June 27, 2012

Vegan Almond-Bran-Raisin Mini Muffins

1 cup wheat bran
1 cup whole wheat flour
½ cup whole rolled oats
½ cup golden raisins
1 tsp baking soda
1 tsp baking powder
1 cup almond milk
¼ cup honey
¾ cup unsweetened applesauce
½ cup chopped almonds (reserve 3 tbsp)
2 tbsp vegetable oil
2 Ener-g Egg Replacer “eggs”
3 tbsp. brown sugar

In a large bowl, mix the wheat bran, flour, oats, raisins, baking soda, baking powder and almonds. In another bowl mix the milk, honey, applesauce, oil and vegan eggs. Gradually add the dry mixture to the wet mixture and mix thoroughly. Pour mixture into a greased mini muffin pan. In a small bowl, mix 3 tbsp brown sugar and 3 tbsp chopped almonds. Sprinkle mixture on top of muffins and bake at 400 for 12-15 minutes until golden brown.

Makes about 30 minute muffins.

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June 27, 2012

Vegan Banana-Nut Bran Mini Muffins

½ cup Earth Balance vegan butter
½ cup brown sugar
2 Ener-g Egg Replacer “eggs”
2 ripe bananas, mashed
1 cup whole wheat flour
½ cup wheat bran
½ cup whole rolled oats
1 tsp baking soda
½ cup chopped almonds (reserve 3 tbsp)
3 tbsp brown sugar

In a large bowl, mix flour, wheat bran, oats, baking soda and chopped almonds and set aside. In another bowl mix vegan butter, brown sugar, vegan eggs and mashed bananas and mix until smooth. Slowly add the dry ingredients to the wet, mixing thoroughly. Pour into a greased (use vegetable oil) mini muffin tin. In a small bowl, mix 3 tbsp chopped almonds and 3 tbsp brown sugar. Sprinkle mixture on top of muffins and bake at 375 for 12-15 minutes until golden brown.

Makes about 30 mini muffins.

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April 24, 2012

Vegan Red-Lentil Dal

1 ¼ cup red lentils, rinsed and sorted
14.5 oz low-sodium vegetable stock
½ tsp tumeric
2 tbsp olive oil
5 garlic cloves, finely chopped
1 ¼ tsp cumin seeds
½ tsp crushed red pepper flakes
2 large tomatoes, seeded and finely chopped
¼ cup fresh mint, finely chopped
½ tsp sea salt

In a medium pot, combine lentils, vegetable stock and turmeric. Bring to a boil and then reduce heat to a simmer. Cover pot with a lid and cook for 20 minutes, until lentils are cooked. Meanwhile sauté olive oil, garlic, cumin seeds and red pepper flakes in a small saucepan on medium heat until fragrant, about 3 minutes. Once the lentils are cooked, add the olive oil and spice mixture to the lentils. Then add the chopped tomato and mint. Season with sea salt. Stir and serve warm over brown rice. You can also serve this dal as a warm dip with pita points or pita chips.

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January 30, 2012

Vegan Whole Wheat Sweet Potato Almond Mini Muffins

1 cup whole wheat flour
½ c all-purpose flour
½ cup brown sugar
2 tsp. baking powder
⅛ tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
1 cup sweet potato puree
¼ cup unsweetened applesauce
¼ cup vegetable oil
½ cup finely chopped almonds

Crumb Topping
¼ cup finely chopped almonds
¼ cup brown sugar
1 tsp cinnamon
¼ tsp. nutmeg
Earth Balance vegan butter

Sift all the dry ingredients and set aside in a medium mixing bowl. In a large mixing bowl, mix all the wet ingredients. Add the dry mixture to the wet mixture, mixing thoroughly. Spoon into a greased mini muffin tin. In a small bowl, mix the crumb topping ingredients minus the vegan butter. Slice a tiny amount of Earth Balance vegan butter onto each muffin and then sprinkle with the crumb topping mixture. Bake at 375 for 20 minutes, until lightly golden. Makes roughly 3 dozen mini muffins.

December 5, 2011

Vegan Whole Wheat Pumpkin Bread


1 cup whole wheat flour
2/3 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp freshly ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1/2 cup brown sugar
3 Tbsp pure maple syrup
1 cup pumpkin purée
1/2 tsp vanilla
1/4 cup vegetable oil
1/4 cup apple sauce
1 Tbsp ground flax seed + 3 Tbsp water, mixed and set aside for 3 minutes

1/4 cup chopped walnuts
1/4 cup rolled oats
3 Tbsp brown sugar

Directions: sift all the dry ingredients in a large mixing bowl and set aside. Mix all the wet ingredients in the order listed in another bowl. Slowly add the wet mixture to the dry mixture and mix until well-blended. Pour into a greased and floured bread pan. Sprinkle the top of the loaf with walnut, oats and brown sugar topping mixture. Bake at 350 for 55-60 minutes. Cool completely before serving.

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November 30, 2011

Vegan Banana Bread


This is a wonderful vegan recipe that I found on www.thebakingbird.blogspot.com. The only thing I changed was using vegetable oil rather than canola oil and brown sugar rather than sucanat sugar. Although this isn’t a Mama Bird Home original recipe, it’s too good not to share!

