Molasses Bran Muffins

I love Molasses...Plus molasses is high in calcium, iron, magnesium, potassium, and vitamin B6

Ingredients

• 1 cup wheat bran (I used bran flakes)
• 1 cup whole wheat flour
• ½ cup unflavored protein powder (I used Vega Almondilla Smoothie Mix)
• 2 Tbsp chia seeds, or ground flax (I used 1 tbsp of each)
• 1 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp cinnamon
• 1 cup almond milk
• 1/3 cup molasses
• 1 1/3 cup applesauce (made from my mom's home grown apples)
• 2 Tbsp oil
• 1 tsp vanilla
• ½ cup raisins
• ¼ cup chopped walnuts

In a medium bowl combine the bran, flour, protein powder, chia, baking powder, baking soda, and cinnamon. 
In another bowl, mix together the almond milk, molasses, applesauce, oil, and vanilla.
Add the bran mixture to the molasses mixture.
Stir in the raisins and walnuts.
Spoon into 12 muffin tin holes and bake at 400 degrees F for 15-20 minutes, or until a toothpick stuck in the middle comes out clean.
Let cool in muffin tin, and then transfer to a cooling rack.
ENJOY!!

Apple Crisp

Nothing smells better than Apple Crisp baking in the oven on a cold fall day.

1/4 cup earth balance margarine
3/4 cup brown sugar, divided
5 tart apples, peeled and sliced
3/4 cup of flour
3/4 cup oats
1 tsp cinnamon
1/2 tsp ground nutmeg
4 tbsp canola oil
2 tbsp almond milk

Preheat oven to 400 degrees. In a skillet, melt the margarine, then add 1/2 cup of the brown sugar.  Cook , stirring constantly, until the sugar has melted. Add the apples and turn to coat in the caramel mixture, then cook for about 10 minutes, stirring frequently, until the apples are cooked but still firm.
Meanwhile, in a bowl, combine the remaining brown sugar with the rest of the ingredients, mixing lightly with the fingertips until the mixture becomes crumbly.
Transfer the apples to a deep pie dish or casserole and top with the crumb mixture. bake for 30 minutes, or until crisp and golden.

Mushroom Herb Pate

2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 lb portabella mushrooms, sliced
1 sprig fresh rosemary
3/4 cup sunflower seeds
zest of 1 lemon
2 tbsp nutritional yeast
pinch of ground nutmeg
1 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
sea salt and black pepper to taste

Heat the oil in a large saucepan, then add the onion and cook over medium-high heat for 5-7 minutes until soft. Add the minced garlic, mushrooms, and rosemary, and cook until the mushrooms are tender. Continue to cook until most of the liquid from the mushrooms has evaporated; cool. Remove the rosemary.
Put the mushroom mixture in a food processor along with the remaining ingredients. Process until smooth, scraping down the sides once in a while. Garnish with fresh herbs. Serve at room temperature with crackers or toast.

Rosti

 

YUMMY!!

 

 

2 lbs potatoes, peeled

1 large yellow onion, very finely chopped

2 tsp sea salt

1/2 tsp black pepper

4.5 tbsp olive oil

3 tbsp fresh chopped chives

2 tbsp fresh chopped parsley

 

Bring a saucepan of water to a boil, add the potatoes and parboil for 4 minutes. Immediately remove the potatoes and place in cold water to cool. Once cool enough to handle, roughly shred them into a bowl. Add the onion, salt, pepper, 3 tbsp oil, chives, and parsley.

Heat the remaining oil in a nonstick skillet over a high heat. When very hot, add the potato mixture, pressing down firmly with the palm of your hand. Reduce the heat slightly, then cook until golden brown, about 7 minutes. Flip and cook the second side.

Great with guacamole!

