Posted by alisa on December 31, 2010 | 12 Comments
Do you ever watch a really good movie or read a fantastic book and feel like you have no one to tell? Since I do my best to stick to recipes and avoid company-sponsored reviews on Alisa Cooks, I always hesitate to write about something besides a recipe. But … that is all changing now … yes, I know, it isn’t even 2011 yet and I’m already going on the resolutions, I’m crazy like that.
The focus of this blog will stay the say … revolving around food, my kitchen, and recipes, but I will be posting more often on various foodie topics and I have started a Favorites Section on this blog. This is not a links page, but rather my honest to goodness, totally unbiased recommendations of things I love. There are various categories, and I will add to it whenever something new that rocks my world pops onto (or back onto) my radar. The favorites include books/cookbooks, foods, movies, kitchen stuff, fitness stuff, etc.
So go, now, checkout the new Alisa’s Favorites Tab (above), read, and let me know your favorites in the comments too!
My good bloggy friends Katie and Lori have just posted their favorites too! What can I say, we all just love to hear ourselves talk share.
From the party-animal Fleming household … Happy New Year!!!
Posted by alisa on December 30, 2010 | 7 Comments
The wonderful vegan chef Robin Robertson has yet another new cookbook out, Party Vegan: Fabulous, Fun Food for Every Occasion. You can see my full review of it here, but I just tried another recipe out a few days ago, the Sherried Mushrooms. This recipe is from the “Tapas” section of the book, but I think it would also be perfect for a more formal New Year’s Eve get together. Robin recommends serving these shrooms with small slices of warm crusty bread … mmm, that does sound perfect to me!
Of course, you can enjoy this recipe as a side dish for a not-so-fancy weeknight dinner too; we did. My husband commented on how good they were, and I was rather pleased myself.
I reduced the lemon juice from the original recipe, as I”m really not a lemon juice fan. I would propably reduce it even more for my own tastes, but it was definitely good as is. If you like the tang of lemon in recipes such as this, feel free to use the full 1-1/2 tablespoons that Robin’s original recipe calls for …
Sherried Mushrooms
This recipe is slightly adapted from Party Vegan, by Robin Robertson. It is Vegan, Dairy-Free, Egg-Free, Gluten-Free (watch your wine!), Nut-Free, Soy-Free, and Sugar-Free.
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1 Tablespoon Olive Oil
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8 Ounces White or Cremini Mushrooms, halved if small, quartered if large
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3 to 4 Garlic Cloves, crushed or finely minced (I used 3 crushed)
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1/4 Cup Dry Sherry
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1 Tablespoon Fresh Lemon Juice (see note above)
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1/4 Teaspoon Crushed Red Pepper Flakes
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1/4 teaspoon Smoked Spanish Paprika
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1/4 Teaspoon Salt, or to taste (from memory, I believe this is the amount I used)
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1/8 Teaspoon Black Pepper, or to taste (from memory, I believe this is the amount I used)
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2 Tablespoons Fresh Parsley, minced (I only had dried, so I used about 1 teaspoon of dried, but fresh would be so much better)
In a large skillet, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until seared, about 2 minutes.
Reduce the heat to medium and add the garlic, sherry, juice, crushed red pepper, paprika, and salt and black pepper, to taste. Cook, stirring, until the garlic and mushrooms are softened, about 5 minutes.
Remove from the heat, sprinkle with parsley, and serve hot on small plates. If not serving right away, cover and refrigerate up to a day in advance, then reheat until hot.
Serves 4 to 6 as an appetizer with bread, 2 as a side dish
Do you have any favorite New Year’s or party appetizers?
Posted by alisa on December 27, 2010 | 15 Comments
I don’t know what it is. We had no holiday plans at all this year, just the two of us, the cat, some presents (all gifts purchased early, wrapped, and shipped), and some movies. But for some reason, I soaked up holiday stress like a sponge! I had absolutely nothing to be panicked about, yet I was completely on edge. Perhaps it was the mad rush of cars and people that suddenly descended on our little ski town (many of whom seemed bound and determined to run this little pedestrian over), or maybe it was the flood of sale and deal emails that crowded my inbox right up until Christmas day … whatever it was, I feel like I need a vacation from my actually non-stressful vacation! Did anyone else feel a little high strung this year?
