Monthly Archives: March 2014

Vegan Asparagus Risotto

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Tonight’s dinner was an asparagus risotto. It was simple and quick. We ate it with a platter of raw veggies.. we had to go grocery shopping right after so I didn’t cooked something too fancy, hehe. but it’s ok like that, we’re simple people who love simple things!

I love risotto.. it’s so ”creamy” and delicious. I hate the real deal, you know, with wine, Parmesan.. Brrrrr!!!! Anyway I NEVER drink or ”eat” alcohol without any exception, hehe. In the ones I make I use vegetable broth instead of wine, it’s way better that way.

Finally everyone was happy 😀 Especially because even if we had a snow storm yesterday it was hot today (well hot for Canada, hahahaha) so the snow started to melt! YEAH!!!!!!!!! *happy dance*

Servings

4

Ingredients

* Olive oil

* 1 large onion, chopped

* 4-5 garlic cloves, minced

* 1 1/2 cups mushrooms, chopped or thinly sliced

* 1 cup Arborio rice

* 1/2 cup vegetable broth

* 1/2 teaspoon Herbes de Provence

* 1/2 teaspoon garlic powder

* Salt and pepper (to taste)

* 4- 4 1/2 cups vegetable broth

*1 pound asparagus, sliced

(I trimmed the tough ends)

* 1 cup frozen green peas

asparagus peas

arborio mushrooms

Directions

* In a small pot, bring to boil the vegetable broth. Once it’s boiling, cook the sliced asparagus in the stock for 2-3 minutes. Remove from the broth (keep it!) and set aside. you will need them later.

* Let the broth on the stove but on a low setting.

* In a large pot, heat the olive oil over medium heat. Add the onions and garlic and cook until they are tender.

*Add the mushrooms and cook for another 3-4 minutes. Add the Arborio rice, stir well to coat it and cook for another 2-3 minutes while stirring constantly. You’ll see, the rice will change it’s color.

* Add 1/2 cup of vegetable broth, garlic powder, Herbes de provence, salt and pepper. Stir well.

* Reduce the heat and cook while stirring often until all of the liquid has been absorbed. Add 1/2 cup of the vegetable stock at a time and continue to cook, while stirring occasionally, until all of the stock has been absorbed. Repeat until there is about 1/2 cup of broth remaining.

* Add the asparagus and the peas. Stir well to combine. Cook the risotto for another 3-4 minutes. Don’t forget to stir. You can add the remaining broth if needed.

* Remove from the heat, serve and Enjoy!

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Vegan Quinoa Balls

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Tonight’s dinner was vegan meat balls over capellini with a tvp tomato sauce. you have to admit.. when you look at this dish you could fool any meat eater on this planet, hehe! It look so like the real deal. It was so delicious. We don’t eat pasta very often, not that we don’t like that but we’re more a stew/curry kind of family. I cannot remember the last time I ate ”meatballs”  it’s not something my mom used to make, and when I was old enough to decided by myself I never did the real deal neither the vegan/vegetarian equivalent. There’s a first time for everything I guess, hehe. I’ll make those balls again, maybe next time I’ll try another kind of combination..

I was looking for a recipe for ”meatballs” the other day and I came across one (You can see it HERE) that sounded good. Finally I changed many things.. not the same kind of beans, or seasonings, I used quinoa and not rice, I added bread crumbs… anyway. You know me (well I guess, hehe) I love to change recipes. I don’t like to follow a recipe like it is written.

I’m happy.. today I’m starting my 5th week of my 3rd pregnancy. 3 more weeks and I’m seeing my doctor, yeah!

I cannot believe we had another snow storm today in Quebec.. we even lost the power for 2 hours!!! And it’s almost April! When will Spring will decide to start here.. It’s white EVERYWHERE!! *crying*

Servings

12-14 balls

Ingredients

* Olive oil

* 1 large onion, chopped

* 3-4 garlic cloves, minced

* 1 cup packed spinach, chopped

* 1 cup coarsely chopped mushrooms

* 1/2 cup raw sunflower seeds

(or another seed or nut)

* 1 cup cooked navy beans

* 1 1/2 tablespoons Italian seasonings

* 2 tablespoons dried oregano

* Salt and pepper (to taste)

* 1 cup cooked quinoa

* 2 tablespoons bread crumbs

* Pasta & Sauce (to serve with)

quinoa beans

mushrooms babyspinach

Directions

* Preheat oven to 350’F

* In a pan, heat oil over medium heat. Add the onion and garlic then cook for 4-5 minutes or until the onions are tender. Stir in the chopped mushrooms and spinach. Continue to cook for another 4-5 minutes. Remove from heat.

