tag:blogger.com,1999:blog-91248786504789167082024-02-18T21:30:01.779-07:00VeganFlingVeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.comBlogger158125tag:blogger.com,1999:blog-9124878650478916708.post-11370731637543529102013-10-15T16:02:00.000-06:002013-10-15T16:02:58.458-06:00Lentil & Vegetable Crockpot Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/veganfling/10299202785/" style="margin-left: 1em; margin-right: 1em;" title="lentilsoup1_veganfling by veganfling, on Flickr"><img alt="lentilsoup1_veganfling" height="640" src="http://farm8.staticflickr.com/7401/10299202785_bdce457531_c.jpg" width="424" /></a></div>
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Fall is officially here, and what better way to celebrate than to break out the crockpot. This is a simple and easy to make soup that is perfect for a chilly evening.<br />
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<b>Crockpot Lentil & Vegetable Soup</b><br />
<span style="font-size: x-small;"><i>Vegan, Gluten Free</i></span><br />
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2 C dry green lentils<br />
4 C water<br />
4 C vegetable broth<br />
1 yellow onion, diced<br />
3 carrots, chopped<br />
1 bell pepper, chopped<br />
3 cloves of garlic, chopped<br />
1 14oz can diced tomatoes<br />
1/2 tsp salt<br />
1/4 tsp black pepper<br />
1/2 tsp oregano<br />
1 bunch spinach, stems removed<br />
optional: top with toasted pepitas <br />
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Soak the lentils in water for a few minutes and remove any debris. Drain and add to crockpot.<br />
Add the water and broth, chopped vegetables, tomatoes, and seasonings.<br />
Cook on low for 6-8 hours.<br />
About 10 minutes before serving, stir in the spinach. <br />
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Top with toasted pepitas if desired.<br />
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This makes a huge batch of soup. I had a ton of leftovers and even froze some for later.<br />
This would be great with a bunch of different veggies in it, so feel free to add in your favorites. <br />
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Thanks for stopping by!<br />
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<br />VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com1tag:blogger.com,1999:blog-9124878650478916708.post-17251561707571080252013-09-10T07:00:00.000-06:002013-09-10T07:00:00.863-06:00Cinnamon Peach Bundt Cake<br />
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I'm finally set up and baking again in my new kitchen! I had a potluck brunch to go to and this cinnamon and fresh peach bundt cake was the perfect thing to bring along. It is quick and easy to make, is just as good as any coffee cake, and just requires a quick sprinkle of powdered sugar to look delicious and presentable. The peaches are amazing this summer, so they were the perfect addition to this sweet bundt cake.<br />
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<b>Cinnamon Peach Bundt Cake</b><br />
<span style="font-size: x-small;"><i> adapted from <a href="http://themisfitbaker.com/2012/04/22/cinnamon-bundt-cake/" target="_blank">the misfit baker</a></i></span><b></b><br />
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3 1/2 C Flour<br />
1 1/2 C sugar<br />
3 tsp cinnamon<br />
1/2 tsp salt<br />
2 tsp baking soda<br />
2 C water<br />
2/3 C canola oil<br />
3 Tbsp apple cider vinegar<br />
2 1/2 tsp vanilla extract<br />
2 peaches, diced<br />
powdered sugar<br />
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<br /> Preheat oven to 350 degrees. Lightly grease your bundt pan.<br />Mix together the dry ingredients: flour, sugar, cinnamon, salt, baking soda.<br />
Mix the wet ingredients: water, oil, apple cider vinegar, and vanilla - then add into the dry ingredients and stir together.<br />
Gently fold in the diced peaches then pour the batter into the bundt pan.<br />
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Bake for 40-50 minutes and let cool. Top with powdered sugar and serve!<br />
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What is your favorite dish to bring to a brunch potluck? <br />
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Thanks for stopping by!VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com2tag:blogger.com,1999:blog-9124878650478916708.post-63144198302970047352013-08-18T23:02:00.000-06:002013-08-18T23:08:58.004-06:00Vegan in VegasIn between all the fun of moving and unpacking, I got the chance to go to Las Vegas for a couple days since my husband was going for work. I had never been there before and wasn't sure how much I'd like it. I'm not usually a fan of big crowds and have no interest in gambling, but I ended up really having a great time!<br />
<a href="http://www.flickr.com/photos/veganfling/9541946433/" title="veganfling_vegas_roundup by veganfling, on Flickr"><img alt="veganfling_vegas_roundup" src="http://farm4.staticflickr.com/3678/9541946433_2bd499e1e6_c.jpg" height="640" width="640" /></a><br />
The first stop was at a Whole Foods for some snacks where I was greeted by the "Welcome for our fabulous Las Vegans" sign!<br />
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I found a tasty veggie wrap and a smoothie at <a href="http://www.tropicalsmoothie.com/" target="_blank">Tropical Smoothie Cafe</a>, which is located on the strip across from the Cosmopolitan where we were staying. It's a great inexpensive option if you're looking for a bite.<br />
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This delish vegan soft serve is from <a href="http://www.popuppizzalv.com/" target="_blank">Pop Up Pizza</a> which is located in downtown Las Vegas, inside the Plaza Hotel.<br />
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Of course we had to stop by the Bellagio to see the fountain show which was pretty amazing!<br />
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<a href="http://www.flickr.com/photos/veganfling/9541946607/" title="veganfling_vegas_pizza by veganfling, on Flickr"><img alt="veganfling_vegas_pizza" src="http://farm4.staticflickr.com/3822/9541946607_1d4e1a0f13_c.jpg" height="640" width="640" /></a><br />
We paid a visit to <a href="http://www.sliceofvegaspizza.com/" target="_blank">Slice of Vegas Pizza</a>, which is located in the Shops at Mandalay Place on the strip. They have a whole vegan menu, which I forgot to take a photo of, but there are tons of choices. Pictured above is a pesto garlic bread, roasted cauliflower, and a veggie sandwich - everything was great!<br />
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<a href="http://www.flickr.com/photos/veganfling/9544733518/" title="veganfling_vegas_wynn by veganfling, on Flickr"><img alt="veganfling_vegas_wynn" src="http://farm4.staticflickr.com/3692/9544733518_a1d69782db_c.jpg" height="640" width="640" /></a><br />
Our evening at the Wynn hotel seeing the impressive show "Le Reve" and having dinner at <a href="http://www.wynnlasvegas.com/Restaurants/CasualDining/Red8" target="_blank">Red 8</a> was extra amazing. Vegan Dim Sum?! I was so excited, and it did not disappoint! The Wynn and Encore hotels both have vegan options at all the restaurants, so make sure you pay a visit to some of the great places there. <br />
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<a href="http://www.flickr.com/photos/veganfling/9541946227/" title="veganfling_vegas_thai by veganfling, on Flickr"><img alt="veganfling_vegas_thai" src="http://farm3.staticflickr.com/2885/9541946227_0b44339326_c.jpg" height="640" width="640" /></a><br />
While in Downtown Las Vegas we found <a href="http://www.lethaivegas.com/Le_Thai/HOME.html" target="_blank">Le Thai</a>, which was a delicious dinner stop! I tried the tofu and veggie stir fry, plus a cucumber salad with peanut sauce - yum! This was totally our kinda place, wish it was closer to home.<br />
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<a href="http://www.flickr.com/photos/veganfling/9541946727/" title="veganfling_vegas_cosmo by veganfling, on Flickr"><img alt="veganfling_vegas_cosmo" src="http://farm8.staticflickr.com/7441/9541946727_59c061fce3_c.jpg" height="640" width="640" /></a><br />
Lastly I wanted to talk about the Cosmopolitan hotel, where we stayed. Check out the beautiful pool above! I figured out that going to the pool right at 8am when it opened was perfect. No crowds, but it was already like 90 degrees out so perfect for a swim. I also tried out the vegan burger at Holstein's which is located inside the Cosmopolitan on the 2nd floor. Thanks to <a href="http://frieddandelions.com/vegan-baby/" target="_blank">fried dandelions</a>, who mentioned it in her vegas post!<br />
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It was a quick trip but also a nice break. I was able to get work done during the day but go out to eat fun food and see shows and museums at night! I could get used to that. :)<br />
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To see some more of my travel photos, you can follow me on <a href="http://www.instagram.com/veganfling" target="_blank">instagram</a>.<br />
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Have a favorite vegan dining spot in Vegas? Please share in the comments!<br />
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<br />VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com2tag:blogger.com,1999:blog-9124878650478916708.post-87012723976739499242013-07-13T09:49:00.003-06:002013-07-13T09:49:50.469-06:00Fava, Butternut & Couscous Bowl<div class="separator" style="clear: both; text-align: center;">
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What to make when you have most of your kitchen packed up for a move and are craving something quick and easy? This easy bowl of grains and veggies, of course! I got these lovely fresh fava beans from from my produce delivery this week, and decided to pair them with some Israeli couscous and butternut squash for a filling and fast meal. <br />
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<b>Fava, Butternut & Couscous Bowl</b><br />
<i>serves 2</i><br />
1/2 C Israli couscous, cooked<br />
1 tsp olive oil<br />
1 clove garlic, chopped<br />
1/2 C shelled fava beans<br />
1 C butternut squash cubes (I used frozen)<br />
2 Tbsp pine nuts<br />
Lemon juice<br />
Agave<br />
Salt & Pepper<br />
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Cook the couscous and set aside. In a skillet heat the olive oil over medium high heat. Add the garlic and let cook under slightly browned. Add the frozen butternut squash cubes and cook for a few minutes, then add the fava beans. Cook until heated through and slightly browned. Add the pine nuts and toast until just browned. Place the couscous in a bowl and top with the squash and fava beans. Season with salt and pepper to taste, and toss with a little lemon juice and agave.<br />
