Healthier Blueberry Muffins

Posted in Baking, Recipes, Vegan, vegan substitutes, Vegetarian with tags , , , , , , , on March 24, 2014 by Mrs.Griffin

 

Healthier Blueberry Muffins

Healthier Blueberry Muffins

Frozen Bluebs

Frozen Bluebs

I took the day off from work today and am spending the day with Mini griff who is on spring break. Fortuantely for me, he LOVES to bake! Mostly, I think he just loves to eat batter, but I’ll take what I can get! So, this morning I figured it was the perfect opportunity to make some blueberry muffins… our blueberry bush hasn’t actually started growing any fruit yet, so I had to use frozen bluebs.

 

 

Preheat oven to 350 F.

Batter Licker

Batter Licker

Ingredients:

2 cups flour

1/2 tsp salt

1/2 tsp cinnamon

2 tsp baking powder

1/2 cup of sugar

1 tbsp apple cider vinegar

1 cup of milk

1 1/4 tsp vanilla extract

3 tbsp coconut oil

2 1/3 cups of rinsed frozen blueberries

 

You can sub any milk, really. Mini Griff is allergic to nuts and soy, so we used regular milk.

Have two bowls ready… combine the dry ingredients in the first bowl. Combine the wet ingredients in the second, leaving out the blueberries. Add the wet ingredients into the dry ingredients and mix. Add the blueberries last so they don’t get all smushed.

I used muffin liners, but you can grease the muffin tin just the same. Cook for 20-25 minutes. Cool for at least 5 minutes. Consume.

2014-03-24 11.33.56

Yum!

1

1

2

2

3

3

4

4

 

 

 

 

 

 

 

 

 

 

 

Success!

 

 

 

 

I'll have another...

I’ll have another…

 

 

I haven’t been here for a while.

Posted in Recipes, Website of Interest with tags , , , , , on March 17, 2014 by Mrs.Griffin

Garden Fresh Kale

So much of my life has changed in the last four or so years of not posting, lol. But, I won’t bore anyone with the non-relevant details.

I will say, however, I garden now. I may not be excellent at it, but I am learning. And after the snow this year, I lost the majority of my fall harvest. What’s left: brussel sprouts, red cabbage, kale, spinach, strawberries, and onions. Today and yesterday actually felt like spring! So, hubby and I weeded the garden to get ready for new planting. And I collected some spinach and kale

So, ultimately I needed a new kale recipe. After scouring the internet, I found some delicious contenders and ultimately settled with:

**WARNING: THE FOLLOWING RECIPE IS NOT VEGAN**
(but you’d probably figure that out when you got the “butter” and “cheese” part)

Warm Balsamic Kale Salad from Pinch of Yum

And holy moly, people. Don’t walk, run, to make this recipe! It’s an amazing medley of flavors and soooo easy to make…

INGREDIENTS

  • 2 tablespoons butter
  • ¼ cup diced onion
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 8 oz. baby portobello mushrooms, sliced
  • 4 cups kale
  • 1 teaspoon garlic, minced
  • 1 tablespoon balsamic vinegar
  • ¼ cup Asiago cheese
  • salt and pepper to taste
INSTRUCTIONS
  1. In a large skillet over medium heat, melt one tablespoon of butter. Add the onions and peppers; saute for several minutes until softened. Add the mushrooms and one tablespoon butter; saute for several minutes until browned.
  2. Add the kale, garlic, and balsamic vinegar. Saute until the kale is deep green but not yet wilted. Remove from heat and serve topped with Asiago or Parmesan cheese. Season with salt and pepper to taste.

I finished mine off with a bed of Israeli cous-cous.

Now enjoy.

Voila!

Voila!

Delicious Cauliflower Pizza!

Posted in Recipes, vegan substitutes with tags , , , , , , , , , , on March 16, 2014 by Mrs.Griffin

(I just logged in and found this saved to draft…  from March 2011!)

