Muffins that Taste Like Doughnuts

Vegan Vittles was one of the first vegan cookbooks I purchased so I have a fondness for most all the recipes. My poor little book has seen better days, but after being forgotten on the the stove and pages fallen out, it mends together nicely. This is like the recipes - it's a great book to go back to, not just adventures-in-early-veganism.

Muffins that Taste like Doughnuts:

1 Cup flour

2 Tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon nutmeg

1/8 teaspoon cinnamon

1/4 Cup soymilk

1/2 Cup apple sauce

1 Tablespoon maple syrup

1 Tablespoon oil

1 1/2 teaspoon lemon juice

cinnamon sugar

Mix the wet, then the dry, then mix together. Sprinkle with cinnamon and sugar before baking in muffin tins for 20 minutes. I used my grandmother's muffin top pans.

This recipe is great because they are light and fluffy but low in fat and sugar. This was the first time I added blueberries were good, but I do not know I would add them again. Thank you Joanne Stepaniak for your great vegan recipes.

Breakfasts!

Multi-grain Muffins:
Okay, these aren't really multi-grain and it doesn't really have a recipe.


Here's the process:
Blend in a blender about 3/4 oatmeal with 1 tablespoon flax seed, 1 1/2 tsp. baking powder, 1/2 cup flour, 1/4 cup sugar and about 1/4 cup nuts - I used cashews. Add cinnamon, nutmeg and your other favorite spices. Set aside.
Bend 1 apple, 1 cup apple juice, 1 tablespoon molass, 1 teaspoon vanilla.

Mix the wet and the dry together. Add 1/3 cup dried blueberries and put into muffin tins. Put a dollop of blueberry jam on top and bake for 35 min at 350F.

These are very chewy and more like health bars than muffins.



Tofu Scramble:
It can be hard finding a good tofu scramble when eating out. Usually they make it too wet or bland, or both! I like mine a little crispy/chewy so I tried broiling it.

1 block tofu
1/2 medium onion
3 coves of garlic
2 tablespoons chopped sun dried tomatoes
4-5 large capers cut into quarters
3 tablespoons pinenuts
Large handful of spinach
Some Braggs

Turn broiler onto high.
Squeeze out as much water from the tofu as possible. Crumble tofu and place on baking sheet. Put that in the broiler/oven.
Saute the onion with some oil until translucent.
Check tofu, mix the tofu and pour some Braggs or other liquid seasoning over it and put it back in the broiler.
Add the chopped garlic to the sauted onions and satue for about 3 minutes. Add the sun dried tomatoes and pinenuts. Saute another 2 minutes.
Turn the broiler off and move the tofu into the frying pan. Continue to let the mixture cook together.
Add capers and other spices at this time.
place a big handful of spinach on top, cover and let steam for 1 minute. Uncover, stir and let cook another minute or so until the spinach is your favorite consistancy.
Serve warm.

A side of blueberry toast goes nicely with the strong flavors of the capers and tomatoes. Next time I make this I'll either add the capers or the tomatoes because they both have such strong unique flavors they kind of fight with each other when pared up.

Pumpkin Muffins and Snacks

Pumpkin Muffins
From Vegan with a VengaenceThese are the best pumpkin muffins I've ever had.

Yesterday I went to Herbivore to be one of the first to get my copy of Jennifer McCann's new cookboook: Vegan Lunchbox. I wasn't sure if I wanted it or not, but after thumbing through it and thinking of all the food I had seen on her blog and wanted to make but never did - I bought it.

Buying a new cookbook right before leaving town is annoying. I want to make so many things but I just don't have the time. I decided to make some of the more snack-like foods for my up coming trip to Green Build in Denver.

Perfect Pepitas

I'm not sure if is okay posting her recipes on the web, other than her own blog, so I am leaving it out. But basically it's cayenne pepper, liquid smoke and Braggs.
I made another batch with garlic powder. YUM! I did have an asthma attack after adding the cayenne pepper, so I'll have to alter this in the future.

Roasted Chickpeas

These were so yummy before baking them that I barely had any left by the time the oven warmed up! Just simple chickpeas with nut. yeast and salt. The nut. yeast was really subtle when they were done so I tossed with more when they got out of the oven.

_______
Side Note:
If you're in Portland and wondering where to eat out, I have some photos to help. In my photo gallery I have one set aside for Portland Food. I also post these photos on my other blog, if you're interested.