Mini Gingerbread Cupcakes

For the holidays, I had two batches of miniature, bite-sized gingerbread cupcakes. The gingerbread cupcakes are vegan. The recipe is based on the Gingerbread Cut Out Cookies recipe from Post Punk Kitchen. On the other hand, the icing is not vegan and contains cream cheese. These bite-size cupcakes look so cute and tastes great! The [...]

Pumpkin cheesecake muffin

Ingredients: 1 1/4 cup whole wheat cake flour 1/4 cup rice flour 1 cup pumpkin puree cinnamon nutmeg cloves allspice 1 tsp salt 1 tsp baking soda 2 eggs, beaten 1/2 cup sugar 1/2 cup quinoa, cooked* (detailed directions below) 2 oz cream cheese 2 oz ricotta cheese 1/2 tsp vanilla extract 1/2 tsp sugar [...]

Blackberry Vegan Tofu Cheesecake

In my last post Lunar New Year Food (Vegetarian Style) I showcased the Berry Mix Tofu Cheesecake. It uses tofu and soy cream cheese as the main ingredients and was topped with strawberries, blackberries, and blueberries. Previously, I had also posted a recipe for a Blueberry Tofu Cheesecake that utilized tofu and soy milk instead. [...]

Blueberry Tofu Cheesecake

Here’s a recipe for a vegan dessert. In the past when I attempted to bake a tofu cheesecake, I used soy cream cheese, which is often available at selected groceries and health food stores. Tofutti makes a good dairy-free cream cheese that is available at Gristedes Supermarket. This time I tried an alternative and simply [...]