Vegan Gingerbread Muffins

Just because the holidays are over, doesn’t mean you have to get out of the holiday spirit! If you went overboard on cookies and other sweet things for the past few weeks but can’t get rid of that gingerbread craving, don’t fret. The following recipe is sure to delight gingerbread fans year round and because it’s healthier than a cookie and relatively low in calories, you can have your cake and eat it too ;). It’s of course vegan, and can be made gluten-free by using brown rice flour instead of whole-wheat.

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Ingredients (makes 9-12 muffins):

  • 2 cups whole wheat, spelt, or brown rice flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cloves
  • 1 and 1/2 tsp. dried ground ginger
  • 1/4 cup sugar
  • 1/3 cup blackstrap molasses
  • 1 cup unsweetened applesauce
  • 3/4 cup unsweetened almond milk (add more if the consistency is too dry)

Directions:

  • Preheat the oven to 350°F and line a muffin tin with muffin paper or spray with nonstick spray
  • Measure dry ingredients and add together in a large mixing bowl. Mix well.
  • Measure wet ingredients (molasses, applesauce, almond milk) and add to the bowl of dry ingredients. Mix together well until the batter is uniform in consistency.
  • Using an ice cream scooper or large spoon, spoon the batter into muffin tins
  • Bake for 20-25 minutes. The muffins are ready when a toothpick or fork can be inserted into the center and comes out dry.
  • Remove from the oven, allow to cool, and enjoy!

-Jess

Healthy Vegan Pumpkin Spice Muffins

As I mentioned in an earlier post, I’m obsessed with pumpkin flavored things, so this weekend I created a healthy, flavor-packed vegan pumpkin spice muffin! This recipe is not very sweet (because I didn’t use that much sugar) so it can be eaten alongside something sweeter or with a savory stew or soup. These muffins pack a punch of vitamin A and a good helping of fiber, so enjoy and know that it’s possible to make a truly healthy muffin.

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Ingredients (makes 12 muffins)

  • 2 cups whole wheat flour, or another whole grain flour (such as spelt, brown rice flour, etc.)
  • 1/3 cup sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 cup melted coconut oil (melt in microwave)
  • 15 oz. canned pumpkin (nothing added, unsweetened)
  • 1 cup unsweetened applesauce
  • 1/2 cup unsweetened vanilla almond milk (or other milk alternative)
  • 1 tsp. vanilla extract
  • 2.5 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. ginger
  • 1 tsp. cloves

Directions

  • Preheat the oven to 350°F and either spray a muffin tin with nonstick spray or use paper muffin cups/wrappers
  • In a large mixing bowl, combine measured dry ingredients (flour, sugar, baking soda, baking powder, and spices)
  • Create a well in the dry ingredients and add the canned pumpkin, applesauce, vanilla extract, almond milk, and melted coconut oil (melt the coconut oil in the microwave before mixing for about a minute)
  • Mix dry and wet ingredients until mixture is uniform in consistency
  • With an ice-cream scooper or large spoon, spoon portions of muffin batter into muffin cups/tin
  • Bake for 25-30 minutes (cooking time may vary, so use your judgment and keep an eye on the muffins during the last 5 minutes)
  • Remove from over, allow to cool down a bit and serve
  • Enjoy!

-Jess

How To Keep Warm in This Never-Ending Winter: Hot & Spicy Tofu Curry

I live in the northeast and I can’t wait for this winter to be over. Luckily, the official start of spring is now less than a month away. To keep you warm for the remainder of the winter, I’ve made a delicious curry recipe and would love to share. Did you know that the spices in curry dishes have amazing health properties? Indeed, studies have shown that a compound found in curry has anti-cancer benefits, and Turmeric (another spice involved in curry dishes) may lower blood sugar and increase insulin sensitivity overtime. Besides the health properties, curry is so delicious and versatile. Adding heat to a meal also raises your metabolism, albeit only temporarily by 8%.

Spicy Coconut Curry Tofu with Sriracha-Hummus Quinoa on the Side

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Ingredients:

  • 12 oz. can of coconut milk (not coconut water, but the actual high-fat coconut milk)
  • 1 cup diced onions
  • 3 cloves of garlic
  • small amount of oil for the pan
  • cilantro
  • bay leaf
  • 1.5 tablespoons curry powder
  • red thai curry paste
  • juice of one lime
  • 1-3+ tsp. chili powder (depends on how spicy you like it)
  • 1/2 tsp. ginger
  • 12 oz. firm tofu
  • 2/3 cup chickpeas (canned saves time)
  • 1/2 cup frozen or fresh peas
  • 1/2 cup dry quinoa +2 cups water
  • hummus
  • sriracha or hot sauce

Directions:

  • Dice the onions and garlic, oil the pan, and sauté until just about lightly browned.
  • Add the tofu (drain and press the tofu to get rid of excess water prior to cooking) and cook on medium heat until the tofu is lightly browned.
  • Add the coconut milk and red thai curry paste, curry powder, bay leaf, chili powder, cilantro ginger, and lime juice.
  • Add the peas
  • Simmer on low-medium heat for about 15 minutes, stirring frequently. Add the drained, already cooked chickpeas towards the end of cooking.
  • Quinoa takes about 10 minutes to cook. Add quinoa to a pan and then add water after a minute of heating the dry quinoa. Stir and if the quinoa is undercooked but soaking up water, lower the heat and add more liquid incrementally.
  • Remove the bay leaves (or leaf), serve the curry in a bowl with quinoa on the side. To the quinoa, add hummus (garlic or plain flavored works best) on top and finish with sriracha or hot sauce.
  • Enjoy!

-Jess