Goji Cranberry Sauce
I'm a little embarrassed telling you this, but I used to LOVE canned cranberry sauce. I haven't eaten it in a few years, since I started making my own, but growing up that was my jam. I looked forward to Thanksgiving just for the ribbed, cylindrical maroon-colored jelly that would PLOP onto a plate and get passed around. It had no chunks, no texture, was just smooth as jello and sweet as could be. It was probably made with corn syrup. I'd probably think it tastes a little gross now. So instead of trying it again and ruining my beautiful memories of smearing it on yeast rolls and eating it alongside my mashed potato and gravy pile, I have decided to remember it as it was: perfect, and delicious. And make a better version! Something much more adult-friendly and gut-friendly. This cranberry sauce is super easy and whip up and is packed with goji berries, a superfood similar in flavor and color to cranberries, but packing a whopping 100% of your daily value of Vitamin's C + B2. Plus they contain all 11 essential amino acids, making them a complete protein. Its the wayyyyy healthier, just as tasty, much more enjoyable version of the crap I used to eat, and I think you're gonna love it too. Did we mention there are just 4 ingredients in this sauce? 5 if you count water! Easy peasy. Let's eat!
Looking for more Thanksgiving side dishes? Check out our Cranberry Apple Walnut Stuffing, Garam Masala Roasted Acorn Squash, Celeriac Mashed Potatoes, and Easy Vegan Gravy!
1 cup water
3/4 cup maple syrup
3 tablespoons lemon juice
12 oz. of fresh cranberries (we bought a bag at Trader Joe's)
3/4 cup goji berries
Rinse and drain cranberries.
In a large saucepan over medium heat, whisk together water, maple syrup and lemon juice. Add cranberries and goji berries, bring to a boil, and cover.
Cook, stirring occasionally, for about 10 minutes, until about 3/4 of the cranberries have popped open and the juices are beginning to thicken. Turn heat to low and cook for 5 more minutes, whisking several more times.
Remove from heat, let cool, and refrigerate at least two hours to set before serving. Enjoy!
Makes about 3 cups.
This sauce can easily be made the night before and refrigerated until ready to be enjoyed.
Sauce saves well in an airtight container in the fridge for up to two weeks.
Cranberry Apple Walnut Stuffing
For years, the only stuffing I'd ever eaten was the weird, kinda mushy, from-a-box version that only came out at our place on Thanksgiving and Easter. And it was okay, but I had no idea what I was missing. I don't remember the first time I had a crusty, moist homemade stuffing, but it changed my mind forever. Once you've had the real thing, you just can't go back. This year I'm tackling stuffing and officially making it my favorite side dish. It tastes great smothered in mashed potatoes and sopping up gravy, and packs much more flavor than you'd imagine for such a quick + easy recipe. It's sweet and savory and looks lovely with all the color from the vegetables peeking out. The walnuts add just a touch of texture and earthy flavor, and the apples and cranberries balance everything out. Missing an ingredient? Sub in something else you love! This recipe is easy to make your own and tastes great just about anyway you serve it. Let's eat!
8 cups stale sourdough bread, cut into 1-in. cubes
2 teaspoons coconut oil
2 cloves garlic, minced
2 celery stalks, thinly sliced
1 medium red onion, chopped
1 medium red apple, cored and chopped
1/4 cup fresh cranberries
1/4 cup walnuts, roughly chopped
2 tablespoons fresh sage, finely chopped
1 teaspoon each salt + pepper
2 cups vegetable broth
Preheat oven to 350 degrees.
Cube up your stale bread and set it aside in a large mixing bowl.
In a large cast iron skillet, melt the coconut oil over medium heat. Sauté the garlic, celery and onions until softened and fragrant, about 5 minutes. Add apples and cranberries and continue to cook until apples soften, about 3-4 more minutes. Sprinkle in walnuts, sage, salt and pepper and toss to incorporate.
Pour the vegetable mixture into the bowl with the cubed bread, and stir. Pour vegetable broth over the mixture, stirring to evenly coat all the bread with liquid. The bread will absorb most of the liquid, but there should be some left.
Pour the entire stuffing mixture into a greased baking dish and bake for 30 minutes, until stuffing is becoming golden brown and making the kitchen smell delicious. Pull it from the oven and serve immediately. Enjoy!
