So I finally perfected the recipe for coconut cupcakes! (I posted the recipe for the frosting a while back, which is also great on chocolate cupcakes, carrot cake, or... on a spoon.) Here are the cupcakes to match the frosting. :) And they are perhaps the moistest cupcakes I have ever eaten. Frosting recipe here:
http://somewhatpreachyvegan.blogspot.de/2013/11/the-best-coconut-frosting-in-world.html
Coconut Cupcakes
Ingredients:
-1 3/4 cups flour
-1 cup sugar
-1 tsp baking soda
-1 tsp baking powder
-1/2 tsp salt
-1 cup coconut milk
-1/2 cup non-flavored oil, like vegetable or rapeseed
-2 tbsp vanilla
-1 tbsp apple cider vinegar
-1/2 cup coconut shavings (garnish)
Method:
Preheat oven to 350F. In a large bowl, whisk together dry ingredients. In a smaller bowl, whick together the milk, oil, vinegar, vanilla and vinegar. Pour the wet mixture into the dry mixture and mix until just combined, but don't over-mix.
Let this sit for about 15 minutes in the bowl.
Spoon batter into muffin liners in the muffin tin about 2/3 full and bake for about 18-19 minutes (or until a toothpick comes out clean). If you're going to frost them, let them cool completely on a rack first. Frost with the amazing frosting (recipe above) and then dust with coconut shavings for garnish. Would also be great with a berry-flavored frosting for a little bit of tartness!
This sauce/marinade is possibly one of the best I have ever had. It's great on this dish but it's also great as a sauce or drizzle on almost anything. I'm obsessed!
Miso-Charred Eggplant with Asian Giant Couscous Salad
Ingredients for eggplant/sauce:
-2 medium purple eggplants
-3-4 tbsp. sesame oil
-4 tbsp. dark miso paste
-3 tbsp. sugar
-2 tbsp. soy sauce
-4 tbsp. rice vinegar
-2 cloves garlic, finely chopped or even ground into a paste
-2-3 tsp. Sriracha or sambal oelek chili sauce
-2 scallions, finely chopped
Ingredients for couscous salad:
-1 package giant Israeli couscous (or regular couscous if you prefer)
-1 tbsp. lime juice
-2 tbsp. sesame oil
-1 tbsp. rice vinegar
-1/2 tsp. ginger powder
-2 scallions, chopped
-handful of snow peas
Method:
First, make the couscous according to package directions. Drain and set into a bowl. While it's still warm, whisk together (or shake in a jar until emulsified) the other ingtedients for the couscous salad - lime juice, sesame oil, rice vinegar, and ginger powder. Pour over the couscous and toss in the scallions. Boil up some water, throw the snow peas in for 3-4 minutes until bright green and a little soft but still crisp, and then drain. Run the peas under cold water, then toss them in with the couscous. Set that aside.
Meanwhile, heat the sesame oil for the eggplant in a frying pan (large) over medium heat. Cut the eggplants in half lengthwise, and then score each one diagonally (crosshatch in a diamond pattern) with a sharp knife (do not cut the skin, just the flesh) with cuts about 1" apart. Once the oil is hot, place 2 of the eggplant halves flesh-side down into the frying pan and cook for 4-5 minutes. Then turn them over and cook for 2-3 minutes more on the skin side. Do this with the other 2 halves next. Set all 4 halves flesh-side up in an oven-safe dish and set aside.
Preheat your broiler to the top heat. In a bowl, whisk together the ingredients for the miso marinade (miso paste, sugar, soy sauce, rice vinegar, garlic, chili sauce). Spoon the marinade thickly over the eggplant halves then put in the oven under the broiler. Watch it carefully - they should probably only be in there for about 5-6 minutes, until the eggplants look a little softer and the marinade is bubbling but NOT burned on top of them. Remove from oven.
Plate any way you want - I piled some couscous salad on the plate and laid eggplant halves on top, then topped with more sliced scallions. I saved some marinade to use as extra topping sauce as well. Enjoy!
These shortbread-chocolate squares are so easy to make and absolutely delicious. You can substitute any topping you want on top - any kind of nut, or even crushed toffee or M&Ms, etc etc.
Shortbread-Chocolate Squares
Ingredients:
-1/2 cup margarine
-2/3 cup brown sugar
-1/4 tsp. vanilla
-1 1/3 cups flour
-1 cup dark chocolate chips
-topping of your choice! (I used about 1/2 cup shredded coconut and 1/2 cup crushed pecans)
Method:
Preheat oven to 350F and prepare a square pan (I used 8"x8") with a parchment paper lining.
Cream the sugar and margerine with an electric mixer, then add the vanilla. Mix in the flour in small batches until it's completely incorporated. Press the dough with your fingers into the pan, making sure it's fairly even and tightly "packed" in. Bake about 15 minutes or until it's firm and golden/tan. Remove from oven.
Spread the chocolate chips over the shortbread and, as they melt, spread around with a spatula. Put the pan back in the oven for about 30 seconds until they're completely melted. Sprinkle your topping of choice all over and put in the fridge to cool and harden. When the chocolate is completely set, remove by pulling the parchment paper out of the pan. Place the block on a cutting board and, using a chef's knife, cut into squares. Delish!
Ingredients:
