Tomato Stuffed Eggplant

I was bored and we needed to use eggplants and tomatoes from the farm basket... I started looking up recipes for 'eggplants' and 'tomatoes' and found one that had breadcrumbs and cheese and oil and was like 350 calories each. It looked delicious, but I eat all day every day, and can usually not afford to have 350 calories come any single item in a meal.

I got to thinking - what if I just stuffed the eggplant with homemade salsa? It's easy, low calorie and fat free. Winning combination. Now - I will preface this with I used 2 eggplants and said the serving size was 4 people. This would be ideal for lunch, if paired with hummus and a protein; a light afternoon snack; or a side at dinner.

Even though I had already had dinner and dessert, I decided I was still hungry, and rather than indulging in speculoos right from the jar (that can get ugly quickly), I had one as a second dinner, and it was just enough to 'hit the spot' as my dad would say.

I'm going to do the step by step with pictures, because - why not.

1. Hollow out the eggplant. I found it easiest to carefully cut 'cubes' without piercing the shell before scooping it out with a spoon. Save the insides from one of the eggplants for step 3.

 2. Place eggplant shells in a casserole dish and preheat oven 450 degrees.

 3. Use a handy dandy food chopper and dice the eggplant really finely. Transfer to a small bowl. 

 4. Do the same thing for the tomatoes and garlic. If you have really juicy tomatoes, drain some of the liquid first.

 5. Mix together your salsa, season with salt, pepper, cayenne to taste.

 6. Dice 1/2 of each chive. Cut the remaining 1/2 in half for garnish.









7. Spoon salsa into eggplant shells. Top with diced chives and garnish with the larger pieces.

8. Bake at 450 degrees for 30minutes and enjoy it pipping hot! 
I would assume it would be good cold as well. That's how I plan to eat it tomorrow at lunch with a dollop of Sabra Roasted Garlic Hummus and some Trader Joe's Meatless balls for protein.

Rough Nutrition Breakdown:

My Total Cholesterol Dropped 27%!

For work, we have to get Biometric Screenings done to reduce our out of pocket health insurance costs. I've always had high cholesterol, it's hereditary. 

As you all know, I went Vegan January 1st, and while dropping my cholesterol levels wasn't my reasoning for making the change, it's always been in the back of my mind. When I reviewed my most recent biometric screenings this morning I was thrilled to see I had the following drops in Cholesterol over the past year:  

27% drop  in total cholesterol

7.7% drop in HDL

21% drop in Ratio

42% drop in LDL.

There are so many things that keep happening that are convincing me that this lifestyle is a great fit for me and as I keep hitting these milestones or getting solid evidence (hence #'s above) I'll post them. I hope they prove to be motivating factors for anyone reading this blog. Not in the 'go vegan it's the only way' type form of motivation but motivation that if you stick to a healthier lifestyle with diet and exercise, you can improve your overall health.

Here are the actual numbers, and a brief explanation of what the test shows, and how it plays into risk of heart disease.

Note: I started at my company last year and had a reading in June and October. There was a huge flux between the two periods and I'm not sure if it had to do with my crazy travel schedule leading up to June (Chicago, Switzerland, Austria) where I didn't have a chance to pig out as much as normal, or what - but I included all the values for the entire picture.

Roberto Martin's Whole Wheat Waffles with Maple-Berry Syrup

I'm in love. There, I said it. I have always had one go-to cookbook and blogger, and that is Lindsay Nixon of Happyherbivore.com. But for my birthday I received Roberto Martin's cookbook, and hands down - if the past 9 months of being vegan wasn't enough to convince me that this life style and diet was awesome, this cookbook put me over the edge. Roberto Martin, as perfectly stated by Portia de Rossi in the forward (he's Portia's and Ellen DeGeneres' personal chef), Roberto doesn't make vegan food, he makes food vegan.

Hello there handsome. I love you and your recipes.

This morning we tried Roberto's Whole Wheat Waffle with Maple-Berry Syrup, and WOW.

DIRECT EXCERPT FROM THE BOOK:
"VEGAN COOKING FOR CARNIVORES" BY ROBERTO MARTIN

For the Maple-Berry Syrup - I used 5oz frozen raspberries, 1/4 cup water and 1/8 cup of maple syrup. We let this simmer until it was ready to serve (compared to removing from heat as directed). It was awesome.

