Carrot Cupcakes with Coconut Cream Cheese Icing

Carrot cake might be my favorite of all cakes.  It's subtly sweet, moist, with a hint of spice, and you can even trick yourself into thinking it's halfway good for you because it has a vegetable in it.  Carrots are good for you - they are high in vitamin A (off the charts, actually) and antioxidants.  And they promote good vision.  They're healthy; we should get them into our diets any way we can....right?  Right. 

Everyone in Boston seems to have a copy of Flour these days, the new cookbook by pastry chef Joanne Chang, who owns several bakeries by the same name in Boston.  It's a gorgeous book, full of inviting recipes and pictures.  But the part that stood out to me the most was at the very beginning, when she writes about her path to becoming a pastry chef.  Secretly, I've always wanted to be a pastry chef and have spent more hours than I'd care to admit researching various culinary arts programs.  But I guess I've always thought of that as being unattainable because, who can afford that?

But that's what's so great about Joanne Chang's story.  She went to Harvard and got a degree in something extremely practical, worked for a few years in that field, and then - decided she'd rather bake.  She was able to find herself an apprenticeship of sorts in a bakery and worked her way up the ranks, learning from some of the best pastry chefs on the East coast.  And now - she has her own amazing bakery and her own amazing cookbook. 

Maybe I need to start writing some letters....  But in the  meantime, here is my gluten-free adaptation of her fabulous recipe for carrot cake.  There was too much batter for only 12 cupcakes, so I used the leftover to make a huge pancake, which was almost tastier than the cupcakes themselves - almost.  These were received by a non-gluten-free test audience with exclamations ranging from "Dynamite" to "Num!" (that one was from the one year-old I babysit).  Suffice to say - these are incredibly delicious.  Make them.

Carrot Cupcakes (Adapted from "Flour" by Joanne Chang)
Makes 12 cupcakes plus

2 eggs
1/2 cup brown sugar, firmly packed
1/2 cup granulated sugar
3/4 cup vegetable oil
3 tbsp. So Delicious Coconut  Milk + 1/2 tsp. lemon juice (to make dairy-free buttermilk)
1 1/2 tsp. vanilla extract
1 cup + 2 tbsp. Bob's Red Mill Gluten-free Flour Mix
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. sea salt
1/2 tsp. ground cinnamon
1/2 tsp. pumpkin pie spice
2 cups shredded carrots
1/2 cup raisins

Preheat oven to 350 F.  Place paper cupcake liners into a 12-muffin pan.

In a small bowl, combine the So Delicious Coconut Milk and lemon juice.  Let sit for at least 5 minutes.  Voila!  Dairy-free buttermilk. (Note: Don't worry if it gets kind of chunky; mine did too, and it was fine!)

Combine the eggs, granulated and brown sugar.  Beat with an electric hand mixer for about 8 minutes, or until the mixture has gotten thick and the color is light.  In a separate bowl, combine the oil, vanilla, and dairy-free buttermilk and whisk together.  Add slowly to the egg-sugar mixture and continue to beat until well-mixed.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.  Beat into the wet ingredients little by little, mixing well.  When all of the flour is mixed in, add the shredded carrots and raisins and mix with a spoon or rubber spatula.  The batter will be pretty thin - thinner than other cake batter you have worked with.  Don't worry.

Pour/spoon batter into each cupcake liner, filling about 4/5ths way to the top.  Place in the oven and bake until a toothpick comes out clean, or until ever-so-slightly browned on top, or about 28 - 35 minutes depending on your oven.  Remove from oven and let sit in the muffin pan for 3 more minutes before removing to a wire rack to cool.  Cool completely, then ice with coconut cream frosting (see recipe below).  If desired, sprinkle with a few pieces of shredded carrot or shredded coconut for garnish.  Store in the fridge for up to 4 days or freeze and defrost as-needed.

**For carrot cake:  Prepare batter as described above, but pour into a bundt pan and bake for about an hour at 350 F or until a toothpick inserted comes out clean.  Use frosting recipe below.


Coconut Cream Cheese Icing (to be made about 2 hours before using)

1/2 cup Tofutti Better than Cream Cheese, at room temperature
2 tbsp. Earth Balance Buttery Spread, at room temperature
1 1/2 cups powdered sugar (possibly more depending on how thick you want the icing to be)
1 tsp. vanilla
1/3 cup coconut 


Cream together the Tofutti, Earth Balance, and vanilla using an electric hand mixer.  Add the powdered sugar, a little at a time, until the icing is thick.  If you want the coconut to disappear a bit more into the icing, beat it in using the electric mixer.  If you'd like it to stay in bigger pieces, stir it in with a spoon. 

Place in the fridge for at least 2 hours before using.