When I’m stressed, I usually tell my husband I want to go to the Vietnamese place for dinner, Asian Noodles. That little restaurant feels like an extension of my kitchen, except that they have the best darn Pho (like I’m going to try making authentic Pho broth in my kitchen!) and noodle dishes I have ever tasted. And, they are cheap. Even so, last week when I had hit my limit and was ready to inform him of our dinner plans, I realized, we have noodles, we have vegetables, why don’t I just make us a noodle dish here? Yes, even cheaper, but still delicious.
Now, I have a confession to make. I often don’t post the recipes that I make for dinner because I’m not a camera addict, I’m a food addict. I cook, we eat. There is rarely any set-up time for pictures. To be honest I don’t even think about it most nights. And, I haven’t felt comfortable in posting recipes without a photo. But here goes …
Let me know, do you want recipes even if I don’t have a photo of the actual recipe? Here’s a picture of the rice noodles I used (Rice Sticks from TJ’s), does that help?
I know, feable attempt. Maybe you will like the shot of my little noodle bowls below.
Alisa’s Almost Asian Noodles
You can easily make this dish vegan / vegetarian with the notes I have included in the recipe and by omitting the meat (and accompanying ingredients) altogether. This dish really doesn’t need the meat per say (it’s pretty flavorful) … you can actually leave it out entirely or substitute it with some more veggies (red bell peppers and broccoli would be nice) or with your favorite meat substitute (tofu, tempeh, etc.).
This recipe is Dairy-Free and optionally Vegan, Gluten-Free, and/or Nut-Free – depending on the ingredients you use.
Meat (simply omit this entire section of ingredients for vegan/vegetarian or use your favorite meat alternative):
- 1/2 lb Pork or Chicken, thinly sliced
- 1 Tablespoon Cornstarch
- 1/4 Teaspoon Salt
- 1/8 Teaspoon Black Pepper
- 1/2 Tablespoon Mirin (sweet rice cooking wine)
Sauce:
The Rest:
- 4 Ounces Rice Noodles
- 2 Tablespoons Coconut Oil (or cooking oil of your choice), divided
- 1/2 Large Onion, cut into slivers
- 1/2 Medium Cabbage, sliced (I cut ribbons that were about 1/2 inch wide and 3 inches long)
- 1 to 2 Garlic Cloves
- Optional: 2 Green Onions (green parts only) for garnish, sliced
Combine the meat (or meat alternative), cornstarch, mirin, salt, and pepper in a medium-sized bowl. Stir to coat the meat or meat alternative (ie tofu) as thoroughly as possible. Set aside. (If you are adding in a pre-cooked meat analogue, the you can skip this step altogether and simply add it at the end with the rice noodles. Skip this step entirely if you are just using vegetables.)
Whisk together all sauce ingredients in a small bowl (I whisk with a fork – I’m lazy that way). Set aside.
Set the rice noodles onto cook according to the package directions.
Heat 1 tablespoon of the oil in a wok or large pan over med-high heat. Once hot, add the meat and stir fry until it is lightly browned and cooked through (about 6 to 7 minutes). Remove the meat from the wok and add the other tablespoon of oil. Add the onions and stir-fry for about 2 to 3 minutes. Add the cabbage (rinsed, with some water is fine) and stir fry the two for 5 or 6 minutes, or until soft (if they begin to stick, feel free to add a little water, which will also help steam the cabbage, to avoid sticking).
Reduce the heat to medium, add the garlic and cook for just 1 minute. Add the sauce and meat that you set aside and stir to combine. Cook just a minute more, remove from heat and stir in the rice noodles and green onions, if using. Stir to coat the noodles (they will soak up the sauce nicely.
Makes 2 dinners
How have the holidays treated you all? Are you ready for the New Year?!
Posted by alisa on December 18, 2010 | 25 Comments
Today is a special cookie day! My recipe is being featured on Dish Towel Diaries along with a giveaway of my book! Check it out and enter to win here .
As for that recipe, it had to be gluten-free (for that site) and dairy-free (for me). This was a recipe I made a few months ago for a cookie exchange with friends Lori and Katie.
I am pretty new to grain-free baking, so I opted to play it safe with my first coconut flour cookies by using this tested recipe from Jamie Oliver with just a few alterations to meet with my diet needs. I am still working on the egg-free / vegan version; thus far the results haven’t been postable. As is, this is a slightly cakey cookie (but with a rather addictive texture) that is just sweet enough – a nice step back from the sugar-rich holiday season.
