Baking Pi

Lime Quinoa Salad

2009-02-23T09:36:00.018-05:00

I never knew the joys of lime on, well, anything until I lived in Thailand after college. It had always been lemon. Traveling in Thailand I would see "lemonade" on a menu and would end up with limeade. Most noodle dishes came with slices of lime. Hostels would have crepes with "lemon" and sugar on a menu but again lime would show up on the table. It ends up lemons are not so easy to get in

Vegan Peanut Butter Truffles

2009-02-18T09:37:00.004-05:00

In addition to the previous Chocolate Cashew Cream Truffles I also made my husband peanut butter truffles for Valentine's Day. Boy did he get a lot of truffles, which I will gladly help him finish of course. These are just as simple to make as the cashew cream truffles and I can't decide which ones I like better. They are both so good!Ingredients1/2 cup soy milk1/2 cup peanut butter1/2 cup

Vegan Chocolate Cashew Cream Truffles

2009-02-17T08:53:00.017-05:00

This post is a few days past Valentine's Day but for good reason. I made these for my husband and since he reads my blog I couldn't post them until after he got them. These are the first of two different truffles I made. They were so simple and easy to make. And they look pretty! Truffles usually require cream but a healthier and vegan option is to make a cream out of cashews. You may say, 'But I

Ginger and Garlic Cashew Stir-Fry

2009-02-16T09:08:00.011-05:00

When I decided to make this stir-fry I had no idea it would end up with such flavor in the end. I was just trying to find a use for the rest of our green beans, cashews, and red pepper. The combination of fresh ginger, garlic, sesame oil, and scallions really brought an exciting flavor. Little did I know I would stumble upon something that I am actually craving again at the moment! Ingredients2

Cookies 'N' Cream Cupcakes

2009-02-13T10:50:00.009-05:00

I was anxious to try another recipe from Vegan Cupcakes Take Over the Worldand decided to go for the cookies 'n' cream cupcakes. I made the basic chocolate cupcake batter and mixed in a cup of Hint O' Mint Newman-O's that were crushed in the food processor. I then made half of the recipe of the fluffy buttercream frosting and mixed in 1/4 cup of the crushed cookies. Mmmm....

Vegetable Alphabet Soup

2009-02-12T11:23:00.019-05:00

Soup is one of those things that I always thought would be difficult to make before I actually made it. It's great for a chilly day or when you're fighting off a cold. If my husband and I want to make a no fuss soup that doesn't require a food processor or different pots and pans we usually go for a vegetable soup. And the last couple of times we made it we decided to throw in alphabet pasta.

Vegetarian Shepherd's Pie

2009-02-10T09:27:00.011-05:00

After seeing the Skillet Gardener's Pie on Fat Free Vegan Kitchen I just couldn't resist trying it. My husband and I often make veggie pot pies so I figured this would be a nice break from the pie crust and a chance to make some mashed potatoes. The recipe was pretty straight forward and worked well. It is also a recipe that you can play around with a bit and still have a good result.I wanted to

Carrot Zucchini Muffins

2009-02-06T14:09:00.009-05:00

My breakfast routine is pretty redundant and doesn't vary much. It's sad. Yesterday I decided I would make some muffins. But I wasn't in the mood for muffins that would make me feel like I'm eating dessert. I wanted something not too sweet. I found a recipe on the Whole Foods website for Carrot Apple Muffins and used that as a starting base. I changed the recipe by making it vegan and adding

Sushi Salad

2009-02-04T11:36:00.006-05:00

I've never made sushi but have always wanted to try to. And then I saw this recipe for sushi salad on Fat Free Vegan Kitchen and thought I can put off the actually sushi for awhile. This was such an easy and creative recipe! Seasoned rice vinegar gives the rice salad the sushi flavor. I used edamame and carrots (both steamed for about 10 minutes), red peppers, cucumbers, almonds, and sesame seeds

Vegan S'mores Cupcakes

2009-02-04T09:10:00.030-05:00

I finally caved in and bought the book Vegan Cupcakes Take Over the World. And boy am I glad I did, if only for the S'mores cupcakes I just made! I'm not going to post the recipe (since it's in the book) but pictures I do have.So basically there is the graham cracker cupcake:Then I chose to cover that in the Rich Chocolate Ganache Topping. The recipe recommended sprinkling the frosting with

Arugula Walnut Pesto

2009-02-02T12:32:00.013-05:00

Most people think of basil and pine nuts when they think of pesto sauce. And there's nothing wrong your pesto being made up of basil and pine nuts . I like it quite a bit. But sometimes you need a change. Or the pine nuts are just too expensive and the basil doesn't look so hot. I've played around with different pestos and I find that arugula is a pretty good substitute for basil and toasted

Vegan Spinach and Walnut Risotto

2009-01-30T14:31:00.005-05:00

I've always made risotto out of a box. You know, the kind where you mix a powdered flavor packet in with the rice. I would try to fancy it up by using vegetable stock and adding vegetables or nuts at the end. It was good. But I wanted to see if it really was that difficult to make risotto from scratch. And it turns out it's not that hard. A lot of risotto recipes call for cheese or butter or both

Lentil Almond Burgers and Orange Green Beans

2009-01-29T11:34:00.008-05:00

After seeing a recipe for lentil almond burgers on Care2.com I was super excited to try them out. I followed the directions but they didn't quite work out as I expected. I was able to make them into burger shapes and get them onto the frying pan but once there they wouldn't stay together for me. I did substitute flaxseed meal and water for the egg. Maybe that was my downfall? A few stayed sort of

Peanut Ginger Soba Noodles

2009-01-28T10:24:00.008-05:00

Ok, I seem to be using peanut butter a lot lately for some reason. Keeping up with the trend, I made these peanut soba noodles last night. It was pretty quick to make (maybe 15 minutes?). I followed a recipe from The Post Punk Kitchen and didn't really need to change much. The original recipe called for steamed broccoli but my husband doesn't like broccoli so I used zucchini instead. He did

Vegan Peanut Butter Chocolate Chip Cookies

2009-01-27T16:16:00.017-05:00

This has definitely become my default chocolate chip cookie recipe. They're chewy but not cake-like. Yum. I found it on VegWeb but usually modify it slightly. Today I made a peanut butter version:Ingredients.75 cups raw sugar.75 cups light brown sugar1 cup vegan butter substitute1 teaspoon butter1/3 cups applesauce2 tablespoons of peanut butter1 cup white flour1.25 cups whole wheat flour1

Tomato Basil Sauce with Cashews

2009-01-25T17:12:00.012-05:00

I love this sauce. Really love it. And it's so easy to make. I found the recipe at Vegan Yum Yum and I think my husband and I have eaten it at least twice a month since it was posted. I've made it with whole wheat spaghetti but this time I used the Whole Food's brand spinach penne. I also didn't have fresh basil so I used dried basil this time. It was just as yummy!

Vegan Chocolate Peanut Butter Cupcakes

2009-01-23T11:18:00.023-05:00

Well, this is my first post! Vegan Chocolate Peanut Butter Cupcakes Ingredients1 1/2 cups flour (I used 1 cup of white flour and .5 cup of whole wheat flour)1 teaspoon baking soda1/2 teaspoon salt1/4 cups applesauce1/4 cups canola oil2 teaspoons vanilla1 cup water1/4 cups unsweetened cocoa powder2 tablespoons peanut butter2 tablespoons vinegarDirectionsPreheat the oven to 375 degrees. Line or