Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Thursday, December 29, 2011

Banana Chocolate Chip Millet Muffins.

It's a sorry picture... and doesn't give these bad boys justice. These are so, soo good! I love the slight crunchy texture the blended millet give these. Who'd a thought? For sure a great way to use an overly ripe banana. Thank you Mama Pea.

2/3 cup millet
1 1/2 cup whole wheat pastry flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 bananas, mashed
1/2 cup organic brown sugar (maple syrup or coconut sugar)
2 tablespoons canola oil (i use coconut oil)
1/2 cup non-dairy or organic milk
1 teaspoon vanilla
1/2 cup non-dairy or organic chocolate chips

Preheat oven to 375 degrees.
Measure your millet into a food processor, spice mill or high speed blender and pulse into a fine texture.
Pour into a large bowl and add flour, baking powder, baking soda, cinnamon and salt.
Mash bananas, and add to oil, milk, brown sugar and vanilla.
Fold the wet ingredients into the dry.
Spoon the batter into the lined muffin cups and top with banana slices.
Bake 17-19 minutes.

Tuesday, December 20, 2011

Vanilla-Yogurt Poundcake.

I was in my dessert nesting phase, got all the ingredients to make this... and ran out of time to make it before I had Quinnlet. I totally made this the Sunday after she was born (yes, I cooked because I'm that inlove with good food!) when my family and in-laws were off at church. They came home to a heavenly smell.... and had to wait to finish their dinner before they had some. This stuff is scrumptious! And who'd a thought there was tofu in it!

The second time I made it was when my side of the family was over for dinner 2 weeks after Quinnlet was born. Made syruped berries* and drizzled it with whipped cashew cream. Holy Heavenly! We were all licking our plates. And that's allowed with the Vests.

1/2 cup vanilla soy yogurt
1/2 cup blended silken tofu (blend the tofu first, then measure it out)
3/4 cup vanilla or plain soy milk
1 1/4 cups sugar (i used 3/4 cup maple syrup or 1 cup coconut sugar)
1/2 cup canola oil (i've use coconut oil)
2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest, or 1/2 teaspoon lemon extract
1/2 teaspoon grated orange zest, or 1/2 teaspoon orange extract
2 cups all-purpose flour
3 tablespoons arrowroot powder or cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt

PREHEAT the oven to 325*F. Lightly grease and flour a 9 x 5-inch loaf pan. A metal pan with a dark finish is the best choice for this cake.

In a large bowl, combine the soy yogurt, blended silken tofu, soy milk, sugar, oil, and extracts. Use and electric mixer to beat until everything is smooth, about 2 minutes.

Sift in the flour, arrowroot powder/cornstarch, baking powder, baking soda, and salt. Stir with a rubber spatula to combine, then beat with electric beaters for 1 1/2 to 2 minutes, until a very thick batter forms. Don't overmix.

Pour the batter into the prepared loaf pan. Use the rubber spatula to scrape all of the batter out of the bowl and smooth the top of the loaf. Bake for 60 to 65 minutes, until a toothpick or thing sharp knife inserted into the center comes out clean (a little moisture is okay). Don't open the oven to peek for at least the first 45 minutes!

Remove from the oven and let cool in the pan 10 minutes, then carefully transfer the loaf to a wire rack to cool completely before slicing. Store the cake in an airtight container.

*Syruped Berries: are my technical term for berries cooked on the stove with a little bit of maple syrup until they've thickened and look like syrup. :)

VARIATIONS I have yet to try...
Stir in 1/2 cup to 1 cup of any of the following.... toasted chopped walnuts, chocolate chips, raisins, dried sweetened cranberries, dried chopped cherries (omit the citrus and use 1 teaspoon of almond extract instead).

Saturday, December 10, 2011

Vegan Red Beans and Rice.

When I saw these on FatFreeVegan I knew I had to try them ASAP. Healthy. Crockpot.Beans. A total winner for my family. And they were. I'm still working on the perfect amount of seasoning since we like stuff with lots of flavor. But these are totally rotationable. And I'll try her Real Louisiana Red Beans and Rice next too.

2 cups dry red beans
6 cups water
4 cloves garlic, minced
bay leaves
2 teaspoons salt-free Cajun seasoning (or use below)
A few drops liquid smoke or smoked salt
Tabasco, optional (to taste or serve on the side)
salt, to taste
cooked brown rice for serving
optional: cooked vegan sausage links or grilled tofu

The night before: In your slow cooker add the dried beans, water, garlic, and bay leaves. Cook on low overnight. (If your 1 1/2 quart slow cooker does not have a low/high setting then it should run on low.)

In the morning: Add the Cajun seasoning, liquid smoke, and Tabasco if using and 1/4 to 1/2 cup of water depending on how long you will be gone for the day or if they just look to dry to cook all day. You can cook these a very long time if you just add extra water, so they are good for days you know you are coming home late.
Before serving: Taste and adjust seasonings and add hot sauce, and add salt if needed.
Serve over brown rice with vegan sausage or grilled tofu if desired. A side salad helps balance out the meal.

Simple Cajun Seasoning from allrecipes
3 teaspoons salt
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
Combine the oregano, paprika, cayenne pepper, and black pepper in a plastic bag and shake to mix.