Lemon Frankenberry Muffins

Friday, February 19th, 2016

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Over the weekend I was hit with an inexplicable, overwhelming urge for muffins. Not just any muffins, either, but blueberry muffins. This is unusual not because muffins aren’t awesome – they are! – but on account of my baked sweets cravings are mostly directed at cookies. They don’t call me Jelly Belly Kelly/Cookie Monster for nothing.

I reviewed Kris Holecheck’s The 100 Best Vegan Baking Recipes ages ago, and remembered that it had a pretty rad blueberry streusel muffin recipe. But alas! It calls for vegan yogurt, which is something I rarely have on hand. And the nearest Whole Foods is like 45 minutes away. One way! Ugh right?

But my longing would not be brushed off so easily, and so I found myself searching through my massive cookbook collection for a substitute. The Joy of Vegan Baking had a lemon blueberry recipe that looked serviceable enough, just without Holecheck’s decadent streusel topping. So I decided to have them both!: Colleen’s muffins + Kris’s topping.

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The verdict? UNGH. Pillowy soft in the middle, with a sweet crunchy topping. This whole post is basically just a reminder to self to make this again and again and again. So, so good.

(I almost called this post “mashup muffins,” but that sounds gross. Instead I went with Lemon Frankenberry Muffins, named after a cereal I loved in my omni days. RIP Count Chocula! Goodbye Booberry Crunch! Farewell to all the marshmallow-stuffed, candy-for-breakfast cereals! Until we come up with a vegan version, you will forever be the ones that got away. That and circus peanuts. I’m pretty sure I was their last/only fan.)

(P.P.S. So I made a batch of pumpkin muffins for our foster snuffaluffagus, as a hiding place for his post-dinner glucosamine pills. Now he thinks he can haz ALL THE MUFFINS. You should see how excited he gets when I crack one of these bad girls out. I almost feel guilty eating it in front of him. Almost but not quite.)

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Strawberry Lemonade Ice Cream

Monday, August 17th, 2015

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After the awesomeness that was my Lemon Blueberry Swirl Ice Cream, I suppose it was only a matter of time before I started experimenting with various flavors of lemonade ice cream. I started with Strawberry Lemonade, because a) strawberries are my favorite and b) they are totally seasonal and c) bursting out of my fridge. I mean, strawberries! Hello! BEST. Just ask the Strawberry Shortcake bedsheets from my childhood.

Okay, I’m meandering. The heat is totally frying my brain.

Anyway, this recipe is pretty rad and you should totally give it a try. It’s extra-handy for those times when you went shopping with your stomach at the farmer’s market and “accidentally” bought more strawberries than you could possibly hope to eat.

Pro tip: For a smoother ice cream, you can always process the cooked strawberries in a food processor or blender (using a splash of soy creamer or milk if too thick) prior to making the ice cream batter. However, I didn’t bother, assuming that the paddles on my machine would do a good enough job breaking up any remaining strawberry chunks. And they totally did!

Alternately, if you like a few chunky bits o’ berries, hold a few tablespoons of the cooked strawberries back and add them to the machine about fifteen seconds before dispensing. Or mix them in by hand as you transfer the finished ice cream to a storage container.

 

(More below the fold…)

Fusilli with Roasted Lemony Vegetables and Tofu Ricotta

Tuesday, March 25th, 2014

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This is a little something I threw together using scraps of this and that from the fridge: a few miscellaneous Russet potatoes; a just-cut red pepper; the lone surviving green zucchini from a pack o’ three; the last of a bag of frozen corn. If you don’t want to go quite so heavy on the carbs (this dish requires a post-dinner nap, I tell you what), omit the potatoes and double down on the other veggies. Or you can bulk up on the veggies anyway for a greater veggie-to-pasta ratio.

I used the ricotta recipe from The Cheesy Vegan, but there are plenty of tofu-based versions on the web.

 

Fusilli with Roasted Lemony Vegetables

Ingredients

1/2 cup sundried tomatoes (dry, not oil-packed)
1/2 cup lemon juice

1/4 cup olive oil
2 Russet potatoes, diced into 1/2″ pieces
2 carrots, cut into 1/4″ rounds
1 red pepper, diced
1 zucchini, halved lengthwise and cut into 1/4″ slices
1 cup frozen corn, defrosted
1/4 cup minced garlic
1 tablespoon basil
1 teaspoon oregano
1 teaspoon salt
pepper to taste
1 teaspoon lemon peel

16 ounces fusilli, or other small, bite-sized pasta
tofu ricotta for serving

(More below the fold…)

15-Minute Creamy Avocado Pasta

Thursday, February 20th, 2014

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Wow.

I’ve enjoyed avocado pasta before, but this is just…WOW.

The sauce is deliciously simple: avocados, garlic, basil, lemon. (The lemon? It downright OWNS the pasta.) Blend in a food processor, mix with the pasta, and serve.

The hardest part about this dish is the timing: since avocados oxidize quickly (thus turning an unappetizing shade of brown), you want to use the sauce immediately. Or at least if you want to snag a halfway decent photo of it.

This is another recipe from The Oh She Glows Cookbook, but – yay for you! – it’s also available on Angela’s website.

Go! Blend! Eat!

No regrets.

Well, maybe just one: I don’t have any leftovers!