Adapted from Easy Oatmeal Muffins on AllRecipes.com
Makes 12 small muffins
1 cup soymilk
1 cup oats
1 egg
1/4 cup vegetable oil
1 tablespoon pure vanilla
1 cup all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon fresh grated nutmeg
1/2 teaspoon cloves
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 cup flax meal
Topping
your favorite strusel mix of oats, flour, sugar & spices mixed with a fat (Earth Balance in our house)
Directions:
1. Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
2. In a medium bowl, combine soymilk and oats; let soak for 15 minutes.
3. In a small bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder, flax meal, spices and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full (less than 1/4 cup per muffin). Top with strusel.
4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Tuesday, November 17, 2009
Wednesday, November 4, 2009
Chicken Curry Coconut Soup
large onion, chopped
small bunch of celery, sliced
4 large carrots, sliced
1 red pepper, chopped
chicken from a leftover roasted chicken - boiled in water to cover and removed from the bone + broth
3-4 tablespoons low sodium organic chicken broth paste
3-4 tablespoons red curry paste
14 oz can of chickpeas
14 oz can coconut milk
1/2 cup soy creamer
Cook vegetables for 10 minutes, stirring frequently. Add chicken, broth, pastes, and chickpeas. Cook until vegetables are tender. Add coconut milk and soy creamer and heat through. Serve with naan bread.
small bunch of celery, sliced
4 large carrots, sliced
1 red pepper, chopped
chicken from a leftover roasted chicken - boiled in water to cover and removed from the bone + broth
3-4 tablespoons low sodium organic chicken broth paste
3-4 tablespoons red curry paste
14 oz can of chickpeas
14 oz can coconut milk
1/2 cup soy creamer
Cook vegetables for 10 minutes, stirring frequently. Add chicken, broth, pastes, and chickpeas. Cook until vegetables are tender. Add coconut milk and soy creamer and heat through. Serve with naan bread.
Tuesday, November 3, 2009
Vegan Zebra Enchiladas
Vegan Zebra Enchiladas
olive oil
1/2 large onion, chopped
1 red bell pepper, chopped
heart of celery, including leaves, chopped
6 oz mushrooms, chopped
3 small zucchini, chopped
1/2 package soy chorizo
12 corn tortillas
tofu sour cream (recipe below)
Trader Joe's enchilada sauce
Preheat oven to 350
Spray a 9x11 baking pan with oil.
Using a small amount of olive oil cook onion, celery, red pepper and mushrooms over med-high heat until the onion is translucent, add the chopped zucchini and remove soy chorizo from casing and crumble in to pan. Heat through.
Microwave the corn tortillas for 1 minute (wrap in paper towels with a wet paper towel placed on top).
Scoop about 1/2 cup of filling in to each tortilla and pack in to prepared pan. Top each enchilada with a large scoop of tofu sour cream and then drizzle enchilada sauce over the top (looks like a zebra!).
Cook at 350F for 25-30 minutes or until bubbly hot.
Tofu Sour Cream
8 oz silken tofu
1/4 cup vegetable oil
2 teaspoon maple syrup
Juice of 2 limes
1/2 teaspoon salt, or to taste
Mix all ingredients in a blender or food processor until smooth.
olive oil
1/2 large onion, chopped
1 red bell pepper, chopped
heart of celery, including leaves, chopped
6 oz mushrooms, chopped
3 small zucchini, chopped
1/2 package soy chorizo
12 corn tortillas
tofu sour cream (recipe below)
Trader Joe's enchilada sauce
Preheat oven to 350
Spray a 9x11 baking pan with oil.
Using a small amount of olive oil cook onion, celery, red pepper and mushrooms over med-high heat until the onion is translucent, add the chopped zucchini and remove soy chorizo from casing and crumble in to pan. Heat through.
Microwave the corn tortillas for 1 minute (wrap in paper towels with a wet paper towel placed on top).
Scoop about 1/2 cup of filling in to each tortilla and pack in to prepared pan. Top each enchilada with a large scoop of tofu sour cream and then drizzle enchilada sauce over the top (looks like a zebra!).
Cook at 350F for 25-30 minutes or until bubbly hot.
Tofu Sour Cream
8 oz silken tofu
1/4 cup vegetable oil
2 teaspoon maple syrup
Juice of 2 limes
1/2 teaspoon salt, or to taste
Mix all ingredients in a blender or food processor until smooth.
