Well, hello there! I can’t believe it’s been so long since I’ve posted a recipe here. I’m sorry for my absence, but there’s been a lot happening over here these past few months, and clearly posting on my blog has not been one of them.

While I have been spending a lot of time in the kitchen lately, it has all been for other projects (like cookbook photography for Dreena and Ricki). My own recipe development has been kicked up a notch too, but I’ll have to save those details for another day.

With all that’s been going on, I need meals that are quick, simple and nutritious. Yesterday, I threw together this dish and knew it had to be shared. The quick baked tofu is inspired by a recipe in Clean Start and, although I don’t eat tofu very often, this is my favourite way to enjoy it. It took less than 30 minutes to prepare this entire dish, which was awesome. And, it also makes great leftovers!

Today it’s a sunny +10 degrees, which means spring is here! Thankfully it seems to be the end of winter jacket season (and no more seeing fur-trimmed jackets everywhere I turn) here in Ontario. I’m definitely going to have to make time to get outside and visit this city’s amazing farmers’ markets so look out for more delicious recipes coming soon, all inspired by local produce I’m sure. Hello, asparagus, beets, strawberries and rhubarb—oh how I’ve missed you!

In the meantime, I hope you enjoy this dish as much as I do.

Quinoa and kale with baked ginger tofu

Yield: 2 to 3 servings

Ingredients:

For the ginger tofu:

• 1 (350g) package extra firm tofu, pressed
• 2 tbsp mellow miso (I used mellow brown rice)
• 2 tbsp tahini
• 2 tbsp pure maple syrup
• 2 tbsp brown rice vinegar
• 2 tsp fresh grated ginger
• 1/4 cup water

For the quinoa and kale:

• 1/2 cup chopped onion
• 1 cup red quinoa, rinsed well
• 1 cup water
• 1 cup vegetable broth (or more water)
• 1 small bunch kale (about 6 cups), chopped
• salt and pepper

Directions:

For the ginger tofu:

1. Preheat oven to 400F and lightly oil an 8x8 inch square baking dish.
2. Cut the block of tofu into 12 even rectangles. Do this by cutting the block in two squares crosswise, and then cut each lengthwise into three thin slices. Cut each piece diagonally, making a total of 12 triangles.
3. In a small bowl, whisk together the miso, tahini, maple syrup, brown rice vinegar and ginger. Add the water and whisk until smooth. Pour a spoonful into the bottom of the prepared baking dish and spread out to make a thin layer on the bottom. Add the tofu in a single layer and then pour the remaining sauce over top to cover the tofu.
4. Bake at 400 for 15 minutes. Remove from oven and flip tofu pieces over. Continue to bake for another 10 minutes.

To make the quinoa and kale

1. In a medium saucepan, add the onion and a splash of water. Cook over medium heat until onion is softened.
2. Add the quinoa, water and broth and bring to a boil. Reduce heat to low and simmer until liquid has been absorbed, about 20 minutes.
3. Add kale and stir until it wilts, about 2 minutes. Serve immediately with baked tofu.

Ah, January, the first month of the year is already drawing to a close. As completely amazing as 2013 was, I have big plans and long lists to accomplish this year.

With so much going on, I’m embracing 2014 with simplicity on the food front. I adore one-pot meals that are delicious yet realistic and achievable with busy schedules. Brown rice with colourful stir-fried veggies is a staple in my house, but I’ve recently discovered grated cauliflower to replace rice for a more nutritious and vegetable-packed meal. Have you tried it yet? I have to say, it is incredible and super simple.

Today I’m sharing this recipe for cauliflower fried rice over on Jackie’s incredible blog, Vegan Yack Attack. Head on over to her blog to check it out!

We all have a weakness for junk food. The problem is it’s not very good for us. Aside from the overabundance of fat, sodium and sugar in most of today’s snack food products, there are also the unidentifiable chemicals and preservatives on the ingredients list to consider. When it comes down to it, those delicious Twinkies, Doritos, Cracker Jacks and Cheez-its are not real food.

