Recipes

Whole Wheat- Masa Pumpkin Muffins

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I don’t bake often because all the recipes I find are usually filled with sugar and/or oil; both of which make me cringe at thinking about putting all of that in 12 little muffins.  I was thinking yesterday what can I do to make a yummy baked good without all the sugar and oil and I came up with these yummy little things.

For these muffins I used pumpkin puree instead of oil and I used a little bit of agave nectar to add a touch of sweetness.

Whole Wheat-Masa Pumpkin Muffins

Makes a dozen muffins

Prep Time: 20 minutes

Cook time: 10-12 minutes

Ingredients:

  • 1 cup whole wheat flour
  • 2 cups masa harina or fine yellow cornmeal
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup pumpkin puree
  • 1 2/3 cups unsweetened almond milk or other non-dairy milk
  • 2 teaspoons coconut vinegar or apple cider vinegar
  • 1 tablespoon agave nectar

Directions:

Preheat oven to 400F and either lightly grease or line a cupcake pan

  1. In a medium bowl stir together the almond milk and coconut vinegar, set to the side for 10 minutes.
  2. In a large bowl mix together the whole wheat flour, masa harina, baking powder and salt.
  3. Whisk the pumpkin puree and agave into the almond milk.
  4. Stir the wet ingredients into the dry and stir until just combined.
  5. Fill a 12 cup muffin pan and bake for 10-12 minutes, until lightly browned.

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Hot News

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I know I tweeted yesterday about a new recipe that I have been working on for Coconut-Lime Tofu and I had planned to present you with a recipe…..but I changed my mind and decided that it was so delicious I am going to present it to my testers and feature it in my next ebook. So yes the cats out of the bag I am starting another e-book!

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Super Easy Enchiladas

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Quinoa and Black Bean Enchiladas

Enchilada Sauce:

  • 1 (150z) can of diced tomatoes, no salt added
  • 2 garlic cloves, minced
  • 1T chili powder
  • 1t onion powder
  • 1t Italian seasoning
  • salt and pepper

Put everything in the blender and blend until smooth.  Taste for salt and pepper.

Quinoa and Black Bean Filling:

  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 cup of cooked quinoa
  • 1 (15oz) can of black beans, drain and rinsed
  • 1/2T chili powder
  • 1T olive oil
  • salt and pepper

In a large saute pan heat the oil over medium-high.  Add the onions to the pan and saute for 5-7 minutes until translucent.  Stir in the garlic and cook for 1 minute.  Stir in the spices and then the quinoa and beans.  Taste for salt and pepper.

  • 1 cup shredded vegan cheese, 1/2 cup for top and 1/2 cup for filling
  • 8 small tortillas

Assembling:

Preheat oven to 375F.

Pour a quarter cup of enchilada sauce into the bottom of a baking dish. Take 2 tablespoons of filling and a sprinkle of cheeze, wrap and place in the baking dish; repeat 7 more times.

Top with the remaining sauce and  reserved 1/2 cup of cheeze. Cover the baking dish with tin foil and bake for 10 minutes.  Uncover and bake for 5 more minutes until the cheeze is melted and bubbly.  Then if you want to you can turn the broiler on to high and broil for 3-4 minutes until the cheeze melts a little more and is slightly browned.

I know you are all probably wondering what cheeze did you use that melts that well and looks so ooey gooey good? It was Galaxy Nutritional Foods vegan rice block cheeze. I am really weird about vegan cheezes and sometimes have tummy issues with soy based ones  but this rice cheeze was really delicious.  I was shocked to see how well it melted as well as how tasty it was! I also tired the vegan cheeze slices and vegan rice cheeze slices and they were all really delicious as well.  I love how the melt perfectly and they flavor is really delicious. I used the slices in quesadillas, on top of veggie burgers and for grilled cheeze (my favorite).

On the 3rd Day…

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Our next giveaway is sponsored by Erewhon; Erewhon makes a number of great hot and cold cereals most of which are organic, gluten free and/or vegan.  I was sent the Crispy Brown Rice Original, Cocoa Crispy Brown Rice and Raisin Bran to try. The Crispy Brown Rice are just like the ones I had as as child but way better and made brown rice and there is almost no sugar in them.  The Raisin bran was okay, not my favorite but I love how much dietary fiber and protein are in them.  As for the Cocoa Crispy Brown Rice they were made into a wonderful holiday treat.

