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awintergirl:

Triple Chocolate Chunk Muffin Knock-Offs of Whole Food’s 6 Dollar per 4 Chocolate Chunk VitaTop Muffins
Ingredients:
1 3/4 c oats
 3 egg whites
 3/4 cup unsweetened cocoa
1/2 cup unsweetened applesauce
1 tsp. vanilla extract
1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1/4 tsp. salt
1 cup hot water
1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia
1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)
Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.Place muffins tins in the oven for 10 minutes.  After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.Place  the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!Cool muffins before removing from pan. ENJOY!!! Servings: 12 Big Muffins or 24 Smaller MuffinsCalories: 116 Calories Per Muffin or 58 Calories Per Muffin

awintergirl:

Triple Chocolate Chunk Muffin Knock-Offs of Whole Food’s 6 Dollar per 4 Chocolate Chunk VitaTop Muffins

Ingredients:

  • 1 3/4 c oats
  •  3 egg whites
  •  3/4 cup unsweetened cocoa
  • 1/2 cup unsweetened applesauce
  • 1 tsp. vanilla extract
  • 1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
  • 1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
  • 1-1/2 tsp. baking powder
  • 1-1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup hot water
  • 1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia
  • 1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)

Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.
Place muffins tins in the oven for 10 minutes.  After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
Place  the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!
Cool muffins before removing from pan. ENJOY!!! 
Servings: 12 Big Muffins or 24 Smaller Muffins
Calories: 116 Calories Per Muffin or 58 Calories Per Muffin

88 notes

robotheartrecipes:

Sunflower Lentil SandwichServes 1
This sandwich is both simple and satisfying—a great combination in my book! If you prepare a double batch of lentil mixture and grate some extra carrot, then you can slap together a super quick lunch the next day.
INGREDIENTS
1/2 cup canned lentils, rinsed and drained
2 tablespoons raw sunflower seeds
1 tablespoon water
2 teaspoons lemon juice
1 teaspoon olive oil
sea salt and fresh ground black pepper to taste
1 tablespoon finely chopped green onion
2 slices whole-grain sprouted bread
shredded carrots and baby spinach for serving
INSTRUCTIONS
Step One: Blend lentils, sunflower seeds, water, lemon juice, and olive oil in a food processor; season with sea salt and pepper. Stir in green onion. Spread on two slices bread and top with shredded carrots and baby spinach.Source: Vegetarian Times “28 Day Veg Boot Camp Mix ‘n’ Match Meals: Week 4,” June 2011. View the recipe on VegetarianTimes.com.

robotheartrecipes:

Sunflower Lentil Sandwich
Serves 1

This sandwich is both simple and satisfying—a great combination in my book! If you prepare a double batch of lentil mixture and grate some extra carrot, then you can slap together a super quick lunch the next day.

INGREDIENTS

1/2 cup canned lentils, rinsed and drained

2 tablespoons raw sunflower seeds

1 tablespoon water

2 teaspoons lemon juice

1 teaspoon olive oil

sea salt and fresh ground black pepper to taste

1 tablespoon finely chopped green onion

2 slices whole-grain sprouted bread

shredded carrots and baby spinach for serving

INSTRUCTIONS

Step One: Blend lentils, sunflower seeds, water, lemon juice, and olive oil in a food processor; season with sea salt and pepper. Stir in green onion. Spread on two slices bread and top with shredded carrots and baby spinach.

Source: Vegetarian Times “28 Day Veg Boot Camp Mix ‘n’ Match Meals: Week 4,” June 2011. View the recipe on VegetarianTimes.com.

12 notes

Feed 'em Right: Mushroom Crust Quiche

feedemright:

When I first started cooking for myself in college I became a vegetarian. I had several friends that liked to cook with me and one gave me a lovely little cookbook from Sunset. It is a quirky book but has some lovely recipes. Over the years I have tweaked this one, it is a family favorite!

