I am not 100% vegan but I enjoy trying out vegan desserts and baking! I recently made these vegan chocolate & ginger cupcakes and they were really good, and I probably ate them much too quickly...breakfast, lunch, and dinner. LOL. The recipe called for Apple Cider Vinegar, but I do not recommend using it. I thought it left a bitter unfamiliar taste in the cupcakes, the I could have probably done without. Does anyone no why so many of the vegan cupcakes/cake recipes call for using Apple Cider Vinegar? as you can see I was totally out of cupcake liners so I just used regular household foil and sprayed them a little with veg spray...they came out great though!

So here is how I fixed mine:

1 C. Vanilla Almond Milk
3/4 C. granulated sugar
1/3 C. canola or vegetable oil (you can substitute with almond/soy milk)
1 1/2 tsp pure vanilla
1/2 C. All Purpose unbleached Flour
1/2 C. Unbleached Bread Flour
1/3 C. Cocoa Powder
3/4 tsp. Baking Soda
1/2 tsp. Baking Powder
1/4 tsp. Salt

Along with my creative endeavor to re-do our apartment into a Moroccan/Indian abode(a very slow process indeed LOL), I would also like to change the entrees in our home to reflect that. We love Indian food, and I would like to get into Ethiopian cooking. I have a recipe for Injera that I want to try and a few other things. Q:Do any of you cook any “non-American” style dinners in your homes? I imagine having a lovely brass Ethiopian/Indian style tea set to serve coffees and teas in and brass/copper bowls with intricate designs to serve cous-cous and all sorts of other things in. I want to start traditions in the home you know? Something like serving honey tea after our meals, or something like that. Q:Do you have any traditions that you use in your home?

If you like mushrooms, then you will definitely love these stuffed portobello mushrooms. They make a great light meal and can be stuffed with so many things. Here I used crab and spinach dip that I bought from the local market, and added in some herbs and spices, mozarella cheese, and some finely chopped & cooked broccolli and tomatoes.

After washing and drying off your mushrooms, drizzle some worcestershire sauce in the centers of each of them and let it soak in. Then Mix all of your ingedients together in a small bowl. Season nicely with some thyme, black pepper,salt, a small pinch of cayenne, oregeno, and a medium pinch of garlic powder. Make sure you put a generous amount of cheese(cheese is totally optional, but it tastes so wonderful..LOL) Drizzle some light olive oil on top. Bake in a 350 degree oven on a non stick pan, or use some foil and some cooking spray to keep your mushrooms from sticking. Enjoy!

This soup blend is perfect for the fall and winter times. You can prepare this soup with or without the flour, cheese, and sour cream to make it lighter or into a vegan dish! Either way, the taste is fantastic!

Ingredients:
4 Ears of Fresh Corn, cleaned
1 1/2 C. Tomatoes, diced
1 fresh Red Chile Pepper, seeded and chopped
½ C. Yellow Onion, chopped
¼ C. Green Onion, chopped
2 Cloves of Garlic, pressed and chopped
1 tbsp. olive oil
2 C. vegetable broth
1/8 tsp.Black Pepper
1/8 tsp. Flour(optional)
¼ tsp.Paprika
Cayenne Pepper, small pinch
½ C. Sour Cream(optional)
2 C. Fresh Cilantro, cleaned & chopped
2 C. Black Beans
2 C. Mozarella & mild cheddar cheese shredded(optional)
3 C. Fresh Spinach, chopped

1 C. Yellow / Saffron Rice, cooked
4 Tilapia Filets
1 Tbsp. Paprika
½ tsp. Parsley
½ tsp. Dried Cilantro
1 large Mango
1 Tbsp. Lime Juice
1 tbsp. Honey
Ground Ginger, a pinch
Cayenne Pepper, a pinch
2 C. Black Beans, cooked & drained

Season tilapia filets with paprika first, making sure to rub it in well on each filet. Sprinkle a bit of black pepper and salt on each filet. Now sprinkle your parsley and cilantro. Salt & pepper to taste. Bake until fish is cooked fully. Serve over yellaow/saffron rice and black beans on the side.

