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Carrot Pumpkin Cupcake with Maple Cinnamon Frosting – The Vegan Zombie

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Halloween Vegan Cupcakes – Carrot Cake with twist of Pumpkin and Maple Cinnamon Frosting by Sarah of Sugar Momas Camillus NY.

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Dry Ingredients:
2/3 cup flour
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp ginger
1/4 tsp ground cloves
whisk together

Wet Ingredients:
1/3 cup organic canola oil
1/3 cup vanilla soy yogurt
1/3 cup pumpkin puree (see prior video)
2/3 cup sugar (Florida Crystals)
1 tsp vanilla
Mix well
Slowly add dry ingredients and mix
1 cup finely shredded carrots
1/4 cup raisons
Spray cupcake liners and fill 2/3 full
preheat oven to 350 and bake for 25 mins or until toothpick comes out clean.

Maple Cinnamon Frosting:
1/2 cup Earth Balance Shortening
1/2 cup Earth Balance Buttery Spread
Mix until fluffy
2 tbsp soy or almond milk
3 tbsp maple syrup
4-5 cups confectioners sugar until consistency desired.
Let cupcakes cool and frost.
Dust with cinnamon.
Enjoy!

Pumpkin Muffins – Cooking with The Vegan Zombie

More fall themed recipes.
Vegan pumpkin muffins.
Wet Ingredients:
3/4 cup pumpkin puree (from previous video)
1/2 cup pure maple syrup
1/3 cup melted refined coconut oil
1 tsp apple cider vinegar
1/2 cup apple cider

Dry Ingredients:
1 1/2 cups unbleached flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1 1/2 tsp baking powder
1 tsp baking soda
whisk together

Pour wet into dry and lightly mix it together until flour disappears.
Add 1/2 cup chopped dates
Add to muffin tray.
Jumbo muffins take 20 mins for 350 degrees

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Webpage: http://theveganzombie.com/
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Salt Potatoes & Bobcat Goldthwait – Cooking with The Vegan Zombie

In this video Jon leaves the safe house in search of more ingredients. He finds some salt potatoes. Salt Potatoes originated in Syracuse NY. He also meets up with a special guest celebrity.

Yes, salt potatoes are real: http://en.wikipedia.org/wiki/Salt_potatoes

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Webpage: http://theveganzombie.com/
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S’mores Crispy Treats – Cooking with The Vegan Zombie

What do you do when you want rice krispie treats and s’mores but only have one bag of marshmallows? You follow our recipe and make S’mores Krispy Treats!

http://www.chicagoveganfoods.com
http://www.earthbalancenatural.com

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S’mores Crispy Treats
1 bag (2 cups) vegan marshmallows
3 tbsp Earth Balance Buttery Spread
2 cups graham crackers (crumbled) We used these http://bit.ly/KjW4Ei
3 cups crisp rice cereal
2 tbsp agave nectar
2-3 tbsp vegan chocolate

Large pot on medium heat
melt butter
add agave
add marshmallows except small handful
stir till melted
add rice crisp and stir take off heat
add to dish and spread evenly
add leftover marshmallows and some
crumbled graham crackers to top
melt chocolate and drizzle on treats
cut into squares and enjoy

Vegan Grilled Cheese – Cooking with The Vegan Zombie

Here is a product review of Galaxy Foods new vegan cheese shreds. We make a grilled cheese with it.

https://www.facebook.com/galaxynutritionalfoods
http://www.galaxyfoods.com/

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Peanut Butter Chocolate Chip Cookies – Cooking with The Vegan Zombie

In this video Jon goes back to the abandoned kitchen and makes some peanut butter chocolate chip cookies. Yum!

https://www.facebook.com/earthbalancenatural

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Peanut Butter Chocolate Chip Cookies
3/4 cups creamy peanut butter
1/3 cup Earth Balance Buttery Spread
3/4 cup sugar
1/2 cup almond milk
1/2 tsp vanilla extract
1/4 tsp salt
1 tsp baking powder
2 cups flour
1/2 cup vegan chocolate chips

mix everything together. Form small balls dip in sugar and place on cookie sheet.

350 degrees for 10-12 mins

Cooking with The Vegan Zombie – Post Apocalyptic Pot Pie

Ingredients:
*Crust
– 2/1/2 cups flour
– 1 tsp salt
– 1/4 tsp pepper
– 1/2 tsp chili powder
– 1/2 tsp paprika
– 1 tsp thyme
WHISK TOGETHER THE DRY THEN ADD:
– 1/4 cup Earth Balance Butter
– 1 cup Earth Balance Shortening
START ADDING COLD WATER 1 TBSP AT A TIME (ABOUT 1/2 CUP) THEN WRAP UP IN A BALL IN SARAN WRAP. PUT IN FRIDGE WHILE YOU MAKE THE FILLING.
*Filling
– 1 potato
– 1 medium onion
– 2 cloves shredded garlic
– 2 delicious carrots
– 1 pakage smoked Tofu Lin or seitan
– 8 shiitake mushrooms (optional)
– 2 cups veggie stock
-DICE UP YOUR VEGGIES INTO SMALL CUBES.
-PUT 2-3 TBSP OLIVE OIL INTO BIG POT UNDER MED HEAT.
-ADD ONIONS (SAUTE)
-ADD POTATOES CARROTS MUSHROOMS AND TOFU
-ADD MINCED GARLIC
NEXT ADD:
-1 tsp salt
-1 tsp thyme
– 1/2 tsp chili powder
– 1 tsp paprika
– 2 tbsp soy sauce
– 1 tsp dried parsley
– 2 tbsp flour to thicken it up
*Stir together and let cook for 2 mins then add 2 cups of veggie stock.
*Bring to a boil then cover and simmer for 20 mins. Once potatoes are done it’s ready.
-FLATTEN CRUST BETWEEN TWO PIECES OF PARCHMENT PAPER TILL IT’S ABOUT 1/4 INCH THICK.
-PLACE COOKED FILLING INTO OVEN SAFE CERAMIC COOKING DISH.
-THEN PLOP CRUST OVER DISH AND TAKE OFF EXCESS CRUST (SEE VIDEO)
– SLICE 4 OR 5 SLITS IN CRUST.
-PLACE IN OVER FOR 20 MINS FOR 350 DEGREES

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