Zucchini Muffins

No-oil, lightly sweetened, these make the perfect healthy snack.

Prep Time15 minutes
Cook Time35 minutes
Print Recipe

Zucchini Muffins

Course: Breakfast, Snack
Servings: 0

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 banana, ripe, mashed
  • 1/3 cup maple syrup
  • 1/3 cup plant milk unsweetened
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ground flax
  • 2 1/2 tablespoons water
  • 1 cup grated zucchini
  • 1/4 cup vegan chocolate chips optional
  • 1/4 cup chopped walnuts optional

Instructions

  • Preheat the oven to 350°.
  • In a small bowl, mix the ground flax and water. Set aside for five minutes to make a flax egg.
  • Combine the apple cider vinegar with almond milk and set aside, also for 5 minutes.
  • Shred the zucchini using a box grater. Measure out 1 cup, packed.
  • In a medium bowl, mash the banana with no lumps; it should be liquified.
  • In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
  • To the bowl with the banana add the flax egg, curdled milk, and maple syrup.
  • To the large bowl with the flour, add the wet ingredients. Stir slowly to mix wet and dry, but do not over-mix. Once the ingredients are combined, fold in the shredded zucchini. Add the chopped walnuts and chocolate chips if you choose.
  • Prepare a muffin tin. I use silicone cups. Or you could use paper liners. Fill the cups 3/4 full; you should have enough batter for 12 muffins.
  • Bake 30-35 minutes on the center rack, until tops are golden brown. Allow to cool completely before serving.

Mushroom Gravy for Every Day

This recipe is adapted from the Happy Herbivore.

Mushroom Gravy for Every Day

Course: Sauces and dressings
Servings: 0

Ingredients

  • 1 shallot, chopped fine
  • 1/2 pound mushrooms
  • 1 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoons onion powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried thyme
  • 1/2 cup plant milk
  • 2 tablespoons cornstarch
  • 1/4 teaspoon smoked paprika

Instructions

  • In a small bowl, mix water, soy sauce, nutritional yeast, garlic powder, onion powder, and ground ginger.
  • In a skillet, sauté the shallot until soft, about 2 minutes. Add a bit of the soy sauce mixture if it starts to stick.
  • Add the mushrooms and cook slowly until they are soft, about 3 minutes.
  • Add the soy sauce mixture to the mushrooms.
  • In a small bowl, whisk the plant milk with cornstarch and smoked paprika. Pour over mushrooms and stir.
  • Reduce heat to low and continue to stir. It will thicken in about 2 minutes.
  • Add salt and pepper to taste.

Sweet and Sour Eggplant

Prep Time10 minutes
Cook Time10 minutes
Print Recipe

Sweet and Sour Eggplant

Course: Main Course
Cuisine: Chinese
Servings: 4

Ingredients

  • 1 pound eggplant, cubed any kind
  • 1 red bell pepper cut in thin strips
  • 3 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons rice vinegar
  • 1 clove garlic chopped
  • 1/8 teaspoon cayenne more or less, to taste
  • 2 teaspoons corn starch
  • 1 tablespoon sesame seeds

Instructions

  • Cut the bell pepper into long-wise thin slices; cut the slices in half.
  • Spray a frying pan with oil and sauté the eggplant cubes over medium-high heat until it starts to brown, about 5 minutes.
  • Add the peppers and continue to sauté until they are tender. Add a tablespoon of water if they start to stick.
  • Meanwhile, make the sauce. In a small bowl, whisk together the corn starch and 1 tablespoon of water. Add the soy sauce, rice vinegar, maple syrup, garlic, and cayenne, and mix well.
  • Reduce the heat to medium, and add the sauce. Cook and stir for about two minutes, until the sauce thickens.
  • Sprinkle with sesame seeds and serve over rice.