The World is a Beautiful Place

I am so overwhelmed with the generosity and kindness from complete st angers who attended our Vegan Bake sale yesterday. We earned 976 dollars for the Raven House and my heart is filled with pride knowing how many gracious people live in Arizona. I made new friends, had great conversations and brought the smile to the face of a little girl with both celiacs and a soy allergy, she was able to enjoy a gluten free coconut brownie that I made and that just reaffirmed why I want to open a bakery. I want to provide cruelty free goodies to everyone, this includes people with allergies and issues with certain foods. Thank you to everyone who volunteered, made wonderful treat, purchased these wonderful treat and spread the word. There was a lot of networking going down for this bake sale and word of mouth made all of this possible. OK, enough of this, bring on the photos!




these are just a few items I made, to see more check out my flickr

the donated goodies from a few awesome others, this is not all of the photos, but I didn't want to inundate everyone with photos of yummy goodness

Taking on the V-Con pt. 4

Hello coconut. Hello pie. I love you. I have eaten 3 slices of you and I loved every bite. I wish you could be there for me always, but alas you are dwindling down to nothingness. Timmy and I will share in our memories of you often. "Remember when Pie was so sweet to us?" Timmy will ask and I will reply, "Of course, Pie was the sweetest." and we will rejoice in thoughts of you.

This week the recipe in the Veganomicon sent my heart all a flutter. As you may have gathered I love desserts, I love making them, decorating them and most of all eating them. I do not have one sweet tooth but twenty-eight. The recipe: Lost Coconut Custard Pie. Are you drooling yet? I am. I was so very anxious to make this thing that I failed at taking photos for every step of the process but the recipe is not hard to follow and is pretty versatile, so you can really add or change the basic ingredients.


ingredients: coconut milk, non-dairy milk, arrowroot, agar agar, vanilla extract, coconut shreds, strawberries and lemon.

Arrowroot is very similar to cornstarch and is used in this recipe to thicken the milks, and agar agar is a seaweed that when heated with a liquid makes it gelatinous. I like that word, gelatinous. Beside the baking of the pie crust the recipe is made on the stove top which pleased me immensely in this 110 degree heat.


baked pie crust and warm custard ready for some refrigerator action

I fear I did not chill my little pie long enough but I was pacing the kitchen like a maniac waiting for dessert. I had some the next day and I think the flavor was more intense and yummy, so if you make this, make it a day ahead.


I made a crumbled chocolate cookie crust and topped the pie with fresh strawberries and melted chocolate.


Okay, I am going to eat another slice right now. I hope you enjoy the photos enough to go out and but the Veganomicon, make this recipe and share your results with me.

Vegan Bake Sale

I have been a busy girl shopping, plotting, networking and I kinda spaced on my Ask A Vegan feature but that is OK because (insert super cool hero themed music here) the wonderful Tracy at Strawberry Hedgehog has been working tirelessly for the last month or so planning a Vegan Bake sale that is going to be of epic proportions. As per our usual the bake sale profit will be going to a charity/non-profit organization and this sale is for The Raven House in Arizona. The Raven House has 90 plus animals on it's farm that need our help to get them clean water, food and health care. If you live in AZ and will be in Tempe I highly suggest you check this benefit out. Tracy, Kenike, Katie and a few more that have been featured on my blog will all be there with beautiful and tasty baked goods. Stop by, say hello and enjoy a treat or two...or heck even three! (:

Love,
Rikki Cupcake

Blog Awards

First and foremost I would like to thank little baby Jesus for making all of this possible, I would like to thank my moms, and oh wait, this is not that kind of award...woopsie! Ha! Little baby Jesus, I love saying that. I was nominated by two very lovely ladies Courtney and Beckie. I am sure you know them both, but if not I suggest you check out their blogs and make some new hip friends. There are some rules that come with this award (a few little strings attached, but kinda a fun thing.) rule 1: thank the person who nominated you.

1. I will thank Courtney first, because she awarded my blog yesterday but I was too lazy to post about it until just now. (: Courtney is awesome and I have a bit of a girl crush on her, but don't tell her OK? Then there is Beckie who could be my style twin, she is cute, clever and fun to email.

