REAL Veg, REAL simple !

I dedicate this blog to all those who ask us all the time "What does a vegan/vegetarian eat?" ....
This is it, the food on my plate !

It's not weird, it's not impossible and YES, it is TASTY! .... can't you tell?

Thursday, March 3, 2011

Vegan Zucchini Blueberry Muffins

Nothing better than to wake up in the morning and grab a cup of earl grey tea and one of these muffins, trust me!

2/3 cup soy milk
2TB flax meal
2 cups grated zucchini (about one large zucchini)
1/4 cup (4oz) apple sauce
1 cup frozen blueberries (I like Trader Joe's organic wild blueberries because they are tiny)
zest of one lemon
3/4 cup canola oil
2 tsp. vanilla extract
1/4 tsp. almond extract
1 cup sugar (or for less sweetness and lower glycemic version try 3/4 cup agave nectar)
1 3/4 cup white whole wheat flour
3/4 cup almond meal (Trader Joe's)
1 tsp. baking SODA
1/4 tsp. baking POWDER
1 tsp salt

1. Preheat oven to 350F. In large bowl combine soy milk and flax meal.
2. In medium bowl SIFT all three flours, baking soda, baking powder and salt.
3. To flax meal mixture add grated zucchini, apple sauce, zest, canola oil, extracts and sugar or agave. If the mixture seems too dry add more soy milk one or two tablespoon at a time until it reaches the correct consistency. Tip: When measuring agave, maple or honey first measure the oil and the the syrup so that syrup will pour out more easily without sticking to the sides.
4. Combine dry and wet ingredients in batches. Fold in blueberries.
5. Will yield about 18 cupcake sized muffins. Bake for 23-25 min. Let cool on muffin tins for about an hour before eating.

1 comment:

  1. YUM!!!! Thank you!! We ate ours as soon as you guys left. We are pigs!

    Also, all of your pictures are just gorgeous! (I'm partial to the one of Zofia with her plate o' fruit, but that can't be helped...)


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