* In a food processor, combine the veggie mixture, the sunflower seeds, the seasonings, salt, pepper and 2/3 cup of the beans. Pulse until you reach the perfect consistency for your balls. that mean when the mixture is able to hold together.

* In a bowl, combine the mixture you just pulse with the remaining 1/3 cup beans (I wanted some texture, but you can totally skip that and pulse all the beans!) quinoa and the bread crumbs. Form balls with your hands. Mine were medium-big but you can decided to do tiny balls too. It’s up to you. On a baking sheet (I always use my old sheets when I have to cook something like that and not cookies, hehe) place the balls and cook for 28-30 minutes.

* Remove from the oven and serve over pasta.

* Enjoy!

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Week 4

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4 WEEKS

(Sunday March 23, 2014 to Saturday March 29, 2014)

36 to go.. 🙂

(Sorry for the toys in the background, hehe! The picture was taken in the empty room that we have for baby.. but since it’s my son’s birthday soon, there is some of his gifts in the room, I also look like Hell, haha! but I took the picture not long after waking up! hehe!)

Baby is :

Baby is the size of a POPPY SEED

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This week marks the beginning of the embryonic period. From now until 10 weeks.

He or she is maybe super tiny, but my love is enormous!

How I’m Feeling: 

I’m feeling great! I’m so happy and excited. I was feeling worst before knowing I was pregnant, I had very sore breast (well it’s still the same, haha) and intense cramps. It’s less intense now.  I cannot wait to have my first doctor visit. Can’t wait to see our little treasure during my first ultrasound.

How I’m Changing:

I guess there’s a ton of bloating going on in my body because my belly just popped out of nowhere almost as soon as I ovulated. Maybe it’s because of bloating.. or maybe it’s because it’s my third child in less than 4 years. I remember when I got pregnant with my second child (my son) I was showing at 5 weeks! So it’s not really a surprise that I had to buy maternity clothes already.. but I’m lucky, I can still wear my old jeans, but for how long?! HAHA! Another change… I have sore breast like when I was breastfeeding my son.. awwww! I already started to smell EVERYTHING! I’m always asking my husband ” Did you smelled that?” and he’s always answering ”No.. it’s only you who can smell everything, haha”

What I’m Eating/What I’m NOT Eating:

I’m still eating the same way as I did before last Monday. I don’t eat a lot but I eat good food. Mostly vegan, vegetarian, lots of fruits and veggies, lots of water. I had to add few calories each day to my calorie count. Before Monday I was not exactly dieting but I was eating less, enough to lose 2 pounds each week, so 1200 calories each day MAX.. but it’s not enough when you are pregnant, so I had to increase a little that number. I’m also taking all the vitamins each morning.. prenatal, omega, calcium and B12.

Total Weight Gained:

Since the last time I weight myself and it was before the ovulation day, I gained 0.5 pounds. But it’s probably all bloating! Since then my weight is the same. (tanks to you exercise!)


Workouts: 

Still working out like before each day. One day I do at least 30 minutes of cardio (elliptical machine), the other day I do weight lifting (don’t be scared, it’s not a military program! I’m taking it a little easier than before) This is the basic I do, but I’m always doing more. I’m now listening even more to my body for every sign of exhaustion or over heating. It’s not only to minimize my weight gain, but it’s also because it’s good for the baby and for me.. I feel great! And yeah, I drink a lot of water, hehe!


First Doctor Appointment :

April 22, 2014 at 8 weeks

At Hotel-Dieu-De-Sorel ‘s Hospital


Sleep:

Sleep is not always good.. in fact I wake up each night around 5 am super awake.. but it’s ok, soon it will be worst! hahaha!

See you next week!

3rd Pregnancy

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Monday I learned a very VERY good new for my entire family.

I’m… PREGNANT with our 3rd child!!! I was 4 weeks Monday and due around November 30, 2014.

