THE VEGAN HALLOWEEN CUPCAKES RECIPE

This halloween eve you don’t need to prepare anything else when you have the vegan halloween cupcakes recipe at your juncture. This recipe is mouthwatering and will make you lick your fingers to the last bites. Instead of looking forward to your favorite desserts, sweets, and many other things, you can try out this innovative recipe just sitting at home and make your festival more interesting. If you are a vibrant personlity and a creative mind, then you will also like the decorating stuff in the recipe. Here, you are going to learn more about the vegan Halloween cupcakes and how to decorate them in the most innovative ways. You can make and decorate in the most inventive ways on your own without any hassle. You just need to follow a few simple steps for your path.

Ingredients required in the cupcake recipe 

• 1 cup pitted dates
• 1 cup water
• ½ cupcocoa
• ¾ cup oat flour
• 1 tsp vanilla extract
• 1 tbsp baking powder
• 1 cup baked and mashed purple sweet potato
• 2 tbsp maple syrup
• 4-6 tbsp non-dairy milk

How  to make the vegan Halloween cupcakes recipe

• The first and the foremost step is to pre heat the oven to 350F.

• Now it’s time to blend the dates and water until it becomes smooth.Get ready to add all the cupcake ingredients which you will require in your cupcake and blend it to make a thick batter.
• Add the batter in the cups with some paper liners which are lightly oiled to avoid any hassle or difficulty. Now, bake it for 25 minutes for 350F in the oven.
• Now its time to cool them completely and start with the decorations. For decorating the cupcakies, you will need organic vanilla frosting and icings.
•For decorating it as a pumpkin, you need to let the cupcakes cool and then separate it by decorating it with orange icing and use some chocolate chip cookies to make the eyes and the mouth.Furthermore, you can make the face using a green icing and also add a stem to add a spooky effect.
• For decorating it as a Frankenstein face, you need to spread some green icing and use chocolate chips to decorate the face. Also, You can add scary effects as per your imagination.
• In order to decorate it as a Mummy and the Ghost face, the icing on the cover should be the white one. For decorating it as the Mummy face, you need to make the lines on the cover and then use two chocolate chip cookies to make the eyes, and for the ghost look, you just need to cover the cupcakes with white icing and make eyes and mouth with the chocolate chips.

So, in this way you can prepare the recipe just by sitting at home and celebrate halloween with fun and love. Add more fun to your lives by prepring the recipe in the most effective manner in just a few easy steps.

Mouthwatering Chocolate Chip Cookies Recipe (Vegan and Dairy free)

If you are fond of teasing your taste buds with new and relishing dishes each day, then chocolate chip cookies recipe is something you should try. The yummy chocolate chip cookies will leave the foodies mesmerized by its delicious existence. To start with, first of all you should know some of the ingredients which are to be used in the making of the chocolate chip cookies recipe.

Some of the ingredients are - 1/3 cup sucanat, 1/3 cup brown sugar,1/2 cup canola oil,  2 tablespoons cornstarch, 1/2 cup non dairy milk, 2 teaspoons vanilla extract, 1/2 teaspoon baking soda, 1/2 teaspoon salt, Granulated Sugar, Brown Sugar , Baking Powder, Baking Soda, Salt, Eggs, Oil, Vanilla Extract, 1 cup all purpose flour, 1 cup whole wheat flour and to add some more flavor to the recipe, you can add 1/4 teaspoon pumpkin spice and 1/4 teaspoon nutmeg, All these are the ingredients which will be used in the making of the chocolate chip cookies recipe.

Some of the cooking materials which are to be used in the making of the recipe are- Mini Cookie Scooper, Baking Mat, Baking Sheet, Handheld Mixer, Anchor Mixing Bowls and a Cooling Rack.
Here are some of the instructions which will help you make an appetizing chocolate chip cookies recipe are as follows-

• The first step every person who is making the chocolate chip cookies recipe is to preheat the oven to 350°F and furthermore grease or line the cookie sheets with the pint of parchment paper or some silicone baking mat if required. 

• The next step is to cream the buttery sticks and sugars in a mixing bowl till they become light, fluffy and crispy. 

• After, it’s time to add some milk beverage to cream it well and blend in the vanilla essence to make the chocolate chip cookies recipe more delightful. 

• Now, it’s time to whisk the flour, baking soda and salt in a medium bowl. Also, add the dry ingredients in the mixing bowl and stir it well. After this, fold the chocolate chips and the chunks to the lovely chocolate chip cookies recipe. 

• Furthermore, drop the dough with a table spoon on the cookie sheets prepared. 

• Now, wait for ten minutes and let it bake. After the baking process, take it out and remove the cookies and keep it on the cooling racks to cool down. 

All these steps will take you to the next level of delight with the mesmerizing chocolate chip cookies in your hands. Smell it, taste it and enjoy it. 

EASY TO MAKE VEGAN BREAKFAST AND LUNCH RECIPES YOU CAN’T AFFORD TO MISS

“Every day when you eat a vegan diet, you save 1000 gallons of water, 29 sq ft of forest cover, 9 kg CO2 footprint and one precious’s animal life.”