We made the following changes to the Waffle recipe:

1) Cut everything in half. I'd consider us having a large waffle iron, and by cutting the recipe in half, we got just over 2.5 waffles. 

2) Used Organic Pasty Flour instead of whole wheat flour, we didn't have whole wheat in the house, but didn't want to lose any elements of texture or flavor by using 100% all-purpose flour.

3) Added 2 servings (26g) of Bob's Red Mill Chia. We try to add chia to any baked goods as it's an easy way to add protein and fiber.

Here is a picture of the crispy goodness still in the waffle pan.

Adding the raspberry sauce.

I tried to use self control, but just dumped the entire batch of raspberry sauce on top of my waffle.
Thank goodness Matt doesn't like berries because I don't think I would have shared either way!!!

I took a breath to take a quick picture. I cooked it for 6 minutes in my waffle iron, I probably could have done 7 minutes, since it was a tad soggy in the middle. It could also be that I added the entire batch of raspberry sauce and it soaked in.. Who knows, who cares, I ate the whole darn thing and then licked my plate clean!

Beet Quinoa Salad

·         4 beets – peeled and diced

·         1 medium eggplant – cut into small wedges

·         1 cup quinoa/bulgur wheat (one or the other – or ½ and ½)

·         1 ¾ cup water

·         1/3 cup crushed (fine – almost powder) pecans

·         4 Leaves Fresh Basil – chopped

·         2 Springs Fresh Parsley – chopped

·         1 TBS Salt + additional to taste

·         Pepper to taste

Combine beets, quinoa/bulgur wheat, water and 1 TBS salt to medium/large sauce pan, bring to rapid boil.

Stir in pecans, eggplant, basil, parsley, pepper and additional salt – reduce to heavy simmer.

Stir occasionally over the next 15 – 20 minutes until all water has been absorbed.

Enjoy J

Tomato Pie

No Picture - Sorry!

·         2 sheets puff pastry

·         4 tomatoes, sliced

·         Tofu

·         Basil

·         Balsamic vinegar

·         Nutritional Yeast

·         Line pie plate with 1 sheet of puff pastry, put 2^nd sheet on a cookie sheet. Bake both for 5-8 minutes at 350deg.

·         Layer tomatoes, tofu, and basil until pie plate full.

·         Drizzle balsamic vinegar, and sprinkle with nutritional yeast.

·         Top with 2^nd sheet – sprinkle more nutritional yeast.

·         Bake for 15 minutes at 350deg. You can eat it hot but it tastes best cold.

Survival of the Vegan..

So - as you all know - I've gotten a bit lazy when it comes to blog posts. Most of it was a direct result of not having a kitchen, thus making it next to impossible to cook a decent meal, let alone create new recipes. Now, the laziness is stemmed from it being summer time - aka Grill Season, Matt and I have been grilling a lot more often, and while our food is delicious, the world does not need another blog post on how to grill a perfect ear of corn, or how to properly season summer squash.


That being said - I don't want to stop posting all together. I enjoy doing this, and it helps keep me honest and faithful to my new lifestyle. I started thinking about it and decided that I will switch the angle of the blog, and blog about survival tactics. What products are out there, that when worked into a healthy diet, help Vegans ensure that they are getting enough protein, enough fiber, or enough dessert! Let's be honest - we're all fat kids at heart.


While I'd love to start with Protein 101, I'd much rather start with my favorite meals (yes - with an 's') of the day are dessert. So, survival tip of the evening - Speculoos.

http://www.biscoff.com/DirectionsWEB/webcart_itemBuy.php?itemid=0816
This picture came directly from the website, but this brand can be purchased at Wegmans!

I discovered Speculoos this past September when I was in Belgium, in my pre-vegan days. I was sitting on a curb with my boss and co-worker, indulging in a true Belgian Waffle with Speculoos, sliced bananas, and whipped cream. Let me sum this experience up for you in one word. ORGASMIC. Yes, there - I said it. This was probably the most mind blowing meals I have had my entire life. Speculoos is produced by Lotus, and was discovered at one of those random food competitions where you have to create something unique out of a given product. The product you might ask - Delta Airline Cookies. These are a mix between a shortbread cookie and a graham cracker, and some ingenious woman decided to turn it into a spread the consistency of peanut butter for this competition. Lotus (same brand who produces the cookies) picked it up and have been mass producing it ever since. Story of Biscoff: http://www.biscoff.com/DirectionsWEB/webcart_static.php?file=static_biscoffSpread.html


I was thrilled to find out that Speculoos was sold back here in the states, under the name Biscoff Spread. I was even more thrilled to find out it was Certified Vegan! This spread can be eaten directly from the jar (my favorite method), on waffles, on graham crackers with melted chocolate and Ricemellow (think S'More with extra punch), melted as an ice cream topping... the list goes on. Trust me - once you try it, you'll create ways to eat the stuff - it's that good, I promise.

