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.

Menu Plan: August 8-14

Saturday - Chickpea cutlets, smashed potatoes with goat cheese and chives, and ginger ale and honey braised carrots.

Sunday - Black beans in chipotle-adobo sauce, grilled zucchini with corn-radish relish

Monday - Zucchini-tomato gratin (the Italian version) with pasta

Tuesday - Garbanzo gorma, cauliflower with curry sauce

Wednesday - Havana black beans, cilantro-lime rice

Thursday - Stuffed shells

Friday - Coconut-curry soup

Extras:
*Moroccan oranges
*Bananas with Mexican chocolate sauce
*Mayan-spiced chocolate pudding
*Bananas in sweet coconut milk
*Coconut rice pudding
*Orange-cranberry-ginger muffins
*Orange-ginger muffins
*Vegan chocolate cupcakes with avocado

Zucchini-Tomato Gratin (South-of-the-Border Style)

This is actually based on a recipe with an Italian flair.
I had planned to make this last night but didn't squeeze it in so tonight I had part of a zucchini that needed to be used up as well as an avocado that needed to be used. I decided the Italian flavours of the original recipe wouldn't work very well with my tomato-cilantro-avocado soup but I could manage switching this up a bit to make it work. Hey, I may be English but I've lived in San Diego for the best part of 20 years. I know Mexican food flavours. :)

Here's the result of my recipe tweaking. It worked out really well and made a nice accompaniment to the soup. The only disappointment was that the big flavours of the cilantro and jalapeno overpowered the mild tomato and zucchini. But, I suppose if you have someone who turns their nose up at tomato and/or zucchini, this may just work out OK for you. ;)

**If you leave off the panko, this is gluten-free.**

Serves 2

Ingredients:
2 tomatoes, sliced
1 zucchini, sliced into rounds
1/2 tsp. olive oil
2 garlic cloves, crushed
1 tbsp. black olives
1/8 cup chopped cilantro
Small amount of jalapeno pepper, chopped (about 1/2 tsp.)
1/8 cup panko
1/4 tsp. dried oregano
1/8 cup sharp cheddar, shredded
1/8 cup mozzarella, shredded

Method:
1. Preheat oven to 350 F. Heat the oil in a skillet over medium-high heat. Saute the zucchini until golden.
Mix the panko and oregano in a small bowl then mix in the cheeses.

2. Layer half of the tomato and zucchini slices in a baking pan. Top with half of the garlic, olives, cilantro, jalapeno, and panko mixture. Season with black pepper. Repeat with the remaining tomato and zucchini slices and then the remaining garlic, olives, cilantro, jalapeno, and panko-cheese mix. Add more black pepper if desired. Cover with foil and bake 10 minutes. Remove the foil and bake another 15-20 minutes or until the cheese is melted.

Reference:
Based on Zucchini-Tomato Gratin from the July /August 2009 issue of Vegetarian Times.

My Changes:
*Used cilantro in place of basil.
*Added jalapeno, panko, oregano.
*Used cheddar and mozzarella mixture in place of Parmesan.
*Used black olives in place of kalamata olives.
*Skipped the step involving salting the tomatoes and zucchini (worked out fine without doing this).

Mexican Rice Soup

This is a lovely light soup. Perfect for a summer evening.
It goes together very quickly once the broth has been prepared (and even that doesn't take long).

The shorter-grained rice and avocado give this soup a nice creaminess without making it heavy.

I actually made this a while ago and paired it with avocado bruschetta. Tonight, I had it with zucchini-tomato gratin. Both meal combinations worked really well together.


Serves 6

Ingredients: Broth
1 tbsp. olive oil
3/4 cup onion, finely chopped
2 cloves, garlic, crushed
3 cups low-sodium vegetable broth
1 tbsp. grated lime zest
Juice of 2 limes, squeezed
1 tsp. dried oregano
3 cups water

Soup
1/4 cup short- or medium-grain rice
1 cup tomatoes, seeded and diced
1/3 cup frozen corn kernels
1 avocado, diced (approx. 1 cup)
2 green onions, thinly sliced
1/4 cup chopped cilantro

Method:
1. Make the broth first. Heat the olive oil in a large saucepan over medium heat. Add the onion and saute for 5-7 minutes. Add in the garlic and continue to saute for another minute. Add the veggie broth, zest, lime juice, oregano, and water. Cover and reduce the heat to medium-low. Allow the broth to simmer for 10 minutes then strain it, discarding the solids and returning the liquid to the pan.

2. Add the rice to the broth and bring the mixture to a simmer over medium-low heat. Cover the pan and allow the rice to simmer for 15 minutes. Stir in the tomatoes and corn and add salt and pepper to taste. Simmer an additional 10 minutes.

3. Pour the soup into serving bowls and garnish with the avocado, green onions, and cilantro.

Reference:
Based on Mexican Rice Soup from the September 2008 issue of Vegetarian Times.

My Changes:
*I actually used 1/2 avocado for 1 serving. :) What can I say? I love the stuff. I placed part of it on the bottom of the bowl before pouring the soup in and then added the rest on the top.
*Added the lime juice.
*Skipped the tortilla strips. I thought about breaking up tortilla chips but couldn't get the effect I wanted. (The original recipe called for 1 tortilla to be cut into thin strips, baked, and then used to garnish the soup).

'Shroom Fra Diavolo

A vegetarian version of Shrimp Fra Diavolo.