38 notes

hipsterfood:

working off our basic chickpea sandwich spread, this was created! it’s a bitter & sweet ‘meaty’ sandwich filler, good for all occasions.
in your food processor: process 1 1/2 can of chickpeas, 1/2 can of black olives, juice of 1/4 of a lemon, juice of 1/4 of a lime, and a green of your choice (we used dandelion greens, but you could use something as simple as spinach.)
pour into a bowl, mix with a tbsp of mustard, and sprinkle over the top: salt, pepper, and 1ish tbsp of brown sugar, until the bitterness of the mixture is balanced. you could also use sweet mustard. this mixture will be bitter if you don’t use any kind of sweetener. give the bowl a final mix!
toast up some bread, wash some more greens, and put it all together.

hipsterfood:

working off our basic chickpea sandwich spread, this was created! it’s a bitter & sweet ‘meaty’ sandwich filler, good for all occasions.

in your food processor: process 1 1/2 can of chickpeas, 1/2 can of black olives, juice of 1/4 of a lemon, juice of 1/4 of a lime, and a green of your choice (we used dandelion greens, but you could use something as simple as spinach.)

pour into a bowl, mix with a tbsp of mustard, and sprinkle over the top: salt, pepper, and 1ish tbsp of brown sugar, until the bitterness of the mixture is balanced. you could also use sweet mustard. this mixture will be bitter if you don’t use any kind of sweetener. give the bowl a final mix!

toast up some bread, wash some more greens, and put it all together.

106 notes

hipsterfood:

someone asked us before what a good alternative for yogurt was for vegans. in your food processor, just whip up a block of extra-firm silken tofu with some fresh fruit and some cinnamon. while we always opt for fruit or nuts or other fresh whole foods, this is a pretty dead-on copy of dairy yogurt. this is a pretty simple one, and no extra ingredients like in prepackaged non-dairy yogurts.

hipsterfood:

someone asked us before what a good alternative for yogurt was for vegans. in your food processor, just whip up a block of extra-firm silken tofu with some fresh fruit and some cinnamon. while we always opt for fruit or nuts or other fresh whole foods, this is a pretty dead-on copy of dairy yogurt. this is a pretty simple one, and no extra ingredients like in prepackaged non-dairy yogurts.

30 notes

hipsterfood:

mint chocolate chip cookies
i’ve been searching all of my life for a suitable christmas cookie. something festive, but not overpowering. most all mint cookies i’ve tried taste like listerine, so i was amazed tonight when we created the perfectly subtle mint cookie! this would go so, so well with hot chocolate. (but i’m drinking wine tonight ;) )
we adapted & changed this recipe from the one in the joy of vegan baking.

process ten peppermint patties in a food processor, until finely ground. DON’T use the name brand patties, use the kind you get in the bulk section. these are our favorites, and aren’t as strong!
mix 1 1/2 tsp egg replacer with 2 tbsp water
cream 3/4 cup non-dairy butter with 1/2 cup brown sugar and 1/2 cup of granulated sugar. beat in the egg replacer, 1 tsp vanilla extract, and the ground peppermint patties.
in a different bowl, combine 1 1/2 cups flour, 1tsp baking soda, and a hefty pinch of salt.
combine both bowls, and do not overstir. this makes the cookies flat and lifeless.

bake at 350F for 10 minutes. in the meantime, grind up some mint candies!

when the timer hits ten minutes, sprinkle the ground up candy on top of the cookies.
bake for 2-3 more minutes. even if they look mushy, they’ll harden when cooling. in our case, it’s better to undercook them than overcook them, so take them outta the oven!! i mean it!

this recipe makes about two dozen cookies, or less, depending on how much batter you eat :D

hipsterfood:

mint chocolate chip cookies

i’ve been searching all of my life for a suitable christmas cookie. something festive, but not overpowering. most all mint cookies i’ve tried taste like listerine, so i was amazed tonight when we created the perfectly subtle mint cookie! this would go so, so well with hot chocolate. (but i’m drinking wine tonight ;) )

we adapted & changed this recipe from the one in the joy of vegan baking.

