VEGAN BAKE SALE SUCCESS!

At 2:30am this past Tuesday, SF/SC members were still huddled around a flour-covered dining room table wrapping up baked goods for the Vegans Can Bake Sale. Our members made a wide-array of vegan goods: chocolate chip cookies, pumpkin muffins, apple-raisin-oatmeal cookies, banana-cinnamon cupcakes and more. Several recipes, like our apple-pear muffins and sweet-potato muffins used seasonal ingredients purchased locally at the Waverly Farmers Market! And all baked goods were wrapped in recyclable paper packages.

Pulling off an entirely vegan bake sale is a success in itself. But I'm happy to report that all of our late-night vegan antics paid off financially too! We sold out and made $156.54! Although we have to come to a final vote before we decide how to spend the money, we'll probably be using these funds to buy a complete tool set to maintain our bikes.

Can't wait until our next bake sale for more vegan sweets? Here are a few of the recipes we used:

• Ginger Cookies
• Apple-Pear Cake recipe, converted for muffins - about 15-20 minutes to bake, yields about 20 muffins
  
• Sweet-Potato Muffins
  

Some of these recipes call for dairy products. We used margarine instead of butter, soymilk instead of milk, and 2 Tablespoons cornstarch/egg or 1/4 cup of silken tofu/egg. Here's some more information about egg replacers.

words - Zoe
photo - Chef Flower