Hope you enjoy it and check out www.thebakingbird.blogspot.com for other yummy recipes. I know I will 🙂

3 large very ripe bananas
1/4 cup unsweetened applesauce
1/4 cup vegetable oil
1/2 cup brown sugar
2 tbsp molasses
1 cup all-purpose flour
1 cup white whole wheat flour
3/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt

Mash the bananas in a large mixing bowl. Add the applesauce, oil, sugar and molasses. In another bowl, sift the flours and mix the baking soda and spices thoroughly. Slowly add the flour mixture to the banana mixture until mixed. Pour into a greased and floured bread pan and bake at 350 for 45-50 minutes. Cool completely before serving.

November 23, 2011

Orange-Cranberry Sauce


12oz fresh cranberries
1/2 cup brown sugar
1/2 cup white sugar
1 cup fresh squeezed orange juice
Zest from one orange

In a stock pot on medium heat, dissolve sugars into orange juice. Once sugar is dissolved, add cranberries and cook until berries pop (roughly ten minutes). Let cranberry mixture cool for 5 minutes and then add the zest. Pour mixture into a food mill to separate the cranberry skins from the cranberry jelly. Pour jelly into your favorite serving compote and chill until set.

October 8, 2011

Creamy Herb Veggie Dip

This veggie dip is protein packed thanks to the Greek yogurt. Much healthier than your traditional mayo-based dip or dressing. It’s so cool and creamy – perfect to accompany your favorite raw veggies

2 cup fat-free Greek yogurt (I like Fage’s 0% – it’s the creamiest!)
1 cup fat-free sour cream
1 tsp dried chives
1 tsp dried parsley
1 tsp dill weed
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
fresh ground black pepper

In a large bowl, mix all the ingredients thoroughly. Chill for an hour before serving with fresh vegetables.
October 5, 2011

Spicy Whole Wheat Ginger Snaps

These are amazingly soft, spicy cookies perfect for fall! They are completely made from whole wheat flour for a little added health benefit. I love having these cookies with a hot cup of coffee – yum!

½ cup butter
½ cup brown sugar
¼ cup honey
1 egg
½ cup molasses
2 cup whole wheat flour
1 ½ tsp baking soda
1 tsp baking powder
1 ½ tsp ground ginger
¾ tsp freshly ground nutmeg
¾ tsp cinnamon
¾ tsp cloves
¾ tsp all spice

Cream the butter, sugar, honey, egg and molasses in a large mixing bowl. In another bowl, mix the flour, baking soda, baking powder and spices thoroughly. Slowly add the dry ingredients to the wet until mixed into a nice thick dough. Chill the dough for an hour. Once chilled, roll small cookie balls into white sugar and place onto a greased cookie sheet. Bake at 350 for 10-13 minutes until the cookies have lightly golden bottoms. Don’t overcook, otherwise you’ll get hard cookies. Makes 3 dozen, 2 inch cookies.

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September 30, 2011

Sweet Potato Gnocchi with Kale Pesto

Gnocchi Ingredients
4 large sweet potatoes, cooked and pureed
1 ½ tsp sea salt
2 eggs
3-4 cups whole wheat flour

Pesto Ingredients
6 cups kale, washed and chopped
2 Tbsp extra virgin olive oil
2 Tbsp Greek yogurt
1 tsp fresh rosemary, chopped finely
¼ cup shredded Parmesan cheese
pinch of salt
pinch of black pepper

Gnocchi Directions
Mix the pureed sweet potatoes, salt and eggs in a large mixing bowl. Slowly add the flour until a smooth dough forms and stops sticking to your hands. Place the dough on a floured work space and kneed the dough and form into a ball. Cut the ball into 8 pieces. Roll each piece out into a long snake. The roll should be about the same diameter as your thumb. Cut the roll into 1-inch pieces. Roll each piece off of a fork as to indent the gnocchi with the fork tines (that way your gnocchi will hold the sauce).

This recipe generously serves 8 people. You can freeze your gnocchi and cook at a later time. You will just want to defrost your gnocchi and follow the cooking directions below. (I love making big batches and freezing them. Makes dinner so easy during the week).

Once you have all your gnocchi cut and indented, place into a pot of boiling salted water. You’ll want to boil your gnocchi in batches (I did mine in 8 batches, each gnocchi  roll separately) and for 5 minutes. Once cooked, use a slotted spoon and fish out your gnocchi and set aside in a large casserole dish.

Pesto Directions
This pesto recipe serves about 2 people. You will need to quadruple it if you cook all your gnocchi at once. I never do, I just cook two gnocchi rolls at a time and freeze the rest. That way Jacob and I have fresh gnocchi dinners. The pesto takes 5 minutes to put together, so I just make it fresh for each meal.

Place chopped kale into a large pot of boiling, salted water. Cook for 5 minutes at high heat until the kale is bright green in color. Place kale, olive oil, yogurt, rosemary, cheese, salt and pepper into a large food processor and mix until fully pureed into a sauce.

Place pesto on top of gnocchi and sprinkle with Parmesan cheese. Place under the broiler until the cheese is melted and lightly browned.