Tag Archives: vegan

Banana Flaxseed Muffins

10 Jan

banana flaxseed muffins

I got the recipe for these easy and delicious muffins from my friend Jan Wanetick. The notable thing about the recipe — besides the ease of making it and the great taste of the muffins — is that it’s vegan! The flaxseed takes the place of egg in binding the other ingredients and adds a little extra nuttiness. If you don’t care about being vegan, you can use dairy butter and milk, as I did. White flour works fine too, if you don’t have whole wheat. And I bet you can sub pumpkin or sunflower seeds for the nuts, if you need to take them into a “nut-free” environment.

You can buy flaxseed meal in many supermarkets. I got mine at Trader Joe.

By the way, I discovered a great new trick for chopping nuts! I had always used a nut chopper. In fact I have two, one with a rotary blade that you operate with a crank handle, and another with a blade on a plunger that you pump up and down. They’re both a pain to clean up. At Chautauqua over the summer, we didn’t have a nut chopper, so I put the measured amount of nuts in a sandwich bag and rolled over them with a glass jar; doesn’t matter if the jar is empty or full. After just a few passes, the nuts were nicely chopped and there was nothing to clean up!

Ingredients:

1½ cup whole wheat pastry flour
½ cup flaxseed meal
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
¼ cup soy butter
1 cup sugar
2 medium ripe bananas, mashed
¾ cup soy or almond milk
1 cup chopped walnuts
1 tsp. vanilla extract

Directions:

Preheat oven to 350 degrees.

Combine all ingredients in a mixing bowl and mix well.

Grease muffin tins or use cupcake papers. Fill each muffin cup two-thirds full.

Bake for 20 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Makes 1 dozen muffins

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Tofu in Mali Sauce

16 Nov

tofu-in-mali-sauceLast month I went to a potluck dinner for Dining for Women, an organization that pools contributions from small local events to make a big donation that helps women in Third World countries.

The theme of the evening was Mali (the funds raised would go to a program that supports literacy and numeracy education for women) and so I looked for a vegetarian Mali dish and found this. It was very easy to make and very tasty. I’ll definitely make it again.

The original recipe called for a full cup of water. I used a half-cup and the sauce was still pretty thin. I used home-made tomato sauce made from the last tomatoes in our garden and cooked it down significantly to thicken it a bit. Use your judgment — you don’t want the sauce to be too watery.

Ingredients:

1 package firm or extra-firm tofu, drained and cubed
½ cup onion, finely chopped
Cooking oil
2 Tbs. peanut butter
1/2 cup water
1 Tbs. palm sugar or raw sugar (I used agave nectar – can probably use cane sugar or honey)
1 Tbs, soy sauce or tamari sauce
1 cup tomato sauce or chopped and mashed tomatoes
2 cups cooked white or brown rice to serve

Directions:

Bring water to a low boil, then add the peanut butter. Cook for one minute while stirring. Remove from heat.

Add the sugar, soy sauce and tomato sauce or mashed tomatoes and cook for two minutes. Set aside.

In a separate pan, saute the tofu cubes with the chopped onions in the oil over medium heat. Cook for a few minutes until onions are soft and tofu is starting to brown.

Put the tofu cubes into a serving dish and pour the sauce over.

Serve over boiled rice – or over stir-fried vegetables or baked potatoes.

Serves 4