Rock Me Amadeus!

We are lovers of all things Austrian. When KT was a mere 5 years old, we packed up everything, promised her a kitten on our return, and flew across the Atlantic to live there. While there we fell in love. Yes, we loved the culture, but we really loved the desserts.

We also fell in love with a certain Austrian composer...and his balls. Wolfgang Amadeus Mozart, one of the greatest composers of all time, inspired another important Austrian tradition - Mozartkugeln (Mozart Balls, in English). These bonbons consist of a ball of pistachio marzipan, covered in hazelnut nougat, dipped in creamy dark chocolate. They might be the best candy of all time, but unfortunately they are not vegan! So what do we do? Make our own version...Veg-Berger style!

Musical Mozartkugeln Cupcakes

Inspired by Salzburg, Candy, and the greatest Composer of the Classical Era
For the Hazelnut Cupcake:
1 cup plus 2 Tbsp All-Purpose Flour
1/3 cup Hazelnuts, very finely ground
1 tsp Baking Powder
1/2 tsp Salt
1/4 tsp Baking Soda
1/2 tsp Cinnamon
1/4 tsp Nutmeg
2/3 cup Hazelnut Milk
1 Tbsp Ground Flaxseeds
1/3 cup Canola Oil
1/4 cup Maple Syrup
1/2 cup Brown Sugar
1 and 1/2 tsp Hazelnut Extract
1 tsp Vanilla Extract
1/2 cup Mini Chocolate Chips or Chunks

1. Line cupcake pan and preheat oven to 350 degrees.
2. In a medium sized bowl, whisk together the hazelnut milk and ground flaxseeds. Set aside.
3. In a large bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Add in the finely ground hazelnuts and stir.
4. To the milk mixture, add the canola oil, maple syrup, brown sugar, hazelnut extract, and vanilla extract. Beat well with a mixer to incorporate.
5. Add wet ingredients to dry ingredients in two additions.
6. Stir in the chocolate chips.
7. Spoon into liners, bake for 22-24 minutes, and let cool while preparing the filling!
For the Pistachio Cream Filling:
1/4 cup Vegan Margarine, softened
2 Tbsp Shortening
1/3 cup Pistachio Butter
1 and 1/2 tsp Vanilla Extract
1 and 1/4 cup Powdered Sugar
1 to 2 Tbsp Rice Milk or other Non-dairy Milk

1. With an electric mixer, cream together the margarine and shortening until smooth.
2. Add pistachio butter and vanilla, beat until smooth.
3. Beat in powdered sugar and milk until mixture is a good frosting consistency. Put the mixture into a piping bag and fill the cupcakes once they are cooled.

For the Chocolate Ganache:
1/4 cup Non-dairy Milk
1/2 cup Vegan Chocolate Chips
2 Tbsp Maple Syrup

1. In a small saucepan, bring the milk to a gentle boil. Immediately remove it from the heat, adding the chocolate chips and maple syrup. Whisk gently until the chocolate is fully melted and smooth.
2. Let cool slightly, then spread over the cupcakes. Garnish with chopped pistachios or hazelnuts!
3. Put on Don Giovanni, Fugue in G Minor, or even Twinkle Twinkle Little Star, and enjoy a taste of Osterreich!

We really do love our Austrian treats. From Almdudler (seen above), to Strudel, to Pombears -- these things are all near and dear to our hearts. You may even remember our Sachertorte Cupcakes back in May! Who knows, next we might veganize Schnitzel!!

Peace, Love, and Balls,

Pam and KT

Nifty Pizza #9 - Florida

You are my sunshine, my only sunshine...STATE!Our All-American journey continues with our special Floridian Pizza...in honor of the Sunshine State! Home to beautiful beaches, the magical world of Disney, and old people! But don't worry. This pizza doesn't taste like any of those things. It tastes like pure sunshine, thanks to juicy orange wedges and sun-dried tomatoes. This pie also has a "fish-y" twist, brought to you by crispy tofu-filets!