To reheat, you can place the entire baking dish back into the oven covered in foil, removing the foil about halfway through cooking. Or if you have a microwave, feel free to use that.
If you don't want to use sourdough bread you can substitute your stale bread of choice.
Easy Miso Gravy
You know what's better than gravy that's ready in just over 5 minutes? ALMOST NOTHING. Gravy is like my lifeblood - I could eat it slathered on just about any vegetable and I think it makes everything taste better. A good gravy, that is. I'm not much for store-bought packets, so whenever I want gravy I follow pretty much this exact recipe and whip up a batch to dump on everything. And since I've made it so many times, I've gotten pretty darn good at it. So good at it, I figured it was about time I shared it with you guys. And just in time for Thanksgiving! Kitchen time on Tofurkey Day is valuable, so who wants to waste it slaving over an hour long gravy recipe? NOT YOU! And sure as heck not me. So grab a pan, whip up a batch of this easy, flavorful gravy, and go smother some mashed potatoes in it. Or share it with our friends at the dinner table, if that's your jive turkey. Let's eat!
Looking for more Thanksgiving sides? Check out our Celeriac Mashed Potatoes, Lemon Miso Cranberry Sauce, and Homemade Tofurky!
2 tablespoons vegan butter
1/4 cup flour (AP or WW)
2 cups vegetable broth
1 teaspoon miso paste
1/4 teaspoon onion powder
1/4 teaspoon ground pepper
In a small cast iron pan (or sauce pan, but we like the flavor and the way the butter browns a bit more in cast iron) melt the butter over medium heat. Once melted, stir in the flour. The mixture will be chunky.
Stir and let brown for 1-2 minutes, then pour in vegetable broth, miso paste, onion powder and pepper. Whisk vigorously until completely combined. Continue to cook over medium heat, stirring occasionally for 3-4 minutes, until the mixture is bubbling and thickening.
Turn the heat to low and simmer a few more minutes, until your desired gravy thickness is achieved. Serve immediately!
Makes about 2 cups.
If you don't have flour/ want to keep it GF, you can substitute cornstarch. Start with an equal amount and use more to thicken as needed.
Leftovers can be refrigerated up to a week in an airtight container.
Celeriac Mashed Potatoes
This recipe is SUPER easy, and has become a staple side dish at our place for the holidays. And it's a total crowd-pleaser! Celeriac, AKA celery root (pictured below) gives regular ol' taters a rich celery flavor without the stringiness of using celery stalks or the added sodium of tons of celery salt. Boiled, it mashes up just like potatoes so it hides in there nicely and adds a load of anti-oxidants and vitamin K. Celeriac is an amazing, underrated root vegetable, and we just love it! [It also makes a great cream of celery soup, but we'll save that for another time.] These potatoes are our go-to for holidays, potluck parties, and for when I just want a huge bowl of comfort food. They're great with butter or smothered in gravy, and it's a great way to mix up the whole mashed potato routine, so let's get cooking!
Looking for more ways to use celeriac? Try our Squash + Celeric Quinoa Stuffing for a GF holiday side dish!
2 lbs. yellow potatoes -about 5 cups, chopped into 1 in. chunks
1 lb. celeriac (celery root) -about 2 cups, peeled + chopped into 1 in. chunks
1/2 cup unsweetened almond milk
1/4 cup vegan butter
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon celery salt (optional)
Chop potatoes and celeriac and place into a large pot. Fill with enough water to just cover the veggies, and cook over medium-high heat until both potatoes and celeriac are fork tender, about 20 mins. Remove the pan from heat, drain the water, and begin to mash using a potato masher (or a fork!). Add in milk, butter, and spices and continue mashing to your desired consistency. We like ours a bit chunky; If you're a silky-smooth kinda person, you can place it all into your food processor instead. Serve + enjoy! Serves 8.
You could garnish these with some green onion or chives; we forgot!
These are easily made ahead and re-heated in the microwave, if needed.
Store in an airtight container in the fridge up to one week.
