Showing posts from April, 2017

Carrot Walnut Muffins

Given our abundance of carrots, I decided to tweak my zucchini walnut bread recipe to make carrot muffins. I borrowed some ideas from the Carrot-Raisin muffin in Vegan with a Vengeance, replacing raisins with walnuts and tweaking other ingredients a bit. It has less oil, sugar, and flour than my zucchini walnut bread, and adds almond milk, nutmeg, and (optionally) coconut. I also saw a recipe for carrot cake that used pecans, coconut, and pineapple... reminder to self to try adding pineapple sometime. Note: The first time I made this I used 1/2 C sugar and 1/2 C oil. They were delish. I tried reducing both to 1/4 C, and I think next time I'll do 1/3 C (just right?) Ingredients Dry: 2 C whole wheat flour 1/3 C sugar 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp salt Wet: 1 1/4 C almond or soy milk 1/3 cup canola oil 1 tsp vanilla 1/2 cup walnut pieces (or try pecans) 2 1/2 to 3 cups shredded carrot 1/4 cup shredded coconut (optio

Pennies from Heaven

Our wonderful neighbors gave us two 5-lb bags of carrots after an online order snafu. So I pulled out the carrot recipes! I made my carrot soup , cut up a lot of carrots to eat with hummus , and made this old recipe from The New Basics cookbook that I haven't made for years - slightly adapted to be a little less sweet. I didn't have slivered almonds handy so I pulsed some whole almonds in the food processor and toasted them. I also made a new  carrot walnut muffin  recipe. Ingredients 10 carrots, peeled and sliced 1/4 inch thick 2 tsp sugar 1 tsp cinnamon 4 T margarine (earth balance) 2 T fresh orange juice 15 dried apricots, slivered 1/2 cup sliced almonds, toasted salt and pepper to taste. Instructions Bring carrots to a boil. Reduce the heat and simmer 10 minutes. Rinse under cold water and drain. Stir the sugar and cinnamon together and set aside. Melt the margarin and stir in the carrots and orange juice. Sprinkle with sugar and cinnamon mixture and cook ov

Indian Cabbage with Lentils

Our favorite local Indian restaurant, Janta , had a buffet with several delicious dishes the other day, including a cabbage dish and a mung bean dal. I had lots of cabbage and mung beans at home to use up, and I found a few recipes that combined them, so I gave this adaptation a try. It was totally easy and delish! The second time I made it, I used brown lentils . Just as good; maybe even better. I'm more likely to have lentils than mung beans around, so I think I'll stick with lentils for this from now on. Ingredients 1 1/2 cups lentils or mung beans, soaked overnight 1 small onion, diced 1 small head cabbage, shredded    (try half green, half purple) 1/2 cup diced tomato Saute: 2 T oil 1 jalapeno pepper, diced (or ground red pepper) 2 tsp cumin seed 2 tsp ginger, minced Spices: 2 tsp garlic, minced 1 tsp turmeric 1 T ground coriander 1 tsp salt ground black pepper to taste ground red pepper to taste Instructions Soak the be

Cornbread Muffins

From Isa Does It, with a few adaptations to replace the coconut oil and applesauce with coconut yogurt, and reduce the sugar a little (it's plenty sweet). And it's a good opportunity to use my new adorable teeny weeny  silicone baking cup s. Makes about 12 teeny loaves (each about the size of a muffin). Talking with Judi  later: she loves her  cornbread recipe that has a 2 to 1 cornmeal to flour ratio and uses cashew cream and maple syrup. More cornmeal would be better; adjusted the recipe! Also updated based on The Best Vegan Cornbread recipe that Rick and Lauren brought over (up'd the baking powder and sugar) and these tips for good cornbread . Note: There's a sliding scale between cornbread and corn cake. One bread end is represented by just 1/4 C sugar, which we like. Most folks are probably used to sweeter cornbread, though; if that's you, double it (as noted below, by adding agave--or just double the sugar). Ingredients Dry: 3/4 C flour 1 1/4 C ston

Vegetable Bean Chili

This recipe is adapted from a vegetable chili con carne in Jane Brody's Good Food Book ; my sister-in-law Brenda made a vegetarian version of it for me back in the '90s, and it was delish! I swap in different veggies sometimes, and replaced the brown sugar with dark chocolate (!), and of course, it has beans instead of carne. Ingredients 1 T olive oil 2 medium onions, chopped (about 2 cups) 3 large cloves garlic 1 jalapeno pepper, chopped 1 bell pepper (any color), chopped 2 large stalks celery, chopped 2 large carrots, chopped 2 potatoes, chopped 28 oz can diced tomatoes (opt.) 2 cups broccoli, chopped    -or- 2 cups chopped greens (opt.) 1 cup corn (add late) 2+ cups cooked beans (any mix of kidney, pinto, fava, or xmas beans) Spices (almost double for big pot) 1/4 tsp cloves 1/4 tsp allspice 1 tsp coriander 1 tsp salt 1 T oregano 2 T mild chili powder 2 T cumin 1 T dark chocolate or cocoa (I want to try  mole sauce ) Instructions In large pan, sa