Vegan Chocolate Cherry Cupcakes

I had a bad cupcake day yesterday, so I had to redeem myself with these! We had made the frosting earlier, so it didn’t get quite as smooth as I wanted here, but it tastes good – just isn’t as pretty in photos. Chocolate Cherry Cupcakes 1 1/2 cups unbleached all-purpose flour 1 cup sugar 3 tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1/2 teaspoon cherry extract or cherry juice 1 teaspoon vinegar 5 tablespoons vegetable oil 1 cup cold water 1/4 cup chocolate pieces or chips 1/4 cup dried cherries chopped … Continue reading

Summer Squash and Tomato Pasta

This is one of those “what’s in the produce drawer?” dishes, but it turned out lovely! Ingredients2 large summer squash, cut in bite sized pieces1 medium onion, halved and sliced1 pt grape tomatoes, halved2 medium green peppers, diced1 handful of fresh basil, coarsely chopped1 /4 cup olive oil1 /4 cup balsamic vinegar2 lemons, juicedSalt, pepper, and nutritional yeast to taste1 lb pasta of your choice ProcessPreheat oven to 400*. Arrange vegetables on a baking pan or sheet. Whisk together oil, vinegar, and lemon juice and then drizzle over vegetables.Bake at 400* until summer squash is fully cooked.While vegetables are baking, … Continue reading

Spicy Peanut Stew

This ended up being even more delicious than I thought it would be! It’s a little spicy, a little tangy, and a lot of comforting. I only used 2 sweet potatoes, but they were HUGE (image below next to a standard box grater and 6 inch (blade) knife for comparison). You may need 4 or so if they are more regular sized. Ingredients 1 onion, diced1.5 tbs ginger, grated1 ½ tsp garlic, minced2 tsp cumin2 lbs or so of sweet potatoes, peeled and diced1 tsp crushed red pepper2 cans tomato paste1 cup smooth peanut butter8 cups vegetable broth1 bunch kale, … Continue reading