A beautiful New York day: scootering, running, cooking, gardening and most importantly father daying. Since I love spreading my love for baking and cooking, I decided to incorporate a few pictures of my mom and dads masterpiece. Our garden has been an important part of our family since I can remember. Tender love and care, keeping it organic and delicious. This summer I really want to focus on getting better at gardening, so every once in a while I may incorporate a bit of home grown veggies.

Father’s Day Waffles

Ingredients(The Joy of Vegan Baking)

3 Tablespoons of ground flaxseed

1/2 Cup of water

6 Tablespoons of nondairy butter (I did not melt it but the recipe says you should)

1 1/2 Cups of nondairy milk

1 3/4 Cups of unbleached all purpose flour

1 Tablespoon of baking powder

1 Tablespoon of granulated sugar

pinch of salt

Directions

First I preheated the waffle iron. In a vitamix(you can use any type of electric mixer, blender..) add water and flaxseeds and mix until creamy, thicker consistency. Then add the butter and nondairy milk and add it to the mixer. In a large bowl combine all dry left over ingredients and create a well in the center for the milk mixture. Slowly pour the milk mixture in the well and stir until just combined. Put butter on waffle maker between every serving. Spoon 1/2 cup of batter onto the preheated waffle iron and close the lid(the settings on my iron were set to 5). Enjoy!

Strawberry Smoothie Cupcakes

My sister and my mom were busy creating  pink masterpieces of goodness while I was shopping for a pre-birthday outift. They tasted like a strawberry smoothie in cupcake form. I have to say, I was definitely born into the greatest family ever[Recipe to follow].

Ingredients(for cupcake)

1 1/3 Cups of Whole fresh or frozen Strawberries, thawed

3 Cups of all purpose flour, sifted

2 teaspoons of baking powder

1/2 cup of soy milk

2 teaspoons of pure vanilla extract

2 sticks of unsalted butter, room temp (vegan)

2 Cups of sugar

*1 Tablespoon of cornstarch

*1 Tablespoon of potato starch

*1/4 Teaspoon of baking powder(more)

*1/8 Teaspoon of xanthum gum

*mix alone first by adding scant 1/2 Cup of water and 2 Teaspoons of oil and whisk until foamy)

Directions

Preheat oven to 350 degrees and line a 12 cup muffin tin with cupcake liners. Process strawberries in a food processor until pureed which should leave you with about 1/3 Cup of puree. Add a few extra strawberries if necessary or save extra for frosting. Whisk together flour baking powder and salt. In another small bowl mix together soy milk, vanilla and strawberry puree. In an electric mixer, cream butter until light and fluffy and then gradually add in the sugar. Add the potato starch mixture. Slowly add half the flour mixture then half the milk mixture and alternate until all combined. Divide mixture evenly throughout tin. Bake until tops are dry to touch(about 22 to 25 minutes.

Ingredients (Frosting: adapted from The Martha Stewart Show, February winter 2008)

1 Cup of whole fresh strawberries, thawed

4 Sticks of unsalted butter (vegan)

Pinch of course salt

7 Cups of confectioners’ sugar, sifted

1 Teaspoon of pure vanilla extract

Directions

Blend strawberries in a food processor until pureed. Cream butter in an electric mixer and then slowly add the rest of the ingredients. Add vanilla and 3 tablespoons of the strawberry puree. Mix all ingredients until blended like an ice cream texture. The more you mix the fluffier the frosting will get.

Vegan Carrot Cake Cupcakes

 Cupcake Ingredients:

1 1/2 Cups Vegetable oil

2 1/4 Cups of Flour

2 Cups Sugar

4 Tbsp ground flax seeds (mixed with 12 Tbsp of water)

2 tsp cinnamon

1 tsp baking powder

2 tsp baking soda

2 Cups finely chopped carrots (I used a food processor and then packed it in the measuring cup)

 

Directions:

Turn over to 350 degrees. Mix ground flax with water and set aside for five minutes. Mix together oil, sugar and flax seeds. Then add the flour, salt, cinnamon, baking powder and baking soda. After the ingredients are thoroughly mixed add the chopped carrots. Line a cupcake pan with your cutest liners and lightly spray with vegetable spray. Fill each two thirds of the way full. Place in over for 15-20 minutes.

