Vegan Cream Soda Cupcakes

Recipe adapted from Happy Herbivore by Lindsay Nixon
I have to say these cupcakes did not turn out how I expected them to. When you think of cupcakes you think of something with three inches of frosting on top in a cute little swirl. The recipe I used suggested making homemade icing for them instead. Also the original recipe is called root beer float cupcakes. I decided to use cream soda in place of the root beer. In my opinion these so called cupcakes were more like muffins. They still tasted amazing though.



The Ingredients:
1/4 cup unsweetened applesauce
1/4 cup raw sugar
1 cup root beer or cream soda
1 tsp vanilla extract
1 1/2 cup whole-wheat pastry flour
1 1/4 tsp baking powder
1/2 tsp fine saltPreheat over to 350 degrees.
In a mixing bowl whisk applesauce, sugar, soda and vanilla together.
In another bowl mix flour, baking powder, and salt until well combined.The brand Virgil's is amazing. It's made with natural ingredients.
Slowly combine the dry and wet ingredients together, stirring as little as possible.
After placing the mixture into the baking cups, bake for 15 to 25 minutes.
Then put your icing on. I made mine using (lots) of powdered sugar, vanilla and almond milk.
I just kept mixing it all together till I liked the consistency. It turned out rather yummy.
Even though I couldn't taste the cream soda at all, these little cupcakes still were really good. They reminded me of cinnamon buns which is strange since there is no cinnamon in the recipe. Maybe it was the super sweet icing that I made. We ate some the next morning with our coffee. If you want to start your day off with a little sugar buzz then these cupcakes (muffins) are right for you! They do have apple sauce in them,....that's healthy right? These were a treat for us since we never eat sugar.

Recipe: Potato Pasta & Veggie Crumbs

This is a quick and easy vegan dish. Prior to going vegan I had never eaten potato pasta. I didn't even know it existed.
I am in love with this meal. It is simple to make and doesn't have tons of ingredients.

The Ingredients:
Veggie Crumbs
Potato Pasta
Garlic Salt, Oregano & Basil
15oz Can of Tomato Sauce

Season sauce to taste. Ours has oregano, basil and garlic powder. Stir everything together.
Cook on medium heat. If you want your sauce to be more soupy, add a 8oz can of tomato sauce.

Add veggie crumbs and stir them into the sauce.
Follow cooking directions for pasta.


Pour veggie crumbs and sauce over the pasta. ENJOY!
This dish takes around twenty minutes to fix.
Have you ever had potato pasta?

RECIPE: CHICKPEA TACOS

I thought I would share one of my favorite meals with you today. You may have seen this recipe when I did a guest post over on Kitty & Buck. I had to share it again here on my blog because I love it so much. We eat this meal almost weekly because we love it so much. Plus it's super easy to make. If you love guacamole like I do, this meal is for you!


This recipe was adapted from a recipe by Lindsay Nixon. She makes all kinds of great plant based meals. Our food choices are heavily influenced by her cookbooks. We try to use as many organic foods as we can while cooking. We also do not eat foods that have added oils or have very little.

INGREDIENTS FOR CHICKPEA TACOS:
2 cans of Chickpeas, rinsed and drained
2 tbsp Liquid Aminos
4 tsp Lime Juice
4 tbsp Taco Seasoning, use this recipe to make your own
Tortillas - we use these, sprout wheat and good for you! No added oils.
Kale, you could use any lettuce or greens

Preheat oven to 400 degrees

So what do you think? Easy, right? They are so yummy! I love them! I hope that you will try them. If you do please let me know. I like simple meals that can easily be changed to how you like them. You can add whatever toppings you like and use whatever taco shells you want. This is just how we eat them. As far as the guacamole goes, Cody always makes it. He only uses lime juice and garlic salt. He just does it to taste.

Vegan Recipe Goodness w/Stephanie from Share The Love

Dear My Mod Style readers, it is such a pleasure to be a guest poster today! I absolutely love Jessie's blog and it's an honour to write about one of my favourite things: cooking. I'm not a expert cook or anything, but I do enjoy creating with food.

I'm Stephanie and I blog over at Share the Love. Every Tuesday, I make it a point to make a vegan meal for my family. I eat a vegetarian diet (not yet vegan although I am striving to get there one day, hopefully!) living with two carnivores (well, four if you count the two cats). My three dogs are vegetarian too. I love to put stuff together and have my husband say "that's vegan!!?" He's always impressed, or shocked, at how yummy vegan food really is.

