Amber Eats Veg Presents: This Vegan Lyfe

This morning was a kitchen sink" breakfast. I call it that because I had little to no groceries; so I throw what I have in a pot and I call it Brunch! During this time of year, I find that I do less grocery shopping; all the family get togethers and office parties really produce a lot of leftovers for me since I am the only vegan in attendance, usually.
This morning, I diced one onion and one garlic clove and sauteed them in olive oil, until they were translucent. I added maybe 2 cups of frozen diced potatoes (hashbrowns) and seasoned to my liking: salt, pepper, cumin and chili powder. I poured the potato mixture into a lightly greased casserole dish and poured (the equivalent of 4 eggs) EnerG egg replacer over top.  I topped this dish off with a few spoonfuls of salsa and this GREAT vegan jalapeno cheese (it melts!). I popped this into a preheated 425 oven for about 20-25 minutes...mmmm
IT WAS SO DELICIOUS!!

My daughter's preschool assigns each student a day (or two) during each month in which they are responsible for being snack for the entire class. I made 24 of these cupcakes; 12 for her to take to preschool and 12 for me to give out at work. Everyone loved them and had abandoned their usual skeptism about vegan food when they saw how beautiful and downright yummy they looked (and were!)


The Cupcake
1/4 C.     Brown Sugar
1/2 C.     Canola Oil
2 Tbl.      Molasses
1/4 C.     Vanilla Soy Yogurt
1 1/4 C.  Soy Creamer (Soy Milk can be subbed)
1 Tsp.     Vanilla Extract
1 C.        All Purpose Flour
1 Tsp.     Baking Powder
1/2 Tsp.  Baking Soda
1/2 Tsp.  Cinnamon
1/4 Tsp.  Salt
1/2 C.     Graham Cracker Crumbs(About 6 whole graham cracker crumbs. I recommend putting them in a food processor or coffee grinder)

1. Preheat oven to 350 and line muffin pan with cupcake liners
2. Mix the brown sugar, oil, molasses, yogurt, soy creamer, and vanilla
3. Sift the flour, baking powder, baking soda, cinnamo…