Nom nom nom for sure. I really wanted to have something to take while I was in the bus on the way down to our campsite in Baja so I came up with these little suckers. They’re vegan (again I know) but they’re really moist and delicious. I recommend not using instant oats (which was my problem) because they cook a little too much. But they were great anyways so tis’ up to you.
Applesauce Oat Muffins
Makes 12 Muffins
- 3/4 cup Soy Milk
- 1/2 tsp. Apple Cider Vinegar
- 1 cup Unsweetened Applesauce
- 3 tbsp. Canola Oil
- 1/2 cup Brown Sugar
- 1 1/2 cups Whole Wheat Pastry Flour
- 3/4 cup Oats
- 2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 tsp. Cinnamon
- 1 tsp. Cardamom
- 1/2 tsp. Nutmeg
- Pinch of Salt
- optional: Dried Fruit of some sort (I’m not really into it but I know some people are)
Oven to 350. Whisk together soy milk and apple cider vinegar. Wait a minute (to let it curdle). Add the applesauce, canola oil, and brown sugar.
In a separate bowl, mix the flour, oats, baking powder, baking soda, spices, and salt. Fold the dry ingredients into the wet ingredients. (If using dried fruit fold in now). Scoop the mix into muffin cups. Bake for ~30 minutes or until toothpick test comes out clean.
- Whole wheat flour instead of white flour has less processing involved.
- Vegan (although I know I said I’d do something different for awhile… I can’t help it! I’d already made them!)
- Organic, local applesauce is easy to find! At the very least, most supermarkets now carry organic applesauce.
Posted in Breakfast, Dessert, Snack
Tagged apple cider vinegar, applesauce, baking powder, baking soda, brown sugar, canola oil, cardamom, cinnamon, nutmeg, oats, salt, soy milk, whole wheat flour
My favorite desserts of all-time are cheesecake, red velvet cake, and homemade ice cream. There’s really nothing like the deliciousness you get with ice cream of the homemade variety. If you’ve never tried it, you absolutely have to! I’ve been the life-changer for many a person in this regard. Since it is summer and peaches are in season (and they are so juicy and delicious at this time of year), I decided to give a nod to their deliciousness while giving you a yummy treat that will help cool you off in the heat. You can make just the vanilla base of this ice cream, or you can mix in your own flavors to the base such as Oreo cookies (for cookies n’ cream) or cookie dough. If you don’t have an ice cream maker, you can use this handy method to make some homemade ice cream too! It’s a little more difficult but just as effective to get that yummy creamy cold goodness.
Vegan Peach Cobbler Ice Cream
- 1/2 cup Cream of Coconut Milk (if you don’t shake the coconut milk before you open the can it’ll separate and the top part is the cream)
- 1 cup Soy Milk
- 3/4 cup Sugar
- 6 ounces Silken Tofu
- 1 tbsp. Vanilla Extract
- 1 cup Brandy
- 4 Peaches
- 3 tbsp. Sugar
- 1 tbsp. Brown Sugar
- 1 tbsp. Vegan Margarine
- 1/4 cup Oats
- 3 tbsp. Brown Sugar
- 2 tbsp. Vegan Margarine
Mix the cream of coconut milk, soy milk, sugar, tofu, and some cinnamon and nutmeg together until very smooth. Refrigerate. Meanwhile, pour the brandy into a pan and bring to a boil. Add the peaches, sugar, brown sugar, more cinnamon and nutmeg, and vegan margarine and saute’ for awhile and then cover to let steam. In another pan, melt the second amount of vegan margarine with the brown sugar (watch it really closely!!!). When it starts to melt, add the oats and stir until covered. Place the peaches and the oats into the original ice cream mix and put it back into the fridge until cold. Then follow your ice cream machine’s directions for a yummy treat!
- Seasonal, local, organic peaches!!
- Although homemade ice cream is best straight out of the ice-cream machine, you can keep it forever before it goes bad!
So… the time has come where I’m answering the call for eco-friendly meat recipes… but first I’m gonna push the vegan thing one more time :). While my mom ate the Rosemary Garlic Chicken I made her last night, I ate this vegan deliciousness. And as I’ve stated, going vegan is the #1 way to reduce your foodprint. This is because you cut out all animal byproducts and animals take a lot of land, and the animals themselves eat a lot of veggies that you could have in your diet instead! Plus, a lot of time the meat is flown from all over to get to your plate. And don’t forget that cow flatulence contains methane which is a greenhouse gas 20x worse than carbon.
But… I’m gonna get off my high-horse. Tomorrow you’ll get information for how to be eco-friendly and eat chicken but today you’ll get a delicious vegan recipe:
Seitan With An Orange Ginger Teryaki
1 package Seitan: I used WestSoy’s Seitan Strips
1/2 cup Low Sodium Soy Sauce or Tamari
1/4 cup Rice Vinegar
1/4 cup Water
1/3 cup Brown Sugar
1/3 cup Fresh Squeezed Orange Juice (or any citrus fruit in season)
1 tbsp. Ginger, grated
This is a super easy recipe: Just place the soy sauce, rice vinegar, water, brown sugar, orange juice, orange zest, and ginger in a pot and bring it to a boil. Then lower it to a simmer for around 30 minutes or until it boils liquid off and thickens. It’ll taste REALLY strong. But trust me. When there’s only a little time left on the sauce, saute your seitan (I didn’t use any olive oil but you can if wanted) until warm. Top with the teryaki and munch :). I had mine with some brown rice and some asparagus and mushrooms (I’ll give you those recipes with your chicken tomorrow).
VEGAN Vegan vegan…
Using seasonal citrus fruits allows you to buy them tastier and with less food miles attached.
If you don’t want to buy packaged seitan (thus cutting back on packaging–>eco praise if you do this) you can totally make it yourself. Here’s a recipe
See you tomorrow for the chicken you’ve all been waiting for.
Posted in Breakfast, Dinner, Lunch
Tagged brown sugar, citrus, ginger, orange, orange juice, rice vinegar, seitan, soy sauce, tamari, water