Vegan Chocolate Cupcake Recipe

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder, Dutch-processed or regular
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Recipe taken entirely from Chow.com. 

Vegan Buttercream Frosting--good for piping

1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine (earth balence)
3 1/2 cups powdered sugar (sifted if clumpy)
1 1/2 teaspoons vanilla
1/4 cup soy milk

beat the shortening and margarine until well combined and fluffy
add the sugar and beat for about 3 more mins
add the vanilla and soy milk and beat for 5-7 mins until fluffy.

Recipe taken entirely from chow.com

Lentil & Rice Pilaf

Super simple, super cheap, super healthy, and super delicious! --what more could you want? 

1 cup hulled small French green or brown lentils, sorted of debris and rinsed
1/4 cup olive oil
2 cups finely chopped onions $
1 teaspoon minced garlic $
3/4 cup long-grain white rice
1 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon pepper

1. In a 3-quart pan over high heat, bring lentils and 2 1/2 cups water to a boil. Cover and simmer until tender to bite, 20 to 25 minutes. Drain.

2. Meanwhile, add oil, onions, and garlic to a 12-inch frying pan over medium heat; stir often until onions are golden, 15 to 18 minutes. Add rice, salt, cumin, and pepper; stir until rice looks opaque, about 3 minutes.

3. Stir in lentils and 2 more cups water. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice is tender to bite and liquid is absorbed, 13 to 15 minutes.

Great served with tzatzik (Greek yogurt sauce) & roasted butternut squash.

Recipe taken entirely from myrecipies.com.