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I'm looking forward to completing our house move so I can get my new kitchen set up. I need to get back to cooking and baking. Sorry for the lack of posts around here - I'll be back to normal soon!<br /><br />
Got any tips for setting up a new kitchen or any must-haves? <br />
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Thanks for stopping by!VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com3tag:blogger.com,1999:blog-9124878650478916708.post-78390541989283359752013-06-18T07:48:00.000-06:002013-06-18T07:48:32.427-06:00Basil Pesto & Tomato Pizza<div class="separator" style="clear: both; text-align: center;">
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Life has been a little crazy over here! Sorry I haven't posted that much
recently. I'm in the middle of several projects, but the biggest one is
that we are in the final stages of buying our first house! I would say
I'm excited, but as any of you that have gone through this process
before know - it's exhausting! I'm just looking forward to the part when
we can move in and I can pick a new tile back splash for the kitchen. If anyone has any moving/remodeling/new house advice for me, I'd love to hear it. I could use all the help I can get!<br />
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So enough about that - what's up with this tasty looking thin crust pesto pizza, right!? Well, this may be one of the easiest things I've ever made, but it's so delicious. It comes together super fast which is great when you have company over and have to make another one because the first one is already gone! You can add on whatever else you'd like on this too. The other one I made had thin slices of zucchini, and another time I added some caramelized onions. Customize to your heart's content.<br />
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<br /><b>Basil Pesto & Tomato Pizza</b><br />
<span style="font-size: x-small;"><i>makes 1 pizza</i></span><br />
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1 pre-made refrigerated pizza dough (check the ingredients!) I used a thin crust variety.<br />
1 jar prepared basil pesto (again, make sure to check ingredients. Out of 5 brands at my store only one was vegan!)<br />
4-5 roma tomatoes, sliced and de-seeded<br />
2 Tbsp olive oil<br />
1 Tbsp agave<br />
1 Tbsp lemon juice<br />
1 clove garlic, chopped <br />
1/2 tsp garlic salt <br />
1 Tbsp fresh basil, chopped<br />
1 Tbsp fresh oregano, chopped<br />
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Preheat oven to 450.<br />
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Unroll your pizza dough on a greased baking sheet. Spread the basil pesto in a layer across the dough. (As much as you like - I didn't end up using the whole jar.) Top with the sliced tomatoes.<br />
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Bake at 450 for 10-12 minutes, or following the time on your pizza dough.<br />
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Meanwhile, in a small bowl mix together the olive oil, lemon juice, agave, garlic, and garlic salt. <br />
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When the pizza comes out of the oven, top with the chopped basil and oregano, then pour the olive oil mixture evenly over the top of the pizza. Slice and serve.<br />
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This pizza is great for quick dinners, or even when you have company over. The olive oil and lemon dressing really gives this a extra pop of flavor - so don't skip that part. You could also add some vegan cheese to this if you like. What are your favorite go-to pizza toppings?<br />
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Thanks for stopping by!VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com3tag:blogger.com,1999:blog-9124878650478916708.post-84704648819051721812013-06-04T07:30:00.000-06:002013-06-04T07:30:00.519-06:00Creamy Spinach & Mushroom Spaghetti<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/veganfling/8943120639/" style="margin-left: 1em; margin-right: 1em;" title="spinachmushroomspagetti1_veganfling by veganfling, on Flickr"><img alt="spinachmushroomspagetti1_veganfling" src="http://farm8.staticflickr.com/7296/8943120639_bd7480edca_c.jpg" height="640" width="424" /></a></div>
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Are you on the lookout for a quick and easy weeknight meal that can come together in 20 minutes? Look no further! This pasta dish is simple and fast, and is also creamy and delicious. I used to always avoid creamy dishes because of the dairy, but using vegan cream cheese and sour cream in this dish makes it taste rich without the worry. <br />
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Creamy Spinach & Mushroom Spaghetti<br />
<span style="font-size: x-small;"><i>serves 4, adapted from <a href="http://mouthwateringvegan.com/2011/01/19/spaghetti-spinach-mushrooms-with-creamy-garlic-sauce/" target="_blank">mouthwatering vegan</a></i></span><br />
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1/2 lb spaghetti<br />
olive oil<br />
4 cloves garlic, chopped<br />
1 C mushrooms, chopped<br />
3 C fresh spinach leaves, or 1 C frozen spinach<br />
1 Tbsp nutritional yeast <br />
2 Tbsp vegan cream cheese<br />
1/2 C vegan sour cream<br />
1 tsp oregano<br />
1/8 C almond milk <br />
panko bread crumbs<br />
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Boil your spagetti, then drain and set aside.<br />
Heat the olive oil in a skillet over medium high heat and cook the garlic until browned. Add the mushrooms and cook through on medium heat.<br />
Add the spinach and cook until wilted. Stir in the nutritional yeast, oregano, vegan cream cheese and vegan sour cream. Stir well and let cook for a few minutes until the cream cheese and sour cream have melted and been combined. Add in the almond milk and stir well until sauce thickens slightly.<br />
Pour the sauce over the spaghetti noodles and toss. Serve topped with panko bread crumbs.<br />
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As you can see, my mushrooms are in super small pieces. Feel free to make them whatever size you like - I am trying to like mushrooms after a lifetime of avoiding them. I've realized if they are mixed up in things and I can't really see them, then I don't mind them as much!<br />
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Are there any foods you are trying harder to like and eat? Any tips for me?<br />
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<a href="http://www.flickr.com/photos/veganfling/8942453561/" style="margin-left: 1em; margin-right: 1em;" title="spinachmushroomspagetti5_veganfling by veganfling, on Flickr"><img alt="spinachmushroomspagetti5_veganfling" src="http://farm9.staticflickr.com/8396/8942453561_ed2e63bf88_c.jpg" height="640" width="420" /></a></div>
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Thanks for stopping by!VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com4tag:blogger.com,1999:blog-9124878650478916708.post-82956571832621517042013-05-31T16:32:00.001-06:002013-05-31T16:33:48.036-06:00Friday Flashback: Southern California We spent memorial day weekend in California for a wedding in Malibu, and to hang out and soak up some sun! Here are some of the food highlights of the trip.<br />
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<a href="http://www.flickr.com/photos/veganfling/8905066204/" style="margin-left: 1em; margin-right: 1em;" title="nativefoods_veganfling by veganfling, on Flickr"><img alt="nativefoods_veganfling" src="http://farm8.staticflickr.com/7442/8905066204_2617cc657f.jpg" height="495" width="500" /></a></div>
<a href="http://www.nativefoods.com/" target="_blank">Native Foods Cafe</a> in Santa Monica -<br />
My first time trying this vegan chain restaurant - it was super delicious! Happy to learn there is a location in Boulder too.<br />
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<a href="http://www.flickr.com/photos/veganfling/8904449097/" style="margin-left: 1em; margin-right: 1em;" title="mandarinlotus_veganfling by veganfling, on Flickr"><img alt="mandarinlotus_veganfling" src="http://farm6.staticflickr.com/5330/8904449097_5a16933882.jpg" height="499" width="500" /></a></div>
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<a href="http://www.mandarinexpressagourahills.com/" target="_blank">Mandarin Lotus</a> near Malibu (Agoura Hills) -<br />
This is a tiny Chinese food place located in a strip mall that you might usually just pass by... but if you are anywhere nearby you need to make a stop here for amazing food! The whole back of the menu was vegetarian and vegan, and the owners were so nice and helpful. The orange tofu, above, was delicious and they also made me some vegan hot and sour soup.<br />
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<a href="http://www.flickr.com/photos/veganfling/8905064652/" style="margin-left: 1em; margin-right: 1em;" title="veggiegrill_veganfling by veganfling, on Flickr"><img alt="veggiegrill_veganfling" src="http://farm8.staticflickr.com/7448/8905064652_1d9a0e9408.jpg" height="498" width="500" /></a></div>
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<a href="http://www.veggiegrill.com/" target="_blank">Veggie Grill</a> in Long Beach -<br />
Another vegan chain that I tried for the first time. I am jealous - wish we had some more places like this in Colorado! Of course I had to try the chocolate pudding. :)<br />
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<a href="http://www.flickr.com/photos/veganfling/8905067612/" style="margin-left: 1em; margin-right: 1em;" title="ambrosia_veganfling by veganfling, on Flickr"><img alt="ambrosia_veganfling" src="http://farm3.staticflickr.com/2843/8905067612_f46944e2e9.jpg" height="498" width="500" /></a></div>
<a href="http://www.cafeambrosialongbeach.com/" target="_blank">Cafe Ambrosia</a> in Long Beach -<br />
One of our favorite meals on the trip, this cute restaurant in Long Beach is a must stop. A whole page of vegan options, gigantic portions, and delicious greek food - how can you go wrong? Our waitress was super nice too and brought me extra sauces to try out once she found out I was vegan.<br />
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<a href="http://www.yelp.com/biz/anandamide-psychedelicatessen-long-beach" target="_blank">Anandamide</a> - Long Beach<br />
We just stumbled on this place while checking out "Retro Row" on 4th street and I had to stop in for some raw vegan chocolates. <br />