It was such a journey, like when I tried for my handsome Auguste. I tried the natural way for many months and it never worked. I started fertility treatments again in November. After two very long and very painful (lots of side effects) rounds (the last one was like over 70 days of massive pain) I stopped everything. I started working out, I lost 15 pounds, I was feeling better than ever.  My husband and I had decided to adopt a child since I wasn’t able to conceive one myself. After over a month I was feeling so guilty that I stopped that I decided to give life another chance and started the treatments again. For a weird reason I had no side effects at all!!! I was feeling wonderful! My basal chart was perfect too. Each day my husband was saying to me : ” You’re pregnant, I know it!” Even my mom when she saw me  said : ” you have a special glow..” I took a test a dpo 8 and it was negative. I was kind of sad. I thought the month had been amazing and perfect. Few days layer I was working out and I was on my belly and I was feeling so weird.. like if there was something inside. I told my husband how I was feeling and he said once again ” you’re pregnant!!” During the last  1 1/2 weeks of that round I started feeling bloated and stopped losing weight (even if I don’t eat a lot and workout EACH day) I was upset that I was starting to have a belly again even if I was making tons of efforts. I finally did a test on dpo 13 and it was… POSITIVE!!!! I was so shocked and happy that I did many more tests for different brands, just to be 100% sure it was really happening! I had a feeling it worked but at the same time my brain was telling me to stop dreaming and be realistic.. it might not have work at all, like the previous times. But my heart was totally right!!! There is a tiny baby growing each day inside me. I love him or her a lot already!

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Having fertility issues is not a fun journey. Some days you are very sad and depressed, some days you have hope, then the next day you cry your life out.. I used to cry each time I saw a friend of mine get pregnant super fast without any efforts. Why would life do that to me.. I want kids and it’s super difficult to have them. It was harder on me when I tried for my son. This time despite the very intense pain I suffered during the two first rounds and the good round, I was more zen, more positive about all that. For sure each time I learned that someone I know got pregnant without trying I was sad for 2 seconds, not for them, but because it’s not that easy for me. I really hope that my kids will never have the same problems as I have to live with. But life is good after all. It gave my my wonderful daughter Dalie in 2011 and my awesome son Auguste in 2013 and in few months life will make me a mom for the 3rd time. to all the people struggling with fertility issues..don’t give up!! One day life will be on your side too, maybe it’s not the right moment. Everything happens for a reason at the time it meant to be. It’s hard, some days you want to give up and never turn back, but one day is the right one, the one that will make you the happiest person on Earth! Believe in life, keep smiling!!

I guess the fact that I started to workout again helped a lot. My mom tried 8 years to have my brother and when she lost like 40 pounds she got pregnant. she was giving up.. and at this moment she was blessed with life’s precious gift.. a child!

I’m thankful to life to had give me the chance to have another child. God, life, nature.. name it. There was something or someone looking over me to grant my wish and for that I’ll be forever grateful. I’m so blessed. Blessed not only to be pregnant again, but to have two adorable and healthy kids, to have a wonderful and loving husband for the past 4 years, with who I’ll spend the rest of my life, to have awesome parents, awesome in-laws, to have good friends and to have the chance to see my mom still with us despite all her cancers she fought and still fighting for. She’s a true fighter. I hope one day my kids will understand how much she is strong and a true inspiration. For sure she have her dark days, but who wouldn’t have some when you’re fighting like 6 cancers and a rare blood disease in less than 4 years.. especially brain cancer! When I got pregnant with Dalie, I knew it in July 2010.. my mom got her first cancer diagnostic in February 2010. It helped her continue to fight against that terrible disease. She had a new reason to hold on to life. Not that she doesn’t love us , it’s that we are all adults now.. we have our lives, our lovers, family.. When I got pregnant with Auguste she was way sicker. but she fought hard again, there was no way she would miss the birth of her new grand baby. The day came and she was still there, super sick, but there, she saw him at the same exact second he was born. Now this third child will help her to continue to fight. I know my mom, there is no way she will stop before meeting him or her. She love them all so much! She’s so excited, she start knitting projects for the new baby 🙂

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Children are the greatest blessing and gift from life. My life would be the same without my kids. I love them more than anything. When Dalie arrived in my life, I was shocked at first, after all, doctors told me I would never have children (I don’t have periods.. like NEVER and I never ovulate), she was a true miracle! My son Auguste arrived because we tried 18 months (with 2 rounds of fertility treatments in those months), I got pregnant on our honey moon in the Mexican Desert, hehe.

