Can you believe it's over? I certainly can't.

I hope you were able to discover some new and fascinating vegan blogs during this month of Vegan Month of Food. It was a great excuse for vegan food bloggers everywhere to get creative with their food, and to cook more, write more, photograph more and to essentially overwhelm my RSS subscription list. I now have even longer bookmark and subscription lists to keep me busy into 2011. I loved this month. And I love the ever-growing vegan community.

With that, I would like to offer you a slice of delicious cake to celebrate all the hard work you have put into posting, cooking, baking, eating, reading and supporting me and the rest of the participating bloggers. I hope you'll keep coming back for more! This gluten-free raspberry chocolate cake with Alize frosting, adapted from Manifest Vegan (recipe here), is one of the best GF desserts I've ever had. You should try it. Right now.

Nothing beats homemade cookies during the holiday season. Imagine offering your guests an assortment of scrumptious vegan cookies with flavour combinations like cinnamon and sugar, persimmon and spice, and chocolate and peanut butter, along with a warm mug of vegan Bailey's.

No time to bake all these sweet treats? That's what friends are for! This year, I got much of my holiday baking done early while catching up with friends, sharing laughs and having fun at the same time, thanks to Kelly, who had the fabulous idea of hosting a holiday cookie baking party.

Yesterday was the day we came together with our own recipe ideas and ingredients and got to work. I decided on a version of Fran Costigan's famous jam dots from her book, Great Good Dairy-Free Desserts (recipe below). I am a big fan of Fran's wholesome dessert recipes. With the early winter theme in mind, homemade persimmon jam made for the cookies' centre attraction.



Kelly decided on the delicious peanut butter chocolate pillows from Vegan Cookies Invade Your Cookie Jar. After whipping together the chocolate cookie dough and peanut butter filling, and then carefully rolling out the tiny peanut butter balls and wrapping them in the chocolate shell, Kelly's patience paid off with luscious pillows of goodness.


Angela quickly mixed together a batch of snickerdoodles from La Dolce Vegan! and rolled them in a sweet cinnamon and sugar mixture before placing them in the oven for 10 minutes. The warming scent of cinnamon filled the kitchen as these babies were pulled from the oven to cool.


Lisa put a surprise twist to the cookie-themed party with the idea of a vegan version of Bailey's Irish cream liqueur (without the whiskey) from Tal Ronnen's The Conscious Cook. This coconut milk and cocoa-based recipe makes for an excellent sauce poured over cake, or served in a glass with a shot of whiskey. We each enjoyed sipping this smooth drink while the rest was bottled up for us to take home.


Enjoying an afternoon with these lovely vegan ladies was the perfect start to the holiday season. Alissa also joined us a little later in the afternoon to make chocolate mint cookies from The Joy of Vegan Baking, but sadly I had to head out before they were finished. I did, however, leave with a container full of assorted cookies to share with family and friends. I can't wait to do this again next year!

Famous jam dots 
Recipe from Great Good Dairy-Free Desserts 
Reprinted with permission
1 cup rolled oats
1 cup pecans
1 1/4 cup whole wheat pastry flour
1/4 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp sea salt
1/2 cup canola oil
1/2 cup maple syrup
1 tsp pure vanilla extract
1/2 tsp pure almond extract
Persimmon jam (recipe below) or other all-fruit jam

1. Position a rack in the middle of the oven and another rack above it. Preheat to 325 degrees. Line two baking sheets with parchment paper.
2. Spread the oats on one of the prepared sheets and the pecans on another. Toast each pan in the oven for 6 minutes. Cool completely, leaving the parchment paper on the sheets for baking the cookies. Raise the oven temperature to 350 degrees.
3. Put the oats in a blender or food processor, and process until fine. Add the pecans and process until the mixture resembles a coarse meal. Pour into a medium bowl and add the pastry flour, baking powder, cinnamon, nutmeg and salt.
4. Whisk the oil, maply syrup, and vanilla and almond extracts in a small bowl until well blended. Pour into the dry mixture and stir with a rubber spatula until the dough holds together when squeezed.
5. Shape the dough into 1-inch balls and place 1 inch apart on the prepared sheets. Use your finger to make an indentation in the centre of each cookie. Spoon 1/2 tsp jam in each indentation.
6. Bake for 15 to 16 minutes, or until the cookies are light browne on the bottom. Cool for 3 minutes, until the cookies are firm enough to move. Transfer the cookies to a rack to cool. Store at room temperature in a covered container for two days. 

