After a couple of months of sweet treats like these,I realized it was time for something a little healthier! Not that I ate all of these - honest! I just had some parties to bake for . . . None of these have much protein, beyond the soy milk, but they were all received with rave reviews! I particularly like that these were all so light and fluffy . . . but, "no eggs!"
Happy spring, everyone! (Check back soon for a post on tempeh - yum!)
From top to bottom:
Chocolate Stout Cupcakes (crumb topping)
from, Vegan Cupcakes Take Over the World
Maui Muffins (with an incredible, pineapple glaze!),
from, The Candle Cafe Cookbook
Mucho Margarita Cupcakes (a little too green, but hey - it was St. Patty's Day!)
from Vegan Cupcakes take Over the World
And finally, Orange-Chocolate Cupcakes (the icing tasted slightly like a Dreamsicle!), from Vegan Cupcakes Take Over the World
To end this sugar high, here is a completely healthy, Candle Cobb Salad (made with tofu, tahini, and loads of fresh herbs, topped with vegan cheddar cheese from Vegan Gourmet), recipe from The Candle Cafe Cookbook. (I omitted the dressing from this photo, because it looked really chunky and creepy - but tasted great!).
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