Trying to go vegan - how to make up for the lost calories and calcium?

I’m currently lacto-ovo vegetarian, and would like to become vegan, but I don’t want lose a lot of weight and be all skinny. If I just eliminate dairy fats - stop putting sour cream on my chili, leave the cheese off the veggie burger, etc. - then my daily caloric consumption will drop dramatically. What are some good calorie-dense vegan foods I can snack on to make up for the lost dairy? Also, where do vegans get calcium from, and how much of whatever that is do you have to eat every day to meet the requirements?
- rhymes with chalk

can i substitute sour cream for buttermilk in a cupcake recipe?

when baking cupcakes, for example red velvet, can one substitute the buttermilk for sour cream? if so, does this alter the use of vinegar in the recipe? i’ve noticed sour cream makes cake recipes really moist and delicious so i’d like to know how to add it to my existing recipes.
- claire b

Lemon Cream Vegan Cupcake Recipe

Lemon Cream Vegan Cupcakes Ingredients

1 c margarine (80% fat is best) — softened
2 c organic unbleached sugar
2/4 c soy yogurt
1/4 c apple sauce
2 t grated lemon rind
1 t vanilla
3 1/2 c all-purpose flour
2 t baking powder
1 t baking soda
2 c Vegan Sour cream (1 pound soft/silken tofu, 4 T lemon juice, 6 T canola oil, 4 t brown rice vinegar, 1 1/2 t salt)

Lemon Cream Cupcakes Frosting Ingredients

3 tbsp margarine (80% fat is best) — softened
2 1/4 c organic unbleached sugar
2 tbsp lemon juice
3/4 t vanilla
1/4 t grated lemon rind
1 or 2 tbsp plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)

Lemon Cream Vegan Cupcakes Directions

In a mixing bowl, cream margarine and organic unbleached sugar.
Mix soy yogurt and apple sauce.
Add lemon peel and vanilla; mix well.
Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).
Fill greased or paper-lined muffin c with 1/4 c of batter.
Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove to wire racks to cool completely.

Lemon Cream Cupcakes Frosting Directions

Cream margarine and organic unbleached sugar in small mixing bowl.
Add lemon juice, vanilla, lemon peel and soy milk; beat until smooth.
Frost cupcakes.

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HELP! Vegan substitute for soy yogurt?

I’m making cupcakes and I don’t have any soy yogurt; the recipe needs 1/2 of it. What can I use (and how much of it) instead (that would still be vegan)?
I can’t go to the store, it’s closed for the night, and I can’t go tomorrow. I’ve already started making them (yogurt the ONLY thing I haven’t put in) b/c I thought I had soy yogurt, but apparently someone threw it out. I’m not sure what it does in the recipe but I don’t think soy milk by itself would work b/c it’s a liquid…not the right consistency…. I checked and I have vegan sour cream, soy creamer, and egg replacer. Would any of those be of help? Or something like canola oil? I’m afraid of what the taste would be though…I’m making chai tea cupcakes, and the recipe wanted vanilla or plain soy yogurt.
- KOALA!