Saturday, October 24, 2009

Spicy Mixed Vegetable Stew

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Also known as Yetakelt W'et, from Ethiopia, this very spicy stew will make your kitchen smell like heaven and your taste buds go crazy! The recipe is from Recipe Source.

Here's how to make it:

Title: Yetakelt W'et (Spicy Mixed Vegetable Stew)

Yield: 6 servings

1 c Onions, finely chopped
2 Garlic cloves, pressed
1 tb Berbere (dry; I got mine from an Ethiopian market, to make it
1 tb Sweet Hungarian paprika
1/4 c Niter Kebbeh (I got the spice mix from the market, & added it
to 3Tbsp butter)
1 c Green beans, cut in thirds
1 c Carrots, chopped
1 c Potatoes, cubed
1 c Tomatoes, chopped
1/4 c Tomato paste
2 c Vegetable stock
Salt and pepper to taste
1/4 c Chopped fresh parsley (OPT)

Saute the onions, garlic, berbere, and paprika in the niter kebbeh
for 2 minutes. Add the beans, carrots, and potatoes and continue to
saute for about 10 minutes, stirring occasionally to prevent burning.
Add the chopped tomatoes, tomato paste, and vegetable stock. Bring
to a boil and then simmer for 15 minutes, or until all of the
vegetables are tender. [personal comment: we simmered more like 40
minutes, until it eventually thickened.]

Add salt and pepper to taste. Mix in the parsley (optional).

Serve with injera and yogurt or cottage cheese.

Tuesday, October 13, 2009

Chocolate Oreo Cupcakes

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Chocolate Oreo Cupcakes

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder, Dutch-processed or regular
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup finely chopped Oreo's (They are vegan!) or Newman O's
  1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
  2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK). Add finely chopped Oreo's, making sure not to over-stir the batter.
  3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
After cupcakes have cooled, you are ready to frost!

Vegan Buttercream Oreo Frosting
  • 1/2 cup non hydrogenated shortening
  • 1/2 cup non hydrogenated margarine (I use Earth Balance)
  • 3 1/2 cups sifted confectioners' sugar (Icing Sugar)
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup plain soy milk
  • 1/2 cup finely mashed Oreo cookies (or Newman O's)
1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, beat for another 5-7 minutes until fluffy. Fold in Cookies, and top eat frosted cupcake with a half a cookie. VOILA!

Thursday, October 8, 2009

On the menu today...

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On the menu today...

From the Urban Cafe on Elliot Ave. W, today I had the Espresso Barbecue Pork Loin with Mashed Potatoes and Veggies. As far as I'm concerned, if you can find a cafe that has lunch for around $8 in Seattle, it's a good find. My pork was tasty and well cooked, although I probably needed a steak knife to cut it, instead of the dull butter knife I had (hey, I got an arm workout!) and the potatoes and veggies were quite satisfying. Good flavors, as the BBQ sauce wasn't spicy but still tasted good, for me I didn't mind because sometimes I want to be nice to my stomach and just have a simple home cooked meal. The mashed potatoes weren't overly heavy too, which was great. This cafe also has a salad bar, sandwiches, and soups and other entrees to choose from.

Sunday, October 4, 2009

Triple Peanut Butter Cupcakes!

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Triple Peanut Cupcakes

These turned out really well, incredibly moist, and if you love peanut butter like I do, you'll be in heaven! I used the Peanut Butter Cupcake recipe from Vegan Cupcakes Take Over The World, as well as their Peanut Buttercream frosting. Enjoy!


3/4 cup soy milk
2 teaspoons apple cider vinegar
1/2 cup natural chunky peanut butter (make sure there are no milk products in it)
1/3 cup canola oil
2/3 cup sugar
2 tablespoons dark molasses
1 teaspoon vanilla extract (buy the real stuff if you can!)
2 teaspoons ground flaxseed (I couldn't find ground, so I bought whole and ground them myself in a coffee grinder that I use just for spices)
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt


1. Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
2. Mix soy milk with vinegar in a measuring cup and set aside to curdle.
3. In a large mixing bowl, cream the peanut butter, oil, sugar, molasses, vanilla, and ground flaxseeds until well combined. Add the soy milk mixture and mix until incorporated.
4. Sift the flour, baking powder, baking soda, and salt into a separate bowl and mix. Add the dry ingredients to the wet and mix until just combined.
5. Fill cupcake liners two-thirds full. Bake for 23-26 minutes. Remove from oven and transfer to cooling rack.

Ingredients for Peanut Buttercream frosting:


1/4 cup margarine, softened (some margarine has hidden dairy products, so if you want them vegan, check the label! You can also read this to learn more about finding the right kind)
2 tablespoons shortening (Earth Balance sticks are the best for this)
1/3 cup creamy peanut butter
1 tablespoon barley malt syrup or molasses, optional (I used molasses)
1 1/2 teaspoons vanilla extract
1 1/4 cups confectioner's sugar, sifted (what we call Icing Sugar)
1 to 2 tablespoons rice or soy milk, or soy creamer


1. With electric hand-held mixer or Kitchen Aid mixer with a beater, cream together margarine and shortening at medium speed till smooth. Add peanut butter, barley malt syrup/molasses, and vanilla, and beat until very smooth, 2 to 3 minutes. Beat in sugar; mixture will be very stiff. Dribble in rice/soy milk a little at a time, beating continuously till frosting is pale tan and very fluffy. Adjust the thickness of the frosting by adding rice milk or more confectioners' sugar in small increments if necessary. Frost or fill cooled cupcakes. I put whole peanuts on the top, but you can put anything you want really! I try to put the things that are in the cupcakes, on top of them when they're finished, to tie the ingredients together.

Triple Peanut Cupcakes
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