Bless My Homeland Forever...

The people have spoken. MORE CUPCAKES!! (We're happy to oblige)

Back in the day when we lived in Vienna, Austria we had our fair share of delicious desserts. One of these is the famous Sachertorte. This dark chocolate and apricot delight topped with fudgy icing is one of the most famous dishes of Austria, and once you eat it you can totally understand why. Needless to say, while reminiscing about our days in Austria, we quickly decided it NEEDED to be made into a cupcake.

Sachertorte Cupcakes

Instantly transporting you to a beautiful summer's day in Vienna

For the chocolate cupcake:
"Your Basic Chocolate Cupcake" from Vegan Cupcakes take over the World

1 Cup soy milk
1 tsp. apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 tsp. vanilla extract
1/2 tsp. chocolate extract
1 cup all purpose flour
1/3 cup Dutch processed cocoa powder (This is one case where I recommend using all Dutch processed instead of half and half)
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

1. Preheat oven to 350 degrees and line muffin pan with paper liners.
2. Whisk together to soymilk and vinegar in a large bowl, set aside for a few minutes to curdle. Add sugar, oil, vanilla extract, and chocolate extract to the soymilk mixture. Beat until foamy.
3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. 4. Add in two batches into wet ingredients and beat until no large lumps remain.
5. Pour into liners. Bake 18-20 minutes. Transfer to cooling rack and let cool completely.

For the Sachertorte goodness
All-natural Apricot fruit spread (for filling)
1/4 cup soy milk
1/2 cup vegan chocolate chips
2 tbsp maple syrup
1/4 cup chopped pistachios



1. Carve small cones from the centers of the cupcakes. Make sure to save the cones! Fill remaining holes with about 1 tsp. of fruit spread and replace the cones.
2. In a small pan, bring soy milk to a gentle boil. Remove from heat and stir in chocolate chips and maple syrup. Stir until completely melted and let cool slightly.
3. Top cupcakes with chocolate. Garnish with chopped pistachios
4. Say "So long, farewell, auf wiedersehen, goodbye" to the cupcakes as they make their way into your tummy.

As soon as we bit into this decadent cuppie, we found ourselves back in Vienna, frolicking through the Alps and gathering edelweiss. We were sure to share this experience with Beth (the older sister) and her boyfriend, Chet (our biggest fan!!)



Beth and KT swinging away, just like we did in Osterreich :)

Peace, Love, and Kuchen
Pam and KT

Rollin' on the River

I think I have found my true calling -- Sushi roller.

Vegan Nori Rolls

Sushi Rice

Nori

Avacado

Scallions

Red Pepper

Cucumber

Cilantro

Cook the rice, spread the rice, roll the rice in the nori. Perfection.
Peace, Love, and Wasabi
Pam and KT

A-pie-calypse

Saturday, May 21st was supposed to have been the end of the world. While everyone else was calling loved ones and doing good deeds, we were thinking about one thing. Pie.

Either the rapture didn't happen, or we were all left behind. Regardless, we slid this delectable pie into the oven at precisely 6:00 pm...either to bring to the pearly gates, or to feast on with all the other heathens. Better safe than sorry!

(Because if we're being honest, EVERYBODY LOVES PIE!)

Holy Trinity Pie
In the name of the Strawberry, the Blackberry, and the Holy Blueberry

For the Crust
3 cups all-purpose flour
1 tsp. salt
1/2 cup chilled shortening (Earth Balance)
1/2 cup chilled margarine (Earth Balance)
1/2 to 3/4 cup ice cold water

For Filling
2 cups strawberries, coarsely diced
1 cup blackberries
2 cups blueberries
1/2 cup sugar
1/4 cup flour
Pinch of salt
Zest of 1 Lemon
1 Tbsp Lemon juice
1 Tbsp Margarine, cut into small pieces

1. Preheat oven to 400 degrees
2. Process the flour, salt, shortening, and margarine in a food processor until the consistency of fine corn meal (I'm just going to say it right now. If you don't have a food processor, you should invest in one.)
3. Slowly add ice water to processor until incorporated and consistency changes to that of dough.
4. Divide dough in half and place first half on floured work surface (refrigerate second half until needed). Flour rolling pin, roll out, and fit to pie dish.
5. Combine berries, sugar, flour, salt, lemon zest, and lemon juice in mixing bowl. Scoop into pie shell.


6. Dot with margarine.
7. Roll out second ball of pie dough and fit over top of pie. Decorate as you like and vent pie crust by making a few small slits.
8. Bake on a baking sheet for 20 minutes, then place aluminum foil collar around pie to protect the edges from burning. Continue baking for 25-35 minutes. Crust should be lightly browned and filling should bubble. (Collars make all the difference in the world, so make the effort and do it. It will keep your pie perfectly pretty!)