Post Race Smoothie

Okay - first recipe posting in a while. Sorry for the delay, we were without a kitchen for nearly 2 months!

I'm going to start with a simple one, my post-run smoothie. It's usually a kitchen sink smoothie depending what fruit we have in the house, but I try to make sure it has protein, fiber and potassium.

Ingredients:

1 cup Nature's Promise Unsweetened Soy Milk

10 medium - large Strawberries

3 cups Watermelon

1 small - medium Apple

4 tablespoons Old Fashioned Oats

3 tablespoons Chia Seeds

1/2 - 1 cup ice

Serves 3 (I like having leftovers)

Add all ingredients except ice into blender, and blend until smooth. Add ice, and blend again until smooth.

Pour into favorite post-race pint glass (hey - you earned it) and enjoy.

Very rough nutritional content, per myfitnesspal.com - based upon ingredients above:

1 serving

166 calories

5g fat

6g protein

32g carbs

7g fiber

385mg pottassium

36% dv calcium

Finished My First 1/2 Marathon!

So, a few years ago - when I tried running my first 5K, I had to walk at the end. Who was I kidding? I wasn't a runner, I never would be. That was June 2009.

In May 2010, I ran Broad Street (America's largest 10mile race located here, in Philly) in 1:42. I ran the entire thing, but I went down at the end. My blood sugar dropped, and while I didn't fully pass out - I was miserable.

May 2011, I finished Broad Street in 1:42 again. I felt great after the run. I had been training as hard as I could (traveled internationally the 2 months leading up to the race), doing boot camps, watching what I ate, strength training, the whole nine. I had finally done it, I thought, I proved myself!

In July 2011 - I was at a family picnic, and I saw my cousin Theresa, who - like me - was chubby as a child. We were both athletes growing up, with her Lacrosse and my Softball, but neither of us were runners. We left that to our brothers. She was stick thin, and in awesome shape, and was talking about her most recent marathon. That got me thinking, how am I the only kid out of the four cousins to not be skinny, and not be a runner? All of a sudden, my 10mile race seemed insignificant.

In August 2011 - I started calorie counting. I had been doing everything else correctly, running a few miles before and after my morning boot camp class, long runs on the weekend, but my weight wasn't dropping.

By January 1, 2012, I had lost 20 lbs. That's when I made the switch to vegan. I know myself too well - I need a lifestyle change to keep me from eating cookies. I won't be able to calorie count forever, and if I'm not held accountable for those extra bites - than nothing is stopping me from eating 2-3- even 4 cookies. By switching to Vegan, it was a new reason to not reach for a cookie - it has dairy and eggs, and it will make me sick! (Dairy has always bothered my stomach).

March 7, 2012 - I severely fractured my finger, landing me with two pins, and a month and a half of intense pain, and doing nothing more than sitting on the couch. I lost an additional 10 lbs from the pain.

April 18, 2012 - Pins were removed. I'm still down 30 lbs (being vegan helped me not devour every last piece of comfort food in the house - but trust me - I tried), but I'm worrying about Broad Street. It's two weeks away - will I be ready?! If I can't run the whole thing - will I be ready for the 1/2 Marathon at the end of May?

May 6, 2012 - I ran Broad Street with my friend Angie, and we took it easy - treating it as a training long run for the 1/2 Marathon. I finished the race in 1:35 - taking 6:32 off my prior two times! I was feeling great, and I was ready! I prepared for the race by carb loading with the vegan pasta salad - yummy! I recovered with 2 bananas, 2 pretzels, and a Gatorade.

Angie and I at the end of Broad Street.

Memorial Day weekend 2012 - I have a half marathon and two weddings. Let's get into it!