Thanks to photographer and cookbook author Lara Ferroni, you can learn how to make your favourite snack foods from scratch. Her latest book, Real Snacks, features more than 70 recipes for sweet and salty classics like ice cream sandwiches, snack cakes, pretzels, crackers and potato chips. There’s something to please everyone, including those who prefer their treats gluten-free or vegan. That’s right—Lara’s recipes use wheat, dairy and eggs, but every single recipe also includes gluten-free and vegan alternatives. Pretty amazing, right?

So far, I’ve tried the Cinnamon Rolls, which use a quick bread instead of a yeast dough, so I was able to indulge in these tender, cinnamony sweets in less than an hour. I promise you won’t even miss the yeast—or the two hours of rising time that goes with it. Lucky for you, the publisher has agreed to share the recipe (see below!).

I also made the Figgy Cookies, a new version of the Fig Newton that was inspired by Kim Boyce, owner of Bakeshop in Portland, OR. These lovely, malty buckwheat cookies contain an incredible jammy filling made of dried figs, maple syrup and spices. The filling recipe calls for an optional 1/4 cup of port or red wine, which I didn’t include but it still turned out heavenly.

And finally, I chose to try the Nacho Cheese Tortilla Chips, if only to fill the void of my “no chips in the house” rule for my husband, who is an unabashed Doritos lover. The cheese powder is omitted for the vegan version but the spice mix still made for a pretty delicious, salty snack. I made a few of my own changes, like using sprouted ezekiel tortillas instead of corn tortillas and baking them instead of frying. There’s no doubt I’ll be making these again, and again.

It seems Lara didn’t forget anything in this book because it also includes a useful appendix of pantry staple recipes like chocolate syrup, marshmallow creme and caramel sauce. Oh, and I can’t forget the handful of naturally vegan recipes like sugar wafers, caramel corn, salty water crackers, potato chips, bean dip and corn nuts.

So, next time you have a sudden craving for something sweet or salty, head to the bookstore instead of the grocery store. It’s time, as Lara says, to “Take back our snacks!”

Yeast-free cinnamon rolls from Real Snacks

Yield: 6 to 8 rolls

Ingredients:

• 1/2 cup whole-wheat pastry flour
• 3/4 cup all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup soft tofu
• 1/4 cup coconut milk
• 1 tsp vanilla extract
• 6 tbsp muscavado or brown sugar, divided
• 4 tbsp vegan margarine or coconut oil, softened, divided
• 1 scant tsp cinnamon
• 1/4 cup pecans, finely chopped (optional)
• 1/4 cup glaze (optional)

Glaze:

• 1/4 cup powdered sugar
• 2 tsp non-dairy milk, divided
• 1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350F. Spray a 9-inch square cake pan with baking spray and set aside.
2. Sift the whole-wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt together into a small bowl and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, mix the tofu, coconut milk, vanilla, 2 tablespoons of the sugar, and 2 tablespoons of the margarine. Add the flour mixture and stir just until blended.
4. Turn the dough out onto a lightly floured surface and knead 4 or 5 times to form a smooth dough. If the dough is sticky, knead in a bit more flour. Roll the dough out to a 6-by-8-inch rectangle about 1/4-inch thick and brush with 1 1/2 tablespoons of the remaining margarine.
5. Mix the remaining 4 tablespoons of sugar with the cinnamon and pecans, if you are using them. Sprinkle evenly onto the dough, reserving about 1 tablespoon. Starting at the short end, roll the dough into a log and pinch the seam to seal. Trim the ends and slice into 6 even pieces. Place them, cut side up, into the prepared cake pan with their sides just touching.
6. Brush the tops and sides of each roll with the remaining 1/2 tablespoon margarine. Sprinkle the tops with the reserved sugar mixture. Bake until the edges are golden, 20 to 25 minutes. Cool slightly before serving, and drizzle with glaze if desired.

