Tag Archives: applesauce

Loaded Morning Muffins with Crumb Topping

Loaded Morning MuffinsYou can see from the long ingredient list why these are called “loaded” muffins, but gosh, they’re delicious.

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It’s crunch time over at Ethical Ocean and their Eat What’s Good vegan recipe contest.  I’ve been hovering around fourth place, which is great considering my competition, but I wouldn’t mind a bump up.  You can vote for my Mango Sticky Rice Cake recipe right here.  Thank you!

Loaded Morning Muffins with Crumb Topping
Makes 12

1 cup whole wheat pastry flour
1/2 cup rolled oats
1/2 cup almond meal
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp allspice
1/2 tsp. powdered ginger
1/2 tsp. powdered stevia
1/4 cup maple sugar
2 tbsp. egg replacer + 6 tbsp. water (whisk and then let sit for a few minutes)
2/3 cup pumpkin puree
1 tsp. vanilla extract
2/3 cup almond or other nut milk
1/3 cup coconut oil, melted
1 cup shredded carrots
1/2 cup dried apricots, chopped
1/4 cup walnuts, chopped
1/4 cup crystallized ginger, chopped
1/4 cup unsweetened, shredded coconut

Crumb Topping:
1/4 cup rolled oats
1/4 cup unsweetened, shredded coconut
1 tbsp. maple sugar
1/4 cup coconut oil, melted

Preheat oven to 350F and lightly oil ~9 muffin cups.

Bake for 30-35 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool in the pan for about 10 minutes, then carefully remove to a cooling rack.

Ingredients CollageMake the muffins:
Preheat the oven to 350F and lightly oil a muffin pan (~9 muffins).  Fill any empty cups with water.

In a large bowl combine the flour, oats, almond meal, baking powder, spices, stevia, and maple sugar.  Set aside.  In a smaller bowl, whisk together the egg replacer mixture, pumpkin puree, nut milk, and coconut oil.  Pour this into the dry mixture and stir to combine – and then add the carrots, apricots, walnuts, ginger and coconut.

Divide the batter between the muffin cups.

Make the topping:
Combine all of the ingredients and sprinkle evenly among the muffins.  Bake muffins for 30-35 minutes or until firm.  A toothpick will not come out clean on these babies.

Loaded Morning Muffins

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Snickerdoodles: Inspired by Dog Biscuits

Snickerdoodles on PlateA couple of weeks ago, Ike’s aunt (Kel’s sister) sent him a care package that included a bag of doggy snickerdoodles. Snickerdoodles for a dog?! Curious, I opened the bag and the smell of cinnamon made me want to reach in and pop one of the little biscuits straight into my mouth! Ike felt the same way and inhaled his after a single satisfying crunch. The ingredient list didn’t have one funky item on it and in fact, was pretty much the standard snickerdoodle recipe. I could have eaten one if I weren’t vegan.

I couldn’t let Ike have all of the fun so I made a batch of vegan ‘doodles for myself and Kel. This was a cookie I’ve never baked before and I don’t know why I’ve waited. The flavor reminds me of the little pieces and strips of dough left over from when my mom baked up a pie. She’d sprinkle the pieces with cinnamon and sugar and bake until crispy.

Thick and soft, these cookies go beautifully with tea.

One year and one day ago: Sweet potato-pumpkin Pie with Pecan-Maple Sugar Crumble

Makes ~18

2 3/4 cups whole wheat pastry flour
3 tsp. baking powder
1/4 tsp. salt
1 tsp. powdered stevia
2 tbsp. egg replacer (I used Bob Red Mill’s brand) + 6 tbsp. water (whisk together until smooth)
3/4 cup coconut oil, softened
1/4 cup unsweetened applesauce
1/2 cup maple sugar

1/4 cup sanding sugar
2 tsp. spice blend (or just cinnamon)

Preheat the oven to 400F and line two baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking powder, salt and stevia. Set aside.

In a smaller bowl, mix the egg replacer/water with the applesauce, coconut oil and maple sugar. Pour into the flour mixture and stir until combined – this makes a very thick cookie dough.

