By: londongavchick
May 1, 2006
Very yummy muffins courtesy of the can label off of the 365 canned pumpkin. I even substituted egg beaters for the egg, splenda for the sugar and applesauce for the butter and they are still great.
SERVES 12 , 12 muffins (change servings and units)
Change to: muffins US Metric
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Ingredients
1 cup all-purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar (or splenda)
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/8 teaspoon salt
1 beaten egg (or egg substitute)
3/4 cup skim milk
2 tablespoons butter, melted (or applesauce)
1/2 cup canned pumpkin
cooking spray
Directions
1Preheat oven to 375 degrees.
2Spray 12 2-1/2 inch muffin cups with nonstick cooking spray. Dust with flour and set asie.
3In a large bowl, stir together dry ingredients and make a well in center of flour mixture.
4In a small bowl, combine egg, milk and butter and then stir in pumpkin.
5Add pumpkin mixture all at once to flour mixture and stir until just moistened (batter should be lumpy).
6Spoon batter into prepared muffin cups, filling about 2/3 full.
7Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.
Saturday, January 31, 2009
Monday, January 19, 2009
Chickpea "Egg Salad" Sandwiches - Vegan
2 cans chickpeas, drained (or equivalent cooked dried beans)
vegan mayo (or regular mayo if you're not vegan)
sweet relish or chopped dill pickles
chopped green onion
mustard
salt and pepper to taste
Drain the chickpeas and mash well or process in food processor
Add the rest of the ingredients to taste as if you were making egg salad.
Serve on whole grain toast with sliced tomato and lettuce.
vegan mayo (or regular mayo if you're not vegan)
sweet relish or chopped dill pickles
chopped green onion
mustard
salt and pepper to taste
Drain the chickpeas and mash well or process in food processor
Add the rest of the ingredients to taste as if you were making egg salad.
Serve on whole grain toast with sliced tomato and lettuce.
Polenta Bake - Vegan
1 tube of pre-made polenta - or one recipe homemade polenta
1/2 jar of pasta sauce
2 cups of cooked chickpeas
1 jar Italian roasted red peppers, packed in water.
Cut polenta into 1/2" slices and place a single layer on the bottom of a glass baking dish. Alternatively, make one recipe homemade polenta and pour into the bottom of a glass baking dish and let it set for about 30 minutes.
Add chickpeas and pour the sauce over the top.
Cut peppers into small pieces and place on top of the sauce.
Bake in preheated 450 oven for 45 minutes. Let cool for about 10 minutes before serving. Serves 6 - 8
1/2 jar of pasta sauce
2 cups of cooked chickpeas
1 jar Italian roasted red peppers, packed in water.
Cut polenta into 1/2" slices and place a single layer on the bottom of a glass baking dish. Alternatively, make one recipe homemade polenta and pour into the bottom of a glass baking dish and let it set for about 30 minutes.
Add chickpeas and pour the sauce over the top.
Cut peppers into small pieces and place on top of the sauce.
Bake in preheated 450 oven for 45 minutes. Let cool for about 10 minutes before serving. Serves 6 - 8
Yellow Squash Casserole
6 cups yellow squash, sliced (About 3 squash)
2 TBS dried onion
1 can fat free cream of mushroom soup (or one recipe cream of anything soup)
1 cup fat free sour cream
1 cup grated carrots
1 small package pepperidge farm stuffing mix
Steam squash for about 5 minutes. Blend together soup, sour cream, onions, and carrots. Add to squash. Spray a 13 x 9 pan with cooking spray. Line pan with 1/2 the stuffing mix, then squash, then remaining stuffing mix. Bake at 350 for 30 minutes.
Serves 8
2 TBS dried onion
1 can fat free cream of mushroom soup (or one recipe cream of anything soup)
1 cup fat free sour cream
1 cup grated carrots
1 small package pepperidge farm stuffing mix
Steam squash for about 5 minutes. Blend together soup, sour cream, onions, and carrots. Add to squash. Spray a 13 x 9 pan with cooking spray. Line pan with 1/2 the stuffing mix, then squash, then remaining stuffing mix. Bake at 350 for 30 minutes.
Serves 8
Stuffed Winter Squash
2 small acorn squash
1 1/2 cups chopped apple
1/4 cup chopped celery
2 tsp chopped walnuts
1 TBS sugar
1/2 tsp ground cinnamon
salt
Cut squash in half lengthwise, remove seeds. Place squash halves, cut side down, in shallow baking dish. Bake in a 350 oven for 40 - 45 minutes or until squash are almost tender.
Meanwhile, stir together apple, celery, walnuts, sugar and cinnamon in a mixing bowl.
Turn squash halves cut side up and sprinkle lightly with salt. Spoon apple mixture into squash halves and return to oven. Bake, covered with foil, about 25 minutes or until apples are tender.
1 1/2 cups chopped apple
1/4 cup chopped celery
2 tsp chopped walnuts
1 TBS sugar
1/2 tsp ground cinnamon
salt
Cut squash in half lengthwise, remove seeds. Place squash halves, cut side down, in shallow baking dish. Bake in a 350 oven for 40 - 45 minutes or until squash are almost tender.
Meanwhile, stir together apple, celery, walnuts, sugar and cinnamon in a mixing bowl.
Turn squash halves cut side up and sprinkle lightly with salt. Spoon apple mixture into squash halves and return to oven. Bake, covered with foil, about 25 minutes or until apples are tender.
Cauliflower Puff
1 head cauliflower, cooked whole
2 TBS egg substitute
2 tsp dijon mustard
1/4 cup fat free mayonaise
2 TSP grated parmesan cheese
Steam the cauliflower, and drain. Beat together remaining ingredients. Spread over entire surface of cauliflower. Broil until lightly browned, about 5 minutes.
Serves 6
2 TBS egg substitute
2 tsp dijon mustard
1/4 cup fat free mayonaise
2 TSP grated parmesan cheese
Steam the cauliflower, and drain. Beat together remaining ingredients. Spread over entire surface of cauliflower. Broil until lightly browned, about 5 minutes.
Serves 6
Garlic Mashed Root Vegetables
2 medium potatoes, peeled and quartered
2 medium carrots, peeled and quartered
8 oz butternut squash, peeled and cut into chunks
1 medium turnip, peeled and cut into chunks
5 medium garlic cloves, peeled
1/8 salt
1/4 cup fat-free sour cream
1/2 cup chicken broth, warmed
1/8 tsp pepper, to taste
1/8 tsp salt, to taste
Place Potatoes, carrots, squash, turnip, and garlic into a saucepan and cover with water. Add 1/8 tsp salt, cover, and bring to a boil. Simmer until vegetables are tender, 10 to 12 minutes.
Drain well and mash vegetables. Stir in sour cream and chicken broth. Season to taste with salt and pepper and serve immediately.
2 medium carrots, peeled and quartered
8 oz butternut squash, peeled and cut into chunks
1 medium turnip, peeled and cut into chunks
5 medium garlic cloves, peeled
1/8 salt
1/4 cup fat-free sour cream
1/2 cup chicken broth, warmed
1/8 tsp pepper, to taste
1/8 tsp salt, to taste
Place Potatoes, carrots, squash, turnip, and garlic into a saucepan and cover with water. Add 1/8 tsp salt, cover, and bring to a boil. Simmer until vegetables are tender, 10 to 12 minutes.
Drain well and mash vegetables. Stir in sour cream and chicken broth. Season to taste with salt and pepper and serve immediately.
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