No baking required!

want a delicious vegan treat without turning on your oven? Just stop by vegantreats.com for some amazing, already-made goodies such as cheesecakes, brownies, cookies, cupcakes, and more! you can also check out their blog at http://www.vegantreats.com/blog/

Another great site for your sweet tooth is veganessentials.com they have lots of different candies and baked goods. And if you're looking for an amazing birthday cake without all the baking you can check out veganmania.com/cakes

more egg replacers

The following are more ideas found for replacing eggs in vegan baking thanks to http://damntastyvegan.com
1/4 cup unsweetened applesauce
1/4 cup pureed silken tofu
1 tbsp ground flaxseed, whipped up with 3 tbsp water
1/4 cup soy yogurt

Even more great ideas can be found at http://www.ehow.com/how_5277317_substitute-make-baking-recipes-vegan.html
Not just egg replacers but cheese and milk as well.

spiced chai cake

1 1/3 C. cane sugar
1/2 C. vegan margarine
3 C. flour
1 tablespoon baking powder
3/4 teaspoon salt
1 C. soymilk
1 C. spiced chai tea
1 tablespoon vanilla
1 tablespoon almond extract

grease a 9 by 13 pan. make one cup of spiced chai tea using 2 tea bags, set aside to cool. Cream margarine and sugar, add the dry ingredients and slowly add the milk and cooled tea while blending. Add the vanilla and almond extract then beat on medium speed for 2 minutes. pour into pan and bake at 350 degrees from 30 mins.

This had a great flavor but turned out quite dense. The basic recipe can be found on tastebook.com with the substitution of spiced chai tea for one cup of soy milk. I poured a thin cinnomon glaze/frosting on top.

egg substitute

In my latest creation I opted to layer boxed chocolate and yellow cake mixes (many Duncan Hines mixes are vegan) to get marble cupcakes. Keeping these recipes vegan was easy, instead of using the eggs which the box calls for I substituted each egg for 1/4 cup of vegan mashed potatoes. I've tried many different egg substitutes and have found mashed potatoes keeps the best consistency and do not affect the taste of the final product.

Espresso Truffle Brownies

G Living Presents Our GreenChefs Pilot Episode

Tune in around minute 14 for a great vegan brownie recipe.

Food Photography for Bloggers

So this isn't a recipe but instead about an article I found on taking great photographs of food. My very first post included a photograph from the website I took the recipe from, after that post though I made the decision to only include photos I've taken of my personal results with the recipes. My next photo (chocolate raspberry cupcakes) was one of pure last-minute convenience taken with a cell phone, not the best way to inspire someone to get into the kitchen. So from here on out I will make more of an effort to bring you more mouth-watering pictures of some, hopefully, great tasting vegan treats. And if you're like me and love both food and photography be sure to check this article out for some helpful advice on successfully combine these two interests.
You can also check out Kathy Patalsky's food photography website for some great inspiration.

Rice Pudding

So to switch things up a bit and take a little break from all the baking, I've decided my next recipe to try is going to be some rice pudding. This recipe comes from the Lunch Box Bunch (you can find in my blog list as Healthy. Happy. Life.). It looks easy and delicious.

Cinna-CoCo-Nilla Rice Pudding
vegan, simple'n sweet!

1 cup organic brown rice,
*short or long grain will work. I like short.
1 1/2 cups water
1 Tbsp vegan butter
1 tsp salt
1 1/2 cup Vanilla So Delicious Coconut Milk Beverage
*or other non-dairy creamy beverage
1/3 cup agave or maple syrup
1 tsp cinnamon
1/2 tsp vanilla extract
optional: 3 Tbsp unsweetened coconut flakes, fine

To make:
I make my rice pudding by cooking the rice first,
then slowly adding the additional liquid (non-dairy milk) and seasonings on medium heat.
First, add the rice, water, salt and butter to a pan.
Bring it to a bowl over high heat.
Cover with lid, reduce heat to low.
Simmer rice for an additional 30 minutes, until liquid is absorbed.
Next, turn heat to medium and stirring constantly, add all the coconut milk until it has been sufficiently absorbed. Be sure to uncover lid so that steam can cook off the rice.
Next fold in the vanilla extract, cinnamon and agave or maple syrup.
Cover with lid and allow to sit for ten minutes.
Serve warm or store in fridge to serve cold.
*Sprinkle a bit of cinnamon and a drizzle of agave syrup on top before serving.