May 26, 2012 - ODDessey 1/2 marathon in Philadelphia. My goal, based off my Broad Street Pace, was 2:05. The weather was not on our side, at race time (7am) it was already 70 degrees and very humid. By the end of the race, it was nearly 80 degrees. I had a blast! I managed to maintain a 9:15min mile pace the first 11 miles, before dropping down to a 10 min mile for the last 2.1 miles. While my legs were hating me - and my last two miles went slow, I finished. I ran the whole thing. This race was a blast - costumes were encouraged, there were random challenges set up along the course like corn-hole toss, life size operation, basketball dunks, jenga, etc, which made it a very relaxing stress free way to run my first half. I finished ther ace in 2:04:21!! 40 seconds better than my goal! I prepared for the race by carb loading with a pasta and veggies dish, topped off with Trader Joe's meatless meatballs. I recovered with a Gatorade, a bag of Herr's sourdough pretzels, and a bag of dried fruit I brought with me. This mix included dried apples, dried cranberries, and a few salted pumpkin seeds. I took a pretty long nap, elevated my feet, and had a multi-grain bagel with peanut butter and banana before heading to that night's wedding. I danced up a storm, racking up 8,000 more steps on the day (equivalent to approx. 4miles), and had a ball. We wear pedometers at work - I usually get 10-15K steps, I ended the day with 34,265!)

Matt and I at the end of the Half Marathon. It was his first as well, he ran it in 1:33.
Clearly - I have one lucky outfit that I tend to wear during long races!!
It helps that I love running in my hometown colors! ~ GO 'CUSE~

May 27, 2012 - Oww! Okay - maybe dancing that much in heels was a bad idea! I called in a favor with my massage therapist and got a deep tissue massage first thing in the morning. I followed that up with an epsom salt bath, baggie of my dried fruit mix and a bag of Herr's pretzels, and a nice 2.5 hour nap. Again, I went for my bagel with peanut butter and banana before heading off to wedding number two. Headed into the wedding I was at 1,300 steps. I finished off the day with 9,000. All in all - I felt awesome, I was full and happy, and my legs clearly were recovered enough for the dance floor!


So - there it is - as a vegan - I was not only able to run my fast time yet for Broad Street, beat my goal time for my first Half Marathon, I was also able to recover quicker, train harder, and feel healthier! I think I finally fit in with my brother and two cousins. While I haven't yet run a full marathon, I think I've caught the bug and can be considered a runner. Next up - Philadelphia 1/2 Marathon in November. Followed by a full marathon (TBD) in 2013.

Creamy Pasta Salad

This yummy dish was so easy to make! It can be served hot or cold, so enjoy it when it's fresh, or dig in for left overs on day 2.

We are in the middle of redoing my kitchen and I have zero counter tops, no sink, and well - the picture below explains it all! I wanted to make something that didn't involve a lot of dishes, and could be eaten cold, since we don't have a microwave to warm anything.

So here it is, in it's simplest form. 

Ingredients: 

1 16 oz bag of whole wheat pasta (we went with shells, but any fun shape will work)
1 cup frozen broccoli
1 green bell pepper chopped
1 orange bell pepper chopped
halved grape tomatoes (we forgot to add these - but we will be adding them into the left overs)

Dressing (spices are to taste):

1/2 cup vegan mayonnaise
1 Tbs dried basil
1 Tbs dried parsley
1 Tbs garlic powder
1 Tbs garlic salt
1 Tbs Mrs. Dash Table Blend (yellow cap)
1 Tbs dried oregano

Instructions:

Dressing: Mix all ingredients, chill in fridge or freezer until ready to add to dish.

Salad: In large pot - boil pasta as directed. When 7 minutes remaining on pasta, toss frozen broccoli into the pasta and cover for 1 minute to resume boil. When pasta and broccoli reach desired tenderness, use a slotted spoon to transfer directly into large mixing bowl. We didn't have sink to strain the pasta, so if you opt for straining, don't rinse the pasta and retain some of the water in case your dressing needs thinning out. Add bell peppers and tomatoes.

Toss with dressing, and enjoy immediately. Or throw it in the fridge and bring it to your family picnic.

Meatless Loaf with Edamame, Mushrooms and Sun-Dried Tomatoes

We kept seeing recipes for meatless type loafs, a few from my favorite cookbook author Lindsay Nixon (www.happyherbivore.com), Whole Foods Market Recipes, and from just googling for recipes. As usual, we did what we could to make it our own, and this tasty loaf has turned itself into a fan favorite. It is light enough to make in the spring and summer, but comforting enough to eat during the fall and winter. My boyfriend equates this to Thanksgiving stuffing - but in loaf form.

