I created this for the 2009 Milwaukee Iron Cupcake competition inspired by Seattle's Trophy Cupcakes.  This works best in a foil cupcake liner as it toasts the graham cracker layer better than paper.

CUPCAKE:
3 tablespoons earth balance spread, melted
5 ounces bittersweet chocolate, finely chopped
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
1/4 cup vegetable shortening
1/4 cup earth balance
1 3/4 cups powdered sugar
3/4 teaspoon vanilla extract
2 tablespoons soy milk

​​1.    Preheat oven to 350 degrees.  Line 12 muffin tins with cupcake liners.

2.    Whisk together the soy milk and vinegar in a large bowl.  Set aside for a few minutes to curdle.  Add the sugar, oil, vanilla, almond extract to the soy milk mixture and beat until foamy.

3.    In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.  Add in 2 batches to wet ingredients and beat until no large lumps remain.

4.    Mix earth balance spread and graham cracker crumbs until well combined.  Place 1 tablespoon graham cracker crumb mixture into the bottom of each prepared muffin cup.  Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner.  Reserve remaining graham cracker mixture for topping.

5.    Place 2 teaspoons chocolate into each muffin cup.  Reserve remaining chocolate for topping.  Transfer muffin tins to oven and bake until the edges of hte graham cracker mixture is golden, about 5 minutes.  Remove from oven and fill each muffin cup 3/4 full with batter.

6.    Bake 18-20 minutes until a toothpick inserted in center comes out clean.  Transfer to a cooking rack and let cook completely.

7.    To make frosting, beat shortening and earth balance spread until fluffy.  Add the sugar and beat for 3 more minutes, until smooth.  Add vanilla and soy milk, beat for another 6-7 minutes.

8.    Spread a teaspoon full of frosting on each cupcake.  Top with graham cracker crumbs and chocolate slivers.

Finishing up this challenge with a fun "Clean out the Fridge" Vegetable Soup! Another thing I don't do often enough. Lesson learned with the reminder of me not being a fan of frozen veggies so I went with the fresh ones in my produce drawer, sauteed in olive oil before adding the fire roasted tomatoes. I found some cauliflower, zucchini, carrots and added some onion. From the previous challenge days I used up chickpeas. I skipped the tortilla chips and topped with Daiya Jalapeno Havarti. So good and easy!

 The challenge for today was by far my favorite from this list!...  I love sushi so today's How to Make a Deconstructed Vegan Sushi Bowl lesson made me very happy.  Again I didn't go with the microwave, I sauteed tempeh, broccoli and edamame in a little coconut oil and soy sauce.  Layered that on top of a bed of kale, topped with avocado and cucumber.  Then sprinkled with the seaweed snack and my gomasio!  Such a simple smart meal I will definitely add to my rotation!

So far this one was not a winner to me...  15 minute vegetable stir fry with tofu and sesame ginger sauce is literally microwaving frozen stuff and mixing it together. 

Well, I couldn't do it.  Really, I don't have a microwave right now!  I went with sautéing in sunflower oil and adding my own seasonings. 

My choice was tamari, pepper topped off with siracha and garlic gomasio.  It was ok for a quick and easy meal but definitely needed some kicking up!

 Protein packed tempeh kale salad with lemon dressing is a nice refreshing salad.  I was skeptical of raw tempeh so I made the dressing first and then added the tempeh to marinade.  I was surprised it was quite good!  I sprinkled mine with dried cherries and walnuts.  Definitely a keeper of a recipe...  tastes like it took way more effort that in it did...  so easy!

I love salads but don't make them as often as I should.  This is some great salad inspiration here with this Chickpea, Sweet Potato and Apple Farro Salad. 

Sweet potatoes come local this time of year in North Carolina but the rest can come from Trader Joe's! 

This simple combo is definitely worth a repeat.  I've never myself put farro in a salad but I will do it again!

Day 1 starts off with one of my favorite foods, tacos! Black Bean & Sweet Potato is what I went with (option to use butternut squash but I could get sweet potatoes locally). I currently do not have a microwave so I roasted the sweet potatoes in my toaster oven and chopped up to sauté in the skillet with the other ingredients. I also found the cutest little tortillas made locally. The nice man at the Mexican grocer said the ladies who are on diets like these! I topped mine with salsa and a vegan cheese sauce.

Thanks to the success of last month's Power to the Veg group challenge, it's being repeated monthly.  Last month's via Buzzfeed had some great concepts but most needed to be kicked up.  None the less, we enjoyed the inspiration.  This month we're increasing the budget and reducing the time.  I still kept with my theme of preferring local and making from scratch (no frozen rice or canned beans for me!).  Thanks, Spoon University, looking forward to this one!