Category Archives: holidays

Butternut Squash & Black Bean Chili

Hey folks! It’s another Dinner and a Movie night! I don’t know about you, but this new year has been keeping me so busy! I’m definitely trying to make time for more blogging and especially for more ‘Dinner and a Movie’ nights! They are our favorites!

This week we watched Tim Burton’s ‘The Nightmare Before Christmas’ (one of our all-time favorites) and made “Jack Skellington’s Bone-Chilling Chili” (aka Black Bean and Butternut Squash Chili). READ ALL ABOUT OUR FUN MOVIE NIGHT HERE!!

If I have learned anything from having two kiddos, it’s that ANYTIME (esp. Dinner and a Movie night) is a good time to dress up!! So… “don’t be afraid”  to pull out the costumes & the Jack-o-lanterns for this spooky movie night! 😉

Vegan Broccoli and Cheese Soup

IMG_2185

Wow… 2014! I can barely believe it is the start of another new year. I have quite the list of resolutions this year… one is being more consistent on my blog… I know, I know… I’m off to a bit of a late start there, huh?! But for the last couple days, I have been putting some recipes from my newest cookbooks to the test, so I have lots of new favorites to share already. So here goes!

This is hands down one of the best vegan soups I have ever had! Creamy, filling and absolutely delicious. Oh… and did I mention healthy? This soup mimics traditional broccoli & cheese soup yet holds its own by remaking the classic recipe with a fabulous vegan twist. The recipe is from Isa Chandra Moskowitz’s newest book ‘Isa Does It’.  We devoured the entire pot (except for one bowl, which I happily took to work for my lunch the next day) – & even my 3-year-old son was a fan! And the best part? It is completely and amazingly 100% healthy. No dairy, no soy, no faux cheeses of any kind… If you would’ve told me I would be eating “cheddary broccoli soup” that contained no cheese at all, I would’ve never believed it could be this good… and neither will you. Thank god Isa was born!

The secret of the creaminess lies within the cashew cream. This cashew cream is amazing stuff. I hope you aren’t allergic to cashews, because the cashew cream train is swiftly chugging along… and I’m hopping aboard! Sorry, I know I can sometimes be a little “cheesy” 😉 I didn’t have any cashews pre-soaked, so I boiled them for 15 minutes and then let them sit for as long as possible, as recommended in the book – worked like a charm.

Oh – two more things – 1) You will need an immersion blender for this recipe, and 2) This AWESOME soup is not only dairy free, but gluten-free as well 🙂 Bring it on!

IMG_2191

Oooooh yeeeeeah. Serve with some homemade bread on the side for complete satisfaction.

Cheddary Broccoli Soup

Ingredients for the Soup:

  • 1 Tbsp Olive Oil
  • 1 small yellow onion, diced
  • 1/2 tsp salt, plus a pinch
  • 3 cloves garlic, minced
  • 4 cups chopped broccoli – stems and florets
  • 1/2 cup peeled and chopped carrots
  • 1/2 tsp ground turmeric
  • 3 cups vegetable broth

Ingredients for the cashew cream:

  • 1 cup cashews, soaked for at least 2 hours, or overnight (*or the quick boil method I mentioned above)
  • 2 cups vegetable broth
  • 3 Tbsp mellow white miso
  • 2 Tbsp nutritional yeast flakes
  • 2 Tbsp fresh lemon juice
  • freshly ground black pepper

Preparing the Soup:

Preheat a soup pot over medium heat and add the oil. Sauté the onion in the oil with a pinch of salt – just until softened, about 3 min. Add the garlic and sauté for 30 seconds or so, until fragrant.

Add the broccoli, carrots, turmeric, remaining 1/2 tsp salt and broth. Cover and bring to a boil. Once boiling, lower heat to a simmer. Cook about 10 minutes until the carrots are very tender.

IMG_2187

Can this soup REALLY be this easy?