Friday, October 30, 2009
Chocolate Cranberry Orange Scones (Vegan)
3 cups all-purpose flour
2 Tbsp baking powder
1/4 cup + 1 tablespoon turbinado sugar
1/4 tsp salt
1/3 cup vegetable oil
1/2 cup soy cream
3/4 vanilla soy milk plus 2 tsp apple cider vinegar (mix together and let sit for several minutes)
zest of one large orange
Preheat oven to 400 degrees F.
In a large mixing bowl, sift together the flour, baking powder, sugar, salt, chocolate chips and cranberries. In a small bowl mix the oil, soy cream, and milk with vinegar and zest a large orange in to the liquids, whisk together. Add wet to dry and mix until just combined; the dough should be clumpy and not sticky. Even if there is still a light dusting of flour, that's okay. Drop by large spoonfuls onto a greased cookie sheet and pat the tops just a little bit to round them out; sprinkle with a bit of turbinado sugar. Bake 12-15 minutes until slightly browned on the bottom and firm on the top.
Variations I haven't tried yet:
Berry Scones: Fold in 1 1/2 cups fresh berries.
Maple Walnut: Add 2 tsp of maple extract to the liquid ingredients, add 2 Tbsp of sugar, fold in 1 1/2 cups of walnuts.
Modified from - Urban Drivel: Vegan Orange Chocolate Chip Scones
2 Tbsp baking powder
1/4 cup + 1 tablespoon turbinado sugar
1/4 tsp salt
1/3 cup vegetable oil
1/2 cup soy cream
3/4 vanilla soy milk plus 2 tsp apple cider vinegar (mix together and let sit for several minutes)
zest of one large orange
Preheat oven to 400 degrees F.
In a large mixing bowl, sift together the flour, baking powder, sugar, salt, chocolate chips and cranberries. In a small bowl mix the oil, soy cream, and milk with vinegar and zest a large orange in to the liquids, whisk together. Add wet to dry and mix until just combined; the dough should be clumpy and not sticky. Even if there is still a light dusting of flour, that's okay. Drop by large spoonfuls onto a greased cookie sheet and pat the tops just a little bit to round them out; sprinkle with a bit of turbinado sugar. Bake 12-15 minutes until slightly browned on the bottom and firm on the top.
Variations I haven't tried yet:
Berry Scones: Fold in 1 1/2 cups fresh berries.
Maple Walnut: Add 2 tsp of maple extract to the liquid ingredients, add 2 Tbsp of sugar, fold in 1 1/2 cups of walnuts.
Modified from - Urban Drivel: Vegan Orange Chocolate Chip Scones
Thursday, October 29, 2009
Vegetable Tortilla Soup
bunch of green onions, chopped
3 large carrots, sliced
4 medium zucchini, sliced
celery heart, including leaves, chopped
1 cup frozen white corn kernels
1 cup chopped frozen spinach
1 cup salsa
2 cans kidney beans, drained
15 oz can tomato sauce
salt & pepper
6 corn tortillas, chopped
Put all ingredients in crockpot and cook on low for 7-8 hours. Serve with sliced avocado & hot sauce on top.
3 large carrots, sliced
4 medium zucchini, sliced
celery heart, including leaves, chopped
1 cup frozen white corn kernels
1 cup chopped frozen spinach
1 cup salsa
2 cans kidney beans, drained
15 oz can tomato sauce
salt & pepper
6 corn tortillas, chopped
Put all ingredients in crockpot and cook on low for 7-8 hours. Serve with sliced avocado & hot sauce on top.
Tuesday, October 27, 2009
Vegan Chocolate Chip Cookies & Vegan Cranberry Spice Cookies
Modified from:
Happy Vegan Chocolate Chip Cookies
Ingredients (use vegan versions):
2 cups unbleached flour
2 tsps baking powder
1/2 tsp.salt
cinnamon to taste (optional)
vegan chocolate or carob chips - put in as many as you like
1 cup raw sugar (turbinado #1, sucanat works too but sucks up a lot of the moisture)
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water
Directions:
VERY IMPORTANT-make sure all ingredients are at room temperature. It will work if they're not at room temp but it works MUCH better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well. Preheat oven to 350.
In a large bowl mix flour, baking powder, salt, cinnamon (if you choose). Add chips. Make a well in the center and set aside.
In a medium size bowl mix vegan sugar and oil. Mix it well. Add the vanilla and then add the water. Mix it well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets.(top to bottom,and 180 degree rotation) Bake another 4 minutes and check them.
The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in two minute increments from here untill they get to where I like them.
Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
These cookies have come a long way, lots of time and tasting spent on getting them to where they are now. Vegans and non vegans LOVE them. In the words of my 6 year old son-Mom, you're the greatest because you know how to make the best cookies. Enjoy and let me know if you have questions. Sweet travels.
