muffin - vegetarian recipes

muffin vegetarian recipes

Pumpkin Energy Balls – Pumpkin Snack Bites

October 1 2021 Vegan Richa 

Pumpkin Energy Balls – Pumpkin Snack BitesPumpkin Energy Balls are a fun vegan snack perfect for the cozy season. These snack bites are naturally sweetened, gluten-free, soy-free and the perfect healthy treat both kids and adults will love. Its getting to be that cozy time of year where candy, desserts and all the comfort food start showing up. I can pass on most store-bought candy, but a piece of my pumpkin pie or vegan pumpkin bread are things I look forward to all year and cannot say no to. This is the time of year I also start stocking the fridge and freezer with healthy fall-tastic snacks and mini treats that taste like the fall desserts I so love. These Pumpkin Pie Energy Balls or Snack Bites are the perfect replacement for when I’m craving a slice of pie but really just one bite – not the whole slice. These vegan pumpkin energy balls are packed with cozy pumpkin spice, pumpkin puree, and healthy nuts and seeds. So as you can imagine theyre also great as a pre or post-workout snack. These should be stored in the fridge until you are ready to eat them. Keep them no longer than 3 hours at room temperature. You could, however, coat these in melted, tempered dark chocolate to make them less sticky to handle.   More Vegan Snacks - Blueberry Muffin Energy Bites - When you want a blueberry muffin without baking. - Carrot Cake Bites - They taste like Carrot Cake! - Peanut Butter Chocolate Balls with Rice Krispies- Cannot get any better than pb and choc - Seedy Chocolate Snack Bars - no dates! - Golden Sesame Balls - Because turmeric - Mojito Energy Balls - so fresh and zesty! Continue reading: Pumpkin Energy Balls – Pumpkin Snack BitesThe post Pumpkin Energy Balls – Pumpkin Snack Bites appeared first on Vegan Richa.

Pistachio Muffins

September 19 2021 Oh My Veggies 

Pistachio lovers will swoon over these delicious fluffy Pistachio Muffins. These bakery style muffins use pistachio butter and pistachios to give you the ultimate nutty flavor in each bite. Change up your usual muffin flavors with this unique recipe!  I love making homemade pistachio butter, so I decided to try using some to make muffins.... Read More This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Pistachio Muffins.

Vegan Pumpkin Breakfast Cookies Gluten-free

September 16 2021 Vegan Richa 

Vegan Pumpkin Breakfast Cookies Gluten-freeFor a fall-tastic breakfast treat that is easy to make, look no further than these vegan pumpkin breakfast cookies! Gluten-free, refined sugar-free, refined oil-free and packed with nutritious add-ins like pumpkin puree, chia seeds, chopped nuts, and rolled oats. If youre looking for an easy, one-bowl cookie recipe that the whole family will get excited about, these pumpkin breakfast cookies are it! Trust me, they are going to bring your on-the-go breakfast game to the next level. These perfectly crispy yet chewy oatmeal cookies are made with gluten-free oats, almond flour sunflower seeds and a handful of especially healthy add-ins like chia seeds! But you can customize the recipe to your familys preferences and use any seeds you have. My pumpkin breakfast cookies are chock full of nutritious oats, unsweetened pumpkin puree, nuts, dried fruit, and seeds, and they are naturally sweetened with maple syrup. No Flouf, no Oil! With all those add-ins, these oatmeal cookies are definitely wholesome enough to eat for breakfast! I like packing these pumpkin breakfast cookies as a lunchbox snack for the kids and make them for my own on-the-go breakfast. Leftovers keep for days so make lots and stash them away for snacks. More pumpkin recipes - 1 Bowl Pumpkin bread  - Pumpkin Carrot Bread  - Gluten-free Pumpkin Bread  - Pumpkin Cinnamon rolls - 1 Bowl Pumpkin Cream Cheese Muffins - Pumpkin Baked Oatmeal ! Gf Continue reading: Vegan Pumpkin Breakfast Cookies Gluten-freeThe post Vegan Pumpkin Breakfast Cookies Gluten-free appeared first on Vegan Richa.

Vegan Date Nut Cake (Eggless)

July 18 2021 Vegan Richa 

Vegan Date Nut Cake (Eggless)This easy vegan date nut cake is moist, fluffy, and packed with chewy dates and crunchy pecans and walnuts! So simple to make and the perfect sweet treat to bring to a potluck or bake sale. Gluten-free option. Tired of making banana bread over and over again? Try this Vegan Date and Nut Cake instead. It’s moist yet light and fluffy and packed with dates and nuts. You could probably get away with calling this a vegan date and nut bread, or snack cake. I love this date cake with a mix of pecans or walnuts and pistachios but you can use any nut you have in your baking pantry – or a mix of nuts and seeds. Think hazelnuts, pistachios, almonds, pumpkin seeds – anything you want!  The batter is so wonderfully moist thanks to the addition of almond flour.  I used AP flour for this and while I did not design this to be a gluten-free cake, you could totally change this by using a gluten-free flour mix of oat flour, almond flour, and potato starch. This is one of those easy cake recipes you can make whenever there is a “cake emergency” – meaning your kids let you know they need to bring something to school the next day. Or you have spontaneous visitors and want to whip up something sweet and easy. As this cake travels really well, you can also bring it to any potluck or picnic. Everyone will love it so keep the recipe ready! MORE VEGAN CAKE RECIPES - Eggnog Pound Cake - 1 Bowl Banana Apple Bread. Can be made into muffins - Peanut Butter Chocolate Marble Cake - Lemon blueberry pound cake - GF Cashew Butter Chocolate Marble Cake.  - Gluten-free Cinnamon Roll Bread yeast-free. - Carrot Banana Bread - Also grain-free. - Sweet Potato Crumb Cake. GF Continue reading: Vegan Date Nut Cake (Eggless)The post Vegan Date Nut Cake (Eggless) appeared first on Vegan Richa.

