This recipe is now my go to recipe for chocolate cupcakes. These were really easy to make and fun to decorate! I made them in a mini cupcake pan, then frosted them with Betty Crocker frosting I died pink (yes, its vegan), and sprinkled red and white sugar crystals on top. I originally found this recipe on another blog, Gazingin.com, and loved it so much, I had to post it again. I hope you love these as much as I did!

Vegan Chocolate Cupcakes



1 cup light vanilla soymilk

1 tsp apple cidervinegar

¾ cup granulated sugar

1/3 cup vegetable oil

1½ tsp vanilla extract

1 cup all-purpose flour

1/3 cup cocoa powder

¾ tsp baking soda

½ tsp baking soda

¼ tsp kosher salt


Preheat the oven to 350° and spray a muffin tin with canola oil or line with cupcake liners.

Measure soymilk into a small bowl and add in the vinegar. Stir and let sit and curdle for a few minutes.

In a medium mixing bowl, evenly mix the salt into the flour.

In a large mixing bowl, mix the sugar, oil and vanilla together. Add the curdled soymilk and mix until the sugar is dissolved.

Add the dry ingredients to the wet and whisk until a smooth batter forms.

Pour the batter into the cupcake tin.

Bake for about 20 minutes or until a toothpick comes out clean.

Let cool for a couple minutes, transfer to a cooling rack. Once completely cooled frost if so desired.

Makes 12 cupcakes, depending on the size of the cupcake tin. I used a mini one and this recipe made about 22.


Yum, yum, yum! This yellow rice recipe is the best under a hearty helping of curry with naan on the side. (I have a really great curry recipe on this blog titled “Tasty and Traditional Vegan Curry”) The bit of cinnamon in this yellow rice recipe really sets it apart from the others and gives a unique taste anyone will love. Hope you try it!


3/4 tsp ground turmeric

1/4 tsp ground cumin

1 pinch cinnamon

3 cups water

1/2 tsp salt

1 1/2 cups long grain white rice ( or basmati, I used Jasmine)


In a medium sized saucepan, heat the spices and herbs over low heat until fragrant, stirring, for about 30 seconds.

Add the rice and slightly toast it (for about 1-2 minutes, stirring)

Carefully pour in all of the water and add the salt if you haven’t already.

Cover and reduce the heat to a simmer, and cook until the water is absorbed (about 20 mins)

When rice is done cooking, let sit for 10 minutes, then fluff with a fork and serve under something or alone.

This curry is absolutely AMAZING. It is an easy recipe to make, and you can throw in most of the vegetables that are just sitting in your fridge or freezer. The ingredients are all very cheap, and I would think most people would have them already in their houses, but there are various spices. The curry freezes well, I usually make more than I would eat normally so I can freeze it. This is a superb recipe, especially with naan or pita bread on the side. This curry is the best served over yellow or white rice.


1 large onion, diced

3 toes garlic, minced

2 cans garbanzo beans

3-4 handfuls spinach

1 can hominy

3 cans diced tomatos

5 small potatoes, peeled and diced (if you use red jacket potatoes, they do not need to be peeled)

4 cups vegetable broth or water

1/2 tsp coriander

1/2 tsp ground ginger

1/2 tsp dry mustard

1 tsp chili powder

1 tsp salt

1/2 tsp pepper

1 tsp cumin (I used 1/2 tsp whole cumin and 1/2 tsp ground cumin)

2 tbsp curry powder (A good quality curry powder makes a very big difference!)

1 bay leaf

1/4 tsp basil

1/4 tsp oregano

1/4 tsp paprika

1/4 tsp tumeric

1 cup fresh cilantro, chopped


Heat 2-3 tbsp in a VERY LARGE skillet or pot (I used a pot, just make sure you have a lid that fits on whatever you use), and throw in the onion. Cook 2-3 minutes and add the garlic garbanzo. Cook a few more minutes.

Add in the garbanzo beans, hominy, spinach, potatoes, tomatoes, water/broth, spices and herbs, and reduce the heat to medium-low and cover.

 Cook until the potatoes are soft and most of the liquid has cooked off. Remove from heat, then mash some of the solids to thicken the sauce.

Serve over yellow or white rice. (I have a recipe for yellow rice on this blog named “Authentic Yellow Rice”) With naan or pita bread on the side.


Note: You can add in almost any kind of vegetables to recipe, I have used corns, okra, and many others. Just experiment!

My grandma has always made my father banana cake from scratch for his birthday. This year, while my grandma couldn’t visit, I decided to carry on the delicious tradition for his birthday. I searched the web for hours and noticed the lack of vegan banana cupcake recipes was unreal. I couldn’t find one anywhere that didn’t have unusual ingredients. So, I had to convert a regular banana cake recipe into a vegan one, and then manage to make cupcakes from it. The cupcakes turned out delicious! They were so moist, rich, and unexpectedly nutty and chocolatey. I love this recipe, and will always cook it, not even just for birthdays!


2 cups all-purpose flour

1 1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/3 cup vegetable oil

4 bananas (they should be ripe, but not all the way brown)

1/4 cup water

1 teaspoon vanilla extract

1 cup chopped pecans (if you have allergies, leave these out, but if not, I advise to keep them, they make the cupcakes great!)