Nicole's persimmon jam
2 ripe persimmons
1/4 cup cane sugar
dash of cinnamon

1. Cut the top of each persimmon and scoop out the pulp into a small saucepan. Combine the sugar and cinnamon and simmer over medium-low heat for about 5 minutes, or until the back of a spoon is coated and glossy.
2. Remove the saucepan from the heat and let cool. Puree in a food processor or blender until smooth.

Replacing eggs is one of the most fascinating and exciting aspects of baking without animal products. Eggs perform various functions in baking, from binding and leavening to adding moisture and richness, so learning how to replicate those particular functions with healthful, plant-based ingredients is a necessary lesson if you want to bake vegan-style.

While there are some recipes that are difficult to replicate (that soft, luscious meringue that tops lemon pie, for example), in general, you can find easy ways to replace eggs without changing the texture or flavour of a recipe. Below is an overview of which egg replacements work best when, and in what quantities.

[Source]

Vinegar and baking soda work in combination to produce carbon dioxide that forms into air bubbles in the batter. When heated, these bubbles expand and help to rise or lighten the final product. The general ratio is 1 tsp baking soda along with 1 tbsp vinegar (white or apple cider) but I often use only 1 tsp vinegar and it seems to work fine. This combo works best in cakes, cupcakes and quick breads because it helps to form a light and tender crumb.

Flax seeds are the most concentrated form of essential omega-3 fatty acids, so they are a great nutritional bonus in baking. Try to buy whole flax and grind it yourself for best results, and store flax in the freezer to keep it from going rancid. As an egg replacement, whisk 1 tbsp ground flax with 2 tbsp warm water in a blender until the mixture is thick and gooey, much like an egg white. Whisking it by hand and microwaving it for 15-second intervals also works well. Flax works best in baked goods that are grainy and nutty, such as pancakes, whole-grain muffins, breads and cookies, but it may not be what you want in cakes or light-flavoured items.

Mashed bananas are a great binding agent, which is the reason why most banana bread recipes don't require eggs. They hold air bubbles well and make things nice and moist. In general, consider half a mashed banana as a replacement for one or two eggs. These work best in breads, muffins, cakes and pancakes, but keep in mind that they will add a distinct banana flavour, so use in recipes where the taste will be complementary rather than intrusive. I've also noticed that baked goods with banana brown very nicely. When I have ripe bananas sitting on my kitchen counter, I store them in the freezer specifically for this purpose.

Fruit purees like unsweetened applesauce work by providing binding and moisture in baked goods. About 1/4 cup unsweetened applesauce equals one egg. It works best when you want the results to be moist, such as in cakes, muffins and brownies. Fruit purees tend to make the final product dense, so if you want a lighter texture try adding an extra 1/2 tsp baking powder to the dry ingredients.

Silken tofu as an egg replacement works best when you want rich, dense and moist cakes and brownies. For one egg, whip 1/4 cup silken tofu (I use Mori Nu) in a blender or food processor until smooth and creamy. You may need to scrap down the sides of the mixing bowl a few times in order to get all the chunks. Tofu also works in smaller quantities for lighter cakes and fluffy things.

Then there are commercial egg replacers, which are essentially made from potato starch. These products last forever in your kitchen pantry and provide a convenient and economical alternative to real eggs—one box of egg replacer is enough for 112 eggs! However, it doesn't add nutritional value like tofu, flax and bananas do. Simply follow the instructions on the box (typically 1 tsp egg replacer mixed with 2 tbsp water). I don't use this option often but find it works best if you need something that doesn't add flavour.

Loaded blondies? Yes, these babies are loaded with stuff—as in cranberries, cherries, dates, toasted almonds and bittersweet chocolate. Blondies are often considered to be brownies without the chocolate, which I find kind of silly. Brownies really depend on chocolate for flavour, but the dominant flavour of blondies is brown sugar.

Despite the comparison, these blondies are a treat with their own unique personality. They are lightly sweetened with maple syrup rather than sugar, and each bite is different from the next thanks to the addition of dried fruit, nuts and chocolate. Think of them as a dessert that marries the chewy goodness of a brownie with the sweet additions of what you wish fruitcake could taste like, and then some.

I originally found this interesting take on a blondie while browsing through Gourmet magazine's drool-worthy dessert photos. Of course, I made quite a few changes in order to swap out the butter, sugar and eggs, and I'm happy to report that it was a success. Enjoy!


