What dish would you most like to see veganized???

I am looking to expand my cooking skills and want to experiment with veganizing foods.  Let me know what dish you crave that is not vegan friendly!

Apple Muffins

At 5:30 this morning, I lay on the couch, wide awake.  After tossing and turning, reluctant to get up so early, I finally roll off.  I, half zombie like, check my e-mail, facebook, and blog.  Knowing, that not much has gone on since I went to bed last night.  My sister lays motionless of the living room floor, I envy here ability to sleep in.  Well, sometimes that is.  During the week I am more than glad that I can get up at 6, make a wonderful breakfast, shower, and still get to class before 8.  It is mornings like this that I hate her.  I wish I too was still sleeping, but being an early bird is something I clearly get from my parents.  'Cause, as I mentioned, it is just 5:30 am, and they are both no where to be seen.  Both probably left for work a good half hour ago.  Thank mom and dad! 

Well, enough about complaining.  I figure that since I am up I might as well get some use out of it.  I put coffee on, a wonderful German Chocolate roast I got from my Great Aunt.  I dig through my cook book and cupboards, trying to find something to whip together.  I made pancakes on Friday, so I'm thinking muffins sound great.  I have been trying to make some big fluffy vegan ones, and today feels like a perfect day.  We have a couple soft apples that will work just fine.  I must say, they turned out quite delicious! Perfect breakfast for anyone :)

Apple, Cinnamon, Walnut Whole Wheat Muffins!

Ingredients:
1-2 apples (I used Gala, becuase that's what we had, but Granny Smith or baking apples work great!)
1/2 cup sugar
1 cup soy milk (or other non-dairy milk)
1/3 cup vegetable oil
1 cup whole wheat flour
1 cup white pastry flour (regular white flour works!)
2.5 teaspoons baking powder
1/2 teaspoon salt
1 tsp ground cinnamon
1/3 cup chopped walnut

Preheat oven to 350 degrees.  Peel, core, and chop apples into small cubes or grate them into a bowl.  Add the soy milk, sugar, and oil, fold together.  In a separate bowl, add the flours, baking powder, salt, and cinnamon.  Slowly add the dry mixture to the wet, stiring the ingredients until mixed evenly.  Add the walnuts, and fold in.  Lightly spray a muffin tin and fill 3/4 fill.  Bake in the oven for about 25 minutes.  The muffins will be golden brown when ready.  Stick a tooth pick into the center of a muffin before taking out of the oven, the toothpick should come out clean if they are done! Let cool, and top with this cream cheese frosting:

Muffin Frosting:
1 package vegan cream cheese (I like Tofutti)
2/3 cup confectioner's sugar
3 tbsp apple juice

With a beater, food processer, or blender, add all ingredients together and whip until smooth.  Add to your muffins and enjoy!

Schmoopie's Aprons

This is my favorite.  I actually use this design for the apron I use in the kitchen. 
Call or e-mail to order! Phone: (920) 645-1525; e-mail: jackielutze@yahoo.com
All aprons from Schmoopie's Designs: $23.99 +shipping
The aprons are all double sided, so they are more durable and not cheaply made.  I ensure you they are high quality and worth every penny.  I don't cook anything without mine!
Don't see a design that you like?  I am up for suggestions! Let me know colors and/or a pattern and I will definitely see what I can find for fabirc.  I want you be love your apron, so if you have something in mind, we can definitely work together to get you what you're looking for!

Homemade Aprons!!!

Aside from my love for cooking, I also love to sew.  I am not extremely skilled in the area but can do the basics.  One day I was looking for a cute, simple apron to wear while I cook.  I couldn't find one.  I looked at many places.  Even searched the streets of New Orleans while I was there.  All of the had silly sayings or weird designs.  I just wanted something cute! So, I decided, it couldn't be that hard to make one.  So, I did.  And, if I might say, it turned out quite good.  I have mad quite a few since then, and decided to sell them.  If I couldn't find an apron that I liked, there has to be cooks out there that have the same problem! I brought my sewing machine and kit to school, and have been sewing and cooking my way through the snow storm that hit Wisconsin.  Here is the picture of the one I just finished.  My line is called Schmoopie's Designs! Definitely for sale! Call for pricing and ordering!
Buisness Phone:  (920) 645-1525

Stuffed Mushrooms

I work at a Cafe on my school's campus, where I can credit most of my love for cooking.  At work this past week my boss was catering an event for some professors and I can to work to find the kitched filled with the smell of baking mushrooms.  I went over to where my boss was working and wanted to eat every stuffed mushroom on the plate.  Unfortunately, they were loaded with cheese but I knew exactly what I was making for supper.  I have listed the vegan recipe, but then footnoted additions for a non vegan version. 

Ingredients:
1 package of large mushrooms
2 cloves minced garlic
1/8 chopped onion
1/4 cup chopped spinach
4 oz tofu
2 tsp lemon juice
1 cup tomato sauce
2 tblsp olive oil
1 tblsp oregano

Pick out the largest of the mushrooms from the container leaving the 4 smallest .  Carefully scoop out the steam with a spoon, leaving a hole for filling.  Then chop up 4 mushrooms.  Add the chopped garlic, onion, and spinach to the mushrooms.  Heat a skillet with some olive oil and sautee the vegetables.  Add the lemon juice and tofu until sizzling.  Put the mixture into the holes of the whole mushrooms. 

Mix the tomato sauce and olive oil and put on the bottom of a oven pan.  I used a bread pan because I only made a few, but a cookie sheet or anything else with a edge.  Put the stuffed mushrooms on the bottom of the pan.  Add the tomato sauce and drizzle some over the mushrooms.  Pop them into the oven at 350 degrees for about 15 minutes, or until the sauce is sizzling.  Remove from the oven, scoop out the mushrooms and drizzle with the sauce from the pan.  Great served over pasta or just as is!

For a non vegan version:
stuffing ingredients:
1/4 cup chopped mushrooms
1/8 cup chopped spinach
2 tblsp garlic
2 tblsp parmeasan
Splash of cream or milk

Sautee all the vegetables in the cream.  After removed from heat, add the cheese and stuff the mushrooms.  Continue the rest of the process.  Enjoy :)