1 cup Ghirardhelli semi-sweet chocolate chips (these are vegan)


Preheat your oven to 350F

Mix the flour, baking soda, and salt in a small bowl.

In a separate, larger bowl, beat the sugar and oil, and then mash in the bananas. Mix in the water and vanilla.

Into the bowl larger bowl, add the dry ingredients. (flour, baking soda, and salt)

Fold in the chocolate chips and pecans.

Spray a medium sized cupcake pan with oil and pour in batter about 2/3 the way up each cupcake well.

bake for about 20-25 minutes, or until a toothpick comes out clean.


I frosted mine with Betty Crocker Cream Cheese Frosting, because it was surprisingly vegan!



Today, I was surfing the web for a decent granola bar recipe to test, when I stumbled upon a blogspot.com blog, ‘The Savory Notebook’. Being a blogger myself, I was immediately interested. The picture was exquisite, and I knew right then, that it was the right recipe for me. I substituted some of the ingredients and changed around some things, so here is the html to the original page; http://savorynotebook.blogspot.com/2005/08/chewy-peanut-butter-granola-bars.html, and here is my version, enjoy!


1/2 cup roasted salted peanuts

1/2 cup roasted sunflower seeds

1 cup golden raisins

1/2 cup dried blueberries

1/2 cup dried cherries

2 cups toasted rolled oats

2 cups puffed brown rice cereal

1/2 cup peanut butter

1/2 cup packed brown sugar

1/3 cup light corn syrup

1/3 cup honey

1 teaspoon vanilla

1/4 teaspoon ground cinnamon

3/4 cup chilled Ghirardhelli dark chocolate chips

Cut up the dried cherries into smaller pieces in a large bowl if needed, then add the golden raisins and dried blueberries. Mix in the cinnamon and vanilla extract. Stir well.

Combine peanuts, sunflower seeds, toasted oats, and puffed rice with the fruit, stir, and set aside.

Combine the peanut butter, brown sugar, light corn syrup and honey in a microwavable bowl and heat on high for about 1 to 2 minutes. Stir, then fold it, along with the Ghirardhelli dark chocolate chips, into the dry mixture for a few minutes, or until fully incorporated.

Scoop the mixture into a 9 x 13-inch baking pan with a sheet of wax paper on the bottom with enough slack to use the sides to lift the granola bars out when they are fully cooled. Press down the granola mixture on the top with another sheet of wax paper, until even and your ideal thickness and density is reached.

Let bars cool for 1 to 2 hours, before cutting into bars.

Mmmmm! These cookies are heaven! I’m eating one right now as I type (with a glass of vanilla soymilk, no doubt). If you could notice, I’ve been getting really into vegan baking, and it’s suprisingly easy. Everyone loved these cookies, and I’m starting to wonder why eggs are even in traditional cookies… seriously!? I found a recipe for vegan chosolate chip cookies on vegweb.com under “Better Than Sex Chocolate Chip Cookies”, but I couldn’t make it work. So, where I was at in that recipe, I changed it and added some things. Here’s my revised version, enjoy!


1 c. vegan margerine, room temp.

1 1/3 c. sugar

1 tbsp. molasses

2 tsp. vanilla extract

3 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 1/2 c. semi-sweet chocolate chips (Ghirardelli are vegan)

1 c. soymilk (I used vanilla, whatever you have is fine)


Preheat oven to 350 degrees.

Cream margerine and sugar together until fluffy. Add in soymilk, vanilla, and molasses and mix in.

Slowly add the dry ingredients and mix. Fold in chocolate chips.

Scoop out 1” balls of dough onto ungreased pan. (The closer to 1” they are, the nicer they will look and faster they will cool. If they are bigger they might not cook all the way through, and they won’t look as nice.)  Bake for 8-10 minutes until lightly browned.

Allow the cookies to cool on the baking sheets for about 5 minutes. Transfer to cooling racks, let cool completely, and enjoy!

makes about 30 cookies, depending on size.

    Okay, I was looking on vegweb.com for a good vegan oatmeal cookie for breakfast-on-the-go this week, but I couldn’t find one that I really wanted to make. The some of the “Anna’s Amazing Vegan Chocolate Oatmeal Cookies” recipe looked good, although I dont like nuts or chocolate in my oatmeal cookies. So, I just changed the recipe a tad, but aside from the nuts and chocolate switched out for the two types of raisins, its pretty much the same. Anyway, here is my take.


1 c. Earth Balance (butter or margerine)

3/4 c. sugar

3/4 c. brown sugar

1 1/1 tsp. vanilla

2 c. flour

1 tsp. baking soda

1/2 tsp salt

1 tsp. cinnamon

1/2 c. oatmeal

1 c. golden raisins

1 c. regular raisins


Preheat oven to 365.

Beat the vegan butter, sugars, and vanilla until creamy and mixed throughout.

Mix flour, baking soda, salt, cinnamon, and oatmeal in a separate bowl. Add sugar/butter mixture. (If mixture is too dry, add almond milk. stir in raisins.

Spoon onto lightly oiled cookie sheets, keeping each cookie about 3 inches apart.

Bake 7-12 minutes, or lightly golden. let cool on cookie sheets for 2 minutes, then transfer to cooling rack.


Makes about 3 dozen.