Vegan Banana Oatmeal Muffins

Banana Oatmeal Muffins

I’m continuing my exploration in vegan baking. These were a hit. I also didn’t have mini cupcake liners so just made them with parchment paper and they turned out super cute. Enjoy this easy and healthy recipe!

Vegan Banana Oatmeal Muffins
 
Cook time
Total time
 
Serves: 18 muffins
Ingredients
  • 1 cup gluten free baking flour
  • ½ cup gluten free rolled oats
  • ¼ cup brown sugar, packed
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp cinnamon
  • ¼ tsp salt
  • ½ cup soymilk
  • ¼ cup applesauce
  • 1 tsp vanilla extract
  • 1 Tbsp maple syrup, honey or agave nectar
  • ½ cup mashed banana
  • ½ cup raisins
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a bowl, combine flour, oats, sugar, baking powder, soda, cinnamon and salt.
  3. In another large bowl, mix together milk, applesauce, and vanilla.
  4. Add the mashed bananas and raisins and combine thoroughly.
  5. Stir the flour mixture into the banana mixture until just combined.
  6. Lightly grease and dust muffin cups (or line with paper bake cups), and divide the batter among them.
  7. Bake at 400 degrees F for 15-20 minutes.

 

Vegetarian Spring Rolls

So, next to bruschetta, spring rolls are one of my favorite things. I absolutely love the texture and the freshness. This was my first go at making them and I must say, I was so excited when I enjoyed these beautiful fresh spring rolls that I had made myself.

I did learn some lessons along the way. Rice paper isn’t THAT easy to find. You may be able to get it at Whole Foods or other specialty stores but you can also get it online. I ended up getting Three Ladies Brand. Play around with the sauce to your desire. I tried 2 different ones and didn’t love either so I kinda combined two different ideas to make it my own.

Average Time: 30 minutes

Yields: 8 spring rolls

Ingredients

Peanut Sauce

1/3 cup creamy peanut butter

2 Tbsp brown rice vinegar

1 clove garlic, chopped

1/4 tsp red pepper flakes

1/3 cup – 1/2 cup hot water

Spring rolls

8 sheets of rice paper

2 Tbsp olive oil

1 package (14 oz) organic extra firm tofu, drained

2 Tbsp tamari

1 small head of red cabbage, shredded

2 carrots, shredded

1 bunch of basil leaves, stems removed

1 bunch of mint leaves, stems removed

Directions

1. Combine peanut butter, vinegar, garlic, sesame oil, red pepper flakes and 1/4 tsp salt in a medium bowl. Thin with hot water (varies depending on the consistency you want your sauce).

2. Slice tofu into strips (approximately three inches long and 1/2 in by 1/2 inch). Preheat a saute pan with olive oil. Saute the tofu flipping occasionally until cooked to your desire. Add the tamari once the tofu is partially cooked. I prefer my tofu slightly toasted so I cook on a higher heat for a longer time each side.

3. Prepare a bowl filled with hot water. Dip rice paper in hot water until it starts to lose its stiffness and feel rubbery. Place rice paper on work surface and let sit 30 seconds. Layer ingredients on the third of the paper closest to you. Fold bottom of paper over ingredients. Fold sides, roll up (like you would a burrito) and place seam side down on plate.

4. Slice in half and serve with a side of peanut sauce.

Double Tomato Bruschetta

I absolutely love any and all bruschetta. Tomatoes, Garlic, Basil, Olive Oil… can it get much better? In fact it can! This bruschetta is a staple of mine that I have brought to many parties and shared with many friends. It has that extra little kick that makes all the difference! This recipe was adapted from All Recipes.

Average Time: 30 minutes

Serves: 8-12

Ingredients

6 roma tomatoes, chopped

1/2 cup sundried tomatoes (packed in oil), chopped

3 cloves of garlic, minced

1/4 cup olive oil

1/2 cup fresh basil, chopped

2 tablespoons balsamic vinegar

1/4 tsp salt

1/4 tsp ground pepper

1 baguette or bread of choice, sliced

Directions

1. Preheat the oven on the broiler setting

2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

3. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

Serving suggestion: You can also spread a small amount of premade pesto on the bread slices before topping with the tomato mixture for a little more of a basil taste or sprinkle cheese (mozarella, parmesan, romano, etc.) on top. Photo courtesy of Real Epicurian.