Loaded maple blondies
1/3 cup drid cranberries
1/3 cup dried cherries
1/3 cup dried dates, chopped
1 cup whole wheat pastry flour
1 cup unbleached AP flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp sea salt
1/2 cup silken tofu (I use Mori-Nu)
1/2 cup sunflower or canola oil
1/2 cup maple syrup
1 1/2 tsp pure vanilla extract
1/2 cup bittersweet chocolate chips
1/2 cup slivered almonds, toasted

1. In a small bowl, pour the boiling water over the dried cranberries, cherries and dates. Soak for 20 minutes, then drain well in a sieve.
2. In a medium bowl, whisk together the whole wheat flour, unbleached flour, baking soda, cinnamon and salt. Set aside.
3. In a blender or with an electric mixer, blend the tofu until smooth. Add the oil, maple syrup and vanilla and blend for another minute.
4. Combine the tofu mixture and flour mixture. Mix in the dried fruit, chocolate chips and almonds.
4. Spread the batter evenly in a 8 x 8-inch baking pan. Bake at 325 degrees for about 20 minutes, or until a toothpick inserted in the centre comes out clean. Cool completely in the pan before cutting into squares. Store in a tightly covered container at room temperature or freeze for future snacking.

Yesterday the news broke with an official press release. VeganCorner.com, a new online directory exclusively for vegans searching for cruelty-free places to eat, shop and hang out at, is set to launch on December 1!


After a year of coding, programming and drinking countless cups of fair-trade coffee, Adriana Giancarla-Pope and Nathan Pope made it happen. VeganCorner.com is the fruit of their labour, an interactive social media platform that exists to make vegan food, vegan culture and vegan fashion more accessible to the public. It will help us find the newest vegan cafe, the cutest wool-free winter coat, and it will connect us with the events of an ever-growing ethical subculture.

"We stepped it up a notch in order to be the ultimate guide," says co-founder Adriana. "Best of all, Vegan Corner benefits the animals by donating 10% of profits every month to an animal charity."

I got a sneak-peak at the site and it has a nice, clean design, and it's easy to read and navigate. Aside from the restaurant and event listings, it also has an extensive listing of vegan products. Need to find the perfect gluten-free cake mix? Searching for a soothing vegan lip balm? It's all here in one spot. In fact, VeganCorner.com only lists companies that don't test on animals!

As if it can't get any better, VeganCorner.com currently has an iphone application in the works, too. Being an on-the-go vegan just got easier. You can sign up today so you can be part of the new vegan community starting on December 1. Hope to see you there!

I'm falling in love with raw oat flakes as an alternative to nut flours in raw desserts. Oats are considered a "super food" because of the many essential nutrients they contain—complex carbs, B vitamins, fibre and minerals such as phosphorous, iron, selenium and calcium, to name just a few. Studies show that eating a daily serving of oats not only lowers cholesterol levels but also reduces the risk of developing heart disease. They help regulate blood sugar, aid in digestion and contain antioxidants that help prevent damage from free radicals.


I came across a reliable source for organic fresh-ground raw oat flakes while visiting the Brick Works farmers' market last weekend (which is now open all year long!). Grainstorm, a local family-owned company that makes organic fresh-ground, whole-grain baking mixes, now offers raw oat flakes in 500-gram, date-stamped bags. I know Grainstorm offers high-quality products (you can read my review of their vegan muffin base mix here), and so I'm glad to see the company expanding its product line.

I came up with this raw almond-oat cookie recipe just for an excuse to use the oats once again. These cookies are easy and versatile. They work well with any kind of nut butter (I also love them with raw peanut butter) and the dehydrating step is entirely optional—it gives them more of a baked texture, but skipping that step will just mean they will be a moist cookie (be sure to store them in the fridge or freezer if going this route). Enjoy!


Raw almond-oat cookies
1/3 cup raw almond butter
1/4 cup raw agave nectar
1 tbsp coconut oil, melted
1 tsp pure vanilla extract
2 cups raw oats
pinch of salt

1. In a large bowl, whisk together the almond butter, agave nectar, coconut oil and vanilla extract.
2. Grind half of the oats (1 cup) in a food processor. Add the almond butter mixture and salt and process well to combine.
3. Add the rest of the oats and pulse lightly just to combine.
4. Form the dough into balls (about 1 tbsp each) and flatten into cookie shapes with the palm of your hand. Place on dehydrator screens and dehydrate at 110 degrees for 1 to 2 hours, or until desired dryness is achieved. Store in a tightly covered container at room temperature.

Last night I had the pleasure of meeting well-known celebrity chef Tal Ronnen at a talk hosted by the Toronto Vegetarian Association.

A vegan visionary, Chef Tal spoke to the room full of vegans and vegetarians about cooking for notables like Oprah (for her 21-day vegan cleanse), Ellen DeGeneres (for her vegan wedding), Kathy Preston and the Dalai Lama, as well as his success at opening minds and menus to vegan options with his meat- and dairy-free fare. He was incredibly genuine and down-to-earth, despite his quick rise to fame.

