Cookbook Recipe

A is for Apple

It’s Vegan Mofo!! The best month of the year. Last year’s challenge was a post every day. This year I’m doing the ABCs of Suburban Vegan: recipe reviews, restaurant reviews, veganizing, and an occasional recipe thrown in for good measure. It’s officially fall and I’m starting with the obvious “apple.”

For my apples, I went to the source- an apple orchard that was so close its practically in my back yard (Woodstock quickly goes from quaint downtown to suburbia wasteland to farm land). The All Seasons Apple Orchard and Pumpkin Patch is the place to be on a Sunday afternoon; it was packed. There were lots of activities for kids, and you do have to pay admission to get in to the farm, but you get a 1/4 peck of apples and a hay ride. Due to the terrible weather we had this summer, there is not an abundance of apples. You could walk around the orchard, but you had to pick your apples from a bin.

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We didn’t stop in the pumpkin patch, but we did drive by it on the hay ride. The pumpkins were huge!

No trip to an apple orchard is complete without a cheesy photo with a cutout face.


Back from the trip to the orchard, we stopped at the cafe for some apple cider. We planned on buying a gallon, but they were sold out. At the market, we picked up apple butter (yes, H, apple butter is vegan) and jalapeno jelly. Despite the fact that the apple butter is made at the orchard, it contains high fructose corn syrup! I was so mad when I saw that at home.


With the golden delicious apples, I made the Cosmos Apple Pie from Vegan Pie in the Sky and served it with the test batch of tomorrow’s ice cream recipe (you’ll have to wait until tomorrow; I know, the suspense must be killing you!) I made an olive oil crust, which tasted good, but I think I need a little more practice with it; it was crumbly.

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Summer Cookout: Binghamton Style

The menu:

Spiedies: tofu skewers (the proper way) and Gardein chicken marinated in Spiedie sauce, but pan-fried. Eat with Italian bread.  I halved this recipe and used one bag of Gardein scallopini and one container of tofu. It was probably enough for another half, or maybe even full, container of tofu. It’s probably been about 18 years since I had spiedies but it was just like I remember.


The sides: Midsummer potato salad from Vegan Holiday Kitchen. Potatoes and summer squash from the farmers’ market.


Kale (also from the farmers’ market) with tahini dressing.


Hot chocolate ice cream from last summer’s VegNews (delicious!)


My First Cupcake Job

My friend Nancy had to bring cupcakes to a baby shower. She planned to buy cupcakes from Costco (!!) so I volunteered to bake four dozen cupcakes for her. It gave me the opportunity to try out my newest cookbook: Sticky Fingers’ Sweets: 100 Super-Secret Vegan Recipes

Rubber Duckie – yellow dyed vanilla cupcakes  and blue buttercream frosting

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Pea pod cupcakes: chocolate love (from Doron’s new cookbook) with vanilla buttercream

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Baby sheep & chicks: carrot cake with cream cheese frosting

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Glittery lemon scented vanilla cupcakes with lemon buttercream

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All packed up and ready to go!

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Groundhog Day Party


Menu for the Second Annual Groundhog Day Party

Crackers and veggies with sun-dried tomato hummus and cilantro hummus
Chips and salsa
Mixed green and avocado salad with cilantro-cumin vinaigrette
Brazilian Collard Greens
Citrus Rum BBQ tempeh sandwiches with coleslaw
Mango black beans with rice
Peanut butter bites
Gluten-free blueberry crumb cake
Groundhog cupcakes

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National Champions!

Last night Alabama won its second national championship in three years!  I made vegan cupcakes and I am pretty sure that’s why they won. Either that or Alabama’s dominating defense.


I attempted to do red and white vanilla cupcakes, but I used a natural food coloring and it came out brown.


I drew Alabama As with chocolate ganache.


The cupcakes were baked in houndstooth liners.

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Sassafras was so happy to curl up on his Alabama snuggie and watch the game (because he is not an Auburn fan!)


Roll Tide!

