My mom gave me some rhubarb a while back and I used some in a recipe but had a little extra to freeze. I finally found a recipe that didn't call for much (as I only had a tad left)- these muffins were moist and yummy.Rhubarb Muffins (adapted from Cooking for 2)
1/4 cup vegan butter
3/4 cup packed brown sugar
replacement for 1 egg (I used 2 T flax meal with 3 T water)
1/2 cup all purpose flour
1/4 cup wheat bran
1/4 cup oat flour
1/2 t each baking powder, baking soda
1/4 t salt
1/2 cup vegan sour cream
3/4 cup chopped rhubarb
Cream together butter and sugar. Add egg replacement. Combine flour, baking soda, baking powder and salt. Add flour mixture to butter mixture alternately with sour cream. Fold in rhubarb. Divide batter among 12 muffin cups. Bake at 375 for 15-20 min.
Tomatillo Chicken has been a favorite crockpot meal in our family for several years. It was one of those recipes I knew I would miss as we veganized our lifestyle. I decided it was high time to veganize this delicious recipe so tried it out this week. It was quite yummy but next time I think I would add a little chicken broth as the original recipe depends on the chicken to produce some extra broth for the sauce. Turned out pretty close to the original. I used Gardein nuggets in place of the chicken and just cut them up and topped the rice and sauce with them so they didn't get soggy.Veganized Tomatillo Chicken
1 large onion, chopped
1 cup salsa verde
2 cloves minced garlic
1 t cumin
1 t oregano
1 t salt
1 t pepper
1 T lemon juice
1/2 cup vegan sour cream
Hot cooked rice
1 package Gardein Crispy Tenders, baked and chopped
Combine all above ingredients except sour cream, rice and Gardein in crockpot and cook on low 4-6 hrs. Stir in the sour cream and heat through additional 5-10 min. Ladle sauce over rice and top with Gardein pieces.
I checked out the new cookbook by Celine Steen and Joni Newman "Vegan Substitutions" (or something like theat!) and love it. I had to try this Black Forest Bacon - it smelled delicious while it baked and it tasted very yummy! It is more reminiscent of honey baked ham in my opinion but it was very tasty. I made "bacon" sandwiches this morning. I baked and sliced some ciabatta, dabbed a bit of butter on the slices and topped the bread with a couple slices of the bacon. Very yummy indeed!
Black Forest Bacon (adapted from Complete Guide to Vegan Substitutions)
2 cups gluten
1/2 cup whole wheat pastry flour
1 T garlic powder
1 T paprika
1 t ground pepper
1/4 cup canola oil
1/4 cup maple syrup
1 cup veg broth
2 T liquid smoke
Combine wet ingredients. Combine dry ingredients. Mix wet with dry until dough forms. Form into a log. Spray large piece of foil with cooking spray. Place log on foil.
Glaze:
1/4 cup maple syrup
14 cup brown sugar
3 T cracked black pepper
2 T liquid smoke
2 t sea salt
Mix all ingredients. Pour 1/2 mixture over log. Tightly seal foil package. Bake at 350 for45 min. Remove from oven. Open packet and pour remaining sauce over log. Re-seal. Bake additional 10 min. Slice and heat or pan-fry in a bit of oil to make it crispy.
Bake
I found this recipe in a Whole Foods ad - it was kinda different but good. Probably wouldn't make it again but it was a nice change of pace. Very lemony.Linguini with Spinach, Artichokes and Red Lentil Sauce (adapted from Whole Foods)
2 t mustard seeds
1 cup veg broth
1 cup chopped onion
3/4 cup dried red lentils
3 cloves minced garlic
6 T lemon juice
1/2 lb linguini, cooked according to package instructions
2 cups frozen spinach, thawed
1 14 oz can artichoke hearts
Heat mustard seeds in pot until they begin to pop - 2-3 min. Add broth, 1 cup water, onion, lentils and garlic. Bring to a boil, reduce heat and simmer until lentils are tender and falling apart, about 20 min. Remove from heat, add lemon juice and stir until lentils are falling part to make a sauce. Add spinach and artichokes to sauce and stir to heat. Ladle sauce over hot pasta and serve.
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