Showing posts with label frugal vegan baking. Show all posts
Showing posts with label frugal vegan baking. Show all posts

Thursday, February 17, 2011

Gluten Free Strawberry Lemon Poppyseed Muffin Bars

I'm staying at my old house because my X is out of town and cooking for both my sons. It's so nice to have my kids and dog in the same house. It's really the little things in life.

I made a batch of these delicious muffin bars. They aren't very healthy, but they could be worse! They are a cross between a muffin and cake I guess. You could dress it up with a glaze and serve it as a dessert or go simple and sprinkle powdered sugar on it. Whatever you do, make sure it's eaten within a day or so at the most because gluten free baked goods dry out really fast.

Strawberry Lemon Muffin Bars
  • 1/2 c flax meal
  • 1.5 c non dairy milk 
  • 1/2 c olive oil 
  • 1 c sugar
  • 1.5 c chopped frozen strawberries
  • juice and zest of 2 lemons
  • 1 T poppyseeds
  • 1/4 t nutmeg
  • pinch turmeric for color if desired
  • 2 c Bob's Gluten Free All Purpose Baking Mix
  • 1 t baking soda
  • 2 t baking powder
  • healthy pinch salt 


  1. Pre-heat oven to 375
  2. Whisk first 9 ingredients together in a mixing bowl. Beat super well. Let stand for 15 minutes
  3. Sift in the dry ingredients. Mix very well. 
  4. Spray a 9 by 13 pan with cooking spray, bake for 30 minutes, rotating pan after 15 minutes

I also made a big batch of our favorite Thai Tofu Stir Fry using frozen broccoli. 

I'm totally obsessed with hummus filled collard wraps. I can't get enough of them. I've been eating them every single day. I am so sad to hear that many of you in different countries don't have access to collard greens! I wonder if you can grow them? If you have some land, I can send you some seeds if you'd like! 

Monday, January 24, 2011

Chunky Monkey Mug Cake & Banana Pecan Ice Cream (gluten free)

Back in the day, you could always find a pint of Ben & Jerry's Chunky Monkey ice cream in our freezer. My X loved it and it slowly grew on me! The other day I was shopping and a pint caught my eye and I haven't been able to get it out of my head since then.

I made this for dinner for myself Saturday night. It is lower in sugar and fat than most cakes and is gluten free. You could use all purpose flour or whole wheat pasty flour if gluten isn't an issue for you. I used Whole Soy's Plain Unsweetened yogurt. ( speaking of Whole Soy, I received a shipment of their unsweetened plain yogurt and key lime both of which are EXCELLENT.. look for a big yogurt post coming up soon
This individual sized cake is baked in the microwave! You can use a ramekin or a shallow mug

Chunky Monkey Mug Cake (Gluten Free)

  • 2 T soy yogurt
  • 3 T mashed banana 
  • ½ T olive oil
  • ¼ t coconut extract
  • ¼ t vanilla extract
  • 2 T cocoa powder
  • 2 T sugar
  • Scant 1/8 t Kal stevia powder
  • 4 T Bob’s Red Mill Gluten Free Flour
  • Scant ¼ t baking powder

Mix everything together in a ramekin or mug and microwave for 2: 30 minutes. Cool completely in freezer

While cake is cooling make the ice cream & chocolate sauce

Banana Pecan Soft Serve

  • 1 frozen banana 
  • 3 pecans or walnuts 
  • Optional: 1 T mini chocolate chips

Pulse in a food processor until the texture of soft serve ice cream
Chocolate Sauce
1 T coconut oil
2 T cocoa
3 T coffee
2 T sugar
Scant 1/8 t Kal stevia powder

Melt everything together in the microwave for 60 seconds. Whisk well. Cool in freezer. Save extra sauce for another use.
Assemble mug cake on a plate, pour half of the sauce over cake and top with ice cream and chopped pecans or walnuts.

Haha!.. the ice cream slid off the cake before I could photograph it! I dipped a couple the pecans in the chocolate sauce too! Yum!

On a different note, it was 28 below zero this morning (with the wind chill)... I am craving hot and spicy food! I'm testing my Siracha stand in recipe today! If it goes well, look for that in the next day or two. I'm almost out of my Habanero Sauce! 

Friday, January 07, 2011

Frugan: Mac and Peas, 5 Spice Pear Ginger Muffins (sugar and gluten free)

Last night it was cold and blustery outside and I was craving some serious comfort food; specifically Mac and Peas! I cooked up some whole wheat macaroni, pulled out my Vitamix  and blended pasta cooking water, a couple cloves of garlic, 1/2 c white beans and some of my goaty cashew cheese. I undercooked the pasta by 3 minutes and finished cooking it with the sauce. At the end, I added a T of nutritional yeast and peas, a grate of nutmeg and lots of pepper. Yum!

Operation Booty Shrink allows me around 400 calories per mini meal, so I allowed myself 1.5 cups of the creamy goodness. I am finding portion control is getting easier, especially if I eat out of smaller bowls.

I've been hitting the reduced produce bin at my grocery store around 3 times a week. Lately, they have had an abundance of pears, which I scored for $.79/lb. They needed to be used pretty much immediately, so I created a delicious Wheat Free ( and gluten free if you use gluten free oats ) Sugar Free 5 Spice Pear Ginger Muffin. I had some leftover batter, so I used it to top off a healthy Pear Crumble.
Muffins are great because they provide immediate portion control, but I'll be honest. This recipe works better as a bread baked in a 9 by 13 pan for 25 minutes. If you make muffins with it, don't put them in muffin paper. They will stick. I would use a non-stick muffin pan that has been wiped with a bit of oil on a paper towel.

