Tag Archives: breakfast

Oh Yes I Did. The BEST(vegan) Banana Muffins You Will Ever Smell and Taste. EVER.

25 Mar
Check out our new Sexy Summer Pasta Saladgreat for parties and BBQ’s or our Vegan Enchiladas plus more meal ideas!

UPDATE 3/25/13

This, by far, has become our most popular treat.  We have updated it with “How to” links and photos so you can see just how easy it is thanks to many of your requests!

One of the biggest surprises that we had once we adopted a vegan diet, was how DELISH baking can be without the use of eggs and dairy butter.  Shocked is an understatement.  I’ve always enjoyed baking and I remember on a few occasions not having eggs and so I put on my best pout and had to wait until the following day to purchase them.  IF ONLY I KNEW THAT I COULD BAKE WITHOUT EGGS!

Whether you are Vegan or not (if if you aren’t, oh, we’ve got to chat 😉 I promise you that you will be pleasantly surprised!

I also have a secret that I will share with you… I HATE bananas.  I just… can’t.  It’s NOT for a lack of trying, I can assure you… (I’m big on trying everything once, hence my “Try it Vegan”)  After adopting a vegan diet I did a bunch of reading up on fruits and of course, the incredible nutritional benefits of bananas could not be ignored so I found out that I can DRINK a banana in a smoothie now and of course, make banana muffins which are on the sweeter side.

So what are the magic ingredients if I don’t use eggs OR fat?  (That’s right… fat-free, Baby)

  • Flax seeds and a coffee grinder, or flax meal  (Don’t knock it till you’ve tried it)  You keep them in the fridge, just like you did eggs but the great part is flax seeds/meal stay MUCH longer.  **see how to make an egg substitute below
  • Apple sauce instead of oil (I’m not a HUGE fan of using oil so I am one that likes to use apple sauce whether I make some in the vitamixer or I twist the lid off of a jar)
  • Whole Wheat pastry flour instead of unbleached all purpose although if you don’t have it, it’s not the end of the world
  • Almond or Hemp milk is my favorite to bake with

The only recipe that I absolutely love to use as a guide is below but I always use the above changes and some super-duper ripe bananas 🙂

The one complaint that I seem to have is no matter how many batches I make there never seems to be enough.  The kids inhale them and yes, they freeze well too!

Enjoy!

Ingredients:  (Try and go organic as much as possible)

2 super ripe (brown) mashed bananas (

1/3 cup (2.6 oz) unsweetened applesauce

2/3 cup vegan sugar

2 egg substitutes (click HERE to view how we make ours)

1/4 cup almond milk or milk of your choice

1 2/3 cup flour (we prefer whole wheat pastry)

1 tsp baking soda

1/2 tsp salt

1/4 baking powder

cinnamon to taste (we like 1 tsp)

(My teenage son is demonstrating how simple it all is!)

Make your Flax Seed Egg Substitute

Make your Flax Seed Egg Substitute

(Click HERE to see, step by step, how to make it)

The browner the banana, the sweeter.  Add all the wet ingredients down to and including the milk.

The browner the banana, the sweeter. Add all the wet ingredients down to and including the milk.

Mix Flax (Egg-less) mixture, sugar, applesauce, milk and bananas

Mix Flax (Egg-less) mixture, sugar, applesauce, milk and bananas

Measure flour and additional dry ingredients

Measure flour and additional dry ingredients

Add the rest of the dry ingredients to the wet mixture but don't over mix it too high of a setting

Add the rest of the dry ingredients to the wet mixture but don’t over mix it too high of a setting

Scrape down the sides to get every bit of goodness mixed up

Scrape down the sides to get every bit of goodness mixed up

Batter should be nice and thick like a cookie batter.

Batter should be nice and thick like a cookie batter.

Pour into pan of your choice

Pour into pan of your choice

Bake at 350 degrees 13-15 minutes for mini muffins and 17-20 minutes for regular muffins

Bake at 350 degrees 13-15 minutes for mini muffins and 17-20 minutes for regular muffins.  We doubled our recipe yielding the amount shown.

The BEST most MOIST Vegan Banana Muffins you will ever have!

Voila! The BEST most MOIST Vegan Banana Muffins you will ever have!

http://vegweb.com/recipes/best-ever-no-fat-banana-bread

To replace one egg:
1 tablespoon ground flaxseeds
3 tablespoons warm water (or other liquid)

Stir together until thick and gelatinous.

You can also use whole flaxseeds:

1 tablespoon whole flaxseeds
4 tablespoons warm water (or other liquid)

Process seeds in a blender to a fine meal, add liquid and blend well.

You can make a bigger batch by increasing the ingredient amounts. Store in the refrigerator for up to two weeks.

Try it!
M
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Crazy Carrot Wednesday- 20 Carrot Recipes to Try!

27 Feb

A rainbow of carrotsIn my quest of having the family get in the habit of trying new foods, I bought some purple, orange and golden yellow carrots.  If anything, it was worth seeing the expression on their faces that made it all worth it!

