Proof I'll use avocado for anything...

Another winner in the vegan cupcake category. :) These aren't too much different from the other vegan chocolate cupcakes I've made (I really do need to branch out and try other flavours of vegan cupcake) but they have an ingredient that makes them pretty special - AVOCADO!

Yes, my favourite fruit stars in these hunks of chocolately love.
The avocado works as a great substitute for the egg and most of the oil/butter. Since I knew we wouldn't be eating them all at the same time, I skipped a glaze or icing but I'll put a link at the bottom to the original recipe that includes a glaze idea. In the meantime, I'll be working on coming up with a vegan-approved topping that doesn't involve tofu...

Will have to try these again soon using applesauce in place of the oil and adding some semi-sweet chocolate chips (with the tofu-free glaze, of course!) :)

Makes 12 cupcakes

Ingredients:
1 1/2 cups unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp. aluminium-free baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1 avocado, pitted and peeled (i.e.: scooped out of the shell)
1 cup pure maple syrup
3/4 cup plain non-dairy milk
1/3 cup canola oil
2 tsp. vanilla extract
12 unbleached muffin tin liners

Method:
1. Preheat oven to 350 F and line cupcake pan with liners.
Sift the flour, cocoa powder, baking powder, baking soda, and salt together in a large mixing bowl. Use a whisk to combine them.

2. Puree the avocado in a food processor or blender until smooth. Add the maple syrup, milk, oil, and vanilla extract and continue to blend until the mixture is creamy. Use the whisk to combine this concoction with the dry ingredients.

3. Spoon the batter into the prepared cupcake pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool and then decorate if desired.

Reference:
Here's a link to the original recipe "Glazed Chocolate-Avocado Cupcakes" from the September 2008 issue of Vegetarian Times. You can find the glaze recipe there.

Vegan Chocolate Cupcakes 2

I've made vegan chocolate cupcakes before but this recipe is quite different! The first ones were super yummy but they had quite a bit of molasses in them and tasted a lot like chocolate gingerbread! Not a problem for me but other people may be a bit weirded out by that! These are a lot more traditional and are some of the most moist cupcakes I have ever had! You would never know these were vegan if you just grabbed one and tried it! :)

It's our nephew's first birthday tomorrow and I was asked to make a batch of vegan cupcakes for the party. Originally, I had planned to make 1 batch of the molasses ones and 1 batch of these but I decided after some thought just to go with these.

This is also my first time using agave nectar as a sweetener - I'm sold! This stuff is totally natural, 100% plant-based, and has a lower glycemic index than regular sugar. It also makes a wonderful vegan substitute for honey. You can mix in into any baking recipe in place of granulated sugar (the ratio is 3/4 cup agave nectar to 1 cup sugar) or stir it into tea in place of honey.

I didn't make the frosting but I'll include the recipe just in case you would like to try it - I've had it before and it is very tasty! Good excuse to satisfy your curiosity and buy a carton of soy milk. :)

PS (and then I swear I will get to the recipe!): The uncooked batter is soooo tasty! :) Best part about vegan baking, really, you get to lick the spoon! And the whisk, and any that drips on the counter, and the spatula... ;)

Here's the recipe - I got this from the mother of one of my students. My changes are in green.


Makes 24 cupcakes

Ingredients:
2 cups water
1 1/2 cups agave nectar (or 2 cups sugar)
1/2 cup vegetable oil
2 tbsp. white or cider vinegar or freshly squeezed lemon juice
1/2 cup applesauce (I made some and used that - see tip below!)
1 tbsp. pure vanilla extract
3 cups unbleached all-purpose flour
2/3 cup unsweetened cocoa powder (yeay for chocolate being a superfood! in moderation, of course!)
2 tsp. baking soda
1 tsp. salt

For the frosting:
3 cups powdered sugar (you can get some that is "vegan")
2/3 cup unsweetened cocoa
1/2 cup vegan buttery spread (Earth Balance works well) or vegetable oil
1/3 cup vanilla soy or rice milk
1 tsp. pure vanilla extract
Optional fresh raspberries, strawberries, or edible flowers as a garnish

Method:
1. Preheat the oven to 350 degrees. Line 2 cupcake pans with cupcake papers.

