"Groatmeal" from Rawfully Tempting

I was very intrigued by this recipe, not only because I love sprouting stuff, but because I already eat steel cut oats on a daily basis.  

Ingredients:

1 - 2 cups of whole oat groats, "naked oats, or hulless oats, soaked overnight.

1/4 cup almonds, soaked, 2 hours

1 - Tbsp chia seeds

Topping Suggestions: Raisins, coconut, apples, bananas, berries, slivered almonds, etc.

Directions:

Rinse and drain oats and almonds thoroughly. Gently pulse in food processor.

Transfer to a bowl. Add chia seeds, pinch of sea salt, raisins, shredded coconut, chopped apples, or whichever toppings you like. Sweeten with honey or maple syrup and/or sprinkle with cinnamon. In the winter, you may like to warm this in the dehydrator for a bit.

Pour in some fresh nut milk  ENJOY!

You can find the original recipe here.

Spring Vegetable Soup

Ingredients

1 tbsp (15 ml) of vegan butter (Earth Balance soy free is best)
2 shallots, chopped
1/4 cup (50 ml) of basmati rice (I used organic brown basmati rice)
5 cups (1.25 ml) vegetable stock
1/2 tsp (2 ml) of salt
2 cups (500 ml) baby spinach
1 cup (250 ml) green peas (fresh or frozen)
1 head of boston or butter lettuce (can also use romaine)
1 green onion, chopped
2 tbps (30 ml) fresh mint, divided
4 tbps (60 ml) plain greek yogurt 

Directions

In a large pot, melt butter over medium heat. Add shallots and cook, stirring gently, until softened but not browned (about 4 min)

Add rice and stir for 1 minute. Add stock and salt and bring to a boil. Reduce heat and simmer, partially covered, until the rice is tender. 10-12 minutes.

Stir in spinach, peas, lettuce and green onion and simmer until vegetables are wilted and soft, 2-3 minutes.

Remove from heat and let cool for a few minutes. In a blender, puree the soup in small batches until smooth. Return to pot and stir in 1 tbps of the mint. Reheat over medium heat until steaming. Adjust seasoning as needed.

Serve in warmed bowls and garnish with greek yogurt and remaining mint.

Makes 4 servings.

Chocolate Muffins with Zucchini

I made these this morning and adapted them from the Happy Herbivore's version. 

Ingredients

1¼ cups whole wheat pastry flour

¼ cup unsweetened cocoa

1¼ tsp baking powder

¾ tsp baking soda

½ tsp salt

1 tsp cinnamon

2 T ground flax seed mixed with 6 T water - mix and then set aside

½ cup raw sugar (I used organic evaporated cane juice)

½ cup unsweetened applesauce

¼ rice milk cup 

1 tsp vanilla extract

1 cup shredded zucchini

Instructions

Preheat oven to 350F. 

Spray paper or silicone liners with non-stick spray.

Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. 

In another bowl, mix the ground flax seed mix with applesauce and sugar. Add in rice milk , vanilla, and zucchini. Stir until evenly combined. Add flour mix to wet mix and stir until just combined. Spoon batter into greased muffin pan and bake 18-20 minutes. 

These muffins can be frozen.

The Second Best Pumpkin Muffins

This recipe is adapted from The Best Pumpkin Muffins by Post Punk Kitchen.  That is why they are the second best and not THE best!

1 3/4 cups all-purpose flour (I did half organic white and half wheat)
1 1/4 cups sugar (I used organic evaporated cane juice)
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (Fresh or from a can; do not use     pumpkin pie mix)
1/2 cup soy milk
1/2 cup vegetable oil
2 tablespoons molasses

Preheat oven to 400°F. Lightly grease a twelve-muffin tin.  Makes about 18.

Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.

Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.

Banana Chocolate Chip Millet Muffins

Originally found in the cookbook Peas and Thank You by Sarah Matheny (but adapted a bit)

Ingredients:  

2/3 cups millet

1 1/2 cups whole wheat pastry flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

2 bananas, mashed

1/2 cup organic brown sugar

2 Tbsp olive oil

1 tsp vanilla extract

1/2 cup dark chocolate chips (preferably dairy free)

Directions:

Preheat oven to 375 degrees.  Line a muffin tin with silicone muffin cups if you have them, or paper if you don't.

Place millet into a food processor, spice mill, or high-speed blender.  I used a coffee grinder, though I have no idea why we have one since we don't drink coffee.  Pulse into fine texture.

Pour into a large bowl and then add the pastry flour, baking powder, baking soda, salt, and cinnamon.

In a smaller bowl, combine the mashed bananas, brown sugar, oil, milk, and vanilla.

Add the wet ingredients into the dry and then stir until just combined.  Then add the chocolate chips.  I use the dairy, nut, and soy free Good Life Chocolate Chips.

Spoon batter into muffin cups.  Bake for 17-19 minutes.  Cool on a wire rack and enjoy!  Makes about 18.

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