Guest Vegan Chef "Donkey"
She is the "ex-waitress turned homemaker, lazybones, worry wart, tea drinker, whiskey shooter, procrastinator, trash mouth, borderline neurotic, meaner than average" mom of the blog Donkey's Alright. And she is one helluva vegan cook.
Vegan Candy Cane Cupcakes
Mint Chocolate Cake
(Adapted from: The Tolerant Vegan)
My favorite thing about this cake recipe is
vegan or not, you probably already have all the ingredients in your kitchen.
3 cups all-purpose flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
3/4 cup vegetable oil or equal parts unsweetened applesauce
1
teaspoon of pure mint extract (or if you’re fancier than me you could use real
mint leaves)
1/2 teaspoon vanilla extract
2 teaspoons distilled white vinegar
1 cup strong black coffee
1 cup of water
Preheat oven to 350.
Combine dry ingredients in a bowl and whisk
together until well blended. In a separate bowl mix the wet ingredients, then
add the wet to the dry and stir them together. (Or just toss everything in a
Kitchen Aid.)
Pour into a greased cupcake tin and bake for 14
minutes.
Makes about 30 cupcakes (I’m guessing here)
depending on how much batter you eat.
Candy Cane Buttercream
1 cup Earth Balance, softened
1/2 cup non-hydrogenated vegetable shortening, softened
3 1/2 cups powdered sugar
1/4 unsweetened almond milk
1 teaspoon mint extract
1/2 teaspoon vanilla extract
1/2 cup crushed candy canes, plus more for garnish
With a blender, blend the margarine and
shortening together until light and fluffy. Then add powdered sugar one cup at
a time. Next add the almond milk, mint, and vanilla. After everything is
combined, gently fold in the crushed candy canes.
Use a pastry bag (or a Ziplock baggie with the
corner snipped off) to pipe frosting onto cupcakes. Garnish with additional
crushed candies.
Crock AddictThe most delicious dish I had over Thanksgiving was not the turkey or the stuffing, but my Sister in Law's White Chicken Chili. As we prepared the meal, this simmered in the crock and made for a spicy, comforting pre-Thanksgiving dinner snack. Make it this holiday to keep guests from asking, "When are we going to eat?"
Auntie Dawn's White Chicken Chili Recipe
Ingredients:
4-5 Boneless Chicken
Breasts
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 jalapeño pepper,
seeded & chopped
2 teaspoons dried
oregano
2 teaspoons ground cumin
3 cups chicken broth,
divided
1 jar (16 oz.) salsa
(mild or hot)
1 1/2 cups shredded
cheddar cheese
Sour cream (optional)
Jalapeño pepper slices
(optional)
Cilantro (optional)
Tortilla chips
(optional)
1 8 oz. block of Mont.
Jack cheese w/ peppers, cubed
3 cans (15 oz. ea.)
cannellini beans, rinsed and drained, divided
Directions:
Sprinkle cubed chicken with salt and pepper. In a
large skillet over medium heat, cook chicken in oil for several minutes.
Stir in the onion, garlic, and jalapeño; cook
several more minutes. Sprinkle with oregano and cumin; cook until chicken is
browned and vegetables are tender.
Transfer to Crock Pot. Drain and rinse beans. In a
small bowl, mash 1 cup of beans. Add 1/2 cup chicken broth to the mashed beans;
stir until blended. Add to the crock with the remaining beans and broth. Add
salsa and cheese. Stir until blended.
Cover and cook on high for 3 hours; then on low
for 3+ hours (the longer the better as far as taste goes). Stirring
occasionally throughout the day.
Stir before serving. Garnish options include:
shredded cheese, sour cream, cilantro, jalapeño slices, tortilla chips.
