Preface: until last week when I made these for the first time, I had NEVER made muffins before. I wasn’t even sure I had a muffin tin…turns out mom had given me one forever ago so I did :). Thank God for that – these are fabulous!! You can adapt the recipe to fit what you like, but these are mine.
This recipe is adapted from a fabulous blueberry one in the Vegetarian Times
– as is my custom, I just used it as my base – added and changed things, making it quite a bit different, and more mine. 🙂
What you will need:
- ¼ cup soy garden earth balance butter (really any soy butter but this is my fav)
- ½ cup unsweetened applesauce (although you can use sweetened, this recipe just doesn’t think we need the extra 🙂 )
- ½ tsp. salt
- 1 cup Vegan Cane Sugar (white, in a bag @ Whole Foods)
- 1 cup all-purpose flour
- 1 cup whole wheat flour (I use stone-ground whole wheat)
- 1 Tbs. baking powder
- 1 tsp. vanilla extract (i put a touch more)
- 3/4 cup unsweetened soymilk
- 2 cups vegan chocolate chips
- 1-2 large a little over-ripe banana (I mash this up with a fork before stirring in)
- Optional: 1 cup walnuts (just a thought – i’m allergic so I don’t include these)
- You will need a hand held electronic mixer and a muffin tin
- Preheat oven to 350F.
- Line a muffin tin with paper muffin liners.
- Mix all ingredients (save the chocolate chips and banana) together in mixing bowl.
- Once everything is combined, mash up the banana with a fork and whip using electronic mixer.
- Add in chocolate chips – stir (don’t use mixer).
- Spoon into muffin cups, filling three-quarters full. (I use a small ice cream scooper)
- Bake 35 minutes, or until tops are firm.
- Serving Size: Makes 24
This is the texture of the batter…
For me – these are best when completely cooled. I freeze more than half of them and take them out as needed. 🙂 Enjoy!
Avocado “Alfredo” over Linguine
As I was starting to write this post I began thinking…what the heck does Alfredo mean anyway? Can I really call this dish that? Hmm… Wikipedia tells me that Alfredo means “A sauce for pasta incorporating butter, cream, garlic, and Parmesan cheese.” Happy to say this is actually a vegan version 🙂 Only I must admit I DO like this one better. When I started thinking about what I wanted to make I did a lot of research – there are alot of this kind of recipe out there…but like most one’s I find, it’s not perfect for me yet 🙂 Here is my take!
What you will need:
Avocado “Alfredo” over Linguine
- Whole wheat pasta (I use linguine, because it is my favorite :))
- 1 Tablespoon parmesan substitute
- 2 large avocados
- Juice of one lemon
- 1 garlic clove
- 1/4 teaspoon of kosher salt
- 3-4 fresh basil leaves
- 1/4 cup unsweetened soy milk
- 2 Tablespoons Olive Oil
This is the easiest recipe…really.
- Boil water for the noodles – you’ll want them done by the time the below is completed…takes about 10-15 minutes.
- You will need a food processor.
- Start out by shelling and cutting the garlic clove in quarters – put it in the food processor and mince it
- Add 1 Tablespoon Olive Oil and 1 Tablespoon lemon juice – process it on high in short bursts for a minute until it becomes creamy in texture
- Add the four halves of the two avocados – blend on high, pulsing as needed
- Open the feeder and pour in the soy milk – keep blending on low until combined
- Add additional Tablespoon of Olive Oil and another Tablespoon of Lemon juice – blend on low, pulsing
- Add 3-4 basil leaves and pulse on high
- Add salt and vegan parm substitue- pulse on low til combined
- Cut up the tomato
Linguine noodles – Avocado Alfredo Sauce – Tomato – tiny bit of salt on top – add on more parm sub if you want! Enjoy SOOOO GOOD!!!
This is my simple go-to breakfast. I have it most mornings (unless I’m lazy or running late and just grab a banana). Not sure how you will all feel about it, but for me, it does the trick 🙂
- 1 1/2 cup soy milk (I use unsweetened)
- 1/2 cup frozen fruit (I use mixed berrries)
- 1 banana (whatever size you want)
- 1 T whole flax seeds (I use a coffee grinder to pummel them into submission for adding to the drink)
- Shaker cup
- Put soy milk and banana into the blender – blend until smooth
- Add the frozen fruit – blend until smooth
- Pour into shaker glass (Mine has a little ball in it to mix) and add the ground up flax seed
- Shake Shake Shake
VOILA! My breakfast drink 🙂 It holds me longer than anything else I have found (for me) and gives me awesome energy.
Ok, this is a simple thing I came up with because I wanted some avocado creamyness for My Favorite Burrito….this is pretty awesome 🙂 Hope you like it!
- 1 medium (softened) avocado
- 2 pinches – kosher salt
- 1/2 to 1 t lemon juice (fresh preferred)
- 4-5 T Vegan Sour Cream (generally I use 2 T for ever half an avocado used for this recipe)
Usually people want to use a food processor – don’t, it ruins the avocado. Hopefully you have a softened one, crush that with a big spoon and stir in the rest of the ingredients.
Simple yet yummy 🙂 Goes well with chips or anything else you might want to dip into it :).
Note: if you want it more “liquid” substitute one of the tablespoons of sour cream for unsweetened soy milk.
I crave Mexican food. Frequently. This past weekend it got to me. I had to make something. Burritos. Covered in “cheese” sauce…sigh. There is something so comforting about the warmth and texture of Mexican food. Well, this is my take on a favorite that i didn’t know was a favorite until I started craving it this week 🙂 Enjoy!
This is the full set - it's only 2, but it's about 4 servings. Seriously, they're filling, take it easy 🙂
- 1 12 ounce can Black-refried beans
- 1 bag Gardein chicken strips (you can try a different kind of protein if you like, this was what I used because it is what I had on hand)
- 1 box Spanish Rice (I use Zatarains – it’s vegan 🙂 )
- Whole wheat tortillas
- 2 cups Romaine lettuce
- 3 Tomatos (I use roma)
- 2 Avocados
- My nacho cheese sauce (you’ll only end up using part of the recipe, just fyi)
- In a glass container (I use cornel shown above)
- Put some of the nacho cheese in the bottom
- Warm a tortilla and layer it with: black refried beans, spanish rice, “chicken”, romaine lettuce, avocado, tomato.
- Fold and place in container.
- Repeat until container is full
- Cover with cheese sauce and let set for 5-10 minutes
- I cut one in half for a serving and that is a LOT of food – so be careful. I accompany it with chips and salsa, as well as some of my avocado sauce.
Single serving with avocado sauce and tortilla chips 🙂