Form pieces of dough into 1 1/4″ balls and then roll in the cinnamon-sugar mixture. Place on baking sheets. Using a flat-bottomed glass, gently press the cookies slightly to flatten them.

Bake for 8-10 minutes, rotating pans halfway through. Let cool on wire racks.

Cinnamon Sugar Mix

Ike's Snickerdoodles

Ike’s snickerdoodles.

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Vegan MoFo: Curried Tempeh & Veggie Wraps with Cilantro-Mint-Cashew “Chutney”

Curried Tempeh WrapOne of my favorite “go-to” vegan-meets-non-vegan-for-dinner restaurants is Oasis Cafe in Salt Lake City.  Their menu offers both meat, vegetarian and vegan entrees (clearly marked on the menu) and many other dishes can be altered to exclude meat and dairy.  Kel and I went there the other day for lunch and instead of getting my usual tempeh gyro – which I normally cannot resist – I ordered the curried tofu wrap.  I was delicious, but I kept thinking it could’ve been better.  Not so much better, but more.  As in more flavor.  It was as if they got all of the parts right, but the complete package was lacking something. It became my challenge to try and make a better version at home.  Here, tempeh replaces the tofu and I went with potatoes and cauliflower instead of yellow squash.  I just like ‘em better.  (Kristy, garbonzo beans would be good, too…)

By the way, the list of VVP participants is looking mighty fine!  Check it out here.  To get your name added to the list, visit the home of the Virtual Vegan Potluck and sign up!

Curried Tempeh & Veggie Wraps
Makes 6-8

1 13 oz. can light coconut milk
1 tbsp. white miso
1 tbsp. Bragg Liquid Aminos
1/4 cup vegetable broth
juice of one lime
small nubbin fresh ginger, peeled and coarsely chopped
dash turmeric
1 1/2 tbsp. curry powder
1/2 onion, coarsely chopped
2 cloves garlic, peeled and coarsely chopped
2 stalk celery, chopped
pinch ground black pepper

Tempeh & Vegetables:
1 small head cauliflower, chopped into small chunks
2 potatoes, peeled and cubed
1 8 oz. package tempeh, cut into cubes and marinated overnight in sauce
1 large onion, peeled and cut into thick slices

1/4 cup raisins, soaked in hot water for ~15 minutes
small nubbin ginger, peeled and grated
1 bunch cilantro, stems removed
1/2 bunch fresh mint, stems removed
1/2 cup cashews
4 oz. unsweetened applesauce

6-8 whole wheat pitas or tortillas

Chutney & Sauce

Make the “chutney”
Drain the raisins.  Combine all of the ingredients in a food processor and mix until nearly smooth.  Put the chutney in a small bowl and set aside.

Make the curried tempeh/vegetables
In a blender, combine all of the marinade/sauce ingredients and process until smooth.  In a shallow dish, combine about one quarter of the sauce with the cubed tempeh, cover and refrigerate overnight.  The next day, remove the tempeh from the marinade, reserving the marinade still in the dish.  Place the tempeh on a baking sheet and bake for 20-25 minutes in a 425F oven, turning occasionally, until browned.

While the tempeh bakes, prepare the vegetables.  Combine the vegetables on a large baking sheet and toss with a few tablespoons of vegetable broth or water.  Bake in a 425F oven, turning occasionally, until vegetables begin to soften.  Remove the pan and stir in a 1/4 cup or so of the marinade/sauce.  Return to the oven and cook for another 10 minutes or so – until the vegetables are very soft.  Remove from the oven and stir in the tempeh.

While the vegetables cook, warm the remaining marinade/sauce in a small saucepan.  When the vegetables are finished cooking and you’ve combined them with the tempeh, pour the remaining warmed sauce over everything and stir to combine.

Assemble the wraps
Spread the “chutney” on the tortillas or inside of the pita breads; divide curry mixture among the wraps, roll up and serve.

The curried tempeh and vegetable mixture also tastes great over steamed brown rice.