  • process ten peppermint patties in a food processor, until finely ground. DON’T use the name brand patties, use the kind you get in the bulk section. these are our favorites, and aren’t as strong!
  • mix 1 1/2 tsp egg replacer with 2 tbsp water
  • cream 3/4 cup non-dairy butter with 1/2 cup brown sugar and 1/2 cup of granulated sugar. beat in the egg replacer, 1 tsp vanilla extract, and the ground peppermint patties.
  • in a different bowl, combine 1 1/2 cups flour, 1tsp baking soda, and a hefty pinch of salt.
  • combine both bowls, and do not overstir. this makes the cookies flat and lifeless.

bake at 350F for 10 minutes. in the meantime, grind up some mint candies!

when the timer hits ten minutes, sprinkle the ground up candy on top of the cookies.

bake for 2-3 more minutes. even if they look mushy, they’ll harden when cooling. in our case, it’s better to undercook them than overcook them, so take them outta the oven!! i mean it!

this recipe makes about two dozen cookies, or less, depending on how much batter you eat :D

185 notes

hipsterfood:

do-it-yourself granola
buying gourmet*~ granola is super expensive, and there usually aren’t a lot of good vegan options. (most include honey or powdered milk.) i had to try to make my own!
the thing about granola is that it’s so flexible, you could add just about any kind of substitute for any of the following ingredients, and it would be great no matter what. another thing, the ratios here are pretty flexible as well. i kind of just did it as i went along, and it turned out great. don’t take anything here too literally, try different things out and see how it works for you.
in a big, sealable bowl, mix together:
2 cups ground oats (i ground rolled oats in a coffee grinder, you could also try grinding it in a food processor)
2 cups rolled oats, whole
1/4 cup ground flax seed
2 tbsp chia or sesame seed
1/4 cup raw sunflower seed
1 cup unsweetened corn or bran flakes
2 cups chopped dried figs
1 tbsp flour
then add in:
1 1/3 cup mixture of liquid sweeteners (i used maple syrup, agave, and molasses)
2 tsp vanilla extract
close your bowl with its lid, tightly, and shake everything together. check to see if the sweeteners are uniformly spread throughout the mixture - there should be clumps, but not big clumps of sugar :p

once you’ve decided you’ve got a good ratio of ingredients (you might want to add in more sweetener, more oat “flour”, etc, depending on how you like your granola), spread everything out on a baking sheet.
bake in a 350F oven for about 20-30 minutes, stirring occasionally. keep it in until everything is a little crispy and brown, but take it out if it seems like it’s browning too quickly! let it rest for 10-20 minutes after taking it out of the oven.
keep stored in an airtight container, and add in dried fruit & nuts when you have it for breakfast (or any meal of the day, really.) enjoy!

hipsterfood:

do-it-yourself granola

buying gourmet*~ granola is super expensive, and there usually aren’t a lot of good vegan options. (most include honey or powdered milk.) i had to try to make my own!

the thing about granola is that it’s so flexible, you could add just about any kind of substitute for any of the following ingredients, and it would be great no matter what. another thing, the ratios here are pretty flexible as well. i kind of just did it as i went along, and it turned out great. don’t take anything here too literally, try different things out and see how it works for you.

in a big, sealable bowl, mix together:

  • 2 cups ground oats (i ground rolled oats in a coffee grinder, you could also try grinding it in a food processor)
  • 2 cups rolled oats, whole
  • 1/4 cup ground flax seed
  • 2 tbsp chia or sesame seed
  • 1/4 cup raw sunflower seed
  • 1 cup unsweetened corn or bran flakes
  • 2 cups chopped dried figs
  • 1 tbsp flour

then add in:

  • 1 1/3 cup mixture of liquid sweeteners (i used maple syrup, agave, and molasses)
  • 2 tsp vanilla extract

close your bowl with its lid, tightly, and shake everything together. check to see if the sweeteners are uniformly spread throughout the mixture - there should be clumps, but not big clumps of sugar :p

once you’ve decided you’ve got a good ratio of ingredients (you might want to add in more sweetener, more oat “flour”, etc, depending on how you like your granola), spread everything out on a baking sheet.

bake in a 350F oven for about 20-30 minutes, stirring occasionally. keep it in until everything is a little crispy and brown, but take it out if it seems like it’s browning too quickly! let it rest for 10-20 minutes after taking it out of the oven.

keep stored in an airtight container, and add in dried fruit & nuts when you have it for breakfast (or any meal of the day, really.) enjoy!