Lazy Vegan Recipes for Breakfast, Lunch and Dinner

May 30 2021 Vegan Richa 

Lazy Vegan Recipes for Breakfast, Lunch and DinnerFor busy weeknights pick any of these Lazy Vegan Recipes to get a simple breakfast, lunch, or dinner on the table in no time! These easy plant-based meals are perfect for beginners and seasoned chefs alike. Also included: One pot and one skillet recipes as well as Instant Pot recipe ideas. Get a meal on the table in no time with these Lazy Vegan Recipes Even if you’re one of those people who truly love to cook, you simply dont always have the time or energy to spend hours in the kitchen. When you’re pressed for time around meal o’clock and energy is low, these Lazy Vegan Recipes will come to the rescue! Theyre my go-to easy meals when life is busy and I just dont feel like spending much time in the kitchen. Super quick prep times and off-hands preparation make these recipes lifesavers. I have a good mix of breakfast casseroles, make-ahead breakfasts, light lunches, and set-and-forget dinners. Most of these are one-pot or one-skillet meals so clean-up will also be lower.  Trust me, making any of these easier than pondering over that take-out menu! These super-simple vegan meals can be prepped in 10-15 minutes, with minimal fuss. Breakfast Tofu Bhurji Vegan Bhurji Tofu Bhurji - Vegan Bhurji or Akoori . Indian Scrambled eggs. Tofu scrambled with onion, tomato, cilantro and cumin for a delicious Eggless Bhurji Scramble Breakfast. Vegan Glutenfree Nutfree Recipe.Can be soyfree with chickpea flour tofu TRY THIS RECIPE Lemon Poppy Seed Vegan Baked Oatmeal  For a Vegan Baked Oatmeal Recipe that tastes like a lemon and poppy seed muffin, look no further than this gluten-free and vegan Lemon Poppy Seed Oatmeal. TRY THIS RECIPE Chickpea Flour Scramble Breakfast Recipe Easy peppery Chickpea flour Scramble. Soy-free Breakfast Scramble. Make with lentil flour or lentil batter for variation. Vegan Gluten-free Soyfree Recipe. When doubling the recipe, use a tbsp or so less water. TRY THIS RECIPE Continue reading: Lazy Vegan Recipes for Breakfast, Lunch and DinnerThe post Lazy Vegan Recipes for Breakfast, Lunch and Dinner appeared first on Vegan Richa.

Vegan Chocolate Chip Muffins

April 21 2021 Oh My Veggies 

Healthy vegan chocolate chip muffins, that are oil-free and gluten-free too! These are a great dessert or make-ahead breakfast thats easy, flavorful and made with just a handful of ingredients.  Ive been obsessed with baking recently. Ive been cranking out all kinds of healthy-ish baked treats like these Healthy Pumpkin Muffins and these Banana Oatmeal...Read More

Vegan Peanut Butter and Jelly Muffins

March 3 2021 Golubka Kitchen 

Vegan Peanut Butter and Jelly Muffins The idea for these muffins came from a smoothie shop I used to frequent back in NYC. They sold some baked goods in addition to smoothies, including peanut butter and jelly muffins. I remember wanting to recreate that muffin flavor at home as soon as I saw them, and this was years ago. I finally got around to it! These muffins are made with spelt flour and are filled with a layer of peanut butter and chia jam in the middle, as well as topped with a swirl of both. The recipe has you make extra chia jam, so that you can top the muffins with more of it, which is my favorite way to enjoy them. Hope you’ll give these a try! Vegan Peanut Butter and Jelly Muffins   Print Serves: 12 muffins Ingredients for the chia jam 10 oz/­­2 heaping cups frozen or fresh raspberries, or other berries of choice 2 tablespoons maple syrup juice from half a lemon 2 tablespoons chia seeds for the muffins 2 cups spelt flour 2½ teaspoons baking powder sea salt ½ cup + 2 tablespoons coconut sugar 1 cup dairy-free milk ⅓ cup refined coconut oil 1 teaspoon vanilla extract ¼ cup chia jam, plus more for topping ¼ cup creamy peanut butter Instructions to make the chia jam Put the berries in a small saucepan. Bring to a simmer over medium heat and let simmer and thaw out, if frozen, for 5-10 minutes, until broken down in parts and jammy. Turn off the heat and add the maple syrup, lemon juice, and chia seeds, mix well. Let cool, transfer to an airtight container, and keep refrigerated. This recipe makes extra chia jam, enjoy it on top of the muffins. to make the muffins Preheat the oven to 350° F (175° C). Prepare a 12 hole muffin tin by filling it with muffin liners (see note). In a large bowl, combine the flour, baking powder, and salt, mix until smooth. In a medium bowl, combine the sugar, milk, oil, and vanilla extract, mix well. Add the wet ingredients to the dry and mix to just combine. Take care not to over mix, to keep the muffins fluffy. Fill the muffin holes about halfway with the batter. Use a wet spoon to make small indentations in the middle of the batter for the peanut butter and jelly (see photo). Add about ½ teaspoon of each the chia jam and peanut butter into the indentations. Cover the peanut butter and jelly layer with the rest of the batter, smoothing it out with a wet spoon. Some of the jam and peanut butter might squeeze out the sides, which is ok. Top each muffin with another ½ teaspoon of each the chia jam and peanut butter. Use a toothpick or a knife to swirl the two together. Bake for 30 minutes, or until a toothpick inserted into the middle of the muffins comes out clean. Let the muffins cool for 15 minutes, remove from the tin and enjoy, topped with more of the chia jam. Notes I recommend using muffin liners, since any of the jam that comes in contact with the walls of the muffin tin might burn or caramelize a bit. If you are like me and dont mind that, feel free to skip the muffin liners. Just make sure to oil the muffin tin thoroughly. 3.5.3226 The post Vegan Peanut Butter and Jelly Muffins appeared first on Golubka Kitchen.