For the glaze:

1. Sift the powdered sugar into a bowl and add the non-dairy milk, one teaspoon at a time, mixing thoroughly with a spoon until a paste forms. Stir in the vanilla. The mixture should drip when you hold up the spoon. Add a bit more milk if needed. Use immediately.

This recipe includes all vegan substitutions. I found these best fit in a small round baking pan rather than a square one.

Recipe published with permission from the publisher, Sasquatch Books.

You guessed it: this book is all about vegan ice cream. Those who are turning to a lifestyle free of animal products won’t be disappointed by this fabulous collection of inventive, inspired flavour combinations, infinite ice cream base variations, and delightful toppings and accompaniments.

But first, Hannah sets the stage for her recipe categories with a glossary of ingredients, recommendations for kitchen tools and toys, as well as a very helpful section on essential techniques (psst—you can make ice cream without a machine!) and troubleshooting to help us master the perfect ice cream at home. Here, Hannah proves her expertise—”Since the process of creating ice creams is so simple, attention to detail is key,” she says—but it’s in the creation of more than 100 recipes where she really shines. Trust me, there are no compromises on brilliant flavours here; they will lure you to taste a whole new world of possibilities.

Since I love a combination of flavours and textures in my ice cream, I first gravitated toward Peanut Butter Bombshell, a rich frozen delight that is loaded with creamy peanut butter, chopped peanuts and peanut-butter filled cookies. Clearly, this is meant for peanut butter lovers only, but if you really can’t stand the sticky paste, Hannah suggests any other nut butter, along with standard vanilla creme-filled cookies, would make fine replacements. I personally couldn’t get enough of it.

Equally high on my list of favourite flavours, mango and raspberry gelato is always on my must-have list when visiting an ice cream shop. Similar in flavour, this Peach Melba ice cream really rocked my world. Made with fresh peaches and coconut milk and with a swirl of seedless raspberry jam throughout, I was in heaven upon first bite.

Despite Hannah’s reputation for creative risk-taking in the recipe department, she did include a few basics for the less adventurous (like my hubby, who requested this particular treat). It turns out, after centuries of ice cream consumption, Vanilla is still firmly situated at the top of the list, outselling chocolate two to one. Hannah’s take on this classic is pretty simple—high-quality vanilla beans and custard powder—but the results are pretty incredible.

Finally, the German Chocolate won over a crowd of dairy lovers at a recent family gathering. This intense, decadent concoction is a marbled beauty of chocolate ice cream base that is swirled through and through with sweet coconut flakes and pecans, much like the filling found in German chocolate cake. Who knew you could make ice cream out of a cake flavour? In this case, I’d much rather have the ice cream.

Because this final flavour swooned so many of my testers, I got permission from Skyhorse Publishing to share the recipe with you. If you enjoy it as much as we did, buy the book! I promise you won’t be disappointed.

German chocolate ice cream

Hannah says: "Go ahead and really layer the coconut in for this ice cream—it's hard to imagine ending up with 'too much,' even if it looks like a lot compared to the ice cream base."

Yield: Makes about 1 quart

Ingredients:

• 1 1/2 cups dutch-processed cocoa powder
• 1 cup granulated sugar
• 1 tbsp arrowroot powder
• 1 tsp instant coffee powder
• 1/4 tsp salt
• 1/8 tsp ground cinnamon
• 2 cups plain, nondairy milk
• 1 tsp vanilla extract
• 1 12-ounce package extra-firm silken tofu
• 3 ounces semi-sweet chocolate, melted

Coconut swirl:

• 1/4 cup plain, nondairy milk
• 1 1/2 tsp arrowroot powder
• 1/4 cup granulated sugar
• 1/2 tbsp margarine
• 1/2 tsp vanilla extract
• 3/4 cup unsweetened coconut flakes
• 1/4 cup finely chopped pecans

