One-Bowl Vegan, GF Fruits-Nut Muffins

I ran into this gluten free, vegan recipe for carrot-banana-apple-walnuts muffins on Minimalist Baker and absolutely loved it.  The list of ingredients may look long, but the preparation is much easier than your average cake or muffin and the result is tender, fruity sweet muffins with the added chewiness of walnuts and oats.

I tried both non-vegan (with 1 egg) and vegan (with flax eggs) versions and both turned equally nice. Actually, I was very excited to have found a substitute for egg and quite impressed by how well flax eggs worked to stick everything together in these muffins.

Note #1. The current recepie link is slightly different from the original one, the one that I followed. In Persian version of this post, I have included the original recepie – In Persian Of course!

Note#2. You could either follow the current, above linked recipe on Minimalist Baker, which I have not tried but assume to be even better, OR follow the old recipe which I HAVE tried and photographed. Here it is:

Ingredients:

  • 1 1/2 batches flax seed (which translate to 1 1/2 flax seed dissolved in 3 3/4 water, stir and let sit for 5 min till the mixture is a thick sticky goo like egg)
  • 1/4 cup olive oil
  • 1/3 cup mashed very ripe banana
  • 1/4 cup agave nectar or maple syrup (or honey if not vegan)
  • 1/2 cup grated apple
  • 1/2 cup brown sugar
  • 1/2 tsp sea salt
  • 1 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 cup plain almond milk (unsweetened)
  • 1 heaping cup (packed) grated carrot
  • 2/3 cup gluten-free rolled oats
  • 1/2 almond meal (almond flour)
  • 1 heaping cup gluten free flour blend
  • 1/4 cup raw walnuts (I sometimes use sunflower & pumpkin seeds  on half of my batch).

Method:

  1. Prepare flax seed in a large mixing bowl and preheat oven to 375 degrees F (190C).
  2. Prepare muffin tin with liners or lightly grease them.
  3. To flax eggs, add mashed banana, agave or maple syrup, olive oil and whisk to combine.
  4. Next add grated apple, brown sugar, baking soda, salt, cinnamon, and whisk to combine.
  5. Add almond milk and stir.
  6. Add grated carrot and stir,
  7. Add oats, almond meal, and gluten free flour blend and stir.
  8. Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional)
  9. Bake for 32-36 minutes, or until deep golden brown and toothpick inserted into the center comes out clean. When you press on the top it shouldn’t feel too spongy, so don’t be afraid of over baking! The GF blend just takes longer to bake.
  10. Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely.   

Enjoy!

#minimalistbaker


Thanksgiving Salad

For this upcoming Canadian thanksgiving I looked up a Canadian recipe for salad (you guessed it, made with maple syrup) which goes well with other items on your table. It is called Roasted Sweet Potato Kale Salad with Mustard Dill Vinaigrette. The title pretty much gives away the ingredients, I know, but you would not know how to make it before visiting the link on Food Network!I followed the original recipe (linked above) only modified it slightly by increasing the amount of kale to 5 cups and skipping agave nectar in the sauce. I was super happy with the result – very autumnish colors, filling yet light and refreshing with a sweet-sour taste.

Happy Thanksgiving Canada!


Chia-Berries drink

Give me a cool glass of Chia-berries mix any day of the year and I will gladly take 40 plus centigrade – like we have had in the past few days in Montreal! This is truly the ultimate summer drink – refreshing, nutritious, savory, pretty even and easy to make.

Ingredients (4-5 serving) Read the rest of this entry »


Lentil Salad with Bell Pepper & Cumin

As promised in my previous blog post, here is the recipe for a hearty salad, to add more color and flavor to any autumn table.

Ingredients:

  • 1 cup large lentil
  • 4 halves of bell peppers in green, red, orange and yellow, (1 half, each)
  • ¼ tbsp. cumin
  • Fresh lemon juice, salt and olive oil as desired Read the rest of this entry »

Mirza Ghasemi, (Persian Smoked eggplants casserole)

Mirza Ghasemi is a vegetarian dish from Gilan in Northern Iran, yet quite popular through the country and beyond, especially as a tasty side dish.  Made traditional way, the recipe contains only four ingredients (eggplants, tomatoes, eggs, and garlic).  The real trick however in making a remarkably authentic Mirza ghasemi is to making this casserole-like dish taste and smell, partially or totally smoky! And that has to do with how you cook your vegetables.  So, let’s get started!

Ingredients (serves 4)

Eggplants, 4-5, small. Tomatoes, 4 large. Garlic cloves, 5 (use more if you like garlic or less if you don’t). Eggs, 4. Oil, 3 tbs. Salt and pepper to taste.


Method:
Grill pierced eggplants and whole tomatoes on a barbecue grill – ideally on charcoal, till skin is burned and inside is well cooked. Obviously eggplants require more cooking time. Cut off the two ends of garlic cloves and place them on the barbecue grill with the skin on and grill them for a few minutes as well. Remove your vegetables, as they are sufficiently cooked and set aside to cool.  Note that it is customary to grill and “smoke” the eggplants, but I have figured smoking tomatoes add to the delicious taste of Mirza ghasemi. My friend has discovered and kindly tipped me preparing garlic the way I just mentioned is magical! It truly is, you just have to be careful not to burn it. And while you are at it, make lots of smoked garlic and use them in your jar of olive oil along with fresh herbs and red chili pepper.

Using a cutting board, remove the eggplants’ skin and cut the eggplants in tiny pieces, sprinkling salt all over. Set aside. Do the same with the tomatoes. Skin the smoked garlic, and smash it. In a skillet sauté the smashed garlic in hot oil for a couple of minute over medium heat.

Add eggplants and sauté for ten minutes or until light brown. Add chopped tomatoes, and stir another 3-4 minutes. Taste for adjustment. Then cover the lid, reduce the heat and let it cook for 15-20 minutes.

At the last stage, remove the lid, break the eggs, immediately maximize the heat, stir thoroughly. You could add black powder pepper if you like.

Mirza ghasemi is traditionally eaten with plain rice, kateh style.


Green Pasta: Cooking with unripe tomato

My garden is frozen already, but not my green tomatoes. Last year around the same time I picked my green tomatoes and benefiting from my blog reader’s comment, I successfully forced them in to ripening ! Here is how

This year though I learned green unripe tomato could be used in a long list of delicious foods – from vegetarian stews, to chutney to green spaghetti. Here is a list of 20 recipes.

I did try some of them and LOVED this one: Spaghetti Con Pomodori Verdi   I replaced Arugula with spinach and omitted basil. And it looked and tasted wonderful – rich, refreshing, and a lot of fun! The dish in the pic is my own creation 😉

What is your favorite green tomatoes recipe?

 


Kale Chips

I was so excited when I first discovered the “massaged kale salad” and shred it here.

More excited still with my recent discovery of Kale chips. I followed Kate Eats Real Food’s recipe here and came up with an excellent – crispy and de-li-cious chips kale chips!!