So Good Vegan Blueberry Muffins

My friend Sondra sent me this delicious and easy blueberry muffin recipe from her mom's kitchen.  I'm not normally a muffin person, but I received a package of fresh blueberries in the produce box that was delivered to my house this week - so why not?  These are great muffins - with the perfect amount of sweetness (ie not too cakey).  Plus with whole grain flour, these are probably about as healthy as blueberry muffins get.

Makes 8 regular sized muffins

1 and 1/2 Cups whole grain flour
1/2 cup granulated sugar
2 tsp. baking powder
1 tsp. salt
3/4 cup rice milk or soy milk (I prefer rice milk)
1/4 cup canola oil
1 small carton fresh blueberries

Preheat oven to 400 degrees.  Sift dry ingredients together in a bowl.  Add milk and oil and mix by hand until all incorporated.  Coat blueberries in a little flour before you add them to the mixture.  Drop by 1/4 cup scoops into a greased muffin pan.  Bake for 20-25 minutes.

Enjoy :)

Italian Savory Muffins

I'm not a huge fan of sweet in the morning.  Even though I'm a pancake kid, I always hold the syrup.  When I saw a friend post a recipe for savory breakfast muffins I thought I ought to give it a go.  I found a bunch of recipes, mushed them together and stirred in some italian flavor.  It turned out molto bene :)

1.5 Tablespoons olive oil

1/2 onion minced small

2 cloves garlic smashed

1 Cup all purpose flour

1 Cup whole wheat flour

1 Tablespoon baking powder

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cayenne

1 Tablespoon parsley

2 eggs

1 Cup milk

1 teaspoon dijon mustard

1 Cup pancetta browned and chopped into small bits

1/2 Cup asiago cheese

1/2 Cup shredded mozzarella 

Shredded parmesan sprinkled on top

Preheat oven to 375 and lightly grease 12 muffin cups.

Sautee onions and garlic in olive oil until soft.

In a bowl combine flours, baking powder, salt, pepper, cayenne, and parsley.  

In another bowl combine eggs, milk, and dijon mustard.  Add the pancetta and cheeses to this bowl.

Stir wet mixture into dry mixture until combined.  Spoon batter into prepared muffin pan and sprinkle with parmesan cheese.

Bake for 25-30 minutes.  I also like to melt a bit of butter with some crushed garlic to brush on top of the muffins when they are done baking.

Banana Cherry Bread with Honeydew Salad

I usually freeze my bananas to avoid them getting to sweet and mushy, but sometimes nothing hits the belly like a slice of warm banana bread.  So this morning when I was faced with the pitiable bland breakfast options in my kitchen I spied 3 browning bananas on the counter - twas fated.

Banana Cherry Bread

• 1/2 cup plus 2 Tablespoons granulated sugar (could sub stevia here)
• 1/3 cup salted butter, softened
• 2 eggs
• 1/4 cup plain greek yogurt
• 2 teaspoons lemon juice
• 3 large very ripe bananas, mashed
• 2 tablespoons lemon zest
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 3/4 teaspoon baking soda
• 1 cup chopped walnuts
• 1 medium carrot grated
• 1/4 cup dried cherries

Heat oven to 350.  Coat a 9X13 loaf pan with nonstick cooking spray.

Mix sugar and butter and cream until lightly fluffy.  Add the eggs one at a time.  Add the yogurt, lemon juice, bananas, and lemon zest and beat well.  Sift the flours and baking soda into a large bowl.  Add the dry ingredients to the banana mixture.  Stir in the walnuts, carrots, and dried cherries.



Pour batter into pan and bake for 55 minutes or until a toothpick comes out clean.  Cool for at least 5 minutes in the pan before putting on a rack to cool more.




Honeydew salad

• 1 honeydew melon chopped
• 1 Tablespoon lemon juice
• 1 Tablespoon chopped fresh mint

Mix.  Eat!

This post is dog approved - her little nose is always poking around the counter when the banana bread is cooling :)

Black Bean Salsa

A synthesis of my favorite flavors and using my favorite bean - my family used to make (and continues to make) this for bbqs and parties during the summer time.  I like having it as a meal with multigrain tortilla chips or brown rice.  It lasts a good amount of time in the fridge too, so having left overs isn't so bad.

2 can black beans, rinsed and drained
2 large tomatoes, chopped
1/2 a bag frozen corn (or rinsed and drained canned corn)
1 green bell pepper, chopped
1 red onion, chopped
1/2 cup cilantro, chopped
4 Tablespoons lime juice
2 Tablespoons red wine vinegar
1 Tablespoon olive oil
salt
pepper

Toss.  Stir.  Shake. What ever verb works for you.  You can add diced jalapenos if you want to up the heat.