Aside from being a creative chef who rubs elbows with celebrities, chef Tal serves as an advisor to college and corporate cafeterias on veganizing their menus and has worked with major gourmet vegan restaurants around the world. He also helped in the development of Gardein vegan meat replacement products, and conducts master vegetarian classes at Le Cordon Bleu campuses in the United States.


Chef Tal's talk has inspired me to take my meals to the next level, especially when cooking for family and friends who are used to the idea of meat being the centre of the meal. A big thanks goes to Lisa for organizing the TVA event. I'm eager to dive into my new, chef-signed cookbook and will post some of my thoughts about it very soon!

I can't think of anything better than sweet potato pie that is heavily spiked with cinnamon, nutmeg and cloves for a Thanksgiving or fall dessert. Can you? As far as I'm concerned, this is one of just a few traditional dishes that is worthy of a vegan rendition.

Recently, Shauna of Gluten-Free Girl put a call out for gluten-free recipes for this year's US Thanksgiving. While the Canadian Thanksgiving has come and gone, the countdown has begun for those south of me. It seems as good a time as any to share a new dessert idea in case some of you haven’t yet nailed down your menus.

A sweet potato tart is the perfect traditional dessert, but the question remained whether I could tackle a gluten-free pie crust. Taking inspiration from one of my favourite (and super easy) raw tart crusts that just happens to be gluten-free, I came up with a tart that is sugar-free, gluten-free, grain-free and vegan. Even if you, like me, have already celebrated this holiday, consider making tonight a special occasion with this healthy and cruelty-free dessert.


Sweet potato tart
For the crust:
1 1/2 cups almonds
1/2 cup walnuts
1/4 cup chopped dates
pinch of salt

1. Place the almonds and walnuts in a food processor and process until crumbly (but don't process for too long or it will become oily). Add the dates and pulse to combine. It should form a crumbly dough and stick together when pressed between two fingers. Press the dough firmly into the bottom of a small springform pan or a tart pan with a removable bottom (I used a 5-inch springform pan). Set aside.

For the filling:
1/4 cup chopped dates
1/4 cup boiling water
2 cups cooked and mashed sweet potato
2 tbsp agave nectar
2 tbsp nondairy milk
1 tsp ground cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1/4 tsp sea salt
8 pecan halves, for garnish

1. Soak the dates in the boiling water for about 15 minutes to soften, and then puree the dates and soaking water in a blender or food processor.
2. Add the remaining ingredients and blend until smooth. It will be fairly thick. (You can add more agave if you prefer a sweeter pie.)
3. Spoon the filling on top of the crust and smooth it out with an offset spatula or the back of a spoon. Top with pecan halves.
4. Bake at 325 degrees for about 20 minutes, or until the filling is no longer sticky when touched. Be careful not to overbake or the crust will burn. Set the pan on a wire rack and allow to cool. Refrigerate until ready to serve. Drizzle with maple syrup or agave nectar before serving, if desired.

To go along with yesterday's post about baking without sugar, I thought I'd share one of my more recent sugar-free recipes, which comes in the form of muffins that are sweetened with date puree. You're probably going to look at the ingredients below and see spelt flour and no sugar and think they're going to taste like cardboard, but that's not the case. I consider this a very successful sugar-free muffin recipe that is both healthy and delicious.

These muffins are full of flavour and are incredibly moist thanks to the pureed natural sweetener. When developing a sugar-free recipe or swapping out the sugar for dates in an old favourite, I find additional flavours and spices are the keys to success. In this recipe, toasted pecans, vanilla extract and sweet spices like cinnamon and nutmeg help offset the subtle sweetness of the dates. If you are new to sugar substitutes, please give these a try! I promise you won't regret it. Feel free to use any of your favourite spices or add some pure dark chocolate chips, dried fruit, seeds or other nuts if you wish.


Spice nut muffins (sugar-free)
2 cups dates, chopped
2 cups water
1 tbsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup nondairy milk
1/2 cup sunflower or canola oil
3 cups light spelt flour
2 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp sea salt
1/2 cup chopped pecans, toasted

1. In a medium saucepan, combine the dates, water, vanilla extract, 1/2 tsp cinnamon and nutmeg. Simmer over medium heat until the water is absorbed, about 15 minutes. Set aside to cool.
2. Once cooled, transfer the dates to a blender and blend until smooth. You may need to add up to 1/4 cup of water to help make a smooth paste. Add the nondairy milk and oil and blend briefly to imcorporate.
3. In a large bowl, whisk together the spelt flour, baking powder, cinnamon and salt.
4. Add the date mixture to the flour mixture and mix just to combine. Gently fold in the chopped nuts.
5. Spoon the muffin batter into an oiled muffin pan, filling each muffin cup about 3/4 full. Top with a sprinkle of ground cinnamon and pecan halves, if desired. Bake at 350 degrees for about 15 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Store in a tightly covered container at room temperature or freeze for future snacking.

