Veggie Muffins

These are very similar to our Health Nut Cookies, in fact, I'm not sure there's much of a difference in the recipe at all except that they are made in a muffin cup instead of on a cookie sheet.

 

 

Just like the cookies, each batch of 24 muffins has a full, packed cup of carrots, one of zucchini, and one of apple, in addition to healthy nuts and seeds.  

 

 

 

RECIPE:

 

 

2 cups oats or oat flour

1.5 cups whole wheat flour (or, oats/oat flour)

2 eggs or 2 flax eggs

1 cup packed shredded carrots

1 cup packed shredded zucchini

1 cup packed shredded apple

1/2 cup raisins or dates

1/2 teaspoon baking powder, optional

1-2 teaspoons cinnamon

dash of ginger, optional

dash of clove powder, optional

1/2 cup crushed walnuts or pecans

1/2 cup chopped pumpkin seeds

 

 

Mix all ingredients together just until combined.   We like to process the raisins or dates with a bit of plant milk in the blender or food processor, but it's an optional step that you can skip. 

 

Bake at 350 degrees for about 30-40 minutes, until a toothpick comes out clean.   (Note: we had to bake ours longer than this, about an hour, so we will probably go back to making these as either bars or cookies, even though our son ate them all within 2 days). 

 

These freeze very well, so you can make extras and enjoy them later...unless you're here in our house, in which case none ever seem to make it to the freezer.  

 



 

Pumpkin Walnut Muffins

I'm finally getting around to trying out some vegan(ish) and nutritarian(ish) muffin recipes.  Mostly, these are for the kids' to have as breakfasts or desserts or to carry with them for on-the-go eating. 

Sorry about the picture quality - the iPhone and I are still getting used to each other. 

 

 

 

Up close, you can see the bits of pumpkin seeds and walnuts

 

 

 

RECIPE:

 

 

• 1-3/4 cup any flour  (we used 1/2 oats and 1/2 whole wheat for our first batch, all oats for the next)
• 1/2 tsp baking powder  (optional - was fine without)
• 1 egg or 1 flax egg
• 1/2 cup plant milk (unsweetened)
• 1 cup canned pumpkin (unsweetened)
• 1 large apple, minced, or 1/2 cup applesauce
• 1/2 cup sweetener  (raisins, minced dates) or 1/4 cup concentrated (molasses, date syrup/sugar)
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 cup finely chopped walnuts
• 1/4 cup finely chopped pumpkin seeds

Mix the dry ingredients, then the wet, then combine.  We like to blend the raisins or dates with the plant milk in a food processor or blender, but you don't have to take that step.   Mix until just combined, bake for 35-40 minutes at 350 degrees. 

 



Burrito Bowls

This has to be the easiest dinner party we've ever had.  It was, as usual, a last minute get together, informal, with close friends.   We worked in the yard most of the afternoon, which left little time for cooking.

We threw this together in about 20 minutes, then let the beans and rice cook a little while longer while we pulled out the dishes and made Italian margaritas.

We made the individual layers, then let the guests assemble their own bowls to their tastes.

Bowl layers:

• Lettuce
• Black beans
• Brown rice or other
• Guacamole
• Salsa

Recipes:


Guacamole -

Avocados
Diced fresh tomatoes, chopped and juice drained
1/2 cup chopped onion
1 Tbsp salsa
Garlic powder, dash of cayenne







Salsa - all ingredient amounts are to taste, so experiment away! 

• Fresh or canned tomatoes, or both.   I used both here including some new canned, organic, no salt added tomatoes I found at Walmart (Sam's Choice brand)
• 1 small or medium jalepeno, seeds removed
• 1/2 medium onion, more or less to taste
• 2 cloves garlic or 3-4 cloves roasted garlic
• 1 large bell pepper
• juice of 1 lime
• 1/4 cup cilantro*

* We make salsa often and find cilantro hard to keep fresh, so we've taken to washing it, drying it, and then freezing it.  It's very handy!  






Chopped lettuce






Beans - 

• 2 cans black beans or equivalent fresh cooked
• 1 medium onion
• 3 cloves garlic
• 1 large bell pepper (we used orange, as you can see)
• 1/3 pound or more chopped mushrooms
• Seasonings (pepper, dash of cayenne, garlic powder, chipotle powder, etc)

Saute onion, garlic, peppers, mushrooms until onions are translucent, then add cooked or canned beans and 1 cup of water.  Season and let simmer until the flavors merge well, then turn on low until ready to serve.




Brown rice or corn kernels are the last ingredient in our bowl.   We love brown rice, flavored with a bit of garlic and cilantro for a Chipotle feel to the bowl. 



List of the food you'll need for all of this:

• Corn tortillas, tortilla chips for starters (with the salsa and guac so make enough for the bowls and the starter course)
• 3-4 large avocados
• 2 medium onions
• 1 bulb garlic
• 2 large bell peppers
• 1/2 pound mushrooms
• Jalapenos
• Cilantro
• 2 cans beans
• Canned and fresh tomatoes
• Lettuce
• Brown rice
• Seasonings

Success!

After two years of trying, he is finally eating a salad with his lunch.  A real, grown up salad with vegetables and green leafies.  So happy!







His salad:

Greens (romaine, spinach, etc)
Grated carrots
Chopped red cabbage
Chopped (finely) broccoli
Cucumbers
To,atones

Dressing:
Olive oil
Lemon juice
And EVERY seasoning in the pantry, just about.

Mushroom, Eggplant Pitas

Quick and easy lunch we threw together for an outdoor party.  They were delicious, and we enjoyed them fully while everyone else had hotdogs.



In a skillet, sauté portabellas sliced mushrooms, onion slices, and strips of eggplant.

Season well with garlic, pepper, and so on.

Drain and load into a whole wheat pita half.

Easy!






While they sautéed in the skillet, we made fruit cups for the party.