cherries, my favorite stone fruit, are all over the place right now. whole foods has the most amazing selection right now. deep, dark, sweet red cherries on the cheap! the darker the cherry, the higher the content of antioxidants. these help our bodies defend themselves against the damaging, aging, and disease producing effects of oxygen, nitrogen, and uv radiation. cherries also contain melatonin, which helps to regulate the natural sleep cycle. most of all, they taste wonderful. they are like candy. eat them up!
i’ve been buying a crazy amount of cherries every week, and have no shortage on ideas for them. i’ve shown how i used them to top my new favorite food, turkey. i also made a beautiful glaze with them to top tempeh, and put them on perfect little cupcakes! the tempeh was really really good. like, can’t get enough good. the glaze was sweet, tart, and salty on the starchy savory tempeh. i’m sure it would be great over salmon, or pretty much anything. i had it with some green beans. you gotta try it. to people who aren’t into anchovies: you can sub 1 tsp butter and a sprinkling of salt for the anchovies. just know that you’re missin’ out. i used the anchovies, and love them.
cherry glazed tempeh
1 2 serving block tempeh,
1/2 cup fresh cherries, pitted and halved
1/4 cup red wine, cherry juice, or cranberry juice
2 salt and oil packed anchovies, finely chopped
pinch of fresh rosemary
1 tsp honey
a little butter
salt to taste
steam and pan fry tempeh in your usual fashion while sauce cooks.
in small saucepan, heat smear of butter over medium heat with rosemary. once butter bubbles a little, add anchovies and cherries. stir and watch. once cherries begin to release their juices, add honey and wine. cook for 1 minute. sauce will begin to thicken quickly, so turn down and let it come together for a minute. and serve over tempeh. yum!
i’ve made this vegan cupcake recipe before. i found it somewhere online, and have been loving it ever since. last time, i used blackberry jam to frost them. this time, i used vegan cream cheese (tofutti) with lemon zest and sugar to frost them, and topped with cute cherries. the lemony cupcake was awesome with the frosting this time, and it is now my favorite cupcake recipe. if you can’t find coconut yogurt, you could try soy yogurt. i’m not quite sure what would happen, though. also, you could try butter instead of earth balance, but again, i have no idea what it would turn out like. i kept them in the fridge after frosting them, because i was afraid the icing would get sucked up into the cake!
the cutest cupcakes
12 mini cupcakes or 6 regular sized cupcakes
1/4 cup cold earth balance margarine
1/2 cup powdered sugar
3 oz (1/2 container) vanilla flavored So Delicious brand coconut yogurt
1 tbsp lemon juice
1 tbsp soy milk
1 tsp lemon zest
1/2 tsp vanilla extract
3/4 cup + 1 tbsp white whole wheat flour or ap white flour
3/4 tsp baking soda
1/4 tsp baking powder
1/8 tsp salt
preheat oven to 350f. place racks in the center of oven. prep large 6 cup muffin tin or mini 12 cup with cupcake liners.
beat sugar with margarine, slowly at first, speeding up to whip, until light and fluffy. add yogurt a spoon at a time, beating between additions. add soy milk, then lemon juice and zest, then vanilla, IN THAT ORDER.. it will get curdly if you do not follow instructions. whip until mixture is fluffy and well incorporated.
in separate bowl, whisk together flour, salt, baking powder, and baking soda. add half of flour mixture into wet ingredients, and mix until it looks a little dusty. add the rest of dry, and mix until JUST incorporated.
spoon batter evenly into cups, and bake for 15 minutes. cakes will be soft and spring back to the touch. don’t let the tops turn golden brown. they should stay the same color. let ’em cool for half an hour before frosting.
vegan cream cheese icing
8 oz vegan cream cheese (cold)
zest and juice from 1 whole lemon
1 cup powdered sugar
vanilla, if you’re feeling frisky
6 cherries, pitted (NO! not the kind in a jar of can!!!)- i cut them in half for the mini cup cakes
combine first wet ingredients until thoroughly mixed. STOP THE MIXER BEFORE ADDING POWDERED SUGAR. i thought i was too good to adhere to this rule anymore. turns out i was wrong. stop the mixer to add the sugar, slowly bring it back up to speed. -unless you want the air to taste like sugar and the kitchen to have a white crust on it.
beat it on super high speed for a few minutes, until it is good and whippy. i like to stick it in the fridge before using it to let it stiffen up for 30 minutes or so. after spreading on the cupcakes, smoosh your cherry on top. give them to your friends and feel cool.