I’m not going to state that I am even capable of posting religiously… but here’s a new recipe :D

I came a across a blog recently that’s got some great recipes, The Snacking Squirrel. She just posted about some pizza she has made I decided I needed to hop to and make it! It’s got some pretty unique ingredients that I questioned at first, but in the end it was delicious. I changed a few things around from the original recipe and doubled it…

2/3 C Wheat Flour

1/4 C Wheat Bran

4tsp Nutritional Yeast

2tsp Basil

1tsp Oregano

1tsp Thyme

1tsp Baking Powder

1/2tsp Baking Soda

1 Head of Cauliflower, pureed in a food processor

1 C Fat-free Refried Beans

1/4 C Egg Whites

1/5C Water

2tsp Apple Cider Vinegar

Salt

Step One:

The Dry Ingredients

Heat oven to 350 and oil the pan you intend to use.

Step Two:

Mix up your dry ingredients, the flour, wheat bran, nutritional yeast, basil, oregano, thyme, baking powder, baking soda, and salt.

Cauliflower? Really?

Cauliflower? Really?

Step Three:

Mix wet ingredients into a bowl: cauliflower, refried beans, egg whites, water, and apple cider vinegar

Step Four:

Mix wet and dry ingredients together and put batter into a baking pan. Spread out with a spatula. Place in the oven for 20-25 minutes. I actually didn’t let mine  cook long enough and it was rather mushy as an end result, so make sure you cook it enough.

Step Five:

Use your favorite pasta sauce. The original recipe calls for adding salsa, which I did, but it didn’t really suite my taste.

Vegetable Nom-Noms

Vegetable Nom-Noms

Spread pizza crust with sauce and add your favorite toppings. I chose spinach, broccoli, green peppers, and tomatoes. I used mozzarella on half and spread Daiya vegan cheese on the other half.

Step Six: Place pizza back in the oven for another 10-15 minutes till the cheese browns a bit.

Enjoy! You’ll be surprised, my non-vegan friends could not complain.

Deliciousness!

Deliciousness!

WTF

Posted in Noteworthy Info, Rant with tags , , , , on January 21, 2010 by Mrs.Griffin

So, looking at my blog stats it’s hard to ignore that the most searched phrase for people to end up at my obviously awesome blog is “How to sneak meat into vegetarian meals” which is seriously messed up.

DON’T DO THAT.

[the second searched term is "no cupcake"]

<3

Momma wants some cake.

Posted in Daily Update, vegan substitutes with tags , , , , on January 14, 2010 by Mrs.Griffin

So who has the best roommate ever?!

ME. That’s who.

My birthday was this week and she was awesome enough to buy me some vegan cake from a bakery here in town. And OMG was it amazing. Word’s can not describe the flavor  explosion in my mouth. Here’s some pics:

cakeeeee.

Chocolote & Kahlua and Chocolate Peanut Butter Cookie Crunch

Yums

Sweet Life Patisserie

21

I turned 21 again!!

So it was delish, and my birthday was so much fun and she and I are taking a trip to that bakery so I can stock up on goodies!

It’s been a while.

Posted in Daily Update, The Bet. with tags , , , , on January 11, 2010 by Mrs.Griffin

So, since I last posted lots of changes have happened. For starters- I moved 3000 miles away from Florida and am a fresh resident of Eugene, Oregon! It was sort of a sudden change, but I am now living with Shmitty, the original bet-er, and she and I are attempting to achieve a vegan lifestyle together, but cheese is still the #1 culprit. A good portion of our meals are vegan, though. We’ve done a lot of experimenting with faux meats, which, I’ll tell you what, can be friggin delish, but we’d like to pull away from those.

Some personal discoveries:

I still HATE tofu. K- not really a discovery, but I’ve tried. A lot.

New and rare ingredients are fun, not only to attempt to find, but use.

Oregon has so many options for me! Love that people know what being a vegan means and that restaurants have options.