Serve pie with Vanilla ice cream (vegan of course), and celebrate the end of the world...even if it's been postponed

(Time to get working on our 2012 pie recipe)

Peace, Love, and Berries

Pam and KT

Daydream Believin'

Today was a beautiful day. The sun was out, there wasn't a cloud in the bright blue sky, and it was the perfect temperature to go frolick in the park. It was also the kind of weather that invokes daydreams of the pristine turquoise waters of the Mediterranean. In our heads, we were lounging on the beach, nibbling on toasted chickpeas and juicy olives.

But when we opened our eyes, here we were at home, hanging out with our one-eyed cat. But hey, just because we're not actually on the Mediterranean, doesn't mean we can't eat like we are!


Daydream Believin' Mediterranean Salad
Served with Falafel, Flatbread, and home-made Tahini dressing!

For the Fabulous Falafels:
1 16 oz. can chickpeas, rinsed and drained
1 medium onion, coarsely chopped
2 cloves garlic, chopped
3 Tbsp. fresh parsley, chopped
1 tsp. fresh oregano (From the herbs on my windowsill pictured above!)
1 tsp. ground coriander
1 tsp. ground cumin
2 Tbsp. flour
2 Tbsp. breadcrumbs
Salt and Pepper, to taste

1. Toss all ingredients into food processor.
2. Process until a thick paste forms.
3. Form into 12 small balls, flatten slightly on oiled baking sheet.
4. Bake at 400 degrees for 15-20 minutes, turning halfway through.







For the Tasty Tahini Dressing:
4 Tbsp. Tahini
1 Tbsp. Tamari or Soy Sauce
1 Tbsp. Lemon Juice
1 small clove garlic, pasted
1 tsp. fresh thyme, finely chopped (Again, from the windowsill!)
4 Tbsp. Extra Virgin Olive Oil


1. Whisk all ingredients, except Olive Oil, together until well blended.
2. Stream in Olive Oil while continuing to whisk.
3. Thin with water, if necessary.


Now it's time to assemble your Salad!! May we suggest:

Mixed Greens

Parsley

Cucumber

Tomatoes

Raddishes

Kalamata Olives

Ground Black Pepper

Serve your salad with Flat Bread and Iced Tea, infused with clove and garnished with a lemon wedge for the perfect Mediterranean get-away!

Peace, Love, and Chickpeas,

Pam and KT

Cheese...PLEASE!!

Creating and perfecting a macaroni and "cheese" recipe as a vegan is like earning a survival badge as a boyscout. It's completely necessary. Macaroni and cheese is my favorite dish, and this recipe happens to be named after me.


Not only is this recipe the most delicious Mac in the world, but it is also MUCH healthier for you than traditional Mac and Cheese, due to it's secret ingredient...but I'll let Pam tell you more about that! Take it Mom!

Drumroll please...the secret ingredient is BUTTERNUT SQUASH! The squash imparts a delightful color and taste to this dish, which could fool even the most persnickety eaters. You'll never miss the dairy!


Kate's Fave Mac and "Cheese"
1 lb. any short cut pasta (I prefer orecchiette or little ears because they capture those pesky peas)
1 c. frozen peas
2 Tbsp. extra virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 Tbsp. fresh sage leaves, finely chopped
3 Tbsp. margarine
3 Tbsp. flour
1 c. vegetable broth or stock
1 1/2 c. soy or other non-dairy milk
Salt and Pepper to taste
Nutmeg, grated to taste
1 10 oz. box frozen butternut squash, defrosted
Few dashes of hot sauce (We love SRIRACHA)
1 c. vegan parm-like "cheese"
1 c. vegan cheddar "cheese"
Handful of fresh parsley, finely chopped
1 tsp. sweet paprika

1. Bring water to a boil, season with salt, and add pasta. 3 minutes before it reaches al dente, add the peas. Don't overcook!
2. Preheat broiler and place rack in middle of oven.
3. Heat olive oil in a sauce pan over medium heat, saute onions and garlic until soft, then stir in sage. See picture above!
4. Scoot onion mixture off to side of pan and melt margarine in same pan. Whisk in flour and allow to cook for one minute. Whisk in stock/broth and soymilk, season with salt, pepper, and nutmeg and cook until thickened, about 3-4 minutes.
5.Stir in butternut squash and a few dashes of hot sauce. Reduce heat.
6. When sauce comes up to a bubble, stir in vegan parm-like "cheese."
7. Combine the sauce and pasta/peas.
8.Transfer to a casserole dish (If your pan isn't oven proof) and top with vegan cheddar "cheese", parsley, and paprika. Place the casserole under the broiler, 4-5 minutes, until slightly browned and bubbly.
9. Fight with KT in order to even get a little bit onto your plate.




Now go make your own batch while I finish this off...

Peace, Love, and "Cheese",
Pam and KT

Frappy Happy Hour!

Here's a little known fact about me...I'm addicted to the Green Mermaid. Ok, ok everyone knows this fact. If you see me around campus, I'm probably going to have a Starbucks cup in my hand. I blame this on 3 things:

-My mother's addiction to coffee
-My best friend's addiction to iced coffee
-The fact that all of my friends are Certified Baristas

These factors combined equal a problem, but hey, it's not the worst thing I could be addicted to, right? RIGHT? So when Starbucks introduced their new coconut syrup for the summer, I was sold. A Mocha Coconut Frappucino? Again, sold. FRAPPUCINO HAPPY HOUR?! Be still, my heart.
As soon as a drank one of these concoctions (made with soy milk, of course), I knew it had to be a cupcake and it had to be in my stomach. I immediately called my mom. This was something only she would understand. Thank GOD we think alike.




