthy ingredients: butter is high in saturated fat; eggs are loaded with cholesterol; milk contains allergy-inducing lactose or casein; refined sugars and flours have been stripped of almost all their nutrients. Yet we have to wonder, is it possible to enjoy authentic desserts without consuming any of these offending foods? Delicious, appealing, and healthy treats seem to be the last unconquered frontier when it comes to today’s health revolution.

Finally, Sweet Freedom proves that you can have your cake, and great health too! With over 100 original, innovative sweet treats using whole, natural, unprocessed ingredients, Sweet Freedom shows you how to create delicious desserts free of wheat, eggs, dairy or refined sugars. All the recipes are suitable for people with food sensitivities or those on restricted diets for health or religious reasons. With recipes that taste every bit as good as—in some cases, better than—conventional desserts, you’ll be happy to learn that the terms “healthy” and “delicious dessert” are no longer mutually exclusive!

Love, Eric: Delicious Vegan Macrobiotic Desserts

Vegan Cupcakes

• ISBN13: 9780977293704
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Product Description
www.loveericinc.com The first authentic Vegan Macrobiotic cookbook with stunning full-color photographs, taken in Eric and his wife Sanae’s garden and self-published by Eric and Sanae! This boutique cookbook is beautifully presented and every detail has been taken from the food, the photos, and the graphic design to give you something special and unique.

This cutting edge pastry cookbook is from Eric Lechasseur, a gourmet French chef who incorporated vegan and macrobiotic elements into his recipes after studying to help his wife overcome some serious medical problems. In the cookbook, Eric tells the story of his love-inspired pastry recipes, and how his pursuit of macrobiotics eventually cured his own crippling allergies. As a bonus, Eric has also included five macrobiotic beverage recipes and helpful tips for making your own macrobiotic masterpieces!

Vegans what do you love most to make for non-vegan friends?

Vegan Cupcakes

I like making things at my dinner parties or potlucks with my friends. My bf too because he is not vegan he is “pescetarian” meaning he just eats fish on the meat front and he eats dairy. He is very supportive of my veganism though and he makes vegan dishes for me all the time :]

Anyway what do you love to prepare to impress them? Maybe I’m the only one who does this but I hope not. lol I like making traditional style banana pudding. It’s so easy and comes out great. It took me forever to find vegan vanilla wafers when I went vegan though. You know mom used those delicious non-vegan Nilla wafers instead and thats a no-no. I had to go without wafers for a while :(

I have tried several different types of vegan lasagna and loved them all. I really like this recipe I found online for tofu spinach lasagna.

VCTOTW (Is that the right acronym? lol) helped me a lot with cupcakes. They turn out so well for me. I am always so shocked at how good my food comes out because I use recipes; I don’t have that gift of being able to create my own recipes! I have like 4 cookbooks. lol

There are lots of other things but these are my favs. Everyone thinks all vegans are obsessively healthy and major hypochondriacs. I like to prove them wrong. I am vegan for moral reasons it really has nothing to do with eating non-processed foods (cuz I love me some packaged veggie meat mmm mmm) or picking berries in the forest. And they love it :]