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!

Ingredients:
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

Method:
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!



Ingredients:

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
spices

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

Method:

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.