Mocha Coconut Cupcakes
(Commentary by Pam)
There are 3 components to this recipe, but do not be scared! It is worth it. Trust us.
For the Mocha Cupcake:

• 1 cup soymilk


• 1 tsp. apple cider vinegar


• 3/4 cup sugar


• 1/3 cup canola oil


• 1 tsp. vanilla extract


• 1/2 tsp. chocolate extract


• 1 cup all purpose flour


• 1/3 cup cocoa powder (half regular, half dutch processed. This is of course optional, but I find that using the dutch processed makes the end result darker and richer, making for a better cupcake! I don't use a full 1/3 cup of the dutch processed because it is a pricey ingredient.)


• 2 Tbsps. instant espresso powder


• 3/4 tsp. baking soda


• 1/2 tsp. baking powder


• 1/4 tsp. salt

1. Preheat the oven to 350 degrees and line the cupcake pan with cute paper liners.


2. Whisk together soymilk and vinegar in a large bowl. Set aside.


3. In a separate bowl, sift together flower, cocoa powder, espresso powder, baking soda, baking powder, and salt.


4. Add sugar, oil, and extracts to 1st bowl (soymilk mixture) and beat with electric mixer until foamy.


5. Add dry ingredients to wet ingredients in 2 batches and beat until fairly smooth.


6. Distribute into 12 liners. Bake 18-20 minutes or until toothpick inserted into center comes out clean. Transfer to cooling rack and cool completely before frosting.

For the Coconut Frosting:

• 1/4 cup vegan shortening


• 1/4 cup vegan margarine


• 1 and 1/3 cup powdered sugar


• 1 tsp. vanilla extract


• 1/2 tsp coconut extract


• 1-2 Tbsp. coconut milk (You can use soymilk, but using the coconut milk really adds to the overall flavor of the frosting.)

1. Beat shortening and margarine together until well mixed and fluffy.


2. Add the powdered sugar, extracts, and soymilk alternately and beat until fluffy. If too loose, add a little more powdered sugar. If too stiff, add a few drops of extra coconut milk.

To Decorate

1. Toast 1/2 cup sweetened shredded coconut in a dry pan over med-high heat until lightly browned.


2. Frost cupcakes with Coconut Frosting.


3. Sprinkle toasted coconut on each cupcake.


4. Drizzle Chocolate on top, just like they do at Starbucks!

Chocolate Drizzle:

• 1/8 cup soymilk


• 2 ounces (1/4 cup) semisweet vegan chocolate chips


• 1 Tbsp. pure maple syrup

1. In a tiny, little pan, heat soy milk to a bubble. Immediately remove from heat and stir in chocolate chipes and syrup. Continue stirring until chocolate chips are completely melted and incorporated. Cool to room temperature and drizzle away!

Peace, Love, and Cupcakes!
Pam and KT

Welcome to the Veg-Bergers!!

Hello world! We are the Veg-Bergers, a mom and daughter duo obsessed with all things VEGAN!



Now before you get your panties in a twist, understand that we KNOW that Bergers is "misspelled" (or is it? Maybe burger is really the WRONG way to spell that beautiful word!), so please don't get crazy.


Before we start bringing you all the gems that have come out of our kitchen, we'd like to introduce ourselves!

Hi! My name is KT, and I am a senior Musical Theatre major, graduating in one semester (excuse me while I hyperventilate about the real world), and ready for my next big adventure. While I plan to make a living being an actress, I am also a proud Vegan who is passionate about the lifestyle and all the good it can bring to my body, the community, and all the animals that I love so very very much. My food obsessions include (but are not limited to): APPLES, nut butters, hummus, macaroni and cheese (vegan of course), and Pizza. If I found myself crashing on an island, and the only Dharma Initiative food available to me was apples and pizza, I think I would be set. I'll be doing most of the commentary on the blog, so get ready for my ridiculous antics!





Hi! I'm Pam, the proud mother of KT and 2 other amazing adult children, and I'm committed to eating and serving the healthiest food possible. I've been in the real world for a while now, as 1st a nurse and 2nd a spiritual counselor, and I recognize that a very large percentage of our population has been led astray as to what constitutes as healthy living. I am vegan because it is healthy for me, healthy for the environment, and most importantly healthy for ALL my fellow beings. Plus, I feel so darned happy when I'm preparing and eating vegan fare. And who doesn't want to be happy?

The thing we love doing as a team is creating. Our specialties include: Cupcakes, Pizza, Paninis, and recipes including STRANGE combinations (think peanut butter and pickles, people!!). We hope that you enjoy some of the creations that come out of our frazzled brains, because we enjoy sharing them with the world!

Much Love!

Pam and KT