Serves: almost two dozen
Preparation time: 15 mins?-10 to 12 cooking time
My notes:
For Chocolate chip cookies:
I used cinnamon, added about 1/4 cup of flax meal to the dry ingredients, half a bag of semi-sweet vegan chocolate chips and cooked for about 8 minutes total. Cookies were very soft but stayed together nicely.
For Cranberry Spice cookies:
I replaced 1/2 cup of the flour with wheat germ, added about 1/3 cup flax meal, used a big sprinkle of cinnamon, ground cloves and ground allspice and added about a cup of dried cranberries.
Happy Vegan Chocolate Chip Cookies
Ingredients (use vegan versions):
2 cups unbleached flour
2 tsps baking powder
1/2 tsp.salt
cinnamon to taste (optional)
vegan chocolate or carob chips - put in as many as you like
1 cup raw sugar (turbinado #1, sucanat works too but sucks up a lot of the moisture)
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water
Directions:
VERY IMPORTANT-make sure all ingredients are at room temperature. It will work if they're not at room temp but it works MUCH better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well. Preheat oven to 350.
In a large bowl mix flour, baking powder, salt, cinnamon (if you choose). Add chips. Make a well in the center and set aside.
In a medium size bowl mix vegan sugar and oil. Mix it well. Add the vanilla and then add the water. Mix it well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets.(top to bottom,and 180 degree rotation) Bake another 4 minutes and check them.
The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in two minute increments from here untill they get to where I like them.
Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
These cookies have come a long way, lots of time and tasting spent on getting them to where they are now. Vegans and non vegans LOVE them. In the words of my 6 year old son-Mom, you're the greatest because you know how to make the best cookies. Enjoy and let me know if you have questions. Sweet travels.
Serves: almost two dozen
Preparation time: 15 mins?-10 to 12 cooking time
My notes:
For Chocolate chip cookies:
I used cinnamon, added about 1/4 cup of flax meal to the dry ingredients, half a bag of semi-sweet vegan chocolate chips and cooked for about 8 minutes total. Cookies were very soft but stayed together nicely.
For Cranberry Spice cookies:
I replaced 1/2 cup of the flour with wheat germ, added about 1/3 cup flax meal, used a big sprinkle of cinnamon, ground cloves and ground allspice and added about a cup of dried cranberries.
Thursday, June 25, 2009
Chicken Tortilla Soup
Chicken Vegetable Soup
Whole roasted chicken carcass with some or all of the meat (we usually eat most of the breasts at another meal)
Water to cover
(you can also add the ends and peels of carrots & onions if you have them)
In a large pot cover chicken with water and simmer for 1.5-2 hours.
Place a colander over a large bowl and pour contents of pot in to colander.
Put pot back on stove, add a tablespoon of olive oil and:
5-6 large carrots - peeled and sliced
5-6 ribs of celery – sliced
1 large onion – chopped
Cook, stirring often while you remove all of the chicken from the bones.
Add broth and chicken back to the pot.
Add broccoli, squash, zucchini, green beans, corn, peas, tomatoes, peppers or any other vegetables.
(you can put the soup in the crockpot at this point or continue to simmer on the stove)
Simmer until vegetables are tender.
To make chicken tortilla soup add:
½ - 1 cup of salsa
Corn
Beans
To serve chicken tortilla soup crush tortilla chips in the bottom of a bowl, top with soup, top soup with slices of avocado, hot sauce, cheese and a couple more tortilla chips.
Whole roasted chicken carcass with some or all of the meat (we usually eat most of the breasts at another meal)
Water to cover
(you can also add the ends and peels of carrots & onions if you have them)
In a large pot cover chicken with water and simmer for 1.5-2 hours.
Place a colander over a large bowl and pour contents of pot in to colander.
Put pot back on stove, add a tablespoon of olive oil and:
5-6 large carrots - peeled and sliced
5-6 ribs of celery – sliced
1 large onion – chopped
Cook, stirring often while you remove all of the chicken from the bones.
Add broth and chicken back to the pot.
Add broccoli, squash, zucchini, green beans, corn, peas, tomatoes, peppers or any other vegetables.
(you can put the soup in the crockpot at this point or continue to simmer on the stove)
Simmer until vegetables are tender.
To make chicken tortilla soup add:
½ - 1 cup of salsa
Corn
Beans
To serve chicken tortilla soup crush tortilla chips in the bottom of a bowl, top with soup, top soup with slices of avocado, hot sauce, cheese and a couple more tortilla chips.
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