Lemon Chia Seed Muffins.

These are my new favorite muffins and have been for 6 months now (it's now May when I'm actually posting it). I love lemon. And I love the health benefits of chia seeds. The combo is a match made in heaven. Shayne even likes these, and he's not a huge lemon fan. Ya done it again Mama Pea. Thank.you.

"Slightly sweet, moist and just lemony enough, they are classic, but won't hinder any drug tests."
1/2 cup non-dairy milk (i use almond)
1 1/2 teaspoon lemon juice
1 cup whole wheat pastry flour
3/4 cup unbleached organic flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chia seeds
1/3 cup coconut oil
2/3 cup agave nectar and/or maple syrup
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/2 tablespoons lemon extract
1 tablespoon lemon zest

Preheat oven to 325 degrees.

Combine milk and lemon juice and set aside.

In a large bowl, combine flours, baking powder, baking soda, salt and chia seeds.

To the milk mixture, add coconut oil, agave or maple syrup, applesauce, vanilla, lemon extract and lemon zest.

Add wet ingredients to dry and stir until just combined.

Fill each well of a muffin tin that has been lightly greased or line with muffin cups 2/3rds of the way full.

Bake for 20-25 minutes, until slightly golden and a toothpick inserted in the middle of a muffin comes out clean.

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).

Vegan Ranch Dressing & Dip.

Ranch dressing was and will forever be one of my most favorite condiments. Plant-based living I had to say good-bye to Hidden Valley and was on the search for an awesome vegan one. I found it. And it's like magic. 

Magic because anything it's over, my kids eat. SO awesome. They dip all sorts of veggies in it, on baked potatoes, over lentil taco salad, regular salad... Magic, right? Mama thinks so.

1 cup vegenaise (if you haven't tried this stuff... you really should. Better then mayo and SO much better for you!)
1/4 - 1/2 cup unsweetened almond milk
1 tablespoon red wine vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1-2 tablespoon of parsley, dill and chives, chopped (or 1-2 teaspoons dried)

Whisk all ingredients together - except milk - until well combined.Then slowly add the milk until you get the consistency of dip or dressing you like. It will thicken some after it's chilled. (You can always add more milk too before using.) Chill and let flavors combine.

Blender Mac & Cheese.

Yet again, another ole college try to find a healthy version of Ava's favorite junked out mac & cheese. She wasn't a fan... (and now I officially give up trying to find one - I think that's just gonna be her 'thing')... but everyone else liked it. I love that you dirty only 2 things and it comes together super fast. Thanks again "GlowGirl".

1 pound vegan pasta (or regular if you prefer!)
1 1/4 cups water
1 cup plain non-dairy milk
3/4 cup nutritional yeast
3 tablespoons cornstarch or potato starch
1 tablespoon lemon juice
1 teaspoon salt (or more to taste)
1/2 teaspoon garlic puree
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon turmeric (curry powder)
1 tablespoons tahini
black pepper to taste

Cook your preferred pasta according to the directions on the bag or box.

While that is cooking, throw ALL ingredients (including 1 + 1/4 cup water) into the food processor or blender and blend for 30-60 seconds.

Once pasta is cooked and drained, add sauce into sauce pan with pasta and simmer over low-medium heat stirring frequently. The thickening process takes 5-10 minutes. Don’t despair if you think the pasta is too watery- it REALLY thickens up nicely thanks to the cornstarch!

You can get creative with this and mix in some vegetables or spinach too.

OhSheGlows

Wheat Muffins.

Other then the Texas Governor's Mansion Sweet Potato muffins, these wheat muffins were another one of my mom's staples while growing up. Now, I just veganized them. So simple, but so yummy.

3 tablespoons water

2 tablespoons ground flaxseed

1/8 teaspoon baking powder

1/8 cup maple syrup or other sweetener {play with how sweet you like them}

1/4 cup coconut oil

1 cup almond milk

1 teaspoon apple cider vinegar

1 teaspoon baking soda

1 1/2 cup whole wheat flour

1/4 teaspoon salt

1 teaspoon cinnamon

Preheat oven to 400*F.

Congeal first... Add ingredients for the egg replacer {water, baking powder and flaxseed meal} into a measuring cup, stir and let congeal. Combine the almond milk and apple cider vinegar and let congeal.

Add the rest of the ingredients... you could sift in the dry, but whatever - just one more step. Fill sprayed muffin tins or muffin cups 1/2 full. Bake 400*F for 15 minutes.

Makes 12.

Hurry Up Alfredo.

Ya'll are going to love me for this one. Like, "L-O, L-O, L-O, L-O-V-E, L-O, L-O, L-O... I'm talkin bout... I'm talkin bout love!" (Any Ashlee Simpson Wentz fans out there? Nope? No one? Yeah, me neither!)

Anyhow, back to this amazing pasta. It's for sure going into the Hatch Family rotation. It couldn't be more delicious. It couldn't be more easy. And it couldn't be more any on-hand, go-to meal to make, whatsoever. [any Chandler fans catch that one?... Man, I have got to stop writing these up late at night!] Although if you're just starting up on this vegan/plant-based thing it won't seem at all 'on-hand' ingredients to you at first. But this one alone is well worth the investment of the ingredients.

