Monday, April 28, 2014
These muffins are a variation of my standard muffins using equal parts applesauce, nondairy milk and oil, but I health-ed them up, subbing in oat flour for a quarter of the all-purpose flour, reducing the sugar and throwing in a mixture of nuts, seeds, dried fruit and shredded coconut. Use whatever you have on hand, that's the fun part! To make my oat flour, I just ground up rolled oats in my high-speed blender or a spice grinder. I find that cheaper than buying oat flour.
Hippie Granola Muffins:
1 1/2 cups all-purpose flour
1/2 cup oat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup melted coconut oil (may sub. a different neutral-flavored oil)
1/2 cup applesauce
1/3 cup sugar (I used evaporated cane juice)
2 teaspoons vanilla extract
a few shakes of cinnamon and allspice
1 cup of a mixture of dried fruit, nuts, seeds and shredded coconut (carob chips would be good too)
Preheat oven to 375. Line a muffin tin with baking cups and/or spray lightly with oil.
Combine dry ingredients in a medium-sized bowl. Whisk wet ingredients in a separate smaller bowl. Add mixture of nuts, seeds, dried fruit, etc. to dry ingredients and fold them in using your hands. Add wet to dry, stirring gently until just-combined, being careful not to overmix (important! some dry not mixed in entirely is OK).
Spoon batter into cups, filling to the top. Bake for 18-25 minutes, turning once halfway through.
Yield: 12 muffins
Sunday, March 9, 2014
Enjoy this "froyo" for a hearty breakfast or dessert.
Avocado Frozen Yogurt:
1 cup mixed berries
juice from 1 lime
8 small pitted dates
1 tablespoon almond butter
a few splashes of water to get things moving
topping: dried cherries
Blend all ingredients in a Vitamix or high-powered blender. Add more water, as needed. Top with dried cherries.
Yield: 1-2 servings
Monday, March 3, 2014
Here is a very hearty, flavorful stew from the Post-Punk Kitchen. I made some changes to the original recipe, based on what I had in the house -- subbed in sweet potatoes for the red potatoes, kale for the collards (I used about a cup from a bag of chopped kale in my freezer), and a large red bell pepper for the jalapenos. As Isa says in the recipe, be careful with sweet potatoes, they cook faster than regular potatoes!
Easy Weeknight Meal Tip:
I've been making three big pots of soup (or curry, stew, etc.) and a ton of rice over the weekend so I will have plenty of food for the week. I'd rather do four hours of cooking on a weekend day than an hour every night when I'm tired after work. If I'm getting the kitchen dirty, I might as well make a ton, right? Just make sure you have plenty of containers to store the food in. I'm a big fan of glass containers, because they don't absorb smells. So far I've just been making curries, stews and soups, but I might venture into large batches of veggie burgers to freeze. This past weekend, I also made two big batches of rice in my rice cooker and froze most of it in freezer ziplock bags to use throughout the week and for this awesome fried rice recipe from the PPK (I actually adapted this recipe to make it "Pad Thai Fried Rice" -- I'll post the recipe the next time I make it and get a photo!). Do you have any tips to share?
It's good to be back on the blog!
Until next time,
Thursday, July 25, 2013
Is anyone else craving smoothies all the time in this heat? I've also been trying to eat more healthily, replacing sugary desserts with fruit smoothies and granola and soy milk. Here's the recipe I made tonight. I think it's pretty killer.
Strawberry Mango Prune Smoothie:
1 cup soy milk
1 cup frozen mango chunks
1 cup frozen strawberries
5 pitted prunes
A splash of cranberry juice (optional)
Water, if needed to get blender going
Blend all ingredients until smooth.
Yield: 1-2 servings
That up there is a chickpea salad sammich from the Post-Punk Kitchen! I can't believe I've been eating vegan for nearly ten years and haven't been making this all the time. It's so good, so easy. I replaced the mayo with a tahini sauce and included a homemade roasted carrot curry hummus (add roasted carrots, curry powder and parsley to a traditional hummus recipe), local sun gold tomatoes, and spinach on top. SOOOOOOOOOO GOOD! I also ate the leftover chickpea filling with a fork and it was amazing too, and I'm thinking it would be even better tossed in a salad and served with quinoa, rice, etc.
Sunday, March 31, 2013
Here's that long-awaited pie recipe I forgot to post. This is the fastest pie you'll ever make. And it's amazingly addictive. The only catch is you need to refrigerate your can of coconut milk for several hours ahead of time (preferably overnight) in order to allow the coconut cream to separate from the liquid. Oh She Glows has a great photo tutorial on how to separate the cream from the liquid.
And if you have a better (i.e. shorter) title for this pie, let me know! "PB Triple C" Pie?
Peanut Butter Chocolate Coconut Cream Pie:
Chocolate Cookie Crust:
1 1/4 cup finely ground chocolate sandwich cookies (like Newman-Os)
2 tbsp. sugar
2 tbsp. canola oil
1 tbsp. plain almond milk
Peanut Butter Mousse:
1/3 c. creamy peanut butter
3 tbsp. sugar
1/4 tsp. salt
1/3 c. almond milk
3.5 oz. semisweet chocolate chips
2 tbsp. canola oil
Make the cookie crust: Preheat oven to 350. Lightly oil a 9-inch springform pan. Combine all ingredients in bowl. Press firmly into bottom of springform pan. Bake 8-10 minutes. Let cool.
Make the peanut butter mousse: Whip all ingredients together using a stand mixer with the whisk attachment or a handheld electric mixer (you can also whisk by hand) until uniformly mixed. Using a rubber spatula, transfer to prepared pie crust, smoothing out with the rubber spatula.
Make the chocolate ganache: melt all ingredients together in a double boiler or in a small saucepan over very low heat. Pour over peanut butter coconut mousse and use a knife to swirl ganache into cream.
Chill pie in refrigerator for several hours or overnight. Slice and enjoy!