Fried Green Tomato BLTs

So this my second recipe from the excellent Sheryl Crow & Chuck White cookbook I checked out from the library.  My mom is a big fan of BLTs and so I was automatically obliged to try this recipe out.  Unfortunately I had great difficulty finding green tomatoes - eventually a produce guy at whole foods recommended subbing tomatillos (even though they are a totally different fruit).

The recipe turned out pretty delicious even with the tomatillos - though the sandwiches were definitely appetizer sized.  I also used the extra batter to fry up some red onion rings too.  

• 8 slices pancetta, thick cut, nitrate-free turkey bacon or Smart Bacon
• 2 cups unbleached all-purpose flour
• salt
• black pepper
• 4 eggs
• 3 tablespoons milk
• 1 and 1/2 cups whole-wheat flour
• 1 cup cornmeal
• 8 1/4-inch thick green tomato slices
• canola oil
• arugula or baby spinach

Sauce

• teaspoon dijon mustard
• Tablespoon mayonnaise
• 2 teaspoon lemon juice
• 1 clove garlic smashed

Preheat oven to 375.  Lay bacon slice on a sheet and cook for 8 to 10 minutes or until crispy.  drain on paper towels and set aside.

In a small bowl season the all purpose flour lightly with salt and pepper.  In another small bowl, whisk the eggs with the milk.  In a third bowl whisk the whole wheat flour and cornmeal and season with salt and pepper.

Toss the green tomato slices one at a time in the flour to coat on both sides, then in the egg, then in the cornmeal mixture.  Gently transfer tomato slices to a shallow pan lines with foil or parchment paper - not letting tomatoes touch.

Heat canola oil in a deep skillet over medium heat - oil should be 1/4 to 1/2 inch deep.  When the oil is hot enough fry the tomato slices 1 or 2 at a time.  Cook 1 to 2 minutes on each side.

Transfer tomatoes to a paper towel lined platter and season with salt and pepper.  

Mix dijon mustard, mayonnaise, lemon juice, and garlic.  

To assemble sandwiches - spread the sauce on a fried green tomato and then top with a slice of bacon.  Then put a small handful of greens on top of the bacon.  Spread sauce on another green tomato and use this as the top of the sandwich.  Take a bite - but be warned, these little guys are juicy!

This recipe is from "If it makes you healthy" by Sheryl Crow and Chuck White

Tostadas with Peppers and Fresh Salsa

As a natural follow up to the black bean burgers, I'm posting a recipe that uses left over patties. You can either purchase corn tostada shells or fry up fresh corn tortillas on your own (this tastes better, but takes more work).  Then its just a matter of layering beans with loads of brightly colored fresh toppings.  The more color the better for your eyes and for your body.

The first thing I like to layer on is some bell pepper and onions.  This is a simple way to cook them up as a side dish or for fajitas too.

1 Red Bell Pepper sliced
1 Yellow Bell Pepper sliced
1 Orange Bell Pepper sliced
1 Sweet Onion sliced
2 teaspoons olive oil
2 cloves garlic smashed
1/4 cup cilantro chopped
Splash of lime

Heat the oil over medium-high heat and stir-fry the bell peppers, onion, and garlic.  Cook till tender crisp.  Add cilantro and lime 30 seconds or so before turning off the heat.

This salsa recipe is very vinegary and limey - which isn't necessarily traditional, but its how I like it.  You can adjust the level of heat by adding more or less jalapenos - whatever floats your boat.

10 roma tomatoes - diced and seeds removed
1/2 medium red onion diced
1 jalapeno diced very small
1/2 Cup chopped cilantro
2 Tablespoons lime juice
2 Tablespoons red wine vinegar
1/2 teaspoon balsamic vinegar (if tomatoes aren't sweet enough)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic crushed

Combine all ingredients and let sit for at least 30 minutes for flavors to meld.

Layer and enjoy!

Peanut Butter Smoothie

While I enjoy green smoothies, my ultimate favorite are smoothies made out of peanut butter.  This probably has to do with my peanut butter obsession - I'm the peanut butter equivalent of a choco-holic.  

This smoothie is great for the summer because, similar to the green smoothies, you can eat it fresh or freeze it as a cold treat for a hot day.

• 1 frozen banana
• 1/2 cup nonfat milk or soymilk or rice milk or almond milk 
• 1/4 cup of yogurt (plain or vanilla depending on how sweet you like it)
• 1 and 1/2 tablespoons peanut butter (I like using chunky for the texture it gives the smoothie, but smooth works fine too)

Blend. Pour. Drink. Smile.