Directions:

1. To make the chocolate ice cream, begin by combining the cocoa, sugar, arrowroot powder, coffee powder, salt, and cinnamon in a medium saucepan. While whisking continuously, slowly pour in the nondairy milk, and beat vigorously until there are no more lumps. Turn on the heat to medium and bring the mixture just to a boil, stirring gently the whole time to prevent the solids from settling on the bottom of the pot and burning. Remove from the heat and let cool for a few minutes.
2. Place the vanilla and tofu in your blender or food processor and thoroughly puree, scraping down the sides of the bowl as necessary. Once smooth, add in the melted chocolate, followed by the cooked chocolate custard, and pulse until the mixture is well blended and homogeneous. Chill thoroughly in the refrigerator.
3. For the coconut swirl, combine the nondairy milk, arrowroot powder, and sugar together in a small saucepan over medium heat, making sure to get out all the lumps. Cook just until bubbles begin to break on the surface; then turn off the heat. Quickly stir in the margarine so that it melts, followed by the vanilla, coconut, and pecans. Let cool while you begin to churn the ice cream in your ice cream maker according to the manufacturer's instructions.
4. Transfer the soft ice cream into an airtight container, layering scoops of ice cream with spoonfuls of the coconut swirl. Let it rest in the freezer for at least three hours before serving, until solid enough to scoop.

Republished with permission from Skyhorse Publishing.

But I have to admit, there are times when I play fruit favourites. On a hot summer’s day, for example, it’s a juicy, ripe mango that will undoubtedly win me over. If you’re looking for a sweet pick-me-up on a sunny afternoon, this mango pudding parfait recipe is a showcase of mango sweetness at its finest. Did I mention it’s easy to make, too?

Mango pudding parfaits

Yield: 2 servings

Ingredients:

For the mango pudding:

• 1 large mango, peeled and diced (about 2 cups)
• 6 oz. firm silken tofu (1/2 package of Mori Nu)
• 2 tbsp agave nectar
• 1 1/2 tbsp fresh lemon juice

For the coconut cream:

• 6 oz. firm silken tofu (1/2 package of Mori Nu)
• 1/4 cup coconut butter, softened
• 2 tbsp fresh lemon juice
• 2 tbsp agave nectar

For the coco-nut topping:

• 1/4 cup chopped walnuts
• 1/4 cup chopped pecans
• 1/4 cup rolled oats (use certified gluten-free, if necessary)
• 1/4 cup unsweetened coconut flakes
• 1 tbsp hemp hearts
• 1/8 tsp ground cardamom
• 1 tbsp pure maple syrup
• 1 tbsp coconut oil, melted

Directions:

For the mango pudding:

1. Combine all ingredients in a blender and blend until smooth, about 2 minutes. Refrigerate for about 1 hour to firm up.

For the coconut cream:

1. Combine all ingredients in a blender and blend until smooth, about 1 minute. Refrigerate for about 1 hour to firm up.

For the coco-nut topping:

1. In a small bowl, combine the walnuts, pecans, oats, coconut, hemp hearts and cardamom.
2. Add the maple syrup and coconut oil and stir until the nut mixture is well coated.
3. Put the bowl in the freezer until hardened, about 20 minutes.

To assemble:

1. Divide the mango cream between 2 parfait glasses. Next, add the coconut cream, then add the coco-nut topping. Slice up additional mango for garnish, if desired. Refrigerate until ready to serve.

I’m pretty unpredictable when it comes to baking for a crowd though. Sometimes I’m in the mood to “wow” the crowd, and other times I settle for comfort food recipes that are popular and recognizable. Either way, I always put a spin on it. Sometimes it’s obvious and sometimes it’s not.