Prepare the Cashew Cream:

In the meantime, make the cashew cream by draining the cashews and placing them in a blender/food processor with the broth, miso and nutritional yeast. Blend like crazy, until smooth. This can take anywhere from 1-5 minutes. Scrape the sides of your blender down with a rubber spatula every now and then. (Mine was full to the brim! Unless you have a giant food processor, don’t be alarmed if a little liquid leaks out. I just wrapped a towel around the base of my mixer bowl to catch any overflow.). And voila! Cashew Cream!

When the carrots are tender, add the cashew cream to the soup. Use an immersion blender to puree so that only tiny bits of broccoli and carrot are visible. Keep the soup on low heat, partially covered for about 10 minutes, until thickened, stirring occasionally.

Once thickened, add the lemon juice and pepper, taste for seasoning, and serve. It thickens a bit more as it cools, so you’ll probably need to thin out the leftovers, if there are any!

IMG_2192

And there you have it, folks… heaven in a bowl.

On another note, I would like to say, only my latest posts are listed on the sidebar – Don’t forget to try my search bar if you are looking for something in particular! I’ve been writing this blog since 2011 so there’s some delicious history back up in there!

No-Rise Cinnamon Rolls

IMG_1897

There is not much like homemade cinnamon rolls. If you have the time, I strongly urge you to make the real deal yeast-risen kind… You can even prepare the dough at night and put it in the fridge to rise overnight, which bakes up beautiful & fresh in the morning… But… if you wake up on the weekend craving cinnamon rolls and you didn’t prepare the night before, well, dang. Sometimes you just have to figure something out!! Which is where these come in.

So, I was kinda wingin’ it with these and they turned out really good!  You can make them with any kind of milk… almond, soy or even coconut milk from a can… and  you can choose between soy margarine or coconut oil for your fat. I have done them both ways and I recommend using coconut milk (for moistness) and soy margarine (for the flakiest pull-apart sections)! The taste was good when using the coconut oil but it didn’t make the sections flaky like when I used the soy butter. The oil made them almost muffin-y, which isn’t the cinnamon roll I was looking for.

No Rise Cinnamon Rolls

Ingredients:

  • 3 1/2 cups flour (basically any kind will do! I strongly suggest using at least half unbleached white flour so they aren’t too “healthy tasting” – C’mon, you’re making cinnamon rolls! Splurge! I used 3 cups unbleached flour + 1/2 cup whole wheat pastry flour)
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 2 tsp baking soda
  • 6 Tbsp soy margarine
  • 1 cup almond OR soy milk OR unsweetened coconut milk (canned)
  • 1 tsp vanilla
  • 1/3 cup fresh orange juice (tip: Valencia’s are juicy!)
  • 2 tsp melted butter (for brushing on dough before sprinkling filling)
  • 3/4 cup brown sugar (for the filling)
  • 1-2 Tbsp cinnamon (for the filling)
  • frosting ingredients (see below)

1) Mix dry ingredients and cut in the margarine with a fork or with your fingers until well broken up. Pea sized bits are good. Little bits & pieces make for a yummy flaky dough!

2) In a separate bowl, mix your milk of choice, vanilla & oj.

3) Make a well in the center of the flour mixture and pour the liquids in.

4) Fold the dough gently with a rubber spatula until it is well combined. Try to mix as little as necessary to avoid having tough dough. The dough should be thick but soft. (If the dough seems a little too dry and isn’t coming together, add a teeny splash more of milk. If it’s too sticky, add a tiny sprinkle more of flour. Do this if only absolutely necessary.)

5) Gather the dough into a ball and roll it out into a large rectangle on a lightly floured surface. It really helps to roll it out on some lightly floured parchment if you have any. That way when you are rolling it into a tube, it doesn’t get stuck on the counter as easily. Roll it out to between 1/4″ – 1/2″ thick.

IMG_1872

Roll out the dough into a thick large rectangle…

6) Brush the dough with the melted butter and sprinkle the cinnamon and sugar. Leave the very edge uncovered, so when you roll it up and pinch it together, it sticks easier.

