Saturday, April 4, 2015

Toasted Bagel (Vegan & Gluten-Free)

Bagels. Bagels. Bagels. 

I am always in love with bagels. Though bagels always do me wrong. Bagels are so glutenous, they put me to sleep right after having half of one.  The gluten-free bagel options at the grocery or bakeries are a bit on the pricey side. So, I decided to make my own. This is my first batch of gluten-free bagels, that are also vegan, soy-free, and nut-free. There is corn in this product because I used cornmeal for the bottom. I have always liked a crusty corn meal crust. A recipe of my gluten-free vegan bagel is soon come. 
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Saturday, December 20, 2014

Cheap-O-Cabbage Detox Soup

I used Italian Style Diced Tomatoes

before cooking

detox soup is on!

I was never a believer in the cabbage soup detox. But I guess there is no harm in trying cabbage soup, especially right before the holiday season. I too like to binge of vegan mashed potatoes and vegan green bean casseroles. These are some of my favorite holiday dishes that I enjoyed while growing up. Even though I come from a Chinese background, many of my family are Americanized and on the holidays we celebrate with a huge holiday potluck. 

Our potlucks are always a melting pot of All American holiday dishes and then we have the traditional Chinese symbolic dishes. I admit, I love both sides of my culture. I look back on how far we have come. 
And each year, we celebrate the holidays by being together and catching up and remembering. And each year I stuff my face with food and that is why I need a simple detox right before the holiday season. This cheap version of the cabbage soup detox is a easy process that will have me and you looking good by the end. 

a quarter of a medium cabbage shredded
1 cup crimini mushrooms sliced
1 can diced tomatoes (I used Italian Seasoned)
1 teaspoon cayenne pepper

In a large pot add your shredded cabbage, sliced crimini mushrooms, can of diced tomatoes, and cayenne pepper. Fill pot with water until it slightly covers the veggie mix. Turn on the heat to high & bring the cabbage soup to a boil. Let the cabbage soup boil for 10 minutes then simmer for 15 minutes. Add salt & pepper to taste. Enjoy!

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Friday, December 19, 2014

Make It Sprinkle.

Make it sprinkle one cupcake at at time.

Last week I made some vegan & gluten-free chocolate and red velvet cupcakes for a friends birthday. The best compliment I had late was from him. He my cupcakes had the perfect texture. Not too dry, not too mushy, it was so REAL, and just like the real deal gluten based cupcakes.

For me, this was such an honor because I have worked hard to make the texture of a vegan and gluten-free cupcake just right. My previous cakes were not as glorious. I think my learning experience is key to the perfect vegan & gluten-free cupcake.

Like trained chefs or home cooks, I am always try to perfect my technique. I am always striving to make a vegan & gluten-free pastry taste like the REAL DEAL. I think many vegan & gluten-free foodie cook bloggers are on the same page with me.

As a result, this is my vegan & gluten-free cupcake that I am proud of.

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Cake Girl Hot Chocolate Mix (vegan & gluten-free)

Hello readers!

Remember last year for the holidays I made single serving hot chocolate spoons as gift favors. Those were plenty tasty and cute. However, this year I made hot chocolate mix that can be shared with the whole family. I will admit I am not taking all of the credit for my hot chocolate mix. I adapted Alton Brown's hot chocolate mix recipe and made it vegan friendly. 

What I really enjoyed about this recipe is how the hot chocolate still contained its body and creaminess when mix with hot water. Although, hot chocolate is always better with milk. Hope ya'll will enjoy this vegan friendly hot chocolate mix as much as I did. Did I mention this is a soy-free & nut-free hot chocolate base as well? It is. Happy holidays! 

Here are the specks: 
2 cups powdered sugar
1 cup cocoa
2 teaspoons potato starch 

Mix all of those ingredients together and your hot chocolate mix is made. : ]

For a single serving cup of hot chocolate: 
Fill your mug 1/3 ways up with hot chocolate mix. Add hot water or hot milk. Then stir to combine. 

Store the left over hot chocolate mix in an airtight container. 

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