Garam Masala Roasted Acorn Squash
Thanksgiving is really all about the sides for vegans. I feel like a nut loaf is okay and Tofurkey is fun, but I would be really happy with cranberry sauce, 'taters, some delicious veggies, and a big ol' slice of pie instead. In at attempt to come up with creative and delicious ways to squeeze more veggies onto the table, we came up with this impressive dish. It packs so much flavor you're friends and fam won't believe you whipped it up yourself and looks so good you might not be able to believe it, either! We love squash, but roasting it in garam masala and pairing it with tangy lemon tahini sauce, sweet pomegranate arils, crunchy pepitas and a sprinkle of fresh parsley takes it to a whole new level. Plus, it really couldn't be easier - and who really wants to spend extra time in the kitchen while everyones catching up around the dining room table? This recipe calls for 1 squash and serves 4, but can easily be doubled for larger parties. Let's eat!
[Oh and just so you know, this is just the start of all the Thanksgiving goodness we'll be posting this month. Look for a new table-approved recipe from us every couple days until the 26th!]
1 medium-sized acorn squash
1 tablespoon coconut or olive oil
3/4 teaspoon garam masala
salt + pepper to taste
1/2 cup tahini
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 - 1/2 cup water, as needed
1/4 cup pomegranate seeds
2 tablespoons pepitas
2 tablespoons fresh parsley, finely chopped
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
Slice both ends off of the squash and scoop out the seed goop. Slice the squash into 1/2 inch slices and lay in a single layer on the lined baking sheet. Drizzle with oil and sprinkle with garam masala, salt, and pepper. Toss to coat. Roast for 20-25 minutes, until squash is fork tender and browned.
While squash roasts, combine tahini, lemon juice, and salt in a food processor. Add water a little at a time until you reach the desired consistency. Scoop into a bowl.
When squash is roasted, remove from the oven and serve warm with tahini sauce, pomegranate seeds, pepitas, and fresh parsley. Enjoy!
Serves 4. Leftovers can be saved in the fridge overnight. but it's a dish best served warm!
Don't have garam masala? Try curry! Don't have acorn squash? Try delicata! This recipe is easily customizable.
Prepping for a holiday meal? Prep everything ahead except the roasted squash and save lots of time!
Baked Pumpkin Cinnamon Sugar Donuts
Just because Halloween is over doesn't mean pumpkin has to go away! I like to allow my pumpkin obsession to continue t's take over until Thanksgiving, and then its straight Christmas cookies and peppermint hot cocoa from there. Today, I'm sharing my new favorite recipe with you guys for these easy baked pumpkin donuts rolled in cinnamon sugar. They literally are SO EASY to make that I thought I must be doing it wrong. From start to finish this was maybe a half-hour project, and I was so happy with how they came out. They so remind me of getting fresh donuts at apple farms when I was a little girl. They're SO GOOD! Alex came home the day I made them and literally ate FOUR. Out of a SIX donut test batch. I love him though, and I think that just goes to show how gosh darn irresistible these little guys are! These are the kind of donuts that give you street cred for being such a great cook. And you'll be like "Oh these easy things? I whipped these up lickety split!" and feel like a badass. So grab a donut pan and come bake with us!
1 1/4 cup all purpose (AP) Flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup packed brown sugar
1/2 cup unsweetened almond milk
1/3 cup pumpkin pureé
2 tablespoons coconut oil, melted
1 teaspoon vanilla
1/4 cup melted coconut oil or vegan butter
1 cup organic sugar
1 tablespoon cinnamon
Preheat oven to 350 degrees and grease a donut pan.
In a large mixing bowl combine flour, pumpkin pie spice, baking powder and salt. In a separate mixing bowl whisk together brown sugar, almond milk, pumpkin purée, coconut oil and vanilla.
Mix the dry ingredients into the wet ingredients about 1/2 cup at a time, stirring to combine. Batter should be a little thick, not pourable. Once mixed, use a spoon to place batter into the donut pan, distributing the batter evenly between each donut mold.
Bake for 10-12 minutes, until an inserted toothpick comes clean and donuts spring back lightly when pressed. Cool on a wire rack.
While the donuts cool, pour the 1/4 cup melted coconut oil or butter into a shallow bowl. In a separate shallow bowl, mix together the sugar + cinnamon. When the donuts have cooled, dip one side lightly into the oil or butter, then dip it into the cinnamon sugar mixture, shaking off the excess. Flip the donut over and repeat the process, trying to coat the edges as well so that when you cinnamon sugar the other side the whole donut becomes covered in the cinnamon sugar mixture. Repeat this process with all the donuts before moving them to a wire rack or stuffing them in your mouth.