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The quote says it all! Never forget the things you have when you want something else. I love each of my kids the same way, I’ll love the 3rd one as much as Dalie and Auguste.

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love quotes best4 quotes160

I cannot wait for my first visit to my new doctor’s office (he’s at the hospital). I had to change my doctor because she was too far. She was my fertility specialist and the one who also follow my pregnancy with Auguste. We moved in another town last August (when we bought our house) and it’s now 2 hours to go, 2 hours to go back home away from our house, so I had no choice to find a new doctor. I’m very glad because since it’s a small town (30 000 souls) it was super fast and easy to have a new doctor. I’m glad because I will have the best here (a lot of people are saying very good things about him) My first appointment is April 22. I’ll be 8 weeks pregnant.

It will not be easy everyday, especially with two other kids under 3 (well Dalie turned 3 in February), a big house to clean, a dog to watch, having to cook.. but it’s ok with me, it’s what I wanted! I wanted a family, well now I’m happy with it, hehe.

Life is great.. Life is good.

I’ll keep smiling!

Vegan curry & Coco Soup

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I really love one of the vegan books I have.. it’s the one called  ”ISA DOES IT” by Isa Chandra Moskowitz. I love this lady.. a lot! You can learn more HERE (facebook page)

Yesterday I decided to try one of her soup recipe. I changed few things, and changed quantities, but the idea is still the same. A delicious soup made of coconut milk and curry.

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The result was super delicious, I guess her final result is as good as mine, hehe! (Not my fault, I’m always changing everything, hahaha). Everyone enjoyed it, even big boy Auguste. I’m not surprised he love to eat.. EVERYTHING! The best part in all that… there is leftovers for today’s lunch! 😀

Servings

4-6

Ingredients

* Olive oil

* 1 medium onion, chopped

* 5 garlic cloves, minced

* 2 tablespoons fresh ginger, grated

*6 cups vegetable broth

* 1/2 cup basmati rice

* 2 1/2 tablespoons curry paste

* 2 cups of diced sweet potatoes

(Around 3/4 pound or 2 small potatoes)

* 4 cups packed kale (1/4 pound), coarsely chopped

* 1 2/3 cups coconut milk

* 1 lime (for the juice)

currypaste cocomilk

sweet potato kale

rice

Directions

* Heat a pot over medium heat. Heat the oil and the onion for few minutes until they are soft then add the ginger and garlic. Continue to cook for 1-2 minutes.

* Add the rice (rinse it before) and the broth. Mix then bring to a boil. Once it’s bowling, lower the heat to medium-low. Add the curry paste (mine is not super super hot, but you can use a very spicy kind if you want to), the sweet potatoes and the kale. Cover and let simmer for 10-20 minutes or until the sweet potatoes are tender and the rice cooked.

* At the end, add the coconut milk and the juice of one lime. Add salt if you want (I didn’t).

* Remove from heat, serve and enjoy!

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Vegan Banana-Oat Bites

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Today I wanted to eat chocolate chips cookies so bad.. but I decided to bake these bites instead. Healthier and delicious. It’s super easy to prepare, and to cook. Everyone enjoyed them. Yay! I think there is like 2-3 left, haha!

You could put other ingredients too, nuts instead of chocolate, or carob.. vanilla extract or another extract, no coconut.. it’s like you want. Follow your feelings. I decided to use fresh coconut because we opened one yesterday and because I’m a huge coconut fan.

Today we had another snow ”storm”.. damn you Canadian Spring, hahaha! I had to go shovel all that this afternoon.. hope it will be the last time!!!

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Servings

15-16 small bites

Ingredients

* 2 very ripe bananas, mashed

* 1 cup old fashioned oats

* 1/3 cup fresh shredded coconut

* 1/3 cup chocolate chips

oats freshcoconut

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Directions

* Preheat oven to 350’F

* In a bowl, combine all the ingredients and mix.

* Form ”balls” with two spoons and place them on a baking sheet.

* Cook for 13-14 minutes.

* Remove from the oven and Enjoy!

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Aloha Vegan Sloppy Joes

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Tonight’s dinner was Vegan Sloppy joes.

The other day I found an interesting idea on Pinterest.(haha it’s so addictive!!! Here’s MINE , if you are also on Pinterest, send me your link too, I’m always open to awesome recipes, I love to try new things.) It’s from the Vegan chef, ”Chef Chloe” (you can see her website HERE ).