Thanks to mom for doing all the 'hard' work. Thanks to a kickboxing injury, at the time we made this recipe, I had use of my non-dominate had. Now that it is SLIGHTLY easier for me to type, I am finally getting around to posting this. (By slightly, I mean I still only have one hand, but at least 1.5 months later, I'm not in excruciating pain anymore!!)

Ingredients

1 (15oz) can of garbanzo beans, rinsed and drained (if you dont have these in the house, any white bean will do)
3/4 cup old fashioned oats
1/2 cup water

1 Tbs olive oil (use oil from sundried tomato bottle)

Not Shown: Mushrooms, Nantucket Secret
Spice and Sunflower Seeds

8 oz sliced mushrooms (we like baby bella)
1 red onion, chopped
2 cups cooked quinoa/bulgar wheat mixture*
1 cup frozen edamames
10 sundried tomatoes packed in oil, drained and chopped

To Taste:
Nantucket Secret Spice
Sunflower Seeds

*I like doing the quinoa and bulgar wheat together, this gives it a nuttier flavor, and better texture. Both quinoa and bulgar wheat call for a 2-1 water to dry ratio, and have similar cooking times. Also, I make extra because it's really tasty and can be easily manipulated for leftovers. Check out this recipe for a great leftover idea.

Directions

Pre-heat oven to 350degrees.

Combine garbanzo beans, rolled oats and water into a food processor and pulse til smooth. I like to add a dash of seasoning at this step to really make sure the spices get incorporated.

Saute the mushrooms using the tablespoon of oil from the sun-dried tomatoes. I think this adds just a hint of flavor. For a heart healthy approach, skip the oil and steam the mushrooms instead.

While the mushrooms are on the stove, pat dry the sun-dried tomatoes before chopping. Also, take this time to dice the onion.

In a large bowl, combine sun-dried tomatoes, bean mixture, frozen edamame, onion, and quinoa bulgar mixture. I like mixing with my hands to really incorporate the ingredients. It is at this point that you can start seasoning. We use nantucket secret spice, but any Mrs. Dash could work. Stick with at Garlic/Herb theme and you'll be fine. Just keep trying it to see how it tastes. Once you get it to what you think is perfect, add an extra dash or two. 

Add the mushrooms. Let them cool for a moment before mixing (if you are using hand method) to avoid burning yourself. 

Press mixture into a non-stick loaf pan (or a pan that you've pre-greased). You want the loaf to be slightly mounded in the center. Top with the sunflower seeds, and pop it into the oven.

It should take about 60 minutes to cook. You want it to be golden brown and have a nice crunch. Let it sit for a bout 10min before serving. If you're in a hurry, cook 40min, let sit 5min, and then crisp each slice in a fry pan on the stovetop. 

Sweet Potato Lasagna, Kosher for Passover

Pic is a little blurry, sorry! I still  only have one hand :( but I missed posting!

This is an awesome comfort food dish for Passover which is totally Kosher, totally Parve, totally Vegan and totally YUMMY! It can also be made and enjoyed with no-boil lasagna noodles for a year round goodie.


Ingredients:
1 - 28oz can crushed tomatoes
1 - 28 oz can whole or diced tomatoes, drained but not rinsed
1 - yellow onion (about 1 cup) diced
1 - clove garlic finely chopped
6-8 sheets of matzo (you can use no boil lasagna noodles instead)
2 lbs (about 4 cups) chopped sweet potato*


Lots of additional seasons to taste:
Salt (~1 Tbsp)
Italian Seasoning (~1 Tbsp)
Black Ground Pepper (~1/2 Tbsp)
Fresh Rosemary Sprig - leaves only - finely chopped


*I baked 2 large potatoes wrapped in foil for about an hr at 350 before peeling and tossing into food processor. Don't kill your processor cut down potato into cubes first!

Sauce:
In large sauce pan or dutch oven, combine tomatoes, onion and garlic. Cover and bring to a simmer, stirring frequently enough to avoid the sauce burning. Allow to simmer for an additional 5 min before adding spices. Do everything to taste! I wanted to add Cayenne Pepper and forgot, so if you try this, let me know how it is. Stir and allow to simmer for another 5 minutes or so.

