Exploits of a Vegan Wannabe

Thursday night we had a soiree to celebrate Chloe’s birthday, she turned three. It was a vegan feast that included hot dogs on the grill, my new favorite Watermelon Gazpacho,  My Big Fat Greek Dip and Dark Chocolate Oreo Cupcakes. Our guests brought vegan delicacies to share and we noshed our way through a great evening. After the last guest parted, Sandy and I polished off the leftover Fat Greek Dip because I wouldn’t have been able to sleep knowing it was in the fridge. I really love that dip.

Chloe received a ton of beautiful and thoughtful gifts including dehydrated, organic coconut chips for dogs and cats from a company called Coco Therapy. How very cool. Their tagline says,” Island love for your pampered pet.” As I watched Chloe eat dehydrated coconut chips from the palm of my hand, as she lounged on the sectional in her party dress…I thought, “Pampered? Not this pooch.”

If was a fun evening and the perfect way to celebrate the addition of this adoring and deeply deserving rescued baby dog into our lives.

Because vegan cupcakes are such an easy standby for a quickie dessert for a crowd, I wanted to share the recipe I always use and a decorating tip I just found. Michael’s craft stores have the most perfectly adorable paper wraps for cupcakes.   They are inexpensive and create a fancy, elegant or whimsical presentation without the work. Love that. I made a dark chocolate Oreo cupcake with store bought whipped, white icing and topped it with biggie chunks of Oreos. The wraps made them look fanciful with very little effort or expense.

Its kind of funny really because Sparky and Chloe had peanut butter carrot Pupcakes with fresh icing and strawberries while the humans in the room were scarfing down Oreo topped chocolate bombs.

Chocolate Cupcakes

From: The Joy of Vegan Baking  (makes 12 cupcakes)

Ingredients

1 1/2 cups (188g) unbleached all purpose flour

3/4 cup (150g) granulated sugar

1/2 teaspoon salt

1 teaspoon baking soda

1/4 cup unsweetened cocoa powder

1 1/2 teaspoons vanilla extract

1/3 cup canola oil

1 tablespoon white vinegar

1 cup cold water

+ the frosting of your choice

Make it Happen

~ Preheat the oven to 350 degrees. Grease a cupcake pan or use baking cups. Combine the flour, sugar, salt, baking soda and cocoa powder in a bowl until thoroughly combined.

~Create a well in the centre of the dry ingredients, add the vanilla, oil, vinegar and water, mix until just combined. Pour into your prepared pan, and bake for 15-17 minutes, until a toothpick inserted into the centre comes out clean.

~Cool on a wire rack. Cool completely before frosting. I usually bake mine the night before and store airtight until time to frost. This time I added Oreos to the batter and piled them on top of the frosting and they were very well received.

Please consider opening up your heart and home to a rescued canine or feline family member. They will turn your life upside down, adore you, express gratitude with every single breath they take and give you so many reasons to celebrate with friends and family.

Have a delicious weekend.

Tags: compassionate eating, going veg, My Big Fat Greek Dip, plant based diet, trying vegan, trying vegetarian, vegan challenge, vegan chocolate cupcake recipe, vegan dessert, vegan entertaining, vegan experience, Vegan Oreo cupcakes, vegan wannabe, vegetarian entertaining, Watermelon Gazpacho