For your mango salsa: peel and dice your mango. Place in your blender or processor and add your lime juice, honey, and a small pinch of ginger & cayenne(if you like a spicier salsa, add more cayenne). Pour your salsa into a pastry bag or a small sandwich bag. If using a sandwich bag cut one corner of your bag to make a very small hole so that you can drizzle your salsa over your fish as pictured.

For your sweet bananas:

2 Tbsp. Vanilla
1 tsp. Cinnamon

This deliciously refreshing, rose-tinges blend of grapefruit and pear juice will keep you bright-eyed and bushy-tailed. It's perfect for a quick breakfast drink or as a pick me up later in the day when energy levels are lagging. If the grapefruit is particularly tart, serve with a little bowl of brown sugar to sweeten, or use brown sugar [or honey] stirrers.

1 pink and 1 white grapefruit, halved

2 ripe pears

ice cubes

Take a thin slice from one grapefruit half and cut a few thin slices of pear. Roughly chop the remaining pear and push through the juicer.

4 oz/100 g spinach

2tbsp olive oil

1 leek chopped

2 garlic cloves, crushed

1 1/3 cups chopped mushrooms

10 ½ oz/300 g firm bean curd,
chopped

1 tsp. Chili powder

1 tsp. Curry powder

1 tbsp. Chopped fresh cilantro

1 ½ cups fresh whole wheat bread
crumbs

Wheat rolls

Salad greens

2 large potatoes

2 tbsp all purpose flour

1 tsp. Chili powder

2 tbsp. Olive oil

1. To make the burgers, cook the
   spinach in a little boiling water for 2 minutes. Drain thoroughly
   and pat dry with paper towels.

2. Heat 1 tablespoon of the oil in a
   skillet and saute the leek and garlic for 2-3 minutes. Add the
   remaining ingredients, except the bread crumbs, and cook for 5-7
   minutes until the vegetables are softened. Toss in the spinach and
   cook for 1 minute.

This fragrant lavender-scented juice is guaranteed to perk up a jaded palate in no time at all. Its heavenly aroma and distinct yet subtle taste is quite divine. Make plenty and keep it in the refrigerator, adding a few extra lavender sprigs to intensify the flavour, if you like. Additional sprigs of lavender make fun stirrers or a pretty garnish if serving at a party.

10-12 lavender flowers, plus extra to serve

45ml / 3 tbsp. caster(superfine) sugar

8 large oranges

ice cubes

Pull the lavender flowers from their stalks and put them into a bowl with the sugar plus 120ml / 4fl oz. / 1/2cup of boiling water. Stir until the sugar has dissolved, then leave to steep for 10 minutes.

Squeeze the oranges using a citrus juicer and pour the juice into a jug (pitcher). Strain the lavender syrup into the juice and chill.

This ice cream is Sooo good! It is very thick and Custardy- Try it- you will love it!

Meat from 2 Young Coconuts2 Cups Milk from the Coconuts2 Cups Soaked Cashews1/2 C Agave Nectar2 Tbsp Coconut Oil/Butter1 Tsp Vanilla Ideally, after blending, you would put this in an ice cream maker, but if you do not have one, just put it into a container and place it in the freezer until it is solid and use an ice cream scoop to scoop it out. It also makes a delicious custard desert. For this, just put it into the fridge for several hours, or overnight. This is a real treat- no one will guess it is egg and dairy free!

These are Very Satisfying and Yummy!

Layer the wrap in this order: Lettuce (any type- I like Romaine, but here I used Green Leaf) Onion Dip (recipe below) Sliced or Chopped Avocado Sprouts(Alfalfa are great for this) *Mustard also makes a nice addition!*Sometimes I add Red Bell Peppers or Tomatoes... anything you love!

.Kalamata Olives and Flax Crackers on the Side.

