Saturday, June 22, 2013

Strawberry Rhubarb Muffins

Perfect muffins for strawberry rhubarb season! I made these with fresh rhubarb from my mom's garden, and strawberries from the market. They turned out delicious! New favorite recipe.

2.5 cups flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp sea salt
1 cup rhubarb cut in small pieces
2/3 cup maple syrup
1/3 cup applesauce
1/3 cup buttahmilk (1 tbsp apple cider vinegar + non-dairy milk)
1/4 cup sunflower oil
1 tsp vanilla extract
2/3 cup sliced strawberries
Optional topping: 1 tbsp sugar + 1/4 tsp cinnamon 

Mix dry ingredients. Add rhubarb. Mix in wet ingredients.

Bake for 25 minutes at 375.

Recipe from Jae Steele's Ripe From Around Here cookbook

Thursday, June 6, 2013

Fennel, Sweet Potato & Kale

Just back from a holiday, I was keen on buying and cooking a whole bunch of fresh veggies. Here's a mix of delicious side dishes put together to create a colorful & yummy meal. Serve with your choice of grain.

served with couscous
Garlic Roasted Fennel & Pepper
Cut up fennel & pepper into chunks, add olive oil & garlic cloves (to your liking), sprinkle with thyme. Roast for 20 minutes, mix. Roast for 10 more minutes.

Sweet Potato
Cut into chunks. Boil for 10 minutes. Add vegan margarine, sea salt & pepper.

Kale
Steam kale (you can steam it over the boiling potatoes). In a frying pan, fry onion in oil. Add steamed kale, a dash of rice vinegar & tamari. Fry for a couple minutes to absorb flavors.