Sunday, November 4, 2007

Blueberry Cream Cheese Muffins

2 cups cake flour
3/4 cup powdered sugar
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
3 ounces vegan cream cheese, cut in cubes
2 teaspoon water
2 teaspoon vanilla extract
2 egg replacers
1/4 cup melted vegan butter, hot, about 175°
1/2 cup soy milk (plus a little extra if the batter is dry)
1 cup blueberries
paper muffin cup liners

Adjust oven rack to middle position and preheat oven to 350°. Line the cups of a muffin tin with 12 paper liners. Set aside.

1. Combine flour, sugar, baking powder, soda, and salt in a mixing bowl
Stir well; set aside.
2. Using metal blade in food processor, process cream cheese, lemon juice, and vanilla in food processor until smooth.
3. Add eggs and process 15 seconds. Scrape down side of container with a spatula.
4. With processor running, pour hot melted butter through food chute gradually, but within 10 seconds. Process another 10 seconds.
5. Add milk and process 5 seconds.
6. Add dry ingredients to container and mix with 4 to 6 half-second pulses.
7. Add blueberries and fold in with a spoon.

Pour an equal amount of batter into each muffin cup, filling each about 2/3 to 3/4 full. Bake in preheated 350° oven for 30 minutes. Cool on rack 15 minutes.
Makes 12 muffins.

Potato and brussel sprout gratin

I ordered a load of local brussel sprouts and local potatoes. Since I don't even like them that much, I figured I have to do SOMETHING with them. So I found a recipe that sounded quite good. And it is!

Potato and brussel sprout gratin
about 5 or so yukon gold potatoes, peeled and thinly sliced
About 3/4 lbs of brussel sprouts thinly sliced
vegan butter to saute brussel sprouts
onion powder or onions to saute with the sprouts
1/4 cup white wine
1/2 cup soy milk
vegan parmesean cheese

Saute brussel sprouts, onion powder, and butter for about 8 minutes. Add white wine, and soy milk. Grease a casserole dish and layer potatoes, salt, pepper, brussel sprouts, and cheese, ending with a layer of potato and cheese.

Sunday, October 21, 2007

Oatmeal Pear Muffins

I used the recipe on the back of the soy milk carton, and added a pear, because it was going south. Maybe I should have added 2...

Oatmeal Pear Muffins

2 cups whole wheat flour
3/4 cups rolled oats
1/2 cup brown sugar
1 Tbs baking powder
1.25 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 c vegetable oil
2 egg replacers
1/2 c apple sauce
1 cup soy milk
1 pear, chopped into bite-sized chunks

Preheat oven to 400. Mix together and bake in muffin tin for about 15 minutes.


Because my boyfriend mentioned pancakes one day, I now have to cook them for breakfast on Sundays. I love having a little decadance once in awhile. I've been experimenting with using what I have, since I'm moving soon. It's easier to move less. Plus, more economically sensible to use what you have. :-)

Last two pancake recipes.

Banana Pankcakes (last week)
1 ripe banana, mashed
2 cups water
1/2 cup uncooked oatmeal
1 1/2 cups whole-wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
some frozen blueberries
vanilla extract to taste (optional)

5 Minute Pancakes (today)
1 cup flour (whichever kind you prefer)
1 tablespoon sugar (I used organic cane sugar)
2 tablespoons baking powder
1/8 teaspoon salt
1 cup soymilk
some blackberries and blueberries
some uncooked oatmeal
2 tablespoons vegetable oil

Wednesday, October 17, 2007

Squash and beans

It was supposed to be white beans and kale and squash. It turned into black beans, swiss chard, rice, and squash. I do that sometimes....

2 large onions, chopped
3 garlic cloves, minced
1-3 lb butternut squash, peeled seeded and cut into 1 inch cubes
1 red bell peppers, seeded and cut into 1 inch pieces
2 cups canned vegetable broth
1 bunch swiss chard, thick stems trimmed and leaves cut crosswise into 2 inch strips
1 tablespoon dried rubbed sage
1 (15 ounce) can white beans
1 can black beans
1 cup kalamata olives, pitted and halved
1 cup brown rice
salt & fresh ground pepper

Combine all ingredients in the crock pot (I highly suggest sauteeing the onions and garlic first... Cook on low for 8 to 10 hours or on high for 5 to 6 hours.

"Creamy" pasta sauce

So I got this idea from one of my livejournal communities. I had a ton of leftover hummus, and a disaster with the groceries that did not come. So I decided to make some "creamy" pasta sauce. I got some natural pasta sauce from the ghetto-mart (even had eggplant in it, spiffy) and put in some of my red-pepper hummus. It makes it nice and creamy tasting, imitating, well, cream sauces. It was quite good, and quite quick. As of now, my groceries have come...

Tuesday, October 9, 2007

Lentils and turnips

I won't go so far as to call my lentils dal. I don't think I do a good dal. But I did make some lentils in the crockpot. I got the recipe from (go figure) and made a few alterations.

Curried Lentils and Turnips

1 1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon cayenne
2 medium onions, chopped
4 cloves garlic, crushed and minced
2 cup lentils, rinsed
1/2 cup brown rice
1 17-ounce package chopped turnip greens with turnips
5 cups vegetable broth
salt to taste

Put brown rice in crockpot with broth and turn on high for about an hour. Prep everything else. Add everything else to crockpot and make sure there's enough broth to cover all ingredients. Cover and cook on high for about 4 hours. If you have longer, you can cook on low for about 8 hours.