As I had my din dins cooking tonight, I started thinking about breakfast for tomorrow. Always thinking ahead like a good girl. I have recently been fiddling with muffin recipes and this one is a winner! I ended up having it still warm for dessert. Nomnimnon you shall see my friend!
1 cup white flour
1 cup whole wheat flour
1/2 cup kamut flakes (you may substitute rolled oats)
1/4 cup brown sugar
4 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 ripe banana, mashed
1 cup unsweetened milk (i find full fat canned coconut milk makes for the best muffins)
1/4 cup vegetable oil
2 tsp vanilla
1/2 cup raisins
1/2 cup slivered almonds
Preheat oven to 400. Mix all dry ingredients in a large bowl. Make a well in the middle and set aside. I. A smaller bowl, mix the wet ingredients. Pour into the well if the dry and mix with a spoon u til just combined. Stir in almonds and raisins. Do not over mix. Split into muffin cups and cook for 15-20 minutes or until pick inserted in the middle comes out clean.
Split into 8, for large muffins and 12 for regular size.
Tip: use a vegetable oil based cooking spray to coat the muffin cups. It makes life way easier for you and life’s too short for nonsense.
A cooking and creating bug hit me hard on the weekend and I ended up making a schmorgasborg of seitan based sausages. After enjoying a meal of some nice pan fried sausages, a meaty pasta and freezing some to see how that’ll work out, I’m still left with a bunch that I was going to whip up into dinner tonight. I asked ryan what a good sausage recipe would be and he suggested paella. So it was set! Kind of…
It had been since I was in Barcelona 2 years ago since I’ve had paella and I had certainly never made it before. Comfy on the couch I started perusing the Internet in search of a nice inspirational recipe. Unfortunately I got nothing but turned off. Having pasta last night, I really wasn’t feeling anything tomato based and cooked peppers and me just don’t get along too well since my childhood (we may get into that later, who knows).
So alas! I decide screw it, I’m making a white paella, which in reality is just a rice dish made along the same lines. But hey, my heart was in Spain even though this dish was not..
2 veggie sausages, sliced into medallions
1/2 a medium vidalia onion, chopped
2 cloves garlic, minced
4 cremini mushrooms, roughly chopped
1 cob of corn, kernels cut off
1 cup chopped swiss chard
2 tsp fresh rosemary
1 1/4 cup vegetable stock
1/4 tsp chili flakes
1/2 cup brown rice
1 tbsp olive oil
Pepper to taste
Heat olive oil over medium high heat in a large saucepan. Toss in sausage, onion and garlic and cook for 5 minutes until browned. Add mushrooms, chard and rosemary and cook for an additional 3-4 minutes. Add stock and deglaze the pan with it. Bring to a boil, add rice and reduce to a simmer. Place a tight fitting lid on and cook for about 50 minutes or il rice is tender. Enjoy!!!
As I crawl out of bed at almost 1pm today, I think about all the horrible food decisions I made yesterday. It was fun and worth it at the time, but now it’s time to get back on track.
The thing about Sundays is all I wanna do is be lazy and eat and drink. So going out for pub food and beers was fun, sure. And making pierogis and popcorn together in the same pan (ingenious!) at 3 am was also a hoot. But it’s Monday now and it’s time to get off that dirty weekend binge eating boat.
My cupboard and fridge are pretty lacking in anything. I suppose that’s part of the reason I was eating pierogis and popcorn. But I’m hungry and I will find something!
It’s ok no need to panic, I found something! Phew.
1/2 cup quinoa
1 cup water
2 tbsp dried cranberries
2 tbsp dried apricot pieces
2 tbsp raisins
1/2 tsp cinnamon
1 tsp coconut oil
1 tbsp hemp hearts
Combine all ingredients in a small saucepan over high heat. Bring to a boil, reduce and simmer for 15 minutes.
Transfer to serving bowl and top with hemp hearts. Enjoy the feel goodness of quinoa!
Fell free to experiment with the dried fruits you put in, these are just some of my favourites. I feel like apple could go really well in it. Let me know what works for you!
Makes 2 servings.
This is another recipe that is perfect for springtime. It has an abundance of fresh spring produce and it can’t get much better than fresh seasonal produce. If it’s one of those beautiful picnic days, this is equally as good made as a pasta salad. The choice is yours.