I seriously wanted more and more of this one, and couldn't believe that it was vegan. Seriously, just try this tonight. Or, right now. I can't wait to play with it some and add roasted red peppers... or try it into a rose sauce... and try roasted garlic with it... yum!

The only downfall was the garlic is not cooked, so the garlic flavor is strong - be ready for that. Too strong for my little Ava... "it's so good Mom... but it's just too strong!" I'll tone that down or try some roasted garlic cloves next time.

1 cup soy or almond milk

1/3 cup raw, unsalted cashews

1/4 cup nutritional yeast

3 tablespoons low-sodium tamari/soy sauce/bragg's liquid amino's

2 tablespoons Earth Balance margarine

1 tablespoons tahini

1 tablespoons fresh lemon juice

2 teaspoons dijon mustard

1/2 teaspoon paprika (smoked is awesome)

1 pinch nutmeg

2-4 cloves of garlic, optional (used 2, will use 1 next time)

Black pepper, to taste

whole wheat thin spaghetti

Add all the ingredients to a blender and blend until smooth. This may work best in a high-speed blender (like a Vita-Mix), but you can definitely make it in a regular blender. Just blend extra-long, or perhaps strain if you want it perfectly smooth. Tiny bits of cashews won’t hurt anyone though!

If you’re making this sauce for pasta, drain the pasta and return it to the hot empty pan. Pour the sauce over, place on medium heat, and stir until heated through. Serve with lots of fresh cracked black pepper. I love it with steamed broccoli added in!

belly biters: amazing!!

5 Star Hurry-Up Alfredo...

I just moved this already yummy dish up to 5 star yumminess... I cut up sundried tomatoes and added to the pasta water 1 minute before it's done. And sauted baby bella mushrooms and added them in after I mixed the pasta and sauce together. SOOOOOOO yummy!

Chia Energy Porridge.

Don't judge this by the picture... I almost didn't post it because it totally looks unappetizing. But trust me, it is goooood! Maybe a good sub for the morning oatmeal, but I am for sure liking it for after school snack!

1/2 cup hemp/almond milk
1 1/2 tablespoons chia seed**(bulk at Central Market)
1/2 apple, shredded
1 tablespoon raisins
1 tablespoon maple syrup
1/8 teaspoon cinnamon

Stir together chia and milk. Set aside for 15 mins, or as long as overnight for the chia to swell. Mix in the remaining ingredients. Garnish with anything you wish...

belly biters: me, ava, nolan - love it... shayne has yet to try... and Coco wasn't texturing it

 

Thank you Crysta for the intro and Sweetly Raw for posting it!

 

**Sweetly Raw says... "It should be dubbed "the wonder seed" - chia is packed with quality protein, fiber, antioxidants, vitamins, minerals, and is the richest known plant source of omega-3. In addition it is easy to digest and can be stored for long periods of time without going rancid (unlike other nuts/seeds, particularly flax). Throw some chia into liquid overnight and you've got the base for an excellent breakfast in the morning."

Fruit-Flax Yogurt.

Back in September of 2009 - when I first read Dr. Fuhrman's book, Disease Proof Your Child, I knew this recipe was a first-try recipe. I knew the only way I'd be able to get my kids off dairy was to find a proper replacement for their yogurt on their morning waffles. It was a hit! We also subbed peanut butter, banana slices and a little honey too. Yum.

So, when a friend asked how she could ween herself off yogurt, I looked for this post, and couldn't find it. I can't believe I hadn't posted it yet! Belly Bites wasn't born yet... and I probably was a little unsure if I was even going to really do this plant-based thing. Funny how I totally proved myself wrong.

2 cups fresh or frozen berries, peaches, etc.
1/2 cup soy or almond milk
1 tablespoon ground flax seeds
3 medjool or 6 deglet noor dates

Blend until smooth. Chill and serve. I love storing them in old baby food containers... perfect size for a snack or for lunch.

Vegan Chocolate Chia Seed Pudding.

I found this on LovesVeggiesAndYoga and it's Ava's favorite dessert to go in her little ziploc lunch container for school. Yeah for all the protein, fiber and little Omega 3's these little seeds have! Hardly a dessert! I usually double or triple this batch.

2 tablespoons chia seeds
1/2 cup nut milk
2 tablespoons agave and/or stevia to taste
1 tablespoon cocoa powder
1/2 teaspoon vanilla extract

Combine all the ingredients. Stir all the ingredients together and leave on countertop for 20 minutes. Use a whisk if necessary & it may seem like all that chocolate will never dissolve, but it will. And the results will be so worth it.

Come back to it 20 minutes later and stir again. Either devour now...

...Or pop in the fridge for a few hours. Know that the pudding will continue to thicken for the next 4-6 hours. What I like to do is put it in the freezer after it's thickened in the fridge to create an almost ice-creamy like treat with frozen chocolate chia pudding.

This is after 4 hours in the fridge. Whatever you do with it, it'll be chocolaty & yummy, plus you're getting all the great health benefits of chia seeds like extra Omega 3's, yay for the little chia seeds!

