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Dry ingredients

4 earl grey teabags (or 4 teaspoons loose earl grey tea)
1 1/4 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt

Wet ingredients

2/3 cup non-dairy milk (such as soy or almond)
1/3 cup light oil (such as canola or vegetable)
2 tablespoons apple cider vinegar
1 teaspoon vanilla extract

Frosting

1/4 cup vegetable shortening
1/4 cup vegan butter
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 earl grey teabag (or 1 teaspoons loose earl grey tea)
Boiling water

Preheat oven to 350F.
Line a cupcake pan with 12 cupcake liners, or lightly grease the pan and set aside.

For the cupcakes
Cut 4 teabags open and empty the contents into a small bowl.
If the tea is a fine grind, you are good to go
If the tea you are using has big leaves or is coarser, pulse it in a food processor, blender, or grind in mortar and pestle until it’s a finer grind, but not powder

Add the tea to a large mixing bowl along with all of the dry ingredients: the flour, sugar, baking soda, and salt and mix together
In a medium bowl, mix together all the wet ingredients: the non-dairy milk, canola oil, apple cider vinegar and vanilla
Pour the wet into dry, and using a spoon mix until the ingredients are just combined
Don’t overmix

Divide the batter evenly among the 12 cupcake liners and bake in the oven for 18-20 minutes until the cakes have risen and a toothpick inserted in the center comes out clean.

For the frosting
Let cupcakes cool completely before frosting.
Put the teabag into a small mug and pour in the boiling water
You will only need about 2 tablespoons of the brewed tea, but make a bit extra just in case
Let steep until cool, do not remove the teabag! You want the tea to be very strong
In a mixer, blend the vegetable shortening, vegan butter, powdered sugar and vanilla extract along with 1 tablespoon of the cold extra strong brewed tea
Add 1 more tablespoon of the brewed tea, if needed to reach desired consistency
Frost cupcakes as desired.

Serves 12

Recipe from It Doesn’t Taste Like Chicken website

 

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1 banana, peeled and very ripe, cut into chunks
1 cup fresh berries; strawberries, blueberries, blackberries, or your favorite
1/2 cup frozen blueberries
2 Tablespoons pure maple syrup
1 teaspoon vanilla extract
1/4 cup chia seeds

Place banana, berry blend and frozen blueberries, maple syrup and vanilla in a high-powered blender.
Blend on high until smooth; approximately 45 seconds.
Transfer mixture to a wide-mouth Mason jar and stir in chia seeds, making sure seeds are mixed throughly into the mixture.
Cover jar and refrigerate for 1 -2 hours, or overnight, until mixture has solidified into a pudding-like consistency.
Serve chilled.

Serves 2

Inspired by a recipe found in the Costco Connection

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1 banana, medium ripe, mashed
2 cups non-dairy milk, like almond
3 cups rolled oats
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon sea salt
2 teaspoons vanilla extract
2 cups blueberries
1/4 brown sugar

Preheat oven to 350°F.

In a large mixing bowl, whisk mashed banana and milk until smooth.
Mix in remaining ingredients until well combined.
Divide oatmeal mixture into 12 muffin cups (for larger muffins, use 6 cup muffin tin)
Bake 25 minutes, until firm.
Cool muffins in tin before removing them.

6 or 12 Muffins

Options: may mix in chocolate chips and/or nuts before baking.

Inspired by a recipe from Costco

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1/2 cup non-dairy butter, softened
1/2 cup sugar (plus more for topping)
1/4 cup brown sugar
1 tsp pure vanilla extract
1/4 cup pumpkin puree
1 1/2  cups unbleached all-purpose flour
1/2 Tablespoon cornstarch or potato starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg, grate fresh, if available
3/4 teaspoon ground cinnamon
1 Tablespoon unsweetened almond milk (or other non-dairy milk)

Preheat oven to 350°

Add softened butter to food processor; blend until smooth.
Add sugar, brown sugar and vanilla and blend until fully incorporated.
Add pumpkin and mix.
Sift dry ingredients into a mixing bowl.
Add to pumpkin mixture.
Mix until incorporated, being careful not to over mix.
Add almond milk and mix until a soft dough is formed.
Freeze dough for 15 minutes, or refrigerate for 30 minutes (or chill overnight).
Scoop out heaping 1 Tbsp amounts of dough and roll into balls.
Place on a baking sheet, fitted with parchment paper, 2 inches apart to allow for spreading.
Dip a glass into sugar and then gently smash the cookie ball down into a disc.
Bake on the center rack for 10-12 minutes or until slightly golden brown.
Let rest on pan for a few minutes.
Then transfer to a cooling rack to cool completely.

Makes 22 cookies

Inspired by the Minimalist Baker

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1/2 cup almond milk, or more
4 ounces non-dairy yogurt
1 tablespoon almond butter
1/4 cup fresh strawberries
1/4 cup fresh blueberries
1/2 ripe avocado, sliced
1 brownie (your favorite), divided

Place all the ingredients in a blender.
Blend until smooth.
Add more milk, if too thick.
Garnish with other brownie half.