2. Sift the flour and cocoa into a large bowl. Add the baking soda and salt and stir until combined. If you're using dry sugar, mix it in with these ingredients.

3. In a separate bowl, combine the agave nectar (if using it), water, oil, lemon juice, applesauce, and vanilla. Stir well. Pour the water mixture into the dry mixture, whisking vigourously until the mixture is smooth and free of lumps.

4. Spoon the batter into the cupcake liners (mine was really runny! This is OK). Bake at 350 degrees for 15-20 minutes (mine only needed 15) or until a toothpick inserted into the center comes out clean.

5. To prepare the frosting, blend powdered sugar and cocoa. Melt the buttery spread and then add it, along with the soy milk and vanilla, to the sugar and cocoa mixture. Beat until smooth. Frost cooled cupcakes and garnish if desired.

**Note: You can also make this into a layer cake. Use the same amounts as above but place the completed batter into 2 9-inch round cake pans or 1 9x13-inch pan coated with cooking spray. Bake these cakes for 25-30 minutes at 350 (or until a toothpick comes out clean).

**Applesauce note: So I made this really yummy applesauce yesterday to put into these cupcakes. I kept telling myself "OK, you'll need to give this a quick spin in the food processor so it's not lumpy." Yeah, guess what blondie here forgot to do?! :) Took me a minute to figure out why my batter was lumpy, too! I thought something weird had happened and the agave had reacted with the cocoa or something. :) No, I just had a blonde moment. I was a bit worried the cakes would have weird chunks of apple in them but you can hardly tell.. in the future, or if you try this, make sure and puree the applesauce before adding it to the batter.
Additionally, the applesauce is actually totally optional but it really does add to the moistness of these cakes so it is worth it to throw it in if you have some. It's also super-quick to make! :)

Reference:
I found this in the Fresh Mama's cookbook. The recipe in that book was inspired by one from The Passionate Vegetarian.

Better-Than-Sex Cake

Well, I'm not sure I'd say it was that good! ;) This was another thing I decided to try out for the Superbowl party. Again, I got this from a post someone left on the Nest but I can't remember her name (same person who posted the crack dip last week - they were in the same post!) Oh well... I was never accused of being perfect ;)

Here's how I made it (it is slightly different to the original version)

Ingredients:
1 chocolate cake (recipe below)
3/4 cup caramel topping (I used jarred caramel ice-cream topping. I'll try just melting some caramels and using those next time)
3/4 cup sweetened condensed milk (I'm really not sure why I needed this. I'm going to skip it next time)
1 Symphony bar - the one with toffee bits and almonds
1 cup heavy whipping cream

Method:
1. Bake chocolate cake according to recipe below.

2. Leave the cake in the baking pan. While it is still warm, poke small holes in the cake using a toothpick. Drizzle the caramel sauce over the cake.

3. Let the cake stand to cool. Whip up the heavy whipping cream and then coat the top of the cake with the whipped cream. Sprinkle with chopped up pieces of the chocolate bar.

4. Refrigerate until you are ready to serve the cake. It's great with a scoop of vanilla ice-cream :)

Here's the chocolate cake recipe I used. It's the cake base from "Chocolate Cake with Peanut Butter Frosting" from the Land O'Lakes Baking book.

Ingredients:
1 2/3 cups sugar
3/4 cup unsalted butter, softened
3 eggs
1 tsp. vanilla
2 cups all-purpose flour
2/3 cup unsweetened cocoa
1 1/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/3 cups milk

Method:
Preheat oven to 350 degrees
1. Grease and lightly flour a 13x9x2-inch baking dish (a lasagna dish works perfectly!)

2. Combine the sugar and butter in the bowl of a stand mixer or other large bowl. Beat until creamy. Add the eggs and vanilla; continue beating until well-mixed. Add flour, cocoa, baking powder, baking soda, and salt to butter mixture alternatively with the milk (I put all the dry ingredients in a separate bowl then added the dry and the milk a little at a time). Beat just until blended.

