Friday, September 30, 2011

Lime Peanut Noodles with Seitan, Kale and Carrots

I am currently trying to make sure my brain is crammed full of all the information I need to know for my oral certification exam in a couple of weeks. This is no easy feat! I am making up random stories to try and help me remember stuff like how cows don't want to be the only one responsible for E. coli O157:H7 so they invited their ruminant friends (deers, sheeps, goats) to be reservoirs too, along with humans. Yea. Okay I'll stop talking about foodborne illnesses now and move onto food? Can you tell the studying is making my brain wonky. One thing I like to do while studying is have cat photo shoots.

So here is a delicious bowl of rice noodles in a lime peanut sauce with tons of kale, carrots and seitan. I love Asian noodle dishes and love peanut sauces, so you can understand why I really loved this dish. The original recipe called for 2 cups of kale - 2 cups of kale?? How about 5. I like lots of vegetables with my noodles. You know what else I like - nuts in my noodle (or rice) dishes. This one has peanuts but you could use cashews. Oh and can I just say that I love that the recipe instructs you to cut the noodles into shorter lengths. I often do this because everything can mix together more easily and you don't end up with noodles on your face, but this is the first recipe I've seen that actually suggests doing it.

If this sounds good, you might also like:
Kung Pao Noodles with Peanuts and Wok Fried Vegetables
Last Minute Sesame Noodles
Vegetarian Pho
Pad Thai

Lime Peanut Noodles with Seitan, Kale and Carrots
Adapted from Vegan Yum Yum

Makes 4 servings

250 g wide, flat rice noodles
1/4 cup reduced sodium soy sauce
3 tbsp natural peanut butter
2 1/2 tbsp fresh lime juice
1 tbsp sugar
1/2 tsp chili flakes
1/4 tsp ginger powder
1 tsp oil
5 cups kale, shredded
1 1/2 cups seitan, cut into strips
1 large carrot, shredded
1/4 cup of peanuts

Begin by boiling water for your rice noodles. While waiting, make the peanut sauce by whisking together the soy sauce, peanut butter, lime juice, sugar, chili flakes, and ginger powder until combined. Set aside.

Cook the noodles until just softened, then drain and rinse with cold water. Drain well. Use kitchen shears to cut the noodles down to shorter lengths (run your scissors through the noodles until "chopped" or actually chop the noodles with a knife. Uniformly sized noodles make mixing everything together much easier). Set noodles aside.

Heat the oil in a wok over high heat. Add the kale and stir until cooked through and browning in some parts. Add the seitan and carrots, and then turn down the heat a bit.

Add the noodles to the pan. Add the sauce. Stir until everything is well combined. Turn off the heat. Add the nuts and serve immediately.

Wednesday, September 28, 2011

Espresso Chip Oatmeal Cookies

I love making cookies, vegan cookies especially because you can usually mix them together in a bowl with a spatula - no need to take out the Kitchenaid mixer or wait for butter to soften! While these espresso chip oatmeal cookies aren't my favourite from Vegan Cookies Invade Your Cookie Jar (these cowboy cookies are), I still enjoyed them. They were really soft and moist (whereas I like crispy cookie edges), and tasted more chocolatey than like espresso/coffee (I wanted them to taste strongly of coffee). I used quick cooking oats, as the recipe suggested, but next time I'd go with old fashioned oats. I seem to always prefer old fashioned oats to the quick oats but I have a big bag of quick oats to use up!

I went to the states over the weekend and got to eat at Chipotle. Oh Chipotle, why aren't you in Canada??!

If this sounds good, you might also like:
Peanut Butter Chocolate Pillows
Dark and Dangerous Triple Chocolate Cookies
Coconut Oatmeal Cookies
Energy Cookies

Espresso Chip Oatmeal Cookies
Adapted from Vegan Cookies Invade Your Cookie Jar

Makes 1 1/2 - 2 dozen

1/2 cup nondairy milk (I used unsweetened plain soy)
1/2 cup canola or safflower oil
2 tbsp ground flax seeds
1/3 cup brown sugar, packed
1/2 cup sugar
1 tsp pure vanilla extract
2/3 cups all purpose flour
1/8 tsp ground cinnamon
2 tbsp instant espresso powder
1 tbsp cocoa powder
3/4 tsp baking powder
1/4 tsp salt
1 3/4 cups quick cooking oats (I'll use old fashioned oats next time)
3/4 cup chocolate chips

Preheat oven to 350F. Line 2 baking sheets with parchment paper or Silpat baking mats.