Creamy Chicken Paprikash

So the photo doesn't really do this dish justice. I picked a recipe out of Carol Fenster's cookbook, "1,000 Gluten-free Recipes" and fiddled around with it, and it turned into this beautiful creamy tomato dish that was bursting with flavor. The thyme and paprika work wonders in this dish and transform it from what would have been an ordinary stew to something you won't want to stop eating.

Creamy Chicken Paprikash

2/3 large onion, diced or thinly sliced
1 tbsp. Earth Balance "Buttery Spread"
3-4 chicken breasts, cut into slivers
1 tsp. salt
1/2 - 1 tsp. ground black pepper
1 1/2 tbsp. Hungarian sweet paprika
1/2 - 3/4 tsp. dried thyme
1/4 - 1/2 tsp. cayenne pepper
3 bay leaves
2 garlic cloves, minced; or 2 tsp. crushed/minced garlic
1 1/2 cups sliced mushrooms
1 whole red bell pepper, cut into thin slices
1 can diced tomatoes (with juice)
1 3/4 cups gluten free, low-sodium chicken or vegetable broth
2 - 4 tsp. cornstarch, dissolved in 1 tbsp. water (if needed)
1/2 cup Tofutti "Sour Cream"

About 20 minutes before you want to serve the meal, cook the pasta according to the directions on the package. If you are not yet ready to use the pasta, drain the hot water and add cold water to the noodles to keep them from sticking to each other.

Put the "Buttery Spread" and onions in a large pot and saute until they are translucent. Add the strips of chicken, salt, and pepper, and continue to cook until the chicken is browned. Add the paprika, thyme, cayenne pepper, bay leaves, and garlic, and saute for another 2 minutes. Add the mushrooms, red bell pepper, can of tomatoes, and chicken broth, stir thoroughly, and bring to a boil. Once boiling, reduce heat and cover at a simmer for 30 - 45 minutes, or until the chicken is completely cooked and you are happy with the flavor. Adjust spices as desired.

Take 2 tsp. cornstarch and dissolve it in 1 tbsp. water, and add it to the pot. Stir well. If it needs to be thickened more, add 2 more tsp. cornstarch dissolved in water. Add 1/2 cup Tofutti "Sour Cream" and stir into the dish. Adjust spices as desired. Serve over pasta, or add the pasta to the pot to toss it with the sauce. Delicious!

Namaste Carrot Spice Cake with "Buttercream" Icing

All I can say is, this is worth the $5.99 you'll spend for the mix. Worth every penny. This could not be easier to make - all you need are the normal cake mix side ingredients: eggs, oil, and water. And if you want to turn it into a carrot cake, all you have to do is shred or process a cup (or more) of carrots and toss them into the mix. You could do the same with shredded zucchini. I bet this would taste great with shredded or diced apples, too. If you like raisin, nuts, or coconut, throw some of those in. It's a very versatile cake mix, and I swear, everything I've tried from Namaste has come out absolutely perfect and has been a crowd-pleaser. I made this cake for my book club this weekend, and everyone loved it! You really can't tell that it's gluten- and dairy-free, and no one else will either, if you don't tell them. I'm putting the (very loose) recipe for the icing that I made below, and if you're a coconut fan, consider sprinkling some over the icing when you make it, perhaps along with just a little bit of cinnamon. But just buy this mix. Do it, now. You won't regret it.


"Butter""cream" Icing

1 8-oz. package Tofutti "Better than Cream Cheese"
1 1/2 tbsp. Earth Balance Buttery Spread
1 - 2 cups powdered sugar (depending on your taste and desired consistency)
1 tsp. vanilla
1 - 3 tbsp. vanilla soy milk (or other vanilla non-dairy milk)
2 - 3 tbsp. tapioca starch or potato starch

Mix the Tofutti "cream cheese" and Earth Balance together first well, eliminating all the lumps. Add the powdered sugar a little at a time, and then add the vanilla and soy milk to your own taste. Then add the tapioca starch (it doesn't clump too much, but you might want to sift it for consistency's sake) and mix very well together until you have a nice, smooth, and creamy mixture. Cover and chill in the refrigerator for about 1 hour to let it thicken before spreading it on the cake. Sprinkle coconut over the top of the cake, if desired.

Pumpkin Cake with Maple Frosting

This was another winner from Karina's Kitchen, one of my favorite gluten-free blogs. Karina's blog is great because not only does she offer a ton of delicious gluten-free recipes, but a lot of them are dairy-free as well. After the Brown Sugar and Spice Pumpkin Bars I made from her site were such a huge hit, and because I love pumpkin desserts, I immediately set out to make another one of Karina's recipes. You can find the recipe for Maple Frosted Pumpkin Cake here on her blog. I used one 8-oz. package of Tofutti "Better Than Cream Cheese" instead of regular cream cheese, and Earth Balance Buttery Spread instead of butter, but other than that, I made it exactly as Karina told me to. This cake is moist and rich in flavor, and the frosting is absolutely to die for, rolling down the sides of each piece in big dollops, fluffy-looking yet velvety rich and smooth. (I would be absolutely shocked if anyone could tell that it is dairy-free.) This would be a great dessert to bring to Thanksgiving in lieu of traditional pumpkin bread.

