Tag Archives: eggs

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

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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