IMG_1873

Spread the sugar evenly!

7) Roll up carefully & pinch the seam together. Cut the tube into slices (A serrated knife or criss-crossing dental floss to cut the rounds is an easy technique!) Cut them into nice thick rounds… 1  1/2″ wide is good! Im gonna make it a point to shoot for 10 from now on.

IMG_1874

Roll it up!

IMG_1875

Slice it up into thick 1  1/2″ rounds! These rounds aren’t thick enough! Next time I’m making 10 instead of 12.

8) Space out evenly in a rectangular baking pan or squeeze them into a 9″ round dish. Bake at 450 for 12-14 min OR at 375 for 30 min. Always check them at minimum cooking time.

You want to give them a little room to spread out… but the secret to really awesome moist sticky cinnamon rolls is having them close enough to spread/bake squished together…

(Tip: On my first attempt, I gave them too much room. I only put 7 in the pan. I guess I was thinking that way they could get really big, which they did, but the sides were too tough/overcooked from being separated – what I learned is that when they spread together and cook while touching, it makes them way more moist & smushy! So go ahead – jam them all in one pan together!

9) Let them cool for several minutes before frosting them with icing of choice. I suggest Frosting #2.

FROSTING / ICING

Frosting #1 / Glaze

  • 1/2 cup powdered sugar + 2 Tbsp
  • 2 Tbsp soymilk
  • 1 tsp vanilla

Frosting #2 / Icing

So, I was making the glaze, but then I paused because I remembered… When I was a kid, we used to get those Pillsbury Cinnamon Rolls that you busted open the tube and they were ready to go with the icing on the side – that thick icing that you had to spread over the fresh-baked rolls with a knife… And I thought, this glaze isn’t going to recreate my memory of those cinnamon rolls. It was just too thin. So I added a few things until it thickened up and tasted just right… So I made the glaze above and added:

  • >1/3  tub of 8 oz container cream cheese (I like Tofutti)
  • a splash of fresh squeezed oj
  • 1 tsp vanilla
  • a little orange zest (optional)

Blend or whip thoroughly until creamy. Chill until ready to serve. You can thank me later 😉

IMG_1890

These tasted great but there needed to be more rolls in the pan to keep the sides from being over-cooked. Ooooh! They are soooo goood! I strongly recommend making 10 rolls and squishing them all up in there for No-Rise Perfection!

IMG_1896

Crock-Pot Vegan Chicken & Mushroom Casserole

(This is a crock pot recipe, but it only cooks for 1 – 1  1/2 hours & is best if you can occasionally give it a stir.  It can even be started the night before and assembled before cooking. Start cooking this 1  1/2 hours before serving time.)

IMG_1827

Fall calls for the start of comfort foods. I can’t get enough thick soups and casseroles this time of year! I remember loving my mom’s chicken noodle casserole when I was a kid. Though this is not based on her actual recipe, it is kind of like my veganized version from my childhood memory. I have been trying more crock pot recipes out lately & intend to try more, especially the long-cooking ones… It’s amazing to come home from work and smell dinner cooking. Its like having your very own private chef! This would be an easy dish to take to a fall pot luck!

I was so pleased that my 3 & 5-year old kids liked this. In fact, I didn’t tell my daughter she was eating seitan (she thought it was “tofu chicken”, which she loves) until she was into her second serving and asking for more of the “tofu”. She was even giving me seriously exaggerated “MMM”‘s! every time she had a piece (she was loving it so much she was rolling her eyes with every bite!).  When I told her she was eating seitan -& loving it – her eyes practically popped out of her head! LOL… We have had numerous failed attempts at finding ways to get the kids to eat seitan, it’s just not one of their favorites. SO, I was stoked it was a hit! Hurray for another delicious & healthy recipe that they enjoy! 🙂  I hope you enjoy this as much as we did! This could easily be baked in the oven in a casserole dish though I until I try it myself, I cannot vouch for oven temp/cooking times as of yet.

