Vegetation

There has been SO many posts on roasted veggies lately and all of them were making me hungry! So I decided I wanted to get in on the action too. Now I know how to roast veggies, they're one of my favourite foods when the weather is cool (and thankfully it is getting that way). A while ago I came across this recipe for Tamarind Roasted Root Vegetables on the Veggie Meal Plans blog and just knew I had to try them! It was just a matter of waiting until it wasn't like a thousand degrees celsius and today was that day.

These were so nice! Sadly I have discovered my stupid oven, while looking gorgeous, stinks, and won't heat past 200C no matter how long you heat it up for so mine weren't crispy at all and took nearly an hour to cook instead of the 30 minutes :( But they were worth it anyway!
A couple of nights ago I made some other biscuits I found on Vegan Dad's blog. These were SO different to the one's I've been making from VwaV. I don't know if it's something I did but they were more like a cross between a scone and a muffin instead of a scone and a cookie and delicious. The kids and I polished off nearly a whole batch in one night ::blush::
The night after we had a lentil loaf from the magical loaf studio. This was AMAZING. I don't usually like loaves but this was like a veggie burger in loaf form (and the photo came out well if I do say so myself :P)
The other day we wanted muffins. I had the Joy of Vegan Baking out from the library so I decided to try making 2 different sorts at once (because 1 of my rugrats wanted ginger, one of them chocolate and one of them couldn't decide between the 2).
I've made the ginger muffins as per the book before and wasn't a fan of the lemon in them and I promised a recipe once I'd done some fiddling. These turned out really well, although I'm sure I could make them even better if I try again.

As well as the Ginger muffins I made a half batch of the Spiced Cocoa Muffins.

The cocoa one's came out kind of dry and we weren't crazy about them, although I didn't go with the chocolate chip option and if I do decide to try them again, I'll probably add them.

The ginger muffins, as I said, came out pretty well. If you'd like to try them (or do whatever you like) here's the recipe. For some reason, they were even better the next day!

Ginger Chocolate Chip Muffins

2 Flax Eggs (2 Tbsp Ground Flax plus 5-6 Tbsp Water whizzed in a blender until thick)
1/4 cup minced Ginger (you could use fresh, I cheated and got it out of a jar)
3/4 cup Sugar, halved into 1/4 plus 1/8 cup lots
2 cups Plain Flour
3/4 tsp Salt
1 tsp Baking Soda
1/2 cup Applesauce
1 1/3 cups Rice Milk (you could use another non dairy milk, but it helped the sweetness I think) 6-10 pieces Crystallized Ginger, chopped finely
1/4-1/2 cup Chocolate Chips (optional)

Put the ginger and half the sugar in a small saucepan and heat, stirring, over medium heat until it goes liquid. It'll only take a couple of minutes. Set aside to cool.

In a medium bowl combine the flour, salt and baking soda and set aside.

In a separate bowl combine the applesauce, flax eggs and remaining sugar and mix well. Add non dairy milk and stir.

Add the wet ingredients and the ginger sugar mixture to the dry and mix until just combined. Carefully stir in ginger pieces and choc chips if using.

Spoon the mixture into greased muffin tins and bake at 190C for 15-20 minutes or until it passes the toothpick test.

Makes 12.

Posted by Vegetation at 5:47 PM |    

Labels: Legumes, Mains, Sweet Stuff, The Joy of Vegan Baking, Vegan, Vegetables