In a large bowl, mix together nondairy milk, oil, flax seeds, brown sugar, sugar, and vanilla until smooth. Sift in flour, cinnamon, espresso powder, cocoa powder, baking powder, and salt. Add quick cooking oats and chocolate chips and stir until all ingredients are moistened.

Drop generous tablespoons of dough about 2 inches apart onto baking sheets. Bake for 14 minutes, until cookies are slightly puffed and the edges appear dry. Let the cookies cool on baking sheets for 5 minutes, then transfer them to wire racks to cool completely.

Saturday, September 24, 2011

Back On Track Wheat Berry and Chickpea Salad

While I usually love highly flavoured dishes, I quite enjoyed the mild flavours of this wheat berry salad. And also, why do I not eat wheat berries more often?? They might be my favourite grain. I love the chewiness. Anyway, I know summer is disappearing (or has disappeared? we've had so much rain here recently) but I would happily enjoy this salad all year long. Chickpeas, cucumber, tomatoes, red pepper, parsley and green onions, nice and simple, and tasty.

I bought a 2 week unlimited yoga pass and am heading to my 4th class in 5 days! I'm really enjoying it so far and am trying out different types of classes. I like both the more "exercise" type classes like hot yoga, and the relaxing classes like hatha. The teacher yesterday was describing deep breaths as yawning in and sighing out, and it makes more sense to me now.

If this sounds good, you might also like:
Greek Barley Salad
Orzo Salad with Chickpeas, Dill & Lemon
French Barley Salad

Back On Track Wheat Berry and Chickpea Salad
Adapted from Oh She Glows who adapted from Alive Magazine.

Yield ~8 cups

1 cup dry wheat berries
2 cups cooked chickpeas, rinsed and drained
1 English cucumber, diced
1 red pepper, diced
1 large tomato, diced
2 large garlic cloves, minced
1 cup fresh parsley, diced with large stems removed
4 green onions, diced
Salt & pepper, to taste

2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tbsp reduced sodium soy sauce
2 tbsp fresh lemon juice

In a medium bowl, soak the wheat berries overnight in cold water. The next day, drain the wheat berries and place in a medium sized pot, covered in 3 inches of water. Bring to a boil and then reduce heat to medium and simmer for 1 hour. Drain and cool.

In a large bowl, mix together the diced vegetables (cucumber, red pepper, tomato, minced garlic, parsley, green onions). Add in cooked and drained chickpeas and stir.

In a small bowl whisk together the dressing ingredients (olive oil, balsamic vinegar, mustard, soy sauce, fresh lemon juice). Set aside.

When the wheat berries are ready, drain and rinse and then stir into the salad. Add the dressing just before serving and stir well. Now season with salt and freshly ground black pepper to taste. Garnish with additional parsley if desired.

Thursday, September 22, 2011

Perfection Pound Cake with Lemon Curd

For my brother's birthday (way back in May, wow I'm behind) he requested pound cake with lemon curd and whipped creme fraiche. I've made this Cream Cheese Pound Cake before and while I loved it, I wanted to try a regular pound cake. When we were in Mykonos, they offered pound cake at breakfast every morning and I always had a slice. It's not something I usually think to make (or eat) but I really love it. So soft but dense, and not overflavoured. Just delicious.

Anyway, so this pound cake was good though I would recommend making it the day before you intend to serve it as the edges were crisp on day 1 (which I love actually). Leaving it overnight would allow everything to soften. The lemon curd I made to go with it was really good too. As for the whipped creme fraiche, I didn't really know what I was doing. I tried to whip it like whipped cream and added a touch of sugar. It didn't hold very well though - maybe it needs to be mixed with a bit of whipped cream? Anyway overall the combination was nice, though the pictures are a bit of a mess as they were kind of an afterthought taken at my mom's house. I think it was my sister in law who had a brilliant idea for how to serve it. A slice of cake on it's side, with whipped creme fraiche in an oval shape, and a circular dollop/ball of lemon curd in the middle, so it looks like an egg.

If this sounds good, you might also like:
Cream Cheese Pound Cake and Strawberry Sauce
Tres Leches Cake
Plum Sour Cream Kuchen
Sweetened Condensed Milk Cake

Perfection Pound Cake
Adapted from Baking: From My Home to Yours

2 cups all-purpose flour or 2 1/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract

Center a rack in the oven and preheat the oven to 325F. Butter a 9×5-inch loaf pan or an 8"x4" loaf pan. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.