I changed few things (like always, haha) but I was glad I found that recipe because it was very delicious and everyone enjoyed it, even big boy Auguste. (I’m such a big pineapple eater!) I will make that recipe again, that’s for sure! After dinner we went for a great walk around our neighborhood. We had no choice.. it was super sunny, warm (well 0’C /32’F) and tomorrow we will have snow… again (damn you Canadian spring who looks like another winter, haha) We even went walking with the dog (Our boxer is afraid of winter, when it’s cold she cannot stay more than 30 seconds outside, haha!) Awwww we’re feeling great! 🙂

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Servings

4-6

Ingredients

* Olive oil

* 1 large onion, chopped

* 250g white mushrooms, finely chopped

* 5 cloves garlic, minced

* salt (to taste)

* 1/2 teaspoon crushed red pepper

* 1 1/2 cups cooked green lentils

(I used dry and I cooked them myself)

* 2 cups crushed tomatoes

(I crushed them myself)

* 1/4 cup soy sauce

(the real deal, not the salty super commercial version)

* 1/4 cup brown sugar

* 1 1/3 cups fresh pineapple chucks, chopped

* 4-6 buns

(I used that RECIPE)

tomato greenlentils

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Directions

* In a pot, heat oil over medium heat and cook onions until they are soft.

* Add he chopped mushrooms and continue to cook, stirring frequently, until they are soft too, around 6-8 minutes.

* Add garlic, salt, and crushed red pepper. Combine well.

* Stir in  the cooked lentils, crushed tomatoes, soy sauce, brown sugar and chopped pineapple. Reduce heat to medium-low. Simmer, uncovered, for  15 minutes, stirring few times during the 15 minutes.

* Remove from heat. Let it sit for 10-15 minutes.

* Serve with vegan buns

(I used homemade buns)

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Vegan Buns

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Today I baked these buns because I was making vegan sloppy joes (Recipe HERE). I asked Krys, a very awesome vegan lady (from Cooking with two vegan kids)and she gave me a link with a great recipe (Original recipe HERE), so I gave it a try and it was successful. I used sunflower milk instead of soy and used half the all-purposed flour and the other half was changed by whole wheat flour.

Servings

12 buns

Ingredients

* 1/4 cup warm water

* 1/4 cup vegetable oil

* 2 cups sunflower milk

(or any other kind of non-dairy milk)

* 1/4 cup canola oil

* 2 teaspoons salt

* 3 cups all-purposed flour

* 3 cups whole wheat flour

* 3 tablespoons yeast

(I used active dry yeast)

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Directions

* Since I have a bread maker I used it to combine all the ingredients. I put them in the correct order.. liquids, sugar, salt, than flour and the yeast. Start the machine and stop it when the dough is ready.

If you don’t have a bread maker you can do it by hand. Dissolve yeast in warm water. Let rest for around 10 minutes. Add sugar, oil, and sunflower milk to the mixture . Mix well.

* Add salt and add the two kinds of flour until the dough is thick enough to knead by hand.

* Knead for few minutes.

(Now either made by hand or by machine it’s the same steps)

* Let rise on the counter for at least 15 minutes. Separate dough into 12 balls. Form balls and place on baking sheets.

* Cover with a damp dish cloth and place in a warm oven (I heated mine at 275’F for 10 minutes, then stopped the heat.) I waited like 20 minutes before putting my buns in. Let rise 30 minutes.

* Preheat oven to 400 degrees F.

* Bake for 15-16 minutes, until brown on the top.

* Remove from the oven ans use (or let them cool to freeze them for later)

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Vegan Asian Soup (slow cooker)

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First of all, that dish is kind of spicy, not the spicy that makes you drink a gallon of water but just enough. My 11 months old son liked that soup, but he like spicy food, especially Indian food, hehe.

I love using the slow cooker, it’s so easy, so quick, doesn’t use a lot of electricity and few hours later everything is done, how fun is that! I found a recipe that looked like that in a book I have about vegetarian slow cooker recipes, so I kept the idea in mind. Next time I’ll try with enoki mushrooms, you know that long and thin weird looking white mushrooms.. The funny thing is that almost all the spicy flavor is when you eat the bok choy, hehe. My husband (sine just like me he’s working out each day and is kind of dieting) was very pleased with that soup, not a lot of calories, he was feeling full after and it’s only good thing for him (and the rest of the family too).

