Good Morning every one! Now that winter is here, I find it harder to update this blog (well actually that's just an excuse, I have trouble updating the blog even when it's perfect weather outside :-) But I wanted to share some more recipes with you, to hopefully keep you warm an cosy....
Cranberry Maple Muffins
2 cups all purpose flour
½ cup walnuts, chopped
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup dried cranberries
¼ cup dried dates
½ cup (1 stick) vegan butter, softened
1 tsp egg replacer
1tsp ground flax seed
2 Tbs water
1 cup sugar
2/3 cup soy milk
1 Tbs apple cider vinegar
2 Tbs maple syrup
Preheat oven to 350’ grease muffin cups. In large bowl, mix flour, walnuts, baking powders and salt. Stir in Cranberries and dates. In separate bowl, mix egg replacer, and flax seed with water. add butter, flax seed mixture, sugar, soymilk, vinegar and maple syrup and beat together. Stir into dry ingredients until just moistened. Fill muffin cups and bake for 20-25 minutes, or until slightly browned on top.
* just a quick note, nearly all of my muffin recipes are just adapted from non-vegan recipes- if you want the non-vegan ones, just let me know. Also If you don't have egg replacer, or ground flax seed, just substitute, 1/4 cup applesauce, or one medium ripe banana- mashed*
So there's one recipe, now let m try an remember what I put into this really good lentil soup I made earlier this week.....
Hearty Lentil Soup
(sorry no picture- it was gobbled up too fast)
1 medium Onion diced
2 medium carrots peeled and chopped
1 cup shopped celery
1 Tbs grapeseed oil
3 cloves of garlic, minced
1/2 piece of ginger, minced
mixed herbs- sage, thyme, oregano, salt and pepper-
pinch of italian herb blend
2 mudium poatoes, washed and diced
1 cup green lentils
2 cups vegetable broth
3 cups water
cook onions, celery, and carrots in grapeseed oil until softened- add in the garlic, ginger and spices and cook a few minutes longer. Add the potatoes and lentils and cover with the broth and water. adjust seasonings, and let simmer, covered for 30 minutes- or until the potatoes and lentils are tender. serve with hearty bean bread-
* as with all my recipes, feel free to add anything else you have on hand, That's usuallly how I cook- so forgive me if a I forget an ingredient or two :-)
Spicy Ginger Broth Soup (shown with hearty bean bread)
1 medium onion sliced thinly
2 medium carrots, peeled and sliced
1 cup celery diced
1 Tbs grape seed oil
1 inch piece of ginger minced
3 cloves of garlic minced
1 small head of cauliflower chopped
1 medium Serrano pepper minced
1 jalapeño pepper seeded and diced
1 pinch of cayenne pepper
1 pinch of hot curry powder
Salt and pepper to taste
2 cups of vegetable broth
2 1/2 cups of water
Sauté onions, carrots and celery in grape seed oil until softened. Add garlic and ginger and sauté a few minutes more. Add cauliflower and peppers- then add the rest of the spices. Finally add the broth and water, and simmer covered for twenty minutes- or until cauliflower is tender. Serve plain or with hearty bean bread.
*Although it may seem like a ton of spicy things went into this broth, it still had just a wonderful subtle heat to it. This soup is especially good for getting over a cold :-) *
Hearty Bean Bread
1 1/2 cups whole wheat pastry flour
1/2 cup cornmeal
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cumin
1 Tbs sugar
1 cup plain soy yogurt ( or 1 cup veganaise)
2 Tbs olive oil
1/4 cup soy or rice milk, more as needed
1 cup canned pink or pinto beans, drained and rinsed
3 scallions, thinly sliced
preheat oven to 375'. combine first seven (dry) ingredients in a mixing bowl. Make a well in the center of the dry ingredients. Pour in the yogurt, oil, and soy milk. Stir until well combined, adding more soy milk as needed to make a smooth slightly stiff batter. Gently stir in the beans and scallions. Pour mixture into an oiled 9 inch square baking pan. Bake for 20 minutes, or until the top is golden and a knife insterted into the center comes out clean. let cool slightly and cut into squares- serve warm
*this recipe was adapted from Nava Atlas' vegetarian soups for all seasons*
I also made lemon bars, rasberry bars and chocolate coconut cookies this week (if you want the recipes, just let me know!) - Starting tomorrow I will be teaching again, so I may not be so good at the posting thing in the next couple weeks :-) I hope everyone has a wonderful week and please stay warm! it was -10 when I woke up this morning!
I'll leave you with some more pictures from this week..... enjoy!
Here is the top I made from Twinkle's big knits, Size 19 needles! it worked up super fast!
Ragnar being awesome :-) it's great to have him so close now!
Well that's it for now- Ciao everyone ~
Posts