Donuts are best served fresh, but if you have leftovers you'd like to save my best recommendation is to line a ziplock bag with paper towels, place the donuts (not touching) into the bag, and put them in the fridge overnight. If left on the counter the oil could make them soggy overnight. Makes 6 donuts.
If you don't have a donut pan, you can try to arrange the dough into donut shapes on a parchment-lined baking sheet. They won't look exactly the same and might be a little wonky, but still delicious!
If you don't have any pumpkin pie spice on hand (available at most grocery stores in the spices section), you can substitute with a mixture of cinnamon, ginger, nutmeg, allspice and cloves.
If you have some freshly roasted pumpkin go ahead and use that. If not, canned pumpkin purée works great, too!
Whole Wheat flour works here too, but it does result in a slightly denser donut.
Spooky BOO Corn Baked Tortilla Chips!
Halloween is around the corner (literally, it's on Saturday - in case you live under a rock), and while most of our friends will be out partying or at least trick or treating, we'll be attending a non-Halloween themed wedding...yeah, we don't really get it either. But that's where we'll be! I'm hoping to be done early enough to at least walk around our neighborhood and see some of the rad costumes. Our neighborhood gets hit HARD - last year over 1,000 kids came to the door. It's insanity! And having grown up in a super small town where the houses were a half mile apart, its awesome seeing a neighborhood filled with that many trick or treaters - like something from a movie! I love it. But since we may not be around to see it, we're getting into the spooky Halloween mood with these easy, baked, ghost-shaped corn tortillas! They're gluten-free and fun for kids to make, too. We stuck ours in guacamole since we kind of liked that it looked like grass, but you could stick them in hummus, salsa - whatever you like. They look pretty spooky stacked into a ghost graveyard, and we think they'd be super cute on a Halloween party snack table. Let's get spoooooooky!
1 cup blue corn masa harina
3/4 cup warm water
1/8 teaspoon salt
1 cup white corn masa harina
3/4 cup warm water
1/8 teaspoon salt
You'll also need:
tortilla press or rolling pin
sharp knife or pizza cutter
In a medium mixing bowl place the blue corn masa harina. Stir in a the warm water and salt, mixing until completely combined. Use your hands to knead the dough until it comes completely together. If the dough seems too dry, you can add a bit of water, but you want your dough to be smooth, not sticky, and be able to form a springy ball. Cover the bowl with a wet towel for 15-20 minutes.
Repeat the process with the white corn masa harina in a separate bowl and set them both aside.
Fold a piece of parchment paper long enough to cover your tortilla press. If you're not using a tortilla press, spread parchment paper over the countertop and use a separate, smaller piece to separate the tortillas from the rolling pin.
Roll the blue and white corn masa dough into 3/4 - 1 inch balls, leaving one ball each extra to use as eyes and mouths on the opposite color tortillas. Press each ball in-between the two sides of parchment paper lined tortilla press until they are about 1/8 inch thick; it may take you more than once, and if so, rotate the tortilla in-between presses. If you are using a rolling pin do the same thing, just be careful to use the same amount of pressure for an even roll. Once they are rolled out, apply 3 small balls of the opposite color as eyes and a mouth and re-press. They ball will spread out, so start small. Continue this process until all the ghost faces are formed.
Using a knife or pizza cutter, cut the round, faced tortillas into a ghost shape and place a piece of parchment paper in between each ghost tortilla so they don't stick prior to cooking.
You can either cook the tortillas as you press them or press them all and then cook them. Your choice. Either way, when you're ready, heat a large cast iron skillet over medium-high heat and lightly spray with coconut oil. Skillet is ready when a few beads of water dropped in the pan sizzle immediately.
Cook as many tortilla ghosts at a time as can fit in the pan (without overlapping) for 1-2 minutes, until the bottom is just beginning to show brown, toasted spots. Place cooked ghosts on a paper towel-lined plate to cool while you cook the other tortillas. When you're finished, spread the heated tortillas over a wire rack to cool completely.
While they cool, preheat the oven to 350 degrees. Bake chips on a parchment-lined baking sheet for 8-10 minutes, flipping about halfway through, until they are browning and crisped up. Remove, place back on the wire rack to cool, then enjoy immediately or within a few hours of making. Leftover chips can be saved in an airtight container for up to 2 days, and reheated in the oven to re-crisp as needed.