Rule #2 Share 7 things about yourself

1. I used to work at a porno store. Yep almost 10 years ago I was in the biz. I just told Josh and Katie this last night and Josh thought I was making up stories when I told them about things that happened while I worked there and the movies I saw during my employment there. I worked there for about a year and then quit with like seven other employees. It was fun and crazy and sometimes really creepy working there. The god thing is that job taught me how to stick up for myself. I was confronted with many an uncomfortable situation but handled all of them with strength and confidence.



2. I have a band tattoo. I am that loser with a band logo tattooed on her forearm. I am a walking billboard. The only problem, this band is not my favorite band and in fact I really haven't liked their last three or four albums. I did go to one of their shows recently and thought they were starting to look old, they were sloppy and everyone else at the show was 16. I will say though when I look at my tattoo I remember being 17 and sitting in my bedroom singing along to all of their songs and feeling like for the first time in my life someone else felt the same as I did in that moment of my life. And for that I will be forever grateful.



3. My sister, my friends Ryan and Jeremiah and ex-husband all have the same band tattoo. You may have noticed something in that last sentence. So number three... I was married before. I am a divorcee. But it is cool. Just like having tall bangs in the eighties it is something I wish I hadn't done, but it makes me who I am today.



4. I like Courtney, do not EVER want to have children. I have no patience for children. They are cute and silly but they are cuter when admired from a distance, a very far distance. I do have friends who have wonderful children and their kids love me, but I think that i because I am a child myself. This is not something that will change when I get older. My grandmother has come to accept this, so she calls Addie and the others her furry grandchildren.

5. Speaking of my grandma, I was raised by my grandparents. My sister and I both went into their custody when our mom died, I was three and my sister ten. So, if I ever say ice box or davenport, you know why. Grandparents have the funniest slang.

6. I love chocolate. I could eat it everyday, all day. I also love coffee. I could bathe in it while eating a chocolate bar. Yummy!



7. I am tall for a girl. I am not a giant but all of my girl friends are smaller than I am. I have large feet too. ugh...I have a hard time finding cute shoes that fit me.


ok, I am not THAT tall


Now I have to award 15 other blogs...so here it goes

1. Unkamama
2. Getthewordsout
3. Chicos and Beans
4. Cupcake Kitteh
5. she waits for whispers
6. strumpet's crumpets
7. Tea Talk
8. The Vegan Mouse
9. the wardrobe diaries
10. Time for tea, love
11. Vegan Conversion Challenge
12. Kim-Anh Nguyen Art
13. Stuff You'll Love
14. Poppytalk
15. Go Vegan Meow

Get ready ladies...

Taking on the V-Con Pt. 3

I know, today is Wednesday, which means I was supposed to post my Veganomicon recipe challenge yesterday. The funny thing about yesterday, it was bloody hot as hell outside and after my bike ride home from work I turned into a liquid puddle on the couch. I have said it before but Arizona in the summer is horribly cruel. For anyone who hasn't been to Arizona in the summer months try placing your head in a hot oven and see why no one in their right mind lives here in June or July. Which reminds me, yesterday I saw a bumper sticker on an extremely large truck that read, "...but it is a dry hate." I laughed so hard I almost peed. I am sure many of you know about the new immigration bill that passed a few months ago here in AZ and unlike our governor and sheriff, not ALL of us agree with the SB1070 bill. So even though the person drove a horrible gas guzzling vehicle I gave them a nod of approval when passing by.

Anywho...this weeks V-Con challenge was Braised Seitan with brussels sprouts, kale and sun-dried tomatoes. I am not going to lie, I wouldn't have picked this recipe myself, even though kale and brussels sprouts are my most favorite of the green veggies it is just (once again) way too hot to be making anything in the kitchen. Luckily nothing had to go into the oven but cooking anything in the summer months here is asking for some sweaty under garments. I know, I am a big baby, I hate being hot, I dislike being stinky but I powered through it. I let the steam fog up my glasses and I ate a warm fall meal in summer. It was tasty, Timmy had two bowls but I think I would have appreciated more if I were eating it in November. I think my taster palette is broken, Courtney said hers had an overwhelming taste from the red wine, whereas I barely tasted the wine in my version. I also thought it could have used more seasonings. I served mine with wild rice but I think in November I will serve it with butternut or spaghetti squash. Hmmmm squash.. om nom nom nom.



