How To Make People Like Vegan Food

Dear Turkey,

Here are two ways to get people to like your vegan cooking:

1) Put cheese on it

2) Don't tell them it's vegan until they are done eating and they've already gushed about how good it was

For case #1, I present "Vegan" Zucchini Wrapped Enchiladas (with cheese):

This is a really awesome dish, and it would be almost as awesome without the tiny bit of cheese that I sprinkled on top, but let's start slow, people. My mom had this in a restaurant and then I was inspired by this recipe.

For the filling:

1. Bake 2 sweet potatoes until there is no doubt in your mind that they are done. Roughly chop them (leave the skin on).

2. Saute a little onion and garlic with some oil and cumin, and then add one regular-size can of black beans (undrained). Cook everything down until most of the liquid is gone, and then add the potatoes. Stir/mash for a few minutes until everything blends together but most of the beans are still whole.

For the wrappers:

1. Using a mandoline (or way better knife skills than I have) thinly slice 2-3 medium zucchinis lengthwise (you are aiming for 10-20 slices from EACH one). I know, this is when I asked myself if it was really going to be worth it or if I should just break out the tortillas. 

2. Line up 4-5 slices, slightly overlapping, to make a rectangle. Put a big dollop of filling inside and then roll it up (if your slices are thin enough, it will work!).

Bake:

1. Pour some olive oil in the bottom of a glass baking dish. Then pour about 1/3 of your sauce (I used Old El Paso Medium Enchilada Sauce -- I am ashamed, but it's tasty) into the bottom. Place the enchiladas in, and top with the rest of the sauce, and cheese, if you're not vegan.

2. Bake at 350 for 30 minutes and then broil for just a minute or so.

Serve:

1. With rice, avocado, mango, and hot sauce. 

For case #2, I present VEGAN Cupcakes with VEGAN Buttercream:

I've been looking for a cupcake recipe that doesn't use eggs so that my little one can eat the batter. These came from this blog that I respect but has way too many pictures. They call them "One Bowl..." and that is so true; there are no eggs, so you don't even have to wash the bowl between batter and frosting. Unless it bothers you that I licked it...um...
I am going to reproduce their recipe below. The only modifications I made were that I omitted the sprinkles from both and, in the frosting, I used 2.5 c of confectioners sugar and 1/2 c cocoa. Earth Balance vegan butter works really well here, even if you take it right from the freezer and microwave it almost to melting (for the frosting, too). I'm sure you can replace the non-dairy milk with regular milk, but I would be careful exchanging the vegan butter for real butter, it doesn't always work.

INGREDIENTS (Serves: 12)

CUPCAKES:

• 1 cup non-dairy milk + 1 tsp apple cider vinegar
• 1/2 cup (1 stick) vegan butter (such as Earth Balance), softened
• scant 1 cup granulated sugar
• 1 tsp pure vanilla extract
• 1 1/2 cups unbleached all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup rainbow sprinkles* + more for topping

FROSTING:

• 1/2 cup (1 stick) vegan butter, softened
• 2 1/2 - 3 cups powdered sugar
• 1/4 tsp vanilla extract
• Splash non-dairy milk

INSTRUCTIONS

1. Preheat oven to 350 degrees F and line a standard muffin holder with 12 paper liners.
2. In a liquid measuring cup, measure out non-dairy milk and add vinegar or lemon juice. Let set to curdle/activate.
3. Add softened butter to a large mixing bowl and cream with a mixer. Then add sugar and vanilla and beat until combined and fluffy - about 2 minutes.
4. Add dry ingredients (omitting sprinkles) to a sifter in this order: 1 cup flour, baking soda, baking powder, salt, and then remaining 1/2 cup flour.
5. Sift over butter/sugar mixture alternating with the almond milk mixture. Blend until until well incorporated and no large lumps remain.
6. Add sprinkles and gently fold/stir with a rubber spatula or mixing spoon.
7. Divide evenly among cupcake holders making sure NOT to overfill. These do best at 3/4 of the way up.
8. Bake on a center rack at 350 for 20-24 minutes, or until a toothpick inserted into the center comes out clean. They will only have a very, very slight golden brown color.
9. Let cool completely on a cooling rack. In the meantime, prepare frosting.
10. Wipe clean your mixing bowl and add softened butter. Beat until light and fluffy. Then add vanilla and mix once more.
11. Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be very thick so it will hold its shape once on the cupcakes.
12. Once cooled, frost cupcakes and top with sprinkles. Serve immediately. Store leftovers covered at room temperature or refrigerated.

Enjoy,

Tofu