Vegan Vanilla Cupcakes & I Can't Believe the News I Received from My Doctor Today
Great news already! In one of my earlier blogs I shared that I went to my doctor for a blood test so we could compare another blood test in a month to see if the plant based diet had health benefits. I had already been on the plant based diet for 10 days when I went to see Dr Chai. Dr Chai takes my blood every few months.
To his amazement and mine – my cholesterol already dropped from 240 to 156!!
He immediately took me off the cholesterol medicine Vytorin which I have been taking for years. I can't believe it. I haven't had a cholesterol reading under 200 in 20 years and I consider myself a healthy eater. Actually, I let myself believe my high cholesterol was hereditary.
There is no turning back now – Proof positive – you are what you eat and if you care about your health, why wouldn't you do it?
I also wanted to share a story from the late, great Joseph Campbell because this is how I feel today.
A woman stands on a windy beach and is caught in the rocks from the waist down. She can't move. The rocks are covered in gold. The gold, which is a sign for the vitality of life is locked in the rocks.
Suddenly a lighting bolt hits and and the rocks fall away and all that is left behind is the gold. I feel a new zest and harmony in my life and I am no longer a woman bound by the rocks. All this from a plant base diet you ask??? There is something about not eating living things that has set me free.
I think I am going to treat myself with a vegan vanilla cupcake tonight. Hope you enjoy this vegan vanilla cupcake as much as I did!
- 1 cup soy milk
- 1 tsp apple cider vinegar
- 1¼ cups flour
- 2 tbsp cornstarch
- ¾ tsp baking powder
- ½ tsp baking soda
- ⅓ cup canola oil
- ¾ cup refined sugar
- 2 tsp vanilla extract
- ¼ tsp almond extract or vanilla extract
- 1 cup of frozen blueberries or strawberries (at room temperature - measure before thawing)
- 6 oz (about half box) firm or extra firm silken aseptic pack tofu, such as Mori-Nu, drained of any excess liquid
- 3 tbsp maple syrup
- 1 tsp lemon juice
- ¼ teaspoon lemon extract (optional) or some fresh rind
- ⅓ cup water or fruit juice as needed
- 1 tsp agar powder
- 1 tbsp arrowroot
- Preheat oven to 350 degrees. Line muffin pan with cupcake liners
- Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdles
- Beat together the soy milk mixture, oil, sugar, vanilla and other extracts. In a large bow - sift in the flour, cornstarch, baking powder, baking soda and mix until no lumps remain.
- Fill cupcake liner two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool before frosting.
- Gently strain ice away from berries and measure - you'll need approximately ⅓ cup of ice. If more liquid is needed, use water or a complementary fruit juice
- Blend drained berries, tofu, salt, agave, lemon juice and lemon extract (or rind)in food processor till cream - 30-60 seconds
- In a cup, stir together 1 tablespoon of the blueberry juice and arrowroot and set aside
- In a small saucepan, whisk together remaining juice and the agar powder. Bring to a boil over the medium-low heat and simmer for about 30 seconds, stirring occasionally, ten reduce heat slightly. Pour in the arrowroot mixture in a steady stream and stir constantly till mixture becomes very thick and is no longer opaque, about 1 minute.
- Remove from heat and pour int food processor with tofu mixture. Blend until creams, scraping the sirs of the bowl a few times. Scrape mousse into a container, cover and put in refrigerator to set - 1-2 hours
- Whip slightly with whisk or fork before frosting the cupcakes