But that wouldn't cure your cravings now, would it? Well...How about a compromise? Why don't you make a delicious, sweet "cupcake" to stuff your kids' (and absolutely yours too!) faces AND not even worry about the wrath of the dreaded post-sugar sugar high? What if you made a cupcake that could double as a breakfast muffin? Well, I wondered the same thing.
Hopping back on the vegan bandwagon has been...well..it's been a fucking bitch to put it quite bluntly. Day one was great- hearty veggie chili with wheatberries...Day two? Bean Enchilladas with (uh-oh) sour cream and cheese (I was in Philadelphia! I couldn't say no to CHEESE!) Day three I crawled back onto the wagon and what was I greeted with at work? Deviled eggs. They may be full of mayonaise, and they may smell wretched, but damn it they are delicious! Luckily today was much easier to deal with. Lunch was some trail mix and an orange, and when I got home I poured myself into the kitchen and began cooking.
Dinner was some sauteed shitake mushrooms in balsamic vinegar and spices over green lentils and brown rice, garnished with a chiffonade of kale and colored pepper brunoise. People want to know how to get their kids to eat the good veggies? Make the food pretty! Instead of parsley, use finely chopped kale! Add some color with peppers, but make them small enough that they can't get picked out! Better yet? Be honest with your children. Let them cook with you, and explain what you're putting in their food. Talk to them about the ingredients, why they should eat their veggies, why it's important. Still getting nowhere? Bribe 'em! "I tell you what...you finish your dinner and you can bring a cupcake with you to school with lunch tomorrow." Oh no, cupcakes again? No...THESE:
I took a basic vegan carrot cake recipe and altered it to be a bit less sugary and cupcake style. It originally called for maple syrup, but I chose to replace it with a whole banana. Instead of using egg replacer, I added some flax seeds. I also thought it might be a little fun to substitute half the raisins with some vegan chocolate chips...gotta have some of the sweet tooth represented, right?! Not only will you love these, but you can even lick the spoon without fear of salmonella! Top them with a dollop of cream cheese (vegan or regular) for dessert, or have them plain for breakfast! They are delicious, and when your kids are old enough they will thank you for keeping their little bodies healthy when they didn't know enough to.
"Let's Compromise" Vegan Carrot Cupcakes
2 cups Unleached AP flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon each allspice and nutmeg
1 teaspoon sea salt
1 cup unrefined vegan cane sugar
1 mashed banana
1/4 cup canola oil
1 1/2 cup plain soymilk
3T ground flax seeds
3 good sized carrots, microplaned
1 teaspoon vanilla extract
1 palmful of raisins
1 palmful of vegan chocolate chips
1/4 cup chopped walnuts
Preheat oven to 350'F.
Mix all dry ingredients together in a large mixing bowl. Mix wet ingredients in a separate bowl.3. Add wet to dry, and add the carrot, raisins, chocolate chips, and nuts. Scoop into muffin tins (I like to use the jumbo ones!). Bake at 350'F for 30-35 minutes. It is done when an inserted toothpick comes out clean. Let cool before serving/frosting.