Onion Dip
1 1/2 Cup Sunflower Seeds
(soaked at least 2 hours)

Chunk of Onion (white)
(depending on how oniony you like it- I use aprox. 3 Lg Tbsp)

Sea Salt (to taste)

Dried Herbs
(such as basil, garlic, oregano, etc)

1 tsp Agave Nectar

Mix in High Speed Blender Until very smooth and creamy

*Any extra seasoning you have, throw them in- the more flavor the better- that is how I prep food!*

This dish is a sure satisfaction and can easily be turned into a vegetarian dish by taking out the shrimp. Your family and dinner guests will love it!

Spinach Leaves

Romaine Lettuce

1 Lrg. Tomato

Yellow Pepper

Black Beans

Deveined Shrimp

Chipotle Sauce or Red Curry Paste (optional)

Sautee your shrimp with our garlic and oregano seasoning and your choice of red curry paste, chipotle, or any one of your other favorite marinades. Make sure that you do not overcook your shrimp, or else they will become rubbery. Cut up your romaine lettuce and layer your spinach leaves on top. Sprinkle a dash of your tomatoes, peppers, and beans on top. Add your shrimp, and you've got yourself a Fiesta Salad...So quick and easy!

ymib Tip: Vinegarette, honey mustard or Caesar dressings compliments this dish nicely!

This is a very tasty, well-known Middle Eastern dish of small garbanzo bean balls, spiced and deep-fried.

2 ¾ cups canned o fresh-cooked garbanzo beans,drained

1 red onion, chopped

3 garlic cloves, crushed,

3-4 slices whole wheat bead

2 small fresh red chiles

1 tsp ground cumin

1 tsp. Ground coriander

½ tsp. Turmeric

1 tbsp. Chopped cilantro,plus extra to garnish

1 egg, beaten

¾ cup whole wheat bread crumbs

vegetable oil, for deep-frying

salt and pepper

tomato and cucumber salad

lemon wedges

1. Put the garbanzo beans, onion, garlic, whole wheat bread, chiles, spices, and cilantro in a food processor and process for 30 seconds. Stir the mixture and season to taste with salt and pepper.

2. Remove from the food processor and shape into walnut-sized balls.

3 cups of almonds, dry2 tablespoons of raw carob powder1 cup of pecans, dry2 cups of dates, soaked and stonedJuice of 1 orange1 teaspoon of nutmeg1 vanilla pod5 bananas, chopped thinly and frozen for at least 12 hours4 kumquats1 large mango

Using a loose based round cake tin, cover the base in cling film, and fit to the tin. Cover the sides in silver foil.

Add the almonds, pecans (reserve 8 for decoration), dates, an inch of the vanilla, a sprinkling of nutmeg, the carob powder and the juice of the orange to a food processor. Process gently to start with, and continue until you get a dough-like consistency, but still chunky. If it's not doughy enough add small quantities of water until you achieve the desired result. Place in the cake tin, and flatten down.

It has come to the conclusion that soymilk is not all its cracked up to be, literally. Soy contains tons of problems such as: trypsin inhibitors and hemagluten, which are growth inhibitors, high perentages of phytic acid, which can inhibit the intake of essential minerals such as calcium, magnesium, copper, iron, and zinc within the intestines. Soy has also been known to cause male infertility, and can increase the chances of developing various types of cancer, especially uterine cancer within women.

This juice cocktail is full of
Pottassuim, Alkaline, Niacin, Zinc, Fiber, Protein, Thiamin,
Riboflavin, Folate, Iron, Magnesium and Phosphorus, Vitamin A, C, K,
B6, Calcium, Potassium, Copper, and Manganese. It is always
best to use organic or homegrown fruits and vegetables, but if this
is not available, just make sure to wash and rinse your fruits and
veggies well with warm water along with veggie/fruit wash!

3 Oranges - peeled & wedged

3 Apples – wedged

2 C. Fresh Spinach (chopped)

2 C. Fresh Kale (chopped)

2-3 C. Red Grapes

1 T. Aloe Vera Juice(optional)

Juice all ingredients in your juicer. Strain one time with a fine strainer if you like, and Enjoy!