I also decided to use some coconut sugar to add depth to the flavor. If you prefer a refined sugar-free cookie, I think you could use coconut sugar or evaporated cane juice (Sucanat) for all of the sweetener. On the contrary, if you want to go simple and more traditionally “Snickerdoodle,” just use all white granulated sugar and skip the brown.
Coconut Flour Snickerdoodles
This recipe is Dairy-Free, Gluten-Free, Nut-Free, Soy-Free, Wheat-Free, and optionally Refined Sugar-Free. Recipe slightly adapted from JamieOliver.com.
Cookies:
- 1/2 Cup White Sugar (see note above for unrefined)
- 1/4 Cup Coconut Sugar, Evaporated Cane Juice, or Brown Sugar (I used the coconut sugar from Blue Mountain Organics)
- 4 Eggs, brought to room temperature
- 1/2 Teaspoon Vanilla Extract
- 1/2 Cup Coconut Oil, melted (I buy Nutiva brand here)
- 3/4 Cup Coconut Flour (I buy Bob’s Red Mill brand here)
- 1/4 Teaspoon Salt
Topping:
- 2 Tablespoons White Sugar
- 2 Tablespoons Ground Cinnamon
Preheat your oven to 375ºF.
In a mixing bowl, beat the 1/2 cup of white sugar, coconut or brown sugar, eggs, vanilla, and coconut oil together (make sure those eggs aren’t cold, otherwise the coconut oil may solidify and leave little chunks).
In a small bowl, stir the coconut flour and salt together, and then stir them into your wet mixture.
Let it sit for 5 minutes. If the dough appears too soft or wet to handle, place it in the refrigerator for 30 minutes. It will set up quite a bit as the coconut oil chills and solidifies.
Combine the two topping ingredients in a small bowl.
Scoop the dough and roll it into balls. Jamie suggests using a small melon ball scooper, but I did them by hand and they were just a little smaller than a golf ball.
Roll the balls in the cinnamon-sugar mixture, place the cookies on a baking sheet (preferably lined with parchment paper or a silicone baking mat – I use a baking mat), and flatten them a bit. They don’t spread much.
Bake the cookies for 15 minutes. They will darken slightly. Let the cookies sit on the baking sheet for a few minutes, before removing them to a wire rack to cool completely.
Makes 2 to 3 dozen cookies (sorry, I forgot to count!)
Posted by alisa on December 15, 2010 | 15 Comments
When a group of family farmers asks if they can send me their fabulous potatoes, it really isn’t an offer I can turn down. But what surprised me most, was that these little gems from Tasteful Selections are actually sold at my local grocer.
They sent a bag each of the Sunrise Medley and Purple Passion rounds. These are little, two-inch potatoes, two to four bites per tater. The smaller size made cooking a breeze. Two nights, I made the recipe below, which requires absolutely not chopping. Just boil, then sizzle, then serve. The other night I made roasted purple potatoes (your basic toss in olive oil, sprinkle with salt and pepper, and roast for 20 minutes recipe), which only required a simple quartering of the potatoes and the work was pretty well done.
The purple potatoes are very cool, and could easily be used to color a recipe … just be careful as that blue does appear to bleed just a bit. Though this variety looked different from Hannah’s, you could easily make some of her purple potato creations (healthier frosting anyone?) with these gems.
I was boring though. I played it safe, making the Smashed Potatoes with Chives from the Tasteful Selections recipes, fully expecting to create a new recipe once I had done this trial run. But Tony and I loved these so much, that I made this recipe again! Though this recipe could be made with any baby potatoes, I do have to admit that these potatoes do have a wonderfully thin skin and a creamy texture that beautifully soaks up any flavors you throw their way.
I try not to do this too often, particularly on my own blog, but the photo above (which is for the recipe below) isn’t mine. It is from Tasteful Selections themselves. I felt a good photo was essential to show you just how the potatoes are smashed and how they brown, but my “it’s nighttime (poor lighting) and we’re hungry” photographs left me without a single half decent image to show you. I can promise you though, that my smashed potatoes looked just like this photo … only not quite as pretty. Some of the potatoes may actually break in half when you smash them, but have no fear, they still taste awesome.