3. Pour the batter into the prepared pan. Bake 30-40 minutes until a toothpick inserted in the center comes out clean.

Grand Marnier Cupcakes

If you like orange and chocolate together, you have GOT to try these! They are so yummy (I would know, I'm eating one as I type this blog entry!)
I made these for the bridal shower I co-hosted on Saturday. I thought they were perfect since the wedding colours are pink, gold, and chocolate brown - these pretty little cakes incorporated the gold and brown quite nicely.

If you don't have Grand Marnier (or you don't drink/use alcohol), you can use orange juice. I got really lucky and found just enough left in a bottle of GM at my parents' house :) Another tip, if you have a good liquor store nearby or a BevMo, you can sometimes find the mini bottles of Grand Marnier. So much cheaper than buying a huge one! Unless, of course, you like to add it to your margaritas! ;)

These make me think of Christmas - we always get those Chocolate Oranges for Christmas (English thing...) and these have that yummy chocolate-orange combination. I might have to throw down the cash for my own bottle of GM (instead of mooching off mum and dad!) and make some for Christmas Eve!

Makes 12 Cupcakes

Cupcakes
Ingredients:
6 tbsp. unsalted butter, softened
3/4 cup sugar
1 egg
1 tbsp. finely grated orange peel
1 tsp. Grand Marnier
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sour cream

Glaze:
1/3 cup sugar
2 tbsp. fresh orange juice
2 tbsp. Grand Marnier

Topping:
3 oz. semi-sweet chocolate, coarsely chopped
1/2 tsp. vegetable shortening

Method:
1. Heat the oven to 350 degrees. Line a regular muffin pan with liners.

2. In a large bowl, beat the butter and 3/4 cup sugar at medium speed 5-6 minutes or until light and fluffy. Beat in one egg, 1 tbsp. orange peel, and 1 tsp. Grand Marnier.

3. In a medium bowl, stir together the flour, baking powder, baking soda, and salt. At low speed, beat sour cream into the butter mixture alternatively with the flour mixture. Spoon the batter into the muffin liners, filling two-thirds full (an ice-cream scoop is your best friend for this!)

4. Bake the cupcakes 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove cupcakes from the pan. Cool completely on a wire rack.

5. While the cupcakes cool, make the glaze. Heat 1/3 cup sugar and orange juice in a small saucepan over medium heat until sugar dissolves. Remove from the heat and stir in 2 tbsp. Grand Marnier.

6. Poke holes in the top of each cupcake using a toothpick. Using a pastry brush, brush the tops of each cake liberally with the Grand Marnier glaze.

7. Now you will make the chocolate topping. Place the chocolate in a small heavy Zip-Lock bag; add shortening and seal. Place the bag in a pan of simmering water and turn off the heat. Allow the bag to sit for several minutes; remove from the water. Smooth melted chocolate by working the bag with your hands. Cool 5 minutes. Cut off a tiny corner of the bag; drizzle chocolate over the cupcakes.

Daisy Cupcakes

I co-hosted a bridal shower for a good friend over the weekend. The friend who I helped out (the other host) requested these cupcakes which I'd made for an all-girls' brunch a couple years ago. They are really cute! The last time I made them, I used green frosting and yellow spice drops to look more like actual daisies. This time, I decided to use pink frosting and pink and purple spice drops since the wedding colours are pink, chocolate brown, and gold.

Makes 12 Cupcakes

Ingredients:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
8 tbsp. (1 stick) unsalted butter, softened
1/2 cup sour cream
1 large egg plus 2 large egg yolks, at room temperature
1 1/2 tsp. vanilla extract
Quick Vanilla Frosting recipe (see below)
12 spice drops
Large marshmallows

Method:
1. Preheat the oven to 350 degrees. Line a standard muffin pan with paper or foil liners.

2. Whisk together the flour, sugar, baking powder, and salt in the bowl of a standing mixer. Add the butter, sour cream, egg, yolks, and vanilla and beat the wet ingredients into the dry at medium speed until smooth and satiny, about 30 seconds. Scrape down the bowl and stir by hand until smooth and no flour pockets remain.

3. Divide the batter evenly among the cups of the prepared pan (an ice-cream scoop works wonders for this!) Bake until the cupcake tops are pale gold and a toothpick inserted into the center comes out clean, about 20 minutes. Use a knife to lift the cakes from the tin and transfer them to a wire rack to cool. Cool to room temperature before decorating.