Need some dip ideas to serve with your BOO corn tortilla chips? Try our Cauliflower Queso, Buffalo Sriracha Hummus, or Picante Black Bean Hummus!
Makes about 30 chips, but you could make them bigger or smaller depending on how many you wanted and what you wanted to use them for. If you'd rather have just ghost tortillas instead of chips, you could skip the baking step and stuff 'em full of taco ingredients, instead.
Masa FLOUR and Masa HARINA are different in that Masa HARINA is ground from corn kernels soaked in lime water and makes a much better and less brittle tortilla and chip. We have found masa harina for cheap at local Mexican markets + grocery stores, and of course online at Amazon.
Pumpkin Oatmeal Cookies
PUMPKIN SEASON HAS ARRIVED! I'm sure you've noticed, since everywhere you look there are pumpkin recipes, pumpkin-flavored foods, tiny pumpkins + gourds for sale, and of course, PSL's. I like pumpkin just as much as the next gal, but I prefer mine to be not SO sweet. Too much sweet pumpkin flavored crap before November and I'm burnt out. That's why it's become Mid-October and we're just now getting around to pumpkin-themed foods over here! These cookies are perfectly fluffy and moist, and have an almost muffin-like texture. They're soft, chewy, and packed with oats and pumpkin spice. Plus, we cut the sugar way down so you can eat like six instead of one. (That's how that works, right?) They're easy to whip up and perfect for serving at parties or just binge-eating while you watch Hocus Pocus. They're also about to become your new favorite oatmeal cookie. Let's bake!
1 tablespoon ground flax
3 tablespoons warm water
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 cup pumpkin purée
1/3 cup melted coconut oil
1/4 cup sugar
1/4 cup brown sugar
3 tablespoons water
1 1/2 teaspoons vanilla
1 1/2 cups oats
Preheat oven to 350 degrees.
In a small bowl combine ground flax and warm water and stir to combine. Set aside to gelatinize.
In a large bowl, mix together flours, baking soda, baking powder, salt and spices.
In a separate, smaller bowl, whisk together pumpkin purée, melted coconut oil, sugar, brown sugar, water and vanilla. Add gelatinized flax mixture and stir to combine.
Pour the wet ingredients into the bowl of dry ingredients, using a wooden spoon to mix the two into a thick batter. Pour in the oats and mix together until dough forms. Use a cookie dough scoop or spoon to place 1 inch balls of dough onto a greased or parchment paper-lined cookie sheet. Bake for 10-12 minutes, until bottoms are golden and cookies are cooked through. Let cool, and enjoy! Makes about 24 cookies.
*Instead of 3/4 cup of AP and WW flours, you could try using 1 1/2 cups of either one. I haven't tried this recipe with GF flour.
*Your flax egg will come together faster with warmer water.
*We used a 1 in. cookie dough scoop to measure ours out and got about 24 cookies. For a smaller batch of larger cookies simply use more dough per cookie.
*Leftover cookies can be left on the counter in an airtight container about 3 days, in the fridge for about a week, and in the freezer indefinitely.
Jackfruit Asada Street Tacos
Here in Southern California, it's all about the food. We're surrounded by great local restaurants and tons of farmers markets. We're lucky to live a place where fresh produce, great weather, and a melting pot of diversity has also attracted some amazing chefs- its a culinary adventure living out here. That being said, there is almost no better food I've ever eaten here than a traditional Mexican street taco. There's an art to the simple street taco: the meat has so much great flavor cooked into it you don't need much for toppings- a sprinkle of onions, cilantro, and a squeeze of lime. Avocado, cabbage (if you have it), and salsa are great additions, too. And tomorrow, street tacos will be in high demand...that and margaritas, of course- it's Cinco de Mayo! Since we've gone vegan, we eat a lot less (okay, no) traditional street tacos (you know- the whole meat thing), but we really love the traditional carne asada- grilled meat- flavor, so we've just started making our own. Turns out, a kitchen taco can be just as good as street taco. Who knew?! The jackfruit makes a great substitute for carne asada because of it's meat-like texture when shredded and ability to take on the flavor of whatever it's seasoned with. You can find jackfruit at your local Asian market or online. These babies whip up quick and are easy to make in bulk for Cinco de Mayo parties or for Taco Tuesdays any week of the year. Let's eat!