Whisk together the flour, baking powder, and salt.

Working with a stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until pale and fluffy for 5 minutes. Scrape down the bowl. On medium speed, add the eggs one at a time, beating for 1 to 2 minutes after each egg goes in. As you’re working, scrape down the bowl and beater often. Mix in the vanilla extract. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated. Scrape the batter into the pan and smooth the top.

Put the cake into the oven to bake, and check on it after about 45 minutes. If it’s browning too quickly, cover it loosely with a foil tent. If you’re using a 9×5 pan, you’ll need to bake the cake for 70 to 75 minutes. The cake is done when a thin knife inserted deep in the center comes out clean.

Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes.

Run a blunt knife between the cake and the sides of the pan and transfer the cake to a wire rack. Cool to room temperature.

Lemon Curd
Adapted from Martha Stewart's Baking Handbook

Makes 2 cups

8 large egg yolks
Finely grated zest of 2 lemons
1/2 cup plus 2 tbsp freshly squeezed lemon juice (about 3 lemons)
1 cup sugar
1/8 tsp salt
1 1/4 sticks (10 tbsp) unsalted butter, cold, cut into pieces

Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over low-medium heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160F on an instant read thermometer. (My stove seems to run a bit hot, so you might need to increase the temperature to medium.)

Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl and cover tightly (ex. with a fitted lid or plastic wrap). Refrigerate until chilled and set, at least 1 hour or up to 1 day.

Monday, September 19, 2011

Sushi Roll Edamame Salad with Green Onion-Miso Vinaigrette

I've been eating a ton of salads this summer (which is almost over - yaey autumn!), and have been loving working my way through the salad chapter of Appetite for Reduction. Sushi is something I don't often get tired of, and I loved this salad version of it with lots of extra vegetables (carrots, edamame, lettuce, cucumber) and avocado. The only thing I can think to improve this salad would be to try adding vinegar to the rice (as is done with sushi rice). The green onion-miso vinaigrette was the perfect accompaniment - full of flavour and with no added oil too! And if you ever have an overabundance of green onions (as I did from my CSA - seriously who can eat that many green onions??) I highly recommend trying out this dressing.

On a random note, I'm trying out hot yoga today for the first time! I'm excited but also nervous. And drinking lots of water to prepare!

If this sounds good, you might also like:
Japanese Salad with Ginger Magic Dressing
Last Minute Sesame Noodles
Soba Noodles with Zucchini Ribbons
Broccoli Slaw

Sushi Roll Edamame Salad
Adapted from Appetite for Reduction

Serves 4

There's only 2 of us we had this salad 2 nights in a row. I just kept the vegetables in one container, rice in another, and dressing in another, then mixed right before eating.

3/4 cup dry brown rice, cooked and cooled
1 cup shelled frozen edamame, thawed
1 tbsp rice vinegar
1 tsp agave nectar
8 cups chopped/torn romaine lettuce
1 small cucumber, cut into matchsticks
1 medium size carrot, cut into matchsticks
1 cup thinly sliced green onion
4 tsp sesame seeds
2 sheets nori, chiffonaded
1 avocado, chopped
1 recipe Green Onion-Miso Vinaigrette (recipe below)

Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.

Mix together the edamame, rice vinegar, and agave. Set out 4 bowls as the ingredients will be evenly divided among them. Place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. Drizzle with vinaigrette and toss.

Green Onion-Miso Vinaigrette

1/4 cup red miso
1 cup roughly chopped green onions
3 tbsp rice vinegar
2 tsp minced ginger
1 clove garlic
2 tsp agave nectar
2 tsp toasted sesame oil
1/2 cup water

Put everything in a blender and blend until smooth. Chill until ready to use.

Friday, September 16, 2011

Spice Market Sweet Potato and Lentil Packets

I was so skeptical of this lentil dish. While lentils are my favourite legume, this dish seemed too simple to be good. Just some veggies, raisins, garlic, curry powder. But it's actually really good. Really really good. In a kitchen where I don't often repeat recipes, this one has already been made several times. It's easy to make, healthy, and super tasty (this appears to be the holy trinity for me). The addition of raisins might be my favourite part. I like eating it with some brown rice, but any other grain would be good too.