Quick Vanilla Frosting
Ingredients:
1 stick unsalted butter, at room temperature
1 cup confectioners' sugar, sifted
2/3 tbsp. milk
2/3 tsp. vanilla extract
dash salt

Method:
1. Using an electric mixer, beat the butter in a large bowl until fluffy, about 30 seconds. With the mixer on low speed, add the sugar and mix to combine. Increase speed to high and beat until pale and fluffy, about 1 minute. Reduce the speed to medium-low and add milk, vanilla, and salt. Increase speed to high and beat until fluffy, 30 more seconds.

2. Add food coloring, if desired, and mix until all is incorporated.

To Decorate:
1. Frost the cupcakes with the butter frosting.

2. Using a clean knife, cut each marshmallow into 4-5 pieces (it helps to dip the knife in warm water to clean it). Place the marshmallow pieces onto the frosted cakes.

3. Place a spice drop in the center of the marshmallow "petals" to form the center of the flower.

Reference:
I used the "Yellow Cupcakes with Simple Chocolate Frosting" recipe from Baking Illustrated for the cupcakes (but I did not use the chocolate frosting, obviously!) For the frosting, I used a butter cream frosting recipe I've had for years. The idea for the daisy decorations came from a Cupcake-Decorating Contest article in an issue of Cook's Country magazine (I think that just came in the mail one day, totally random! Glad I kept it, though!)

Where's the Coffee???

Funny story - I've always thought coffee cake would be made with coffee... guess not! I'm making one for a church coffee hour this weekend and had to search for a recipe - can you believe none of my cook books had one?
Here's the recipe I found on allrecipes.com... no coffee, but it does sound tasty and easy to make!
Just pulled this out of the oven - it looks and smells amazing! Photos coming soon!

Ingredients:
1 cup of butter, softened
1 cup sugar
3 eggs
3 cups unbleached all-purpose flour
1 tbsp. aluminium-free baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla extract
1/2 cup water
1 cup plain yogurt (the original recipe called for sour cream but I realized I didn't have any so I subbed yogurt)
1 cup chopped walnuts
1/2 cup sugar (yes, in addition to the cup above. You need them separated).
2 tsp. ground cinnamon

Method:
1. Place a rack on the lowest level of your oven and preheat to 350 degrees. Grease and flour a 9-inch tube or angel-food pan.

2. In a large bowl, cream together 1 cup of sugar and the butter. Beat in the eggs one at a time. Combine the flour, baking powder, baking soda, and salt and stir the flour mixture into the sugar mixture. Finally, stir in the water, vanilla, and sour cream or yogurt. ***If you are using a KA/other stand mixer to mix this cake, I do not recommend using it to mix in the water/vanilla/yogurt mix! I did this and it made a huge mess. Instead, mix it in by hand until it's not so runny, then return it to the stand mixer to work out the lumps.***

3. In a small bowl, combine the walnuts, 1/2 cup sugar, and cinnamon. I actually split this into two batches - 1/2 cup walnuts, 1/4 cup sugar, and 1 tsp. cinnamon each - this way, I had equal amounts for the center of the cake and the top. Pour half the cake batter into the prepared pan. Sprinkle half the nut mixture over this layer. Top the nut mixture with the remaining cake batter and sprinkle the top with the remaining nut mixture.

4. Bake for 50-60 minutes on the lowest rack of the oven (50 and it was perfect in my oven) - I checked it with a cake tester for done-ness. Cool in the pan for 10 minutes then place on a wire rack to cool completely.

The cinnamon-sugar and walnut topping was really delicious! I really think it made the whole cake! I wish I had a photo of it after I cut into it... the middle layer "swirled" a bit so it looked almost like a marble cake - very pretty!

Reference:
The original recipe was Coffee Cake Supreme which was posted on All Recipes by Allison O'Brien.

Angel Food Cake

I made my first angel food cake for our Father's Day BBQ on Saturday. Well, everyone ate so much that the cake was forgotten.. oops! Oh well, hubby and I have been enjoying it ;) Angel food is one of my favourite cakes - it's so light and sweet, and the best part - fat free! woohoo!

This will make 12 servings.