Nifty Pizza #9 - Florida

For the Filets o' Tofu:
1 and 1/2 cup unbleached all purpose Flour
1/2 cup coarse Cornmeal (polenta)
1 tsp dried Thyme
1 tsp dried Basil
1 tsp dried Oregano
1 tsp Paprika
1/2 tsp ground Pepper
1 cup Non-dairy Milk
2 Tbsp Dijon Mustard
1 package Extra Firm Tofu
Canola Oil (for frying)

1. Heat Canola oil in a pan. In a bowl, mix together the flour, cornmeal, and spices. In a separate bowl, whisk together the non-dairy milk and mustard.
2. Drain and slightly press the tofu, but don't suck out ALL the moisture. Cut into 1/2 inch slices and then cut into triangles (this size is perfect for tofu sandwiches or tofu and chips! We love leftovers). Cut each triangle into 3 mini triangles.
3. Dip the triangles into the milk mixture, then dredge in flour mixture. Add tofu pieces to hot oil and brown on each side.

For the Sunny Pizza:
Pizza Dough for one crust
1/2 Cup of Pizza Sauce mixed with a few red pepper flakes for some sunny heat!
Mini Tofu Filets
Artichoke Hearts
Sun-dried Tomatoes
Orange slices
Vegan Parmesean "Cheese"
Fresh Thyme
Fresh Arugula (For garnish)

1. Preheat oven to 425 degrees.

2. Spread sauce over the pizza dough. Top with mini tofu filets, artichoke hearts, sun-dried tomatoes, and orange slices. Sprikle generously with vegan parmesean, and scatter with about 1/2 tsp of fresh chopped thyme.

3. Bake for 10 minutes on the center rack and 10 minutes on the bottom rack.

4. Slice, plate, and garnish with fresh arugula. LET THE SUNSHINE IN...to my belly.

We hope you're enjoying the Nifty Pizza Project so far! This is our second seafood inspired pie, our first being the Crabby Delaware Pizza !

Peace, Love, and SPF,

Pam and KT

Comfort Pie

Everyone needs a good helping of comfort food now and then. Especially when your best friend has moved 12 hours away to go be an actress. Yes, we're mother and daughter, but we're also besties. The littlest Veg-Berger has flown the nest to go work at a theatre company (but don't worry, the blog is clearly alive and kickin'!!).

Therefore, Pam needed some serious comfort food to help with the separation anxiety. And nothing says comfort like Chicken Pot Pie...VEGANIZED, of course! Pam got creative and topped the pot pies with a biscuit topping as opposed to the traditional piecrust. Now we just need to figure out how to ship them....

Comfort Pie -- For when you're feeling a bit BLUE

For the filling:

1 package (6 ounces) of Lightlife Chick'n Style Strips
1 medium Onion, diced

1-2 Celery stalks, diced

1 clove of Garlic, grated or finely minced

1 large or 2 small White Potatoes, diced

1 small Sweet Potato, diced

1 cup of frozen Mixed Vegetables

1/4 cup Chickpea Flour

2/3 cup White Wine

1 and 1/2 cups Vegetable Broth

1 tsp Dried Thyme

1 tsp Mustard Powder

1/2 tsp Ground Sage

Salt and Freshly Ground Black Pepper

1. Preheat oven to 425 degrees and spray 4-6 individual ramekins or a 2 quart casserole dish with cooking spray.

2. Heat a large skillet or soup pot over medium-high heat and add 2 Tbsp olive oil. Cut the Chik'n strips into smaller pieces and saute them until lightly browned. Remove from skillet.

3. Add another 2 Tbsp of oil and heat to medium. Saute the onion and celery until soft and translucent. Add the garlic and potatoes and stir. Cook for about 8-10 minutes, stirring frequently.

4. Scoot the veggies to the side of the pan, add one more Tbsp of oil and stir in the chickpea flour. Stir until it turns a mustardy color. Pour in the white wine and stir. Cook for 2 minutes to reduce.

5. Pour in half of the vegetable broth, add the mixed veggies, thyme, mustard powder, and sage. Stir in the remaining broth and bring to a simmer. Cook for a few more minutes until slightly reduced and thickened. Season with salt and pepper. Remove from heat.

For the Biscuit Topping:

1 and 2/3 cup All-Purpose Flour

1 Tbsp Baking Powder

1/2 tsp Salt

2/3 cup Non-dairy Milk

1/3 cup Canola Oil

1. Place flour, baking powder, and salt in a mixing bowl and stir together. Pour in non-dairy milk and canola oil and stir just until dry ingredients are moist. The dough should be sticky and slightly lumpy.

To Assemble the Pies:

1. Spoon the filling into ramekins or casserole dish.

2. Drop the dough by spoonfuls over the filling, carefully spreading it with the back of your spoon for maximum coverage.

