Vegan MoFo 2017 Week 2, Day 9: Behind the Scenes: Unicorn Must-Haves

Hello, Fluffy the Vegan Unicorn is here!

This week’s MoFo theme is “Behind the Scenes.” This means you’ll be getting tips, tricks, tools, and must-haves, as well as some sneak peeks at the idea for the book Laura is writing with me.

Today we are looking at some of the must-haves for a magical unicorn-inspired kitchen. Some of these things we will be going into more detail later in the week. Those items will be starred.

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Here’s a photo of my “unicorn poop” sugar cookies…

Natural vegan food coloring. Whether it is the from the powders and recipes I talk about here, or storebought colors such as India Tree, Color Kitchen, or TruColor.

Cocoa Butter. This is used to make various vegan white chocolate recipes, some of which will be shared at a later date through this MoFo. I will only buy cocoa butter by brands recommended by Food Empowerment Project, or are fair trade and sourced outside Africa, since F.E.P. seems to be more about ready-to-eat chocolate rather than raw ingredients like Cocoa Butter. I do need to research this topic a bit more to be more clear on the matter.

Marshmallows. Let’s all take a moment of silence for Sweet and Sara Vegan Marshmallows getting ready to close…………..Okay. So, unfortunately, we won’t have dried rainbow-colored cereal marshmallows for much longer 😦 but we will have Dandies and Trader Joe’s vegan marshmallows. Dandies make special edition flavors sometimes which are really good and has good mini marshmallows that you can use for lots of Unicorn-friendly recipes. If you can only find the large pillowy vegan mallows near you, you can always cut them smaller for certain recipes that need mini mallows.

Vegan Sprinkles.* More on this in its own post, due Wednesday, October 11. All different kinds. And colored sanding sugar.

Unicorn shaped cookie cutters.* How else will you make unicorn shapes? More on these tomorrow.

Lots of sugar. This is self-explanatory. Make sure it’s always organic/vegan.

There’s probably a lot more I should mention, but this is a good start of the basics for now.

 

 

 

 

 

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Vegan MoFo 2017 Day 6: Vegan Cheese is Real (rainbowy) Cheese

Hi, it’s Fluffy the Vegan Unicorn here,

I hope you’ve enjoyed our posts up to now. I hope you realized how important some of the topics are for discussion and to be aware of as we continue towards making a better world for ourselves and animals. I know some of it can be hard to learn about and hear/read, but I feel it is very necessary to address before we can have a magic rainbow unicorn party across the land and seas.

The remainder of this week’s theme posts will be more lighthearted and less serious. Tomorrow I will go back a bit to the initial few days’ sentiments, freeing ourselves of guilt and shame over food and our bodies, and share my vegan dessert food pyramid. On Sunday I will be sharing a unicorn worthy salad, in case that’s more your speed. Unicorns like to make everyone’s different tastes happy.

Today is keeping with MoFo’s Daily theme, Vegan Cheese is Real Cheese. Just because the cheese is dairy free doesn’t make it any less real. Who is to say what cheese really is, anyways? The FDA? USDA? Some kind of patent office? I don’t know, but they fail us all the time.

Last night I inspired Laura with my magic energy to create for me a creamy vegan mac and cheese sauce made of rainbows. While the recipe will still be tweaked a bit further after this post is shared, it is at least, edible and quite a beauty.

The recipe starts by making cashew cream and boiling cauliflower and onions and blending in some other seasonings and nondairy milk. Then you separate the sauces into 5 portions and add color!

This recipe uses all natural powders such as beet for red, turmeric for yellow and orange, and butterfly pea tea powder for blue. Most of these are easy to find, except the butterfly pea tea powder. It also uses fresh spinach blended into the sauce for the green. Laura considered using spirulina but she and I don’t like the taste of it, so she opted for doing the spinach instead.

What even is butterfly pea tea powder? Butterfly pea tea powder comes from Thailand where a type of gorgeous blue flower grows. They make it into tea powder. It is caffeine free and does not have much of a taste. Laura bought it on Amazon because the other websites she found it on were out of the US and charged a lot of taxes and such. Make sure you get the powder and not the dried leaves, although I suppose if you have a good food processor or spice grinder you could make it yourself. A little ends up going a long way, so don’t worry if you see the package and think it is small.

Anyways, without further ado, may I present you my magical rainbow vegan mac and cheese:

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Ingredients:

  • 1 small head of cauliflower, chopped into pieces, stem and leaves removed
  • 1 small onion, chopped roughly
  • 1 cup raw cashews soaked in water overnight
  • 1 cup water
  • 2 tbsp potato starch
  • 1 tablespoon white miso or chickpea miso
  • 1 teaspoon garlic powder
  • 1/2 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 2 cups unsweetened plain nondairy milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the red sauce:

  • 1/2 tablespoon beet powder

For the yellow/orange sauce:

  • 1/2 tablespoon turmeric powder

For the green sauce:

  • A handful of baby spinach

For the blue sauce:

  • A little less than 1/2 tablespoon butterfly pea tea powder

For the purple sauce:

  • 1 teaspoon beet powder and 1 tsp butterfly pea tea powder

 

  • 1 lb elbow pasta, gluten-free if necessary

Directions:

