Vegan Chocolate Chip Walnut Muffins

Shelter at home calls for baking – a lot of baking – many many carbs. So, today it was these easy muffins. The first batch I made, I grabbed the wrong canister and used cornstarch instead of baking powder. I cannot recommend that option!

Ingredients

1 cup soy milk
1 tsp apple cider vinegar
2 cups flour
3/4 cup sugar
2 1/2 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
1 /3 cup canola oil
1 tsp vanilla extract
3 /4 cup vegan chocolate chips (I like mini ones)
2 /3 cup chopped walnuts

Process

Add vinegar to the cup of soy milk, stir and set aside to curdle.

Mix dry ingredients.

Add wet ingredients and mix gently.

Distribute between 12 muffin cups.

Bake 20-25 minutes or until a cake tester inserted in the center of a muffin in the center of the pan comes out clean.

Vegan Pineapple Upside Down Cake

IMG_1217

Based on a recipe from VeganSociety.com

Ingredients

1/2 cup vegan margarine
3/4 cup brown sugar
1 can pineapple slices
4 cups all-purpose flour
2 cups raw sugar
3 teaspoons baking powder
3/4 teaspoon salt
3/4 cup canola oil
1 3/4 cup soy milk
2 teaspoon vanilla extract
3/4 cup unsweetened applesauce

 

 

Process

Preheat the oven to 350°F.

In a small pot melt the margarine and add the brown sugar.  Stir over low heat until the sugar mostly dissolves. Remove from the heat and set aside.

Pour the melted margarine and sugar mixture into the bottom of a prepared cake pan making sure to spread it evenly across the bottom. Then place pineapple rings on top of the sugar mixture. If you like, put a maraschino cherry inside the hole of each ring.

In a large bowl combine the flour, sugar, baking powder and salt.  Add the canola oil, soy milk, applesauce and vanilla extract.  Stir until all the ingredients are well combined.

Pour the cake batter over the pineapple slices. Bake for 50-60 minutes or until a toothpick comes out clean when inserted in the center.

Run a knife around the edge of the pan to loosen the cake. Let the cake completely.

Place cookie sheet over cake pan and invert to remove.

 

Vegan Strawberry Rhubarb Pie

IMG_1229

Strawberry rhubarb in back and strawberry apple in front!

The crust recipe for this pie came from VeganBaking. The pie filling recipe came from Post Punk Kitchen.

Ingredients

Crust:
2 ½ cups all-purpose flour
2 Tablespoons sugar
1 teaspoon salt
¾ cup or 1 ½ sticks cold vegan stick butter/margarine, cut into ¼ inch cubes
6 Tablespoons (81 grams) or ¾ stick cold vegan shorting , cut into ¼ inch cubes
½ cup cold water
3 Tablespoons cold vodka

Filling:
3 cups rhubarb, sliced 1/2 inch thick
4 cups strawberries, fresh or frozen (see tips page XX), sliced 1/4 inch thick
2/3 cups sugar
2 tablespoons tapioca flour
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1/8 teaspoon salt

Topping:
1 cup all-purpose flour
1/3 cup brown sugar
2 tablespoons white sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup vegan margarine, melted (or canola oil)

Alternate Topping (which I think might be better as it won’t get as soggy):
½ cup whole wheat pastry flour
½ cup rolled oats
½ cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
⅓ cup vegan margarine, melted

 

Process

Crust:
Mix dry ingredients.
Cut in butter and margarine, until the mixture is like coarse sand.
Add ½ of the liquids and toss with hands.
Add ½ of the liquids and toss with hands.
Press into bottom of bowl. Break up. Press again.
Divide in ½ with your spatula.
Wrap each half in plastic wrap as a disc.
Place in refrigerator for 1 hour to 3 days.
Lay out a large piece of parchment paper (12×12).
Place disc in center.
Cover with a second 12×12 piece of parchment.
Roll dough out from the center until it reaches the edges of the parchment.
Remove top sheet, flip dough into pie pan, remove bottom sheet, and press into pan.
Trim, tuck, and press edges as needed.

Filling:
Combine all of the filling ingredients together in a large mixing bowl.
Fill crust.

Topping:
Combine all dry ingredients for the topping.
Drizzle in the margarine and use your fingers to swish around the mixture until crumbs form.
Sprinkle over filling.

Cover pie loosely with foil. Bake at 425* for 20 minutes. Remove foil and bake at 350* for 35-40 minutes. Crumbs should be browning, along with edges, and pie “sauce” bubbling. Allow to cool at least 30 minutes before serving.