Buttery Smashed Potatoes
This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Wheat-Free, Sugar-Free, and optionally Soy-Free. See the Tasteful Selections Recipes for more great potato ideas.
- 1 lb Baby Potatoes (I used Tasteful Selections Sunrise Medley)
- 2 Tablespoons Dairy-Free Margarine (I used Earth Balance Buttery Spread – Soy-Free)
- 1 to 2 Thinly sliced Green Onions or 1/4 Cup Sliced Chives
- Salt and pepper to taste (I used 1/4 teaspoon salt and 1/4 teaspoon pepper) + salt for cooking water
Place the whole potatoes in a pot, cover them with water and salt (I used about 1 teaspoon) and bring to a boil. Cook potatoes until tender when pierced with a fork, about 20 minutes. Drain potatoes and set aside.
Add the margarine to a skillet and melt it over medium-high heat. When it is melted and just beginning to bubble, add the drained potatoes and stir to coat. With fork, slightly smash each potato just to break the skin and cook each side until golden brown, stirring regularly.
Remove from the heat, stir in the green onions or chives, and season with salt and pepper.
Makes 2 to 3 simply scrumptious sides
Posted by alisa on December 12, 2010 | 19 Comments
For fun, I thought I would post up some of my favorite “small but insanely thoughtful” gift ideas. Some of these items are things I am gifting to my family this year, and some are simply on my own wish list. Note that this is a completely unbiased list. No disclaimers are required here as no one has sent me any of these products, but I won’t complain if they do!
Please pipe up with comments on some favorite gifts you are giving or hope to receive. I would love to hear your ideas (I’m not done gift-buying yet!) and personal picks too …
Books:
Anything by Shel Silverstein, Where the Sidewalk Ends and Falling Up just might be heading to a special niece.
Food Matters and The Food Matters Cookbook have my interest peaked.
The Art of Simple Food by Alice Waters is a classic in my opinion.
Vegetarian Cooking for Everyone is one of those giant tombs – I can’t bring myself to buy it for myself, but inevitably pick it up every time I’m at the book store to glance through.
The Flavor Bible is definitely a top priority on my wish list.
The foodie books above are all on my “wish” list. For some of my current special diet favorites, see my Top 10 Cookbooks list.
Purely Entertainment:
The Blind Side was truly a Sandra Bullock best.
The Bourne Series shows why Matt Damon should always play features in action and drama movies.
Avatar is like Pixar for grown-ups – fun, adventurous, and a little sappy.
Iron Man (1 or 2) makes me grateful for Robert Downey’s comeback!
Harry Potter (and or all), come’ on you know you like them too.
Crowd Pleasers Puzzles are the ultimate in fun for this jigsaw geek.
Pretty but Practical Stuff:
Holly Yashi jewelry is awesome, and so fairly priced for the quality.
Envirosax reusable bags for all that grocery shopping! Seriously, I’m addicted to reusable bags and totes.
Good Morning Mugs are nice and big (I have a jumbo mug addiction), and I love the way it looks like they are shouting at you.
Cosmoda has the most stylish insulated lunch totes I have ever seen (one pictured below)
Pier 1 Porcelain Dishes come in a whole bunch of cute but simple little designs that are perfect for dessert (or food photos).
Kiss My Face Sheer Organic Shine Lip Gloss has been seen in little gift packs in stores and is naturally luscious. I love the simple ingredients (reads like a healthy nutrition label!) and the more grown-up vibe.
Writersblok Bamboo Mini Notebooks or so perfect for making shopping lists, jotting down recipe ideas, and taking notes in the kitchen. Love the eco-friendly edge too.
French Coffee Press - We bought this French Press at Cost Plus for Tony over a year ago and he still uses it daily. Pleasing to look at on the counter and it makes a darn good cup of coffee.
More For Foodies:
Analon Baking Sheets (or other bakeware) are the shiznit.
Kitchen Scales are not only handy, but addicting. I measure everything. I own a Salter (mine is old and the model is discontinued) and this cheapy – both work great! Tony actually prefers the cheapy.
Smiley Face Measuring Spoons would seriously take my baking up another notch in cheerfulness. I couldn’t help but smile when I spotted these.
Penzey’s Spices, so I have heard (yes, these are on my wish list), are amazing and quite attractive for gift-giving to boot!
