vegan cupcake.

This weeks recipe, vegan cupcakes. No dairy and easy to bake. Recipe found online. 

Ingredients

• 1 tablespoon apple cider vinegar
• 1 1/2 cups almond milk
• 2 cups all-purpose flour
• 1 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup canola oil
• 1 1/4 teaspoons vanilla extract

1. Begin by preheating your oven to 350 degrees F.  You can either grease two 12 cup muffin pans or line with paper baking cups.  I lined my pans.  Easier to clean up.
2. Measure the apple cider into a 2 cup measuring cup (this is where I made a HUGE  mistake, which caused me to redo the recipe. I added 2 cups of apple ciders instead of the 1 tablespoon it called for.  Again for being unorganized).  Fill with almond milk to make 1 1/2 cups.  Let stand until curdled, about 5 mins.  In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.  In a seperate bowl, whisk together the almond milk mixture, canola oil, and vanilla.  Pour the wet ingredients itno the dry ingredients and stir until blended. Finally, pour into pans. 
3. Bake in the preheated oven until the tops spring back when lightly pressed, 15-20 mins.  Let cool. Add desired frosting.

This recipe was fun to make. I had the help of my nieces. They poured, whisked, and stirred.  I was the one that made a mistake by not added the appropriate amount of  cider. That is why I had to redo the recipe.  The cupcakes were moist but could have used a few more minutes in the oven.

first recipe. lasagna primavera.

My first recipe, lasagna primavera. Yes, very simple to make and oh so colorful. I used a recipe from my Betty Crocker Vegetarian cook book.

List of items as follows:

• 12 uncooked lasagna noodles
• 3 cups of frozen broccoli florets, thawed
• 3 large carrots, coarsely shredded
• 1 can (14.5 oz) diced tomatoes
• 2 medium bell peppers, cut into 1/2 inch pieces
• 1 container (15 oz) ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 containers (10 oz each) refrigerated Alfredo sauce
• 1 bag (16 oz) shredded mozzarella cheese (4 cups)

I began by boiling the noodles, meanwhile the oven was being preheated. I chopped and mixed the veggies. My next step was to do the cheese mix with ricotta cheese, parmesan cheese, and one egg. Once everything was ready, I began layering it all. Pretty simple. You begin with Alfredo sauce. Go onto the noodles. Then follows the cheese mix. Top it off with the veggies and mozarella cheese. Repeat for two more layers.

What I found most challenging was being unorganized. I was not very well prepared. I knew I was cooking tonight and so I felt kind of rushed. The end product, lasagna primavera. Pretty good, I must say.

"The gods created certain kinds of beings to replenish our bodies...they are the trees and the plants and the seeds."~PLATO (circa 428-347 B.C.)Greek philosopher