Vegan Blueberry-Banana Muffins With Crumb Topping

Ingredients

3 ripe bananas
1/4 cup vegetable oil
1 cup sugar
1 tsp. salt
1 tsp. baking soda
2 1/2 cups flour, divided
3/4 cup fresh or unthawed frozen blueberries
1/2 cup brown sugar
4 Tbsp. nondairy margarine

Preheat the oven to 350°F.
In a medium bowl, mash the bananas with the oil and sugar and mix well.
In a small bowl, sift together the salt, the baking soda, and 2 cups of the flour.
Add the dry mixture to the banana mixture and stir by hand until the two are thoroughly combined. Fold in the blueberries.
Pour the batter into a lined muffin pan.
In a small bowl, combine the remaining 1/2 cup of flour, the brown sugar, and the nondairy margarine. Stir until the mixture forms coarse crumbs, then sprinkle the crumbs onto the muffins.
Bake the muffins for 25 minutes or until a toothpick inserted in the middle comes out clean.
Makes 10–12 muffins

Blueberry-Banana Muffins With Crumb Topping Recipe – From PETA

Vegan Pumplin Muffins

These are moist and fluffy, with a hint of molasses and warm spicy flavor. This recipes is for 6 jumbo muffins, if you want to make little muffins change the cooking time to 15-20 minutes.

Equipment:
Jumbo muffin tin or mini muffin tin

Ingredients
1 3/4 cups flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (fresh or from a can)
1 tablespoon soy yogurt
1/2 cup soymilk
1/2 cup vegetable oil
2 tablespoons molasses

Directions
Preheat oven to 400 F. Grease muffin tins with vegetable shortening or spray on oil.

Sift together dry ingredients (flour through cloves). In a seperate bowl, wisk together wet ingredients (pumpkin through molasses). Pour wet into dry and combine. Fill muffin tins 2/3 of the way. Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.

yummy recipe from Post Punk Kitchen

INGREDIENTS:

* 2-3 ripe bananas
* 3/4 cup soy milk
* 1 1/2 teaspoon cinnamon
* 1 teaspoon pumpkin pie spice (optional)
* 1 teaspoon vanilla
* bread, any kind is fine
* butter or margarine

PREPARATION:
Blend bananas, soy milk, cinnamon, pumpkin pie spice and vanilla in blender or food processor and pour mixture into pie plate or wide dish. Gently dip bread slices into the mix, coating both sides. Fry in butter or margarine in medium-hot skillet until golden brown.

Serve with maple syrup if desired, and, as always, enjoy your wonderful vegan French toast!

Recipe courtesy of Jolinda Hackett from About.com

Vegetarian Pâté en Croûte

1 onion, minced
2 Tbsp. margarine
6 cups minced mushrooms
4 garlic cloves, minced
2 Tbsp. fresh parsley, minced
2 Tbsp. fresh rosemary, minced
2 Tbsp. lemon juice
2 1/2 cups dried bread crumbs
1 pkg. frozen puff pastry sheets, thawed (check for ingredients – not all are vegan)

• In a large pot, over medium heat, sauté the onion in the margarine for a few minutes.
• Add the mushrooms and garlic and sauté 20 to 30 minutes until the liquid has evaporated. The mixture should be somewhat dry.
• Add the parsley, rosemary, lemon juice, and bread crumbs and mix well, forming a sticky ball. Allow the mixture to cool slightly or store in the refrigerator overnight.
• Thaw the puff pasty sheets for 30 minutes.
• Preheat the oven to 400ºF.
• Place one sheet of dough on a floured board and roll it out into a large square. Spread half of the mushroom mixture over half of the dough, leaving a 1-inch space along the edges. Fold the other half of the dough over the half with the mushroom mixture, pressing the edges together with your fingers, then crimp with a fork to seal. Make three slits on top, then place the pasty on an ungreased cookie sheet and put it into the refrigerator while you prepare the other sheet of dough in the same manner, using the remaining mushroom mixture. Put this on the same or another cookie sheet and refrigerate for a few minutes.
• Put the tray(s) into the oven and bake for 20 minutes, until the dough is puffed and golden.
• Cut into bite-sized pieces.

Makes approximately 32 pieces

This looked really good, its from vegcooking.com

Vegetarian Pâté en Croûte

1 onion, minced
2 Tbsp. margarine
6 cups minced mushrooms
4 garlic cloves, minced
2 Tbsp. fresh parsley, minced
2 Tbsp. fresh rosemary, minced
2 Tbsp. lemon juice
2 1/2 cups dried bread crumbs
1 pkg. frozen puff pastry sheets, thawed (check for ingredients – not all are vegan)

• In a large pot, over medium heat, sauté the onion in the margarine for a few minutes.
• Add the mushrooms and garlic and sauté 20 to 30 minutes until the liquid has evaporated. The mixture should be somewhat dry.
• Add the parsley, rosemary, lemon juice, and bread crumbs and mix well, forming a sticky ball. Allow the mixture to cool slightly or store in the refrigerator overnight.
• Thaw the puff pasty sheets for 30 minutes.
• Preheat the oven to 400ºF.
• Place one sheet of dough on a floured board and roll it out into a large square. Spread half of the mushroom mixture over half of the dough, leaving a 1-inch space along the edges. Fold the other half of the dough over the half with the mushroom mixture, pressing the edges together with your fingers, then crimp with a fork to seal. Make three slits on top, then place the pasty on an ungreased cookie sheet and put it into the refrigerator while you prepare the other sheet of dough in the same manner, using the remaining mushroom mixture. Put this on the same or another cookie sheet and refrigerate for a few minutes.
• Put the tray(s) into the oven and bake for 20 minutes, until the dough is puffed and golden.
• Cut into bite-sized pieces.