This one is a super favorite at RAW classes and restaurants alike. People are amazed at how quick, easy, and delicious this recipe is! It motivates them to go further and to go RAW! This recipe is so refresingly delicious, it's easy to see why.

2 Zuchinnis

Olive Oil

Fresh Rosemary & Basil

Dulse Granules with Cayenne Peper

Sea Salt

Hawaiian Mellow White Miso

2 C. Brazil Nuts

1 C. Sping Water

Lemon

1 Roma Tomatoe

Sliced Olives

Use a mandolin to create thin slices of "pasta", then use your nife to carefully cut "pasta noodles".[if you do not have a mandolin slicer, just use a sharp knife to cut your zuchinni into thin slices] Marinate your "noodles" with a squeeze of lemon, olive oil, and sea salt. Let sit for 5 minutes.

This is such an amazing crowd pleaser and colorful vibrant desset that everyone will love. The bright yellow vegan version will cheer up all "cheesecake" lovers!

1 Lrg. Mango

1 1/2 C. Brazil Nuts

1/4 C. Agave

1/2 C. Water

2 C. Soaked Almond Pulp

1/4 C. Agave

In te blender.Blend-Tec blender add the water first, then Brazil Nuts, chopped mango, and agave, and blend until smooth.

In a round glass pan, cover he bottom with the almond pulpalong with 1/4 C. of Agave. Press down and shape into a crust.

Now pour the mango cheesecake mix over the crust and serve right away, or let chill for at least 1 hour. It is so colorful and delicious! Brazil nuts only grow in the rainforest and has great healing powers. enzymes, and vitamins. You can garnish with sliced strawberries or soaked Tibetan Goji Berries for a colorful dramatic gourmet presentation. This is a real super creamy healthy dessert.

The fruit of carob is a pod, and technically a legume. Most carob trees are monoecious, which means that they have individual male and female flowers. Carob pods can have up to 8% of protein content and has vitamins A & B, and several other important minerals. Carob is often grounded into a fine powder to use as a cocoa substitute. While it is not as sweet as chocolate, its taste is still just as desirable and your body will be glad to know that it has only one-third the calories of chocolate, is virtually fat-free (chocolate is half fat), is rich in pectin, is non-allergenic, has abundant protein, and has no oxalic acid, which interferes with absorption of calcium.

Olive Oil

4 Slices of whole wheat flat bread

2 C. Fresh Spinach Leaves

1 Roma Tomato - sliced

1/2 C. Yellow Onion

1/2 C. Fresh Mushrooms

1/2 C. Sliced Orange Bellpepper

1 tsp. chopped Garlic

1 C. Mozarella

Lightly drizzle olive oil into skillet. Mix all veggies together and season with sea salt and any other seasonings to your taste. I like to use an infusion of Garlic, Cilantro, Rosemary, Oregeno, and sweet basil. You can also pour a bit of your favorite vinegarette dressing in there! Mix together.

Heat your oil to a moderate temperature on the stove.

Sprinkle a little of the mozarella onto the flat side of the bread, then place veggie mix on top of the cheese, making sure to spread out the tomatoes fairly. Sprinkle the remaining cheese on top of the veggies. Place it into the skillet and press the other remaining slice of flat bread on top, as if you are making a grilled cheese sandwich.

Lightly brown each side of the bread until golden. The easiest way to flip your panini is to use a wide spatula.

2 bananas, peeled1 mango, skinned and stoned10
strawberries2 dates, stoned (optional, because this is a very
sweet pudding)

Chop the dates. Put everything in a food processor and blend until
it looks like a pudding.

Courtesy of Valerie Banks of www.shazzie.com

1 banana
Half a coconut and all its water
Half a lime
An inch of fresh vanilla
2 oranges

Directions: Juice the oranges and lime and add the juice to the blender. Add all other ingredients to the blender and blend until smooth. Either strain or drink asis. If you have a juicer, juice the coconut and banana, and add the juice tothe mixture, stirring back in as much pulp as you like for the consistency you desire.

Courtesy of Valerie Banks of www.shazzie.com