Vegan MoFo

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Oat Quickbread with Sunflower Seeds and Flax

Slice of Bread with JamOne night not too long ago as I was contemplating dinner, I realized that I had no bread.  Bread with dinner is nearly a must in our household – probably a holdover from when I was a kid and mom always had a loaf to go along with dinner (with luck, a crusty Italian one from Alesci’s).  Even the freezer was bare.  Luckily I remembered a quick and delicious recipe for oat quickbread and within 15 minutes, a batch was baking in the oven.  I messed with the original recipe, of course, and now can’t remember from which cookbook the recipe came.  I replaced whole oats with slightly ground oats (it’s a texture thing), used whole wheat flour for white, veganized and de-sugared.

Oat Quickbread with Sunflower Seeds and Flax
Serves 8

Two Slices2 cups quick-cooking oats (or lightly grind regular oats)
2 cups whole wheat flour
4 tsp. baking powder
1 tsp. salt
1 tbsp. flaxseed meal
2 cups soy milk
4 oz. unsweetened applesauce
1/2 cup sunflower seeds

Preheat oven to 450F and lightly oil a loaf pan – or use an oversized pie plate as I did.  (It looks prettier, I think, and bakes faster.)

In a large bowl, combine the oats, flour, flaxseed meal, baking powder and salt.  In a separate bowl, whisk together the soy milk and applesauce.  Stir this mixture into the oat mixture and add the sunflower seeds.  Stir just enough to make sure there are no dry spots.

Pour the batter into the prepared pan and bake for 25-45 minutes (depending on which type of pan you use).  Bottom of loaf should sound hollow when tapped.  Let cool a bit before cutting and serving.

(I think this would also be tasty with the addition of dried cranberries and/or toasted walnuts.  Add a couple of tablespoons of maple syrup if you like a sweeter bread.)

Loaf in White Pan

Pan with Slices Missing

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Chocolate Chip, Apricot & Orange Scones

Scone on PlateIn spite of my huge love for yeast bread – the labor involved, the simple ingredients that through kneading and time create complex, rich flavor, the satisfying crunch of a deep brown crust, the smell as it bakes – I adore quick breads, with the humble, homely biscuit being my favorite kind.   I quite possibly could live on biscuits alone (as long as I have a cup of tea or hot chocolate with which to wash it down and perhaps a schmear of jam).  I’ve been messing around with biscuits quite a lot lately, with my attention mostly on the savory kind, but a recent cookie post by emmycooks got me thinking about chocolate and dried apricots.  Sounds like sweet scone material to me!

Orange and chocolate seem so natural together and apricots add that nice, soft bite that complements the flaky scone.  These make a not-too-sweet afternoon snack or a portable breakfast.  With half the fat of “normal” scones, these are nearly guilt-free.

Chocolate Chip, Apricot & Orange Scones
Makes 12

2 1/2 cups white whole wheat flour
4 tsp. baking powder
1/2 tsp. salt
zest from one orange
1 tbsp. egg replacer + 3 tbsp. water (whisk until frothy, then set aside for a minute or two)
1/4 cup vegan butter
4 oz. unsweetened applesauce
1/4 cup pure maple syrup
1/4-1/2 cup soy milk
1/2 cup vegan chocolate chips or chocolate chunks
1/2 cup dried apricots, chopped
~2 tbsp. soy milk, for brushing tops of scones
Demerara sugar, for sprinkling, if desired

Line a baking sheet with parchment paper and preheat the oven to 425F.

In a large bowl, whisk together the flour, baking soda, salt and orange zest.  Add the butter in chunks and blend until the mixture is the consistency of coarse meal.

In a small bowl, whisk together the egg replacer, applesauce, maple syrup and soy milk, then pour into the dry ingredients – adding more soy milk if necessary.  Just before the dough is thoroughly combined, stir in the chocolate chips and dried apricots.

Scoop the batter into a ball and place on a floured surface (or directly onto the lined baking pan).  Pat dough into a circle that is about 1/2″ thick.  Move the circle onto the baking sheet and cut into 8-12 pieces.  Separate the triangles a little bit, then brush the tops with soy milk and sprinkle with sugar.

Scone Dough

Bake for 15-20 minutes or until tops are a nice, rich brown.  Let the scones cool for a minute before putting on wire cooling racks.  Eat while still warm!

Pan of Scones

Apricots & Chocolate Chips

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