Vegans Spoil the Party???

By Pam Hadder


Okay, I've done it - after years of dabbling in vegetarian eating (today that's called flexitarian - seriously!) I have crossed the bridge to the world of veganism! 


At a arts group volunteer meeting last weekend I brought some luscious toasted coconut donuts for our crew, plus a vegan energy bar for the director, who happens to be vegan.  


I casually asked her how long she had been a vegan - the answer was since her mid teens, and she quickly commented how much easier it is today, because there is so much vegan-friendly convenience food available.  Seems like a harmless interchange, right? Small talk about food between a couple of gals, but suddenly everything clicked into place for me, and the decision was made. 


I have been incorporating vegetarian and vegan meals into my day since age 18; all the while weighing the pros and cons of eliminating animal products from the diet, but in all honesty, I never thought I could totally eschew animal products.


Many folks say BACON is the vegan breaker, but in my opinion, I always thought it was BUTTER, with CREAM as a close second (lol). Add to that barrier, the fact that a high protein, low carb diet has historically been the only way I could lose weight and maintain the lost weight.  But, on a deep, profound level, that "Atkins style" eating was at war with the animal lover, Earth lover, and the happy/healthy little girl inside me that was raised on loads of home-grown garden produce and home-made bread.  My number one reason, however, is just an interest in living as healthy a lifestyle as possible.


So it's been one week today and, like my friend said, "it's easy", and I feel satisfied, well-nourished, and blessed with tremendous variety to enjoy everyday.  I have found some great low-cost and free apps for iPhone 
to be invaluable for information on building the vegan larder, and for great recipes - AND... I am not missing the dairy in the least; who could have imagined that two words could tip the balance?  It really has been easy.


Anyway, here is an recipe from my fav app (Vegan Cakes) that I want to share with the world - vegan, omnivore or flexitarian, hope you will try and enjoy!

Basic Chocolate Cupcakes 

with Orange Buttercream Frosting

Cupcake Ingredients
1 cup plain, unsweetened soy milk
1 tsp apple cider vinegar
3/4 cup granulated white sugar
1/3 cup canola oil
1 tsp vanilla extract
1/2 tsp almond extract (or add more vanilla )
1 cup all purpose flour
1/3 cup Dutch cocoa powder (baking cocoa - not hot choc. mix!)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt


Method:
Preheat oven to 350 degrees Fahrenheit and line muffin tins with paper liners (size medium or large - medium will make 14, and large will make 12). Whisk together soy milk and vinegar in a large bowl, and set aside - the vinegar with thicken or curdle the milk.  Meanwhile, sift together the dry ingredients in another bowl.  Then add the oil and flavouring to the milk mixture, and gradually blend in the dry ingredients.  The batter will be smooth - if there are a few tiny lumps, don't worry.  Spoon the batter into the muffin liners, filling about 2/3 full. Bake 18-20 minutes - a toothpick inserted in the centre will come out clean when the cupcakes are ready.  Mine took exactly 18 minutes!  These are delicious plain, but the frosting is like a lovely citrus cloud - recipes follows :)


Orange Frosting Ingredients:
1/4 cup vegetable shortening, at room temp
1/4 cup canola margarine, softened
2 cups icing sugar
2 Tbsp fresh orange juice (squeeze an orange! it's fun!)
1 Tbsp orange or lemon zest
1 tsp vanilla extract


Mix the vanilla zest and juice with the margarine and shortening, and slowing blend in the icing sugar - it takes about 5-7 minutes to whip this up using a fork or small whisk.  The frosting is lovely and fluffy and not overly sweet. When the cupcakes are completely cooled, frost with a butter knife, or pipe out of an icing bag.  


Fabulous! So worth eating!

The Perfect Crepe!

By Pam Hadder

There's nothing quite like a lazy Sunday - although, if  I'm 100% honest, it still involves an internal battle. 


I'm improving, but I still struggle with just letting all responsibility slide away, and allowing myself to relax. 


Making crepes this morning was a real flash back experience, and it was part of my efforts to set aside diet guilt, perfect Mom guilt, the clean house guilt etc. and just enjoy the tastes, textures, aromas and emotions of spending free flowing time at home. When my oldest daughter was about 12, she would make crepes with one of her little friends. The friend, named Victoria, was like this wise little owl in a girl's image, cranking out perfect crepes like a pro. I thought about those two girls and their crepe forays while I searched the Internet for the best recipe. I found a few good crepe recipes, and adapted one to make the perfect crepe to enjoy Montreal style - that is,with Nutella chocolate-hazelnut spread and fresh, sliced strawberries!  


As I whipped up the delicate but creamy batter,  my memories drifted even further back, when I was about 13, I babysat for our Minister and his wife and she was a prolific crepe maker - giant, pale, pliable crepes were generated by the score, and the house smelled like a donut shop on many occasions! Maybe too much of a good thing ?  I know I couldn't eat crepes every weekend - they just would become commonplace, I think.


Anyway, here is the recipe - if you wish to use savoury fillings, just eliminate the vanilla extract and sugar.  My kids like the crepes slightly browned, but some folks prefer to fry them just until done - so that they remain pale on both sides, and slightly more moist.  I don't know if one style is considered technically correct, but I have enjoyed crepes cooked in both ways. 


This recipe can easily be halved for smaller groups -- as it is, it will easily serve 5-6.  Enjoy!


The Perfect Crepe 
INGREDIENTS:
4 large eggs
1 cup milk
1 cup water
2 cups flour
1/2 tsp. sea salt
1 tsp. vanilla extract
1/4 cup sugar
1/4 cup melted butter
3Tbsp. canola oil, for frying


METHOD:
Preheat a non-stick pan to medium high heat, adding in the canola oil.  When the pan is at the right heat, droplets of water sprinkled on the surface will bead and roll away.


Mix together the eggs, water, milk, vanilla and melted butter; gradually adding in the flour mixed with salt and sugar.  The finished batter will be smooth and lump-free.  Ladle approx. 1/4 to 1/3 cup of batter per crepe and tilt the pan in a semi-circular fashion to gently spread the circle of batter - each crepe takes about 2 minutes to cook, 1 minute per side.


To serve Montreal style, spread 1/2 of each crepe with Nutella (about1-1/2 Tbsp. per crepe), cover with 1/3 cup sliced strawberries, and roll up with open ends.  Drizzle with maple syrup and garnish with cinnamon and additional fruit. Delectable!