Vegan Blueberry Muffins

February 7 2021 Oh My Veggies 

Vegan Blueberry Muffins Head into the kitchen and whip up a batch of these easy Vegan Blueberry Muffins. These blueberry muffins bake up light and fluffy, and every bite is studded with fresh blueberries.  Suppose you are looking for a simple breakfast to serve your family or a dessert to have on hand when you get a sweet craving.

Vegan Glutenfree Vanilla Donuts Recipe

January 11 2021 Vegan Richa 

Vegan Glutenfree Vanilla Donuts RecipeThis Vegan Glutenfree Donuts recipe features a blend of oat and almond flour and results in super moist and fluffy baked vanilla donuts that taste a bit like Snickerdoodle Cookies. Dipped into cinnamon sugar – the perfect sweet afternoon or breakfast treat! Meet my favorite Glutenfree Donuts Recipe! This vegan and gluten-free Vanilla Donuts recipe is going to rock your world and your tastebuds. Trust me, these are one of the best baked gf +v donuts I have ever made and they are super simple to throw together, too. WIN! I love making donuts on a lazy Saturday Morning and these ones are especially great if you want to get the kids involved! They can help to make the batter, and then dip the donuts into the cinnamon sugar mix. I recommend you make a double batch and freeze some vanilla donuts for quick snacking whenever those afternoon sugar cravings hit. No Yeast! The donut batter does not use any yeast for rising. We only use baking powder and baking soda. Therefore it can also be baked into regular size muffins or mini vanilla muffins. Hello, Valentines Day Breakfast! You could also use a mini donuts pan but you would have to reduce the baking time. The secret to gluten-free and vegan baking is adding air to the batter before it even goes into bake. You can do this several ways such as adding some whipped aquafaba , adding in citric acid in the dry ingredients, Or adding in aerated club soda! I like to use club soda these days because living up Aquafaba just takes too much time. Any freshly open fizzy drink makes these really soft and moist. MORE DONUTS AND MUFFINS RECIPES FROM THE BLOG - Pumpkin Donuts - Spiced Sweet Potato Doughnuts with Cinnamon sugar SF - Gluten-free Lemon Donuts - Pumpkin Cream Cheese Muffins - Classic Donuts. - Turmeric Carrot Muffins Continue reading: Vegan Glutenfree Vanilla Donuts RecipeThe post Vegan Glutenfree Vanilla Donuts Recipe appeared first on Vegan Richa.

5 Vegetarian Swaps to Boost Nutrition in Sweet Treats

November 23 2020 Vegetarian Times 

Choose Whole Grains Theres a reason the Dietary Guidelines for Americans recommend to make at least 50% of your grains whole: theyre packed with essential vitamins and minerals that keep your body running at its peak! When gearing up to bake that family favorite sugar cookie or bread loaf, consider swapping half of the all-purpose flour for a whole-wheat flour until you can make the full switch (this Healthy Chocolate Chunk Pumpkin Loaf is a great recipe to start with!) Traditionally, when you start small like this its an easy way to slowly get your pallet to adjust to the change while boosting the fiber of the entire slice (or cookie) too! If youre gluten-free, consider using a recipe that calls for gluten-free oat flour or almond flour (like these Healthy Pumpkin Muffins) so you also reap the benefits of the fiber. Amp Up Those Omegas with Walnuts Pumpkin, pecan, or apple pie calling your name this season? Consider swapping out that white flour and butter crust for a delicious (and nutritious) walnut-based crust. Walnuts pack 2.5 grams of the plant-based version of the omega-3 fatty acid known as alpha-linoleic acid (ALA), in addition to 4 grams of protein and 2 grams of fiber in a one-ounce portion. While many name brands have begun selling their own walnut crusts in the baking section at your local market, they often contain flour and butter in small amounts to help hold the crust together. Not a deal-breaker if youre tight on time, but defeats the purpose of the swap if youre trying to keep this treat gluten-free and vegan. Consider making your own (check out a simple recipe idea here) by pulsing walnuts with a date paste or syrup in your food processor, then shaping into a pie crust and freezing until ready to bake. Related: 7 Tips for Shaking Sugar Think natural When It Comes to Sugar Its no secret most people eat WAY more added sugar than recommended (for reference, on average Americans eat about 17 teaspoons of added sugar a day when the recommendation is closer to 12 teaspoons or below for a 2000 calorie diet!) And friends, beware, coconut sugar, maple syrup, honey, and good ole cane sugar are ALL just different types of added sugars (one isnt better than the other.) To help satisfy that sweet tooth, consider using the natural sugars found in sweet fruits and vegetables, like apples, dates, and sweet potatoes, in your baked goods. Depending on the type of recipe youre making, you should be able to reduce the added sugar by at least a third when you sub in unsweetened applesauce (like these Chocolate Chip Cookie Dough Bars do!) Note you will also need to modify the fat amount (like the oil or butter used) so the texture continues to be the same. Boost Fiber with Beans Chocolate is abundant this season and for good reason: its delicious and its packed with flavonoids. But what if you took that decadent chocolate and brought it up a notch to boost the fiber and create a decadent dark chocolate dip to serve alongside graham crackers, gingerbread, or fresh fruit? Youd be the hostess with the most-ess for sure! Begin by pureeing a cup of beans alongside melted dark chocolate or dark cocoa powder, dates for natural sweetness, and your favorite nut or seed butter of choice. Blend until its a smooth, hummus-like consistency and enjoy! (Use this Sweet Hummus Recipe as your guide.) Power Up with Protein Cream pies and bundt cakes are certainly popular around the holiday season, but that doesnt mean you cant do over the dairy! Swapping in a portion of reduced-fat Greek or skyr yogurt for sour cream helps to boost the protein while minimizing the saturated fat of your treat. If youre still not a big fan of Greek yogurt, then ease into it by starting small with the swap, with roughly a third used in place of the sour cream. In no time youll be adjusted and making the full swap, pinky promise! (Try this Butterscotch Cheesecake Pie for a nice addition to your menu this year!) The post 5 Vegetarian Swaps to Boost Nutrition in Sweet Treats appeared first on Vegetarian Times.

