Looking for a vegan alternative to egg salad? This recipe uses organic extra firm tofu to create a very convincing “eggy” base, with lots of protein and a dash of powerhouse turmeric.
Tag: Healthy Eating
Fall Flavors: Boastworthy Banana Chocolate Chip Muffins
Faced with ripe bananas growing more spotted by the day, some people might opt to make banana bread. While a respectable choice, I prefer to make muffins…and these banana chocolate chip muffins are just right, with lots of banana flavor, crunchy walnuts, and an occasional chocolate chip.
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No Food Waste: Vegan Pumpkin And Raisin Muffins
This is the second post in a series on how I’m using as much of the pumpkins we carved for Halloween as possible. In my previous post, the Ghostbuster-themed jack o’lanterns’ innards provided delightful roasted pumpkin seeds. With plenty of the stately squash left, I needed to find other ways to use it. So why not a dark, toothsome muffin that utilizes the pumpkin “guts”?
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Fall Flavors: Milk Kefir Gingerbread Muffins
I love a good muffin: it’s a self-contained, pre-portioned snack with the flexibility of being either sweet or savory. Muffins are especially well-suited for home baking because they’re usually easy to make and very forgiving. With Autumn’s now-chilly weather here, the spiciness of gingerbread is a welcome comfort.
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Fall Flavors: Pear Streusel Coffee Cake
On crisp Autumn days, doesn’t coffee cake and a hot cup of coffee sound good? It does to me. This one has a secret ingredient: silken tofu.
Slow Food: Spicy Chili On Squash Noodles
This is the time of year when hearty comfort foods like soups, stews, and chili are particularly appreciated: warming and filling, and so easy to make in the slow cooker. Chili on butternut squash (ubiquitous now, too) is a savory-spicy-and slightly sweet taste experience!