I happen to need to eat with my eyes first so the more color on our plates, the happier I am that we are serving a nutritional plate of goodness for each of us.  If you can’t find purple and yellow carrots at the store, keep an eye out for one day that they may have them in the future.  In the meantime, if you haven’t eaten many carrots lately, I’m sure you will be successful in finding a recipe or three that you and whoever you are cooking for, will love!

Fun carrot facts:

  • Carrots were not originally orange.  Back in the day they were purple or red with thin roots
  • What’s up, Doc?  Maybe Bugs Bunny was on to something since the first carrots were grown for medicine
  • Research shows that colorful carrots may help prevent heart disease and cancer & reduce cholesterol
  • Eat/drink too many orange carrots and you WILL take on an orange/yellow pigment in your skin (called Carotenemia) because of beta carotene, a form of Vitamin A in the carrots

Question:  Are carrots better for you eaten raw or cooked?

No one loves a glass of fresh carrot juice better than I (although, I will admit, I will stick with drinking orange carrots since the purple carrots have a slight peppery taste and the yellow are a bit sweet and mild).  I happen to eat half of my meals raw each day because there are many nutrients that are lost when cooked one way or another.  However, there are exceptions to the rule when it comes to eating and being able to process certain foods.  (So the answer is both!)

colorcarrotstryitveganPicture bubble wrap for a moment:  when it comes to nutrition and eating certain foods, there are a ton of nutrients that are inside the item but you have to pop all the nutrients out.  This is one reason why it is SO important to chew your food well which most of us are very guilty of NOT doing.  50-100 chews per bite is what is recommended to ensure that you break down the food and make it accessible for your body to absorb the nutrients.  This is why juicing is a great thing from a nutritional perspective because it pops all the “bubbles” releasing the nutritional benefits (especially kale!)

  • Research has shown that when you eat a raw carrot, only 3% of the entire beta-carotene (Vitamin A) is released.
  • Falcarinol is a substance found in carrots that has been found to reduce the risk of cancer (cancer cells grow more slowly when exposed to it)
  • When boiling or steaming whole carrots, you lose 30% of falcarinol
  • When boiling or steaming pre-cut, small carrots the loss is higher at 60%.
  • Boiled/steamed carrots are easier to digest and preserved antioxidants (carotenoids) rather than frying.

Ok, now that you know more than you thought that you would ever want to know about this common (or not so common) root veggie, go on out and try some of these awesome ways to enjoy this nutritious wonder!

(Common sense input:  if honey is called for, substitute with agave or other sweetener.  Butter, use earth balance.  Etc)

  1. Fresh squeezed carrot juice  (can be as addicting as cigarettes?)
  2. Roasted Carrot Soup
  3. Carrot salad
  4. Roasted carrots
  5. Carrot muffins (using earth balance as opposed to butter/margarine)
  6. Hummus and veggie wrap
  7. Vegetable sushi
  8. Potted carrots (great idea for the kids!!!  with a vegan ranch dip)
  9. Simple carrot fries
  10. Moroccan Carrot Dip
  11. Marsala glazed carrots with hazelnuts
  12. Carrot cake cupcakes
  13. Marmalade Candied Carrots 
  14. Roasted Vegetables with Pecan Gremolata
  15. Carrot cake oatmeal
  16. Carrot pancakes
  17. Lunch Box carrot slaw with apples and vegan yoghurt
  18. Carrot, Avocado and orange salad
  19. Marinated dill carrots
  20. Brown sugar sweet overload carrots

Enjoy 😉  TiV

Warning: these resources have been known to breed Vegans, read with caution

16 Jan

Breeding Vegans?    No worries, I’m not contagious so you can’t catch the Vegivirus but you just may WANT TO after watching and reading these books and movies.

Oct. 2009 “Do you know of any books that I can read?  What movie do you recommend that is educational but won’t leave me bringing up my last meal?  Are there any magazines?”

I had my share of questions and it’s kind of ironic that I am asked often the same questions that I had back in the day.  The great thing to know is that there are so many more resources today than there were a few months ago compared to years ago.  Let me ask you:

  • Have you ever wondered where your food comes from?
  • If there was a way of eating that resulted in you having beautiful skin, energy and a maintained healthy weight, would you be curious to at least learn of it to see if you would even want to try it?
  • Did you ever wonder exactly what “Vegan” means exactly but didn’t want to be intimidated into “doing it” or “becoming one”?

One morning back in October of 2009 I had a day like many people do, having milk in my cereal, cheese on my burger and enjoyed my bacon extra crispy.  I had to stop at the local Costco to pick up some dinner and as “luck” or “destiny” had it, I spotted Alicia Silverstone on the cover of some book called, The Kind Diet.  I always adored her and the title of the book wasn’t the “IN YOUR FACE” type of a diet book so I picked it up and went about my shopping.  That night I read nearly the entire book and I felt as if someone had lifted a veil from my eyes.

In a very gentle way, Alicia gave me enough information to eliminate meat from my diet forever.   That, my friends, was the beginning of a new chapter in my life I was NOT expecting.

