Tag Archives: Ethical Ocean

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.

Eat What's Good Banner

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

Muffins:
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

Tagged , , , , , , , , , , , , , , , , ,

Virtual Vegan Potluck Update #2: Miscellany

Knives and SpoonsIn case you haven’t already heard, the final Virtual Vegan Potluck participant list is posted in all of its 169-plant-strong glory on the VVP website. It would be understandable if you merely want to gaze upon its glory, but while you’re there, please locate your blog and make sure that I have it in the correct course, in the correct part of the world and that the link works. Believe it or not, I did make a few (ahem) errors. (With extra apologies to the ever-patient, Juicy Dishes. You know what I’m talking about.)

I feel obliged at this point to remind you that you can find most of the info and help you need to prepare your VVP post on the VVP website under the handy-dandy heading How It Works. (Check out Jason’s video.) Granted, “how it works” is rather complicated, but somehow it all comes together and happiness is had by all. Once again, thank you for taking part.

I also want to remind you that when this shindig is all over, you and the millions (it could happen!) of blog readers will have the opportunity to vote for your favorite dishes by selecting the one dish per course that really struck your taste buds’ fancies. A few days post-Potluck I will have a form up on the website that should make voting easy-peasy. The goodies we’re handing out this time are:

A Vegan Cuts Snack Box
A 45-minute vegan lifestyle or career coaching session with JL of JL Goes Vegan
A box of Pomona’s Pectin + five Earth Balance coupons
An Herbivore Clothing Bigger Hearts Tote Bag
A bag of broccoli sprouting seeds from Todd’s Seeds + a VVP t-shirt
A copy of Happy Herbivore Abroad, by Lindsay Nixon
A jar of Tropical Traditions Virgin Coconut Oil
A copy of Bravo! by Chef Ramses Bravo

Wait! I’m not done yet! There’s still time to enter the Vegan Cuts Snack Box giveaway on the VVP blog. You’ll want to head over there anyway because we’re sharing Mama et de Bebe Hawk’s award-winning dessert recipe (French Silk Pie!) from the November 2012 Virtual Vegan Potluck.

Last but not least, I’m still trawling for votes for Ethical Ocean’s Eat What’s Good vegan recipe challenge. Thank you for your votes – please keep ‘em coming!

Eat What's Good Banner

Tagged , , , , , , , , , , , ,

Counting Down and a Vegan Cuts Snack Box Giveaway

VVP LogoCounting it down:

  • Today is the last day to sign up for the Virtual Vegan Potluck.  Get off the fence and sign up before midnight tonight!
  • Tomorrow I’ll post the final list of participants on the VVP website.  This is where you’ll find the names of the blogs that come before and after yours in the Potluck.  All of your Potluck questions can be answered here, and if you need some extra assistance with linking, check out Jason’s awesome How To video, available on the How It Works page or here
  • Only five more days until the Potluck!

Eat What's Good Banner

  • Eleven more days to vote for my Mango Sticky Rice Cake at Ethical Ocean’s Eat What’s Good vegan recipe challenge! Remember, you can vote each and every day (I do!)!

Vegan Cuts Snack BoxGiving it away:

  • Visit the Virtual Vegan Potluck blog to enter the Vegan Cuts Snack Box giveaway – or click the link below:

GO!!

Tagged , , , , , , , ,

Hibiscus-Cherry Cooler

Hibiscus-Cherry CoolerFor months a friend of mine had been extolling the virtues of a daily cup of hibiscus tea. He told me that drinking it regularly could lower one’s blood pressure and some studies have shown that consuming the tea could help fight cancer – in particular brain and skin cancer. I finally broke under the strain of his sales pitch and asked him where I could pick up some. Not long afterwards a big box arrived in the mail. He sent me three pounds – three pounds – of hibiscus tea. I had my work cut out for me.

Kel and I have a cup of hot hibiscus tea a few times a week and I also occasionally add it to our morning smoothies. The combination of hibiscus and cherry pleases me the most. Hibiscus straight up is quite tangy – like on the lemon juice side of tangy – but the cherries, dates and bananas tame the tart. And the color is lovely.

Now for a few disclaimers. Keep in mind a couple of things: if you already have low blood pressure (as I do), you may want to limit your intake of hibiscus tea. Also, this tea can lower estrogen levels – if you’re on hormone replacement therapy or are on birth control pills, this tea is not for you. If you are undergoing chemotherapy – check with your physician before making this tea a regular part of your day. Finally, some folks experience an extra special little buzz after consuming hibiscus tea. If you find yourself having an unusually deep and meaningful conversation with your houseplants, you might want to gift the remainder of the tea leaves to a friend.

