Tag Archives: snack

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

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

This dip was a slam dunk! Southwestern Spiced Sweet Potato Fries with Chili-Cilantro Sour Cream

15 Jan

Look no further, you have found an AWESOME dip that is a MUST try!  Collar is popped, this wife and Momma gets a ten thumbs up, yeah Baby!  I have been wanting to make this since I came across the recipe and chose to make it as an appetizer for the family to munch on.

Excuse my lack of photography skills!

Excuse my lack of photography skills!

Just pull out your phone or pencil and old-school shopping list because I’m going to start off with listing the ingredients and you WILL want to make this over the next few days.  It’s OMNIVORE & KID APPROVED and I would imagine a great dip for veggies or shh, chips.  (Oh come on, like you don’t crave them every so often… healthy or not!)

Ok, shopping list… are you ready?  You will need:

  • 2 large sweet potatoes, cut in large matchsticks
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp ground cumin
  • 1 tsp chile powder
  • 1 tsp paprika
  • 1 tsp freshly ground black pepper
  • 1/2 teaspoon cayenne
  • 1 cup vegan sour cream (I used Tofutti)  (now for the dip)
  • 1 -2 tbsp freshly squeezed lime juice
  • 2 -4 tsp sweet chili sauce (I liked it with more)
  • 1 small garlic clove minced
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 heaping tbsp chopped cilantro

I used the food processor to make the fries uniform in size which obviously helps with the cooking time and obviously, cuts back on prep time.

Southwestern Spiced Sweet Potato Fries

Preheat oven to 425.  Toss potatoes and olive oil in a large bowl.  Combine salt, cumin, chile powder, paprika, pepper and cayenne in a small ball and then add spices to potatoes and toss to coat.  Arrange on baking sheet and back 12-15 minutes, then toss and bake for ten minutes.  (The last ten minutes I put the convection oven on).  Remove and dip away!

Chili-Cilantro Sour Cream

Combine everything but the cilantro in a bowl and whisk together, add cilantro and mix.

Whether you are a party of one or need a dish for a party, this is a great alternative to the  others.  The original recipe may be found at food52.com which is one of my go-to places to find some delish dishes!

Try it!

-M

Apple Match Stick Fries: Reducing the risk of some cancers, cardiovascular disease, asthma and diabetes

7 Jan

20130107_094003

This morning I posted a link on Twitter that speaks of the great health benefits of apples (HERE)  Thanks to my mandoline, we have found some creative  ways to make snacking on an apple a bit more appealing to even those who insisted that they didn’t like apples.  
 
With much more focus on eating smaller meals with healthy snacks twice a day, apples are a great go-to for all ages.  With over 7000 different varieties around the world, there are at least a handful that will make your mouth water.  (For an apple directory, try HERE)
 
Cardiovascular disease and cancer are the two top killers in North America, choose apples for preventative measure considering they are loaded with phytonutrients (plant nutrients) that are known to reduce the risk of some cancers, cardiovascular disease, asthma and diabetes.  (http://www.nutritionj.com/content/3/1/5)
 
Give your palate a treat, pick some apples the next time you are out and make a point of including an apple once a day in your diet, however you choose to slice, dice or bite it 😉  Your body will thank you!
 
Try it!
-M

 

 
 
 
 
two lines to rule them all

one (nerdy) doula's adventures in pregnancy, motherhood, and birthwork

How I Saved My Thyroid

How I overcame Grave's Disease and Hyperthyroidism by finding my voice, and eating a vegan, corn-free diet

Recipes For Compassion

Mindful Vegan Cooking and Recipes

Bunny Kitchen

Exploring the possibilities of cruelty free food

Renovating Your Mind

Practicality, Sensibility & Truth In The New World

Beautifully Vegan

Be your own veggiesaurs. Rawrrr.

An Unrefined Vegan

Unbleached, unprocessed & cruelty-free plant-based, whole food recipes

Heavenly Vegan Baking

For the best easy to make vegan recipes

Barefoot but in Stilettos

A life of hypocritical yet humorous moments

Kitchen Rebellion

Vegan, hippie free, f*cking awesome

ethnic vegan

Welcome to ethnic vegan, your source for great vegan and vegetarian ethnic recipes and info since 2004

An Ode To Mung Beans

Mung beans are amazing, but I am here to show you that there is more to vegan cooking than tasty little legumes!

MY FRENCH HEAVEN

Food, Photography & Joie de Vivre

mydearbakes

showcasing my dear's wonderful bakes!

Ray Ferrer - Emotion on Canvas

** OFFICIAL Site of Artist Ray Ferrer **

Cooking is Therapy

Recipes and ramblings from the therapeutic kitchen of yours truly.

Adventures of a PharmD-To-Be

May-August 2011 in Singapore, June 2015-April 2016 Pharmacy Rotations, and August 2015 in Malawi

Becoming Vegan

What it is to become a vegan.

%d bloggers like this: