I first made these to celebrate the season finale of True Blood. Then I made them for the Nine Lives Greece Autumn Bazaar. And now I’ll be making them for the season premier of Dexter. Gosh I miss watching Dexter! These cupcakes are freaking awesome! I am seriously addicted to them. Sean as well. He actually ate 5 of them in under 5 minutes. Almond loves them too. I gave him just a little bit because he was drooling all over me while I was trying to eat mine. Have I told you recently how much in love I am with Almond? He is so adorable! I love it how he runs and meows to the door when I get back home from work. And how he puts his little footsies on the edge of my keyboard when I am working from home. And how sweet he wakes me up in the morning when he thinks I have overslept. He lives with us for almost 9 months. He was supposed to stay just for few days. And here we are now wondering how will we manage to get him with us when we move to the US. Ok, enough with the kitty talk. Let’s talk about cupcakes! I made lots of cupcakes for the Nine Lives Greece Autumn Bazaar. And these were the big hit. Red Velvet vegan cupcakes, naturally colored with beets. No artificial flavors! Tasty vegan pretty cupcakes.
red velvet cupcakes before frosting
Ingredients
dry ingredients
1 1/2 cup whole wheat all purpose flour
2 Tbsp corn flour
1 ts baking powder
1/2 ts baking soda
3/4 cup sugar
1 Tbsp cocoa powder
wet ingredients
1 cup soy milk
1 1/2 Tbsp apple cider vinegar
1/4 cup coconut oil
1 tsp vanilla extract
1/4 cup pureed beet (cooked)
red velvet cupcakes with vanilla buttercream frosting
In a small mixing bowl place the soy milk and apple cider vinegar, mix and set aside to curdle (it will take about 2 minutes). Add the coconut oil, vanilla extract and pureed beet and whisk until well mixed. Place all dry ingredients in a large mixing bowl and mix well. Add the wet ingredients and mix with a wooden spoon until well incorporated. Poor in cupcake liners and bake in preheated oven at 180C/350F for 20 to 22 minutes. Frost with vegan cream cheese frosting or vanilla buttercream frosting. Enjoy!
lots of cupcakes for the Nine Lives Greece bazaar
with my precious Almond
This soup took me under 15 minutes to make it. I woke up at 5 am and I was craving something hot and light to fill me up as last night’s dinner was a disaster. We went with Sean to a Mexican place (which actually owned by Mexicans so I expected more) but we ended up having the worst meal ever. We asked for nachos and they brought as a tiny small plate of doritos with a cheezy sauce from a tube on top. Disgusting. The guacamole was ok but it was served with just 6 chips placed on top of the guacamole. Yes, I counted… 6 chips. I was hoping that my veggie burrito was gonna be better but I was wrong. It was as small as it can get, and it was a plain black bean and rice burrito. Wish we had gone to taco bell instead. Anyway, we returned home very unhappy with our food. So I woke up at 5 am. I woke up hungry at 5 am. Good thing I had some cooked white beans in the fridge, but I was not in mood for plain beans that time of the day. So I decided to make a soup. It was very quick to make, delicious and we both enjoyed it for breakfast. And lunch.
bean, quinoa & tomato soup
Ingredients
6 cups vegetable broth
1 1/2 cups cooked white beans (or use a can of white/navy beans)
1/2 cup quinoa, well rinsed
2 Tbsp chopped fresh parsley
1 red pepper cut in small cubes
1 small carrot cut in small cubes
2 tomatoes pureed in the food processor
1 Tbsp tomato paste
salt and pepper to taste
olive oil to drizzle
bean, quinoa & tomato soup
Use a medium pot to warm the vegetable broth vver medium-high heat. Add all the ingredients and bring to a boil. Lower the heat to low-medium and simmer for 15 minutes. Add salt and pepper to taste and drizzle a bit of olive on top. Enjoy!
My mom’s plum tree produced sooooo many plums this year! I think she sent me at least 40 pounds of plums during the past few weeks. I made jam, tarts, fruit salads, smoothies and still I couldn’t get done with them! Until one of my followers on facebook suggested crumble! I’ve never made a crumble before but since I first tried it I can’t get enough! I am enjoying it for breakfast, for dessert, as a snack, sometimes even as dinner 
Get my recipe for vanilla cinnamon plum crumble!
- vanilla cinnamon plum crumble
Ingredients
1 kg/2 pounds plums
1/2 cup brown sugar
3 tsp ground cinnamon
1/2 whole wheat all purpose flour
3/4 cup rolled Oats
3 Tbsp coconut oil
1 tsp pure vanilla extract
- plum crumble
Preheat the oven to 175C/340F. Wash the plums, cut in quarters and remove the seeds. Place them in a deep pie dish and sprinkle with 2 Tbsp of sugar and 1 tsp of cinnamon. Mix the coconut oil with the vanilla extract. Place the flour and remaining cinnamon in a bowl and pour drops of the coconut vanilla oil all over it. Mix well with a spoon until the mixture resembles fine breadcrumbs. Stir in the oats and remaining sugar. Cover the plums with the crumble mixture and bake for about 45 minutes. Enjoy!
- delicious plum crumble
