Double Chocolate Muffins

 This recipe started from Veggie and the Beast. The changes we made are indictated with an *

Ingredients:

• 1 tablespoon flax meal *
• 3 tablespoons warm water
• 3/4 cup black beans (rinse and drain well, if from a can)
• 2 TBS applesauce *
• 2 tablespoons maple syrup
• ½ cup cane sugar
• 1 cup almond milk, room temp
• ½ tablespoon vanilla extract
• 1 1/3 cup oat flour *
• ¼ cup high-quality cocoa
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup white chocolate chips (allergen free and vegan friendly) *

Directions:

1. Preheat oven to 400 degrees.
2. Combine the flax, water, black beans, applesauce, maple syrup, cane sugar, almond milk and vanilla in a blender or food processor, and process until mostly smooth.
3. Add the flour, cocoa, baking powder, and salt to the processor, and pulse until just incorporated. Set aside 2 tablespoons of the chocolate chips, and stir the remaining chips into the batter.
4. Divide batter among 12 well-greased muffin liners, and sprinkle with remaining chocolate chips. Bake for 17-20 minutes, until a knife inserted in the center comes out clean.

Carrot Muffins

 This recipe started from Natural Nurturer . Our changes are indictated with an *

Ingredients

• 2 tbsp ground flax meal
• 5 tbsp water
• 1 cup unsweetened applesauce 
• 1 cup cooked and cooled green lentils about 1/3 cup dry. 
• 1/4 cup applesauce * 
• 1/4 cup unsweetened almond milk or your favorite milk of choice
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 2 tsp apple cider vinegar
• 1 1/2 cups oat flour *
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt  
• 1 cup grated carrot
• 1/2 cup raisins *
  

  Instructions

  • Preheat your oven to 350 ℉ and line a 12-hole muffin tin with liners. Set aside
  • Combine flax meal and water in a small bowl and let it sit for about 5 minutes to let it "gel". This will form a "flax egg" and work as a binding agent in the muffins.
  • After the "flax egg" has has a chance to gel, add it to a blender along with the maple syrup, applesauce, lentils, vinegar, almond milk, and vanilla.
  • Blend until mixture is smooth.
  • Add flour, baking powder, baking soda, salt and cinnamon and process until just mixed.
  • Finally, fold in grated carrots and chocolate chips (if using).
  • Portion batter into prepared muffin tin and top with extra chocolate chips if desired.
  • Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
  • Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely and store leftovers in an air-tight container in fridge or freezer.

Oatmeal Raisin Muffins

We are renovating our kitchen for the next couple of weeks and looking for easy breakfasts that freeze. This recipe starts from skinnyfitalious but we made changes to fit our needs. The changes are marked with *

Ingredients

• 15 ounces chickpeas drained
• 2 TBS flax meal and 6 TBS warm water , mixed together and allowed to rest for 10 minutes *
• 2 tsp vanilla extract
• 1/2 cup sunflower butter creamy *
• 1/3 cup Gluten Free Rolled Oats
• 1/3 cup sugar *
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup raisins *
• 1/2 tsp cinnamon *

Instructions

1. Preheat oven to 350 F. Prepare a muffin tin with muffin liners or greasing it well with oil. 

2. Place all the ingredients except the raisins into a food processor or blender. Blend on high until smooth. 

3. Transfer the batter to a mixing bowl and fold in the raisins. Fill the muffin cavities 3/4 of the way full with the batter.

4. Bake at 350 F 20 minutes or until slightly brown and a toothpick can be removed from the center clean. 

5. Let the muffins sit in the pan 5 minutes before gently removing and transferring to a wire baking rack. 

6. Store muffins in the refrigerator 7-10 days and in the freezer up to 60 days. 

12/28-1/1/2021 menu

 This week's menu is

Monday: Broccoli Cheddar Soup We added a drained and pureed can of chickpeas for a little extra protein and omitted the coconut oil in the aquafaba cheddar. This was served with Engine 2 Corn Muffins 

Corn Muffin recipe
1 1/4 cup oat flour
1 1/4 cup corn meal ground to flour
3 TBS flax
1 cup water
1/2 tsp baking powder
1/2 cup maple syrup
Directions: allow flax and water to set for 5 minutes. Preheat oven to 350. Mix together the remaining ingredients. Makes 12 muffins. Bake for 18 minutes.

Tuesday: A birthday celebration night!!!

Wednesday: Quick Pasta E Fagioli
We used dried Black eye peas and used this recipe for today and Friday. We didn't have zucchini, so we used butternut squash and added mushrooms.

Thursday: Buffalo Cauliflower Wings with Vegan Ranch Dressing we used chickpeas instead of cashews. These are some of the best cauliflower wings we have ever had.

Friday: Tacos with Collard Wraps using black-eyed peas as our protein for New Year's Day. The citrus slaw was wonderful. It made the taco.

Our kitchen is being renovated so there won't be any menus for 2 weeks... 

12/21-12/25

 Monday: Mushroom Stew

Tuesday: Taco Tuesday

Wednesday: Moroccan chickpea stew 

Thursday: Buffalo Chickpea Burgers with slaw and a salad

Friday: Chili We omitted the meat and even the beyond meat and added a little quinoa.

Christmas at my parents. We have no idea what they are preparing. We pray each and everyone of you have a blessed holiday filled with joy, love, peace and miracles.

12/14-12/18 menu

 This week's menu is as follows

Monday: Hearty tomato, bean and veggie soup

Tuesday: Potato Leek Soup We add a can of white beans and puree them instead of the soy milk

Wednesday: Shawarma chickpeas 

Thursday: Jackfruit BBQ sandwich . We are also have baked beans with this meal.

Friday: Mushroom Tacos