I’m not just doing this because I’m competitive anymore (see paragraph 3). This means a lot more to me now. I’m still not interested in preaching to everyone who still partakes in eating meat, but I encourage everyone to think about where their food is coming from and what they are ingesting. And rent Food, Inc.!!!! This is bigger than me and my health (which is still incredibly important) but the food industry is incredibly effed up- and the general public just turns a blind eye because the problem has gotten so vast. America needs some serious change, and for the love, we need to put a serious slow down on our consumption and reliance on corn.

Vegan Deliciousness

Posted in Recipes with tags , , , , , , , , , on July 1, 2009 by Mrs.Griffin

I’m sitting here watching Lars and the Real Girl, waiting for my laundry to finish so I can begin packing for my trip to Denver tomorrow (!!) and decided that it was a good time to write a recipe post!

I recently moved and have decided that I need to spend more time cooking vegan in my brand new, beautiful kitchen.  Tonight I made butternut squash ravioli with a dairy-free creamy basil sauce.  AND YUM.  The thing is though, I didn’t decide to start snapping photos to put up here till it was nearly finished, so please don’t expect the best quality!!!  I won’t tease you any longer…

I started with this recipe from about.com because I wanted a cream sauce for my frozen Rising Moon Organics Butternut Squash Ravoli.

Rising Moon Organics Butternut Squash Ravioli

Rising Moon Organics Butternut Squash Ravioli

On to the sauce recipe!

Sauce Serves 6 to 8, Ravioli Serves 1 to 2

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

  • 2 T. olive oil, divided
  • 1/4 cup chopped onion
  • 1 clove garlic, finely minced
  • 1/2 cup chopped fresh basil
  • 1 T. flour
  • 2 cups dairy-free unsweetened soy
  • 1/2 t. sea salt, plus more to taste

*The original recipe called for nutritional yeast, but (a) I didn’t have any and (b) I didn’t really know what it was.  I now intend to buy some and try it in a few recipes.

1.In a small saucepan over medium-high heat, heat 1 T. of the olive oil, adding the onion and garlic once hot. Stirring often, cook until the onion

The Chopping Board

The Chopping Board

is soft and fragrant, about 5-6 minutes. Add the fresh basil (hand picked off my back porch, thanks to the boyfriend’s mom!) and cook until it is wilted and bright green, about 2 minutes more. Transfer to a small bowl and set aside.  I wish I had gotten a picture of the process, it looked delicious!

2. In the same saucepan, heat the remaining 1 T. of olive oil. Whisk in the flour using a wire whisk and cook for a little less than 1 minute, or until the flour smells slightly toasted but is not burned. Gradually add the dairy-free soy or almond milk, stirring constantly, until the

Vegan Basil Cream Sauce

Vegan Basil Cream Sauce

mixture is thickened. Add the basil mixture to the pan, stirring until well combined. Remove from heat and set aside.  I’m not very good at this whole “thickening” part, and now my beautiful ceramic stove is incredibly dirty from the boil over.  Be careful  :]

3. In a blender [or food processor, like me], process the sliced almonds and walnuts until the mixture resembles very fine, powdery crumbs. Add the basil mixture and sea salt, and process until creamy.   This I also didn’t do very well, and got a more textured mixture that I really enjoyed.  Return to the saucepan and heat until desired temperature and

Shelled Walnuts

Shelled Walnuts

Sliced Almonds

Sliced Almonds

consistency, adding more soy milk or sea salt to taste.

When I was finishing up the sauce I began cooking the ravioli.  Now, the Rising Moon Organics package is very specific about their cooking instruction…

Pillows of Butternut Squash

Pillows of Butternut Squash

Make sure you bring your water to a rolling boil and lower heat before adding your frozen packets of yumminess.  Cook for approximately 8 minutes, until they pillow up and float to the top.

FINALLY!!  Drain the ravioli and top with your fresh, homemade vegan, basil cream sauce!

Butternut Squash in Vegan Basil Crea, Sauce

Butternut Squash in Vegan Basil Cream Sauce

Viola!

Viola!

And now my movie is over, and my laundry is finished and I have to get to cleaning the kitching, washing the dog, and packing my stuff!!  7am flight!

Follow

Get every new post delivered to your Inbox.