1 tablespoon coconut oil, for frying
1- 20 ounce can (10 ounces, drained) Jackfruit in brine or water (NOT syrup), seeds removed
1 orange, juiced (about 1/3 cup juice)
1 lime, juice (about 2-3 tablespoons juice)
2 cloves garlic, minced
2 tablespoons melted coconut oil
2 teaspoons soy sauce
1 teaspoon liquid smoke
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
1/2 teaspoons salt
1/4 teaspoon cayenne pepper
organic corn tortillas
1-2 avocados, pitted and thinly sliced
1/2 cup red onions, diced
1/4 cup cilantro, roughly chopped
lime slices, for garnish
In a medium cast-iron skillet, heat 1 tablespoon coconut oil. Place jackfruit into a mixing bowl and use two forks or your fingers to shred it. Add orange and lime juice, garlic, coconut oil, soy sauce, liquid smoke, cumin, smoked paprika, salt and cayenne pepper. Mix until jackfruit is well coated, then pour the whole mixture into the heated skillet. Cook over medium heat about 10-15 minutes, until juices thicken and reduce and jackfruit begins to slightly brown in pan.
While jackfruit cooks, prepare the avocados, red onions, cilantro, and lime. Heat a large flat skillet over medium heat and warm tortillas on the skillet until warm, flipping once.
When the jackfruit asada is ready, pile some into a (or double) warmed corn tortillas, then top with a few avocado slices, onions, cilantro, and a squeeze of lime. Enjoy! Makes 4-6 tacos.
Looking for more Cinco de Mayo inspired recipes? Check out our Caulifower Queso Cheeze, Baked Jalapeño Poppers with Cilantro Lime Mayo, and Mexican Chickpea Scramble!
Carrot Cupcakes with Orange Vanilla Cream Frosting
Easter is on Sunday and whether you celebrate it or not, you deserve to eat cupcakes. Because, well, cupcakes! These are a the result of a recipe I've tweaked a couple times now and am happy to report: they're fucking delicious. Lots of fresh carrot to keep them moist and flavorful, and plenty of sweet orange vanilla cream frosting to keep 'em sweet and kid-friendly. I'm back on gluten for the time being, so I enjoyed using wheat flour in these, but you could certainly substitute your favorite GF mix in its place. These are easy to whip up and bake up light and sweet. Perfect for sharing after a strenuous Easter egg hunt or for munching while you Netflix-binge. Either way, they're the perfect carrot cupcake. Oh, and for a lower sugar frosting option, try our Lemon Cashew Cream or Maple Vanilla Icing. Let's eat!
2 cups unbleached wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup coconut milk
1 cup organic sugar
1/2 cup mashed banana
1/2 cup melted coconut oil
2 tablespoon ground flax
2 teaspoons vanilla extract
2 cups grated carrots
Orange Vanilla Cream Frosting
1/3 cup cold vegan butter (we used earth balance) or vegetable shortening
2 tablespoons orange juice
1 teaspoon orange zest
1 teaspoon vanilla extract
2-3 cups powdered sugar
chopped walnuts, for garnish (optional)
Pre-heat oven to 350 degrees.
In a medium bowl, sift together flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg. In a large mixing bowl or electric mixer combine coconut milk, sugar, mashed banana, coconut oil, ground flax, and vanilla extract. Add in dry ingredients about a cup at a time, stirring continuously. Once batter comes together, fold in grated carrots. Pour batter into greased or lined cupcake pans until cups are about 3/4 of the way full. Bake for 25-30 minutes, or until an inserted toothpick comes out clean. Let cool completely while you whip up the frosting!
Orange Vanilla Cream Frosting
In a food processor or high speed blender combine cold vegan butter or shortening, orange juice, orange zest, and vanilla extract. Add in powdered sugar a cup at a time until it reaches your desired consistency. Refrigerate until cupcakes are completely cooled. (If you use butter, your cupcakes may need to be refrigerated to keep the frosting from melting. Shortening melts less, but still be wary of leaving them out on a warm day for too long!)
When cupcakes have cooled, generously spread each one with a layer of creamy orange vanilla frosting. Makes 16 cupcakes!