The war against highly-refined sugar has been going on for quite some time. We all know it's not good for us. So what are the choices for bakers looking for a healthier sugar replacement? For many of us, it's the return to natural sweeteners long forgotten: whole or dried fruits; maple, rice and barley syrups; as well as agave nectar and stevia.

[Source]

Here in Canada, the best choice for eating local and natural is pure maple syrup. Loaded with potassium and calcium, maple syrup is good for all baking, but since it imparts a strong maple flavour it works best with simpatico flavours like pumpkin, apple, vanilla, sweet potato and cornmeal. If you are substituting maple syrup for cane sugar, you will have to adjust the amount of liquid or add more bulk for structure. I typically use about 2/3 cup of maple syrup for every 1 cup of cane sugar called for in the recipe, and decrease another liquid by 3 tablespoons. Maple sugar is the dehydrated form of maple syrup and can be substituted 1 for 1 with cane sugar.


I have been experimenting with dried dates as a sweetener substitute for a while now. Date sugar is also available and made from finely ground dates. The benefit of this sweetener is that it contains all of the fruits, nutrients and minerals. It is also low on grams of sugar per tablespoon. Date sugar can be used as a direct replacement for sugar. It is quite sweet, but doesn’t impart an overly sugary taste to desserts.

A word of caution: even when choosing these natural, non-chemical sweeteners, do so sparingly as most of these choices still raise blood sugar levels. In excess, just like white sugar, they can cause imbalances in your body. Remember, moderation is the key!

Happy Friday everyone! I'm here to announce the winner of my very first giveaway: a copy of Raw for Dessert by Jennifer Cornbleet.


The winner is ikkinlala! Congratulations! Please with your full mailing address to receive the book. Thank you to everyone else who entered the contest. I will have more coming up, so stayed tuned!

One of my all-time favourite desserts to serve at a dinner party is individual parfaits. There are endless variations, with flavours and colours to match any theme or season. I often go with the ever-popular strawberry and chocolate combination for summertime gatherings, but now that we're approaching winter, out-of-season fruits just don't taste the same.

I came up with this holiday parfait for an upcoming dinner I will be hosting for some close friends. I'm known for my deliciously unexpected dessert creations—I am not one to just whip something together at the last minute. I often start thinking about what I'm going to serve weeks ahead, and it gives me the perfect opportunity to experiment with new flavour combinations and recipes before the big night arrives. I probably spend more time thinking about the dessert than the main entree. Call me crazy, but I firmly believe that what comes at the end of the meal is what people often remember most.


This holiday parfait is one of the most decadent desserts I have made in a while. Layered with spiced gingerbread cake, maple-almond cream, sweet potato custard and candied nuts and seeds, it will most definitely make an impression on your guests. Don't be intimidated by the number of steps to this dessert. You can easily make the layers a day ahead (other than the cake-making, all layers are quite simple), and assemble it an hour or two before your guests arrive. Depending on the size of your parfait cups, this recipe should be enough to make about four individual parfaits.

This is my first submission to the SOS Kitchen Challenge, featuring sweet potatoes. I have to admit: I rushed through this photo shoot just so I could take a bite of one of these babies! The sweet potato custard is definitely one of the best parts.

Also, don't forget my Raw for Dessert giveaway ends tomorrow! Leave a comment on Tuesday's post for a chance to win.

Holiday parfaits
For the gingerbread cake:
1 1/4 cups whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp sea salt
1/3 cup nondairy milk
1/4 cup sunflower or canola oil
1/4 cup maple syrup
2 tbsp molasses
1 tsp lemon zest
1/2 tsp apple cider vinegar

1. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, ginger, cinnamon, cloves and salt. Set aside.
2. In a medium bowl, whisk together the nondairy milk, oil, maple syrup, molasses, lemon zest and vinegar.
3. Add the liquid mixture to the dry mixture and stir just to combine.
4. Pour the cake batter into an oiled 8-inch round cake pan and bake at 350 degrees for about 20 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Allow to cool completely.