IMG_1824

Vegan Chicken & Mushroom Casserole B.B.C (Before Bread Crumbs)

Crock-Pot Vegan Chicken & Mushroom Casserole

Ingredients:

  • 2 Tbsp olive oil
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 10 oz sliced mushrooms ( I used 2 cans, which rang in at about 8 oz)
  • 1 Tbsp vegan chicken-flavored bouillon (I used one square of Edward & Sons Not-Chicken Bouillon Cubes by dissolving it in a bit of the milk, heated)
  • 4 cups plain unsweetened non-dairy milk
  • 1 1/2 -2 cups seitan, plain or chicken-flavored, torn or chopped into small cubes. Use store-bought or homemade seitan. (I actually used plain seitan and it was great… One box was about 1.5 cups &I had about a 1/2 cup already in my fridge that I threw in to use it up.)
  • 8 oz dried pasta shells of choice (whole wheat or regular – I used some penne noodles but most anything would work.)
  • 3/4 cup peas (opt. – I just love peas, so I added some in there!)
  • 1/2 tsp thyme dried
  • salt and pepper to taste (the veg bouillon cube is so high in sodium I didn’t add any additional salt)
  • 2 Tbsp flour, if needed to thicken
  • Bread crumbs or topping of choice (think panko, crushed Ritz, crushed potato chips, French fried onions…)
IMG_1816

A few of my ingredients.. though you could also use fresh mushrooms and peas if you choose.

1) To make the cashew cream sauce, blend in a food processor until smooth & creamy:

  • 1/2 cup raw unsalted cashews
  • 1/2 cup water
  • 2 tsp lemon juice

2) Heat the oil in a skillet over medium heat and sauté the onion until translucent, about 3-5 min. Add the garlic and mushrooms and sauté until the mushrooms reduce in size and are tender, 5-10 min. (If you use canned mushrooms, just cook 5-10 min as well to blend flavors.)

IMG_1822

At this point you can refrigerate both the sauce and the veggies, separately, until the next day if you are preparing this ahead.

3) Oil the crock of your slow cooker and combine the sautéed veggies, cashew cream sauce, disintegrated bouillon cube, milk, seitan, pasta, thyme & pepper in the slow cooker. Mix thoroughly and cook on high for 1 – 1 1/2 hours, or until the pasta is al dente. Give it a good stir about every 20 minutes or so.

IMG_1823

Ready to seal her up for an hour and a half to cook and thicken up!

4) If the pasta is ready but the sauce isn’t thick enough, stir in the flour. This should help thicken it up. (Note: I added in the flour to find that after I had taken the lid off the crock pot, it thickened up more on its own very quickly!) If desired, add your topping before serving. Devour!!

IMG_1825

D’oh! I forgot my bread crumbs!!! (I did add some a moment later once I was eating and realized they had been forgotten!! I put a little fresh basil on mine.)

This was truly delicious & easy. Will make again for sure. Id love to try baking it in the oven sometime with some French Fried Onions on top.  Let me know if you try that! And as always, suggestions and comments are appreciated!

Celebrating Dr. Seuss

Hey everybody! Did you know that tomorrow is Dr. Seuss’ birthday?! If you missed it last year, you gotta try our vegan version of “green eggs and ham” (pictured below)! I think our green eggs are especially special because they are made green with spinach instead of food coloring 🙂

0171

Make a tofu omelet & crack a book instead of an egg!

What makes this batter taste “eggy” is the black salt (a.k.a “kala namuk”) which you can order online, or find at a health food or specialty store. (FYI black salt has a sand-like texture and is dirty-pinkish in color. It isn’t actually black.) You could always leave it out as well, but it is the sulfur in the black salt that really gives it that eggy flavor.