Texas Governor's Mansion Sweet Potato Muffins.

I actually remember the very first time my Mom made these muffins. I was home from college, sitting on the bench at the kitchen table in our old house, entranced by the smell of these things... bit into it and thought... I.was.in.heaven. I told her they were awesome and she said she found the recipe in the paper and they were served at the Texas Governor's Mansion. If they were good enough for George W., they were good enough for me. I think I ate 4 of them. Good thing my brothers weren't there and there were 4 to be had.

I thought about them the other day and was bummed that the original recipe called for buttermilk, egg and oil. That didn't discourage when I remembered how I can sour even soy or almond milk with a little bit of apple cider (or lemon juice) like I do in Our Favorite Cupcakes. The egg I have already experimented on with flaxseed. I did use coconut oil, because of all my reading with GreenSmoothieGirl.

Now it is on.

They were amazing... and really took me back to that kitchen bench. Yum. You don't have to love sweet potatoes to think these are awesome. Even Shayne liked them - and he hates sweet potatoes. (Although I think I'm slowly breaking him of that hatred)

I did all my calculations doubling the batch. Just do it and freeze half. There's nothing like pulling out some already to eat muffins out of the freezer for a snack, lunches or another dinner.

4 cups whole wheat flour

4 teaspoons + 1/4 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons salt

1 teaspoon cloves

2 cups almond milk

2 tablespoons apple cider vinegar
4 tablespoons flax meal

6 tablespoons water

1/3 cup maple syrup

1/2 cup maple sugar

1/2 cup coconut oil

1/2 cup applesauce

4 cups sweet potato, shredded & lightly packed

Preheat oven to 350*.

Sift in a bowl together the flour, baking powder (4 teaspoons), baking soda, salt and cloves. Set aside.

In a small measuring cup combine almond milk and apple cider vinegar, set aside for 5 minutes.

In a small bowl mix and let congeal the flax meal, baking powder and water.

Add all wet ingredients; milk mixture, flax mixture, maple syrup, maple sugar, coconut oil and applesauce. Combine with dry ingredients and fold in the shredded sweet potatoes.

Fill in lightly sprayed muffin tins and bake at 350* for 20 minutes. Make sure they're cooked through by inserting a fork. I like it better then a toothpick because there's more prongs so it tests more of it :). Without any egg, it takes a little longer for them to set. Cool in tins.

Our Favorite Cupcakes.

These are "My Favorite Cupcakes" from Alicia Silverstone's book, The Kind Diet. Which have now turned into Our Favorite Cupcakes. They're the ones I made for Corynn's first birthday that are super yummy. I was totally worried trying them out for her big day for the very first time. But thought, what the heck... if they're a bomb Braum's is just down the road and it'd be a fun story to tell.

Bomb? Not at all. They are SO good! The kids devoured them, Shayne was pleasantly surprised and I was beaming with pride thinking we can so do this healthy eating thing.

Since her birthday, I've made them a bunch and I usually double the cupcakes because this recipe for frosting will frost 24 cupcakes - in my not-huge-frosting-lovers house. I usually make the 24 and freeze half. They're really good out of the freezer. I just let them sit on the counter for a bit to thaw. So awesome! I've even found Shayne sneaking out to the freezer to snag one a time or two.

From her book... I love cupcakes... is there anyone out there who doesn't? These are light, springy, and delicious with a decadent fudgy frosting. These are best eated right after they're made.

Cupcakes
2/3 cup hemp or soy milk (I've used almond or rice milk)
1 teaspoon apple cider vinegar
2/3 cup agave nectar
1/3 cup safflower oil (or coconut oil)
2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup whole wheat pastry flour (i usually use all ww pastry)
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of fine sea salt

Fudge Frosting
1/2 cup (4 ounces) Earth Balance butter
1/2 cup agave nectar
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup soy milk powder (*if you don't have this, the frosting will be just fine, maybe-just a little runnier)

Preheat the oven to 325*F. Line a 12-cup muffin tin with paper liners. (Alicia uses unbleached, recycled cupcake liners by a company called If You Car, available at Whole Foods.)

Combine the milk and vinegar in a medium bowl, and set aside for at least 5 minutes or until it bubbles a little. If it doesn't bubble, keep stirring the mixture until it does. Add the agave nectar, oil and vanilla and stir.

In a separate bowl, combine the flours, baking powder, baking soda, and salt. Add the wet ingredients to the dry, mixing until no lumps remain.

Pour the batter into the prepared muffin tin, and bake for 18 to 22 minutes or until a toothpick inserted in the center of one cupcake comes out clean and the tops are slightly springy when pressed. Cool the cupcakes in the pan for 10 to 15 minutes, then cool completely on a baking rack before frosting.

To make the Fudge Frosting, use a mixer to cream the butter together with the agave nectar in a mixing bowl until very smooth. Add the vanilla extract and about half the cocoa powder, mix on low speed to combine, then add the remaining cocoa powder. Add in the soy milk powder, and beat at medium-high speed until fluffy. If it is runny, refrigerate the frosting until it sets up a little.

The Kind Diet
Alicia Silverstone