So here is the ingredient list and here are my photos...



2 T Olive Oil
6 Shallots
2 C Seitan
1/2 Pound of Brussels Sprouts, quartered
4 Garlic Cloves
1/2 t Dried Thyme
1/2 t Dried Basil
1/2 t Dried Tarragon
Salt
Pepper
1/2 C Sun-Dried Tomatoes
2 C Vegetable Broth
1/4 C Red Wine
4 C Kale



chop up your prepared seitan and saute in olive oil with shallots, saute until golden brown


after that add in the brussels, garlic, the seasonings and saute a few more minutes, then add sun-dried tomatoes

then add in the broth and red wine


let the kale simmer down now, simma down naw!


eat it up, yum!

Ask A Vegan! Pt. 8

I cannot believe this is the eighth Ask A Vegan! I have been having so much fun with this and I love all of the different responses, photos and delicious recipes submitted. Everyone who has participated thus far has really impressed me with their honest answers and their willingness to share their Vegan stories with me and those who visit my little blog. This week is no different. Kenike (not her real names but has asked to remain semi-anonymous) is quite a resource for those new to Veganism, or seasoned veterans and she is especially helpful for residents of Arizona like myself. She lists hot spots in the valley to check out for Vegan grub, she posts recipes, links, articles regarding a plant-based diet and she even has her Fashion Fridays where she finds animal rights clothing and shares the images with her followers. I had the pleasure of meeting Kenike in May at the Vegan bake sale hosted by Kim (who will be featured on here too) and myself. I talked with Kenike, ate her peanut butter cups and stood next to her for almost three hours without realising that she was who she is. I had seen her blog and loved it, and there she was next to me and I was clueless! (: I know better now, and I look forward to more chatting and sharing of yummy foods at our next bake sale in July. And now...Kenike

Name: Kenike [keh-nee-keh]
Age: 34
Location: Mesa
Website: Chicos and Beans: A Desert Vegan Survival Guide



How long have you been Vegan?
4 years and 3 months. I went vegan on April 1st, 2006. Before that I was lacto-ovo vegetarian for 5 years. But I first wanted to go vegan when I was 14. It was a long journey.

What made you decide to go Vegan?
Originally, River Phoenix inspired me to go Vegan when I was 14 years old. I loved that boy. (You can read the whole story on my blog.) The sum-up is I never really lost that desire to go vegan, but I suppressed it because my family pressured me and then I didn’t think I could do it. Years later, I went vegetarian after making chicken a few times and being completely grossed out by the meat. Then I read an article (I don’t even remember what I read) that stated dairy and egg animals are often treated worse than animals used for meat. Then it didn’t seem to be enough to just stop eating meat. There were still millions of animals being tortured to death as a result of choosing dairy and eggs. I had to give myself a month-long trial to see if I could do it, because I didn’t think I could. But I totally did it, and it was easy, and I never looked back.

How do you feel health wise with this diet choice?
I feel great. I eat much healthier, less processed foods, than I did as an omnivore and even as a vegetarian. However, I still tend to be a junk food vegan and will indulge in chips, cookies, and fried foods. When I eat closer to a macrobiotic vegan diet, I feel the best I have ever felt in my life.

Are you open about your Veganism?
Absolutely. I usually only bring it up when I will be sharing a meal with someone or if someone else brings up veganism or the conversation provides a gentle opportunity for me to share information about veganism or animal rights. I try to be a vegan role model for the people I encounter in life, so I am always willing to talk about it and answer questions. Tho don’t ask me for facts, I never remember those. And I try to avoid talking about it at the dinner table because that always gets a little dicey, but that’s usually when I get asked the most about it. I usually say, you know, I’d be happy to talk about that with you a little later.

