If I had a dime for every time someone I knew in Florida told me that I would change once I moved to NY, I’d probably have a dollar…which isn’t a lot, but you get the point. Each time some new person said it, I would deny it – vehemently. I’m ‘rai, everyday, no compromise…
But then, i started reading through a friends book called “By any Greens Necessary” by Tracye McQuirter and I decided that I needed to change – pronto. So I took the leap from my pescatarian eats to a regimen free of animal products or byproducts. It was a lot easier than I’d assumed, I just stopped eating things that didn’t serve my best good. Additionally, the way I feel is super-duper-spotie-otie-dopalicious!
I’m not going to fill this post with all the reasons I went vegan, or why you should. It’s your life [kanye shrug], but I will share a delicious, quick recipe for vegan cupcakes.
I have an insatiable sweet tooth, so vegan sweets is a must (and the vegan life-style itself, can you say diabetes?) So on a trip to Trader Joe’s I picked up a simple cake batter dry mix – no frills, basically just something with flour, vanilla, baking powder/soda.
Next, since eggs are a no-no I picked up some bananas.
Lastly, in place of the milk I used almond milk.
I used my vita mix to blend the ingredients together (used 1 whole banana and 1 cup almond milk). Then discovered I didn’t have cupcake liners and didn’t want to use olive oil so i used the inside of the banana skin to “grease” the cupcake pan. Then just pour and voila.
For the icing I used Toufutti Cream Cheese, flax seeds and strawberries, and there you have it my first vegan desert. Can’t wait to make more!
Thanks for all your support!
