Tuesday, March 31, 2015

Banana Spelt-Hempseed Muffins

I got this recipe from The Starch Solution Nederland group I belong to. I tweaked it slightly by eliminating the sugar, switching maple syrup for agave syrup and subbing part of spelt flour with hemp hearts - with great results. I also cut recipe in half as I thought it would be nice to have a smaller recipe for those that don't want to deal with a dozen muffins!  Cause when you have a dozen muffins it's just an encouragement to eat a dozen. Easier for me to have only six around!  These are amazing for an oil free muffin!  And for those that like things even less sweet - you can easily reduce that 1/4 cup maple syrup to 1/8 cup! Perhaps add another 2 tbsp. soy milk or unsweetened applesauce to make up for the reduction in syrup if you decide to go that way!  Just to keep it all balanced cause this recipe works out perfectly if you do!  And if you enjoy things a little bit spicier add nutmeg or ginger or both!

3/4 cup whole grain spelt flour
1/4 cup hemp hearts
3/4 tsp. baking soda
1/4 tsp. salt
1 teaspoon cinnamon

1/6  cup soy milk
1/4 cup maple syrup
1 tablespoon lemon juice
2 large (or 3 small) very ripe bananas

In a large bowl mix together all the dry ingredients. Put your lemon juice into your soy milk and let it sit for a few minutes while you mash up 1 1/2 bananas. Save 1/2 of a banana and cut it up into large raisin size pieces and add this portion of the banana to your dry ingredients.  Mix together the curdled soy milk, mashed bananas and lemon juice. Pour into center of dry ingredients. Gently incorporate wet and dry. I strongly suggest using parachment muffin liners or silicon form pan as these have NO oil in them and will be difficult to remove from ordinary paper liners. I used about 1/3 cup of batter per muffin. I sprinkled a few quick oats on top.

Bake at 400 for 20 - 25 minutes depending on your oven and what type of pan you are using. Just always check things out at 18 minute mark or so.  Also get an oven thermometer and check it out once in a while just to make sure it's holding temperature correctly!

Monday, March 23, 2015

Baked Blueberry Oatmeal Crisp

One Dish Baked Oatmeal Crisp! If you are looking for a quick breakfast that is filling, delicious and super healthy this is it! If you're cooking for only one or two this is a good keeper - 5 days in fridge is no problem! Recipe can be found in Engine 2 Diet Cookbook. Was also posted on a vegan blog called: American Vegan Princess. The Engine 2 Diet Cookbook is available through the Edmonton Public Library and I imagine many other libraries across North America. There is also an excellent Engine 2 Diet website with lots of free recipes and information.

I used a layer of Bremmer's Blueberries and a can of pears. I sliced the pears thinly and laid them amongst the blueberries. I used President's choice organic quick oats and just used 1" layer as suggested. I used 500 ml. of oat milk I made in the blender to pour over top. I then sprinkled 1 tablespoon of coconut sugar on top and a few shakes of cinnamon. I covered with tin foil. Baked at 350 for about 35 minutes and then uncovered for another 5 minutes. Since there are no specific amounts you just need to check yourself how it's looking. All liquid needs to be evaporated and it's nice if top is slightly browned. Hence the reason I removed cover for last 5 minutes.

March 30th, 2015 - update! Here's how it looks on day 3! Still absolutely delicious! I coud not be more pleased with this recipe. I did re-heat in the toaster oven and it made the blueberrie all plumped up and delicious once again! It also tastes satisfactory cold if you need to take it on the run. I want to try it with peaches next! Or I want to do carrot cake style - with pineapples, raisins and grated carrots!

Sunday, January 18, 2015

Chick'n Scallopini

Gardein makes a decent veggie chick'n scallopini and that's what I used here. I dislike the taste of tinned pineapple and I'm not ambitious enough to chop up a thick skinned fresh one. I went for the frozen pineapple chunks and was pleased with the result. Put a cup of frozen pineapple chunks in a small saucepan and simmer in about 1/3 cup of water with 1 tbsp. of brown sugar till tender. Took about an hour. Pan fry the scallopini in organic earth balance whipped margarine. Sprinkle with garlic powder.  Remove. Put in your pineapple along with a mixture of 2 tbsp. water with 1 tsp. flour, ketchup and teriyaki sauce. Cook till thickened slightly and pour over scallopini.

Thursday, November 27, 2014

Chocolate Avocado Muffins

These muffins are for serious chocolate lovers only! Healthy and decadent at the same time! Icing not required! I just felt like making them look pretty :)  They turned out more fudgey brownie texture than muffin like texture! Let them cool very well before removing from wrapper and eating!

1 cup of oat bran
1/2 spelt flour
1/4 cup hemp hearts
1/4 cup coconut sugar
1/4 cup cocoa powder
2 tablespoons golden flaxseed ground
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

1 1/4 cup soy milk curdled with
(juice of 1/2 lemon or orange)
2 tbsp. olive oil
1 tbsp. maple syrup
1 avocado mashed
1 small zucchini grated (about 3/4 cup)

1/4 cup plus 2 tbsp. chocolate chips

Combine all dry ingredients in a large bowl. Stir wet ingredients into dry just until moistened. Stir in chocolate chips. Spoon into greased muffin cups or use parchment baking liners. Bake in 375F oven for 18-20 minutes.