Chocolate Raspberry Pavlova...aka Giant Chocolate Macaroon

My Birthday Cake:


I stirred up some debate about the nature of a macaroon at my birthday party last weekend, and about what the name implies about the content of the dessert. I guess it has become so synonymous with coconut that any mention of macaroon now evinces an image of the deliciously chewy shredded coconut variety. It turns out I had some slightly disappointed family members on my hand who had pictured a coconut-filled dessert when I told them about the cake I was planning to make. But to me, a macaroon is a light dessert made from stiffly beaten egg whites that give it a fluffy, yet chewy consistency, usually with some additional flavoring. To this can be added any number of things: chocolate, coconut, nuts, etc. This recipe basically calls for a giant chocolate macaroon to be the base of a cake, which is then topped with silky vanilla cream, fresh raspberries, and shaved dark chocolate. Half of my family requested no raspberries on their cake (God only knows why someone would not want fresh raspberries on their pavlova!), and the two pictures that are up are from the two different halves of the cake.

I got this recipe from Nigella's website, and adapted it just slightly to make it dairy-free, since the cake itself is already naturally gluten-free. I wasn't sure how my family would like it, since they now trained to be innately suspicious about the taste of anything I can eat, since that means that is gluten-free, so I just didn't tell them how I made it until they had already raved about how amazing it was. This dessert was heavenly...and I don't use that word too often to describe food. The taste was intense, yet the texture was so light, that the combination was almost refreshing - and how often can you say that about a chocolate cake smothered in cream?



Chocolate Pavlova with Vegan Vanilla Cream, Fresh Raspberries, and Shaved Dark Chocolate

6 egg whites
1 1/2 cups superfine sugar
3 tbsp. fine cocoa, sifted (I used Ghirardelli's Unsweetened Cocoa Powder)
1 tsp. balsamic vinegar
3 oz. bittersweet chocolate, divided, with some reserved for sprinkling over the finished dessert
(I used Baker's Bittersweet Chocolate Squares)

For a runnier, drizzle-consistency vanilla cream (pictured above):
1 package + 1/4 cup Tofutti "Better than Cream Cheese"
2 tbsp. - 1/4 cup gluten-free rice milk (or other dairy substitute of your choice)
1/4 cup thick coconut milk
2/3 cup powdered sugar
2-4 tsp. corn or potato starch
1 1/2 - 2 tsp. gluten-free vanilla (or to taste)
1 12-oz. package fresh raspberries

For a firmer, more whipped cream-like consistency:
1 package Tofutti "Better than Cream Cheese"
1/4 cup thick coconut milk
2/3 - 1 cup powdered sugar, to taste
1 1/2 - 2 tsp. gluten-free vanilla (or to taste)


For the pavlova/giant macaroon:

Preheat the oven to 350 and line a baking tray with baking paper.

Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 300 and cook for about one to one and a quarter hours. Be careful to make sure the temperature in your oven is accurate, since this can crumble easily if it cooks for too long. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the center you should feel the promise of squishiness beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.

For the vegan vanilla cream:

In a bowl, cream the Tofutti "Better than Cream Cheese" on low-medium speed, and add the 1/4 cup coconut milk. Add the powdered sugar as you continue to blend the mixture, then add the vanilla. Add the potato or corn starch and continue to beat with the mixer. Add the rice milk tablespoon by tablespoon to desired consistency, being careful not to make it too thin. Add a little more starch if you think it needs to be thicker. The cream that I ended up with was somewhat runny, so I froze it for about 2 hours until I was ready to serve it, at which point it had thickened considerably. Feel free to adjust all ingredients to your own taste as well.
**Note: I tried this again and left out the rice milk and ended up with a much better and thick consistency. If this is what you prefer, I would suggest using the second vanilla cream recipe listed.

When you are ready to serve, transfer the pavlova very gently to a large plate. Spread the frozen vanilla cream evenly across the top, then arrange the fresh raspberries over the cream. Sprinkle grated or shaved bittersweet/dark chocolate over the entire dessert and serve immediately.

"Cheesy" Broccoli Rice with Slivered Almonds

Tonight I made a dish that started out as a risotto, but because I am currently obsessed with the wonders of Tofutti dairy substitutes, turned into a wonderfully cheesy dish that would work well as a side or all on its own. It was a very creamy, yet amazingly light, rice dish that had a very pleasantly nutty crunch.