Comforting Wholesome Pear Muffins

October 19 2020 seitan is my motor 

Comforting Wholesome Pear MuffinsThese cute pear muffins are made with mini pears and a special kind of whole wheat flour. They are lower in sugar and low in fat. Suitable for breakfast, as a nutritious snack and of course they make a great dessert.

Lemon & Poppy Seed Vegan Baked Oatmeal – Healthy

May 17 2020 Vegan Richa 

Lemon & Poppy Seed Vegan Baked Oatmeal – HealthyFor a Healthy Baked Oatmeal Recipe that tastes like a lemon and poppy seed muffin, look no further than this gluten-free and vegan Lemon Poppy Seed Oatmeal. Jump to Recipe This Healthy Vegan Baked Oatmeal is a comforting and cozy start to the day – and guess what? It tastes like a Lemon and Poppy Seed Muffin. The type of muffin that reminds us of road trips, picnics, bake sales, and all kinds of light-hearted springtime fun, or is that just me? I used to be all about that bowl of steaming porridge oats in the morning….. lol nope that was not me, I never liked oats! Until I discovered the beauty of baked oatmeal. Since I started making baked oatmeal, Ive fallen in love with the cakey texture and I LOVE  how you can make a big casserole dish in advance and portion it out for a healthy vegan breakfast all week long. Plus you get to play around with so many fun and seasonal flavor options.  Have you tried my PB&J Baked Oatmeal, my Pumpkin Baked Oatmeal or Banana Bread Baked Oatmeal. Bookmark them, oatmeal lovers, and thank me later. Anyways, this is a one-casserole recipe and it is super simple to make – even on a weekday, though I like to prepare it on Sundays to take the edge off Monday mornings! It takes just minutes to put together. Then bake, slice, and serve warm or cold! Continue reading: Lemon & Poppy Seed Vegan Baked Oatmeal – HealthyThe post Lemon & Poppy Seed Vegan Baked Oatmeal – Healthy appeared first on Vegan Richa.

Strawberry Lemonade Cupcakes

May 1 2020 Isa Chandra Moskowitz 

Strawberry Lemonade Cupcakes Makes 1 dozen cupcakes Maybe you have some strawberries burning a hole in your pocket? And maybe you desperately need cupcakes? And something bright and pink? Well, I got you. Lemony cake with the most strawberriest (that’s a word) fruitiest buttercream. And it’s pretty easy, too! Also, maybe a nice mother’s day treat. These are originally from I Can Cook Vegan. If you buy that book I promise to do only good things with the money. Recipes Notes ~ Make sure you use refined coconut oil for this because otherwise it will taste coocnutty. You can also use vegan butter, if you prefer. You may need to play with the ratios a little, though. ~ I’ve only done these with fresh strawberries. I would imagine that frozen would retain too much moisture so if you are experimenting, thaw and drain them first, maybe? But again, I haven’t tried it. Ingredients For the cake: 3/­­4 cups granulated sugar 1 cup vegan milk at room temperature (or favorite non-dairy milk) 1/­­4 melted coconut oil 1 teaspoon vanilla extract 1/­­4 cup fresh lemon juice 1 tablespoon finely grated lemon zest 1 1/­­2 cups all-purpose flour 1 teaspoon baking powder 1/­­4 teaspoon baking soda 1/­­2 teaspoon salt For the strawberry buttercream: 3/­­4 cup coconut oil, softened at room temperature 3 1/­­2 cups powdered sugar 1 teaspoon pure vanilla extract 1 cup fresh strawberries, chopped, stems removed 6 strawberries cut in half for decorating Directions 1 – Make the cupcakes. Preheat oven to 350 F and line a muffin pan with paper liners. 2 – Vigorously beat together sugar, milk and coconut oil until it resembles applesauce. Mix in vanilla, lemon juice and zest. 3 – Sift in about half the flour, all the baking powder, baking soda and salt. Mix until relatively smooth. Add the remaining flour and mix until smooth and no large lumps remain. 4 – Lightly spray the liners with cooking spray and pour batter into liners, filling 3/­­4 of the way. Bake 16 to 18 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. 5 – Make the buttercream: First, puree the strawberries in a food processor. In a large mixing bowl, using an electric mixer, beat the coconut oil and strawberry puree and gradually add the powdered sugar, scraping the bowl as you go. Add the vanilla and mix until smooth and creamy. If it seams loose then place in the refrigerator to set up a bit, then fluff with a fork. 6 – Spread frosting onto cooled cupcakes using the back of a spoon (or your preferred method). Top with a strawberry half!