4 cups arugula, lightly packed
1/4 cup roasted sunflower seeds, unsalted
1 tablespoon nutritional yeast
1/4 cup olive oil
1 tablespoon fresh squeezed lemon juice
2 cloves garlic
Large pinch of salt
2 cups unsweetened coconut milk
1 teaspoon+ salt, to taste
1/4 cup dairy free margarine
1/4 cup flour
Pasta:375 grams short pasta of choice
1 cup asparagus, trimmed, cut into inch long pieces
1 small yellow pepper, cut into 1 inch pieces
3/4 cup cherry tomatoes, halved
Arugula leaves for garnish
In a food processor combine nutritional yeast and sunflower seeds and pulse until finely chopped. Add everything else except olive oil and pulse until combined. Pour olive oil in a thin drizzle until incorporated, making sure to scrape sides periodically. Set aside. Cook pasta to box directions. When the pasta only needs 1 minute longer, throw in the asparagus and yellow pepper to blanch.Warm the coconut milk and salt in a saucepan over medium heat or in the microwave. While Pasta is cooking create a roux by melting the margarine over medium heat. Once melted stir in the flour until fully incorporated, cooking for 1 minute. Pour 1/3 of the coconut milk into the pot with the roux, whisking continuously. Once thickened add another 1/3 cup and repeat until all of the milk has been added and thickened by the roux. Add the pesto into the milk and mix well. Toss sauce with the hot pasta, vegetables and cherry tomatoes. Garnish with a few arugula leaves. Enjoy!
These little gems just scream spring! A perfect little cupcake, these guys actually got an honorable mention in a recipe contest. Click the link below if you’d like to check them out there. They didn’t get 1st because apparently the filling was finicky to get in. If you have issues let me know please, as I’d like to fix it. Works good for me though and I know you guys are smarties :).
1/2 cup plus 2 tablespoons dairy free margarine
1 cup sugar
2 tablespoons ground flax seed plus 6 tablespoons water
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup each of coconut or soy yogurt and unsweetened coconut milk, combined
1 teaspoon vanilla extract
Large pinch of salt
2 cups diced strawberries
2 tablespoon sugar
1 cup icing sugar
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
2 teaspoons unsweetened coconut milk
Preheat oven to 350°. In a food processor mix ground flax seed and water until the mix becomes viscous and ‘egg-like’ to create flax ‘eggs’. In a large mixing bowl cream together butter and sugar. Add in flax eggs an vanilla and mix well.
In a separate bowl combine flour, baking soda and salt. Add flour mixture and milk/yogurt mixture in batches, starting and ending with flour. Spoon into mini or regular cupcake tins with liners.
Bake for 12-15 minutes for minis or 18-22 minutes for regular or until a toothpick inserted into center comes out clean.
For strawberry filling heat strawberries and sugar over medium heat, whisking while cooking to further break up the strawberries. Cook for approximately 10 minutes. Set aside to cool.
Mix all ingredients for the glaze in a bowl and set aside. Once cupcakes and filling have cooled, spoon the filling into a piping bag with a round piping tip. Insert the tip into center of cupcake and squeeze some filling into the middle. Repeat until all cupcakes are filled. Dip the top of cupcakes into the glaze or spoon the glaze over them. Enjoy!Makes 32 mini cupcakes or 12 regular.
These are perfect as a snack, lunch or dinner. So creamy and tasty, you will fall in love. If you’re a fan of a bit of spice, they go super well with hot sauce. My favourite one to put on is Valentina, but feel free to try out different ones to your liking.
Makes 8 tacos
1 can (2 cups) black beans, rinsed
1 1/2 cups frozen or fresh corn
1/2 large onion, chopped (roughly 1 cup)
1 tbsp cooking oil, I prefer olive oil
Salt and Pepper to taste
1 large avocado, cubed (roughly 1 1/4 cups)
2 tablespoons fresh lime juice
1/3 cup plain coconut yogurt (soy yogurt is ok)
Large pinch salt
8 flour or corn tortillas
1/3 cup chopped fresh cilantro
In a frying pan heat oil over medium heat. Add onions and cook stirring frequently for approximately 5 minutes. Add corn, beans, salt and pepper to taste. Continue to cook another 4-5 minutes, stirring. In a food processor puree together all of the ingredients for the avocado cream.
Heat tortillas in microwave or in a pan over the element. Divide corn and bean filling equally over the 8 tortillas. Divide the avocado cream and cilantro on top of the filling the same way. Fold, lift and devour.