Monthly Archives: June 2011

Jun 23, 2011

by

in , , , ,

Comment (1)

Another weekend, another half dozen muffins – Carrot apple spice

We had a bag of carrots sitting in the fridge for weeks. They were sad looking carrots, getting a little dull, getting ready to grow and walk themselves out of the crisper, so it was time to do something with them. But I wasn’t sure what to do, J doesn’t like cooked carrots. I thought… carrot apple salad? Meh. I wanted to bake. I found a loophole in the “I don’t like cooked carrots” statement with carrot cake. (since really, who doesn’t like cake?)

My mom used to Morning Glory muffins when I was little, and those are the muffins I had on my mind. She and I had made them together a few times, and they always turned out moist, sweet and delicious. (and rarely lasted for more than a few days)

I got a nice little history lesson in the muffins origins while looking for the recipe. Everywhere I’ve read the recipe was originally developed by Pam McKinstry when she owned the Morning Glory Cafe on the island of Nantucket. I think my mom must have saved the recipe out of an old copy of Gourmet magazine in 1981. However, much like me, my mom never follows recipes exactly either, so she never used eggs for her version, just more shredded apples. In my adaptation I use ground flax seed and water instead.

Morning Glory Muffin


Vegan Morning Glory Muffins  (makes 6 Large Muffins)

2 cups grated raw carrot
1 large granny smith apple, peeled and grated
2 cups all-purpose flour
1 1/4 cups sugar
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 cup coconut
3 tbsp ground flax seed
9 tbsp water
3/4 cup  corn, or canola oil
1 teaspoon pure vanilla extract

  • I put on  of my baking racks in the middle of the oven, and preheated to 350 degrees F.
  • Put the ground flax seeds into a small sauce pan and add the water, heat it up and keep stirring until it becomes thick and gelatinous. Set aside. 
  • In a large bowl, mix together sugar, flour, cinnamon, baking soda, baking powder and salt.
  • In a different bowl whisk the flax seed mixture, oil, vanilla together. 
  • Add the coconut, apple, and carrots to the bowl with the wet ingredients.
  • Pour wet ingredients into the bowl with the dry ingredients and blend together until everything is just moistened. (not too much or else you’ll end up with heavy muffins!) 
  • I sprayed the muffin tins with oil and filled each one with a 1/2 cup measuring spoon. 
  • Bake for 35 minutes (or until a tooth pick comes out clean) 
  • Let them rest for a while, and enjoy!
These are great for breakfast, and were even better the day after. I’ve seen a few places talk about icing them, and I think that would probably work great. I haven’t had much luck with making vegan icing (at least without using Tofutti cream cheese, but I’m going to try and make some later this week.
Jun 21, 2011

by

in , , , , ,

Comments (3)

Sweet and Spicy Cornbread Muffins

I think cornbread might be one of my favourite foods, I’ve tried it in so many different varieties, sweet, spicy, salty, grilled, toasted, and everyone one of them has qualities I just love. This recipe is for sweet and spicy cornbread muffins. They make a great morning snack and pair wonderfully with the chili recipe I made the other day.

Sweet and Spicy Cornbread Muffins
1 cup of flour
1 cup of corn meal
1/2 tsp salt
3 1/2 tsp baking powder
1/2 tsp baking soda
Egg replacer equivalent to 2 eggs (I used ground flax seed seed)
1/4 cup of vegetable oil
1/2 cup sugar or sugar substitute
1 1/4 cup soy milk
1 cup corn kernels (fresh or thawed works great)
1 tsp paprika (or less, depending on your comfort level)
pinch of red pepper flakes
Note: I was making giant muffins (it’s a large tin of 6) so my timing and temperature might not work for you. Just increase the temperature and shorten the time for a smaller muffin.
  • First thing was to thaw out my frozen corn kernels and heat up my flax seed. With the flax seed it’s a 1:3 ratio of ground flax seed to water, so 2 Tbsps of flax and 6 Tbsps water, let it boil for a little bit, and make sure to stir it, then set it aside.
  • Preheat oven 400 degrees F.
  • In a large bowl, mix together the flour, cornmeal, salt, paprika, sugar, baking soda and baking powder.
  • In a medium bowl mix together the soymilk, vegetable oil and the flax seed mixture.
  • add the wet to the dry ingredients, throw in the corn kernels, mix everything together until everything is moistened.
  • Fill muffin cups 3/4 full, and sprinkle a little bit of red pepper flakes on top (if you want to crack a little bit of salt on top too, it tastes great.)
  • leave in the oven 20-25 minutes (check to see if the tops are firm before taking it out!)
  • Take out, eat, and enjoy.

Jun 20, 2011

by

in , , , ,

Comments (2)

Vegan Slow-Cooked Chili – Soup of the Devil.



I started reading about the origins of chili, and I didn’t think I’d find much, because it makes so much sense as a dish. But then I read that chili doesn’t have beans in it, and my mind was blown. No beans in chili? They are so serious about it, there is even a song, one line “If You Know Beans About Chili, You Know That Chili Has No Beans.” In the Official Rule Book of the Chili Appreciation Society International, and their chili cook offs, beans are considered… “filler” and are prohibited.


Since hearing that, part of me wants to attempt a vegan chili without beans, but I’d probably feel sad about it afterwards. A big poor pot of delicious chili… missing some of my favourite ingredients: red kidney beans, black beans or chickpeas.


My favourite quote was:

“Some Spanish priests were said to be wary of the passion inspired by chile peppers, assuming they were aphrodisiacs. A few preached sermons against indulgence in a food which they said was almost as “hot as hell’s brimstone” and “Soup of the Devil.” The priest’s warning probably contributed to the dish’s popularity.” ( More info)

So of course, I had to make some devil soup. There are countless recipes for both vegan chili on the internet and cookbooks, but this is the recipe I threw together for my chili. It was smokey and had rich dark chocolaty undertones to it, but I think it could have been spicier. Next time I’ll finally chop up a jalapeno or two.

Chili con TVP


Vegan Slow-Cooked Chili

2 cans of drained Red Kidney Beans
1 cup of soaked (formerly dried) black beans
1/2 cup of red lentils
1 can crushed tomatoes
1 cup of corn kernels (canned or frozen… or fresh of the cob if you are so inclined)
1 8oz can of tomato paste
6 cups of water
1 large onion, chopped and sauteed
2-4 cloves of garlic (I used 4)
1 tbsp of red pepper flakes
1 tsp paprika
2 bay leaves
2 tbsp soy sauce
1 cup TVP
ground black pepper (as much as you like!)

  • Soak the black beans over night
  • Turn an 8-10 qt crock pot on high.
  • Drain and rinse the canned kidney beans. Add to pot. Add the water!
  • Add the crushed tomatoes, black beans, corn kernels and lentils. Stir in the tomato paste.
  • Saute the garlic, onion, and red pepper flakes with the paprika, and throw in your crock pot when onions become translucent.
  • Toss in the bay leaves, soy sauce, stir in the TVP and add as much black pepper as you’d like. 
  • Stir it all together again, cover, turn the crock pot to low, and cook for 6 hours.
  • Eat and enjoy!

As a result of this, I had a huge amount of chili that fed two of us (with big appetites) for three-four days. On the plus side, it freezes well, so if you end up in chili overload, you can save it for another time!

Related Posts