Vegan Chocolate Ganache Cupcakes

Hi Guys, Amy here!

If you have a sweet tooth, but haven't yet encountered the book 'Vegan Cupcakes Take Over the World' by Isa Chandra Moskowitz & Terry Hope Romero, now's the time to introduce yourself. I don't think I've ever been so excited about a cookbook. I have borrowed this recipe from the book, just to give you a taste test.

An unfortunate side effect of veganism can be a very serious condition called Cake Deprivation. Jo suffers from this, and so does my darling Conrad. It is caused by going to your average cafe, and staring longingly into the cake cabinet - only to realise that there's nothing in there that fits into your lifestyle. Take heart, friends! There is a cure, and it's listed below. Prepare to directions, then administer generously as required.

Stuff cafe cake, you can do it better!

I baked the cupcakes, left them to cool completely, then iced with Rich Ganache Chocolate Topping. I put them in the fridge for a while so the ganache could set, then piped on the Vegan Cream Cheese Frosting. Some got a cherry on top, others were graced with a chocolate - covered coffee bean.

Basic Chocolate Cupcakes

1 cup soy milk

1 teaspoon apple cider vinegar

3/4 cup granulated sugar (I used fine raw sugar)

1/3 cup canola oil

1 1/2 teaspoons vanilla extract

1 cup plain flour

1/3 cup cocoa powder

3/4 teaspoon baking soda (bicarb if you're Aussie)

1/2 teaspoon baking powder

1/4 teaspoon salt

• Preheat oven to 180 degrees Celsius
• Whisk together soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract, to the soy milk mixture and beat till foamy.
• In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredient and beat till no large lumps remain (a few tiny lumps are okay).
• Pour into liners, filling three quarters of the way. Bake 18 to 20 minutes, until a toothpick inserted into the centre comes out clean. Transfer to cooling rack to cool completely.

Rich Chocolate Ganache Topping

1/4 cup soy milk

1/2 cup chopped dark chocolate (I used Whittakers Dark)

2 tablespoons maple syrup

• Bring the soy milk to a gentle boil in a small saucepan. Immediately remove from the heat and add the chocolate and maple syrup. Use a wooden spoon to mix the chocolate until it is fully melted and smooth. Set aside at room temperature until ready to use.

Vegan Cream Cheese Frosting

1/4 cup non-hydrogenated margarine, softened (eg. Nuttelex)

1/4 cup vegan cream cheese, softened (eg. Tofutti)

2 cups icing sugar

1 teaspoon vanilla extract

• Cream together margarine and cream cheese until just combined.
• Use a handheld mixer to whip while adding the icing sugar in 1/2 cup batches. (May get a bit messy, use a bowl with high sides).
• Mix until smooth and creamy, then mix in the vanilla. Keep covered and refrigerated until ready to use.
• This is a great icing for piping, it holds shape really well.

Shiitake Udon Noodles

Becoming vegan has improved my life in some pretty surprising ways. I expected to feel happier and healthier - but I didn't expect all the other little bonuses. My wallet is as happy as I am, and debts are diminishing as quickly as good karma is going up! Turns out it's both cheaper and more cheerful loving your fellow animal. My cholesterol is at an all time low, while my iron is at a personal best. Who knew!

One other tangible benefit, and perhaps the best, is making a bunch of new like-minded friends! Chances are, if they're keen to treat animals that they've never met in the right way, they're going to have a similar attitude to other people. The lovely lady at our local Buddhist supermarket (for Perthies: it's next to Sri Melaka vegetarian restaurant on James St Northbridge) gave me a big bag of fresh shiitake mushrooms, a rarity in sunny, dry Perth.

You can make this recipe at home using the dried ones, I'm sure it will work just as well.

If you're in Perth and would like some freshies - stop by Innaloo Fresh to pick some up.

Shiitake Udon Noodles

Serves

4

Ingredients

1 cup fresh shiitake mushrooms (or dried ones, covered in hot water until soft)

1 bunch chinese greens (kailan, choy sum or bok choy)

1 red onion, sliced

2 tbsp hoisin sauce

1 tbsp light soy sauce

1 massel 'chicken' stock cube, mixed with 3 tbsp boiling water

2 tbsp sesame seeds

2 tsp sesame oil

2 whole star anise (optional)

2 tbsp canola oil

1 cup green beans, ends cut off and cut in half

1 1/2 cups vegan mock meat and / or firm tofu

1 packet dried udon noodles OR 2-3 cups fresh udon noodles ( I used Hakubaku Organic Udon, sold at Woolworths supermarkets in Australia)

Method

• Bring a pot of water to the boil.
• Add dried udon noodles. Boil noodles until just cooked. Drain. (Skip this step if you're using fresh udon).
• Meanwhile, heat sesame oil in a large frypan or wok.
• Add sesame seeds and toast until fragrant. Remove sesame seeds and set aside.
• Add canola oil.
• Fry onion, garlic and star anise.
• Add green beans and mushrooms and cook for a couple of minutes over high heat, stirring.
• Take star anise out of wok and discard.
• Add stock mixture.
• Add asian greens and cook, stirring, for a minute or two, until leaves start to wilt.
• Add noodles, hoisin, and soy sauce, stirring constantly for 3 minutes.
• Serve sprinkled with toasted sesame seeds.

Winter Lentil Soup

Here in the southern hemisphere, winter is getting into full swing. There's nothing like a hot bowl of soup to scare those cold weather sniffles away. Brown lentils have a really rich, meaty taste, and are packed with essential amino acids and protein - with a hefty side serve of fibre. They also provide excellent bang for your buck... if only we could run our cars on lentils as well as our bodies!

This recipe passed the man test with flying colours - his bowlful was devoured in record time, and he was into seconds before I'd finished firsts! Make this dish more man-friendly with some hot rolls or garlic bread (vegan of course) on the side.

Winter Lentil Soup

Serves

4 for a main, 6 for a starter

Ingredients

1 Lt Vegan stock (I used Massel ‘beef’)

1 cup dried brown lentils

1 carrot, diced

1 sweet potato, cubed

1 large red onion, diced

1 tbsp brown sugar

1 tbsp chopped garlic

1 tsp paprika

1/8 tsp cumin

2 tbsp olive oil

Salt and pepper to taste

Method

Place all ingredients in slow cooker and stir.

Leave for 8 hours or so, until lentils are soft. Extra time will only improve the texture.

Serve with crisp rolls, warmed in the oven.

A great one to prepare ahead of time – tastes even better the next day!