Vegan Sourdough Chocolate Chip Cookies

March 22 2020 Golubka Kitchen 

Vegan Sourdough Chocolate Chip Cookies I’ve been thinking about making a sourdough starter and baking bread ever since I finally got a Dutch oven this summer. Spending all our time at home recently opened up space for all kinds of long-term kitchen projects. I finally mixed up a 100% rye, 100% hydration starter last week and it’s been so fun to see it develop. Keeping my hands busy with rewarding cooking tasks has been so helpful in terms of getting out of my head lately. Cooking has always been a source of solace around here, but I never realized how much I depend on it as meditation. Highly recommend! The seemingly counterintuitive thing about keeping up a sourdough starter is that you have to discard a good amount of it when you ‘feed’ it, which for me is twice a day. Without getting rid of some starter at every feeding, you’ll quickly build up way too much of it, which in turn will require way too much flour to feed it. But there does come a point, about a week in or so, when your starter is mature and the stuff you’re discarding can totally be used for baking. That’s where sourdough discard recipes come in. There are lots of them on the internet, and you can make anything from pancakes (we have a recipe for that here) to waffles, banana bread to English muffins. The other day, I wanted to use up my discard that I’d been saving in the fridge, but I was also really craving chocolate chip cookies, so I went for it and made these. Once my starter got going, I saved my discard in a covered container in the fridge instead of composting it and about 5 days in, I had enough to make these cookies. The 100% rye 100% hydration starter recipe that I’ve been following is here (it’s super detailed), but I think that you could use any starter discard for these cookies. The flavor of the cookies will vary depending on the flour you use for your starter and how sour it is. My rye flour starter brought a lovely earthiness and depth to the flavor of the cookies. In terms of sourness, my discard was pretty young and barely sour, so there was just a hint of sourness that read more like complexity than straightforward sourdough flavor. Vegan Sourdough Chocolate Chip Cookies   Print Serves: makes about 12 4-inch cookies Ingredients ½ cup refined coconut oil - solid or semi-solid ¼ cup + 2 tablespoons coconut sugar ½ cup sourdough starter/­­sourdough discard (I used this method) 1 teaspoon vanilla extract 1¼ cup all purpose flour generous pinch of sea salt, plus more for sprinkling on top ½ teaspoon baking powder ½ cup dark dairy-free chocolate chips Instructions Preheat the oven to 360°. Prepare a parchment-covered baking sheet. In a mixing bowl, combine the coconut oil and sugar, and mix with a fork until evenly incorporated. Add the sourdough discard and vanilla, and mix well. Add the flour, salt, and baking powder, and mix until you have a unified cookie dough. Fold in the chocolate chips. Using an ice cream scoop or a spoon, scoop out even portions of the dough and place on the prepared baking sheet. Flatten the dough with the palm of your hand and shape it into round cookies (these cookies will not expand on their own in the oven). Bake for 15-17 minutes, until the cookies are golden and the surface is somewhat dry to the touch. Start checking at 10-12 minutes. Sprinkle with more salt if desired. Let cool for 20-30 minutes, preferably on a cooling rack. Enjoy! Notes These cookies are on the more subtly sweet side, depending more on the sweetness of the chocolate chips. If you like your cookies sweeter, increase the amount of sugar to ½ cup. 3.5.3226 The post Vegan Sourdough Chocolate Chip Cookies appeared first on Golubka Kitchen.

Vegan Lemon Bars GF

July 10 2021 Vegan Richa 

Vegan Lemon Bars GFThese refreshing vegan lemon bars are the perfect easy summer dessert! The recipe features a gluten-free crust made from oat and almond flour and a simple no-bake filling! Chill, cut, and enjoy! Vegan Glutenfree Soyfree Recipe Calling all lovers of lemon desserts! These lemon bars are the summer dessert you have been waiting for! Vegan Lemon Bars!!. They have a crunchy base and a rich and creamy lemon filling that you will love! I love that this lemon bar recipe takes only minutes to assemble. The crust needs to bake in the oven for 12 minutes but the filling is no-bake. So from there, you can just let the fridge or freezer do its thing until the cashew filling hardens. I don’t even need to whip out my food processor to make the crust, which is a really simple mix of oat flour  (use gluten-free if needed), almond flour, flax meal, and maple syrup.  It tastes like a traditional cookie crust. Try it -you’ll love it! For the filling, I use nutribullet and blend it for half a minute then let it sit for 5 mins the. Blend again. I repeat this 3-4 times and it works out well for soaked cashews. If your blender doesnt make a smooth cashew blend,  use a high-speed blender as we need to blend cashews until very smooth.  4-6 hours of soaking is ideal for making cashew-based desserts. If you are pressed for time, soak the cashews for 15  minutes in hot water. The rich and creamy blend of coconut cream with lots of lemon juice and zest makes the filling taste like lemon curd! So delish – no judgment if you grab a spoon and enjoy some straight from the blender. MORE Desserts FROM THE BLOG - Cinnamon Swirl Cake. Super popular! - Strabwerry Gallette - Blueberry Cobbler   - 1 Bowl Banana Apple Bread. Can be made into muffins - Peanut Butter Chocolate Marble Cake - Lemon blueberry pound cake - 1 Bowl Oil free Turmeric Coconut Loaf Continue reading: Vegan Lemon Bars GFThe post Vegan Lemon Bars GF appeared first on Vegan Richa.