IF THAT MORNING, someone would have told me that the last time I ate meat would be then, I would say that you are OFF YOUR TREE.  I had NO INTEREST in becoming a Vegan prior.  Neither did my teenage daughter who at the time, was 12  when she read the book and hasn’t touched meat since.

I also had never made the effort to learn more about where my food was coming from and I’ve got to tell you, once you know, you look at food entirely in a different way.

PLEASE don’t take my word for it!!  I’m not trying to convince you.  I’m trying to lead you to some information so that you can make your own decision but at least know about what you are putting into your body and where it is coming from.  You may be surprised to find out why you or someone you love may have some issues like digestive issues, colitis, acne, bloating, excess phlegm, excess weight, diabetes or even heart disease JUST TO NAME A FEW.

Some of the more memorable books that opened my eyes:  (More educational than recipe books…I will be posting my recipe book recommendations soon although a few of these do have some.)

  • Product Details

    Skinny Bitch by Rory Freedman and Kim Barnouin

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    Skinny Bitch in the Kitch: Kick-Ass Solutions for Hungry Girls Who Want to Stop Cooking Crap (and Start Looking… by Kim Barnouin and Rory Freedman

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    Skinny Bitch: Ultimate Everyday Cookbook: Crazy Delicious Recipes that Are Good to the Earth and Great for Your… by Kim Barnouin

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    The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet by Alicia Silverstone and Neal D. Barnard

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    The China Study: The Most Comprehensive Study of Nutrition Ever Conducted And the Startling Implications for Diet… by T. Colin Campbell, Thomas M. Campbell II, Howard Lyman and John Robbins ( not the easiest ready but stay on it!  This book made one of the impacts on me, don’t skip it!)

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    The Engine 2 Diet: The Texas Firefighter’s 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the… by Rip Esselstyn

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    Diet for a New America by John Robbins

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    MAD COWBOY: Plain Truth from the Cattle Rancher Who Won’t Eat Meat by Howard F. Lyman and Glen Merzer

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    Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained Weight Loss, Revised Edition by Joel Fuhrman

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    Eat for Health: Lose Weight, Keep It Off, Look Younger, Live Longer (2 Volume Set) by Joel Fuhrman

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    Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living by Alisa Marie Fleming

I LOVE these magazines:

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    Vegnews

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    Vegetarian Times

  • ****Brand new Vegan Magazine is called Laika Magazine, check it out at laikamagazine.com  Very well done!

Some movies to get you started that aren’t going to make you lose your lunch:

  • Forks Over Knives
  • Food, Inc.
  • Vegucated

Movie that is incredibly good but hold the popcorn… it’s powerful and is a Vegan breeder for sure.  I don’t think anyone can go back to eating meat after watching this in all honesty.

  • Earthlings

After all is said and done, it’s your choice entirely, right?  No one can force you to watch, read or learn.  Don’t do it for anyone but yourself.  At least you will be able to say, yes, I read the books and saw the movies and finally, I made the decision to do _____ for me.  Best wishes and as always, I encourage you to…

Try it!

~M~

Vegan Diner Classic: Scrambled Eggs, Garlic Chive Home Fries and Bacon

11 Jan

IMG00022-20101115-1003

One of the biggest favorites at the local diner is your traditional scrambled eggs with home fries, bacon and toast.  We went ahead and recreated this classic American breakfast and found it to be…well, surprisingly better than the original.  When we first started consuming a vegan diet, the comfort foods were necessary in making a smooth transition and before our taste buds were completely converted over, we were thrilled with the tofu scramble and surprisingly, the bacon-style tempeh.

Scrambled Tofu Recipe:

  • 1/2 yellow onion, diced
  • 1 block firm tofu, drained and pressed
  • 2 tbsp grape seed or other oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp Bragg Liquid Aminos or soy sauce
  • 2 tbsp nutritional yeast
  • 1/2 tsp turmeric

Once oil is heated add onion & tofu and cook for a few minutes. Add remaining ingredients and mix well, breaking up the tofu into smaller pieces, about 5 minutes more.

Bacon Tempeh      tempeh_smoky_201210

We enjoy Light Life’s “Fakin Bacon” but there are other brands that are crunchier, also in the refrigerated section of your “faux meats”.  Add some oil to the pan and heat for a few minutes on each side, super easy and very tasty!

Garlic & Chive Home Fries  (we had a craving for mashed… keep them in bits if you prefer 😉

  • 2 large potatoes peeled and cut into chunks
  • 1/2 cup sweet onion diced
  • 2 tbsp Earth Balance Vegan  butter
  • 1 tbsp of olive oil or Vegan butter
  • 1 tsp finely chopped chives
  • 1/2-1 tsp minced garlic
  • salt & pepper to taste

Boil the potatoes in salted water until soft, 8-10 minutes, drain water.  Add oil or butter to pan and cook onions until transparent, add garlic for 1 minute.  Toss potatoes, chives and a dash of salt and pepper to your liking, mixing well.

Pop some bread in the toaster, finish it off with your favorite cup of Joe & don’t forget to tip your waitress 😉

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