My family talks about my veganism with other people though, and they often call me up and say things like, so-and-so at work has a question or wants a recipe or needs a restaurant recommendation. I love being asked those things. I didn’t have any experienced vegan mentors when I started out and I pretty much had to learn by trial and error. Now that I have 4 years under my belt, I have answers to most vegan needs, which is why I started the Chicos and Beans blog. It gives my family and friends a place to go to learn more about my diet/lifestyle, or they can refer others, and most importantly, it’s there for new and current vegans to find what they need, especially local vegans.


with Gabriel

If so, are you involved in any activism i.e. protests, leafleting etc…
My activism is very low-key. I have participated in Vegan Voices (via AZVegan.org) a few times, that’s where vegans and activists get together and hand write letters to companies for various animal/vegan causes. I’ve done a few Farm Sanctuary walks and the fundraiser dinner. I stick animal rights stickers on the envelopes to all my paper bills that I mail. I have a vegan bumper sticker (though I am just waiting for the day where my car suffers some trauma because of it). I actively promote vegan food by baking and cooking for friends. Probably my favorite activism is my tradition of having a vegan thanksgiving every year, I call it the Thankful Veg-head Dinner. Approximately 2 weeks before Thanksgiving I make this huge vegan feast and invite my family and friends; omnivores, vegetarians, and vegans alike. It gets a little crazy but it is the most awesome time with some of the best vegan food. Everyone, including the omnivores, goes home with a full, happy belly.

What does your family, friends, co-workers think about your diet?
This is a mixed bag. My sister and brother-in-law are especially awesome at making me vegan treats all the time. My family and friends usually compromise with restaurants, aiming for vegan-friendly ones when we are together. And for home-made meals, my family and friends usually check in with me to make sure they have something for me or that I am taking care of my own food needs depending on the situation. I almost always bring something to share as part of my vegan activism, as well as to prevent my starvation. That doesn’t mean some of them don’t shake their head at me or completely mock my food choices or grumble about “catering” to my food needs, because it still happens. But it’s not some crazy kind of food/family war zone, just the occasional insensitive comment here and there. I’ve had plenty food victories as well. My meat and potatoes dad liked this pesto tapenade I made so much that he made it to take to a work potluck. And he couldn’t tell the difference when I veganized the family’s carrot cake recipe. SCORE!

What advice would you give those interested in becoming Vegan?
Network with other vegans! You need these vegan friends to commiserate with, and for tips and recipe ideas. Join a vegan meet-up group and go out to eat with them or participate in one of their potlucks. Read tons of vegan blogs. Buy VegNews Magazine. Focus on doing what you can and on being consistent, but not on being a “perfect vegan”, there’s no such thing.

Would you eat at Mc Donald’s if they carried a Vegan burger?
While I go out of my way to avoid McDonalds because they lie about their ingredients and even their fries aren’t vegan, I have to say “possibly” on this. The thing is, I’ve travelled enough to know that sometimes there are very few options available to a vegan. Say I am driving across country and starving and I am short on time and not familiar with the area and there’s a McDonalds in this small town I am driving through, so maybe I stop for a vegan burger. Now, hopefully, I have planned my trip a helluva lot better than that and have no need to stop at McDonalds, but I can’t say never. And travelling internationally, especially where I don’t speak the language, there are some situations where an international chain with a reliable menu is a lifesaver, and the McDonalds vegan burger would be a viable option for me. Again, hopefully I’ve planned better and actually try to enjoy the native vegan fare, but the plan doesn’t always come together. And there is something to be said for the idea that if vegans boycott all of the companies that aren’t completely vegan, then the mainstream folks will never be exposed to the vegan products because the vegan population is not a big enough cash flow for most companies to grow, compete, and succeed. So, to some degree we should support the good vegan products of the less-than-perfect companies, or they will never make any changes, and the demand for more vegan products will not grow.

What is your least favorite question that you are asked about your diet?
I hate when I specifically say, “I do not eat animal products,” and then I am asked, “So, do you eat fish?” Uh, no. Fish is an animal too! I hate that people do not make the connection that certain animals are indeed animals. I have to wonder if they failed Biology. And I actually blame the bible and Catholicism for training people to think that fish is not meat. The flesh from a fish IS meat, it’s the same deal as with cows and chickens and pigs. Argh.

What is your favorite dish?
Pizza is probably my all-time favorite food. And peanut butter smoothies. And sweet and sour seitan. And carrot cake. I should probably stop there.