Abby time!

If this sounds good, you might also like:
Pumpkin Lentil Curry
Curried Sweet Potato, Carrot & Red Lentil Soup with Ginger
Sunflower-Lentil Pie
Spiced Squash, Lentil and Goat Cheese Salad

Spice Market Sweet Potato and Lentil Packets
Adapted from Vegetarian Times May/June 2010

Serves 4

3/4 cup dry green or brown lentils
2 cups finely diced sweet potato (about 1/2 lb)
1 large red bell pepper, diced (1 1/2 cups)
1 cup frozen green peas
1/4 cup golden raisins
2 tsp sesame oil
2 tbsp minced fresh ginger
2 cloves garlic, minced
1 tsp curry powder
Salt & pepper
1 cup low-sodium vegetable broth

1. Cook the lentils in at least 2 cups of water for about 25-30 minutes, until soft but still firm.

2. Preheat oven to 400F. Place 4 16-inch lengths of foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular "bowl" with 1/2-inch sides.

3. Combine sweet potato, bell pepper, peas, raisins, oil, ginger, garlic and curry powder in medium bowl. Season with salt and pepper.

4. Divide sweet potato mixture among packets; top with 1/3 cup lentils. Pour 1/4 cup broth over lentils. Fold other half of foil over ingredients, and crimp edges in overlapping folds until packets are sealed. Transfer packets to baking sheet. Bake 25 minutes.

Wednesday, September 14, 2011

5 Minute Chocolate Peanut Butter Chews

I have a giant bag of brown rice crisp cereal so I'm always looking for things I can make with it. These no bake chocolate peanut butter chews are really easy to make and a great chocolatey snack to have in the freezer when you want something sweet. Just don't bring out the whole container of them when you're watching TV otherwise you might eat 4 before you know it like I did!

If this sounds good, you might also like:
Coconut Raspberry Walnut Bars
Sunny Jungle Bars
Cocoa Nibbles
Granola Bars

5 Minute Chocolate Peanut Butter Chews
Adapted from Oh She Glows

Makes 6-7

1/4 cup smooth all-natural peanut butter
3 tbsp organic brown rice syrup
1/2 tsp pure vanilla extract
1 tsp cocoa powder
2 tbsp chocolate chips
1 cup brown rice crisp cereal

In a medium sized bowl, stir together all ingredients except rice crisps. Microwave on high for 35-45 seconds. Stir well and immediately stir in the rice crisp cereal, until all rice crisps are coated.

Wet hands thoroughly and shape the mixture into golf ball sized balls. With wet hands, press mixture together firmly into balls so it will hold. Place the balls onto a plate or tray and freeze for 5 minutes. You can keep these chews in the freezer or fridge.

Monday, September 12, 2011

Double Chocolate Avocado Muffins

I love avocado, but usually eat it fresh like in guacamole, salad, or just as part of any meal. I haven't baked with it much, though I've seen tons of other bloggers making yummy things. So I decided to try out these double chocolate avocado muffins. And they did not disappoint. These cupcakes-masquerading-as-muffins are super soft and moist. When they're warm you can slightly taste the avocado, but not so much when they're cool. If you were to put frosting on these, you would think this was just a regular (and awesome) cupcake.

If this sounds good, you might also like:
Healthy Carrot Cake Power Scuffins
Coconut Banana Muffins
Pumpkin Muffins
Chocolate Chunk Vanilla Muffins

Double Chocolate Avocado Muffins
Adapted from Muffin Tin Mania

Makes 12

1 1/2 cups whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 medium-sized ripe avocado, pitted and peeled
2/3 cup pure maple syrup
3/4 cup unsweetened plain soymilk
1/3 cup coconut oil, melted
1 teaspoon pure vanilla extract
1/2 cup chocolate chips

Preheat the oven to 350°. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In a food processor or high powered blender such as the Vita-mix, puree the avocado, maple syrup, soymilk, oil, and vanilla extract together until smooth. Add the avocado mixture to the dry ingredients; mix until all the flour is combined. If the mixture is too dry, stir in additional milk. Fold in chocolate chips.

Divide the batter between 12 medium-sized muffin cups, and bake for about 22 minutes, or until a tester comes out with just a few crumbs. Let cool before unmolding.