Vegan Gluten-free Chocolate Cupcakes – Grain-free

May 1 2021 Vegan Richa 

Vegan Gluten-free Chocolate Cupcakes – Grain-freeThese easy vegan Chocolate Cupcakes are fluffy and light yet rich and chocolatey at the same time! Perfect for birthday parties or bridal showers! Gluten-free, grain-free, and made in one bowl! Doesn’t the look of these vegan chocolate cupcakes make you want to hop in the kitchen and bake a batch? This recipe is one of my favorite things to bake whenever there is a birthday party or a potluck! They are such a crowd pleaser! I mean, who doesn’t like chocolate? What I love about these cupcakes is that they provide a deep,  rich chocolate flavor while being perfectly light and fluffy in texture. The secret ingredients? Club soda – yes fizzy drinks are my secret baking weapon when it comes to getting that perfect rise for your vegan muffins and cupcakes. These vegan chocolate cupcakes can be made with just a couple of basic ingredients that you most likely already have at home. You can just top these with coconut whipped cream or go for any of the vegan frostings I added in the end! MORE GLUTENFREE CAKES AND BAKES FROM THE BLOG - GF Cashew Butter Chocolate Marble Cake.  - Gluten-free Cinnamon Roll Bread yeast-free. - GF Carrot Banana Bread - Also grain-free. - Sweet Potato Crumb Cake. GF - GF Christmas Cake - Lemon Donuts grainfree - Pumpkin Bars grainfree Continue reading: Vegan Gluten-free Chocolate Cupcakes – Grain-freeThe post Vegan Gluten-free Chocolate Cupcakes – Grain-free appeared first on Vegan Richa.

Healthy Pumpkin Muffins

April 21 2021 Oh My Veggies 

These yummy pumpkin muffins are loaded with healthy ingredients like fresh pumpkin puree, oat flour, and flaked almonds. Theyre naturally vegan and gluten-free. And this one bowl recipe only takes 30 minutes to make! Im obsessed with putting pumpkin in everything in the Fall, but especially muffins and cupcakes. So it should be no surprise...Read More

Vegan Baked Lamington Donuts & Donut Holes

February 21 2021 Vegan Richa 

Vegan Baked Lamington Donuts & Donut HolesIf you love Lamingtons but find them fuzzy to make, try these easy Vegan Lamington Donuts and Donut Holes instead. They’re simple to make, baked, covered with chocolate and coconut, filled with raspberry jam and bake up in just 15 minutes. Coming at you with a fun alternative to a traditional lamington! Vegan Lamington Donuts! You could call these a lazy cooks Lamington – because they are well easier to make than the original. These vegan donut holes have all the hallmarks of the Aussie dessert classic; A fluffy cakey donut filled with jam, then covered in chocolate and finally rolled in coconut. All the flavor of a lamington, but without the fuss and bother. Theres much debate between Australians as to whether a lamington should contain jam or not. My focus for these donuts is on taste, not tradition. I mean, what’s not to love about the combination of tart raspberry jam, chocolate, and coconut. Imagine a fresh, fluffy, perfectly cooked doughnut hole, filled with still warm raspberry jam and dipped in a rich vegan chocolate glaze, then tossed in shredded coconut. Trsut me, these are seriously good. I give you two options here! I know that not everyone has a donut baking tray, so you will be happy to lear that a mini muffin tray or a mini bundt cake tin can be used instead. Maybe even a cake pop tin. You can make these Glutenfree by using my Glutenfree Vegan Vanilla donuts recipe MORE VEGAN DONUTS AND MUFFINS RECIPES FROM THE BLOG - Pumpkin Donuts - Spiced Sweet Potato Doughnuts with Cinnamon sugar SF - Gluten-free Lemon Donuts - Pumpkin Cream Cheese Muffins - Classic Donuts. - Glutenfree Vegan Vanilla donuts  - Turmeric Carrot Muffins Continue reading: Vegan Baked Lamington Donuts & Donut HolesThe post Vegan Baked Lamington Donuts & Donut Holes appeared first on Vegan Richa.

Easy Vegan Bran Muffins

January 15 2021 VegKitchen 

Easy Vegan Bran Muffins Traditional all bran muffins have been given a plant based makeover, in these easy vegan bran muffins. This healthy and delicious breakfast muffin can be even more fun with the addition of your favorite mix-ins. Try adding raisins, dried cranberries, dried blueberries, chocolate chips, or diced apples. Your imagination is the limit! I loved the traditional All Bran Muffins that I had growing up. So of course, I had to do my best to make a vegan-ized version of that very special treat. The easy vegan bran muffins are one of my favorite make-ahead breakfast recipes. They’re quick and simple to throw together over the weekend, and have breakfast ready all week long. These vegan bran muffins are: Super healthy! Packed with fiber Ready in just 30 minutes Kid-friendly And did I mention that they’re totally delicious too? Tips & Tricks Wheat Bran – I used this wheat bran from Bob’s Red Mill. But you can use your favorite brand. Flour – I used a whole wheat flour for my vegan muffins, as it’s a bit healthier. But you can also substitute all purpose flour and the recipe works just fine. Ground Flax Seed – Don’t skip the flax seed […] The post Easy Vegan Bran Muffins appeared first on VegKitchen.

Vegan Gingerbread Banana Bread

December 27 2020 Vegan Richa 

Vegan Gingerbread Banana BreadThis Vegan Gingerbread Banana Bread recipe combines soft and moist Banana bread with Spiced gingerbread for the ultimate holiday treat. If you like gingerbread and bananas, you will love this vegan gingerbread banana bread! This banana bread recipe is perfect for the holidays and like any banana bread recipe, it is ideal for using up those brown bananas at the bottom of my freezer! If you are like me and have a treasure trove of frozen bananas or overripe bananas, this easy loaf cake recipe is for you. Make one big gingerbread banana loaf for yourself, and a couple more for gifting! I love this delicious loaf cake just slightly warm from the oven with a dollop of vegan butter – but I like it equally well a day or so later when it has had a chance to sit for a while. The flavors are out of this world and get ever more pronounced with time. That gingerbread spice, the banana and that touch of malty molasses. DELISH! Especially around Christmastime, I try to add molasses to as many recipes as I can. I used classic thick and dark cooking molasses, which is what you use in regular gingerbread for that magnificent warming molasses flavor. If you want a lighter flavor, use fancy molasses. It will make the loaf sweeter and lighter. MORE VEGAN BREAKFAST BAKES FROM THE BLOG - Marbled Banana Chocolate loaf - Banana Walnut Breakfast Loaf. Gluten-free - Banana Apple Bread - One bowl Pumpkin Bread - Turmeric Pumpkin Chocolate Marble Loaf.  - Pumpkin Cream Cheese Muffins I like that this banana bread is super flavorful but not overly sweet, and it wakes you right up in the morning with its bold gingerbread spices and the round molasses flavor! An added bonus: little bursts of candied ginger, that we add to the batter.Continue reading: Vegan Gingerbread Banana BreadThe post Vegan Gingerbread Banana Bread appeared first on Vegan Richa.

