Vegan Carrot Spice Muffins for Grandpa. To say that I had baking indecision yesterday would be an understatement! Whenever I am time-crunched and baking for someone special, my mind just draws a blank and nothing seems right. I looked over my recipes page for a quick + easy recipe that was calling my name… Snickerdoodles? Too Christmas-y.Pumpkin Gingerbread with Buttercream? Too much time.No Bake Date Squares? Too indecisive. So I let Eric choose! He has this uncanny ability to simplify things that I like to complicate. That wasn’t a question. My eyes lit up like a Christmas tree. …and then I remembered how much I hate grating carrots. Somehow, I sweet talked Eric into grating the carrots for me and I kept all my fingers intact.
Vegan Carrot Spice Muffins Adapted from FFVK. Yield: 12 muffins Dry: 1 & 3/4 cup whole-grain Kamut flour (or white whole wheat flour)*see note1/4 cup natural sugar1 tbsp ground flax seed1 tsp baking powder1 tsp baking soda *see note1 tsp cinnamon3/4 tsp ground ginger1/8 tsp ground cloves1/2 tsp kosher salt 1. Spicy Tofu 'Fish' Cakes over Fennel Salad.
Sometimes I like a little heat in my life. When I was younger, I used to add hot sauce to everything but as I got older I became quite sensitive to spicy food. However, during the past year I have found myself yearning for the flavor spicy food can bring and my palate has become more accustomed to slightly spicier dishes. Today I have a rather tasty tofu 'fish' cake with just enough spice to wake up your mouth paired with a nice, cooling fennel salad. Ingredients: 1 14oz package of extra firm tofu 1 zucchini, shredded 1 large carrot, shredded 1 small onion, diced 3 tablespoons of seaweed flakes (can use arame instead, I just cut up a nori sheet) 1 teaspoon of celery salt 1/2 teaspoon of sea salt 1 tablespoon of old bay seasoning 2 tablespoons of garlic chili sauce 2 flax eggs (if you don't have flax eggs just add one more tablespoon of corn starch) 1 tablespoon of corn starch 3 tablespoons of vegenaise 1 tablespoon of lemon juice 1 teaspoon of parsley Salt to taste.
5 Minute Banana Chocolate Chip Quinoa Flake Bake. It’s baaaaack…. The breakfast that I was head over heals in love with last summer is making a major come back. Quinoa flake bakes are the king of all quinoa flake recipes. They’re a breakfast cake, a protein monster, can be made vegan, are loaded with fiber, and contribute over 15% of your RDA of iron. Not to mention, they’re fabulous as training fuel when preparing for a marathon or other high endurance activity. If you have a bag of lonely quinoa flakes in the back of your pantry that you haven’t put to good use you owe it to yourself to try one of these bakes. They’re so good and easy, too! … and this one has chocolate. Print, email or text this recipe 5 Minute Banana Chocolate Chip Quinoa Flake Bake Author: Leanne Vogel Allergens: Vegan (option), Gluten-free, Dairy-free, Yeast-free, Corn-free Prep time: Cook time: Total time: Serves: 1 cake, 1 serving Prepare a 16oz. microwave/oven safe dish by oiling with a dab of coconut oil.
Feel free to use 1 egg in place of egg whites. Naan Recipe. My Grocery List - Save on Local Groceries. Scones Recipe. A Tuna Fish Recipe for Vegetarians: Chickpea of the Sea Recipes from The Kitchn. A tuna fish sandwich is a classic lunch choice, but for a variety of reasons some people are staying away from tuna these days. Here's a vegetarian alternative for those who miss that tangy, creamy lunchtime treat. Ask any mermaid you happen to see, this version is a winner! Depending on what kind you buy, it can be unethical, not to mention downright dangerous, to consume tuna. The Monterey Bay Aquarium's Seafood Watch has the details, but basically some tuna can contain dangerous amounts of mercury and if fished improperly, can result in large quantities of bycatch of threatened and endangered species. Chickpea of the Sea uses delicious, healthy chickpeas instead of canned tuna.
This recipe is based on one from The Kripalu Cookbook and has been in my mother's repertoire for 15 years. Chickpea of the Sea Sandwich Makes 2 to 4 sandwiches. Dapted from The Kripalu Cookbook. Place chickpeas in the bowl of a food processor and pulse two or three times to roughly chop. Recipe Notes. Vegan Mint Chocolate Chip Cookies Recipe. Prep: – Cook Time: – Total: – Serving: – Recipe for Vegan Mint Chocolate Chip Cookies. Impress your vegan friends with this cookie recipe! Ingredients Dry: 2 cups spelt flour 1 cup vegan chocolate chips 1 cup walnuts, chopped 3/4 cup rolled oats 1/2 teaspoon sea salt 3/4 teaspoon baking soda 1/8 teaspoon cinnamon powder pinch of ground nutmeg Wet: 2/3 cup maple syrup 2/3 cup safflower oil 2 tablespoons filtered water 1 teaspoon peppermint extract Directions Makes 8 large Cookies Preheat oven to 350° degrees F.
Filed Under: Cookies, Drop, Refrigerator, Vegetarian, RV, Make Ahead, Low Fat, Eating Light, Easter, Mother's Day, Christmas, Gluten Free, Vegan recommended for you. Email a Friend Fig and Olive Tapenade recipe. Vegan Blueberry Muffins Recipe. Here comes another amazing vegan recipe from The Joy of Vegan Baking. I’m pretty sure that this is the best eggless/vegan blueberry muffins one can bake. The recipe does have a minor flaw (the oven temperature), which can definitely be taken care of. The texture of this muffin is unbelievable.
It’s as light as an angel food cake, which is made purely with egg whites. You can imagine how light that cake would be. So this blueberry muffins which uses vinegar as an egg substitute is also equally light and airy. I used apple cider vinegar this time and did not get any after taste or smell from the vinegar. Prep time: 15 Mins Cook time: 22 Mins + 5 Mins Cooling Yields: 12 Muffins It’s unbelievable that these light and airy blueberry muffins are made with vinegar and not eggs. Preheat the oven to 375F (see My Notes) for 15 minutes. I didn’t want to bake 2 batches when I started.