Thursday, September 8, 2011

Rainbow Rice and Beans

I made this rice dish with the idea that it could be a stand alone meal. And I didn't find it to quite be what I wanted, maybe not flavourful enough. But it is a great side dish. A great accompaniment to a larger meal, like a potluck. While it wasn't a favourite of mine, other people enjoyed it so I'm sharing it here. To make it again, I think I'd double the spices.

Miss Abby.

If this sounds good, you might also like:
Quinoa Corn Salad
Greek Basmati Rice
Warm Roasted Pumpkin & Shallot Salad
Greek Barley Salad

Rainbow Rice and Beans
Adapted from Vegan Yum Yum and Oh She Glows

Serves 3 as a main, or more as a side dish

1 cup brown basmati rice, dry

1 tbsp oil
1/2 onion, chopped
1 can (about 15 oz or 1 3/4 cups) black beans, drained and rinsed
3 tbsp reduced sodium soy sauce
3 tbsp vegan Worcestershire sauce
1 cup frozen peas
1 cup frozen corn
2 medium carrots, shredded

1/2 tsp ground cumin
1/2 tsp cumin seeds
1/2 tsp coriander
1/2 tsp red pepper flakes
1/2 tsp mustard seeds
1/2 tsp dried oregano

Start the rice with two cups of cold water.

When the rice is almost done cooking, heat the oil in a large skillet. Add the onion and cook until golden brown. Add spice mix and saute until spices begin to bubble up a little bit, being careful not to burn.

Add beans, soy sauce, and Worcestershire sauce and simmer on low, covered, until rice is done. Add peas, carrots, and corn and for a few moments until defrosted. Add rice to pan, stirring well to mix in beans and veggies and coat with sauce.

Tuesday, September 6, 2011

Freshly Fruited Yeast Bread

Thanks everyone for all your nice comments about our wedding photos. :)

This yeasted fruit bread was so flavourful and delicious. It has cranberries, banana, apple, lemon and orange - though you don't taste the apple and banana much. The texture was perfect for me - dense sort of like a pound cake (but it's yeast bread), and still soft. I loved eating it toasted with butter smeared on top mmm. I'm submitting this bread to yeastspotting.

If this sounds good, you might also like:
Bon Ton Bakery Cinnamon Bread
Noreen Kinney's Irish Soda Bread
Braided Lemon Bread
Hot Crossed Buns

Freshly Fruited Yeast Bread
Adapted from The New Enchanted Broccoli Forest

The apple and banana I used were small, so I ended up adding less unbleach white flour than was called for, which is why I put a range of 3-5 cups (instead of the original recipe which says 4-5 cups). Next time I'd be sure to use the full 1 cup grated apple then I'd probably need more flour.

The Sponge:
1 cup wrist-temperature water
2/3 cup orange juice
2 1/4 tsp (1 pkg) active dry yeast
drop of honey
2 cups unbleached white flour

Combine water and juice in a large bowl. Add yeast and honey; beat in the flour. Cover; let rise for 30 to 45 minutes.

The Mix:
1 cup finely minced dried cranberries
1 large ripe banana, mashed
1 packed cup grated peeled apple (I used 1 small apple which was ~1/2 cup)
1 tbsp grated orange rind
1 tbsp grated lemon rind
1/2 cup honey
1 tbsp plus 1 tsp salt
3 tbsp melted butter

Beat into risen sponge.

2 cups whole wheat bread flour
Approximately 3 to 5 more cups unbleached white flour
a little butter or oil for the pans or baking tray

Add the flour a cup at a time, beating at first with a wooden spoon, then kneading it in with a floured hand and dumping it out onto a smooth floured surface. Continue adding flour and kneading the dough until the dough loses its stickiness, about 15 minutes. Oil or butter a bowl generously. Place the dough in it, swish it around (to oil the surface of the dough). Cover the bowl with a damp cloth and let it rise until it has doubled in bulk (about 1 hour). After it has doubled, punch down the dough.

Grease two 8"x4" loaf pans. Divide the dough in 2. Place the dough into the greased pans, press it hard into the corners and bottom of the pan. Cover the dough with a damp cloth, and put it in a warm place to rise until it has doubled, about 30-45 minutes. (Mine didn't rise much in the pans.)

Preheat the oven to 350F at least 15 minutes before baking. Bake at 350F for 40 to 50 minutes, or until it sounds hollow when thumped on the bottom. Remove the loaves from the pans. Cool for at least 30 minutes on a rack before slicing.

