FUSF Green

Dessert: Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes

2/3 c. all-purpose flour

3/4 tspn. baking soda

1/4 tspn. baking powder

1/4 tspn. salt

1/4 tspn. ground cinnamon

1/4 tspn. ground ginger

2/3 c. sugar

1/3 c. vegetable oil

1/3 c. soy yogurt (plain or vanilla)

1 tspn. vanilla

1 c. finely grated carrots

1/4 c. chopped walnuts (optional)

1/4 c. raisins

Directions:

Preheat oven to 350 degrees. Line muffin tin with liners.

In medium mixing bowl, mix together sugar, vegetable oil, yogurt and vanilla. Sift in dry ingredients and mix till smooth. Fold in carrots, nuts, and raisins.

Spray cupcake liners with non-stick spray. Fill liners two-thirds full. Bake for 26-28 minutes, until toothpick inserted through the center of one comes out clean.

Once fully cooled, top generously with cream cheese frosting.

Vegan Cream Cheese Frosting

1/4 c. non-hydrogenated margarine, softened

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

2 c. confectioner's sugar

1 tspn. vanilla extract

Directions:

Cream together margarine and cream cheese until just combined. Use handheld mixer to whip while adding the confectioner's sugar in 1/2 c. batches. Mix until smooth and creamy, then mix in the vanilla. Keep tightly covered and refrigerated till ready for use.

Dessert: Golden Vanilla Cupcakes with Chocolate Buttercream Frosting

Golden Vanilla Cupcakes

1 c. soy milk

1 tsp. apple cider vinegar

1 1/4 cups all-purpose flour

2 tblspns. cornstarch

3/4 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt (increase salt to 1/2 tsp. if using oil instead of margarine)

1/2 c. non-hydrogenated margarine, softened, or 1/3 c. canola oil

3/4 c. granulated sugar

2 tspns. vanilla extract

1/4 tsp. almond extract, caramel extract, or more vanilla extract

1/3 to 2/3  c. vegan chocolate chips (optional)

Directions:

Preheat oven to 350 degrees and line muffin pan with liners. Whisk the soy milk and vinegar in a measuring cup and set aside a few minutes to get good and curdled.

If using margarine: sift flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.

In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy, but don't beat past 2 minutes. Beat in vanilla and other extract, is using, then alternate beating in soy milk mixture and dry ingredients, stopping to scrape sides of bowl a few times.

If using oil: beat together soy milk mixture, oil, sugar, vanilla, and other extracts in a large bowl. Sift in flour, cornstarch, powder, soda, and salt and mix until no large lumps remain.

Stir in chips.

Fill liners two-thirds of the way and bake for 20-22 minutes till done. Transfer to cooling rack and let cool completely before frosting.

Chocolate Buttercream Frosting

1/4 c. margarine

1/4 c. shortening

1/2 c. unsweetened cocoa powder (sifted if there are clumps)

2 1/2 c. powdered sugar, sifted

3 tblspns. soy milk

1 1/2 tspns. pure vanilla extract

Directions:

Cream together margarine and shortening till well combined. Add cocoa powder and incorporate well. Add confectioner's sugar in about 1/2 cup batches and beat well, adding splash of soymilk after each addition. When all ingredients have been incorporated, add vanilla and beat till light and fluffy (about 3 minutes with a hand mixer- 7 if using a fork).

Scary News from the New York Times

Here is the link to the article on the Times site: http://www.nytimes.com/2007/11/17/science/earth/17climate.html?hp I have included the full text below, because the Times often expires its links too early.

November 17, 2007

U.N. Report Describes Risks of Inaction on Climate Change
By Elisabeth Rosenthal

VALENCIA, Spain, Nov. 16 — In its final and most powerful report, a United Nations panel of scientists meeting here describes the mounting risks of climate change in language that is both more specific and forceful than its previous assessments, according to scientists here.

Synthesizing reams of data from its three previous reports, the United Nations Intergovernmental Panel on Climate Change for the first time specifically points out important risks if governments fail to respond: melting ice sheets that could lead to a rapid rise in sea levels and the extinction of large numbers of species brought about by even moderate amounts of warming, on the order of 1 to 3 degrees.

The report carries heightened significance because it is the last word from the influential global climate panel before world leaders meet in Bali, Indonesia, next month to begin to discuss a global climate change treaty that will replace the Kyoto protocol, which expires in 2012. It is also the first report from the panel since it was awarded the Nobel Peace Prize in October — an honor that many scientists here said emboldened them to stand more forcefully behind their positions.

Breakfast: Banana Pancakes

Brainless Banana Pancakes

1 c. flour

2 tsp. baking powder

1 ripe banana, mashed

1 1/4 c. soy milk

1 tbsp. sweetener

sliced fresh fruit (garnish)

In large bowl, sift flour and baking powder together. In small bowl, mash banana with a fork and add 1/4 cup of milk, mixing together till there are no lumps. Add banana, sweetener, and remaining milk to the dry mix and stir together till just mixed.

Portion out about 3/4 cup of batter onto hot non-stick pan or a lightly oiled frying pan and cover with lid. Let sit on medium heat until the center starts to bubble and becomes sturdy. Flip and cook other side till golden brown. Garnish with fruit and maple syrup. Yum!

Recipe from How it all Vegan, by Tanya Barnard & Sarah Kramer

Dessert: Chocolate Truffles

Chocolate Truffles

3/4 cup RAW cashews

3/4 cup cold water

1 lb. bittersweet chocolate

cocoa powder, coconut, toasted nuts (chopped)

1. Put cashews and cold water in a blender and blend at high speed for 1-2 minutes (yes a long time).
2. Scrape the sides down and blend again until the mixture is the consistency of heavy cream.
3. Meanwhile, in a double boiler heat the chocolate until it's all melted.
4. Cool the chocolate until it's comfortable to work with and fold in the cashew cream (making sure not to stir too fast or you'll create bubbles).
5. Cool in the fridge for 2 hours (to set).
6. Take out a small ball, roll in cocoa powder or other topping and store in fridge/freezer.
7. Repeat until done.

Side Dish or Spread: Cucumber-Dill Sandwiches

Cucumber-Dill Sandwiches

Bread (whole wheat)

Non-dairy cream cheese (Tofutti)

Sliced cucumbers

Fresh or Herb Dill

It’s pretty basic – Spread cream cheese on bread, sprinkle with dill, add cucumbers. Put bread together, slice off crusts (if desired), and slice into desired squares or triangles.

Bread: Pumpkin Bread

Pumpkin Bread

Makes 2 loaves

1 pkg extra firm tofu (about 15 oz)  2 C Canned Pumpkin

2 C Evaporated Cane Juice or Sugar  3 & 1/3 C Flour

3 T Dark Molasses    2 T Baking Powder

2 T Baking Soda     ½ tsp Salt

2 T Cinnamon     1 tsp Ginger

½ tsp Ground Cloves    4 T Fresh Orange Juice

6 T applesauce

Preheat oven to 325 degrees. Grease 2 loaf pans. In a medium bowl cream applesauce, molasses & sugar with an electric mixer until light & fluffy. Blend tofu in food processor until smooth, add ¼ of the mixture at a time to the creamed ingredients, blending between each addition. Add canned pumpkin and orange juice. Mix well. Sift dry ingredients into a large bowl, add pumpkin mixture & stir well to combine. Pour into loaf pans. Bake 60-70 minutes, or until a toothpick inserted 2” from the side of the pan comes out clean. Cool in pan for 10 minutes, remove and cool on baking rack.

Dessert: Italian Wine Cookies

Biscotti di Vino (Wine Biscuits)

It’s my Nonna DiNunzio’s own recipe straight from Italy, and it’s already vegan! They are great with coffee or tea. The recipe makes about 100 cookies- you may want to divide the recipe in half. For a different flavor, substituted orange juice for the wine!

• 5 c flour
• 1 c white wine
• 1 c sugar
• 1 c vegetable oil
• ½ tsp baking powder
• ½ tsp baking soda

1. Preheat oven to 350°.
2. Mix together wine, sugar, oil, baking powder & baking soda. Add in flour. If dough is too soft, add some flour.
3. Roll dough into shapes.
4. Sprinkle with sugar if desired.
5. Bake on ungreased cookie sheet for half an hour. Check to see if tops are browning and hard to the touch.

Dessert: Pumpkin Cheesecake

Pumpkin ‘Cheesecake’

What’s better than pumpkin pie? Delicious pumpkin “cheesecake” of course!

12 oz. firm silken tofu, puréed 
8 oz. nondairy cream cheese (try Tofutti brand at Tofutti.com)
1 cup canned pumpkin
1 cup granulated sugar
3 Tbsp. flour
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
1/8 tsp. salt
1/4 tsp. baking soda
1 prepared graham cracker crust

• Preheat the oven to 350°F.
• Purée all the ingredients except the pie crust in a food processor and pour into the graham cracker crust. Bake at 350°F for 50 minutes. 
• Allow to cool for 30 minutes, cover with plastic wrap or the top of the pie container, and refrigerate for 6 hours or overnight before serving. 

Dessert: Chocolate Fudge

Chocolate Fudge

Creamy, dreamy chocolate fudge is easy to make and even easier to eat!

6 Tbsp. vegan margarine
1 1/2 cups confectioner’s sugar
1/2 cup cocoa powder
1 tsp. vanilla extract
1/4 cup soy milk
1 cup chopped nuts (optional)

• Lightly grease a 5x9-inch loaf pan using a little of the margarine.
• Put the remaining margarine, sugar, cocoa, vanilla, and soy milk in a heatproof mixing bowl. Place the bowl over simmering water and stir until smooth. Add nuts if desired.
• Pour the mixture quickly into the prepared pan. Chill thoroughly and cut into squares.

Makes 2 to 3 dozen squares