Ingredients:
1 1/2 cups egg whites (I think I used 10 large egg whites)
1 1/2 cups sifted powdered sugar
1 cup sifted cake flour or 1 cup minus 2 tbsp. all-purpose flour
1 1/2 tsp. cream of tartar
1 tsp. vanilla
1 cup granulated sugar

Method:
1. Allow the egg whites to sit at room temperature for about 30 minutes prior to starting this recipe.

2. Sift powdered sugar and flour together 3 times; set aside.

3. Add the cream of tartar and vanilla to the egg whites. Beat with an electric mixer on medium speed until soft peaks form (the tips will curl at this stage). Gradually add the granulated sugar and continue beating at medium speed until stiff peaks form (the tips will stand up straight).

4. Sift about 1/4 of the dry mixture (powdered sugar and flour) over the beaten egg whites and fold in gently. To fold in the dry mixture, use a rubber spatula to "cut through" the mixture. Drag the spatula along the bottom of the bowl then bring it back up and across the top. Repeat, folding in dry mixture 1/4 at a time. Pour into an ungreased bundt pan. Gently cut through the batter to remove any air pockets (use a knife or small metal spatula to do this).

5. Back on the lowest rack of the oven at 350 degrees for 40-45 minutes. The top of the cake will spring back when lightly touched. Immediately turn the cake upside down (leave it in the pan) and cool thoroughly on a wire rack. After cake is cool, loosen the sides of the cake from the pan.

Angel food cake freezes remarkably well! Just place the cooled cake in a freezer baggie or wrap in freezer-proof plastic wrap. It can remain in the freezer for up to 3 months.
Another, not so zoomed, photo. It is excellent with red berries and homemade vanilla ice-cream :) Not so fat-free that way, though! lol

Reference:
The original recipe used came from the Better Homes and Gardens Cookbook I've had for years. I like to think of it as Old Faithful :) It's a goodie!
Better Homes and Gardens Test Kitchen (1996). Better Homes and Gardens New Cook Book. Meredith Publishing Group: Des Moines, IA.

Cheesecake

It is so hard to beat a good, homemade cheesecake! This one is definitely a winner in our house; however, due to the massive fat content I don't make it very often... good in small doses :) This is just for a plain cheesecake. Feel free to dress it up with whatever you like. Some suggestions - fresh raspberries, strawberries, blueberries, peaches, chocolate shavings, sliced banana, or chopped nuts. I also like to make this special 4th of July cake - basic cheesecake base baked in a rectangle pan. Top it with whipped cream then use sliced strawberries and blueberries to create a replica of the US flag. It turns out so cute and always gets rave reviews. My parents make it but they use the fruit to make a replica of the Union Jack... lol ;) They are so bad!
This will make 12-16 servings.

Ingredients:
1 3/4 cups crushed graham crackers
1/4 cup finely chopped walnuts (since they are going in the crust, I highly recommend using a food processor or coffee grinder to chop them!) These are optional so if you have an allergy or don't like nuts, leave them out
1/2 tsp. ground cinnamon
1/2 cup butter, melted
3 8-ounce packages of cream cheese, softened (you can use low- or non-fat to make this a little better for you)
1 cup sugar
2 tbsp. all-purpose flour
1 tsp. vanilla
1/2 tsp. finely shredded lemon peel (totally optional, I always like to throw it in)
2 eggs
1 egg yolk
1/4 cup milk

Method:
*Preheat oven to 375 degrees*

1. For crust, combine crushed graham crackers, walnuts, and cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan (springforms are your friend! They make it so easy to remove the cooked cake). Set pan aside.

2. For filling, in a large mixing bowl beat cream cheese, sugar, flour, vanilla, and if desired, lemon peel with an electric hand mixer or stand mixer (use paddle attachment) until combined. Add eggs and egg yolk all at once, beating on low speed just until combined. Stir in milk.

3. Pour filling into crust-lined pan. Place on a shallow baking pan in oven. Bake in a 375 degree oven for 45-50 minutes for the 8-inch pan or 35-40 for the 9-inch pan, or until center appears nearly set when shaken.

4. Cool in pan on a wire rack for 15 minutes. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill at least 4 hours before serving.