(Ashley note: Johanna made this bread also and said her bread didn't rise much - which was a problem I also had. The recipe in an older version of the cookbook suggests baking it at 425F so I'll try that next time and then not bake it for as long.)

Saturday, September 3, 2011

Lettuce Wraps with Hoisin-Mustard Tofu

I've been cooking a ton from Appetite for Reduction recently. So many of the recipes appeal to me so I wouldn't be surprised if I slowly work my way through making every single recipe. Some of the things I've made have been outstanding, like the black bean, zucchini & olive tacos with garlic-lemon yogurt and others have been just okay. Overall though I'm really enjoying this book. These lettuce wraps fall under the outstanding category. E thought the mustard in it was a bit weird, but I loved the strong flavours and must admit that eating tofu in a lettuce wrap was really fun. I love the cold crunch combined with the warm tofu mixture inside.

It's taken me forever but here are some of my favourite photos from our wedding last January. :) Our wedding photos were taken by Randal Kurt. If you haven't seen our 5 minute wedding video and are interested, you can check it out here.

If this sounds good, you might also like:
Orange Sesame Tofu & Coconut-Lime Basmati Rice
Sweet and Spicy Cashew Tofu
Broccoli Cashew Teriyaki Tofu Stir-Fry
Salt and Pepper Tofu

Lettuce Wraps with Hoisin-Mustard Tofu
Adapted from Appetite for Reduction

1 block (~14 oz) extra firm tofu, diced in 1/2 inch pieces
2 tsp reduced sodium soy sauce

1 tsp sesame oil
1 red bell pepper, seeded and diced small
1 small onion, diced small
3 cloves garlic, minced
1 tbsp minced fresh ginger
1/8 tsp red pepper flakes
3 tbsp seasoned rice vinegar (mirin is recommended but I didn't have it)
2 tbsp hoisin sauce
2 tsp prepared yellow mustard

To Serve
About 12 iceberg lettuce leaves

Prepare the tofu: Preheat a cast-iron or heavy-bottomed nonstick skillet over medium heat.
Add the tofu and cook for about 10 minutes, flipping it once in a while, until it is browned on most sides. About midway through, drizzle with the soy sauce and toss to coat.

Preheat a separate large pan over medium heat with the sesame oil. Saute the red pepper, onion, garlic, ginger and red pepper flakes. Cook for about 10 minutes. The veggies should be soft and browned. Add the seasoned rice vinegar (or mirin) and let cook for about 3 minutes. Add the hoisin and mustard, and cook for another minute.

Add the tofu to the sauce and toss to coat. Serve alongside lettuce leaves, to stuff like tacos.

Thursday, September 1, 2011

Healthy Carrot Cake Power Scuffins

These scuffins are one of my favourite muffins/scones that I've made recently. First of all, I love carrot cake. Second of all, I love the texture of these. Carrot muffins and cookies are usually quite soft. Which is nice, but I love how these scuffins are a bit more scone like, soft but denser, a bit like a cookie but not crisp. E really didn't like the coconut on top and I could go either way with it.

If this sounds good, you might also like:
Pumpkin Muffins
Morning Glory Muffins
Spiced Carrot Muffins
Garden Harvest Cake

Healthy Carrot Cake Power Scuffins
Adapted from Oh She Glows

Makes 6-7 scuffins

1 cup whole grain spelt flour
1/2 tsp baking power
1/4 tsp sea salt
1 1/2 tsp pumpkin pie spice
2 tbsp extra virgin olive oil
1/2 cup pure maple syrup
1 tsp pure vanilla extract
1 tbsp ground chia seeds + 3 tbsp water, mixed and set aside for 5 mins
1/2 cup old fashioned rolled oats
1 cup shredded or grated carrots (approx 2 medium)
1/4 cup raisins
1/4 cup toasted, chopped walnuts
Coconut, for garnish (optional)

Preheat oven to 350F. In a large bowl, whisk together the dry ingredients (flour through pumpkin spice). In a medium sized bowl mix together the wet ingredients (oil through carrots). Add wet to dry and mix until just incorporated. Fold in the walnuts and raisins. Scoop mixture onto a baking sheet lined with parchment paper or Silpat mats. Scoop about 1/4 cup for each scuffin. With wet hands, flatten into disks. Sprinkle with coconut if using. Bake for 25 minutes at 350F.