Vegan Creamy Cashew Alfredo and Spaghetti Squash with Sautéed Mushrooms and Broccoli

Hi world!

I thought I would share a super-simple, super-tasty recipe that I came up with "on the fly" yesterday.  I picked up a spaghetti squash at the grocery with no idea how to cook it or use it in a recipe.  After a quick Google search, I learned that, when baked, the flesh of this squash resembles very thin pasta.  So I decided to use it as such!  The creamy cashew alfredo is a staple recipe of mine: all you need to whip it up is a blender and a little patience.  Once you work out the basics of that recipe, you can use it on everything!  Try normal pasta, pizzas, steamed veggies, anything.

Vegan Creamy Cashew Alfredo and Spaghetti Squash with Sautéed Mushrooms and Broccoli

1 medium spaghetti squash, cut in half lengthwise (remove seeds and pulp)

1/2 cup raw cashews, soaked for at least 3 hours (or overnight)
1-2 cloves garlic, minced (or 1-2 tsp garlic powder)
1/2 tsp pepper
1/2 tsp each thyme, rosemary, oregano, and basil (or try 2 tsp of your favorite herb blend)
2 tbsp olive oil
1/4 cup vegetable stock (or white wine)

1/2 cup thinly sliced mushrooms (any sort will do!)
1/2 cup broccoli florets
1 tsp balsamic vinegar
1 tsp olive oil or vegan margarine

Preheat your oven to 375.  Line a baking sheet (or dish) with aluminum foil.  Place the squash halves face down on the sheet (grease lightly with olive oil first, if desired).  Bake for 45 minutes, or until the squash is tender (a fork should easily pierce the flesh).  Set aside to cool.

Drain the water from your cashews.  In your blender/food processor, combine the cashews and olive oil.  Here's where the patience kicks in-you want the mixture to become as creamy and smooth as possible, so depending on the power of your blender, it can take anywhere from 2-10 minutes.  Periodically scrape down the sides of the blender or food processor bowl-add a few tablespoons of water if necessary.  When the mixture looks smooth, add your garlic, vegetable stock (or white wine) and spices.  Adjust the liquid based on the consistency you like.  Transfer the mixture to a saucepan and heat on medium heat until it begins to bubble and thicken slightly.  Lower heat and keep warm.

In a skillet, heat your oil or vegan margarine on medium heat.  Add the mushrooms and sauté until tender (about 5 minutes).  Add the broccoli and continue to sauté for about 5 minutes.  Deglaze the pan with balsamic vinegar and cover.  Let the vegetables steam for a few minutes, or until the broccoli is tender.

Now it's time to assemble everything!  With a fork, remove the strands from your cooked spaghetti squash.

Top with a healthy heap of cashew alfredo and veggies.  Enjoy hot!

Vegan Chocolate Buckeye Cupcakes

It's Spring Break!!!

I couldn't be happier to be home with my family (and two adorable dogs).  Because of my school schedule, I missed both my mom's and my stepdad's birthdays...so of course I had to make it up to them.

Thus commenced Project Cupcake.

Both my mom and my stepdad are huge OSU football fans.  A lot of my childhood was spent watching the games, and celebrating touchdowns by eating a buckeye.  Buckeyes are a candy version of the native Ohio buckeye nut (made of peanut butter and chocolate).  So, what better way to celebrate these two birthdays than with a chocolate buckeye cupcake?  The recipe I created is a chocolate cupcake with fluffy chocolate "buttercream" frosting, topped with miniature buckeyes.  Feel free to customize and experiment with new flavors!

Vegan Chocolate Buckeye Cupcakes

makes 12 large cupcakes (or 24 mini cupcakes)

1 cup non-dairy milk
1 tsp vinegar (white or apple cider)
1 tsp vanilla
1/3 cup coconut sugar + 1/3 cup evaporated cane juice (or use all coconut sugar!)
1/3 cup melted vegan margarine or cooking oil of choice (try applesauce if you want a lower-fat version)
1/2 cup all-purpose flour + 1/2 cup whole wheat flour (or try white whole wheat flour)
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder

for the Mini Buckeyes 
2 tbsp cold peanut butter
1 tbsp cold vegan margarine
2 tbsp powdered sugar
4 oz. vegan chocolate, melted + 1 tsp coconut oil

for the Fluffy Chocolate "Buttercream" frosting
1/4 cup vegan margarine
1/4 cup coconut oil
1 tsp vanilla
1/4 cup cocoa powder
2 cups powdered sugar
1-2 tsp non-dairy milk

Let's get started!  First, preheat the oven to 350 and line your muffin tin with muffin cups (duh!).  Then, in a large bowl, whisk together the non-dairy milk and vinegar.  Leave to curdle for about five minutes (the mixture will thicken).  In a separate medium-sized bowl, combine all the dry ingredients.  Set aside.  Add sugars, vanilla, and melted margarine to the non-dairy milk mixture. Whisk until emulsified and foamy (about a minute).  Add the dry ingredients in three batches, folding in gently until no large lumps remain.  Fill your muffin cups about three-quarters full (they will rise!).  Bake for 16-18 minutes, or until a toothpick comes out clean.  Set aside to cool.

While the cupcakes are baking, assemble the buckeyes!  Mix the peanut butter and margarine in a small bowl.  When well combined, add the powdered sugar.  The texture should be a little crumbly but should clump together with gentle pressure.  Roll your mixture into 24 tiny balls; the easiest method I found was to roll 12 small balls and pull them in half.  If desired, you can put a toothpick in each ball to make the dipping process easier later.  Place on parchment paper and freeze for 10 minutes.  Meanwhile, melt the chocolate on the stove and add the coconut oil.  Allow to cool.  Now, for the fun part!  Dip your little peanut butter balls in chocolate one-by-one, leaving a small circle of peanut butter visible on the top.  When you're all done, pop them back in the freezer for another ten minutes.

While your cupcakes are cooling (and your buckeyes are chilling), whip up the frosting!  Mix the vegan margarine and coconut oil with a hand mixer until smooth and well-combined.  Add the vanilla and cocoa powder, beating till smooth.  Then, slowly add the powdered sugar, increasing the hand mixer's speed until the frosting becomes fluffy and magical.  If it looks too creamy, add a little bit of powdered sugar.  If your mixture is crumbly, add a little bit of non-dairy milk.  Voilà!  

To assemble your cupcakes, hand-frost or pipe your cupcakes.  Top each sucker with one or two mini buckeyes.  All done!  Enjoy.