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<a href="https://www.facebook.com/SteamedCuisine" target="_blank">Steamed Organic Vegetarian Cuisine</a> - Long Beach<br />
We had a great afternoon riding bikes around to vintage shops and stopping in for tasty lunch at Steamed. <br />
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<a href="http://www.surakbbq.com/" target="_blank">Sura Korean BBQ</a> - Long Beach<br />
If you've tried any of my recipes before you can probably guess I am not a fan of spicy foods. This was my first time trying Korean BBQ and although I loved that they announce their vegan-friendliness on their website and in their window, I have to say that I don't think Korean BBQ is for me. These tofu tacos look pretty though, don't they? I think they were tasty too, but I can't say for sure because my face was kind of on fire. But if that is your thing - check it out! <br />
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<a href="http://www.flickr.com/photos/veganfling/8904448297/" style="margin-left: 1em; margin-right: 1em;" title="source_veganfling by veganfling, on Flickr"><img alt="source_veganfling" src="http://farm3.staticflickr.com/2808/8904448297_6e0ed82104_c.jpg" height="500" width="500" /></a></div>
<a href="http://thesourcecafehb.com/" target="_blank">The Source Cafe</a> - Hermosa Beach<br />
Stopped in this cute cafe for a quick breakfast and grabbed some fresh iced tea and lemonade too. Their bagel with red pepper spread was really good!<br />
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I know there are TONS of places I missed out on in this area, and I will have to visit the next time I go back. Anyone have any favorites in Southern California?<br />
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For more photos from my travels, follow me on <a href="http://instagram.com/veganfling" target="_blank">instagram</a>.<br />
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<br />VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com1tag:blogger.com,1999:blog-9124878650478916708.post-76172175955651098262013-05-22T07:30:00.000-06:002013-05-22T07:30:05.021-06:00Banana Quinoa Breakfast Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/veganfling/8758292530/" style="margin-left: 1em; margin-right: 1em;" title="bananaquinoapuddng1_veganfling by veganfling, on Flickr"><img alt="bananaquinoapuddng1_veganfling" src="http://farm4.staticflickr.com/3781/8758292530_4e73c37c11_c.jpg" height="640" width="424" /></a></div>
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I'm not sure if it's a vegan trend or just my thing, but I usually do not feel confined by the normal breakfast foods at breakfast time. I've been known to chow down on a salad, make some brown rice, grab some dinner leftovers, or really whatever sounds good at the time. Actually now that I think of it, I think I've always had that tendency (cold pizza for breakfast, anyone?) That's why I'm pretty excited about this recipe. It's quinoa - but totally hiding out as a sweet and filling dessert-like breakfast pudding. It's like a cross between rice pudding and oatmeal. I guess I don't know quite how to label it, other than being delicious.<br />
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<b>Banana Quinoa Breakfast Pudding</b><br />
<span style="font-size: x-small;"><i>makes 4 servings, adapted from <a href="http://weelicious.com/2012/02/15/banana-quinoa-rice-pudding/" target="_blank">weelicious</a></i></span><br />
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1 C quinoa<br />
2 C almond milk (or 1 C almond milk + 1 C coconut milk)<br />
2 ripe bananas, mashed<br />
3 Tbsp agave<br />
1/2 tsp cinnamon<br />
splash of vanilla extract<br />
almond slivers<br />
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Rinse your quinoa in a fine mesh strainer. Place into a pot with the almond milk and bring to a boil. Cover and let simmer for 15 minutes. Mix in the bananas, agave, cinnamon, and vanilla and stir over medium heat until thickened. Place in serving dishes and top with almond slivers. Serve warm, or chill for 1-2 hours. <br />
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This recipe is easy to make, can be served either warm or chilled, and keeps well as leftovers. I think this might just be a big hit with kids, too! You could go crazy and mix in all sorts of different flavors, fruits, or nuts. <br />
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<a href="http://www.flickr.com/photos/veganfling/8757167677/" style="margin-left: 1em; margin-right: 1em;" title="bananaquinoapuddng2_veganfling by veganfling, on Flickr"><img alt="bananaquinoapuddng2_veganfling" src="http://farm3.staticflickr.com/2834/8757167677_0c0108f62c_c.jpg" height="640" width="424" /> </a></div>
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What is your favorite healthy breakfast?<br />
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Thanks for stopping by!VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com1tag:blogger.com,1999:blog-9124878650478916708.post-43751804884873197742013-05-10T22:01:00.000-06:002013-06-04T10:08:20.367-06:00Artichoke & Chickpea Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3aeHXe3OlvmBfp24fiAc1qnWA1g27vClL5fs4LZeaJPy5HCQ1OQNMKq47CzZOlikqiOtLyi0cYyoiI8GTe0WKP-LP5Cmast-ctiTDtFuunUgPytv_mzHhtAI1UjdC_vZAzm0PrS0UHPlw/s1600/vvp_winner_badge.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3aeHXe3OlvmBfp24fiAc1qnWA1g27vClL5fs4LZeaJPy5HCQ1OQNMKq47CzZOlikqiOtLyi0cYyoiI8GTe0WKP-LP5Cmast-ctiTDtFuunUgPytv_mzHhtAI1UjdC_vZAzm0PrS0UHPlw/s1600/vvp_winner_badge.jpg" height="200" width="198" /></a></div>
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Thank you for voting this recipe as the best side dish in the<br /> <a href="http://virtualveganpotluck.com/may-11-virtual-vegan-potluck-winners/" target="_blank">May 2013 Virtual Vegan Potluck</a>!<br />
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Welcome Virtual Vegan Potluckers! I hope you'll enjoy your stay here at Vegan Fling.<br />
I am very excited to be participating in this event for the 3rd time. It's always so muc<span style="font-size: small;">h</span> fun!<br />
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<a href="http://www.flickr.com/photos/veganfling/8725076651/" style="margin-left: 1em; margin-right: 1em;" title="artichokechickpea1_veganfling by veganfling, on Flickr"><img alt="artichokechickpea1_veganfling" src="http://farm8.staticflickr.com/7283/8725076651_9d4969d111_c.jpg" height="640" width="424" /></a></div>
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I know, I know... I am in the Side Dish category but my post title says "Salad". This is not your typical salad dish though, and it works wonderfully alongside almost anything. It can be two things at once because it's just that tasty!<br />
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I loved that this dish was quick and easy to make. After spending a huge part of my day baking up a double batch of my <a href="http://veganfling.blogspot.com/2013/03/peanut-butter-oatmeal-chocolate-chip.html" target="_blank">Peanut Butter Oatmeal Chocolate Cookies</a> for an event this weekend, I needed something uncomplicated, fast, and filling. This dish delivers on all three!<br />
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<a href="http://www.flickr.com/photos/veganfling/8725076471/" style="margin-left: 1em; margin-right: 1em;" title="artichokechickpea4_veganfling by veganfling, on Flickr"><img alt="artichokechickpea4_veganfling" src="http://farm8.staticflickr.com/7295/8725076471_b31be42663_c.jpg" height="424" width="640" /></a></div>
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<b>Artichoke & Chickpea Salad</b><br />
<i><span style="font-size: x-small;">serves 4-6, adapted from vegan yum yum</span></i><br />
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1 Tbsp oil<br />
1 15 oz can Chickpeas, drained and rinsed<br />
1 clove garlic, chopped <br />
5-7 large artichoke hearts, drained and sliced<br />
1/3 C sliced almonds<br />
1 tsp lemon juice<br />
1/4 tsp salt<br />
2 Tbsp fresh parsley, chopped<br />
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In a skillet over medium-high, heat the oil. Add the chickpeas and cook for 10 minutes. Remove from pan and set in a serving bowl. Add the garlic to the pan and saute for a minute, then add the sliced artichokes. Cook until slightly browned. Remove from the pan and add to the chickpeas. Toast the almonds until just slightly browned, and add them in with the chickpeas and artichokes. Add the lemon juice, salt, and parsley, and toss well. Serve warm.<br />
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I enjoyed this side dish next to some roasted cauliflower with brussels sprouts, and some simple vegetable risotto, but it would be delicious with so many different other meals and flavors. You could always change up the spices to suit your other dishes too - it's super versatile! <br />
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Thanks so much for stopping by, and don't forget to check out the rest of the <a href="http://virtualveganpotluck.com/" target="_blank">Virtual Vegan Potluck</a>!<br />
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<---- Back to<br />
<a href="http://quinoakaleandexhale.com/virtual-vegan-potluck-3-herb-quinoa-salad/" target="_blank"><b>Quinoa, Kale and Exhale</b>
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Forward to -----><br />
<a href="http://www.glueandglitter.com/main/2013/05/11/olive-oil-drop-biscuits-for-the-virtual-vegan-potluck/" target="_blank"><b>Glue and Glitter
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<br />VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com26tag:blogger.com,1999:blog-9124878650478916708.post-54837119093104114162013-05-07T10:24:00.000-06:002013-05-07T10:24:21.304-06:00Chocolate Chip Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/veganfling/8716977553/" style="margin-left: 1em; margin-right: 1em;" title="chocolatechipmuffins1_veganfling by veganfling, on Flickr"><img alt="chocolatechipmuffins1_veganfling" src="http://farm8.staticflickr.com/7431/8716977553_30d98f0770_c.jpg" height="640" width="468" /></a></div>
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Sometimes the simple treats are the best. I do love interesting combinations of flavors, and fancy baked goods, but more often than not my cravings are for the classics - like these simple chocolate chip muffins. They are easy to make and last awhile, so bake up a batch on the weekend for a crowd, or keep them all to yourself!<br />
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Chocolate Chip Muffins<br />