Serves 1

Note: Make your own Chocolate Brownies

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Apple Filling
5 to 6 cups peeled and sliced apples
2 tablespoons fresh lemon juice
¼ cup sugar
1 cup pecans or walnuts
1 tablespoon ground cinnamon

Cake batter
2 cups sugar
1 cup vegetable oil
1 tablespoon vanilla extract
½ cup fresh orange juice
6 teaspoons Ener-G egg replacer
8 tablespoons warm water
3 cups flour
1 tablespoon baking powder
½ teaspoon salt

Topping
1 teaspoon ground cinnamon
1 teaspoon sugar
Mix together in a small cup.

Preheat oven to 350°. Grease and flour 10 inch tube or bundt pan.

Apple Filling
In a large bowl, toss apple slices and nuts with lemon juice, sugar and cinnamon.

Cake Batter
In a mini-food processor or a comparable container, thoroughly mix Ener-G egg replacer with warm water until frothy.
In a electric mixer or food processor, combine sugar through egg replacer mixture. Beat or blend until smooth.
In a medium bowl, using a fine-mesh strainer or sifter over it, add flour through salt.
Add flour mixture to the batter. Blend until smooth.
Spoon approximately one-third of batter into prepared pan. Cover with one half apple mixture. Repeat with one-third batter and layer remaining apple filling. Top with remaining batter.
Sprinkle lightly with topping.
Place cake on top of two baking sheets. Bake for 60-70 minutes, or until top is slightly crusted and wooden pick inserted in center comes out clean.
Remove from oven. Allow cake to rest in pan for 20 minutes before removing.

Serves 8 to 10

Note: Best ever apple cake!

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16 ounces fresh strawberries, hulled
1 1/2 cups (or one 13 1/2-ounce can) coconut milk or almond milk
1/4 cup honey, or to taste
1 vanilla bean, scraped, or 3 teaspoons of vanilla extract
3/4 teaspoon finely grated lime zest
1/2 cup chia seeds

Place the strawberries, coconut milk, honey, vanilla, and lime zest in a blender and blend until smooth.
Taste and add more honey if desired.
Place the chia seeds in a large bowl, pour the strawberry mixture on top, and whisk thoroughly. Let stand for 10 minutes and whisk again.
Cover and refrigerate for at least 4 hours and up to 3 days.
Stir the pudding before serving.
The longer it sits, the thicker the pudding will become; if it is too thick, whisk in a little water (or coconut water).

Spoon into individual cups or bowls and garnish.

Serves 4-6

Note:
Sweeteners: Honey may be substituted with other sweeteners like maple syrup, agave nectar, etc.
Garnish ideas: strawberries, coconut flakes, lime zest, chopped or slivered nuts, fresh mint.

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Tart Filling
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 large pears, peeled, cored and thinly sliced
2 tablespoons fresh lemon juice
lemon zest from one lemon
Dash of salt
1/4 cup orange marmalade (for glazing)

Tart Filling Directions
In a large bowl, add the sugar, cinnamon, ginger, lemon juice, lemon zest.
Mix to combine.
Add the pears and toss to coat. Set aside.

Tart
No-Fail Pie Crust recipe, or your favorite recipe, chilled
1 tablespoon non-dairy milk
1 tablespoon amber agave syrup
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Preheat oven to 425ºF.

Line a baking sheet with parchment paper.
In a small bowl, add the non-dairy milk and agave syrup and whisk together.
In another small bowl add the sugar, cinnamon and ginger.
Mix to combine.

On a lightly floured surface, roll the chilled pie dough into a 13 inch x 10 inch rectangle.
Place dough on baking sheet.
Place the pears in two shingled rows across the tart to cover the tart completely.
Roll 1-inch of each side of the tart upwards and fold into the center.
Brush the edges of the pie dough with milk/syrup mixture.
Dust with cinnamon-sugar-ginger mixture.
Bake at 425ºF for 10 minutes, then reduce the oven to 350ºF.
Continue baking for 20 minutes.
Remove from the oven to a baking rack and allow to cool.
While still slightly warm, brush tart with orange marmalade.

Serves 4-6

Note: Can substitute apples for the pears.

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3 pounds cooking apples, unpeeled, not cored and cut into quarters
1/2 to 3/4 cup apple cider or apple juice
1 cinnamon stick

In a large saucepan, place apples, apple cider or apple juice and cinnamon stick.
Cover and simmer, stirring often, over medium-low heat until soft, but not mushy, about 20 minutes.
Remove from heat and let cool.
Using a food mill, placing it over a large bowl, pour apple mixture (remove cinnamon stick) into the food mill and process.
Chill applesauce.

Serves 4 to 6

Note: Use a combination of sweet-tart apples like Gala, Fuji, Jonagold, McIntosh, Golden Delicious for a great tasting sauce.

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2 ripe medium bananas
2 tablespoons fresh lemon juice
1/2 cup toasted wheat or oat cereal
3 cups chopped fresh fruit, or fresh berries

Place bananas in a medium bowl.
Add lemon juice.
Mash and stir bananas and lemon juice until the mixture is the texture desired.
Assemble parfaits in short, wide glasses in alternating layers of mashed banana, cereal, and fruit until all is used up.
Serve immediately.

Serves 4

Note: For added protein, substitute one cup of silken tofu for one of the bananas.