This was yummy, it just didn't look very appetizing so I skipped the photo!

It needs a bit more "heat" so I'll experiment with adding more crushed red pepper next time.

Serves 2

Ingredients:
2 portobello caps, cleaned and stems removed
1/2 tbsp. olive or canola oil
4-5 button or cremini mushrooms, cleaned, stems removed, and chopped
2 cloves garlic, crushed
1-1 1/2 cups marinara sauce
1/4 tsp. (or more) crushed red pepper
1 tsp. capers, drained
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
2 servings uncooked pasta

Method:
1. Brush grill grates with oil and preheat grill to medium heat. Grill the portobello until slightly darkened and softened (I didn't time it... 5-6 minutes). Once grilled, slice the mushrooms and then cut each slice in half.
Cook the pasta according to package directions.

2. While the portobello grills, heat the oil in a skillet over medium-high heat. Add the chopped cremini or button mushrooms and the garlic. Saute for 5-6 minutes until softened.

3. Add the marinara sauce, capers, red pepper flakes, black pepper, and salt to the sauteeing mushrooms. Bring to a simmer. Once simmering, add the portobello slices and cook 7-8 minutes until everything is cooked through.
Serve over the cooked pasta.

Reference:
Based on Shrimp Fra Diavolo from the October 2007 issue of Cooking Light.

Changes:
*Used portobello mushroom in place of shrimp.
*Sauteed button mushrooms with a little garlic.
*Added capers.
*Will add sliced kalamata or black olives next time.

Time for Tea

These are one of those quintessential English tea-time treats.
I can remember making these in home economics in primary and secondary school and they have been a life-long favourite of mine.

I recently re-stumbled across an old recipe and then found another recipe (with a yummy addition) so I decided it was time to get back to my roots!
Both recipes I used were English and I didn't think to go back and measure in cups after I weighed everything. I'll have to do that and come back when I have a bit more time.

These are very quick and easy to make.

Best enjoyed with a cuppa. Translation: hot black tea, preferably with a little milk and, as some Brits like, a bit of sugar.

Proper English Flapjacks

*Note: These are best made with real butter so you get the real sticky toffee taste. However, I do believe they are vegan if you make them with a buttery spread such as Earth Balance.
Yeay! :) (That's the sound of vegan ex-pats rejoicing!)

*Quick edit: I think these may also be gluten-free! Oats are one of those iffy items on GF lists but I know you can find them that are GF.

*Note #2: While I highly recommend getting the proper Lyle's Golden Syrup, you can sub honey or maple syrup if you can't find it. (Lyle's and maple syrup are vegan but honey is not).


Ingredients:
100 grams butter (about 1 stick plus 1 tbsp)
100 grams light brown sugar
1 tbsp. Lyle's Golden Syrup
150 grams rolled oats

Method:
1. Preheat the oven to 325 F. Grease a 7-inch square pan really well (these are extremely sticky so make sure you grease the heck out of that pan!)

2. Place the butter, sugar, and Golden Syrup in a heavy-bottomed saucepan and cook gently over low heat until the butter has melted. Remove from the heat and stir in the oats. Transfer to the prepared baking pan and bake 30-35 minutes until golden brown and bubbly.

3. Let the flapjacks cool for about 10 minutes before cutting them into rectangles or squares. Leave in the tin until they are completely cooled.

Reference:
Based on Flapjack recipe from Wyndham School Home Economics 1st Year Recipe Book (lol... that was my secondary school home ec book from 7th grade! Yes, I'm almost 32 but I still have it! Bit of nostalgia...) and Susan's Southsea Flapjacks from Fresh Mama's (a cookbook put together by a work parent and some of her friends).

Summer Evening Pasta

Recipes like this make me wish I had a green thumb (apparently, that trait is not genetic). As great as this was with store-bought stuff, I bet it would be three times as nice made with seriously fresh, straight-from-the-garden tomatoes and basil.

The no-cook sauce and quick prep time make this an especially wonderful dinner for a summer evening. Lovely with a salad and a glass of white wine.

Serves 2

Ingredients:
2 ripe, really fresh tomatoes, chopped into bite-sized pieces
1 tbsp. fresh basil, minced
1/8 cup red onion, finely chopped
1/2 tbsp. black or kalamata olives, chopped
1-2 tsp. capers, drained
1 tsp. extra-virgin olive oil
1 tsp. balsamic vinegar
1/2 tsp. sea salt
Freshly-ground black pepper
1 garlic clove, crushed
1/2 pound short pasta (wagon wheels, butterflies, penne...)
1/2 cup cooked white/navy beans

Method:
1. Cook the pasta according to the package directions. Add the pre-cooked beans during the last few minutes of cooking time just to warm them through.

2. While the pasta cooks, place half of the tomatoes in a large bowl along with the onion, olives, capers, and basil.

3. Place the remaining tomato chunks into a blender or food processor bowl. Add the oil, vinegar, salt, pepper, and garlic. Puree until smooth. Transfer this mixture to the bowl with the tomato-caper-basil mixture.

4. Once the pasta and beans are ready, drain and add them to the bowl with the tomato mixture. Toss well and serve immediately.

Reference:
Pasta with Salsa Cruda from Moosewood Restaurant Low-Fat Favourites.

My Changes:
*Added capers and olives.
*Added the beans for extra protein.