For the maple-almond cream:
12 oz. firm silken tofu (I used Mori-Nu)
1/3 cup maple syrup
1 tsp fresh lemon juice
1 tsp pure vanilla extract
1/8 tsp pure almond extract

1. Place all ingredients in a blender and blend until smooth. Refrigerate for at least an hour.

For the sweet potato custard:
2 cups cooked and mashed sweet potato
1 cup nondairy milk
2 tbsp arrowroot
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp sea salt
1/8 tsp cloves

1. Place all ingredients in a food processor or high-powered blender and blend until smooth. You may need to scrape down the sides of the mixing bowl a few times to integrate all the potato. Refrigerate until needed.

For the candied nuts and seeds:
1/4 cup chopped pecans
1/4 cup chopped walnuts
1/4 cupped hulled pumpkin seeds
1 tbsp sunflower or canola oil
pinch of salt
3 tbsp maple syrup

1. Place the pecans, walnuts and pumpkin seeds in a large skillet and toast over medium heat for about 5 minutes, stirring occasionally.
2. Add the oil and salt and stir to coat all the nuts and seeds.


Finally, the idea of raw ginger spice cookies were too tempting to resist. Delightfully sweet and chewy, with nothing to impede the pure flavours of nuts, dates and select spices, it’s hard to believe these were created with the simplest of ingredients, and with no baking time required!

Unfortunately I had to skip the entire section on raw ice creams and sundaes because I don't own an ice cream maker, but maybe some day I will (fingers crossed). Nevertheless, this book is worthy of a gander. What I love most about it is that you don’t have to be vegan or raw to indulge in these treats—the only requirements are that you love desserts, simple processes and healthful ingredients. Check out Jennifer Cornbleet's website for more information on her book and recipes.

Childhood memories are some of the most precious memories we possess. Certain people, like our parents and grandparents, play a pivotal role in the creation of those memories. For me, the thick, heavy aroma of black tea combined with the scent of freshly baked ginger cookies or banana bread takes me back to a time long ago, when my grandma would prepare tea (for the adults), Kool-Aid (for the kids) and goodies for us when we came over for an afternoon visit or a game of Scrabble.

Grandma was so good to my family. She gave freely of her time and of her meager income, and she made sure we were all kept warm with her hand-knit wool blankets—she took special care to make one or more for each of her five children, 13 grandchildren and eight great-grandchildren. "Always say your prayers," she would say to all of us. She bought me my first tea pot when I moved to Toronto years ago to attend university, and she instilled in me the belief that homemade baked goods are far superior if you put a little love into them. Sadly, she passed away on Christmas morning 2009, at the age of 93.

Grandma and me (2008)

This special cranberry-orange tea cake recipe is in honour of my grandma. Infused with her favourite tea, orange pekoe, there is a depth of flavour and colour that can't be missed. The sweet orange zest perfectly balances the tart cranberries throughout, and the chopped walnuts add a lovely nutty crunch. Feel free to top yours with icing if you wish. A simple glaze made with powdered sugar and nondairy milk or fresh orange juice would be nice. Enjoy!


Cranberry-orange tea cake
1 cup whole wheat pastry flour
1 cup unbleached AP flour
1/2 cup Sucanat
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp sea salt
1 tbsp fresh orange zest
1 cup strongly brewed orange pekoe tea, cooled
Ener-G egg replacer for 1 egg
1/4 cup sunflower or canola oil
1/2 cup fresh or frozen cranberries
1/3 cup chopped walnuts

1. In a large bowl, whisk together the whole wheat flour, unbleached flour, Sucanat, baking powder, baking soda, cinnamon, salt and orange zest. Set aside.
2. Remove the tea bags from the tea (be sure to squeeze the excess liquid from the tea bags) and whisk in the egg replacer and oil.
3. Pour the tea mixture into the flour mixture and stir just to combine. Gently fold in the cranberries and walnuts. It will be a fairly thick batter.
4. Spoon the cake batter into an oiled 8-inch round pan. Bake at 350 degrees for about 25 minutes, or until a toothpick inserted into the cake comes out clean.
5. Allow the cake to cool completely. Serve with tea and a side of nondairy ice cream or, for a sweeter treat, decorate with a glaze made of icing sugar and nondairy milk or orange juice.

I should note that I have been an avid baker most of my life, and had a baking catering business pre-graduate school. I loved the idea that I could throw away some of the rules that bakers have been taught to adhere to (I suppose it is the rabble-rouser in me), so I set to trying my hand at a range of vegan baked goods—muffins, cookies, cakes and breads, mostly. Being able to share what I baked with all of my friends—vegans, carnivores, lactose-intolerant alike—was and is a sweet bonus. But I think the moment that crystallized it all was when I made a vegan wedding cake for a good friend. This was nine years ago, before any such thing was available. I did a tiered deep, dark chocolate cake with coconut not-buttercream. Both the bride and groom cried (with delight!) at the reception when they saw it, then again when they tasted it. It is one of the sweetest food memories I have!