I love soups, especially during winter.. because in Quebec Spring doesnt look like if it was coming any days.. we had a storm last week and now it’s cold. Sunny but not hot to make all that snow melt. I cannot wait to be spring/summer so I’ll be able to work on my garden with my big girl. Send us some sunshine hereeeeee! Buh!

Servings

4

Ingredients

* 3/4 pound (350 g) of bok choy

(I used 2 mini boy choy)

* 1 pound extra firm tofu, pressed and diced

(Pressing is optional, but I always do it here)

* 1/2 pound (225 g) white mushrooms, sliced

(You can use another kind too such a crimini)

* 5 garlic cloves, minced

* 4 cups water

* 4 cups vegetable broth

* 1 teaspoon sambal olek

* 1 teaspoon crushed chili peppers

* Salt (to taste)

* 1/4 pound (115 g) shitake mushrooms, sliced

* 250 g rice vermicelli (4 squares)

(I used spinach pasta, but you can use regular too)

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mush shitake

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Directions

* Separate the leaves from the bok choy and wash them. Place them all on the bottom of the slow cooker.

* Add the rest of the ingredients on top of the bok choy.

* Close the lid and cook for 6 hours on low. Add the shitake and cook for another 15-20 minutes to prevent the shitake mushrooms from getting mushy.

* Cook the rice vermicelli.

* In a bowl, place the noodle first, then the soup.

* Serve and Enjoy.

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Vegan St-Patrick’s Day Cupcakes

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Since today it’s St-Patrick’s Day (and it’s also my brother’s birthday, he’s 19 today) I decided to bake some cute cupcakes for the family. It was a massive hit. Usually my big girl never want to eat cakes or cupcakes, but she ate 2.. hahaha! Damn, I guess they were good, hahaha! But more seriously, they were very moist and delicious. We’re not eating a lot of desserts in my house, well I mean, not a lot of cakes, cupcakes, sweet desserts.. but when it’s a special holiday, it’s always fun.

I can’t wait to be tomorrow, hahaha! I’ll be cooking an Asian-inspired dish made of tofu and shitake mushrooms for dinner. I’ll post the recipe tomorrow night.

Hope you all had a wonderful day!

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While I was baking, I had my boxer dog Meya sleeping in the sun right in my face, hehe.

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Servings

5 large cupcakes

Ingredients

CUPCAKES

* 1/2 cup sunflower milk

(or any other non-dairy milk)

* 1/2 teaspoon apple cider vinegar

* 1/2 cup all-purposed flour

* 1/4 teaspoon baking powder

* 1/4 teaspoon + 1/8 teaspoon baking soda

* 1/8 teaspoon salt

* 2 1/2 tablespoons pure cocoa powder

* 1/2 teaspoon pure vanilla extract

* 2 1/2 tablespoons canola oil

* 1/4 cup + 2 tablespoons sugar

FROSTING

*  1/2 cup vegetable shortening or vegan margarine

* 1 cup confectioner’s sugar

* 1/8 to 1/4 teaspoon pure peppermint extract

(be careful with that, it has such a strong taste!)

* 1 tablespoon + 2 teaspoons sunflower milk

* Green food coloring (optional)

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Directions

CUPCAKES

* Preheat oven to 350′F.

* Whisk together the sunflower milk and vinegar in a bowl, and set aside for a few minutes.

* In a stand mixer bowl or in a regular bowl, pour the milk mixture. Add the sugar, oil, vanilla extract and beat for few minutes.

In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

* Add the dry ingredients to the wet mixture.

* Beat on high speed for 2-3 minutes to incorporate air bubbles in the cake batter. Once cooked they will be all fluffy and moist. (But hey, it’s optional!)

* Spoon the mixture into muffin pan and bake. (I’m always using silicone! No need to throw papers!)

* Bake for about 18 minutes. If a toothpick comes out clean, the cupcakes are ready.

* Remove from the oven and let cool.

FROSTING

* With a stand mixer or by hand, beat the shortening or margarine 1-2 minutes.

* Add the rest of the ingredients. Beat until everything is combined and smooth.

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* Frost your cupcakes and decorate (optional)

* Serve and Enjoy 🙂

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