Nut Butter Banana Breakfast Muffins (Vegan)

Recipe from Julia Maiten (She also has a fabulous YouTube channel.)
Husband-Tested in Alice’s Kitchen
Makes 11-12 standard size muffins

These tender, fluffy muffins are perfect to prep ahead and keep in the freezer for a quick breakfast or snack. I did use a scale to make these instead of using measuring cups.  

The original recipe said it yielded 8 muffins, but I think she used a jumbo sized muffin tin.  I was able to make 11 muffins in a standard muffin tin.  I did fill the muffin tins a bit over the top, so I’m thinking if you filled the tins to the rim, you could get a dozen lovely muffins.  The original recipe called for peanut butter, but I had a partial jar of almond butter and a partial jar of cashew butter and wanted to use them up.  I’m thinking that if you can’t have nuts, you could use seed butter as well, such as sunflower seed butter or even tahini. I used some spelt flour along with all-purpose flour to make these a bit more healthful. I will definitely make them on repeat!

Ingredients:

3 large bananas, mashed (My bananas were huge, so I used 2½ huge bananas.)
2 Tablespoons flax meal 
2 Tablespoons water
90g nut butter (I used a mixture of cashew and almond butter.)
70g maple syrup
1 teaspoon vanilla extract
200g flour, or a mix of oat flour & flour (I used 100 g spelt flour + 100 g all-purpose flour.)
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of kosher salt
½ cup dark chocolate chips, plus more for optional topping
Toppings: rolled oats, dark chocolate chips, optional

Instructions:
Preheat the oven to 180°C/360°F.  Line a standard muffin tin with paper liners.  (You can use oil spray if you wish.)
In a small bowl, mix the flax meal and the water and set aside. (This will become thick and will serve as the “egg.”)
Measure the flour(s), the baking soda, baking powder, and salt in a medium bowl.  Whisk until blended well.
Mash the bananas on a dinner plate and set aside.
In a large bowl, measure out the nut butter, maple syrup, and vanilla.  Add in the mashed bananas and the flax meal “egg.”  Stir well until all the wet ingredients are well mixed.
Add the dry ingredients to the wet ingredients and stir just until combined.  Gently stir in the chocolate chips.  
Scoop the batter into the muffin lined tin.  Top each muffin with a sprinkle of dry oats (I used quick oats.) and a few dark chocolate chips for garnish, if you wish.
Bake at 180°C/360°F for 25 minutes.  
Allow the muffins to cool just a bit before serving right away. 
They should cool completely before storing or freezing.
For a full meal, serve with yogurt, fresh seasonal fruit and/or berries and seeds.

Nutritional Information: (1 of 12 muffins) 160 calories; 5 g fat; 1 g saturated fat; 0 mg cholesterol; 183 mg sodium; 25 g carbohydrates; 8 g sugars; 3 g fiber; 4 g protein; 4 mg calcium

Raw Lemon and Poppy Seed Treat (gluten free/vegan)

Makes 10
Recipe from Good Eatings
Husband-Tested in Alice’s Kitchen

You know how it is at holiday time, candy and cookies galore.  I wanted to make a treat, but a more healthful one.  This must be made in advance because it requires freezer time.  These can be made into sticks, cubes, or even balls.  They taste lemony with the sweetness of dates.

1 cup raw cashews
½ cup shredded coconut 
Pinch of salt
1 small lemon, zest and juice
¾ cup pitted sticky dates
1 Tablespoon cashew butter
2 teaspoons poppy seeds

Pulse cashews, coconut, salt and lemon zest into a fine gravel consistency in a food processor with an S-blade.
Add the lemon zest and juice, starting with half the lemon juice.  Add the dates, and process on auto until almost completely combined.
Taste and adjust the lemon flavor by adding more lemon juice if you would like it more tart.  Also, add the poppy seeds and then process on auto until completely combined.  The mixture should stick together like a ball in the processor with ready.
Line a bread tin* with parchment paper so that there’s an overhand on the long ends and press the mixture into the tin using the back of a spoon or spatula.  (You can also simply roll the mixture into balls if you prefer.) Place the tin in the freezer for at least three hours or until you are ready to eat.
Slice it into fingers or cut it into cubes and enjoy.

*I doubled the recipe and lined an 8” X 8” baking pan with parchment paper.

Nutritional Information: (1 of 10 servings) 265 calories; 20.3 g fat; 4.4 g saturated fat; 0 cholesterol; 3885 mg sodium; 18.1 g carbohydrates; 3.8 g fiber; 8.6 g sugars; 7.4 g protein; 303 mg calcium; 6 mg iron; 333 mg potassium 

The One-Minute Sauce (Vegan)

 

Recipe from Nikki Vegan

Husband-Tested in Alice's Kitchen

Makes 4 servings

About once a week, I must clean out the fridge and do something with what's left of meals I've made.  Usually I do a stir-fry or a soup, but often times, I make a nourish bowl or Buddha bowl.  When I make a nourish or Buddha bowl, I use leftover salad veggies and/or roasted veggies, a protein (tofu, edamame, beans or legumes), a pasta or grain (brown rice, farro, couscous, etc...) and greens.  But what always makes a wonderful bowl of goodness is the sauce.  I love trying out different sauce recipes.  The sauce is then drizzled over the goodies in the bowl or on the plate.  This sauce is quick and easy to make and tastes pretty darn yummy!  I'll definitely make this again and again.  So, yeah for leftovers!