Reference:
Original recipe came from:
Better Homes and Gardens Test Kitchen (1996). Better Homes and Gardens New Cook Book. Meredith Publishing Group: Des Moines, IA.

Happy Memorial Day!

**Ignore the holes! lol - those were my "testing it was done" holes.**

Just some photos of the red velvet cake I made over the holiday weekend for a BBQ. It was my first attempt at a red velvet - not a west coast kind of dessert! - and it came out wonderfully. Unfortunately, my attempt at cream cheese frosting was not so wonderful (maybe since I was trying to be "good" and used low fat..?) so hubby had to make an emergency Vons run on Sunday morning so I wouldn't be late to church (not that it would have mattered, I got to church and there was paramedic/fire truck drama and a baptism so it started late anyway)! lol, we ended up just throwing some Pillsbury tub frosting on it but it was still yummy. I'll try the cream cheese frosting again some other time. Recipe coming soon!

**The finished product - the red and blue things are sprinkles and star-shaped sprinkles (so cute!)**

Easy Birthday Cupcakes

Cupcakes are so versatile! Use these to celebrate any occasion - birthdays, showers, holidays, or just because it's Wednesday! :) These are as easy as the boxed mixes, but taste far better.

The recipe makes 24 cupcakes.

Ingredients:
3 cups cake flour (you can substitute 3 cups minus 6 tbsp. unbleached all-purpose flour)
1 tsp. aluminium-free baking powder
1/2 tsp. baking soda
1 tsp. salt
4 eggs at room temperature
2 tsp. vanilla extract
1 1/3 cups sugar
1 1/2 sticks unsalted butter, melted and cooled
1 1/4 cups buttermilk (you can substitute 1 1/4 tbsp. lemon juice or white vinegar plus enough milk to make 1 1/4 cups total - let stand 5 minutes before using; or sub 1 1/4 cups plain yogurt)

Method:
1. Preheat oven to 325 degrees

2. Mix flour, baking powder, baking soda, and salt in a medium bowl until combined.

3. Whisk eggs and vanilla in a large bowl until well-blended. In a steady stream, pour sugar into eggs, whisking constantly.

4. Gradually whisk in melted butter, then add buttermilk.

5. Add 1/3 dry ingredients. Gently combine. Repeat twice with remaining dry ingredients. Stir until most lumps are gone but do not overmix!

6. Fill cupcake liners 2/3 with mix. Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool about 1 hour before frosting.

**There are a couple simple frosting options available on this blog.**

Vegan Charming Chocolate Cupcakes

lol that's my nephew. :) His mom (my sister) is vegan and I got this recipe from one of her books.

This recipe makes about 15-18 cupcakes (the original recipe said it made 6 - um, I got way more batter than that! The batter is really tasty, though! lol!)
These cupcakes really are tasty! I made them for my sister and brother-in-law as a surprise Christmas treat. They are very light and fluffy and taste a lot like a chocolate gingerbread (all the molasses!)

Ingredients:
1 cup molasses
1 cup soy milk or other non-dairy milk
2 cups carob chips
6 tbsp. cooking oil (you can substitute 6 tbsp. applesauce for the oil - less fat)
1 tsp. vanilla extract
4 tbsp. cornstarch
1 tsp. baking soda

Method:
1. Preheat oven to 375 degrees.

2. Whisk molasses, chips, and 1/2 cup soy milk in a small saucepan. Cook on medium heat until chips have melted, stirring constantly.

3. Add oil, vanilla, and cornstarch and stir until well mixed. Remove from heat and set aside.

4. In a medium bowl, sift flower and baking soda together. Add remaining milk and "chocolate" mixture and stir.

5. Spoon into cupcake liners and bake 15-20 minutes or until a toothpick inserted in the center comes out clean.

References:
This recipe came from one of two books (sorry, I do not own the books so I'm not sure which one I copied them from). Here are the references for both:
Barnard, Tanya and Kramer, Sarah (2003). The Garden of Vegan: How It All Vegan Again! Arsenal Pulp Press: Vancouver, B.C., Canada.
Barnard, Tanya and Kramer, Sarah (2001). How It All Vegan!: Irresistible Recipes for an Animal-Free Diet. Arsenal Pulp Press: Vancouver, B.C., Canada.