<i><span style="font-size: x-small;">makes 12, adapted from <a href="http://www.mybakingaddiction.com/chocolate-chip-muffins-recipe/" target="_blank">my baking addiction</a></span></i><br />
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<span class="item"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">2 C all-purpose flour<br />
1/4 C agave<br />
1/3 C sugar<br />
2 tsp baking powder<br />
1/2 tsp salt<br />
1/2 C vegan butter, melted and cooled</span></span><br />
<span class="item"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">2 flax eggs (2 T flax + 6 T water)</span></span><br />
<span class="item"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">2/3 C almond milk<br />
1 1/2 tsp vanilla extract<br />
1 1/2 C vegan chocolate chips or chunks (I use the Enjoy Life brand)</span></span><br />
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Preheat oven to 400 F. Line muffin tin with 12 papers.<br />
Combine the melted butter, flax eggs, almond milk, vanilla, and agave in a large bowl and mix well.<br />
In another bowl whisk the flour, sugar, baking powder, and salt.<br />
Make a well in the middle of the dry ingredients and pour in the wet mixture. Mix together until combined, Fold in the chocolate chips.<br />
Divide the batter into the muffins tins and bake for 17-20 minutes.<br />
Let cool and enjoy! <br />
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What is your favorite classic muffin flavor?<br />
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Thanks for stopping by!<br />
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<br />VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com2tag:blogger.com,1999:blog-9124878650478916708.post-88802614981330493132013-04-30T07:00:00.000-06:002013-04-30T07:00:06.606-06:00Mango Black Bean Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/veganfling/8693801917/" style="margin-left: 1em; margin-right: 1em;" title="mangoblackbeansalad1_veganfling by veganfling, on Flickr"><img alt="mangoblackbeansalad1_veganfling" src="http://farm9.staticflickr.com/8536/8693801917_d11b01a4a1_c.jpg" height="640" width="424" /></a></div>
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<span style="font-family: inherit;">This fresh and delicious salad is a favorite of mine to bring to parties and potlucks. It's great for a side dish, but is also filling enough on it's own. I can never get enough mangoes, and this is a great way to use them!<span style="font-size: small;"> My mom found this recipe i<span style="font-size: small;">n a magazine <span style="font-size: small;">years ago, and <span style="font-size: small;">my family has made it a lot <span style="font-size: small;">s<span style="font-size: small;">ince then</span></span>. The original recipe <span style="font-size: small;">called for olive oil, but it doesn't <span style="font-size: small;">need any - just add in some more <span style="font-size: small;">of the salsa if you need to<span style="font-size: small;">!</span></span> We've tried this with wild rice in place of the brown rice, which is fun<span style="font-size: small;"> as well. </span></span></span></span></span></span></span></span><br />
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<b>Mango Black Bean Salad</b><br />
<i><span style="font-size: x-small;">serves 4-6 as a side dish</span></i><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><span>1 large mango, peeled and chopped<br />
1 C green onion - thinly sliced<br />
3 Tbsp cilantro - finely chopped </span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span>4 Tbsp fresh salsa<br />
1/2 tsp salt<br />
1/4 tsp pepper<br />
1 15oz can black beans, rinsed and drained<br />
1/2 C brown rice, cooked<br />
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<br />Combine all ingredients in a large bowl.<br />
Toss gently to mix, refrigerate until serving.</span></span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;">This dish is getting me excited for summer cookouts! </span><span style="font-size: small;">What's your favorite potluck dish?</span></span><br />
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Thanks for stopping by!<br />
<br />VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com5tag:blogger.com,1999:blog-9124878650478916708.post-33545235306541552492013-04-22T11:44:00.000-06:002013-04-22T11:44:27.791-06:00Blue Moon Cupcakes with Orange Buttercream Frosting<div class="separator" style="clear: both; text-align: center;">
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What type of cupcakes do you make when your sister is planning a birthday party for her husband that involves beer tasting and manly mustache decorations? Beer cupcakes of course! Living in Colorado we are spoiled with some great beer, and I have learned to appreciate a good wheat beer with an orange wedge. I figured that infusing the frosting with some orange would pair perfectly with these blue moon cupcakes. After a successful attempt at <a href="http://veganfling.blogspot.com/2012/07/champagne-cupcakes-with-strawberry.html" target="_blank">champagne cupcakes</a>, I had a feeling these beer cakes would be super tasty.<br />
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<b>Blue Moon Cupcakes</b><br />
<span style="font-size: x-small;"><i>makes 12, adapted from <a href="http://spoonforkbacon.com/2012/02/blue-moon-cupcakes/" target="_blank">spoon fork bacon</a></i></span><br />
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1/2 C vegan butter, softened<br />
1 1/4 C sugar<br />
1 2/3 C flour<br />
1 tsp baking powder<br />
1/8 tsp salt<br />
2 flax eggs (2 Tbsp flax + 6 Tbsp water)<br />
1 tsp vanilla<br />
1 orange, zested + extra for garnish<br />
2/3 C Blue Moon or wheat beer <br />
2 Tbsp almond milk<br />
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<br />O<b>range Buttercream Frosting</b><br />4 oz vegan cream cheese, softened<br />
1/2 C vegan butter, softened<br />2 1/2 C powdered sugar<br />
2 Tbsp fresh squeezed orange juice<br />
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Preheat oven to 375 F. <br />
In a large bowl cream together the butter and sugar. Add in the flax eggs, vanilla, and the zest from one orange and mix well.<br />
In another bowl sift together the flour, baking powder and salt.<br />
In a small bowl whisk together the beer and the almond milk.<br />
Alternatively add the flour mixture and beer mixture into the butter mixture. Stir until fully combined.<br />
Line your muffin tin with cupcake liners and fill them 2/3 full with the cupcake batter.<br />
Bake for 15-17 minutes, let cool completely.<br />
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To make the frosting cream the butter and cream cheese together, and then slowly add in the powdered sugar and mix. Stir in the orange juice. Pipe the frosting onto the cupcakes and top with orange zest.<br />
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These cupcakes were a big hit! The orange zest on top really gives it a pop of color and flavor that goes perfectly with the subtle taste of the wheat beer in the cupcakes. These would be perfect for those summer cookouts or for the beer lover in your life. I know it's an odd flavor for a cupcake, but it totally works.<br />
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What is the most unusual cupcake flavor you've tried?<br />
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Thanks for stopping by!VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com6tag:blogger.com,1999:blog-9124878650478916708.post-88141422125792100892013-04-17T07:00:00.000-06:002013-04-17T07:00:09.576-06:00Baked Mac 'n Cheese with Spinach<div class="separator" style="clear: both; text-align: center;">
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Sometimes when it snows in the middle of April, the only thing that can cheer you up is a big bowl of mac 'n cheese. Sure I threw some spinach in there to make it "healthy", but this is vegan comfort food at it's finest!<br />
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<b>Baked Man 'n Cheese with Spinach</b><br />
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1 lb whole wheat penne pasta<br />
1 Tbsp vegan butter<br />
3/4 C unsweetened almond milk<br />
1 Tbsp arrowroot powder or cornstarch<br />
1/4 tsp garlic powder<br />
6 Tbsp nutritional yeast<br />
2 tsp Dijon mustard<br />
1 C canned pumpkin puree<br />
salt and pepper to taste<br />few handfuls baby spinach<br />panko crumbs<br />optional: red pepper flakes<br />
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Preheat oven to 400 F. <br />
Cook your pasta according to package directions. Drain and set aside.<br />
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Melt the vegan butter in a saucepan over medium heat.<br />
In a separate bowl whisk the milk, arrowroot, and garlic powder and then add this into the pan.<br />
Add the nutritional yeast, dijon, and salt & pepper. Continue to whisk until the sauce has thickened.<br />
Add in the canned pumpkin and whisk until heated.<br />
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Pour the sauce over the cooked pasta and stir to combine. Add in the spinach leaves and mix again. Pour the pasta mixture into a casserole dish and top with panko crumbs. Bake for 20 to 25 min.<br />
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I love this pasta because it's so creamy and it really does remind of the mac and cheese of my early years. You can taste the pumpkin in there a little bit, but it's not too overwhelming. Give it a try and let me know how you like it!<br />
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A big thanks to the lovely Sarah from <a href="http://frieddandelions.com/the-tulip-festival-the-vegan-woman-and-the-liebster-award/" target="_blank">Fried Dandelions</a> for passing on the
Liebster Award to me! <br />It comes along with a set of questions - so
here we go.<br />
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1. What is your favorite vegan dessert and why (include a link if you have one!)<br />
<i><a href="http://veganfling.blogspot.com/2012/08/pumpkin-chocolate-chip-cookies.html" target="_blank">Pumpkin Chocolate Chip Cookies!</a></i><br />
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2. Pick 2 foods/ingredients that you just couldn’t live without!<br />
<span style="color: purple;"><i>Avocados and Hummus </i></span><br />
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3. What is the most important thing you’ve learned along the way about blogging?<br />