The Sticky Debate About Honey

November 2 2020 Vegetarian Times 

If theres one hot-button issue among vegans, its honey. While some vegans will eat it and use it, others wont, which can cause some heated debates among this group. So why not just get right to the point: Is honey vegan? The basic buzz on honey Honey bees collect nectar from flowering plants, which they regurgitate into honeycomb cells. With a little fanning from their wings to remove excess moisture, the end result is honey. The amazing fact? Making one pound of honey requires 556 worker bees, and the average worker bee will only make one-twelfth of a teaspoon of honey in its lifetime, according to the Ontario Beekeepers Association. Because honey is so high in sugar, it then becomes an energy source for the bees, helping fuel the roughly 12,000 beats their wings take every minute. Of course, bees have been making honey ever since their existence, and its said theyve been around for about 30 million years. How long humans have been eating honey isnt entirely clear, but honey has certainly found its way into the human food system, showing up on breakfast tables, getting baked into breads and muffins, and being mixed into granolas. Honeys also a popular medicinal cure. The case against honey being vegan The first argument against honey not being vegan (though it certainly is vegetarian) is the obvious one: Honey comes from an animal, and vegans eschew any animal-based products. Animals arent ours to use, steal from or manipulate as we see fit, says Amber Canavan, senior campaigner and spokesperson for PETA in Portland, Ore. And while you might not equate bees with farmed animals like chickens, pigs and cows, there is cruelty in the raising of bees. Theyre killed and harmed in the process, Canavan says. She points to commercially bred honey bees who are kept crammed in file-cabinet type hives. When hives are ready for harvesting, its nearly impossible to open the hive and get honey out without crushing numerous bees who are trying to protect the hive, she adds. Now move to queen bees, who are often treated like female cows in the dairy industry, being artificially inseminated by force, Canavan says. Beekeepers might even clip the wings of queen bees so they cant escape and move the hive. And speaking of moving, bees are often trucked around the country, especially in the commercial industry, to pollinate plants in a given destination. Because honey bees arent native to this country, moving them around like this could introduce issues for local pollinators, she adds. Related: How to Choose Sugar Substitutes Finally, taking honey from the bees may threaten the bees health, according to The Vegan Society. Not only is their honey supply then decreased, many commercial beekeepers will take the honey off and feed them high-fructose corn syrup, which isnt good for their health, says Paul Cronshaw, co-founder and director of operations for the Santa Barbara Beekeepers Association in California, vegan and hive keeper whose hives are cruelty- and chemical-free. Putting honey on the table In spite of the above arguments, there are vegans who do consume and use honey, Cronshaw being one of them. My philosophy is that the bees are using honey as a survival food in a house that Im providing, and I take only a minimal amount for rent, he says, adding that this was the first year hes taken from them in years because of the now-ended drought in California. As a result, the bees produced more honey this year and were able to pay more rent. Whats his rationale for using honey? I use honey for medicine and other reasons, he says. Those reasons include helping with sore throat, improving oral health, and aiding with wound healing. Case in point: He was bitten on the hand by a dog recently and used Manuka honey to heal while honey helped him survive a foot injury on a nine-day backpacking trip in the Sierras a few years ago. And while nobodys advocating supporting commercial beekeepers, supporting local ones can help the bee population survive. Numerous studies, after all, point to the collapse of bees who help pollinate numerous food crops. Although honey bees arent in danger of extinction, they are in decline, albeit a big slower because humans are their shepherds or keepers, he adds. If you do decide to use honey, Cronshaw recommends connecting with local beekeepers to find out how they practice beekeeping. Most local beekeepers arent trucking their hives around the country, arent using harmful fillers after taking the bees honey and are working hard not to kill bees. You can raise bees without killing them, he says. The good news is that you dont have to eat or use honey if you dont want to. There are so many alternatives on the market now, Canavan says. Not only can you choose from things like maple syrup, stevia, blackstrap molasses and agave syrup, theres even vegan honey. You can also help local pollinators by planting plants they like and creating a pollinator-friendly yard.   The post The Sticky Debate About Honey appeared first on Vegetarian Times.

Blueberry Muffin Overnight Oats (vegan)

August 24 2020 Vegan Richa 

Blueberry Muffin Overnight Oats (vegan)Blueberry muffin fans – these Vegan Blueberry Muffin Overnight Oats are for you! A fun and delicious breakfast that is easy to make ahead of time – perfect for a busy morning! Glutenfree, Nutfree option Jump to Recipe Overnight Oats are a total lifesaver for busy mornings and while the base is always the same – chia seeds, oats and plant-based milk- , you can come up with endless flavor variations. Have you tried my Samoa Cookie Overnight Oats or my Mango Overnight Oats? Or the Tiramisu overnight oats! So good! Just when you thought I couldnt come up with another overnight oat recipe variation, these Blueberry Muffin Overnight Oats made their entry. These easy vegan blueberry overnight oats are so delicious I could have them every day.Continue reading: Blueberry Muffin Overnight Oats (vegan)The post Blueberry Muffin Overnight Oats (vegan) appeared first on Vegan Richa.