Chopsticks are a fun gift for fans of sushi and Asian food in general. I’ve always got an eye out for a good dishwasher safe set – yes, dishwashing is my least favorite chore!
Yummies:
Seriously, I could go on all day on food gifts. This is just a short list of some favorites that quickly came to mind. Keep an eye on Go Dairy Free as I review indulgent stuff there all the time. Yes, life is rough.
Premium Chocolatiers makes the best dairy-free chocolate assortments in my opinion (with “milk” and white options too! – gluten-free & nut-free).
Enjoy Life Boom Choco Boom Bars are awesome stocking stuffers. I eat mostly dark, dark chocolate, but their Rice Milk bars are a special treat when I’m craving something sweeter. All made in a gluten-free and allergy-free facility too!
Liz Lovely Cookies are still tops from all that I have reviewed, vegan or not (yes, they offer some tasty gluten-free cookies too!).
Tea is always high on my list, and these Numi Tea Mini Bamboo Boxes and Numi Organic Tea Bamboo Treasure Chests caught my eye as awesome gifts.
Peanut Butter & Co. Flavored Peanut Butters look unreal. Yes, I’m probably the only recipe blogger out there who still hasn’t tried them. They offers some fun gift packs too.
This really is just the tip of the iceberg (I googled that word to double check the spelling – do you ever google when blogging to check these kind of things?). But, I should probably get to some work, so tell me your ideas and wishes …
Posted by alisa on December 7, 2010 | 21 Comments
I created this recipe for a very cool event. I’m co-hosting a big recipe contest and giveaway with ZenSoy, makers or organic vegan pudding and organic soymilk (made with whole organic soybeans, no protein isolates!). Details are here, but it is really quite simple … create a delicious (dairy-free) recipe using any variety of ZenSoy Soymilk or Pudding and you will be entered to win a 3-month supply of goodies! Now I know some of you may not have ZenSoy at your local grocer (but would love to win some so you can try it!) … so if not, feel free to improvise!
Sorry, the contest is closed, but you can still enjoy the recipe below!
Some ideas I have thus far that might inspire you include … Bavarian Cupcakes (with pudding filling!), Pudding Pops, Vanilla Chocolate Chip Cookies, Fudge-Filled Cookies, Cappuccino Mousse Tarts, and oh yeah, the awesome recipe below!
I finally made another attempt at high-altitude vegan cupcakes, and this time it was successful! When I asked if they tasted more like muffins or cupcakes, Tony said cupcakes, but my taste-buds are still torn. They are more indulgent than a muffin, but not quite as airy as a cupcake. Either way, they fit the dessert bill.
The frosting was actually an afterthought. I made, and we enjoyed, about half of the batch sans frosting, but I’m a sucker for a nice thick frosting, so I will certainly make it again. Sorry, I wanted to give you a photo of the frosting, but all turned out fuzzy – the one below was the clearest one.
And did you know that pudding makes a fantastic egg replacer? No joke!
Quadruple Chocolate Vegan Muffin-Cakes (High Altitude Tested) with optional Chocolate Pudding Frosting
This recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, and High Altitude-Friendly. You can also turn this into a single layer cake, or pour into an 8 x 8 pan and bake for a snack cake.
I got overzealous, thinking that this recipe batch should make just 6 cupcakes, so I ended up with 8 muffin-topped goodies. For a proper dainty muffin, I think you could easily get out 10 to 12.
For the Cupcakes:
- 1 Cup All-Purpose / Plain or Cake Flour
- 1/4 Cup Cocoa Powder (I ever-so-slightly pack the cocoa powder as I level it)
- Baking Powder – Use 1 teaspoon for over 6000 ft (tested), 1-1/2 teaspoons for 3000 to 6000 ft, and 2 teaspoons at sea level
- 1/4 Teaspoon Salt
- 1/2 Cup Sugar
- 1/2 Cup Oil (I used melted coconut oil, but make sure your other ingredients are at room temperature or slightly warmer if using coconut oil or palm oil)
- 1/2 Cup Chocolate Milk Alternative (I used ZenSoy Chocolate Soymilk)
- 1 Container ZenSoy Chocolate Pudding (a rounded 1/3 cup of prepared pudding or 6 Tablespoons)
- 1 Teaspoon Vanilla Extract
- 1/3 Cup Semi-Sweet Chocolate Chips (or more if you want! I used Ghirardelli semi-sweet chips because the big bags were on sale, but honestly, they weren’t as good as the Dream Chocolate Chips. I would use those or the Scharffenberger Semi-Sweet baking Chunks (almost fruity in flavor) next time).