This delicious pudding is one such example. Can you tell by the photos that it’s full of beans? You can’t tell by the taste either. It’s a thick, creamy chocolate-and-nut heaven thanks to the addition of silken tofu, cocoa and nut butter. It’s also incredibly versatile—I’d consider using it as a tart filling, a cream centre for cupcakes or even on its own as a pudding parfait. Here, I used some of it as a filling for mini almond-oat tart crusts. The pudding can be made a day in advance (it thickens and provides a deep chocolate and nut flavour after being refrigerated overnight), and then filled or piped or layered the day of your celebration…or just eat it as a simple fibre-rich pudding!

I was inspired to create this delicious recipe for this month’s SOS Kitchen Challenge, featuring adzuki beans. If it wasn’t for the challenge hosts, Ricki of Diet, Dessert and Dogs, and Kim of Affairs of Living, this pudding would have never happened. The recipe below makes enough crust and filling for about 20 mini tarts. Enjoy!

Adzuki pudding tarts

Yield: 20 tartlets

Ingredients:

Crust:

• 1 cup rolled oats
• 1 cup almonds
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/4 cup brown rice flour
• 1/2 tsp baking powder
• 2 tbsp unsweetened coconut flakes
• 2 tbsp canola or sunflower oil
• 3 tbsp pure maple syrup
• 2 tsp pure vanilla extract

Adzuki pudding:

• 1 1/2 cups cooked adzuki beans (or 1 can)
• 1 12-oz package firm silken tofu (I use Mori Nu)
• 1/2 cup agave nectar
• 6 tbsp natural nut butter (I use almond and peanut)
• 1/4 cup cocoa powder, sifted
• 1 oz. unsweetened chocolate, melted
• 1 tsp pure vanilla extract
• pinch of salt

Directions:

Crust:

1. In a food processor, process the oats and almonds to a fine meal.
2. Add the cinnamon, salt, brown rice flour, baking powder and coconut and pulse to combine.
3. Finally, add the oil, maple syrup and vanilla and process until well combined. The mixture should stick together when pressed between two fingers. If it seems too dry, add a teaspoon or two of water.
4. Press the mixture into the bottom of oiled tart tins. Bake at 350 for about 8 to 10 minutes, or until dry to the touch and lightly browned. Allow to cool completely before filling.

Adzuki pudding:

1. In a high-powered blender, puree the beans and silken tofu. Add the remaining ingredients and blend for 2 or 3 minutes until smooth.
2. Refrigerate the filling in a covered container for several hours or overnight to allow it to thicken up. Pipe or spread the filling into tart crusts and refrigerate until ready to serve. Tarts are best eaten the day they are made.

Crust recipe adapted from More Great Good Dairy-Free Desserts.

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

Yield: 16 servings

Ingredients:

• 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

Directions:

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.
5. 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.

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.

Holiday parfait

Ingredients:

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

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

For the sweet potato custard:

• 2 cups cooked and mashed sweet potato
• 1 cup nondairy milk
• 1/4 cup maple syrup
• 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

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

Directions:

For the gingerbread cake:

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:

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

For the sweet potato custard:

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 candies nuts and seeds:

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.
3. Add the maple syrup and stir to coat. Turn the heat down to medium-low and cook for another few minutes, stirring occasionally.
4. Spoon the mixture onto a small pan lined with parchment paper and put it in the freezer for about 20 minutes, or until the mixture is dry and no longer sticky.

To assemble:

1. Break apart the candied nuts and drop a few into the bottom of each parfait cup. Spoon a layer of maple-almond cream over top. Take the cooled cake and break it into crumbs in a bowl (using a fork or your hands) and then add a layer of cake crumbs over the cream, pressing down gently. Next, add a layer of sweet potato custard. Repeat the layers until the cup is almost full. Top with a spoonful of maple-almond cream and more candied nuts and seeds. Refrigerate until ready to serve.

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

Yield: one dozen

Ingredients:

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)

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

Directions:

Cupcakes:

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:

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.