What do you typically eat at Thanksgiving?
At my Thankful Veg-head Dinner, the hands-down biggest crowd pleaser for both omnivores and veg-heads is the Sage- and Pumpkin Seed-Encrusted Seitan With Roasted Garlic-Pumpkin Sauce from VegCooking.com. I only make it once a year because it is slightly labor-intensive but it is worth it. (Hint: If you decide to make this, the only place I have been able to find pumpkin seed oil is AJ’s Fine Foods.)



If I could make you any flavor cupcake in the world what would it be?
Carrot cake…but you’d have to use my carrot cake recipe because I am notoriously picky about carrot cake. Or zucchini cake or something with peanut butter or creamy coconut.

Please share your favorite Vegan recipe.
I suppose I should share my carrot cake recipe after all that grandiose talk above.

Kenike's Carrot Cake with Cream Cheese Frosting



CAKE
Ingredients:
2 cups flour
2 cups grated carrots
2 cups vegan sugar
1 cup oil (vegetable or canola)
1/2 cup firm tofu (blended)
3 tablespoons applesauce (plain, natural)
2 teaspoons cinnamon
2 teaspoons baking powder
2 teaspoons baking soda

Directions:
Blend tofu in food processor until creamy and lump-free. Mix all ingredients together in large mixing bowl until well-combined. Pour into lightly greased 9x13 rectangle cake pan (typical size).

Bake at 350 degrees Fahrenheit for about 50 minutes. Let cool in pan for about 10 minutes, then transfer to cooling rack. Let cool completely and then frost.

Tip: Ovens vary the cooking time. Use a toothpick to check it periodically after about 30 minutes to see if it is done in the middle. If it still needs cooking in the middle but the top is looking done, put a piece of foil over the cake so it doesn’t burn and let cook until finished. Do not overcook…the edges will become dried out. If you are making cupcakes, decrease the cook time appropriately.

FROSTING
Ingredients:
1 stick (1/2 cup) vegan margarine
1 package (8 oz) vegan cream cheese
2 teaspoons pure vanilla extract
1 pound (16 oz) powdered sugar

Directions
Blend the vegan cream cheese and vegan margarine in a mixing bowl. A hand mixer or standing mixer work best for this. Then add vanilla and powdered sugar. Mix all ingredients in a mixing bowl until light and fluffy. This should make plenty of frosting for the entire cake, and maybe a little extra. If you are simply frosting cupcakes, you can cut this recipe in half.

Chickpea burgers

There is this super sweet and funny woman Marcy that shops at my Trader Joe's and over the last four years of working there Marcy and I have become friends. We email, share our pet stories and even poke fun at out crazy up tight neighbors. Marcy is so fun to speak with that often I find myself not working while at work but just chit chatting. Recently Marcy has gotten into the habit of bringing old magazines to my store for the employees to read on our lunch breaks. The magazines vary from Ode, O Magazine and Healthy Living to some I have never seen or hear before like Mother Earth News and Experience Life. Some of these magazines are absolutely uplifting and are great to read on a lunch break giving a fresh perspective to the rest of the work day. For me, one of the perks of these magazines is the recipes, though not all Vegan a lot are very easy to alter and make Vegan friendly. Experience Life just had a recipe for Middle Eastern Chickpea Burgers and I made them last night for dinner, they were FANTASTIC! The best part, Timmy and I figured you could really replace the garbanzo beans with any bean and make all kinds of delicious and healthy veggie burgers. I followed the recipe as is, but next time I am going to use black beans with corn, jalapenos and tomatoes for a spicy South Western burger. Yum!

Middle Eastern Chickpea Burgers


served along side with lightly friend and seasoned cauliflower

2 cups cooked garbanzo beans
1/2 tsp. sea salt
1/2 tsp. turmeric
1/2 tsp. paprika
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/8 tsp. ground cinnamon
2 tsp. garlic
1 tsp. fresh ginger
3 T. olive oil
2 T. lemon juice
2 1/2 cups cooked brown rice
3 T. diced red bell peppers
1/4 cup fresh parsley

Preheat oven to 375 degrees.
Line a baking sheet with parchment paper. Combine garbanzo beans through lemon juice in a food processor. Process until smooth. Transfer mixture to a bowl and add rice, bell peppers and parsley. Mix with your hands then shape into burgers. Place on baking sheet and bake 25 minutes or until golden brown and crispy.


Enjoy!