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Vegan Pumpkin Muffins with Chocolate Chips

By Jen, on October 15th, 2011

Pumpkin season is here again. Why not crank up the oven and bake some hearty pumpkin muffins? Use canned pure pumpkin or homemade pumpkin puree. (egg-free, dairy-free, vegan recipe)

Vegan Pumpkin Muffins with Chocolate Chips
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 cup unsweetened almond milk or soymilk
1 teaspoon apple cider vinegar
3/4 cup sucanat or organic evaporated cane sugar
1 cup pure pumpkin puree
1/3 cup canola or safflower oil
1 1/2 teaspoons pure vanilla
1/2 cup vegan semisweet chocolate chips

Preheat oven to 400 degrees. Coat 12 regular size (2 1/2-inch) muffin cups with cooking spray. (Or, line muffin cups with paper baking cups. Coat bottoms of paper baking cups with cooking spray.)

In large bowl mix flour, baking powder, baking soda, salt, cinnamon and ginger. Set aside.

Stir together almond milk and vinegar; let stand 2 minutes until thickened and curdled. In medium bowl mix almond milk mixture, sucanat, pumpkin, oil and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in chocolate chips. Divide batter among muffin cups.

Bake 18 to 22 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.

Makes 12 muffins

More Vegan Pumpkin Recipes:
Vegan Pumpkin Smoothies
Pumpkin Black Bean Soup
Vegan Pumpkin Bread

Product Links:
The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy
Get Vitamix 5200 Blender with Free Shipping Code

One comment   Baking, Eat Clean Recipes, Vegan   , , , , , , , , , , , , , ,  

Roasted Eggplant with Tomatoes

By Jen, on October 9th, 2011

I first made this roasted eggplant dish about a month ago, when the farmers market was crammed with summer produce. Now the trees have started to lose their leaves and the market has shifted to sturdier fare. I love fall, but I’m longing for the taste of summer. Luckily, I got a glimpse of it at the weekend market- in the form of eggplant and tomatoes- amongst the apples, pumpkins and winter squashes.

My favorite way to prepare eggplant is roasting. It’s a simple way to cook eggplant that requires much less oil than frying. (If you’ve ever fried eggplant you know that it acts like an oil sponge!) Baking the eggplant makes it tender and brown.

Here’s a recipe for roasted eggplant tossed with a simple dressing of citrus juice, tamari and sesame oil. A scattering of fresh tomatoes and basil finish the dish. Great on it’s own or served over quinoa or brown rice.

Roasted Eggplant with Tomatoes
1 medium fresh eggplant (about 1 to 1 1/4 pounds), cut into 1-inch cubes
2 tablespoons olive oil
1/4 teaspoon fine sea salt
Freshly ground black pepper
1 cup cherry or grape tomatoes, halved
1 tablespoon fresh tangerine or orange juice
2 teaspoons tamari or soy sauce
1 teaspoon toasted sesame oil
1 teaspoon pure maple syrup
8 large fresh basil leaves, thinly sliced

Preheat oven to 400 degrees. Arrange eggplant in single layer on shallow baking sheet. Drizzle with olive oil; stir to coat. Sprinkle with salt and pepper. Bake 40 to 50 minutes until eggplant is tender and browned, stirring occasionally. Place roasted eggplant and tomatoes in serving bowl.

For dressing, whisk together juice, tamari, sesame oil and maple syrup. Drizzle dressing over eggplant and tomatoes; scatter with basil. Serve warm or at room temperature.

Makes 4 servings (about 2 1/2 cups)

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Watermelon Coconut Water Ice Pops

By Jen, on September 14th, 2011

Ice pops are fun and easy to make. Simply blend up fresh and fruity ingredients and freeze in ice pop molds.

Don’t have an ice pop mold? No problem. All you need is 5-ounce paper cups, foil and wooden sticks to make your own molds.

Here’s a recipe for watermelon ice pops. So simple, it has only 4 ingredients. The most difficult part of this recipe is waiting for the pops to freeze. Patience will be rewarded!

Watermelon Coconut Water Ice Pops
4 cups fresh watermelon chunks, seedless or seeds removed
1/2 cup coconut water
Juice from 1 fresh lime
2 to 4 tablespoons organic evaporated cane sugar
8 (5-ounce) paper cups
Foil squares
Wooden sticks

Add watermelon, coconut water, lime juice and sugar to blender container. Cover and blend until liquid and smooth. Remove and discard foam. (You should have about 3 cups liquid remaining.) Pour liquid into paper cups (about 1/3 cup liquid into each paper cup). Cover cups with squares of foil; insert wooden stick through foil. Freeze until solid, about 8 hours.

Makes 8 ice pops

Tip: The amount of sugar needed depends on the sweetness of the watermelon. If the watermelon is sweet and flavorful use less sugar.

What is coconut water? Coconut water is the liquid from young, green coconuts. Be sure to use coconut water for this recipe, not coconut milk.

Recipe Links:
Watermelon Blueberry Popsicles from Jenny Steffens
Cucumber Watermelon Juice

Product Link:
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Leave a comment   Desserts, Eat Clean Recipes, Snacks, Vegan   , , , , , , , , , , , , , , , , , , , , , , ,  

Sweet Corn and Radish Saute

By Jen, on September 4th, 2011

Nothing says summer (or end of summer) like the abundance of sweet corn in the market. It’s delicious roasted, made into ice cream (one of the most talked about foods at this year’s Minnesota State Fair) or simply cut off the cob and sauteed.

Here’s a fresh and simple recipe combining sweet corn kernels and crunchy sliced radishes. All that’s needed to bring the dish together is some onion, bell pepper and herbs.

Sweet Corn and Radish Saute
2 tablespoons extra virgin olive oil
1 small sweet onion, chopped (1 cup)
1 medium green or red bell pepper, chopped (1 cup)
1 jalapeno chile pepper, seeded and finely chopped
8 large radishes, halved and thinly sliced (1 1/4 cups)
Kernels cut from 2 ears fresh sweet corn (1 1/2 cups)
Fresh thyme sprigs
Fine sea salt
Freshly ground black pepper

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add onion, bell pepper and chile pepper. Cook and stir 6 to 8 minutes until tender but not browned. (If vegetables start to brown, reduce heat to medium-low.)

Add remaining tablespoon olive oil, radishes and corn. Cook and stir 5 minutes until radishes and corn are crisp tender. Stir in leaves from 1 or 2 fresh thyme sprigs. Season to taste with salt and freshly ground black pepper.

Makes 3 cups

Recipe Link:
Sweet Corn Salad from A Farmgirl’s Dabbles

Product Link:
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