“Stress Bake” Your Worries Away Using These Plant-based Egg Alternatives

May 11 2020 Meatless Monday 

“Stress Bake” Your Worries Away Using These Plant-based Egg AlternativesAs most bakers will tell you, baking makes you feel good. It can even be a meditative activity that helps to reduce stress and brings us positive feelings of doing something for others; in this case, creating delicious baked goods for the ones we love. When whipping up plant-based desserts and baked goods, using the right substitute for eggs is critical as it is a key ingredient that gives structure to cakes, color to cookies, and thickness to sauces and custards. Dont panic. Some clever cooks have come up with easy to use animal-free alternatives; flax and chia seeds, apple sauce, and aquafaba can all be used in some capacity to replace eggs. But remember that not every egg alternative is equal: aquafaba is used for egg whites, chia seeds are better for browning and color, and silken tofu adds texture and protein. Below is a list of our favorite egg alternatives complete with drool-worthy recipes from a few of our favorite plant-based bloggers. So start experimenting and find out what works for you -- and then share the love and post it on social with #MeatlessMonday! Aquafaba Aquafaba is a fancy term for chickpea juice. Drain a can of chickpeas into a bowl and whip up the liquid as you would egg whites. Replace one egg with a quarter-cup of aquafaba to make plant-based meringues and mousses. Check out this guide to aquafaba from Minimalist Baker , and try making her recipe for easy macaroons . Bananas The substitution for this one is easy: Use 1/­­4 cup ripe banana in place of one whole egg. This swap works best in denser baked goods like muffins and pound cake, but be prepared for a subtle banana flavor. You can use apple sauce for a milder flavor. If youre a fan of banana, try these heavenly peanut butter banana brownies from Bucket List Tummy . Please note that the recipe also calls for a flax egg (see recipe for flax egg below). Chia Seeds Chia eggs are made by combing 1-tablespoon chia seed (or ground chia) and 3-tablespoons water (equals one egg), and letting the mixture sit for 5-10 minutes. Chia seeds will darken baked goods, making them ideal for brownies, muffins, and cookies, but they can also add a nice texture to this sweet chia cornbread from The Simple Veganista . Flaxseed Minimal effort is required to make a flaxseed egg. Simply use the same ratio as chia seeds -- 1-tablespoon flaxseed to 3-tablespoons water to make one flax egg-- and let sit for around 5-10 minutes. A flaxseed eggs can be used to replace traditional eggs in pancakes, quick breads, brownies, and muffins. Try using them to make these vegan coffee cake streusel muffins by Choosing Chia . Silken Tofu Want moister baked goods with a bit of extra protein? Swap out an egg for a quarter-cup of silken tofu when making muffins, cakes, and quick breads. Silken tofu is best for baking with recipes that already have a leavening agent, like baking powder or baking soda, but its also wonderfully decadent in this vegan strawberry cheesecake by Exceedingly Vegan . Vegan Egg Replacements Many supermarkets and online stores now offer a variety plant-based products developed specifically to function as vegan egg replacers. Some popular brands are Follow Your Heart , Bobs Red Mill , and JUST (theyve got a great recipe for crispy waffles). Check out your local grocery store, online store, or natural foods market to see what options they offer that meet your baking needs. Share your plant-based egg baking successes and let us know your tips. Tag @MeatlessMonday and #MeatlessMonday. Need some more #inspo? Check out this Blackberry Bran Muffin recipe from the Meatless Monday recipe gallery .   The post “Stress Bake” Your Worries Away Using These Plant-based Egg Alternatives appeared first on Meatless Monday.

Chia Surprise Muffins

April 27 2020 Oh My Veggies 

Oh, I can’t keep a secret. The surprise is jam. Jam! There’s jam in the middle of these muffins. Surprise! I’ve been making these muffins every week or two for the past few months. I love them because they’re not too sweet (the older I get, the less I want super sweet food in the morning) and the jam is baked on the inside, so I don’t even have to get the jar out of the fridge. Convenient! These muffins are actually one of the first recipes I remember making. (Well, not these muffins, because back in the 80s, chia seeds were for sprouting on little ceramic heads, not for eating.) After finding my Aunt Darlene’s old copy of Betty Crocker’s New Boys and Girls Cookbook at my grandparents’ house, I relentlessly begged my Grandma to help me make something from it. Each time I visited, we’d make something different: a pie made with pudding and rainbow marshmallows (remember those?!), roses made from radishes, and Surprise Muffins. And then my Grandma let me keep the book. I’m not sure it was because I loved it so much (and I did) or because she was tired of me wanting to make […]

Recipe | Apple Cinnamon & Quinoa Muffin Top Cookies

March 16 2020 Oh My Veggies 

When deciding on a name for these cookies, I was all excited thinking I had come up with something totally original--muffin top cookies! And then I did a search for the term and, sure enough, lots of people make muffin top cookies. But! I’m the only one that’s made Apple Cinnamon & Quinoa Muffin Top Cookies! So that’s something, right? This recipe is really a happy accident. I wanted to make a breakfast cookie that was low in calories and fairly substantive and healthy. I decided to put quinoa in the cookies, but I wasn’t sure how to go about doing it, so I adapted a recipe from Bon Appetit. One of the changes I made was to sub out white whole wheat flour for whole wheat pastry flour. In my mind, I couldn’t see much of a difference between the two–since I like whole wheat, I’ve never been one to buy the white wheat stuff. Well! It turns out that using pastry flour in cookies makes them cakey. I was expecting to open the oven and find chewy cookies waiting for me and instead, I had something that looked more like muffin tops. I resigned myself to buying the […]


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