1/4 cup raw cashew butter or light tahini (no sugar or oil added)

1 Tablespoon lime juice (about 1/2 lime)

4-5 Tablespoons warm water

2 teaspoons nutritional yeast

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon smoked paprika

1/4 teaspoon Kosher salt or sea salt

Dash of cayenne (or more, to taste)

1/2 teaspoon maple syrup

Add the cashew butter or tahini, lime juice and 1 Tablespoon warm water to a small bowl and stir (or whisk.) It will start to thicken and become lumpy, but not to worry.  Just stir until the water is absorbed. Then add another 2 Tablespoons warm water. Stir again until completely smooth and slightly lighter in color.  Add 1 Tablespoon  warm water at a time until you get the consistency you wish.  (I added 5 Tablespoons total.) Next, add the remaining ingredients and mix (or whisk) until smooth.  Taste and add more salt or seasoning as desired.  

The photo above shows a recent "Nourish Bowl/Plate" that I made using The One-Minute Sauce.  Going clockwise beginning at the top we have:  Clementine orange; Roasted Rutabaga (leftover from this stew); roasted onions, peppers and broccoli; Air Fryer Tofu; leftover Romaine greens with some cherry tomatoes, scallions and avocado.  

Nutritional Information:  (1 of 4 servings) 106 calories; 8.1 g fat; 1.6 sat. fat; 0 mg cholesterol; 152 mg sodium; 6.5 g carbohydrates; 0.9 g fiber; 0.7 g sugars; 3.7 g protein; 5 mg calcium; 5 mg iron; 145 mg potassium

Air Fried Extraordinary Grilled Cheese (Vegan)

From Monson Made This

Husband-Tested in Alice’s Kitchen

Makes 1 Sandwich 

I had some Roasted Tomato Soup from veggies I bought at the local farmers market that I needed to use up.  And what goes with tomato soup?  Grilled cheese, of course.  This is no ordinary grilled cheese, I can tell you that.  When I first saw the YouTube video showing how to make it, I thought to myself, this is either going to taste fantastic or horrid.  Well, we tested it and it definitely is fantastic!  Whoever thought of putting cheddar cheese, fig jam and nut butter together was a genius.  My husband said I could keep these sandwiches coming. ;-) I just purchased an air fryer and made this recipe using it.  But, I’m sure these would work perfectly fine on a griddle.

Thick Sliced Sourdough Bread

Vegan Mayonnaise 

Cashew Butter (I used Kirkland’s Mixed Nut Butter with Seeds because that’s what I had on hand.)

Fig Jam

Vegan Cheddar Cheese (I used Violife Cheddar Shreds.)

Spread a generous layer of nut butter onto one slice of bread. Flip the bread over and spread a thin layer of the mayo on the other side of that slice of bread.  (Mayo works well because it’s easier to spread than butter and it browns up nicely.) Place the mayo side down on the air fryer basket.  (I use a silicone mat on the bottom of the air fryer basket to help with clean-up.) Sprinkle a generous helping of the vegan cheese onto the nut buttered bread that’s in the air fryer.  Spread a layer of fig jam on the remaining slice of bread.  Flip it over and spread a thin layer of mayo on the opposite side.  Place the fig jam side down onto the cheese/nut buttered bread so that you have a complete sandwich.  There should be a mayo side down against the bottom of the air fryer and a mayo side facing up at you.  Air fry at 390F or 400F for about 4-5 minutes or until toasty brown on top.  Carefully flip the sandwich over and air fry for another 4-5 minutes or until toasty brown.  Remove the sandwich from the air fryer.  Be careful, because the jam inside gets really hot.  Allow to cool just a bit before slicing the sandwich in half for serving.  

Lemon Poppy Seed Granola

 

Recipe from Simply Delicious Vegan by Caitlin Shoemaker

Husband-Tested in Alice's Kitchen

Makes 6 cups granola 

If you wish to prepare a nutritious, delicious snack while making your house smell amazing, this granola is the ticket.  I would highly recommend making a double batch.  It's so dang good and too easy to make not to!  When I first read the recipe, I was a bit afraid it would taste too lemony, but it smells and tastes like the best lemon poppy seed cake, but in granola form.  This granola would be a fabulous homemade gift for your favorite people.

If you get a chance, be sure to check out Caitlin Shoemaker's new cookbook, her YouTube channel and her website. (Link is above.) It's a great place to find vegan and gluten free recipes.  

1/3 cup real maple syrup

1/3 cup cashew butter*

Juice and grated zest of 1 small lemon (1-2 Tablespoons)

1 teaspoon vanilla extract

1/2 teaspoon pink Himalayan salt or kosher salt

3 cups old fashioned rolled oats

3/4 cup raw cashew pieces*

3/4 cup unsweetened coconut flakes

2 Tablespoons poppy seeds

Preheat the oven to 325F.  Line a baking sheet with a silicone mat or parchment paper.  
Whisk the maple syrup, cashew butter, lemon juice, lemon zest, vanilla, and salt together in a large bowl.  Add the oats, cashews, coconut, and poppy seeds.  Stir until everything is well coated.  Use a spatula to spread the granola mixture evenly onto the prepared baking sheet.  Bake on the bottom rack of the oven for 20 minutes.  Remove from the oven and use a spatula to flip the granola;  it will break apart, but just try to make sure most pieces get turned over.  Return to the oven and bake for another 5-10 minutes, checking to make sure it doesn't burn. Remove from the oven and allow to cool completely.  It will crisp up as it cools.  Serve as desired.  Store in an airtight container for up to 1 month. If you have the space, storing it in the fridge will make it even crunchier.

*To make this nut free, replace the cashew butter with tahini (sesame seed paste) and the cashews with pumpkin seeds or extra coconut. 

Nutritional Information (from Recipe Calorie and Nutritional Calculator) 1/3 cup serving is: 163 calories; 8.3 g fat; 2.7 saturated fat; 0 mg cholesterol; 69 mg sodium; 19 g carbohydrates; 2.5 g fiber; 4.5 g sugars; 4.4 g protein; 28 mg calcium; 3 mg iron; 95 mg potassium