N: What do you find are the advantages and disadvantages of baking muffins that are vegan?
C: I think the biggest problem is convincing people that they still need to adhere to the recipe. That may sound silly, but hear me out. Most of my vegan friends, and some of the vegan clients for whom I do some personal chef work, have had to “fiddle” with recipes since they became vegan, so swapping out ingredients, changing ratios in recipes becomes, understandably, an almost automatic response—far more so than non-vegans. But that can wreak havoc on vegan baking recipes (just like it can for non-vegan baking recipes).

For example, one of my good friends (who is vegan) taste-tested a lot of my vegan muffins, and she particularly adored the chocolate chip coffeecake muffins, so much so that she wanted to make a batch for herself. I gave her the recipe, and later that week, I asked her how they turned out. She said they were pretty terrible—I think tough and gummy were the primary adjectives. Worried (or, more accurately, freaked out) that I had made some egregious errors in the recipe, I asked her if she had followed all of the steps. It turns out she had made a few tweaks, which, upon further probing, were major alterations: she had (1) cut the amount of sugar in half (sugar helps tenderize baked goods as well as sweeten them), (2) replaced most of the oil with applesauce (you just can’t do this without going gummy), and (3) used regular whole wheat flour in place of the whole wheat pastry flour. The result was tough, tasteless muffins.

I realize that was a long-winded response, but honestly, that is the biggest issue. Other than that, vegan muffin baking is as easy as baking with eggs and dairy, and follows the same basic rules (e.g. not over-mixing the batter, checking the muffins at the minimum baking time, etc.).

N: Do you have a favourite recipe in the book?
C: Yes! The fresh plum muffins with walnut sugar tops. They remind me of home in California, where we had a plum tree in the back yard. There is nothing like a fresh plum, straight off of the tree. But what’s wonderful about baking plums is that even the most rock-hard, slightly sour plums from the supermarket are transformed by the oven’s heat rendering them lush and concentrating their sweetness. And I am a sucker for any muffin with a topping of any kind.

N: You now have 11 recipe books under your belt. Is there a possibility of an all-vegan book in your future?
C: I would *LOVE* to. I think a cookbook on protein-rich vegan entrees that are really delicious, quick and simple to make, with a broad range of flavour influences (e.g. from around the world to across town from the farmer’s market) would have a lot of appeal. Hmm…30 Minute Vegan Meals? I’ll be sure to keep you posted, Nicole! In the meantime, my next book is a superfoods cookbook, focusing on quick and easy flexitarian recipes (i.e. a great majority of the recipes are vegetarian and vegan).

N: Your personal food blog, Enlightened Cooking, is described as "flexitarian fare with superfood flair." Can you describe your food philosophy?
C: Yes! It is the subject of my next book (mentioned above). My philosophy can be boiled down to five essential ideas:

1. Choose whole, minimally processed foods
• Choose foods that are real, fresh, natural, organic, local, seasonal and unprocessed
• Eliminate the consumption of refined, highly processed foods and foods void of nutrients, such as artificial flavours, colours, preservatives, sweeteners and hydrogenated fats

2. Eat mostly plant-based foods
• No matter if chicken/meat/fish makes it onto the menu twice a week or twice a year—eat mostly plants (raw and cooked vegetables, fruits, legumes, nuts, seeds and whole grains) and plant-based foods (e.g. whole grain pasta, whole grain bread).
• Eat a colourful variety of plants to ensure you're getting the best nutrients for your body, which leads to feeling satiated

3. Opt for healthy (mostly plant-based) fats and proteins
• Get your healthy fats from plant sources, such as nuts and avocados
• Minimize extracted oils and processed fats
• If eating a diet that includes animal products, choose leaner meats and seafood as well as low-fat dairy products

4. Select superfoods (nutrient-dense foods)
• Choose foods that are rich in nutrients when compared to their total caloric content; also known as foods with a high nutrient density
• Move meat away from the center of the plate (or off the plate entirely) and build your menus around plant-based foods to ensure highly nutrient-dense meals
• Choose foods with a wide spectrum of vitamins, minerals, phytonutrients and antioxidants
• Look for the Aggregate Nutrient Density Index (ANDI) scoring system to guide you on healthier choices

5. Eat more whole grains
• This is one of the biggest shortfalls in Western diets
• Compared to refined grains, whole grains are superior sources of fibre and other important nutrients, such as selenium, potassium and magnesium. So whenever you can, choose whole grains over refined grains.