There’s still plenty of voting days left in Ethical Ocean’s Eat What’s Good vegan recipe challenge – and my Mango Sticky Rice Cake needs help!! Click on the image below to go to my recipe. And thank you!

Sharing this recipe on Healthy Vegan Friday!

Eat What's Good Banner

Hibiscus-Cherry Cooler
Serves 2 generously

1 1/2 cups hibiscus tea, chilled
2 oranges, peeled
1 lime, peeled
2 bananas (yes, peeled)
2-4 dates, chopped
2 cups frozen cherries (strawberries are mighty tasty, too)
1 tbsp. hemp protein powder, optional

Combine ingredients in a blender and process until smooth. Serve.

Hibiscus Leaves

Hibiscus Cherry Cooler

Tagged , , , , , , , , , , , , , ,

Raw Parmesan “Pita” Chips. And A Contest.

Pita Chip w/ DipI told you I was going to make a raw version of Stacy’s Pita Chips…and here they are. Stacy’s, I’ve kicked you to the processed and over-salted curb!  (Pssst!  I’m sharing this recipe on Healthy Vegan Friday!)

Eat What's Good Banner

About that word contest in the title. The fine folks at Ethical Ocean invited me to participate in a vegan recipe contest called Eat What’s Good and I accepted their invitation with a recipe for a little something to tempt your Bliss Point that I call Mango Sticky Rice Cake. Here’s what they have to say about the contest (you could win, too!):

The Ethical Ocean and Vegan Cuts Vegan Recipe Challenge is looking for the most mouth-watering delicious vegan recipe out there. 25 of the most talented vegan culinary masterminds have submitted recipes for the contest, and now we need you to pick your favorite!

You can vote daily (and for as many recipes as you want!). And if a recipe that you vote for wins, you’ll be entered into the Grand Prize draw for a chance to win a $250 shopping spree on Ethical Ocean OR a 1 year subscription to a Vegan Cuts’ Snack Pack. The more times you vote, the more chances to win you have!

The contest kicks off at 9am EST on Friday April 26 and ends at 11:59pm EST on May 17.

People must sign-up to Ethical Ocean to vote; they can choose to unsubscribe to emails at any time.

“Talented Vegan Culinary Mastermind.” I like it and I’m having it printed on business cards ASAP. So…if you’re so inclined, please visit Eat What’s Good, vote on your favorite(s) – one of which I hope is mine – and enjoy the yummy plant-based recipes from a passel of excellent vegan bloggers! Thank you! Oh, and here’s a photo of my concoction – -

Mango Sticky Rice Cake

Raw Parmesan “Pita” Chips
Makes 1 dehydrator sheet

1 cup walnuts, soaked overnight, rinsed and drained
1 cup flaxseed meal
1/4 cup “Parmesan” nut cheese (I used Parmela brand) + extra for sprinkling
pinch of salt and pepper
1 tsp. dried onion flakes
1/2 tsp. garlic powder
1 clove garlic
couple of slices red onion
1/2 cup baby carrots (or chopped carrots)
1 tbsp. extra virgin olive oil
1 tbsp. white miso
1/2 cup water

In a food processor, process the walnuts, carrots, garlic, olive oil, white miso, red onion, onion flakes and garlic powder until smooth. Scrape down sides to make sure you don’t have any large chunks.

Put the flaxseed meal, nut cheese, and salt & pepper in a large bowl. Stir in the walnut mixture and the water until it’s well-combined. Line a dehydrator tray with a non-stick sheet and plop the dough into the center, top with another non-stick sheet and slowly roll out the dough. I had to move dough around a bit from one spot to another to fill the whole tray. The dough should be about 1/4″ thick. Remove the top non-stick sheet, gently score the dough into whatever size and shape strike your fancy and slide the tray with the dough into the dehydrator. Sprinkle the top with nut cheese, if desired.

Start the dehydrator out at 145F and dry for 30 minutes. Turn it down to 115F and after a few hours, carefully flip the dough onto a dehydrator screen. Continue to dehydrate for an additional 12-24 hours. Check the consistency of the chips occasionally – you want them to be very crispy.

Chips in Bowl

Tagged , , , , , , , , , , , , , , , ,
Follow

Get every new post delivered to your Inbox.

Join 1,076 other followers

Powered by WordPress.com