Decadent Chocolate Cupcakes

(I went crazy with frosting on 1st batch.)

After searching the internet and cookbooks for simple vegan cupcakes for my son's 2nd birthday, I found a winner of a recipe.  The first batch I substituted rice milk for the soy milk.  It was fabulous!  On the second batch, I substituted in Vanilla Coconut Milk.  It was even more amazing!  No need to even frost these if you don't want the added sugar.  However, this basic buttercream frosting is delicious.  Just substitute rice milk or coconut milk for the soy milk to make it soy-free.  Honestly, even if we are able to do dairy in the future, I will make these instead!

Makes 12 cupcakes

Ingredients:
1 cup Vanilla Coconut Milk or rice milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar or sugar alternative
1/3 cup expeller pressed canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions:
Preheat oven to 350º.  Line muffin pan with paper.  Whisk together coconut milk and vinegar in a small bowl.  Set aside for a few minutes to curdle.  While milk curdles, add sugar, oil, vanilla extract to large bowl.  Add in curdled milk and whisk until slightly foamy.  In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.  Whisk wet and dry ingredients together until no large lumps remain.  Fill liners 3/4 full.  Bake 18-20 minutes until toothpick inserted into center comes out clean.  Transfer to cooling rack.  Let cool completely before frosting.

Ratings:
5 out of 5 family members love it!

Food Allergy/Intolerance Information:
We try to avoid sugar in our house.  Over the years, I have noticed all sorts of issues with my children and myself after sugar is consumed.  With the growing number of people avoiding refined sugar, there seem to be more sugar alternatives on the market each year.  Recently, we tried Raw Coconut Crystals from Coconut Secret.  While I'm not a dietary expert, I do know the taste is a hit in my home.

Happy 2nd Birthday, Ethan!

Roasted Vegetables and Chickpea Spread

One of my favorite magazines is Whole Living.  The articles are interesting but the recipes are even better.  I've tried about a dozen or so with the hopes to try many more.  All of the recipes I have tried so far have been great.  Plus, they do a nice job of noting if a recipe is vegetarian, vegan, nut-free or other special diet markings.

Recently, I tried the Roasted Sweet Pepper and Chickpea Dip recipe out of their June issue with the substitutions of broccoli and carrots as suggested.  It was just ok with the radishes as a dip.  It was better spread onto a wrap.  Once I spread it onto crackers it was a smash hit with the kids.  They could not get enough.  Can't wait to make it with the roasted sweet peppers.  Makes 2 cups.

Ingredients:
1 pound small sweet peppers (or other vegetables)
3 tablespoons extra-virgin olive oil
Salt & ground pepper
1 (15 ounce) can or 1 1/2 cups chickpeas, drained and rinsed
1 clove garlic, chopped
1 teaspoon red wine vinegar
1 bunch radishes or crackers, for serving

Directions:
Heat oven to 400º.  On rimmed baking sheet, drizzle vegetables with 1 tablespoon oil.  Season with salt & pepper.  Roast until tender, about 18 minutes (carrots & broccoli took twice as long for me).  Let cool slightly, rub off skins and remove seeds and stems.  In food processor, pureé chickpeas and garlic until smooth, 1 to 2 minutes.  Add roasted vegetables and vinegar to pureé and combine.  With machine running, drizzle remaining 2 tablespoons oil.  Season with salt and pepper.

Nutrition Information:
1 serving (1/2 cup): 217 calories, 22g carbs, 13g fat, 6g protein, 7g fiber, 12mg iron

Ratings:
5 out of 5 family members like it.

Food Allergy/Intolerance Notes:
I have scoured the grocery shelves looking for safe crackers for my child.  Finding ones absent of dairy, soy, and nuts as ingredients and in the manufacturing process has been a challenge.  I found two with the Back to Nature brand that work for us.  Their saltines and flatbread crackers are great.  Plus the flatbread crackers taste great with the black bean dip and hummus recipes.

Sensational Soy-Free Stir Fry

While I can follow a recipe, my husband is the real chef of the family.  With our abundance of french breakfast radishes from the garden, he threw this delicious meal together.  Steamed brown rice goes well with the stir fry.  For added nutrition, throw in the radish greens and a hand full of spinach toward the end of sautéing.

My almost 2 year old, Ethan, loved it while my older children claimed they did not.  We will keep trying it with them as sometimes they change their minds with enough exposure to the same recipe. Makes 2-3 servings.

 (Pictured here with greens added.)

Ingredients:
4 cups mushrooms, chopped
1 cup radish, chopped
Bunch green onions, chopped
3 cloves garlic, chopped
2 tablespoons expeller pressed canola oil
3 tablespoons brown rice vinegar
3 tablespoons Coconut Aminos Sauce
2 tablespoons maple syrup
Ground pepper, garlic powder, and ginger to taste

Directions:
Cook rice.  Soak radish, onion, garlic in mixture of vinegar, coconut sauce, and maple syrup for approximately 15 minutes.  While soaking radishes, chop mushrooms and sauté in 2 tablespoon oil.  Combine all ingredients in sauté pan.  Reduce liquid over high heat for 3-4 minutes or until glossy.  Serve with cooked rice.

Nutrition Information:
1 serving (1/2 stir-fry, without rice): 241 calories, 26g carbs, 15g fat, 5g protein,
3g fiber, 8mg iron

Ratings:
3 out of 5 family members love it

Food Allergy/Intolerance Notes:
We looked into alternatives to soy sauce on the internet.  This product seemed to be one of the best reviewed products out there.  While sweeter than soy sauce, it is a winner at our house.
Coconut Secret Raw Coconut Aminos, Soy-Free Seasoning Sauce