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.

Hungry Hungry Hippie - Quinoa Granola

This recipe is the motherload when it comes to nuts and seeds!  If you want a powerhouse of nutrients in one dish - this would be ideal.  Eat it as a snack or with milk for cereal - what a start to your day!

Ingredients:

• 1 cup whole rolled oats (certified gluten free)
• 1 cup buckwheat (either groats or uncooked hot cereal mix is fine)
• 1/3 cup quinoa (I used 1/6 cup each of of red and regular quinoa)
• 2 T chia seeds
• 3/4 cup raw almonds, coarsely chopped
• 1/4 cup raw pumpkin seeds
• 1/4 cup raw sunflower seeds
• 1/4 cup raw walnuts, coarsely chopped
• 1/4 cup shredded coconut
• 2 tsp cinnamon
• 1/3 cup dried cranberries
• 1/3 cup raisins
• 1/2 cup maple syrup
• 1/2 cup coconut oil, melted

Directions:

Directions:

In large mixing bowl, combine dry ingredients (first 4 listed).

Chop nuts and add to the bowl along with seeds and coconut.

Mix well.

Add liquids (melted coconut oil and maple syrup).

Mix well.

Spread onto a baking sheet lined with parchment paper.

Bake for 60 minutes at 225 degrees.

Let it cool and then break apart (you don’t need to actually break it, it crumbles pretty easily if you just brings the ends of the parchment paper together). 

Original Recipe at the Hungry Hungry Hippie.

Vegan Blueberry Oat Pancakes

Ingredients

1 1/4 cup rolled oats
1/2 cup whole wheat flour (use gluten-free if you wish)
2 tsp Baking Powder
1/2 tsp Vanilla Extract
Couple pinches of Sea Salt
1/4 tsp Cinnamon
1 1/2 cups unsweetened Almond Milk (Or Rice, Hemp, Soy…)
2 Ripe Bananas
1- 1 1/2 cups fresh or frozen blueberries (I used frozen that were thawed out a bit)
Extra Virgin Olive Oil or Coconut Oil (for skillet)

Slow Cooked Whole Grain Cereal

You can either use one package of Kashi 7-Grain Pilaf, or any whole grains you desire.  (Whole oats, whole wheat, brown rice, barley, sesame, rye, buckwheat, millet, etc) - equal to 1 cup of grains and 5 cups of water.  

1 cup grain mix

5 cups water

1 tsp salt

You can double this as long as the ratio is the same.  Cook overnight in a slow cooker.  

The last 30-60 minutes of cooking you can add craisins for a bit of sweetness.  You can also drizzle agave or sprinkle stevia over it.  Great for crazy mornings!

Rip's Big Bowl

Start your day off right!  This is one powerful breakfast.  You can vary the ingredients based on the fruit in season, and use fresh or frozen fruit.  It only serves one.

1/4 cup of old-fashioned oats

1/4 cup grape-nuts or ezekial brand equavalent

1/4 cup bite-size shredded wheat

1/4 cup Uncle Sam Cereal

1 T flaxseed meal

2 T raisins

1/2 handful of walnuts

1 banana, sliced

1 kiwi, sliced

1 grapefruit

3/4 cup plant-based milk such as coconut or almond milk

Directions:

Toss all of the ingredients except the grapefruit and plant-based milk in a bowl.  After cutting the grapefruit in half, use a small, sharp knife to remove the segments.  Add the segments to the top of the bowl and squeeze in the juice.  Top the bowl with plant-based milk.

Variation:  Add peaches, cherries, mangoes, blueberries, or red grapes.

From the book Forks over Knives

Carly's Baked Oatmeal

My sister shared this recipe with me.  She got it off of Cooking Light and I tweaked it a little bit to make it dairy free.  You could even make it gluten free if you used gluten free oats.

Ingredients:

2 cups uncooked quick oats

1/2 cup brown sugar

1/3 cup raisins

1 T chopped walnuts

1 tsp baking powder

1 1/2 cups of coconut or almond milk

1/2 cup applesauce or 1/2 cup pumpkin puree

2 T Earth Balance butter

1 T ground flax mixed with 3 T water (let sit for a minute)

1/4 cup of diary free mini chocolate chips (optional)

Cooking spray

Directions:

1. Preheat oven to 375°.
2. Combine the first 5 ingredients in a medium bowl. Combine the milk, applesauce, earth balance butter, and flax mixture. Add milk mixture to oat mixture; stir well. Pour oat mixture into an 8-inch square baking dish coated with cooking spray. Bake at 375° for 20 minutes. Serve warm.

Pumpkin Waffles

You can tell we like pumpkin stuff around here.  I am a big fan, and the kids are gaga for pumpkin bread.  Today was a lazy Sunday evening so we made these pumpkin waffles from the cookbook, 1,000 Vegan Recipes by Robin Robertson.  I got it for Christmas from my mom, and figure I have a loooong time before I will need another vegan cookbook!  

Ingredients:

1 3/4 cups of all-purpose flour (I doubled the recipe and used half whole wheat)

1/3 cup of sugar (you could also use agave syrup)

1 T. baking powder

1/2 t. salt

1 t. ground cinnamon

1/2 t. ground ginger

1/2 t. ground allspice

1/2 t. ground nutmeg

1 cup soy, almond, or coconut milk

1/2 cup canned solid-pack pumpkin

2 T. canola or grapeseed oil

1 t. vanilla

Directions:

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, ginger, allspice, and nutmeg.  Set aside.

In a separate bowl, whisk together the almond milk, pumpkin, oil, and vanilla until really well blended.  Add the liquid ingredients and blend with a few swift strokes until just combined.

Ladle 1/2 cup of the batter onto the hot waffle iron.  Cook until done, 3 to 5 minutes.  Make sure your waffle iron is sufficiently oiled or sprayed with non-stick spray.

You can add pecans, dairy free chocolate chips, or walnuts.  Enjoy!