For the Frosting:
- 1 Container ZenSoy Chocolate Pudding (a rounded 1/3 cup of prepared pudding or 6 Tablespoons)
- 1/3 Cup Semi-Sweet Chocolate Chips (see above note)
- 1/2 Tablespoon Coconut Oil
Preheat your oven to 375º and line 8 (muffins) to 12 (10 to 12 for cupcakes) muffin tins with cupcake liners.
In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. In a separate mixing bowl, combine the sugar, oil, milk alternative, pudding, and vanilla. Fold the dry ingredients into the wet. It’s okay if there are a some little lumps remaining. Fold in the chocolate chips and pour the batter evenly into the cupcake liners.
Bake for 15 to 20 minutes, or until set and a toothpick inserted comes out clean. I baked the muffins for closer to 20 minutes, but some smaller cupcakes took about 17 to 18 minutes. Remove to a wired rack to let them cool before frosting (or eat as is).
For the Frosting: While your cake is baking, pull the pudding from the fridge to warm up to room temperature. Melt the chocolate chips and coconut oil (I do this in 30 second intervals in the microwave (about 2) stirring vigorously after each warm-up). Whisk in the pudding until smooth. Place in the fridge (or freezer if antsy) to let it set up. This should only take 15 or 20 minutes. Whisk and spread atop cooled muffins or cupcakes.
Makes 8 chocolaty muffins or 10 to 12 cupcakes
Posted by alisa on December 5, 2010 | 17 Comments
Tidbit #1 – Tony bought me this little netbook to replace my ailing laptop this week. Isn’t it cute! Though they say a netbook can’t replace a laptop, this one seems to work great for me. It’s faster than my old computer, and since I use a monitor and keyboard when at my desk anyway, it works for my needs. Now I can take this baby to the kitchen for working on recipes! With saran wrap protecting those little keys of course.
Tidbit #2 - The wonderful Heidi of Adventures of a Gluten-Free Mom is giving away two copies of my book, Go Dairy Free (not gluten-free, but lots of gluten-free and gluten-free adaptable recipes!) on her blog. Each winner will also receive an OXO good grips potato ricer too! You must enter by Tuesday, Dec 7. Check it out here.
Tidbit #3 – My Chocolate Peppermint “Oreo” Crispy Treats are in this new Free Christmas e-Cookbook. Check it out. Like Smart School Time Recipes it is an instant download.
Tidbit #4 – Speaking of Smart School Time Recipes, it was just featured in the AllergySense newsletter! A pleasant surprise to me. Still spreading the word of healthy free recipes!!
Tidbit #5 – My recipe for Tender Squash Dinner Rolls (from Go Dairy Free: The Guide and Cookbook) is also featured in the ebook A Bountiful Vegan Thanksgiving - which is also practical for the holidays this month of course! Oh, and the rolls, heavenly! I was honored when Nava (author of said ebook and many, many cookbooks) told me that she used that recipe as inspiration for a challah recipe in her upcoming cookbook (due out next year), The Vegan Holiday Kitchen.
Tidbit #6 – I was surprised yet again, this time when Go Dairy Free: The Guide and Cookbook was featured in Allergic Living’s 2010 Gift Guide (so honored to be alongside Gluten-Free Girl & The Chef)! Christmas is coming early this year for me. Anywho, the gift guide is awesome, so many fun and high-quality ideas. Just may be gifting myself a few items from there! Definitely check it out.
Tidbit #7 – There are more recipes to come this week and this month (but you probably knew that) … tasty potatoes, cupcakes, some cookies, hmmm … we’ll see!
Tidbit #8 – The Naturally Frugal Challenge has wrapped up and below are the delicious dinner recipe entries and the winner of the awesome baking prizes!
Autumn Harvest Soup with Pumpkin Dinner Rolls from The Stockpot
Caribbean Coconut Rice w/ Garbanzo Beans & Veggies from Loves Veggies & Yoga
Spiced Pumpkin Oatmeal from The Urban Luddite
Indian Curry Stew Stuffed Turban Squash from Making Food and Other Stuff
Peanut-Miso Sauce Chicken from Me
… and THE WINNER:
The Ultimate Autumn Quiche from The Urban Luddite
Thanks to Anne and Donna at Fab Frugal Food for hosting this challenge (I would say co-hosting with me, but they did all the work!)