<span style="color: purple;"><i>It's easy to get sucked into the world of blogging because there is always so much more you could be doing for your blog - sharing your posts, networking, editing, redesigning...but you have to just be realistic and do your best with the time you have. </i></span><br />
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4. How long have you been a vegan (or vegetarian)?<br />
<span style="color: purple;"><i>A little over a year.</i></span><br />
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5. What is your most trusted cookbook?<br />
<i><span style="color: purple;">Vegan Cupcakes Take Over the World </span></i><br />
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6. What is your #1 tip for bloggers?<br />
<span style="color: purple;"><i>Don't compare yourself to other too much - just do you and your blog will be great! </i></span><br />
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7. What tips do you have for new vegans?<br />
<i><span style="color: purple;">Start slow if you need to. Figure out what meals you already love are actually secretly vegan. Don't worry, you'll totally be able to figure out how to dine out.</span></i><br />
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8. What is your favorite vegan comfort dish?<br />
<span style="color: purple;"><i>Anything with pasta, or <a href="http://veganfling.blogspot.com/2012/05/chili-smothered-baked-potatoes.html" target="_blank">black bean chili</a>. </i></span><br />
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9. What do you have pinned on your pinterest board that you are dying to make?<br />
<i><span style="color: purple;">Waaay too many things. </span></i><br />
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10. What made you want to start blogging?<br />
<i><span style="color: purple;">To keep track of my recipes and hopefully connect with other vegans - it worked!</span></i><br />
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11. What is your favorite dish to bring to a dinner party?<br />
<i><span style="color: purple;">I usually show up with dessert of some type - cookies or cupcakes.</span></i><br />
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Thanks for stopping by!<br />
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VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com5tag:blogger.com,1999:blog-9124878650478916708.post-40824027897709692242013-04-08T07:59:00.000-06:002013-04-08T07:59:00.761-06:00Pancake Puffs<div class="separator" style="clear: both; text-align: center;">
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Everyone - I think I may have solved breakfast. I really love pancakes and waffles, but making them on the griddle or waffle iron is totally hit or miss for me. I don't know what skill it is that I am lacking, but I end up burning half of my pancakes, and getting my waffle batter oozing all over the place. Plus you have to make one at a time? Forget that!<br />
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I stumbled on one of those pinterest posts where you read it and think "Oh yeah right". You know, like that melted crayon art. I saw one where they made pancakes in a muffin tin and they came out all cute and perfect. I was skeptical...but look at these adorable pancake puffs! They all look great and were ready to be served at the same time. Breakfast is saved my friends.<br />
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<b>Pancake Puffs</b><br />
<span style="font-size: x-small;"><i>makes 12, adapted from <a href="http://thishomemadelife.com/pancakes" target="_blank">this homemade life. </a></i></span><br />
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1 C flour<br />
1 Tbsp baking powder<br />
1/4 tsp salt<br />
1 C almond milk<br />
2 Tbsp melted vegan butter<br />
3 Tbsp maple syrup<br />
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mix in ideas:<br />
vegan chocolate chips<br />
banana slices<br />
berries<br />
peanut butter<br />
boca chick'n patties<br />
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Preheat oven to 350 F.<br />
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In a bowl mix together the almond milk, butter, and maple syrup. Add in the flour, baking powder, and salt and whisk until combined.<br />
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Divide the batter amongst 12 muffins tins, and add in whatever mix ins you'd like. Bake for 12-14 minutes and enjoy!<br />
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Yes, you read that right up above. I cooked a Boca vegan chick'n patty, and then cut it up and put it in my pancake batter. I was going for the "chicken and waffles" flavor combo. It was pretty awesome! Top with your favorite maple syrup and you are good to go. I really enjoyed the banana and blackberry combo, and my husband said his favorite was peanut butter with chocolate chips.<br />
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<b>What are your favorite pancake flavor combos? </b><br />
<br />VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com24tag:blogger.com,1999:blog-9124878650478916708.post-2935678062473810652013-04-01T10:05:00.001-06:002013-04-01T10:05:36.797-06:00Roasted Potato & Asparagus Pizza<div class="separator" style="clear: both; text-align: center;">
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<br />Something must be in the air, because I have been seeing lots of delicious looking pizza recipes popping up around the blogs lately. I'm not complaining at all, because pizza is awesome! I finally decided to try my hand at making a homemade dough too, and it came out pretty well. I used a recipe from <a href="http://www.veggieful.com/2013/01/vegan-pizza-dough-recipe.html" target="_blank">Veggieful</a>, and topped it with a quick pizza sauce and some sliced potatoes and garlic asparagus.<br />
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<b>Roasted Potato & Asparagus Pizza</b><br />
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<i>Dough</i>:<br />
I followed Veggieful's <a href="http://www.veggieful.com/2013/01/vegan-pizza-dough-recipe.html" target="_blank">pizza dough recipe </a> <br />
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<i>Sauce:</i><br />
<div>
1 can (4 oz) tomato paste <br />
1 C water <br />
1/4 C extra-virgin olive oil <br />
2 cloves garlic, minced <br />
Pinch of salt and pepper <br />
1/2 Tbsp oregano</div>
<div>
1/2 Tbsp basil </div>
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1/2 Tbsp rosemary<br /> </div>
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Mix all ingredients well and let stand to let flavors blend.<br />
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</div>
<div>
<i>Topping</i>:</div>
<div>
3-4 medium potatoes</div>
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olive oil</div>
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salt and pepper</div>
<div>
rosemary</div>
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1 C asparagus, chopped</div>
<div>
1 clove garlic</div>
<div>
nutritional yeast<br />
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Cut the potatoes paper thin with a mandolin slicer. Toss in a large bowl with some olive oil, salt, pepper, and rosemary to taste. Spread out in a single layer on a baking sheet (I used a silpat non-stick mat) and bake for 10-12 min at 350 F. </div>
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Saute the asparagus with a splash of olive oil and 1 clove of garlic until just softened.<br />
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<br />
<i>Assembly:</i><br />
Once your pizza dough is ready and has pre-cooked in the oven, spread the sauce and then add a sprinkle of nutritional yeast. Layer the potato slices and top with the asparagus.<br />
Bake the whole pizza at 400 F for 15-20 min or until edges are slightly browned and the potatoes look crisp.<br />
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<a href="http://www.flickr.com/photos/veganfling/8607530403/" style="margin-left: 1em; margin-right: 1em;" title="potatopizza6_veganfling by veganfling, on Flickr"><img alt="potatopizza6_veganfling" src="http://farm9.staticflickr.com/8403/8607530403_f18b0b51d7_c.jpg" height="424" width="640" /></a></div>
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Next time I will bake mine a little longer - as you can see the edges of my crust didn't quite get browned enough. I also think it might be fun to cut the dough in half and make a thin crispy pizza crust. All that said, making pizza from scratch wasn't as hard as I thought! I enjoyed the flavors of the roasted potatoes and the fresh asparagus. What is your favorite pizza topping combo?<br />
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Thanks for stopping by!<br />
<br />VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com10tag:blogger.com,1999:blog-9124878650478916708.post-71280066303042371582013-03-26T07:00:00.000-06:002013-03-26T07:00:03.367-06:00Popcorn Tofu Caesar Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/veganfling/8583890917/" style="margin-left: 1em; margin-right: 1em;" title="popcorntofucaesarsalad1_veganfling by veganfling, on Flickr"><img alt="popcorntofucaesarsalad1_veganfling" src="http://farm9.staticflickr.com/8110/8583890917_2306a31b99_c.jpg" height="640" width="424" /></a></div>
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I'm always looking for new ways to jazz up my salads, and when I saw this recipe for <a href="http://thevedge.org/2013/02/tofu-popcorn-chickn-vegan-gluten-free/" target="_blank">Tofu Popcorn Chick'n from The Vedge</a>, I remembered an old favorite dish of mine with crispy chicken on top of a fresh caesar salad. I decided a vegan version of this meal would taste just as good (better!), and set about making it for an easy weeknight dinner.<br />
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<a href="http://www.flickr.com/photos/veganfling/8583890839/" style="margin-left: 1em; margin-right: 1em;" title="popcorntofucaesarsalad2_veganfling by veganfling, on Flickr"><img alt="popcorntofucaesarsalad2_veganfling" src="http://farm9.staticflickr.com/8516/8583890839_cf00ced391_c.jpg" height="424" width="640" /></a></div>
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<b>Popcorn Tofu Caesar Salad</b><br />
<span style="font-size: x-small;"><i>serves 2-3</i></span><br />
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1 head romaine lettuce, chopped<br />
1 C broccoli, chopped<br />
1 recipe <a href="http://thevedge.org/2013/02/tofu-popcorn-chickn-vegan-gluten-free/" target="_blank">Tofu Popcorn Chick'n</a> from the Vedge<br />
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optional: vegan bacon bits <br />
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<u><i>Caesar Dressing</i></u><br />
2 Tbsp cashew butter<br />