 

Warm Potato Salad

For the Mayonnaise
1/2 cup soy milk
4 tbsp lemon juice
1/2 tsp Dijon mustard
pinch paprika
about 3/4 cup oil (equal olive and canola)
sea salt

For the Salad
1.5 lbs small red potatoes, diced
1 tbsp chopped fresh dill
1 tbsp snipped fresh chives
1/2 cup finely chopped onion
sea salt
black pepper

To make the mayo place the soy milk, lemon juice, Dijon mustard and paprika in a bowl. Whisk to combine or use a blender. Slowly add the oil in a thin stream whisking constantly until the mayo is thick, then continue with the mixing for 1 minute longer. Chill.

Cook the potatoes in a pan of boiling salted water for 12 - 15 minutes until just tender. drain the potatoes and tip into a large bowl. Set aside until just warm. Drizzle the mayo over the potatoes and gently mix. Let stand for at least 15 minutes to allow the potatoes to absorb the flavors. Stir the dill, chives, and red onion into the potatoes, then season to taste with salt and pepper. Serve immediately.

Mediterranean Pistachio Crusted Tofu

Making dinner with Kirby....yummeeee WOW WOW WOW so very good

Seasoned Tofu
14 oz extra firm tofu
2 tbsp tamari
1 tbsp olive oil
1 tbsp water

Tahini Marinade
2 tbsp sesame tahini
1 tsp tamari
1 tsp freshly squeezed lemon juice
2 tbsp water (depending on consistency of tahini)

Crust
3/4 cup roasted unsalted pistachio nuts
1 tbsp minced fresh basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp crushed red pepper flakes
1/8 tsp sea salt
1/8 tsp freshly ground pepper

Mediterranean Veggies
3/4 cup artichoke hearts, chopped
1 1/2 cups chopped tomatoes
1/2 cup chopped spinach
3 tbsp finely chopped kalamata olives
2 tbsp diced green onion
1 tbsp capers
2 tbsp fresh basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp lemon zest

Dressing
2 tbsp olive oil
1 tbsp freshly squeezed lemon juice
2 tsp balsamic vinegar
1 clove garlic, minced
sea salt to taste
freshly ground black pepper

Rice Noodles cooked according to package directions

Preheat the oven to 375 degrees. Place the soy sauce, olive oil, and water in a baking dish and stir well. Slice the tofu into 4 cutlets and place in the baking dish. Let stand for at least 5 minutes or up to 30 minutes, flipping periodically.
While the seasoned tofu is soaking in its dish, prepare the tahini marinade by placing the ingredients in the small bowl and whisking well. You are looking for a smooth spreadable consistency.
Place the baking dish in the oven and roast for 10 minutes. While the tofu is cooking, prepare the crust. Pulse chop the nuts until they are coarse crumbs. Transfer to a bowl with the remaining crust ingredients and mix well.
Combine the dressing ingredients in a small bowl and stir well. Add to the topping and gently mix well.
Remove the tofu from the oven and coat the top of the cutlets with tahini marinade, using a spoon. Liberally top the cutlets with the crust mixture and bake for an additional 10 minutes.
Stir fry the veggies. Cook noodles, Top noodles with veggies, then dressing, and then tofu.

Vegan Brownies

Kirby you need to post the recipe to these amazing brownies!!! Yummeeee. Made with avocado.

 

The Recipe (thank K)
1 cup natural creamy peanut butter
12 oz chocolate chips
1 1/2 cups white sugar
1 avocado, peeled and pitted
1/2 cup soy milk
1/2 cup canola oil
1 cup whole wheat flour
1 tsp baking powder
1 tsp salt

Preheat oven to 325 degrees. Grease a 9 X 13 inch baking pan.
Melt peanut butter, chocolate chips, and sugar together in a saucepan over low heat, stirring constantly, until chocolate is melted, about 5 minutes. Increase heat to medium and continue stirring until mixture begins to bubble, about 5 more minutes. Remove from heat.
Blend avocado, soy milk, and canola oil in a food processor until smooth. Stir avocado mixture into chocolate mixture until thoroughl combined.
Whisk flour, baking powder, and salt together in a large bowl until well mixed. Add avocado-chocolate mixture to the flour mixture; stir until just combined. Pour batter evenly into the prepared baking pan.
Bake in the preheated oven until the edges begin to become crisp, about 20 minutes. Cool brownies completely before cutting and serving.