Planet Green
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Yield: Serves 6-8
Ingredients
36 ounces extra-firm silken tofu
1 1/4 cup unsweetened cocoa powder
3/4 cup maple sugar
1/2 cup pure maple syrup
1/4 cup instant decaffeinated coffee powder
1 tablespoon vanilla extract
1/4 teaspoon sea salt
Blend all the ingredients in a food processor until smooth and creamy, stopping the machine occasionally and scraping down the sides and bottom of the bowl. Spoon the pudding into dessert bowls. Cover and refrigerate until cold, at least two hours and up to 2 days. Sprinkle with chocolate powder and serve.
Vanilla Cupcakes w/ faux butter cream frosting
Yield: Makes 1 dozen
Ingredients
Cupcakes:
1 1/4 cups unbleached all purpose flour
2 tablespoons arrowroot
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup soy milk
3/4 cup evaporated cane sugar
1/2 cup vegan margarine (such as Earth Balance)
1 teaspoon apple cider vinegar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
Ingredients
Frosting:
1 cup chilled vegan margarine or room temperature unsalted butter
2 cups (about 8 ounces) vegan powdered sugar, sifted
1 tablespoon vanilla extract
To prepare the cupcakes: Preheat the oven to 325°F. Line 12 muffin cups with paper liners. Whisk the flour, arrowroot, baking powder, baking soda, and salt in a large bowl to blend. Whisk the soy milk, sugar, margarine, vinegar, vanilla, and almond extract in a medium bowl to blend. Stir the milk mixture into the flour mixture to blend.
Divide the batter equally among the prepared muffin cups and bake until the cupcakes puff and a toothpick inserted into the center of the cupcakes comes out with some crumbs attached, about 25 minutes. Transfer the pan to a cooling rack and cool for 10 minutes. Remove the cupcakes from the pan and continue to cool the cupcakes completely.
To frost the cupcakes: Using an electric mixer with the paddle attachment on medium-high speed beat the margarine in a large bowl until smooth and creamy. Add the sifted powdered sugar and beat on low speed to blend. Beat in the vanilla. Scrape the bowl and continue mixing on medium speed until the frosting is light and fluffy, about 4 minutes. Transfer the frosting to a pastry bag fitted with a large star tip and pipe the frosting decoratively atop the cupcakes. Alternately, the frosting can be spread decoratively over the cupcakes.
