Ideally, I'd like to be able to take my Rock Star Approved Baked Macaroni and Cheese (clicky link to my cookbook journal*), a non-vegan recipe, and make it vegan friendly. I'm just not seeing a way to make this work and not just be a pasty pile of bland glop. The nice thing about the origional recipe is the texture and flavor variation.
And, as requested, the recipe for my previously mentioned is here behind the cut.
Rosewater Cupcakes with Chocolate Ganche
[recipe slightly modified from the Vegan Cupcakes... cookbook]
1/2 C vanilla soy yogurt
2/3 C rice milk
1/3 C canola oil
3/4 C + 2 T sugar
2 T rosewater
2-3 drops rose essence flavoring (alternatively you can add orange extract here for a nice variant)
1 C + 2 T all-purpose flour
2 T cornstarch
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1/4 t ground cardamom
Preheat oven to 350F and line cupcake pan with cupcake liners.
In a large mixing bowl whisk together: yogurt, milk, oil, sugar, rosewater, rose essence.
Sift in: flour, cornstarch, baking soda, baking powder, cardamom, salt. Mix well.
Fill cupcake liners 2/3 full, and bake for 20-22 minutes.
Allow to cool completely before topping.
1 bag dark chocolate chips (60% cocoa content or higher)
3/4 C rice milk
Bring rice milk to a boil in a small saucepan. Remove from heat and stir in chocolate until smooth.
Allow to cool slightly, ganache will begin to thicken.
Dip cupcake tops into ganache for a smooth, even coating. Decorate with colored sugar, shelled pistachios, or candied rose petals if desired.
Allow ganache to cool completely and set (cupcakes can be chilled to speed setting of ganache) before serving.
*I'm not strictly veg*n currently, so my cookbook does include many non-vegan recipes. I'm attempting to veganize as many of my recipes as possible, and have a tag- and memory- set for all the vegan recipes in my journal.