Lasagna:
Using a lightly greased large casserole dish (to be safe), start layering ingredients.
Spoon very small layer of sauce into bottom of pan to act as base.
Cover sauce with matzo. Breaking it to fit into corners and crevasses.
Cover matzo with a healthy layer of sweet potato (1/2" thick is good guide).
Cover sweet potato with sauce, matzo, potato.... you get the picture!
My top layer was mainly sweet potato &  sauce, but if you want extra crunch, crush the matzo to be a breadcrumb like texture and sprinkle on tip.

Baking Instructions:
Cover and bake at 350 for 30min.
Uncover and bake an additional 10-15min.
Serve immediately.



Note: If you want to add more texture, you can easily work fresh veggies such as zucchini or eggplant into this recipe. I didn't have any in the house.

Sorry for lack of postings..

Hi all!

Sorry I fell behind on posting. My right arm is still totally splinted and useless.

I hope to get the pins removed next week (fingers crossed - pun intended), which will allow me to begin physical therapy and slowly get strength back into my hand.

We have made some really yummy dishes which I am excited to blog about, including:
Vegan Chocolate Cup Cakes
Roasted Speghetti Squash Seeds
Hummus (so easy - SOO tasty!)
Meatless Loaf
Vegan Black Bean Tacos with Corn Salsa
And the list goes on...

Thanks for being a loyal follower, check back soon!

Jenn

Stuffed Peppers

Ingredients


3 Large Bell Peppers
1 cup cooked Quinoa/Bulgar Wheat cooked
1 cup cooked Spaghetti Squash
1 (15oz) can Fire Roasted with Garlic Diced Tomatoes - drained, reserving water
1 Jalapeno Pepper - chopped  (optional)
1 cup cooked Spinach with garlic
1/2 cup of water




Seasonings to taste:
Cheyenne Pepper
Salt
Black Pepper
Garlic Salt
Onion Powder


Cooked Ingredient Links (to be added at a later date):
For instructions on cooked Quinoa/Bulgar, click here.
For instructions on cooked Spaghetti Squash, click here.
For instructions on cooked Spinach with Garlic, click here.


Instructions:

Remove top of bell peppers, to remove seeds.
Place base of peppers in 5qt slow cooker and caps  to the side. 

In a medium bowl, mix together Quinoa/Bulgar Wheat, Spaghetti Squash, tomatoes and jalapenos. Season with salt, black pepper and cheyenne pepper.

Stuff peppers and cap them.

Pour reserved tomato water and 1/2 cup of directly into base of crock pot (should be about 1/2 - 3/4 inch up side of pepper. This will act as a broth to season/steam peppers as they cook. Season the broth with all seasonings listed above.

Cook on high for 2.5hrs, or on low for 4hrs. 

Enjoy!!

Vegan Banana Bread Muffins

We found a vegan banana bread recipe, and loved it, so we tweeked it to make it our own. We replaced the oil with apple sauce, and decided to make them into muffins rather than a loaf. This makes them lower in fat and portion controlled. 


Bake Time: 35 minutes
Makes: 19 muffins

Ingredients

2 cups all-purpose flour

3/4 cups white granulated sugar

1/2 cup dark brown sugar, packed

3/4 t. baking soda

3/4 t. salt

3/4 t. cinnamon

1/2 cup plain soy milk or almond milk

1 t. apple cider vinegar

2 cups mashed banana, from 6 ripe bananas (medium)

½ cup apple sauce

2 T. maple syrup

1 t. vanilla extract

1 cup chopped walnuts 

Preparation

Preheat the oven to 350 F.

Line a muffin pan with silicon muffin liners (if you don’t have silicon, paper wrappers sprayed are fine).

In a medium mixing bowl - sift together the flour, sugars, baking soda, salt and cinnamon.

In a large mixing bowl, whisk together the soy milk and cider vinegar and let stand for 2 minutes.

Add the mashed banana, apple sauce, maple syrup, and vanilla extract, whisking until well combined.

Add the dry ingredients to the wet, mixing until just combined (do not overmix!).

Fold in the walnuts.

Using a ¼ cup measuring cup, scoop the batter into the muffin liners.

Bake for about 35 minutes. Use a toothpick to check the center. Allow the muffins to cool on a wire cooling rack before serving. Serve warm, if serving these on day two, microwave them for 10 seconds to warm them up.

They are especially good with RiceMellow, which is the vegan’s version of fluff. It is not as sticky, and not as sweet.