Posted by alisa on December 1, 2010 | 12 Comments
Yes, I deliver on my promises … to you and to my husband. First off, thanks so much to all of you who voted! We shall find out in a few weeks if I’m up for speaking at the Fitness & Health Bloggers Conference.
As for the husband, Tony wanted a hearty chocolate chip muffin, something sweet, yet filling. Did I succeed? Well, yes and no. These are yummy … we gobbled them up and the recipe is definitely worth sharing, he agreed. But it seems he wants an even more filling muffin. More oil, more nuts, more fat is his request. But for those of you who don’t want a 700 calorie muffin, I think these will be enjoyed, and are certainly healthier and more filling than your average fluffy white muffin.
I used all whole wheat pastry flour in these muffins, which is lighter than regular whole wheat flour, but heartier than plain white flour. For a fluffier muffin, feel free to use all-purpose flour, or a combination of the two. For gluten-free, sub in your favorite gluten-free flour blend (with some xanthan gum or guar gum), I just haven’t trialed that version as of yet.
Also, note that these babies were concocted at high altitude. One of the reasons I haven’t posted as many baked goodie recipes in the past year, is that my husband can’t have eggs, and vegan treats are trickier here in the mountains. I’m also hesitant since my results will vary slightly from those at low altitude. Yeasted baking is a piece of cake, baked goods with eggs usually turn out, but baking powder treats sans eggs have busted me on numerous occasions. It is a delicate balancing act at 6500 ft. Fortunately, I’m getting the hang of it, and hopefully able to offer you conversions for both low altitude and high altitude that produce stellar results. So, I have included the amounts I used for the leavener, plus adjustments for sea level and semi-high altitude. These should work well.
Oatmeal Chocolate Chip Muffins
This recipe is Dairy-Free, Egg-Free, Nut-Free, optionally Soy-Free, and optionally Vegan.
- 1-1/4 Cups Quick Oats
- 1 6-ounce Container Plain or Vanilla Dairy-Free Yogurt (I used Plain Whole Soy & Co Yogurt, but you could use coconut milk yogurt or sub in 2/3 cup applesauce or banana in a pinch)
- 1-1/4 Cups Unsweetened, Original, or Vanilla Milk Alternative (I used Unsweetened Hemp Bliss)
- 1/2 Cup Brown Sugar, firmly packed
- 1/4 Cup Oil (I used melted coconut oil)
- 1/4 Cup Honey (can sub maple syrup or agave nectar, if desired)
- 1 Teaspoon Vanilla Extract
- 1 Tablespoon Flaxseeds, ground (I use a spice grinder)
- 1-1/4 Cups All-Purpose or Whole Wheat Pastry Flour, or a combination (I used all whole wheat pastry flour)
- 2 Teaspoons Baking Powder (this is the amount I used at high altitude (6500ft), for sea level, you may want to double this amount, for 3000 to 6000ft, use 1 Tablespoon)
- 1/4 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 3/4 Cup Semi-Sweet Chocolate Chips (I used Dairy-Free Dream Chocolate Chips)
- Optional: Additional brown sugar for sprinkling the tops with.
Preheat your oven to 400ºF. If needed, grease or line a dozen muffin cups. I use silicone muffin cups and find that they actually work much better ungreased.
In a large bowl, combine the oats, yogurt, milk alternative, brown sugar, oil, honey, vanilla, and ground flaxseeds. Let that sit and co-mingle while you combine the other ingredients.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and chocolate chips. Fold the dry ingredients into the wet ingredients in your large bowl. Divide the batter between 12 muffin cups, it will be quite thick. If desired, sprinkle each muffin with some additional brown sugar for a crunchy sugar crust.
Bake for 22 to 25 minutes. Let cool for 15 minutes, and then remove the muffins to a wire rack to cool completely.
Prefer to bake with eggs? If you prefer your muffins with eggs, simply add 1 egg to the wet ingredients, reduce the milk alternative by 1/4 cup, and omit the flaxseed. You can also probably get away with less baking powder – just 2 to 3 teaspoons at sea level.
Makes 12 chocolatey muffins