5 Spice Pear Ginger Muffins

  • 2 pears, diced
  • 1.5 T chopped fresh ginger
  • 1/2 t Kal stevia powder
  • 1 T cinnamon
  • scant 1/2 t 5 spice powder
  • 1/4 t salt
  • 3 T olive oil
  • 1 T balsamic vinegar
  • 1 t vanilla extract
  • 3 T psyllium husk or flax meal
  • 1.5 c non-dairy milk of choice ( I used my leftover banananog )
  • 1 C old fashioned oats
  • 3/4 c Bob's All Purpose GF Baking Mix
  • 2 t baking powder
  • 1/2 t baking soda 
Method: Pre-Heat oven to 400

  1. Mix everything together very very well in the order listed. 
  2. Scoop into prepared muffin pans ( around 1/4 c per scoop)
  3. Bake for 30 minutes
  4. Let muffins cool for an hour before eating
  5. If you are making these as squares bake in a 9 by 13 pan for 25 minutes
If you made the muffins, you will have a tiny bit of batter leftover. I used it to make a Pear Crumble and it came out great!
I sliced two pears, put a pinch of stevia, cinnamon and nutmeg in a small baking dish. I topped it with the leftover muffin mix and baked for 30 minutes. Yum and really healthy. No sugar, low in fat and wheat free!

I've been wanting to make a healthier crumble/crisp, so I'm really glad I gave this a try. It pays to experiment! I see many more versions of this in the future. Paired with some cultured almond cream, soy yogurt or ice cream could take it in either a breakfast or dessert direction. I think adding some chopped nuts or seeds would be great too. Toasted sesame seeds would be a fun flavor combo here.

What are your favorite flavors when it comes to crisps and crumbles?

Monday, December 27, 2010

Chocolate Peanut Butter Brownie Pie

I can't believe it. I just lost a HUGE post. uuuggghhhh how frustrating. It said that blogger autosaved, but it didn't. I am so bummed.

To make a long story short. Here is the recipe for my pie.

For the crust you will make a batch of Gluten Free Brownies. Divide the batter into three 9 inch cake pans. Bake for 15 minutes. Now you have two pie crusts ( one you can freeze for future use ) and another crust that you will divide in half and crumble for the topping. Cool the crust completely before filling.

  • 1 box firm silken tofu, drained
  • 1.25 c natural peanut butter
  • 1.25 c packed brown sugar
  • 1 t vanilla extract
  • ½ t cinnamon
  • 1 T instant coffee
  • 1 T balsamic vinegar
  • ¼ t salt 
½  crust crumbled + ¼ t nutmeg
1 c chopped roasted peanuts
  1. Blend the ingredients in a food processor, scraping down the sides as necessary. 
  2. Spoon into pie crust and either freeze for and hour or refrigerate overnight
  3. To serve, sprinkle reserved crust and peanuts on top. 
  4. To gild the lily, add some chocolate sauce  or coconut whipped cream
If you click on the chocolate sauce link, you will also find my recipe for Sugar Free, Gluten Free Banana Bread which is really really good.

If you are looking for my Gluten Fee Carrot Cake with Cream Cheese Icing recipe, click HERE.

I have been eating food other than cake and desserts!

Moroccan White Beans and Veggies over Barley ( topped with yummy sauces! )

Balsamic Tofu with Barley and Kale

Blogger is really acting up, I'm going to stop here because I don't want to lose this post too

Friday, December 17, 2010

Frugan: Creamy Tomato Soup & WholeSoy & Co Recipes

Creamy tomato soup is probably one of my go to comfort foods. Growing up, it was a special treat when my mother would get canned soup. ( It was our junk food! )

It is simple to make your own healthy and delicious soup in 20 minutes if you have some cooked white beans on hand.

Creamy Tomato Soup

  • 2 T olive oil
  • 6 cloves crushed garlic
  • 1/4 t red pepper flakes ( if desired )
  • pinch allspice
  • 1 t dried basil
  • 1/4 t marjoram
  • 1 large onion, diced
  • 1 medium carrot, diced
  • Pinch salt/pepper
  • 1 T balsamic vinegar
  • 1 c vegetable stock 
  • 3 c canned tomatoes 
  • 15 oz white beans 
  • 1/2 c fresh herbs of choice ( basil, cilantro, dill, parsley )
  • 1/4 c nutritional yeast 
  • Salt/pepper to taste

  1. In a heavy bottomed soup pot add oil, garlic and dried spices.
  2. Turn heat to medium and cook until the garlic becomes very fragrant
  3. Add onion, carrot, pinch salt and pepper; cook well, stirring frequently for 3 minutes. 
  4. Deglaze with vinegar; add stock. Cover and turn heat to high. Cook for 10 minutes
  5. Meanwhile, add the tomatoes and white beans to a blender and blend until super creamy
  6. Add tomato/beans to the soup, turn heat down to medium, cover and cook until hot. 
  7. Stir in herbs and nutritional yeast. Taste and adjust salt/pepper levels. 
Yum yum and really easy. This soup freezes well and actually improves chilling out for a couple of weeks. The fresh herbs really infuse the flavor when they are frozen.

Here's the link to the WholeSoy & Co website where I'm the week's featured chef! You can find my recipes for Red Pepper Soup, Scallion Flatbread, Sweet and Savory Cranberry Crostata and Chocolate Mint Cupcakes HERE. They have a lot of great recipes from talented chefs many of us know well from the blogosphere.