So… in preparation for Dr. Seuss birthday, we made something to wear for our Dr. Seuss breakfast tomorrow… just some fun cutting & pasting, which the kids always LOVE!! Drum-roll please… announcing… Cat in the Hat HATS and Thing 1 & Thing 2 Popsicle Stick Toys!! The best thing about these 2 projects is that I already had everything in our art box to make them! 🙂

To make a Cat in the Hat hat: (2)

  • 1 sheet red construction paper, cut into 1″ red strips, lengthwise
  • 3-4 sheets white cardstock (this will make the hat, the bottom part of the hat, and the headband straps
  • glue stick

First cut one hat shape out of each piece of white cardstock. Then use another piece of white cardstock for the 2 bottom parts of the hat.  Then you will need several long strips of white cardstock that you will use to tape together for the headband part (last). Cut a bunch (like 10) of red construction paper stripes.

007

Your basic hat making supplies… here is everything all cut out and ready to go! (note: we did end up cutting the bottom hat piece skinnier).

Now, the fun part! Let your kids glue the red stripes onto the hat! We used a glue stick to keep it from getting bumpy from using too much glue. Make sure the kids cover the strips completely and then smooth them down well. After all the stripes are glued on, trim the excess of the edges.

008

My kids LOVE cutting and pasting!!

Next, I glued the bottom part of their hats on and set them under something heavy to flatten them while they dried.

Once dry, staple 1 headband strap to each side of the bottom of the hat with 2-3 staples and fold edge slightly (I stapled vertically)… and I ran out of staples, which is why my kids arent pictured together!

009

Here you can see how i folded and stapled the straps to each side, and taped the middle after “the fitting”.

Fit your hat around your child’s head and tape the straps together where they meet!  Voila! Your kids look just like the Cat in the Hat (but without all the hair!). You could even paint their faces like cats, if you so desire! I know my little cat lovin’ girl would be all about that!

013

There’s a spunky new cat in town, Dr. Seuss!!

To make a Thing 1 & Thing 2:

  • 2 big fat popsicle sticks, any color will do
  • blue yarn (cut into 2″ pieces) or some blue fuzzy hair
  • some little googly-eyes
  • two small white cardstock circles to label “Thing 1” & “Thing 2”
  • craft glue
004

If you have this stuff, you can make a Thing!

First glue the yarn-hair on. I did this part myself because it was a little tricky and sticky. First generously apply glue (real glue, not a glue stick) to about 1″ of the end of the popsicle stick. Lay hair across it horizontally and then generously add more glue and lay more hair vertically. Tap it gently to push it down (be careful! It gets sticky fast and then it tries to glue the yarn to your finger!). Set aside until completely dry (several hours).

005

First glue yarn sideways and wait several minutes

006

Now carefully glue some yarn in the other direction. Let dry for several hours!

Next, decide where you want to glue on the googly eyes and the circular name-tags. You can add a mouth, eyebrows, etc. if you want to give it an expression! Voila! Your very own Thing 1 & Thing 2 to play with… guaranteed to be less trouble than the real ones!!

(The “Things” pictured below are still drying… which is why we havent drawn on faces yet. I just placed the eyes and nametags on in different ways so you can see different ways of designing your Things!)

010

At first I thought the glued part of hair would be the back… but maybe not! The first one looks more like a  “wild thing” Thing! I like him!

011

You could even position their name-tags up top of the yarn. You decide how you’d like your Thing to look!

I hope you liked our crafts today, it was too cold to go out and play!  So go buy your tofu & your kala namuk… cook up a green breakfast and then go read a book! Happy Birthday Dr. Seuss!!

173

This little trickster cat looks ready to get into SOME kind of trouble!

P.S. I tagged this in the “Dinner and a Movie” category since there are several Dr. Seuss movies you could use this food/craft with (including the Cat and the Hat cartoon and/or the Mike Myers version)!! 🙂

Christmas Gingerbread Cookies… & Chewbacca too.