3 cloves garlic, minced<br />
3 Tbsp dijon mustard<br />
3 Tbsp nutritional yeast flakes<br />
2 Tbsp soy sauce<br />
3 Tbsp lemon juice<br />
1/4 C water<br />
1 Tbsp extra-virgin olive oil<br />
<br />
Add all ingredients for dressing to a food processor and mix until well blended.<br />
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Chop the broccoli and steam until softened.<br />
Place chopped lettuce, broccoli, and bacon bits into a bowl. Top with the dressing and toss to coat.<br />
Top with the prepared tofu popcorn chick'n pieces and serve.<br />
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<a href="http://www.flickr.com/photos/veganfling/8583890667/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="popcorntofucaesarsalad4_veganfling by veganfling, on Flickr"><img alt="popcorntofucaesarsalad4_veganfling" src="http://farm9.staticflickr.com/8388/8583890667_fafa2e8be7_c.jpg" height="424" width="640" /></a><a href="http://www.flickr.com/photos/veganfling/8583890505/" style="margin-left: 1em; margin-right: 1em;" title="popcorntofucaesarsalad6_veganfling by veganfling, on Flickr"><img alt="popcorntofucaesarsalad6_veganfling" src="http://farm9.staticflickr.com/8374/8583890505_ab6bbf57c3_c.jpg" height="640" width="424" /></a></div>
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The flavor of the Popcorn Tofu Chick'n is amazing! They are tasty all on their own, but I really enjoyed them paired with this Caesar salad for a more complete meal. I'll definitely be making this recipe again. It was great as leftovers too.<br />
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We were snowed in this past weekend, and I finally had the opportunity to spend some good quality time in the kitchen, which I've been missing lately. Looking forward to sharing some fun recipes with you all soon!<br />
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<i>Thanks for stopping by!</i><br />
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<br />VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com12tag:blogger.com,1999:blog-9124878650478916708.post-46395292372764878872013-03-20T16:01:00.001-06:002013-03-20T16:01:08.657-06:00Peanut Butter Oatmeal Chocolate Chip Cookies<br />
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<a href="http://www.flickr.com/photos/veganfling/8576009730/" style="margin-left: 1em; margin-right: 1em;" title="pboatmealchocchip1_veganfling by veganfling, on Flickr"><img alt="pboatmealchocchip1_veganfling" src="http://farm9.staticflickr.com/8231/8576009730_d61dafd4aa_c.jpg" height="640" width="424" /></a></div>
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Check these cookies out! I am dubbing these the "everything" cookies, since they have every delicious ingredient that could go into a cookie in them - peanut butter, oatmeal and chocolate chips. I already know these chewy cookies are going to become my new favorites.<br />
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<a href="http://www.flickr.com/photos/veganfling/8574915031/" style="margin-left: 1em; margin-right: 1em;" title="pboatmealchocchip3_veganfling by veganfling, on Flickr"><img alt="pboatmealchocchip3_veganfling" src="http://farm9.staticflickr.com/8107/8574915031_6cdc98225b_c.jpg" height="424" width="640" /></a></div>
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<b>Peanut Butter Oatmeal Chocolate Chip Cookies</b><br />
<span style="font-size: x-small;">adapted from the <a href="http://bankruptvegan.blogspot.com/2011/04/double-triple-threat-chocolate-chip.html" target="_blank">bankrupt vegan</a></span><br />
<span style="font-size: x-small;"><i>makes 2 dozen cookies</i></span><br />
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1 1/4 C flour<br />
4 tsp ground flaxseed<br />
1 C oats<br />
1 C brown sugar<br />
2 tsp baking powder<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 tsp vanilla<br />
1/4 C canola oil<br />
1/2 C agave<br />
3/4 C peanut butter<br />
1 C vegan chocolate chunks <br />
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Preheat oven to 350 F. Mix the oil, agave, vanilla, and brown sugar together. Add the peanut butter and combine. Add in the rest of the ingredients and stir well. <br />
Scoop the cookie dough onto a greased cookie sheet and bake for 9-11 minutes until just crisp around the edges. Let cool and enjoy!<br />
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What else would you add to these "everything" cookies to make them even more epic? <br />
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Thanks for stopping by!<br />
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<br />VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com11tag:blogger.com,1999:blog-9124878650478916708.post-22051021860105862042013-03-12T11:55:00.002-06:002013-03-12T11:55:59.085-06:00Berry Quinoa Spinach Salad with Maple Vinagrette<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/veganfling/8551969744/" style="margin-left: 1em; margin-right: 1em;" title="berryquinoasalad_1veganfling by veganfling, on Flickr"><img alt="berryquinoasalad_1veganfling" src="http://farm9.staticflickr.com/8094/8551969744_648946f1ed_c.jpg" height="640" width="424" /></a></div>
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We've been getting tons of snow here in Colorado recently, and I've decided that even though I know it's great for our dry summers, I'm totally over it. I have started listening to reggae music and pretending I'm on a tropical vacation. The other day for lunch I was craving something fresh and summery. I had all these berries in my fridge, and so this salad was born.<br />
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<b>Berry Quinoa Spinach Salad</b><br />
Fresh baby spinach<br />
cooked quinoa<br />
edamame<br />
corn kernals<br />
stawberries, or other berry of your choice<br />
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<b>Maple Vinagrette Dressing</b><br />
2 Tbsp maple syrup<br />
1/4 C extra virgin olive oil<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
squeeze of lemon juice<br />
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This is more of a "salad idea" than a real recipe - so feel free to mix in whatever you'd like! I started with a bed of baby spianch, and topped with it cooked quinoa mixed with edamame and corn, and then some sliced berries. To make the vinagrette, whisk together all the ingredients and chill until ready to serve.<br />
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Any one else ready for spring to arrive? <br />
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Thanks for stopping by!<br />
<br />VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com10tag:blogger.com,1999:blog-9124878650478916708.post-19948398852319881052013-03-08T17:00:00.000-07:002013-03-08T17:00:33.169-07:00Friday Flashback<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/veganfling/8540732784/" style="margin-left: 1em; margin-right: 1em;" title="ff3_8_13_veganfling by veganfling, on Flickr"><img alt="ff3_8_13_veganfling" src="http://farm9.staticflickr.com/8369/8540732784_c4fbfa5e31_c.jpg" height="640" width="640" /></a></div>
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I spent a day hanging out in Boulder this week, and found some great things! My friend and I went to lunch at the <a href="http://www.boulderteahouse.com/" target="_blank">Boulder Dushanbe Teahouse</a>. They have a whole menu with seemingly endless tea options, and even bring you a little timer for your table to know when your tea has steeped enough. Their menu is an international blend of dishes, of which several can be requested vegan. Above is my tea choice and the Tibetan Kong Po with tofu. The inside of this building is so cool with painted ceilings and hand carved wood - definitely check it out if you're in the area. We then wandered around Pearl Street and I scored some vegan lip scrub and balm from <a href="https://www.facebook.com/LUSHBoulder" target="_blank">Lush</a>, and found a very delicious vegan cupcake at <a href="http://www.teeandcakes.com/" target="_blank">Tee and Cakes</a>.<br />
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Another day we had a delicious lunch at <a href="http://lingerdenver.com/" target="_blank">Linger </a>in Denver. Pictured are the Butternut Squash Papusas and the Pad Thai - amazing! Below are some mini bundts we made that were supposed to be vanilla and chocolate marble. They didn't come out perfectly, but they still tasted good! The bottom right is the Superfood Salad and the Curry Split Pea soup from <a href="http://modmarket.com/" target="_blank">Mod Market</a>.<br />
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Have a great weekend!<br />
<br />VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com0tag:blogger.com,1999:blog-9124878650478916708.post-91781706653763787432013-03-04T07:00:00.000-07:002013-03-04T07:00:08.252-07:00Carrot Cranberry Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/veganfling/8517334198/" style="margin-left: 1em; margin-right: 1em;" title="carrotcranberymuffins1_veganfling by veganfling, on Flickr"><img alt="carrotcranberymuffins1_veganfling" src="http://farm9.staticflickr.com/8385/8517334198_aa160bf139_c.jpg" height="640" width="424" /></a></div>
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This week marks both my one year anniversary of eating vegan and of creating this blog! I want to thank each and every one of you for reading along and continuing to inspire me to come up with new recipes. I started this blog the same week I became vegan because I had a hunch that it would keep me motivated and help to connect with others - and boy, was I right! I'm so grateful for the people I've met in the past year, and I'm looking forward to sharing and cooking along with even more friends in the next year.<br />
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<a href="http://www.flickr.com/photos/veganfling/8516219727/" style="margin-left: 1em; margin-right: 1em;" title="carrotcranberymuffins2_veganfling by veganfling, on Flickr"><img alt="carrotcranberymuffins2_veganfling" src="http://farm9.staticflickr.com/8109/8516219727_b2c8eaf406_c.jpg" height="424" width="640" /></a></div>
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As I was thinking about what special recipe I could make to celebrate this occasion, I thought back to my first recipe I ever posted - <a href="http://veganfling.blogspot.com/2012/03/carrot-cranberry-muffins.html" target="_blank">Carrot Cranberry Muffins</a>. I realized that my one camera phone photo didn't do these tasty muffins justice at all, so I decided I would whip up another batch!<br />