For all you vegan Moms out there, the questions still remain- What do I pack my kid for lunch? And what are my go-to easy vegan breakfast ideas and vegan school lunch ideas? When you are entering a plant-based diet, you have plenty of choices. There are many available things you haven’t tried yet or do not prefer. It’s time to go past the normal recipes that are easy and work like a charm.

1. BANANA OATS SMOOTHIE

- 1 ripe banana, frozen or non-frozen
- 1/2 cup nondairy (soy) milk
- 1/3 cup quick oats or rolled oats
- 1 or 2 tsp. sweetener
- Optional add-ons: peanut butter/cocoa powder/protein powder/vanilla extract/chia or ground flax seeds.

INSTRUCTIONS:
Blend until smooth

2. SCRAMBLED TOFU 


 - 1 (8 oz.) pkg. Tofu
 - 1 Tbsp. Vegetable oil
 - 1 Tbsp. Nutritional Yeast
 - 1/2 tsp. garlic powder
 - 1/2 tsp. onion powder
 -  Salt and black pepper
 - 1/4 tsp. turmeric

INSTRUCTIONS:

Add the oil to a large skillet, and turn the heat to medium. Crumble tofu into the pan. Sprinkle the onion, garlic, turmeric, salt, and pepper over the tofu and stir to mix. Cook on medium for approx. 5 minutes, stirring occasionally to prevent sticking. Add nutritional yeast after water boils down and fold into tofu. Continue to cook over a medium heat.

3. FLUFFY PANCAKES

- 1/2 cup unsweetened applesauce or mashed bananas
- 1 1/4 cup oat flour (rolled oats ground in a            blender)
- 1/2 cup non-dairy milk or water
- 2 tsp. lemon juice
- 2 tsp. maple syrup
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract


INSTRUCTIONS:
Combine all ingredients in a blender. Heat a non-stick skillet over medium-high heat. Pour about 1/3 cup of batter into the pan.  Spread or smoother the thick batter into a circle. Cook for 2-3 minutes on the first side. When you can easily slide a spatula under, flip. Cook for another 2-3 minutes. Remove from pan.

4. MASALA CHICKPEAS WITH RICE/QUINOA

- 2 tbsp coconut oil (or olive oil)
- 2 onions, sliced
- 1 clove of garlic, minced
- 1 medium carrot, chopped into 2-inch pieces
- 1 red bell pepper, chopped
- 1 tsp grated ginger
- 1 tsp salt
- 1 tsp of each of turmeric, cumin, coriander, and      paprika
- 2 & 1/2 cup water
- 1 15-oz cooked chickpeas
- cooked quinoa/rice
-Toppings (Optional)
  1 cup finely shredded red cabbage
  1/4 cup slightly crushed roasted cashews fresh parsley.

 INSTRUCTIONS:

Heat the coconut oil in a large skillet over medium heat. Once the oil is hot, add the onions, garlic and grated ginger and cook until the onions are soft and translucent for 5-7 minutes. Add the carrot &red bell pepper. Continue to cook for another 2 minutes. Add spices, salt, and cover with the water.
Bring to a boil, cover and reduce heat. Let it simmer for about 35 minutes, or until vegetables are tender. Serve in a bowl with rice/quinoa.

It’s time to get going with these delicious and easy vegan breakfast ideas and vegan school lunch recipes. Follow us back for more.

VEGAN CARROT CAKE – LOVING IT VEGAN

Vegan Carrot Cake – Loving It Vegan. Moist, rich vegan carrot cake with a wholesome flavor and gorgeous color. Topped with lemon buttercream frosting and crushed walnuts. Ideal for any special occasion, or just Sunday afternoon tea.

The ingredients you will need are as follows:

1 cup soy milk

2 cups grated carrots

3 cups flour

2 cups water

1 cup sugar

1/2 teaspoon salt

1 1/2 teaspoons baking soda

1 1/2 cups raisins

1 1/2 teaspoons cinnamon

1 1/2 teaspoons allspice

1/2 teaspoon cloves

Preparation directions for this cake recipe:

1. Make sure that your oven is preheated to 350°F (or will be by the time you've prepared everything-about 10 minutes).

2. In a saucepan, mix together the water, raisins, carrots and spices. Bring to a boil then simmer for 8 minutes. Add the salt and sugar then continue to simmer for 2 more minutes. Now mix in the rest of the ingredients.

3. Turn off the stove and continue to stir the mixture gradually as it cools down.

4. In a large mixing bowl, combine the flour with the baking soda and the carrot and raisin mixture. Fold these ingredients together.

5. Pour the batter into a lightly greased baking pan and place in the oven uncovered for about 50 minutes. Keep an eye on it after half an hour, as all ovens do vary slightly. When it looks ready, poke the center of the cake with a toothpick and if no batter sticks to the toothpick, remove the pan from the oven and let it cool for 10 minutes.

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