Photo: Brad Klopman
My mom's the best. She's not vegan or even vegetarian, but when I visit her she stocks up on various vegan foods and desserts, trying new recipes. She even cooks and bakes weeks in advance and then freezes it all for my arrival.
When my husband Brad and I visited last month, these muffins were waiting. After everyone went to sleep, we quietly crept back up to the kitchen and ate them again at midnight. They're that good.
This recipe comes from The Joy of Vegan Baking.
Vegan Blueberry Lemon Muffins
2 cups unbleached All Purpose Flour (I used bleached.)
1 1/2 teaspoons Baking Soda
1/2 teaspoon Salt
2 Lemons for Lemon Zest
3/4 to 1 cup Sugar
1 cup Rice Milk or Soy Milk or Almond Milk (I used Almond Milk.)
1/3 cup Canola Oil
1 teaspoon Lemon Extract (I didn't have any, so I squeezed about 1 teaspoon of the lemon's juice.)
1 tablespoon White Vinegar (I used Apple Cider Vinegar.)
1 1/2 cups Fresh or Frozen Blueberries (If I use frozen, I put them in a bowl with hot water for a few minutes to thaw and then rinse thoroughly, otherwise the blue color runs into the batter.)
1. Preheat oven to 375 for 15 minutes. Lightly grease a muffin tin. (I used cupcake holders instead.)
2. In a medium blow, combine together flour, baking soda, salt, and lemon zest.
3. In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.
4. Add the dry ingredients to the wet ingredients, stir until just combined. Don't over stir.
5. Gently fold in the berries using a rubber spatula.
6. Fill the muffin tins about 2/3rds full.
7. Bake until a wooden skewer (I used a toothpick) inserted into the center comes out clean, about 22 minutes.
8. Remove from the oven and let cook for 5 minutes. After that, remove the muffins from the tins and cool on a wire rack.
When I became vegan, fettuccine alfredo was one of the top things I missed. Over the years, I tried different recipes and nothing really tasted quite like the dairy version, but this recipe comes close. I found it on the Silk website. I tweaked it a bit, and tada! It's awesome. And really easy to make too. If you've been missing alfredo sauce, say hello to your new friend!
get it when people tell me they don't like tofu. In and of itself, tofu is bland and mushy. But you have to think of it as a blank slate. It'll take on the wonderful flavors of what it's cooked with, and, done right, out of the oven or the frying pan, it's delightfully crispy on the outside and soft on the inside. Honestly, there's nothing like perfectly done tofu. More often than not though, when ordered out, it's less than perfect. But I've got a recipe that is pretty hard to screw up. It makes the perfect baked tofu time after time.
I'm often asked what I eat. So lately I've been taking photos of my breakfasts, lunches and dinners to give a peek into what this vegan eats. We'll start with breakfast. Like you, I usually eat the same three or four things.
I veganized this recipe from Food.com; it originally came from a Mexican restaurant called Progresso Tamale Parlor. I deleted a couple of things and added black beans. The original recipe called for twice as much cheese as I included here, so if you like your casserole cheesy, just double the amount. I had Daiya mozarella and Daiya cheddar so I just mixed those, but the original recipe used cheddar and monterey jack. This casserole is very flavorful and it's a flexible template in which to experiment with the ingredients. In the top photo, half of the casserole had more cheese and less olives than the other half, just because of different family predilections. I may even add potatoes next time. Oh, and it's easy to make, too!
Over the years I've tried numerous vegan waffle recipes and let's just say, I've never tried the same recipe twice. But that all changed when I found this recipe on The Viet Vegan. (She veganized the recipe from another site.) Made with flax seeds and coconut oil, this is a healthier option than those made with eggs and vegetable oil.
This is one of my go-to recipes for a quick, nutritious meal. I eat it on plain toasted bread or in a pita with spinach and cut tomatoes, but I also just eat it straight out of a bowl. It's especially good with kale chips. (Here's my recipe for kale chips.) And it's so easy to make! If I had kids, this is what they'd be eating for lunch. Oh, and don't worry about tofu. You'd have to eat copious amounts of tofu, more than you could ever eat, for it to have any adverse affect. Recent clinical studies on men show that eating soy does not influence testosterone levels to any noticeable extent. And there's no direct link of soy to disease. In fact, Asian countries that consume the most soy (Japanese eat it for breakfast, lunch and dinner) have lower rates of disease. Just make sure to buy Non-GMO tofu, GMOs are a way bigger concern.