 

Cream Cheese Frosting:

1/2 Cup Vegan butter

1 Container of Tofutti cream cheese

4 Cups Confectionary sugar

2 ½ tsp Vanilla extract

Directions:

Mix the butter and cream cheese until creamy. Add the rest of the ingredients. Refrigerate until ready to use.

Cinnamon Crunchy Granola

Ingredients:
8 Tbsp honey
4 Tbsp olive oil
4 Tbsp water
3 c. old-fashioned rolled oats
1 c. nuts (I used walnuts)
2 TBSP ground flax seeds
1/4 Cup of Brown Sugar
1 tsp. cinnamon
1 c. dried fruit


Directions:

Preheat oven to 300 degrees F.  Mix oats, nuts, seeds, and cinnamon in a large bowl.  Pour honey, oil, and water in a microwaveable bowl.  Microwave for 30 seconds.  Remove and stir to combine. Pour the liquid mixture over the oats and toss until everything is well combined. Spread on a baking sheet (which I lined with tin foil) and cook about 30 minutes. After fifteen minutes take a spatula or spoon and move the oats around, so they bake evenly. Bake until the oats are golden and slightly crispy (they crisp up even more when cooling down). After they cool mix in dried fruit, or if you like your granola without then feel free to leave the dried fruit out! 

Cheesecake
2 Containers of Plain Tofutti Cream Cheese  
1 Cup of Sugar
4 Teaspoons of fresh lemon juice
1/2 teaspoon of salt (I used a little less)
1 Tablespoon of extra firm tofu, drained
Crust20-22 Oreos (be careful there are only very specific types of Nabisco Oreos that are vegan-Chocolate Creme Oreos are what I used and they are vegan!)
4 Tablespoons of vegan butter
For Cheesecake:
Preheat the oven to 350 degrees Fahrenheit. Mix the cream cheese together until smooth, then add the rest of the cheesecake ingredients.  I used a kitchen aide mixer but you can easily use a food processor/blender. 
For Crust: 
Crush the oreos in a food processor and then mix in the butter! Press in a regular glass pie pan(no need to spray)- You can also use a spring form, which may make the removal of the cheesecake for presentation easier.
Pour cheesecake over pressed oreo crust and bake for 30-40 minutes, until top is browned.
Tip: If you want to get perfect circles or any other shape, use a cookie cutter and place gently on top of cake and sprinkle topping inside of circle.
Enjoy!

Cheesecake

2 Containers of Plain Tofutti Cream Cheese 

1 Cup of Sugar

4 Teaspoons of fresh lemon juice

1/2 teaspoon of salt (I used a little less)

1 Tablespoon of extra firm tofu, drained

Crust
20-22 Oreos (be careful there are only very specific types of Nabisco Oreos that are vegan-Chocolate Creme Oreos are what I used and they are vegan!)

4 Tablespoons of vegan butter

For Cheesecake:

Preheat the oven to 350 degrees Fahrenheit. Mix the cream cheese together until smooth, then add the rest of the cheesecake ingredients.  I used a kitchen aide mixer but you can easily use a food processor/blender. 

For Crust:

Crush the oreos in a food processor and then mix in the butter! Press in a regular glass pie pan(no need to spray)- You can also use a spring form, which may make the removal of the cheesecake for presentation easier.

Pour cheesecake over pressed oreo crust and bake for 30-40 minutes, until top is browned.

Tip: If you want to get perfect circles or any other shape, use a cookie cutter and place gently on top of cake and sprinkle topping inside of circle.

Enjoy!