015

So this is Christmas… and what have you done? Another year over, a new one just begun…

I really can’t believe another year has come and gone.  Every year, each of us have personal resolutions, goals to achieve, things we want to cross off our to-do lists or our bucket lists… but what have we really achieved as a whole? Are we kinder people? Are we living the lives we were meant to?  Are we believing in and helping each other? These are among the questions I am personally asking myself on the eve of a new year. I don’t mean to give myself a hard time, but I can’t help but feel there is always more that can be done.  There is always more a heart can grow (remember that the Grinch’s heart grew 2 sizes just in one day alone!), more a soul can aspire to, and there is always more help that can be given!

I hope to do more volunteering and things to benefit others this year. I really respect my mom for doing Habitat for Humanity every Saturday. I can tell how very fulfilling it is to her. She just returned from a trip to Haiti where she helped build several houses. (I’m so proud of you, mama!)

One of my goals this year will be to blog more often, since I believe that eating vegan & sharing these recipes is definitely as step towards living a kinder life in general. I also want to play more music (namely the ukulele, guitar and the piano) and letting my emotions out through art.  I used to achieve those two goals rather easily before I had children, but now, my kids take up a lot of my free time. (Even though “more sleep” should be on my list for the upcoming year, I may end achieving more of my resolutions by going to bed later & getting up earlier! I have been meaning to see more sunrises…) What are some of your dreams for the next year?

Anyway, enough jibber jabber. I think I know what you are really here for… (oh- one more thing- sorry about the annoying blue-highlighted drop down ads. They are NOT there by my choice!)

014

No kid can turn down a Wookie-cookie!!  Just try!!

“Traditional” Gingerbread Cookies

These “traditional” gingerbread cookies are easy and yummy. And since they contain molasses, they are high in iron – which makes them the perfect cookie for little vegans! I put “traditional” in quotations because I’m not sure how “traditional” Chewbacca gingerbread cookies are! This is our first time making them, but they will surely be a X-mas tradition in our house from now on! (We got Star Wars cookie cutters & pancake molds from Williams-Sonoma as an early Christmas gift.) This dough cuts best when cold, so roll it out in sections and keep the rest refrigerated until your ready to use it!

  • 1/2 cup canola oil
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1/4 cup molasses
  • 1/3 cup soy milk
  • 2  1/2 cups unbleached flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • for icing: 1 cup powdered sugar + 2 tsp soy milk

1) In a large bowl, stir together the oil, sugars, molasses and soy milk.

2) Add the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and mix until well combined.

3) Collect the dough into a ball, or 2-3 flattened discs, and wrap in parchment or plastic wrap. Refrigerate for at least an hour.

4) Preheat the oven to 350. Roll out the dough. Make it thin for crispy cookies or make it thicker for chewier softer cookies.

007

Here are our Chewbacca cookies, before baking.

5) Bake on a parchment lined baking sheet for 9 minutes (for soft and chewy) to 12 minutes (for thin & crispy).  Transfer to wire rack and cool. Ice the cookies when cooled.

011

To make icing: mix the powdered sugar and soy milk in a plastic baggie by massaging it around until it is thick like toothpaste consistency. Then cut off a tiny tip of one of the corners and ice those cookies! Then sit them aside until they the icing hardens.

016

There is (what I’m sure is) another great gingerbread cookie recipe here. Also, these sugar cookies are easy and great for any occasion. We will be making them in a day or two. I am also hoping to get around to making some of these cookie jars & these coffee fudge brownie jars as gifts! Mmmmm!!

With all the hustle and bustle of holiday shopping and things to do, it’s easy to forget that Christmas is the season of giving… so be sure to spread love, kindness, & peace on earth everywhere you go. Make it your mission to remind others who may have forgotten… It IS a wonderful life!!