Chocolate Brown Rice Crispy Trees

Ingredients:

  • 1 box of Erewhon Cocoa Crispy Brown Rice Cereal
  • 1 cup brown rice syrup
  • 1/2 cup barley malt syrup (or an additional 1/2 cup of brown rice syrup)
  • pinch of salt
  • 3/4 cup peanut butter
  • 1/2 cup vegan chocolate chips

Directions:

  1. Line a a medium sheet pan with parchment paper.
  2. In a small sauce pan over medium low heat the brown rice syrup, barley malt syrup and a pinch of salt until thinned. Stir in the peanut butter until combined.
  3. In a large bowl place the Cocoa Crispy Brown Rice cereal and gently stir in the brown rice syrup mixture until combined.  Let the mixture cool slightly and then stir in the chocolate chips.
  4. Pour the cocoa crispy mixture onto the making sheet and press into a 1/2 inch layer.  Let it set up for 1 hour and then use a cookie cutter to cut out shapes or just cut into squares.


TO ENTER: This giveaway is open until December 4th at 6am. This giveaway is open to U.S. Residents.

The Winner is: Megan @ Sweet On  sweeton.tumblr.com


1. What is your favorite holiday treat?  (required)

Additional Chances to win (PLEASE LEAVE A SEPARATE COMMENT FOR EACH ENTRY; also if you already do any of these ie. follow me on twitter/facebook, ect it counts so leave a comment).

  1. Visit the Erewhon site and tell me which cereal you’d like to try.
  2. Tweet about this giveaway “I want to win @cookveganlover #erewhon Giveaway http://wp.me/pFVWo-1jD”
  3. Follow me on Twitter.
  4. Like Cook.Vegan.Lover. on Facebook.

Don’t forget to enter the Oh Nuts Giveaway going on until December 7th! – Enter Here.

My Holiday Cocktail of Choice

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Vegan Bloody Mary

Serves 2

  • 3 cups spicy tomato juice
  • 3 tablespoons drained prepared horseradish
  • 1/2 cup vodka
  • 2 teaspoons vegan worcestershire sauce
  • 2 tablespoons lite soy sauce
  • 3 tablespoons lemon juice
  • 1/4 teaspoon freshly ground pepper
  • carrot sticks, for garnish
  • Celery Salt and Cayenne to garnish rims of glasses

Directions

In a pitcher, stir together tomato juice, horseradish, vodka, vegan worcestershire sauce, soy sauce, lemon juice, and pepper.
Wet the rim of 2 pint glasses with lemon juice and dip into a mixture of celery salt with a pinch of cayenne. Fill the glasses with ice and pour the tomato mixture over. Garnish with a lemon slice and a carrot stick.

Baked Spinach & Artichoke Dip

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Baked Spinach and Artichoke Dip

I have made other spinach and artichoke dips in the past using sour supreme, vegan mayo and/or vegan cream cheese and I have been wanting to create something a little healthier but still just as tasty.  This recipe replaces the vegan dairy/mayo alternatives with navy beans.

Ingredients:

  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 3 cups baby spinach
  • 1 (6oz) jar of marinated artichoke hearts, roughly chopped
  • 10 sundried tomatoes packed in olive oil, sliced
  • 1 (14oz) can of navy beans, drained and rinsed
  • 1/4 cup vegetable broth
  • salt and pepper
  • 1 Tbsp nutritional yeast (optional)

Directions:

Preheat oven 350F

  1. In a medium skillet heat the olive oil over medium high heat; add in the onion and cook for 5-7 minutes until soft.  Stir in the garlic and cook for 1 minute. Add the spinach and cook until wilted. Remove from the stove and place in a bowl; set to the side.
  2. In a food processor or blender process the beans with the vegetable broth until smooth.
  3. To the bowl of spinach add the artichoke hearts, sundried tomatoes, nutritional yeast and pureed beans; stir to combine well. Season with salt and pepper to taste.
  4. Bake for 30-35 minutes until browned and bubbly.

Serve with vegetable sticks, pita or crackers.