Yield: approximately 3 cups
I took this deliciously different spread to a lovely Easter feast today (see Vegan Quinoa Pilaf with Leeks, Edamame, Red Chard and Mushrooms). The recipe is the result of my accidentally overcooking the lentils. I substituted edamame in the pilaf and created this winning spread from the lentils. You ‘gotta love those happy accidents. And I know you’ll love this dish too.
Yield: 15 or so muffins
I can’t believe it, but when I went to add the label for this post, I realized that I have no other muffin recipes posted. How can that be? I better get busy and rectify that situation and these moist extra-special “bakeshop” muffins are a fine place to start. Enjoy them with your morning coffee or tea or, heck, as I just did for an afternoon snack.
Muffin batter:
1 cup whole wheat flour
1 cup self-rising flour
1 cup Bran Buds cereal
1/4 cup brown sugar or maple syrup
1 tablespoon cinnamon
1 cup apple butter (or any fruit butter you like; fruit butters contain no butter)
1 tablespoon baking soda
1/2 cup canola oil
1 cup soy milk (unsweetened, plain, vanilla, lite or regular)
Vegan Bran Buds Streusel (recipe follows)
Preheat oven to 400 degrees. Line 15 muffin tins with muffin papers and set aside. In a large mixing bowl combine first 5 ingredients. In a small cup or bowl, combine apple butter and baking soda and stir until foamy. Make a well in the center of the dry ingredients and add the apple butter mixture, oil and soy milk. Stir with a wooden spoon just until completely combined. Using an ice cream scoop, place equal amounts of dough into each tin. Divide streusel evenly among muffins and make for 15-17 minutes or until a wooden pick inserted in the center comes out clean.
Vegan Bran Buds Streusel:
1/4 cup whole wheat flour
1/4 cup self-rising flour
1/2 cup Bran Buds cereal
2 generous tablespoons vegan butter, softened (I like Earth Balance)
pinch cinnamon
1/2 cup soy milk
Mix with fingers until all ingredients are uniformly combined.
Yield: 4 servings (or 8 with a hearty side and/or salad)
This is from my “higher protein” series of recipes, great for weeknights, but special enough for company. The sauce is creamy, tangy, delicious and satisfying–a perfect foil for the crisp-coated tempeh–but it doesn’t contain greens, so be sure to serve a side or salad of something dark and leafy.
1/3 cup all-purpose flour (you can use whole wheat for a nuttier coating)
pinch coarse sea or kosher salt
pinch freshly ground black pepper
pinch garlic powder
pinch onion powder
1 teaspoon dried thyme
2-8 ounce packages tempeh, each “slab,” cut into 4 equal pieces (I used the kind with wild rice because rice and mushrooms are so good together, but use whatever protein–including seitan or tofu–that you like
1 + 1 tablespoons vegan butter (I like Earth Balance)
2 + 1 tablespoons olive oil
2 shallots, finely chopped
8 ounces sliced white mushrooms
2 tablespoons Dijon mustard
3/4 cup white wine or sherry
3/4 cup plain soy creamer
Garnish: paprika and parsley, minced or left as sprigs
Preheat oven to warm. Whisk together first 6 ingredients in a shallow bowl and dredge tempeh in the mixture. Meanwhile, in a large cast iron skillet over medium-high, heat 1 tablespoon vegan butter and 2 tablespoons olive oil to shimmering. Saute tempeh for 2-3 minutes or until golden brown on each side. Remove to a serving platter or individual plates and keep warm in the oven. Add remaining tablespoon of vegan butter and olive oil in skillet and, again, heat until shimmering. Add shallot and mushrooms and saute 2-3 minutes or until both begin to soften, stirring occasionally and scraping up browned flour from the bottom. Add mustard and whisk in until smooth. Do the same with the wine, followed by the creamer. Simmer, stirring occasionally, for 6-8 minutes or until sauce is reduced by about half. Turn off heat and ladle sauce over tempeh. Garnish with a sprinkling of paprika and a little parsley. Serve immediately.
Source: Unknown (this is an old chicken recipe in my files from many many years ago before I was vegetarian that I have since veganized)