3. Bake at 425 degrees until the crust is golden and the filling is bubbling. This should take about 15 to 18 minutes.

As sad or blue as you may be feeling before digging in, eating one of these pies will fill you with happiness and warmth. They will leave your belly full and your mouth smiling. Comfort, accomplished.

(If you prefer sweets when eating your feelings, try our Holy Trinity Pie!!)

Peace, Love, and Taters,

Pam and KT

Springtime Citrus Cream Cheese Spread

SPRING IS HERE!!!
Spring is a season of transitions. We're shaking off the winter blues and watching with wonder as the new green leaves peek through. Daffodils are beginning to bloom, the weather is getting warmer, and our palates are starting to crave something other than the tastes of winter. As much as it pains us to put away the pumpkin until next year, it is inevitably time to move on to berries and leafy greens.

To celebrate the changing of the seasons, we created a delectable cream cheese spread that marries the wintery tartness of cranberries with the summery zing of orange. A taste of what has passed, and a taste of what's to come! Enjoy!

Cranberry Orange Cream Cheese Spread

1 Container Vegan Cream Cheese

1/3 cup Walnuts, chopped and toasted

1/3 cup dried Cranberries

1 Tbsp Orange Zest

1. Toast the Walnuts, set aside to cool, then chop.

2. Mix together all ingredients. Could it get any easier?

Top your favorite bagel, bread, or crackers with this springy spread!

(If you're looking for a more savory spread with your morning bagel, try our Olive-Nut Cream Cheese!! It's equally delicious!)

Peace, Love, and Bunnies

Pam and KT

Nifty Pizza #8 - Delaware!

Must be time for another pizza!! We've made it through the C's and are now on to our eighth nifty pie -- Delaware! Delaware is known as "The Small Wonder", and while this pizza is pretty wondrous, it's flavor and size are anything but small. Since it's a coastal state, it's famous for its seafood, specifically crab. To some vegans, that might pose a problem. KT herself was wary (she has had many bad seafood experiences, but we'll save those anecdotes for the Massachusetts pizza). But we love a challenge...when the challenge involves PIZZA!!Nifty Pizza #8 -- DELAWARE!

The first step in creating this pie was figuring out how we would feature Delaware's famous crabby taste! We decided on using Isa's Chesapeake Tempeh Cakes and Remoulade.
For the pizza you will need:

Dough for one crust or store bought crust
1/2 cup pizza sauce
1 tomato, thinly sliced
Chesapeake Tempeh Cakes, crumbled
Remoulade Sauce
Vegan Parmesean-style cheese
Chopped Cilantro, for garnish

This pizza, while different from our normal Daiya-laden creations, was absolutely delicious. The crumbled tempeh cakes were slightly crunchy and full of flavor that even a fry-cook at the Krusty Krab would deem worthy. The old bay seasoning truly made us feel as though we were enjoying our slices on the coast. The psychadelic swirl of Remoulade brought the sound of waves crashing and gulls calling straight to our ears. And no shellfish were harmed in the process!!

Peace, Love, and Krabby Patties

Pam and KT

It's So Easy Being GREEN!

Last week was one of our very favorite holidays -- St. Patrick's Day! The one day of the year where you have an excuse to wear green, drink copious amounts of beer, and sing Irish pub songs at the top of your lungs. In our eyes, everyone is Irish on March 17th. Therefore everyone deserves a very special cupcake.

This year, the lucky dessert turned out to be Black and Tan Cupcakes - Chocolate Stout Cake with a Whiskey Buttercream Frosting.

Black and Tan Cupcakes
Perfect for St. Patty's day, or any other day you want to consume your alcohol in dessert form.

For the Chocolate Stout Cupcakes:

3/4 cup Soymilk
1 tsp Apple Cider Vinegar
1 cup plus 2 Tbsp All-Purpose Flour
1/3 cup Dutch Processed Cocoa Powder
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/4 tsp Salt
1/4 cup Chocolate Stout
3/4 cup Sugar
1/3 cup Canola Oil
1 and 1/2 tsp vanilla extract

1. Preheat oven to 350 degrees and line pan with cupcake liners.
2. Whisk together Soy Milk and Vinegar in a large bowl and let sit for a few minutes.
3. In a separate bowl, sift together the dry ingredients and mix.
4. Add the Chocolate Stout, Sugar, Oil, and Vanilla to the Soy Milk mixture and beat until foamy.
5. Add the dry ingredients to the wet ingredients in two additions and beat for a couple of minutes or until ingredients are well incorporated.
6. Pour batter into liners, filling about 3/4 of the way. Bake for 20 minutes. Transfer cupcakes to cooling rack and allow them to cool completely before frosting.