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<a href="http://www.flickr.com/photos/veganfling/8517334020/" style="margin-left: 1em; margin-right: 1em;" title="carrotcranberymuffins3_veganfling by veganfling, on Flickr"><img alt="carrotcranberymuffins3_veganfling" src="http://farm9.staticflickr.com/8505/8517334020_247588acf3_c.jpg" height="424" width="640" /></a></div>
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<b>Carrot Cranberry Muffins</b><br />
2 C flour<br />
3/4 tsp baking powder<br />
1/2 tsp baking soda<br />
3/4 tsp salt<br />
3/4 tsp ground cinnamon<br />
1 C sugar<br />
1/2 C canola oil<br />
1/4 C applesauce<br />
1 C finely grated carrots (approx 2 medium)<br />
1 1/2 tsp vanilla extract<br />
3/4 C dried cranberries<br />
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Preheat oven to 375 F. <br />
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.<br />
In a large bowl, whisk together the sugar, oil, applesauce, and vanilla until combined. Mix in the grated carrots.<br />
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Stir in the dry ingredients until combined. Fold in the cranberries.<br />
Divide the batter evenly among the muffin cups.<br />
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Bake for 20-25 minutes, until the muffins are golden brown and a cake tester inserted in the center of a muffin comes out clean. <br />
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Transfer the pan to a wire rack to cool for 10 minutes. Enjoy!<br />
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Well, these muffins are just as good as I remembered and were a great way to reflect back on a full year of vegan food fun. I feel like I've learned so much, and am looking forward to lots more cooking and baking, of course!<br />
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Thank you for reading, commenting, following me on <a href="https://www.facebook.com/VeganFling" target="_blank">facebook</a>, <a href="https://twitter.com/veganfling" target="_blank">twitter </a>and <a href="http://instagram.com/veganfling" target="_blank">instagram</a>, and all the support over the last year for Vegan Fling. You all rock!<br />
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<i>Thanks for stopping by!</i><br />
<br />VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com8tag:blogger.com,1999:blog-9124878650478916708.post-7541107164469634202013-02-25T10:26:00.000-07:002013-02-25T10:26:13.848-07:00Snickerdoodle Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/veganfling/8506772303/" style="margin-left: 1em; margin-right: 1em;" title="snickerdoodles1_veganfling by veganfling, on Flickr"><img alt="snickerdoodles1_veganfling" src="http://farm9.staticflickr.com/8232/8506772303_ee9f5414c1_c.jpg" height="640" width="424" /></a></div>
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We've had some fun weather here in Colorado over the past week... I'm looking at almost a foot of snow out of my window right now. Even though we really need the moisture, I'm still not a fan of the snow at all and have no desire to go out and do anything in it. My solution to my snowed in day was (of course) to start baking! I realized I had not yet attempted to bake the fun and classic snickerdoodle cookies, so I set out to change that. <br />
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<a href="http://www.flickr.com/photos/veganfling/8506772159/" style="margin-left: 1em; margin-right: 1em;" title="snickerdoodles2_veganfling by veganfling, on Flickr"><img alt="snickerdoodles2_veganfling" src="http://farm9.staticflickr.com/8101/8506772159_eb4b7f6035_c.jpg" height="424" width="640" /></a></div>
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<b>Snickerdoodle Cookies</b><br />
<span style="font-size: x-small;"><i>makes about 2 dozen small cookies</i></span><br />
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1/2 C vegan butter<br />
3/4 C sugar<br />
1/4 C almond milk<br />
1 tsp vanilla<br />
1 3/4 C flour<br />
1/4 C cornstarch<br />
1 tsp baking powder <br />
<i>topping:</i><b><br />
</b> 1/4 C sugar<br />
1 1/2 Tbsp cinnamon<br />
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Preheat oven to 350. Soften vegan butter and with an electric mixer beat it with the sugar. Add in almond milk and vanilla and mix again. Whisk the flour, cornstarch, and baking powder together in a separate bowl, then add to the wet ingredients and mix well.<br />
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Combine the sugar and cinnamon on a plate and stir. Roll the cookie dough into balls and then roll through the cinnamon sugar mixture to coat. Place on a greased cookie sheet.<br />
Bake for 10-12 minutes then let cool.<br />
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Note: My cookies didn't really expand that much, so if you want larger cookies you can make the dough ball bigger. <br />
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<a href="http://www.flickr.com/photos/veganfling/8507881542/" style="margin-left: 1em; margin-right: 1em;" title="snickerdoodles4_veganfling by veganfling, on Flickr"><img alt="snickerdoodles4_veganfling" src="http://farm9.staticflickr.com/8102/8507881542_560c416833_c.jpg" height="424" width="640" /></a></div>
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I was actually happy that these didn't spread out too much in the oven, because they ended up being cute little round bite size cookies. Simple and tasty with a cinnamon sugar coating, these cookies are perfect for any occasion. I hope you enjoy!<br />
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<a href="http://www.flickr.com/photos/veganfling/8507881404/" style="margin-left: 1em; margin-right: 1em;" title="snickerdoodles5_veganfling by veganfling, on Flickr"><img alt="snickerdoodles5_veganfling" src="http://farm9.staticflickr.com/8526/8507881404_a7c9eebc3b_c.jpg" height="640" width="424" /></a></div>
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<i>Thanks for stopping by!</i><br />
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<br />VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com9tag:blogger.com,1999:blog-9124878650478916708.post-68115083777465424762013-02-22T08:00:00.000-07:002013-02-22T08:00:00.668-07:00Friday Flashback<br />
<a href="http://www.flickr.com/photos/veganfling/8496901728/" title="ff2_22_13_1_veganfling by veganfling, on Flickr"><img alt="ff2_22_13_1_veganfling" src="http://farm9.staticflickr.com/8231/8496901728_31a01aa442_c.jpg" height="640" width="640" /></a><br />
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I finally made it to <a href="http://lingerdenver.com/" target="_blank">Linger </a>in Denver! We went for lunch and the food was amazing. The building used to be a mortuary (see the sign above) and even though the inside was completely re-done and looks awesome, they have kept some of that theme in the restaurant which is kind of funny. We ordered the sweet potato fries to share, and then my choice was the pad thai which was delicious! It had tofu, butternut squash and papaya in it. Yeah. I know. Crazy good. We then ventured over to <a href="http://www.sweetactionicecream.com/" target="_blank">Sweet Action</a> to get some chocolate ice cream for dessert! <br />
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<a href="http://www.flickr.com/photos/veganfling/8495797289/" title="ff2_22_13_2_veganfling by veganfling, on Flickr"><img alt="ff2_22_13_2_veganfling" src="http://farm9.staticflickr.com/8239/8495797289_fd755a137b_c.jpg" height="640" width="640" /></a><br />
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Here are a few other random recent photos:<br />
1. Vegetable sushi roll and sweet potato avocado roll at <a href="http://www.yelp.com/biz/sweet-ginger-asian-bistro-denver" target="_blank">Sweet Ginger</a> in Cherry Creek.<br />
2. French bread pizza with bell peppers and vegan pepperoni<br />
3. BLAT with tempeh bacon<br />
4. Have you tried this <a href="http://shop.suzannes-specialties.com/Ricemellow-Creme-Tub-RM-0001.htm" target="_blank">ricemellow creme</a>? It's insane! <br />
5. Minestrone soup for a snowy day<br />
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Have a great weekend!<br />
<br />VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com0tag:blogger.com,1999:blog-9124878650478916708.post-63402748912684198852013-02-21T14:04:00.000-07:002013-02-21T14:04:05.114-07:00Spinach Artichoke Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/veganfling/8496145494/" style="margin-left: 1em; margin-right: 1em;" title="spinachartichokepasta1_veganfling by veganfling, on Flickr"><img alt="spinachartichokepasta1_veganfling" src="http://farm9.staticflickr.com/8247/8496145494_90fbb16d04_c.jpg" height="640" width="424" /></a></div>
<br />I've been feeling quite unmotivated when it comes to dinners lately. I was looking for something that was quick and easy, but also a little different than the standard spaghetti with tomato sauce. I had some artichokes that I was bookmarking for Kristy's <a href="http://keepinitkind.com/spinach-artichoke-soup/" target="_blank">yummy looking soup</a>, but we decided we were really in more of a pasta mood and this dish was born! <br />
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Basically all I did was make this delicious spinach and artichoke dip from <a href="http://ohsheglows.com/2011/02/05/spinach-artichoke-dip-party-menu-planning/" target="_blank">Oh She Glows</a>, and then stir it into some pasta and top it with some bread crumbs - but I was pleasantly surprised with how it came out. Since I'm not the biggest fan of the vegan cheeses out there, I'm glad this recipe doesn't use it but instead has a helping of beans hiding in the sauce.<br />
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<b>Spinach Artichoke Pasta</b><br />
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<span style="font-size: small;"><span style="font-size: small;">1 recipe of <a href="http://ohsheglows.com/2011/02/05/spinach-artichoke-dip-party-menu-planning/" target="_blank">Sp<span style="font-size: small;">in<span style="font-size: small;">ach Artichoke <span style="font-size: small;"><span style="font-size: small;">D</span>ip from </span></span></span></a></span><a href="http://ohsheglows.com/2011/02/05/spinach-artichoke-dip-party-menu-planning/" target="_blank"><span style="font-size: small;">O</span>h <span style="font-size: small;">S</span>he <span style="font-size: small;">G</span>lows</a></span><br />
1 lb penne pasta<br />
1/3 C almond milk<br />
1/3 C mushrooms, chopped<br />
panko crumbs <br />
