Cass B Chickpea

Vegan Buttercream Frosting is perfect for cupcakes, cakes, or eating by the spoonful when no one is watching.  This frosting is made with 4 simple ingredients: Vegan Butter, Almondmilk, Vanilla, and Powdered Sugar. The best vegan butter I've found is the Miyoko's Cultured Vegan Butter. If you can find it in a store near you, I definitely recommend it.  The key for this recipe is to let the butter warm to room temperature prior to mixing it together. I used my Kitchenaid mixer with the whisk attachment on medium to high speed.  Please like, share, and follow for more content! And please let me know how you like this recipe.  Vegan Buttercream Frosting Yield:  1 batch makes approximately 24 - 48 cupcakes worth of frosting Prep time:  10 minutes Total time:  15 minutes Ingredients Vegan Butter |  1 cup Almondmilk |  2 tbsp Vanilla |  1 tbsp Powdered Sugar | 3 cups Directions 1. Allow the butter to warm to room temperature. Then add the butter and beat until starting to

I love sweets but not always in large portions. These Bite Sized Strawberry Cupcakes are perfect for that sweets craving.  I start this recipe by pureeing the strawberries. I just added them to a blender until smooth. Then I created the "buttermilk" while mixing the sugar, olive oil, and vanilla. I used my Kitchenaid mixer. I added the remaining ingredients to finish up the batter. I tasted it to see if it was too tart or not. If it is too tart, you can add extra sugar. I baked mine in a mini muffin tin with cupcake liners. To be more sustainable you can buy silicone liners or oil the tin prior to using.  Please like, share, and follow for more content! And please let me know how you like this recipe.  Bite Sized Strawberry Cupcakes Yield:  24 cupcakes Prep time:  10 minutes Total time:  35 minutes Ingredients Almondmilk |  3/4 cup Apple Cider Vinegar |  1 capful Olive Oil |  1/4 cup Sugar | 1/2 cup  Vanilla |  1 tsp  Baking Powder |  1.5 tsp Baking Soda | .5 tsp 

I was fortunate to grow up with 3 great-grandmas in my life. Unfortunately they began to pass away when I turned 20, and last week my last great-grandma passed away. I'm honestly still a little shaken by last week's death. Even though she was 101, there was no warning or time to prepare - she was just gone.  I flew home to Minnesota on Thursday and was able to attend the funeral. I had extra time to visit some family as well, and I wanted to share a few highlights from my trip.  I sat by one of the 10,000 lakes and tried a new vegan ice cream that I found at Target.  Some of my family has farm land, so I was able to visit and pet some of the baby cows.  And I made a casserole which is a traditional dish of the Midwest. This one is a Taco Casserole with half Daiya cheddar and half non-vegan cheese for other family members.   While my trip to Minnesota was sad, I'm thankful I was able to make a few memories. I'm also thankful that I was

Buying roasted red peppers in a jar produces a lot of waste unless you reuse the jars every time. Instead, you can buy 2 bell peppers and roast them in the oven for about 45 minutes. Then let them rest for about 15 minutes and easily peel the skin. You can store them in some olive oil in the fridge or use them right away. Please like, share, and follow for more content! And please let me know how you like this recipe.  Roasted Red Peppers Yield:  2 roasted red peppers Prep time:  5 minutes Total time:  65 minutes Ingredients Red Bell Pepper |  2 Olive Oil |  1 - 2 tbsps Directions 1. Preheat oven to 400.  2. Cut bell pepper into 4ths and add to parchment paper on a baking dish. 3. Bake for 30- 45 minutes until outsides are beginning to blacken and you can see the skin is wrinkly.  4. Place pepper into a bowl that can handle high heats and cover until cook enough to touch. Then peel the skins off. If not using fresh, store in enough olive oil to cover them. 5. Enjoy! Nutriti