Also a note about frozen bananas.  I started freezing bananas during my undergraduate years because I could never eat them fast enough before they turned.  Freezing them turned them into a delicious creamy treat and now thats how I prefer them.  Plus it saves me money to use for other produce :)  To freeze, I peel them and wrap them in foil (which I attempt to reuse).

Vegan Peanut Butter, Oatmeal, and Banana Treats

A few months ago I thought I'd try to make my own vegan cookies.  I found this recipe and gave it a shot.  I enjoyed them, but I wouldn't exactly call them cookies.  They remind me more of soft chewy granola bars mixed with banana bread.  They are still good and pretty light (under 100 calories each).

• 1/3 Cup peanut butter
• 2 ripe bananas
• 1 teaspoon vanilla
• 2 Tablespoons soy milk
• 2 Tablespoons honey
• 2 and 1/2 cups quick cooking or rolled oatmeal
• 1/4 cup flour
• dash of cinnamon

In a large bowl, mash bananas with a fork until smooth.  Add peanut butter, soy milk, flour, vanilla, and honey and mix well.  Add remaining ingredients and stir until well combined.

Drop spoonfuls of dough onto an ungreased cookie sheet and bake 13-16 minutes at 350 degrees or until done.

If you want a more chocolate-y version, instead of a 1/4 flour I substitute 1.5 Tablespoons of cocoa powder and 1.5 Tablespoons flour.  You can also throw in some chocolate chips or raisins to amp up the deliciousness :)

Yellow Split Pea Dip

Split peas are protein packed and lean - there's just 1 gram of fat per 350 calorie serving of these little guys.  This makes them an awesome addition to any meatless meal.

Yellow split peas are often confused with chick peas since they look a little like a mini-me version of them.  This confusion is also well explained by the recipe below, which ends up tasting and appearing similar to hummus.  It is good used the same way as hummus - either as a spread on bread or as a dip with veggies and pita chips.

• 1 Tablespoon olive oil
• 1/4 Cup chopped onion
• 1 Tablespoon chopped garlic
• 1/2 teaspoon fresh oregano, chopped
• 1/3 teaspoon fresh thyme, chopped
• 1/2 Cup yellow split peas
• 2 1/2 Cups water
• 1/2 teaspoon lemon zest
• 1/2 teaspoon salt
• 1 Tablespoon lemon juice

Heat olive oil in a medium saucepan.  Add onion and saute until soft (about 3 minutes).  Add garlic and cook one more minute.

Add oregano, thyme, split peas and water.  Bring to boil.  Reduce heat and simmer until peas are tender, but still hold their shape (30-45 minutes).

Remove from heat and add lemon zest, salt, and lemon juice.  Set aside to cool to room temp.

Puree in a food processor or blender.  Taste for seasoning.  Add salt if necessary and hot sauce if you like to kick it up a notch.

Fantabulous Roasted Chick Peas

These are simple, delicious, healthy, crunchy snack heaven.  And you know when you were little and everything tasted "like chicken"?  These chick peas, through some crazy cooking voodoo, taste like fried chicken.

• 1 can chick peas rinsed and drained
• 1 1/2 Tablespoons extra virgin olive oil
• 1 Tablespoon whole wheat flour
• 1 teaspoon ground corriander seed
• 1/4 teaspoon cayenne
• 1/4 teaspoon salt

Preheat oven to 425.

Toss chick peas in olive oil.  In a small bowl combine flour, corriander, cayenne, and salt.  Pour dry ingredients in with chick peas and toss till coated.

Spread coated chick peas out on a jelly roll pan.  Roast for 13 minutes, stir.  Roast for another 13 minutes.  BAM - your done!

Super Kale Smoothie

Kale is like the super man of vegetables - for so many reasons.  Its first knockout punch comes from a whopping dose of antioxidant vitamins A,C, and K.  These vitamins work to decrease your cancer risk, lower your cholesterol, and keep your skin glowing.  Kale rounds out its awesomeness by being relatively inexpensive considering what you are getting nutritionally for your buck.

Smoothies are part of my daily routine - and kale smoothies are my second favorite type.  The fascinating thing about the recipe that follows is that while your smoothie turns out slimy green (totally appetizing sounding right?) what you end up tasting is unexpectedly citrusy and fresh.

Serves 2  - have with a buddy or freeze one for later

Ingredients are listed in the order they should go in your blender

• 1 banana sliced 
• 1 small apple chopped
• 2 Tablespoons of frozen orange juice concentrate
• 1/2 a cup of rice/soy/regular milk
• 3 kale leaves chopped
• 1 to 1 and 1/2 cups of frozen mango chunks

Blend until smooth.  I actually prefer mine frozen, especially during the summer.