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Make the spinach artichoke dip, and bake according to the directions. Meanwhile, boil your pasta and saute your mushrooms. (You could add the mushrooms into the dip before baking too, but I forgot!). Drain your pasta and once your dip is done baking, scoop it onto the pasta. Add in the mushrooms and almond milk, and stir to combine. If you want the pasta creamier you can add more almond milk as needed. Top the pasta with panko crumbs to serve.<br />
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<a href="http://www.flickr.com/photos/veganfling/8495041617/" style="margin-left: 1em; margin-right: 1em;" title="spinachartichokepasta4_veganfling by veganfling, on Flickr"><img alt="spinachartichokepasta4_veganfling" src="http://farm9.staticflickr.com/8384/8495041617_c19e8813e0_c.jpg" height="640" width="424" /></a></div>
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This was a great and easy weeknight dinner, which is right up my alley. I hope you enjoy it!<br />
I also wanted to share a photo of the great new stack of cookbooks that I got as birthday gifts - I'm so excited to check out of all these!<br />
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Thanks for stopping by!VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com6tag:blogger.com,1999:blog-9124878650478916708.post-48611129017795210782013-02-14T07:00:00.000-07:002013-02-14T07:00:09.309-07:00Frosted Heart Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/veganfling/8471614797/" style="margin-left: 1em; margin-right: 1em;" title="frostedsugarcookies1_veganfling by veganfling, on Flickr"><img alt="frostedsugarcookies1_veganfling" src="http://farm9.staticflickr.com/8238/8471614797_9aee840336_c.jpg" height="424" width="640" /></a></div>
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Happy Valentines Day to all my fabulous readers! I wanted to share these fun heart shaped cookies with you today in honor of the holiday of love. <br />
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<a href="http://www.flickr.com/photos/veganfling/8472707860/" style="margin-left: 1em; margin-right: 1em;" title="frostedsugarcookies2_veganfling by veganfling, on Flickr"><img alt="frostedsugarcookies2_veganfling" src="http://farm9.staticflickr.com/8110/8472707860_d4502d2b35_c.jpg" height="640" width="424" /></a></div>
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I got it in my head that I wanted to make heart cookies and so I made it my weekend mission to find a heart-shaped cookie cutter and get down to business. My original plan was to make simple sugar cookies and use them to top my <a href="http://veganfling.blogspot.com/2013/02/vanilla-cupcakes-with-chocolate.html" target="_blank">vanilla cupcakes with chocolate buttercream frosting</a>, but once I had my cupcakes done I realized I didn't want to smoosh the pretty frosting down with a cookie. I also had some frosting leftover from the cupcakes so I decided to frost and sprinkle the cookies too! It turned out to be a pretty good plan, I think. <br />
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<b>Frosted Heart Sugar Cookies</b><br />
<span style="font-size: x-small;"><i>makes about 2 dozen small to medium cookies</i></span><br />
<b> </b><br />
1 C flour <b></b><br />
1/2 C sugar<br />
1/2 C vegan butter<br />
1 tsp baking powder<br />
1 tsp vanilla extract<br />
optional: chocolate frosting recipe <a href="http://veganfling.blogspot.com/2013/02/vanilla-cupcakes-with-chocolate.html" target="_blank">here</a>, sprinkles<b><br />
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Preheat oven to 350 F<b>. </b>With an electric mixer, cream the butter and sugar together. Add the vanilla and mix. Sift the flour and baking powder then mix into the butter mixture until a dough if formed. Place in plastic wrap and refrigerate for 1 hour.<br />
Roll the dough out and cut with the cookie cutters of your choice.<br />
Bake for 12-15 minutes and let cool before topping with frosting and sprinkles.<br />
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<a href="http://www.flickr.com/photos/veganfling/8465502249/" style="margin-left: 1em; margin-right: 1em;" title="vanillachocolatecupcakes6_veganfling by veganfling, on Flickr"><img alt="vanillachocolatecupcakes6_veganfling" src="http://farm9.staticflickr.com/8376/8465502249_0fb5ebe8ef_c.jpg" height="640" width="424" /></a></div>
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These cookies might not be the neatest or prettiest things I've ever made, but as long as they taste good I don't mind! Are you a fan of frosted cookies or do you prefer them plain? Personally I think sprinkles make everything a little more fun.<br />
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As always, thanks for stopping by. I hope you are spending the day with those you love! <br />
<br />VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com10tag:blogger.com,1999:blog-9124878650478916708.post-29083197504341489372013-02-11T16:41:00.000-07:002013-02-11T17:06:20.667-07:00Vanilla Cupcakes with Chocolate Buttercream Frosting<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/veganfling/8465502881/" style="margin-left: 1em; margin-right: 1em;" title="Vanilla Cupcakes with Chocolate Buttercream Frosting | Vegan Fling"><img alt="vanillachocolatecupcakes1_veganfling" src="http://farm9.staticflickr.com/8514/8465502881_23f5b20d46_c.jpg" height="640" width="424" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/veganfling/8466598722/" style="margin-left: 1em; margin-right: 1em;" title="Vanilla Cupcakes with Chocolate Buttercream Frosting | Vegan Fling"><img alt="vanillachocolatecupcakes4_veganfling" src="http://farm9.staticflickr.com/8252/8466598722_2814fbcffa_c.jpg" height="424" width="640" /></a></div><br />
Happy Valentines Week! I've always loved valentines day, maybe because it happens to also be my birthday so I had two reasons to party and eat cake. People ask me if I disliked my birthday falling on a holiday when I was a kid, but I didn't mind - everyone was swapping cards and eating candy, so it just made it feel like everyone was celebrating!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/veganfling/8466598846/" style="margin-left: 1em; margin-right: 1em;" title="Vanilla Cupcakes with Chocolate Buttercream Frosting | Vegan Fling"><img alt="vanillachocolatecupcakes3_veganfling" src="http://farm9.staticflickr.com/8371/8466598846_0abd8b9eca_c.jpg" height="640" width="424" /></a></div><br />
I enjoy experimenting and trying new flavor combinations in my desserts, but I still have a soft spot for the classics. These vanilla cupcakes with chocolate frosting is perfect to bring to parties or make for any special occasion. I topped them off with some pink sprinkles in honor of valentines day. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/veganfling/8465502757/" style="margin-left: 1em; margin-right: 1em;" title="Vanilla Cupcakes with Chocolate Buttercream Frosting | Vegan Fling"><img alt="vanillachocolatecupcakes2_veganfling" src="http://farm9.staticflickr.com/8507/8465502757_503b14c3c0_c.jpg" height="424" width="640" /></a></div><br />
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<b>Vanilla Cupcakes with Chocolate Buttercream Frosting</b><br />
<span style="font-size: x-small;"><i>makes 12 cupcakes</i></span><br />
<span style="font-size: x-small;"><i>adapted from <a href="http://www.amazon.com/Vegan-Cupcakes-Take-Over-World/dp/1569242739/ref=pd_ecc_rvi_2/104-8110381-2073509?ie=UTF8" target="_blank">vegan cupcakes take over the world</a></i></span><br />
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For the cupcakes: </u><br />
1 C almond milk<br />
1 tsp apple cider vinegar<br />
1/3 C canola oil<br />
3/4 C granulated sugar<br />
2 tsp vanilla extract <br />
1 C all purpose flour<br />
1/4 C coconut flour (or all purpose flour) <br />
2 Tbsp cornstarch<br />
3/4 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
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Preheat the oven to 350 and line your muffin pan with cupcake liners.<br />
Whisk together the milk and the apple cider vinegar and set aside for a few minutes so it will curdle.<br />
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Beat the milk mixture, oil, sugar, and vanilla together in a large bowl.<br />
Sift together the flour, cornstarch, baking powder, baking soda and salt. <br />
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Mix everything together until smooth.<br />
Fill cupcake liners 2/3 way full, and bake for 20-22 minutes Let cool completely before frosting.<br />
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<u>For the frosting:</u><br />
1/4 C vegetable shortening<br />
1/4 C vegan butter, softened<br />
1 1/3 C powdered sugar<br />
1/3 C cocoa powder<br />
1/2 tsp vanilla extract<br />
3 Tbsp almond or soy milk<br />
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<div style="text-align: left;">Cream the shortening and butter together with an electric mixer. Slowly add the powdered sugar, mixing well each time. Add in the cocoa powder, vanilla and almond milk and mix again. Spread onto your cupcakes or use a frosting piping bag.</div><div style="text-align: left;">Optional: top with sprinkles!</div><div style="text-align: left;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/veganfling/8465502345/" style="margin-left: 1em; margin-right: 1em;" title="Vanilla Cupcakes with Chocolate Buttercream Frosting | Vegan Fling"><img alt="vanillachocolatecupcakes5_veganfling" src="http://farm9.staticflickr.com/8091/8465502345_92be40d69a_c.jpg" height="640" width="424" /></a></div><br />
I also figured out the secret ingredient to getting that perfect fluffy frosting. I had made a chocolate buttercream <a href="http://veganfling.blogspot.com/2012/03/chocolate-buttercream-frosting.html" target="_blank">before </a>and it <i>tasted </i>great, but it really wasn't fluffy. This time I added in vegetable shortening, and that did the trick.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/veganfling/8465502249/" style="margin-left: 1em; margin-right: 1em;" title="Vanilla Cupcakes with Chocolate Buttercream Frosting | Vegan Fling"><img alt="vanillachocolatecupcakes6_veganfling" src="http://farm9.staticflickr.com/8376/8465502249_0fb5ebe8ef_c.jpg" height="640" width="424" /></a></div><br />
I also made these heart shaped frosted sugar cookies. Check back later this week for the recipe! <br />
I thought I'd include this last photo so you all could see what happens when you run out of the fun pink cupcake papers and all you have left are Halloween themed ones...<br />
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Happy Valentine's Day!<br />
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VeganFlinghttp://www.blogger.com/profile/11558032835986631399noreply@blogger.com5