N: Thank you so much for your time, Camilla!
C: Thank you, Nicole!

750 Best Muffin Recipes by Camilla Saulsbury © Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

I'm in the midst of recipe testing and book reviewing for upcoming MoFo posts, so I don't have much to offer today. I would, however, like to introduce you to that attention-seeking orange tabby cat I refer to in my "About me" section. Here she is, the queen of the castle, Leola. I know she would be very pleased to meet you—even more so if you give her some attention, preferably in the form of a tummy rub.

I've heard many times before that zucchini is a garden favourite: it's relatively easy to grow and it can yield a true bumper crop. I planted zucchini for the first time this past summer, but the neighbourhood animals ate them before I could. Thankfully, our lovely neighbour kept us fully stocked with seasonal goodies from her own well-loved (and enclosed) garden. But frankly, I got to the point where I didn't know what to do with it all! So my freezer is now packed with summer's bounty that I can enjoy as we head into the winter months.

Since one can only make so many zucchini lasagnas and baked zucchini side dishes, many people turn to making baked goods out of the ubiquitous squash. There are plenty of recipes out there for delicious zucchini breads and muffins, but this recipe adds a little sweetness and glamour to the mix.


This sweet zucchini cupcake recipe isn't just ideal for those experiencing a surplus of zucchini, it's also a great way to add an extra serving of veggies to your diet. The full cup of zucchini in this treat adds the perfect amount of moisture, as well as a good dose of folate, manganese and vitamin A. I love integrating nutritious vegetables into dessert-making, so I may just have to come up with new uses for carrots and sweet potatoes (and even beets!) to expand on this theme for future posts. Let me know if you have any suggestions!

For those who are new to vegan baking, the nondairy milk and apple cider vinegar are used as a buttermilk substitute here, which helps provide leavening properties and a tender crumb. Just whisk the vinegar in the nondairy milk and let it sit for about 5 minutes to allow it to curdle before adding it to the liquid ingredients.

For the cupcake icing, I wanted to come up with an alternative to traditional sugar-loaded buttercream, and this cashew cinnamon icing certainly hits the mark! Although it's much thinner than buttercream, it's creamy and nutty and is a perfect complement to these charming little cupcakes. Enjoy!


Sweet zucchini cupcakes
1 cup light spelt flour
3/4 unbleached flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp sea salt
1/2 cup nondairy milk
1/2 tsp apple cider vinegar
1/2 cup agave nectar
1/4 cup sunflower or canola oil
1 tsp pure vanilla extract
1 cup finely grated zucchini, packed (about 1 medium zucchini)

1. In a small bowl, whisk together the nondairy milk and vinegar. Set aside.
2. In a large bowl, sift together the spelt flour, unbleached flour, baking powder, baking soda, cinnamon, ginger and salt.
3. Add the agave nectar, oil and vanilla extract to the buttermilk mixture and whisk until combined.
4. Add the liquid mixture to the dry mixture and mix until just combined, and then gently mix in the zucchini.
5. Spoon cupcake batter into a cupcake pan lined with paper holders, filling each about 3/4 full.
6. Bake at 350 degrees for about 20 minutes or until a toothpick tester inserted in the center comes out clean. Allow cupcakes to cool before decorating with cashew cinnamon frosting (recipe below) and a sprinkle of ground cinnamon.

Cashew cinnamon icing
12 oz firm silken tofu (I use Mori-Nu)
3/4 cup cashew butter
1/4 cup agave nectar
1 tsp ground cinnamon

1. Combine all ingredients in a blender and process until smooth.
2. Spoon mixture into a container and refrigerate for at least an hour to firm up.
3. Spread icing onto cupcakes as desired and store them in the fridge until ready to serve.

Happy Monday! In case you didn't know already, November is a very special month for us vegans. Why? Because we get to blog our hearts out in honour of Vegan MoFo, the vegan month of food! Originally created by the lovelies behind Post Punk Kitchen, the idea is to write as much as we can all month, about vegan food.

Are you ready to consume loads of vegan baking with me here? I'm ready! (I think. I hope.)

I am going to do my best to post recipes, reviews and other baking tidbits as much as I can. While technically we are supposed to aim for a daily post, I do promise I will have more recipes to share than I usually do, and I am happy to say that I also have a couple of awesome giveaways, too. So stay tuned!

In the meantime, check out Vegan MoFo to see the list of vegan bloggers from all around the world who are also participating in this month's blogathon. There are over 500 of us!