Merry Christmas! (Christmas Baking, pt. 2)

So this is super late, but I had a great Christmas this last year, so it’s worth sharing. I had Christmas breakfast with my mom and dad. I think 1982 was the last time just the three of us spent Christmas morning together. My mom made vegan gingerbread waffles and Field Roast sausage. Yum!

I wore my new Stella McCartney wedges in a Christmassy red.


H flew in from Pennsylvania in the morning and my Grandmother and uncle’s family came over for a Christmas dinner. My mom made a roasted vegetable pot pie with filo crust.


And a salad with delicious caramelized shallots.


The table was very pretty. My mom made candy cane cases for red and green flowers.

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I handled dessert: a Yule log, cupcakes and gingerbread cookies.

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This Santa cracks me up. It looks like a character from The Oatmeal


After the extended family left, we drank champagne and opened presents.


Santa had previously been spotted in Pelham the night before, so there were lots of presents.


Vegan gifts included a non-wool sweater, a pair of Cri de Coeur ballet flats, and the Vegan Slow Cooker cookbook.

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Of course, there was a problem with H’s gift to me. erroneously labeled size 9 shoes as size 6. Twice it has sent me the wrong size, so I went with the 6.5, because it’s hard to read that upside down.


I bought my dad and brother-in-law ties from J. Jaan and they were really nice. I want to get one for H. The satin tie looks just as luxurious as any silk tie. I really like this green one.

I got to see my favorite gray cat, Javsmav, who ignored me much of the trip but immediately jumped up on H’s lap.


Christmas Baking, Part 1

Yesterday it was all about cupcakes. First up, Cream Soda Cupcakes with Whiskey Brown Sugar Frosting, which I entered into the Earth Balance cupcake contest (click here).

Cream Soda Cupcakes

  • 1 1/4 cup(s) of all-purpose flour
  • 2 tbsp. of arrowroot
  • 1 tsp. of baking powder
  • 1/2 tsp. of baking soda
  • 1/4 tsp. of salt
  • 1/2 cup(s) of white sugar
  • 1/4 cup(s) of brown sugar
  • 1/2 cup(s) of Earth Balance original soymilk
  • 1/2 tsp. of apple cider vinegar
  • 1/2 cup(s) of cream soda
  • 1/3 cup(s) of canola oil
  • 1 tsp. of vanilla extract

Whiskey Brown Sugar Frosting

  • 1/4 cup(s) of Earth Balance margarine
  • 1/4 cup(s) of Earth Balance vegetable shortening
  • 2 cup(s) of powdered sugar
  • 1/2 cup(s) of brown sugar
  • 2 tsp. of vanilla extract
  • 1 tbsp. of whiskey
  • 1 tbsp. of Earth Balance original soymilk
  1. Preheat oven to 350 F and put cupcake liners in muffin pan.
  2. Whisk apple cider vinegar into non-dairy milk and set aside. Mix flour, arrowroot, baking soda, baking powder and salt in a large bowl.
  3. In another bowl, combine sugars (white and brown), soy milk mixture, cream soda, oil and vanilla extract.
  4. Create a well in the middle of the flour mixture and pour in the liquid mixture. Stir until no large lumps remain.
  5. Fill cupcake liners 2/3 of the way. Bake 18 minutes (a toothpick should come out clean). Cool completely before frosting
  6. With an electric mixer, cream margarine and shortening until fluffy.
  7. Add brown sugar, 1/2 cup of powdered sugar, and vanilla. Add 1/2 cup more of powdered sugar with whiskey; then 1/2 cup of powdered sugar with soy milk. Taste for sweetness. Add the final 1/2 cup of sugar (I like my frosting super sweet) with any extra soy milk or whiskey.
  8. After cupcakes are cool, pipe frosting on top and enjoy!
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Next up, the basic chocolate from Vegan Cupcakes Take over the World with red and green swirled buttercream frosting.

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And finally, my holiday favorite, gingerbread cupcake with lemon buttercream frosting. Also from VCTOTW.

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And then they were boxed up in festive gift boxes.

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