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VeganMoFo III

I was bored of toast, and therefore needed some muffins to go with my breakfast smoothies.  Breakfast is likely my favourite meal, since most breakfast foods are awesome.  Who doesn’t love a meal that can consist of fruit and greens smoothies, pancakes, waffles, oatmeal (you haven’t seen oatmeal until you’ve seen the crazy oatmeal I cook up), muffins, fruit salads, hash browns, and so forth?  I also believe in eating big at the beginning of the day.  Some people would disagree with me, but I find my body likes this system best.  Then, you have the whole day ahead of you to use up the energy from that big meal, whereas if supper is you’re biggest meal, you’ll be going to sleep not that long after eating it.  I also like simultaneous breakfast lunch.  I know, there’s another word for that, but mine’s cooler.

This batch of muffins turned out amazing, and they’re healthy enough to actually be included in my normal everyday breakfast.  No sugar, no wheat flour (although I’ve added wheat germ), no oil, but lots of delicious flavours.  This is a severely altered version of a recipe I found in the Zen Monastery Cookbook; I’ve used the base recipe from their orange pecan muffins for a few different modifications, as its proportions just seem really nice.  I also think the citrus helps to make them rise all lovely-like, and therefore gives them a nice texture.

Oh, and these are made with stevia.  I know, some people aren’t fans.  However, I actually really, really like the taste of the stuff, as long as you add just enough.  Don’t go overboard.  Stevia is strong stuff, and a teaspoon can be as sweet as a cup of sugar.


Orange-Blueberry-Banana Breakfast Muffins

-2  1/4 cups light spelt flour

– 1/2 cup wheat germ

– 2 tsp baking powder

– 1 tsp salt

– 1/2 tsp baking soda

– 1/4 tsp white stevia powder

– flax seed for decoration, optional

– banana egg replacer for 2 eggs (mash a banana with 1/2 tsp baking soda.  Usually it’s 1 tsp, but there’s already another 1/2 tsp of baking soda in this recipe.)

– 1 cup orange juice, plus 2 tbsp of orange juice concentrate

– 1 cup blueberries, fresh, or thawed from frozen (or partially thawed, if you forgot to thaw them ahead of time, like me.)

Preheat oven to 375.  Coat muffin tins with non-stick spray or a light coating of oil.

Blend the flour, wheat germ, baking powder, salt, baking soda, and stevia powder together.  In a separate bowl, mix the banana eggs, orange juice, and blueberries.  Mix the wet ingredients into the dry until just blended.  If it seems a little too thick for muffins, add a little more orange juice.

Spoon into muffin tin, and if desired, sprinkle with flax seeds.  Cook for 25 min, until a toothpick comes out clean.

Avocado Cucumber Rolls
Oh, and since I missed blogging yesterday, here’s another quick mini- recipe. Sometimes, if I have leftover rice, I just mix a little rice vinegar, a sprinkle of salt, and a half spoonful of veg-friendly sugar with it to make a dressing for the rice, and use it as though it were sushi.  I know, this may be blasphemy, but to be fair, when I actually make sushi rice, it comes out beautifully.  For these rolls, I added lots of avocado and thinly sliced cucumber, and a little wasabi.  Actually, it was a lot of wasabi…mmmmm.


Since that title seemed to get everyone’s attention in one of my first ever blog posts…

Now, for another addition to my attempts at blogging for VeganMoFo III
A brief post for today.  I was rummaging through a garage sale looking for something to turn into a sculpture for art class, when I came across a simplified ice cream maker that uses a pre-frozen tub to chill the ice cream.  Glee!  Took it for its first run on Sunday, and created this.


I think I overfilled it a little bit, because it was freezing somewhat slowly, yet when I started scooping it out, the remainder froze really fast.  The whole process from mixing ingredients to eating ice cream took just over half an hour, and that was with my miscalculations.  I’m excited to try again!

This particular ice cream was made from coconut milk, blended frozen blueberries, fine turbinado sugar, Cocoa Camino cocoa powder, almond slivers, unsweetened shredded coconut,  and almond extract.  Yeah, we went a little crazy.  It was actually delicious, although a little too almond-y.  Less almond extract next time.

On top, you may notice some sprinkles.  Vegan sprinkles!  In one of the issues of Vegetarian Times recently, there was an article on vegan donuts, where they called for vegan sprinkles in a recipe.  I scoffed at this, thinking, “Sure, I bet in some big city you can find vegan sprinkles, but what about those of us living in small cities?  I’ll never come across those, and that is so not a realistic ingredient to call for in a recipe!”  Yet, when I was perusing a health food store that I don’t go to that often, guess what I found!

Ice cream with sprinkles.  I feel like I’m seven.  Oh, and in keeping with the seven-year old theme, here’s a pic I took today whose colours delight me.

Blue Violet to Be

VeganMoFo III

Long time, no internet…I needed a break from updating and keeping track of too many different accounts for awhile.  However, I decided to start blogging again (likely with more pictures, less text, to keep things manageable) for VeganMoFo the III (Vegan Month of Food).  This will mean blogging every day, or almost every day, for the rest of the month.  So, sometimes it will be short cooking tips, or pictures of simple meals, and other days I will post some of the more complex recipe posts I’ve been putting off (like puris…).

Now, in honour of official World Vegetarian Day, I give you what I ate for supper-

Simple Sesame Greens, Zucchini and Beets

Greens on Soba


– zucchini, chopped into half rounds

– a small beet, also chopped into half rounds

– a minced  green onion

– a leaf or two of kale, chopped

– a couple teaspoons to a tablespoon of cooking oil

– sesame seeds, as many as you like

– a splash of sesame oil

– soba noodles (if you’re rich, go for the real ones, but if you’re poor, you can get ones that are partially buckwheat flour, partially wheat flour)

Frying Pan
Cook your soba noodles following the instructions on the package.  Chop your veggies, heat your cooking oil in a frying pan, and sauté the beet, zucchini and onion for a minute or two.  Add your kale, sesame seeds, and a little sesame oil, and cook until the kale just begins to wilt.  Don’t over-cook.  Eat the veg over the soba noodles.


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