Punkchu8

This recipe is adapted from the book Vegan Cupcakes Take Over the World by
Isa Chandra Moskowitz and Terry Hope Romero

Yield: 12 cupcakes

1 c. soymilk (I used almond milk)
1 tsp. apple cider vinegar
1/3 c. canola oil
3/4 c. sugar
2 tsp. vanilla extract
1/4 tsp. almond extract or vanilla extract (to determine your flavor. For vanilla, add more vanilla. For almond, add almond)
1 1/4 cup flour
2 tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

1. Preheat oven to 350° . Line muffin pan with paper liners. (I used a 6 cup pan to make larger cupcakes, but this recipe should make 12 regular sized cupcakes.)
2. Whisk soymilk and the vinegar together and let sit a few minutes until curdled.
3. Beat together soy milk mixture, oil, sugar, vanilla and other extract in a large bowl.
4. Sift in the flour, cornstarch, baking powder, baking soda and salt until no large lumps remain.
5. Fill cupcake liners two third of the way and bake for 20-22 minutes until done. Transfer to cooling rack and cool completely until done. (At least take them out of the pan and let them cool so they don’t continue to bake in a hot pan.)

*This recipe was adapted from one in the September 2009 issue of Vegetarian Times. I’m not a swagger jacker.

1 carrot, chopped
1/2 green pepper, chopped
1 clove garlic, chopped
1/2 c. onion, chopped (a small onion)
1/4 c. celery, chopped (one stalk)
1 1/2 c. cooked quinoa (or brown rice)
1 tsp. Bragg’s Liquid Amino or soy sauce
Seasoning (try Badia Complete, Goya or Spike. Tony’s is probably too salty and creole)
Frozen mixed vegetables (or whatever leftovers you have around)

1. Start your quinoa or rice. (You cook quinoa just like rice, 1 cup dry to 2 cups water. Takes about 15 minutes)
2. Warm the olive oil in a large skillet or wok and sautee the carrots, green peppers, onion, garlic and celery, seasoning and Bragg’s (or soy sauce) for about 15 minutes, or until they start to brown.
3. When the quinoa(or rice) is done, add it to the skillet and fry for about 5 minutes over med-low heat.
4. Add in your frozen vegetables or leftover vegetables and continue to fry over med-low heat until the vegetables are warmed.
5. If you have time, add a little more olive oil and let the whole thing sit for about 7 or 8 minutes. Then scrape around the pan for any browned pieces.
6. Serve it warm!

What in the hell is quinoa?
Quinoa (kin-waa or kin-no-aah – depending on who you ask) is a frickin’ superfood and it’s really good. It’s like rice or other grains, but it’s actually a seed. The Inca called it the “Mother of Grain” and used it in ceremonies until the Spanish came, told them to cut it out and actually forbid the Inca from cultivating it. Typical conquest behavior.
Quinoa is cool because, unlike rice, it’s a complete protein. It has a balanced set of essential amino acids, including lysine – which rice is low on. It’s got lots of dietary fiber, it’s high in magnesium and iron and it’s gluten free. Partly because of the whole protein thing, quinoa is popular with vegetarians, vegans and people with migraines as the magnesium is supposed to help give them relief.
You can substitute it for rice at dinner or put some fruit with it for breakfast. It makes a tasty hot cereal. When you cook it, a little hull kind of comes off and it looks like a sprout, which gives it a creamy flavor, with a little crunch. It multiplies crazy when you cook it: 1 cup uncooked would be enough for like 4 people.
You should try it at least once. It’s a little more expensive than rice, but the health benefits are there and it doubles in the pot, so you probably get a lot more than you think.