I decided to gather all my Vegan Tuesday recipes and share them with you in this post. Hopefully you enjoy photos because I've included a photo for each one of the recipes so that readers who wish to see what it looks like don't have to click on every link. If you have any questions, please don't hesitate to ask! And if you try any of the recipes, let me know how it goes :) My favourite recipe out of all of those was the mac'n "cheeze"; and my least favourite was the wild rice.
Coconut-curried tempeh on cauliflower

Butternut squash mac'n' cheeze

Vegan Smoothie

Vegan dinner - apple/apricot coleslaw, baked sweet potato, vegan "sausage"

Wild rice and vegan "sausage"

Noodles with peanut sauce

Mexican style bean dip

Leek and lentil soup

Vegan tacos

Potato tempeh patties with vegan caesar salad

Pistachio & almond couscous

3 recipes - Shepard's pie, Share the Love rice & veggies, Golden milk

Holy Molly Hummus

Cauliflower poppers

Alex-approved noodle dish

Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce

Chipotle "no-pork" sandwich

Easy Thai soup

Sweet potato and lentil slowcooker recipe
(no photo)

Thank you so much Stephanie for sharing all these wonderful recipes! I know there are many of them that I want to try. I always say that the key to being a successful vegan is finding GOOD recipes!! Stephanie defiantly knows how to make some delicious vegan food! Stephanie is one of my large sponsors this month, so make sure you guys go check her out and say hello! She is a very sweet and humble person,....and apparently an awesome cook! Check out her blog every Tuesday for a new vegan recipe!

Find Stephanie here: BLOG // BLOGLOVIN // PINTEREST // TWITTER

This post will also be filed on my blog under the RECIPES category located in my sidebar.
That way you guys can find it again easily in the future! Now get cooking!!!

Recipe: Chocolate Banana Pancakes & Scrambled Tofu

We like to fix breakfast every so often on the weekends. Especially on snowy cold ones!
It was Cody's idea to make these pancakes into CHOCOLATE pancakes. He really loves his cocoa powder.

Pancake & Tofu Scramble recipes by Lindsay Nixon // The Happy Herbivore

THE INGREDIENTS:
1 cup whole-wheat pastry flour
1 tbsp baking powder
1/2 tsp ground cinnamon
1/8 tsp fine salt
1 cup non-dairy milk
2 tbsp pure maple syrup
1 tbsp raw sugar (optional)
We added 2 tbsp organic cocoa powder
2 sliced bananas



Whisk flour, baking powder, cinnamon, cocoa powder, and salt together in a large bowl.
Combine non-dairy milk with maple and sugar.
Pour wet mixture into the dry mixture and stir until just combined; a few lumps are okay!



Mix in the banana! Let mixture rest for 10 minutes. Meanwhile, heat skillet over very low heat.
Transfer mixture to a large glass/liquid measuring cup. Spray skillet with cooking spray and pour in 1/4 cup batter.



Cook on one side until bubbles form, gently flip, and cook for another 2 to 3 minutes.

Now for the Tofu Scrambled "Eggs"

THE INGREDIENTS:
1 lb extra firm tofu, drained
3 tbsp nutritional yeast
1 tbsp Dijon mustard
1 tsp granulated garlic powder
1 tsp granulated onion powder
1/2 tsp turmeric
1/2 tsp ground cumin
1 cup vegetables, mushrooms, spinach, or vegan meat, chopped (optional)
salt to taste
pepper to taste
We added spinach to our scramble



Place tofu in skillet and break apart with a spatula into large chunks.
Cook over medium-high heat until tofu releases its water, about 3 to 4 minutes.
Add nutritional yeast, dijon, garlic powder, onion powder, cumin and turmeric, stirring to coat evenly.
Break up any large remaining chunks of tofu until the tofu is crumbly and looks like scrambled eggs.



Continue to cook, stirring regularly, until all water has evaporated, about 10 minutes.
Add a splash of water or non-dairy milk if necessary to prevent sticking.
If using vegetables or other food, continue to cook until everything is thoroughly warmed.
Add salt and pepper to taste and serve immediately.



As you can see I loved my pancakes and tofu scramble!!!
The tofu eggs do have a strong Dijon mustard taste too me, so we plan to use less next time.
Cody loved them the way they were but I would like to taste the other favlors more.

Have you had any vegan breakfast food before???
I highly recommend these recipes if you haven't.
Visit Lindsay's website today!