  1. Boil cauliflower and onion in water for 10 minutes or until soft.
  2. Blend cashews and water in a blender until smooth.
  3. When the cauliflower and onions are as soft as my unicorn mane, drain them, rinse under cold water, and add to the blender along with the cashew cream.
  4. Add all ingredients up to the nondairy milk. You may need to slowly add the milk instead of putting it all at once to prevent an ugly overflow mess in your blender. Blend until creamy and smooth.
  5. Meanwhile, cook the pasta according to package directions. Preheat the oven to 350 degrees F.
  6. Now for the magic part. Separate the sauce into 5 equal portions as best as you can, leaving one portion in the blender.
  7. Blend the spinach into the sauce that’s in the blender until it becomes a light, natural shade of green.
  8. Stir in the powders to each individual portion one by one until they become vibrant and brightly beautiful.
  9. When the pasta is cooked, grease a casserole or lasagna dish and pour the pasta inside.
  10. Spread out each color of the rainbow in stripes in order of the handy acronym ROY G BIV (except we are not doing the orange and indigo). To make it easier, you may want to start by placing a stripe of the red to the far left first, and then doing the purple to the far right so you know how much space you have for the other colors in between. It would make us all sad if your rainbow was missing colors.
  11. Cook the pasta in the oven for 20-25 minutes.
  12. When serving, try to get a taste of all the colors. Just don’t swirl them too much or they become a muddy, poopy, un-unicorn ugly, gross color.
  13. Enjoy this savory rainbow of vegan cheezy goodness!

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Last day of Vegan Mofo 2014, I’m sad! Here are some too-good baked goods-Chamomile Lavender Cupcakes

Ugh, I’m so sad Vegan MoFo is over. This was a great month for me and my blog. I was worried I wouldn’t be able to pull it off, as I started a new college program at the same time. I did it though! And my blog got featured on the Vegan MoFo Roundup, mid way through. I had met all the success markers I had set for myself in participating in this, including over 500 views. I actually doubled that amount! This was my most successful month of blogging to date, which is not surprising as MoFo provides a lot of the ability to be successful by participating in it. The trick is to a stress-free MoFo while being quite busy, I found, is to plan it out early. I made a calendar of recipes in advance, tested them, photographed them and did not stray too much from that!

I met and interacted with a lot of great bloggers that I haven’t been able to before, which was really nice. I have a bunch of new vegan blogs to follow now full of awesome people!

I have a lot of exciting things planned in the coming month as well, so don’t stop checking out my blog! Tonight I am going to be testing out a recipe for spinach raviolis with butternut squash and sage filling which I hope to post soon. I may even be doing a cooking demo for them in RI. October is my Birthday month, and I have a birthday cake waffle recipe I’ll be sharing soon! There will be other posts too that relate to my vegan education project for new vegans or people interested in becoming vegan, in which I’ll be addressing common concerns and how to deal with them. If you have any suggestions for things you’d like to see me cover, be sure to comment here or in the future.

Now, without further ado, let’s get the final Vegan MoFo recipe for Chamomile Lavender Cupcakes out!

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Makes a dozen regular sized cupcakes.

Ingredients:

For the cupcakes:

  • 3/4 cup vegan sugar
  • 1 tea bag worth of chamomile tea opened up, contents removed
  • 1 tbsp dried culinary lavender
  • 1/3 cup coconut oil, melted not solid
  • 1 cup unflavored (plain) almond milk
  • 1 cup unbleached all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract

For the icing:

  • 1 tbsp melted coconut oil
  • 1/2 cup organic powdered sugar
  • 1 tbsp and a few drops coconut creamer
  • a couple drops of lavender extract (optional)
  • vegan red and blue food coloring to make a lavender hue (optional)

Decoration (optional):

  • Dried Chamomile flowers

Directions for the cupcakes:

  1. Preheat oven to 350 degrees F. Line a cupcake tin with twelve cupcake liners.
  2. In a food processor, blend the sugar, chamomile tea and lavender until ground well and very fragrant. Be careful upon opening the food processor, as there will be powder coming out…don’t inhale!
  3. Melt the coconut oil.
  4. Whisk the sugar and herb mix, almond milk, and coconut oil in a medium large size mixing bowl.
  5. Mix in the baking soda and powder.
  6. Incorporate the flour in.
  7. Add vanilla extract and stir until everything is mostly smooth. The batter will be a bit clumpy with the coconut oil and that’s okay.
  8. Place about 2 tbsp of the batter in each muffin tin.
  9. Bake for about 15-20 minutes or until a toothpick comes out clean when inserted in the middle of the cupcake.
  10. Wait 5 minutes and then place on cooling racks. Allow to cool completely before decorating with the icing.

Directions for the icing:

  1. With a small whisk, mix up the coconut oil and powdered sugar in a small bowl until large crumbs form.
  2. Add the coconut creamer and whisk until smooth.
  3. Add the optional extract and food coloring and mix until satisfied.

For assembly:

  1. Use a frosting spatula and place a thin layer of the icing on each cupcake.
  2. Decorate with dried chamomile flowers.

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Bye, Vegan Month of Food 2014! See you next year in 2015! I already cannot wait!