Mint Chocolate Chip Muffins

020

I don’t know if it’s the cold weather, Christmas or WHAT that makes me start to crave peppermint.  Peppermint tea, candy canes, mint chocolate chip ice cream, mint chocolate cookies… and in the olden days, Girl Scouts Thin Mints (which sadly are NOT vegan). You know, people think you have to give up SO much to be a vegan… Well, I have given this a lot of thought and I don’t think that is true at all. Sure, I did have to give up some things.. but then again, no, I didn’t…  What I actually gave up was convenience. If I want a thin mint now, I have to work for it by baking my own. But to me, that is the best part about being vegan (besides making the planet a cleaner and kinder place) – being in the kitchen more, eating better ( & usually healthier) homemade food, sharing time making something with my family.  There are so many memories that can be created in the kitchen. It’s one of my favorite places to spend time with my kids, whether they are coloring at the table or trying to help me mix & bake. There’s something magical about creating food, no matter what it may be. Putting ingredients in a bowl and watching it change and turn into something else… it IS magic!

Which brings me back to these awesome muffins.  They are kind of like magic too – just a taste of one makes me smile! I love chocolate… I love mint… I love muffins – and these muffins bring all my favorite things together! (Now only if I could add some coffee in there!) Note: These are NOT cupcakes. They are without a doubt muffins, but they are the sweetest most chocolatey delicious muffins. Perhaps they should be called… dessert muffins?

Sometimes I need to remind myself why I started this blog. I love sharing all kinds of recipes, but sometimes I forget that not everybody has arrowroot flour, flaxseeds and nutritional yeast in their kitchens (though I highly recommend stocking your cabinet)! But seriously… the most important reason I’m doing this blog is to show others that PRACTICALLY ANYTHING CAN BE MADE VEGAN.  (It’s actually pretty easy to find vegan versions of those special treats, like vegan Twinkies or “Fauxstess” Cupcakes!) My goal is to find a good middle ground – where the food is on the healthy side but is also allowing the “everyman” (aka non-vegans) to be able to cook my recipes without too much fuss.  So, I hope I’m more or less achieving my goal and that you are enjoying the recipes you find here!

029

Mint Chocolate Chip Muffins

FYI – the crushed candy cane topping is going to melt onto the muffin tops, which leaves a nice crunchy minty delicious muffin top! I suppose if you left it really chunky it may leave some pretty red/white spots as well. I like to dust the tops of mine with powdered sugar for a snowy effect!  Oh – and if you want these extra chocolatey, I recommend using chocolate soy or almond milk!!

You will need:

  • 1  3/4 cup unbleached flour
  • 3/4 cup sugar
  • 6 Tbsp unsweetened cocoa powder
  • 2 tsp baking powder
  • 12/ tsp baking soda
  • 1 tsp salt
  • 3 tsp Ener-G-Egg Replacer* + 4 Tbsp water (the equivalent to 2 eggs)
  • 1 cup non-dairy milk
  • 1/2 cup canola oil
  • 1 tsp mint extract
  • 1/2 cup chocolate chips (opt)
  • 1 crushed candy cane for sprinkling on top
  • powdered sugar for dusting on top

(*Ener-G-Egg Replacer can be found in most supermarkets! It is in a yellow box, usually in the “healthy” section. This stuff is great for replacing eggs in baking.)

Preheat oven to 400 F.

1) Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl.

2) In a medium bowl, whisk together the “egg” vigorously.  Add the oil and milk and mint extract.  Whisk well. Add the liquids to the dry, stirring just enough to combine. Fold in the chocolate chips.

3) Spoon into the muffin pans, filling them 3/4 full. Sprinkle the tops with crushed candy cane. Bake 15-17 minutes until a toothpick or knife inserted in center comes out clean.

4) Let sit for 5 minutes then remove to cool on a wire rack.

027

Getting ready to bake… the candy cane will melt and make a nice sweet crunchy top!

Variation: If you want a chocolate muffin without the mint, simply leave out the mint extract. (Use chocolate milk for extra chocolatey-richness.) Add to the dry mixture 2 tsp cinnamon and 1/4 tsp cloves. Add 1/2 cup chopped nuts if desired! I made them this way first and they were great!

030

Here is a close up where you can see some bigger pieces of candy cane bits that made it through the baking process, giving it some pretty red specks!

026

Mmm! Yummy candy cane bits!