Tofu and Juice Pulp Veggie Burger

Since there's lots of juicing going on these days in the veggie prairie girl kitchen I've been looking for ways to use the leftover pulp besides nourishing the trees :)  I've found out that you can incorporate the pulp quite successfully into burgers and muffins. Here's an excellent veggie burger to try! Costco sells a very tasty organic tofu - Superior brand. Makes it even more economical to make a batch of veggie burgers!


2 packages superior organic tofu  (350 gm each) grated and/or squished till smooth

pulp from 6 juiced carrots and 1 medium sized beet
2 1/4 cup quick oats
1/2 cup  hemp hearts
2 tablespoon flax seed
2 tablespooon nutritional yeast
2 tablespoons ketchup
2 teaspoons yellow mustard
1 - 1 1/2 tbsp. veggie broth powder or no chicken bouillion

1 tbsp. oil
1 large onion finely diced
8 large white mushrooms finely diced

1 tbsp. spelt flour
2-3 tbsp. soy milk


Saute onion in a tablespoon of olive, coconut or palm oil. Add desired spices. I used garlic powder, curry powder, chili powder, pepper and tumeric.  Add finely diced mushrooms. I used my magic bullet for mushrooms. A lil smushy but worked for this purpose. Simmer onions and mushrooms for a few minutes more. Sprinkle 1 tbsp. spelt over mushroom/onion mix.  Add a couple tbsp. soy milk. Cook until thickened. Set aside to cool. I like thickening the mushroom/onion mix as it seems to work quite well as a tasty binder for veggie burgers.

Mix smoothly squished tofu, oats, hemp hearts, flaxseed, ketchup, mustard, paul bragg amino and veggie broth powder or no chicken bouillion. Stir in your cooled mushroom onion mixture. Taste and adjust your seasonings as required.

Measure out equal portions of veggie burger mix - I used a 1/3 cup measure packed and I got 18 medium sized burgers from this recipe.

I flatten each 1/3 cup mixture slightly leaving them more thick than thin style patty using hands that have been greased with oil or vegan becel so they are automatically coated on both sides with it. I line my cookie sheet with parchment paper and preheat oven to 350. Bake for about 20-25 minutes. Flip over and bake that long again. These work equally well eaten warm or cold! I love a container of these in the fridge for a quick anytime snack.

Wednesday, May 28, 2014

Breadland Organic Spelt Bread and G's Hummus

This post is strictly for those living in the Edmonton area!  Just wanted to give a shout out about my favorite lunchtime (or anytime) sandwich! It consists of Organic Spelt Bread and G's Hummus!  Both are locally made and tops in their category in my opinion! Give them a try and see if you agree! G's Hummus is loaded with garlic so be forewarned but I find this to be a super plus! I'm not concerned whether or not anyway can stand to be close to me! Seems to be keeping mosquitoes away from me as well so that's a good thing :) The Spelt bread is made by Breadland Organic Whole Grain Bakery and is as delicious as it is wholesome! They are located in Oliver Square at 11642 - 104 Avenue, Unit 642.  The G's Hummus is available at Planet Organic.

What is really amusing I was just googling G's hummus to see who carries it besides Planet Organic and I ran across foodie suz who did a review in 2008!  What amazed me was that the price of G's hummus was $5.49 then and it is still exactly at the same price point! And the taste is still as perfect today as it was then!! It's nice to have some things in life you can count on! Oh and as for foodie suz wondering who G was and if he was from Edmonton - it seems the mystery is solved! The label on the package now shows that the hummus was packed by Supreme Georgio's Fine Foods. I assume Georgio is likely the person behind the G! Georgio's is located at 7221 - 104th St and phone number is 780-439-8866 as far as I can see from googling it but this info could be outdated.

Sunday, April 20, 2014

Peanut Butter Chocolate Cups

Step One:  Put some mini paper cup holders into a small freezer friendly container. Use some if you care mini baking cups as molds for your peanut butter cups! These work excellent for this purpose as they are just the right size and are made of parchment paper so there is no sticking at all.

Step Two.  Melt together semi sweet chocolate chips with peanut butter and vegan margarine. I love cocoa camino the best! I measured out about 1/2 cup chocolate chips, 2 tablespoons of peanut butter and 1 tablespoon of vegan margarine. Melt and stir together.

Two vegan margarines I like are Becel and Earth Balance.

 Use the peanut butter of your choice! I have had a life long love of creamy smooth Kraft peanut butter! I recently discovered Earth Balance Creamy coconut peanut butter! Any peanut butter you love will do here. Crunchy would also be nice I'm sure!  

Step Three.  Spoon equal amounts of melted chocolate mixture into each mini paper cup holder. Let cool slightly - a few minutes or so.

Step Four.  I am a big peanut butter lover so these fit my need perfectly as it is used TWICE in this recipe!! So now get out the peanut butter one more time.  Using a little plastic baggie works great for this part. Snip a piece off the corner and squeeze little swirls on top of each of  your slightly cooled peanut butter cups. It will sink a lil but make sure to do enough of swirl so a lil sticks up. Top with one cheerio pressing down slightly.

Step Five.  Put in freezer till firm.  Enjoy!  These are best eaten straight out of freezer as they don't have enough hydrogenated fat to stay super firm for long at room temperature! That makes them super healthy - right?