Strawberry- Lemonade muffins

2 cups flour
1 1/2 Tbs baking powder
1 tsp baking soda
Two handfuls of strawberries cut up into small pieces
1 ripe banana, mashed
1 lemon for zest + juice (2 Tbs)
1 tsp vanilla
1/2 cup almond milk
2/3 Coconut oil, melted
1/2 cup coconut sugar + sprinkle for topping
organic food coloring- optional

 

Preheat oven to 350 degree.
In medium bowl, sift together flour, mix in baking soda, baking powder, and salt.
Sprinkle in the zest from one lemon (I love flavor so I get as much as possible).

In separate large bowl, mash the banana. Mix in the sugar, and add vanilla. Juice your lemon and mix that in. Stir in the coconut oil.
Next, pour the dry ingredients into the wet mixture. Stir well, and slowly pour in almond milk
Fold in the strawberry bits, and make sure they’re mixed around well.
Optional to add a little food coloring for color and fun!
Line muffin pans with liners, fill about ¾ way, sprinkle a little coconut sugar on top of each muffin.

Bake for 25 minutes.
Let cool and enjoy!

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Zucchini Pasta with Avocado Lemon Basil Pesto

Zucchini Pasta with Avocado Lemon Basil Pesto

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Sauce:

1 ripe avocado
½ cup basil
1 Lemon, for juice
1 Tbs Oregano
Thyme
¼ cup Water (or more if needed)

Pasta:
3-4 Zucchini

Using Blender (Vitamix) blend together all ingredients.  Add more water if needed, until you get the consistency you desire.
For pasta you will need a Veggetti (this can be purchased at Bed, Bath and Beyond).
Simply stick one end of zucchini through the Veggetti and rotate creating long “noodles”. Boil water, throw in your noodles, and boil for 1 minute.  Remove from heat and rinse.  Drizzle sauce over your cooked zucchini pasta and enjoy!

If you’d like, you can add more veggies to the mix, such as sliced grape tomatoes.

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[Leftovers can store in fridge for a day or so]

Lemon Poppy Muffins

If you have not read or looked at Alicia Silverstone’s cookbook, the Kind Diet,  I highly recommend it.  Even if just take a glance while you’re at the book store.  It was one of the first books I purchased when I became vegetarian, because she breaks her book down into different categories.  Some people are not able to just go cold turkey, and wake up one morning and decide they want to change to a vegan diet, and go with it.  I was vegetarian for 5 years, before I finally gave up all the diary products.  Her approaches to the “Kind Diet” are Flirting, Vegan, and Superhero, which appear as steps to becoming vegan and eating a diet entirely of whole grains and organic veggies.

Lemon Poppy Muffins

I swear this picture doesn't do justice for the taste of this muffin, but I had to snap one quickly before this all disappeared
I swear this picture doesn’t do justice for the taste of this muffin, but I had to snap one quickly before this all disappeared

1 cup whole wheat pastry flour
1 cup all-purpose flour
1/3 cup maple sugar
2 tsp egg replacer (Ener-G)
2 tsp baking powder
1 tsp baking soda
¼ tsp sea salt
½ cup almond or soy milk
¼ cup fresh lemon juice
½ cup safflower oil
½ cup maple syrup
1 tsp lemon extract
2 Tbs poppy seeds

Preheat oven to 350 degrees.  Oil pans (for 4 mini loaves) or prepare muffin pan with liners.
Combine flours, sugar, egg replacer, baking powder, baking soda, and salt.
In a separate bowl, combine milk and lemon juice.  Set aside; it will look curdled.  Whisk, in the oil, syrup, and lemon extract.
Add the wet ingredients to the dry, and stir well.  Finally add poppy seeds

Pour the batter into prepared pans and bake 15 minutes.  Cool completely on metal rack.

Strawberry-Lemon Cupcake

Vegan Strawberry Cupcakes
(makes 12-15)
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Ingredients:
2 cups unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
½ tsp salt
½ cup canola oil
½ cup almond milk
1 cup evaporated cane sugar
2 tsp. pure vanilla extract
1 tsp. almond extract
1/3 cup silken tofu
1 ¼ cup strawberries, chopped

Preheat oven to 325 degrees F.
Line a 12- cup muffin pan with paper liners

In a large bowl, sift flour.  Add in baking soda, baking powder, and salt.
In another bowl whisk together oil, milk, sugar, and extracts until well combined.  In a blender or food processor puree the tofu and strawberries until creamy.  Add this mixture to the milk mixture and whisk until combined.
Create a well in the dry mixture, and pour in the wet ingredients.  Stir to combine but do not over mix.

Pour the batter into prepared muffin pan, filling each liner with 2/3’s full.
Bake 20-25 minutes, or until a toothpick inserted comes out clean.  Remove from muffin pan and place on wire rack to cool.  Top with your choice of icing.
(I choose Lemon Butter-Cream Icing- see recipe below)

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(recipes from Skinny Bitch)

icingLemon Butter-Cream Icing (makes 1 1/2 cups)

2 cups confectioner’s sugar
¼ cup of Earth Balance, at room temperature
3 tbs fresh lemon juice (I used one whole lemon)
1 tsp finely grated lemon peel (optional)

Using an electric mixer, beat the sugar and Earth Balance in a medium bowl until fluffy, (3-4 minutes).  Add the lemon juice and zest, and beat an additional 2 minutes.