"Cheesy" Broccoli Rice with Slivered Almonds

1 1/2 tbsp. Earth balance
2 tsp. minced garlic
2 1/2 cups broccoli
1 cup arborio rice
1/4 - 1/2 tsp. thyme
2 cups Pacific chicken or vegetable broth + 1/4 cup broth or water (if needed)
1/4 cup slivered almonds (walnuts would also work well)
Pepper to taste
Garlic salt or sea salt, to taste (if desired)
1/4 cup Tofutti "Better than Cream Cheese"
1-2 tbsp. Vegan Parmesan Grated Topping, to taste

Melt the Earth Balance Buttery Spread in a large saucepan and saute the garlic for 1 minute. Add the broccoli and sauté for 2-3 minutes. Add the arborio rice and stir, then pour in the 2 cups of chicken broth, 1/4 cup slivered almonds, and thyme. Add any other spices you think would go well in this dish; this is just how I made it. I would imagine that oregano, basil, rosemary, or parsley would also add a nice touch. Bring to a boil and cover, reduce heat to very low, and steam the rice for about 15 minutes. At that point, taste rice to see if it is done, and if it isn't, add 1/4 cup more chicken broth or water. Cover again and steam until the rice is done. Melt 1/4 cup Tofutti into the rice, then add 1-2 tbsp. Vegan Parmesan Topping to taste. Season with pepper, garlic salt, or sea salt to your own taste.

Creamy Vegan Pasta con Broccoli

I don't know if anyone else remembers Rich and Charlie's, an Italian restaurant in the St. Louis area that closed a few years back. In fact, I'm not even entirely sure that there isn't still one of them open somewhere around here, hiding in West County or some other part of St. Louis that I rarely visit. My family used to go there often when I was younger. It was considered a treat in my family to go there, not just because of the amazingly good salad (which is a lot like the Pasta House salad, but much better), but also because their sauces were the best we could get anywhere. My favorite was Pasta con Broccoli, and even though you can find this at other Italian restaurants now (again, Pasta House), the version at Rich and Charlie's remains my favorite. I haven't had this kind of pasta in a very long time, given that it's filled with gluten and tons of dairy, but last night I decided to attempt a replication. And here's what I got:

Perhaps it was my starved palate talking, but I think it's pretty close to the real thing. And even if it is a little different, it was still delicious on its own! 

Vegan Creamy Pasta con Broccoli

1 1/2 cups brown rice pasta shells
2 cups chopped broccoli florets
1 1/2 tbsp. Earth Balance Natural Buttery Spread
1 1/2 tsp. minced garlic
1 1/4 cups mushrooms, chopped
1/2 cup Tofutti "Better than Cream Cheese" (can be purchased at Trader Joe's or Whole Foods)
1/4 cup rice milk (or plain soy, almond, or hemp milk)
1/2 - 1 cup gluten-free tomato sauce, to taste (I used Trader Joe's Organic Tomato Basil Marinara)
1 - 1 1/2 tbsp. Vegan Grated Topping (Parmesan flavor), to taste
1/4 - 3/4 tsp. garlic salt, to taste
Pepper to taste

Cook the pasta al dente as directed (I boiled mine for about 9 minutes). Drain, rinse with cold water, remove from heat, and cover.

While the pasta is cooking, boil another pot of water and add the broccoli florets to the pot. Bring to a boil again, and cook for 4 minutes until it is lightly crunchy. Drain, remove from heat, and cover to retain heat.

In a large sauté pan, melt the Earth Balance Buttery Spread with the minced garlic, then add the chopped mushrooms. Sauté the mushrooms for 4-7 minutes, then add the cooked broccoli to the pan and stir into the mushrooms. Continue to sauté for about 2 minutes longer. Add the 1/2 cup Tofutti, rice milk, and 1/2 cup of tomato sauce, and let it all melt together. The sauce will appear a little strange at this point and it might look like the Tofutti is separating into unappetizing chunks, but give it a few more minutes and it will melt into a beautiful cream sauce. At this point, taste the sauce and if desired, add more tomato sauce by the spoonful until you reach your own desired balance of flavors. Sprinkle the pepper and garlic salt into the sauce (or if you would prefer less sodium, garlic powder) and again, test to your own taste. Then add the 1 - 1 1/2 tbsp. of Vegan Parmesan Grated Topping. I fiddled around with the taste quite a bit until I found the right balance for me, so feel free to do the same. Let the sauce simmer and thicken for about 5 more minutes until you are happy with the consistency. Add the sauce to the pasta and mix together. Serve immediately, sprinkled with more Parmesan if desired. Makes 2-3 servings.