For the Whiskey Buttercream Frosting:

1/4 cup Nonhydrogenated Shortening

1/4 cup Vegan Margarine

1 and 3/4 cup Confectioner's Sugar

1 tsp Vanilla

2 tsp Irish Whiskey (We used Bushmill's)

2 to 3 Tbsp Soy Milk

1. Beat together the Shortening and Margarine until well combined.

2. Add the Sugar and liquid ingredients alternately and beat until well combined and fluffy. Adjust by adding more Sugar or Soy Milk to get your desired consistency.

For the Caramel Drizzle:

1/2 cup packed Brown Sugar

1/8 cup Vegan Margarine

2 tsp Soy Milk

1. In a small saucepan heat all the ingredients over medium heat, stirring frequently, until the well incorporated. Raise heat to medium high and continue stirring until the mixture begins to boil.

2. Remove from heat and let cool slightly (it will need to be warm to drizzle).

Top these drunken cakes with golden drizzle and magical green shamrocks. Whether you truly hail from the Emerald Isle, or you just happen to like Lucky Charms, we hope you had a marvelous St. Patrick's day and continue to have a fantastic year.

"There is no sincerer love than the love of food." -George Bernard Shaw

Peace, Love, and Leprechauns

Pam and KT

The Superior Vegan Reuben

Everyone gets a hankering every now and then. It happens to the best of us. And while KT only ever craves brownies, this week Pam had a hankering of her own. A completely vegan and completely delicious Reuben Sandwich.She started off by making the Vegan Pastrami Roast. This recipe came from Vegan Diner: Classic Comfort food for the Body & Soul.

2 cups Vital Wheat Gluten
1/2 cup Nutritional Yeast
1/2 cup Chickpea Flour
2 Tbsp Onion Powder
2 Tbsp Garlic Powder
1 Tbsp Paprika
1 Tbsp Fennel Seeds, crushed
1 Tbsp Caraway Seeds, crushed
2 tsp fine Sea Salt
2 cups cool tap water
3 Tbsp Olive Oil
2 Tbsp Red Wine Vinegar
1 Tbsp Ground Black Pepper

1. In a large bowl, mix together the vital wheat gluten, nutritional yeast, chickpea flour, onion powder, garlic powder, paprika, fennel seeds, caraway seeds, and salt. In a large measuring cup, whisk together the water, olive oil, and red wine vinegar. Gently stir into the dry ingredients. Stir just until the ingredients are mixed.
2. Shape the dough into a roast, sprinkle with coarsely ground black pepper, and wrap in a 100% cotton tea towel. Heat a steamer pot to boiling and place the roast in the top. Steam for 45 to 50 minutes, or until roast is firm.
3. Carefully remove the roast from the steamer and place on cutting board. Unwrap the roast and let it cool to room temperature. Refrigerate until ready to use.

Now what to do with all this beautiful Vegan Roast?! There was only one thing to do...make the Superior Vegan Reuben!!

What you'll need for 4 delicious sandwiches:
1/2 of the Vegan Pastrami Roast, sliced thinly
1 to 2 Tbsp Olive Oil
8 slices of Marble Rye Bread (any Rye Bread will do, but this stuff just looks SO COOL!)
1 can Bavarian Style Sauerkraut
4 to 6 slices of Vegan Swiss style Cheese
Special Sauce (recipe below)
Vegan Margarine
1. Heat olive oil in skillet or griddle to medium high heat. Warm Vegan Pastrami Roast in the oil until just beginning to brown. Remove to platter and wipe out skillet or griddle.
2. Warm sauerkraut in a small pan over medium heat.
3. Heat skillet or griddle again to medium heat. Assemble sandwiches by spreading special sauce on each slice of bread. Pile on Vegan Pastrami, the sauerkraut, and the vegan cheese. Spread the margarine on the outsides of the sandwiches and grill until toasty and the cheese is melted.

Special Sauce:
1/2 cup Veganaise
2 Tbsp Ketchup
2 Tbsp Chili Sauce
1 rounded Tbsp Pickle Relish
1/4 tsp Onion Powder
Dash of Salt

1. Mix well and use on Reubens, Burgers, or any other "Special" Sandwich!
When we served up these sandwiches with crispy, crinkly french fries dipped in ketchup, they totally hit the spot. Hankering...satisfied.

Peace, Love, and swirly bread

Pam and KT