Makes approximately 32 pieces

This looked really good, its from vegcooking.com

Makes 8 mini muffins (increase quantity to make more)

Ingredients
1 ripe banana
1/8 cup pure maple syrup
1/8 cup vegetable oil
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup whole wheat flour
3/8 cup white flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
*optional 2 Tbsp chopped walnuts

1. Preheat oven to 350 degrees
2. Grease tin for 8 mini-muffins.
3. Mash banana(s) in a bowl.
4. Add oil, maple syrup and mix with banana.
5. In separate bowl, add flours, salt, cinnamon, baking powder and baking soda and mix. Then mix in banana mix.
6. Spoon into muffin tins and bake for 10-12 minutes until muffins are done and slightly browned on top.

Chili and Cornbread Casserole

INGREDIENTS:

* 4 15 ounce cans kidney beans, well drained
* 2 cups vegetarian ground beef substitute
* 1 cup corn
* 2 15 ounce cans tomato sauce
* 2 tbsp chili powder
* 1/4 tsp cayenne pepper
* 1/3 tsp salt
* 1/2 tsp onion powder
* 1/2 tsp garlic powder
* 1/2 tsp cumin
* 2 cups cornmeal
* 1 1/2 cups whole wheat flour
* 1 tbsp baking powder
* 2 cups soy milk
* 1/4 cup vegetable oil
* 1 tbsp maple syrup

PREPARATION:
Pre-heat the oven to 375 degrees. In a large mixing bowl, mix together the beans, beef substitute, corn, tomato sauce and spices and spread in the bottom of a large baking pan.

In a separate bowl, combine the cornmeal, flour and baking powder.

Slowly whisk in the soy milk, oil and maple syrup, stirring just until combined.

Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.

You could also make this recipe using leftover chili or canned vegetarian chili.

Recipe from Jolinda Hackett from About.com

Authentic Churros

Ingredients (use vegan versions):

2 cups flour
2 cups water
1/2 teaspoon sea salt
olive oil for frying (traditional and essential!)
wooden spoon for mixing
“Manga churrera”, pastry bag or funnel

Directions:

Place flour and salt in a large, deep mixing bowl.

Boil water and pour ALL AT ONCE onto the flour. Stir vigorously until well blended and the mixture comes away from the bowl. Takes about 5 minutes.

Fill your deep fryer or a deep skillet about half-full of olive oil and heat until aromatic, NOT smoking! Place the batter in a “manga churrera” (churro maker) or, if you’re good, a *cloth* pastry tube or funnel.

The “manga” is better because you can press it through gradually and have more control. A narrow mouthpiece is best because they come out crunchier and less bready than the fat ones.

Drop the batter vertically in a continuous stream, working around in a spiral from the center out, right over the hot oil. You can also make individual circlets. Fry until golden, turning once.

Drain on paper. Be careful! The oil can spatter!

The difference between Latin American and Spanish Churros is that authentic Spanish Churros are NOT dipped in sugar. They are eaten as is with coffee or thickened hot chocolate.

Traditionally, the chocolate is made by shaving bitter chocolate bars on a grater or with a knife, adding sugar and milk and flour and heating, stirring, till the desired thickness is reached. Be careful, it can stick and burn.

You may have to practice once or twice but it’s well worth acquiring the skill.

This great recipe and others can be found at vegweb.com

I’ve been craving french toast without much luck in finding something tempting enough to eat. Just my luck, PETA put out a great looking recipe. Can’t wait to try it

Vegan French Toast

1 cup soy milk
2 Tbsp. flour
1 Tbsp. nutritional yeast flakes
1 tsp. sugar or sweetener of your choice
1 tsp. vanilla
1/2 tsp. salt
Pinch nutmeg
6 slices whole wheat bread

• Mix all the ingredients (except the bread slices) in a shallow bowl.
• Dip the bread slices into the soy-milk mixture and cook, either on a nonstick griddle until browned on both sides or on a greased cookie sheet in a 400°F oven until golden on both sides, turning once.

Makes 3 servings

Courtesy of PETA

Vegan empanada

Empanadas can be stuffed with absolutely anything, but the filling were made in two ways here (sorry no exact measurements):

empanada filling #1 – pinto beans, shredded carrots, veggies, and spices

empanada filling #2 – large tvp chunks, potatoes, garlic, onions, jalapenos, peppers, nutritional yeast, Bragg’s, paprika

dough:
* 2 cups flour
* 2 tsp baking powder
* 2 Tb sugar
* 1/2 Tb salt
* 1/3 cup earth balance margarine
* 1/3 cup cold water

*Combine all dry ingredients, then mix in margarine so there are little clumps, then add cold water and kneed. It is important to use cold water to get the flakiness.

After rolling out the dough and cutting it with a circular object (we used a large plastic lid), it’s time to stuff the little dudes. Use a spoon to scoop a small amount of stuffing in the center of the circle. Then fold in half. Be conservative with your stuffing or it will ooze out the sides and look ugly.

Next use a fork to press the sides together.

Place them on a greased pan and dribble margarine and salt water. This gives them a slightly browned look once they are baked. If you’re making sweet empanadas, you can substitute the salt water for sugar water and sprinkle some cinnamon. yum.

Bake them for about 30 minutes, but check often so they are crispy and brown but not burned. I’m assuming the time is relative to the size of the empanadas.

Courtesy of Tomorrow Friendly Food