Recipes

Whole Wheat Chocolate Chip Muffins

June 13, 2011 by Sarah 3 Comments

Gooey melty chocolate. There’s not much that’s better!

Usually when I’m playing around with recipes I have to make them several times, tweaking them each time before it turns out just right. But this time it turned out pretty amazing on the very first try!

This is both a treat and a sweet, done in a more healthy way. No oil or butter necessary. Made with whole wheat pastry flour- all the nutrition of whole wheat flour without the density. If you’re not already baking with it you definitely should be(I usually get it in bulk at my local health food store, but Arrowhead Mills, Bobs Red Mill, and King Arthur Flour are some brands to look for)!

These babies clock in around 133 calories and are super easy to make, so get in that kitchen and get to baking!

Whole Wheat Chocolate Chip Muffins (makes 12 muffins)
(Print this recipe!)

Ingredients:
2 cups whole wheat pastry flour
1/2 teaspoon salt
1 Tablespoon baking powder
1/2 cup organic sugar
1 cups unsweetened almond milk
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1/2 cup chocolate chips, plus more for sprinkling on top

Directions:
Preheat oven to 350 F. Spray muffin pan lightly with cooking spray.

Combine dry ingredients in a medium sized bowl.

Add wet ingredients and stir until just combined.

Fold in chocolate chips.

Divide batter evenly into the muffin pan. You should get 12 muffins.

Sprinkle a few more chocolate chips on top of each muffin.

Bake muffins for 20-25 minutes until toothpick inserted into a muffin comes out clean.

Mmmmm- melty chocolate! Yes, they really are as good as they look!

P.S. I found myself thinking “work it baby!” as I was taking these pictures. Ahh, I’m such a nerd! Nerd smile

Filed Under: Uncategorized Tagged With: chocolate, chocolate chip muffins, Recipes, vegan, vegan recipes, whole wheat pastry flour

Whole wheat cranberry walnut bread

June 7, 2011 by Sarah 10 Comments

This bread is epic. I’m not joking. We’re talking life changing here people! This is so amazing that if you don’t have a bread machine I’m suggesting you go out and buy one right this second and immediately make this bread.

I took a bite of this and said holy sh*t this is amazing! And I’m not much of a curser, so that’s how good it is!

As I was filling the cranberry and walnut bins at work I was thinking about cinnamon raisin bread. (and who doesn’t think about cinnamon raisin bread while they’re at work, am I right?) and I was like OMG cranberry walnut bread! And a star was born!

I won’t waste any more time jibber jabbering because the more time you spend here reading this the less time you spend making this insanely amazing bread. And don’t be scared of the whole wheat thing- this bread is nice and light and fluffy!!

Whole wheat cranberry walnut bread
(Print this recipe!)

Ingredients:
1 cup warm water
1/4 cup canola oil
1/4 cup agave nectar (honey would work too if that’s what you have)
3 cups organic whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons yeast
1 cup dried cranberries (whole foods has some that are sweetened with apple juice instead of sugar- I recommend those!)
1/2 cup chopped walnuts

Directions:
Add ingredients to bread machine in the order that your bread machine recommends (mine says wet ingredients then dry)

Some people say to add fruit and nuts during the last knead cycle, but honestly I just threw them in there with everything else at the beginning and it worked just fine!

Let your bread machine do its thang! (I used the basic 1- 1 1/2 lb loaf size bread setting with a light crust)

Devour!

Look at those cranberries and walnuts!!! (note to self: time to repaint nails!)

With a little Earth Balance.

EPIC.

Filed Under: Uncategorized Tagged With: bread machine, bread machine recipe, Recipes, vegan, vegan recipes, whole wheat cranberry walnut bread

My Go-To Sandwich Bread

June 5, 2011 by Sarah 5 Comments

Morning!

I used to spend about $5 a loaf for a good organic whole wheat sammy bread! (none of the stuff from the bread isle in the grocery store- it’s FULL of preservatives! And some of those preservatives come from animals bones…ewwwww!!!!) My bread machine has more than paid for itself already in the few weeks that I’ve had it (I got it on amazon for $79, but I’ve heard people say they’ve found awesome ones at the Goodwill for just a few dollars.)

This is my go-to bread for sandwiches. I make a loaf at least 1-2 times per week! This recipe is for a bread machine, but if you want to knead it out by hand and totally show me up you should go for it!! (I was born with the inability to knead bread. I’m totally not joking, I seriously can’t do it! Enter the bread machine- the new love of my life. Sorry hubby Winking smile )

Sarah Snacks Go-To Sammy Bread
(Print this recipe!)

Ingredients:
1 cup warm water (110 F)
2 Tablespoons organic sugar
2 teaspoons yeast
2 Tablespoons canola oil
2-3 Tablespoons agave nectar (optional, but tasty if you want a honey-wheat type bread)
1 1/2 cups organic whole wheat flour (I like King Arthur)
1 1/2 cup organic bread flour (again, King Arthur)
1 teaspoon wheat gluten
1 teaspoon salt

Directions:

Into the bread machine goes the warm water, sugar, and yeast. Let proof for 10 minutes (you can just add it in with the flours if you want, but I really think you get a better rise on the bread if you proof the yeast first- especially since it’s mostly 100% whole wheat!)

Once the yeast is proofed, add in the rest of the ingredients according to your bread machines instructions- mine says to do wet ingredients first, then dry.

I set my machine to sandwich bread with a light crust. And this will be a 1 to 1 1/2 lb loaf.

Let the bread machine do its thang.

(trick to slicing a loaf of sandwich bread… let it cool COMPLETELY before slicing. I know it’s hard to wait, but you’ll get more even slices and they won’t fall apart as you slice! Also make sure to use a bread knife!)

Ta Da!!!!

Perfect for a good old fashioned PBJ!!!

Enjoy!

Filed Under: Uncategorized Tagged With: bread, bread machine, Recipes, vegan, vegan recipes

Super Cheesy Awesome Sauce

May 16, 2011 by Sarah 2 Comments

Who says you can’t have an awesomely creamy cheesy-tasting sauce without dairy?! You CAN have the awesome flavor without poisoning your body with saturated fat (ewww!!!!)!

We’re going to take advantage of the amazingly cheesy flavor of nutritional yeast and I’m going to give you a basic recipe that you can adapt several different ways to suit what you want to use it for. Oh and 2 Tablespoons of this super cheesy awesome sauce is around 58 calories and ZERO fat!

Let’s do this!

Basic Recipe…

Super Cheesy Awesome Sauce
(Print this recipe!)

Ingredients:
1/2 cup Nutritional Yeast
1/2 cup flour
2 cups water
a big pinch each of garlic powder and paprika
1 tsp salt

Directions:
Combine dry ingredients in a saucepan.

Whisk in water over medium heat until thick and bubbly.

Remove from heat.

Variations…

Use as is as a cheesy sauce for your steamed veggies or baked potato.

Add a can of Rotel for an amazing queso- you can even throw it in one of those little crockpots to keep it nice and warm to serve at a shin dig.

Stir in a spoonful of dijon mustard and 8 oz of cooked whole wheat elbow macaroni for an easy mac and cheese that’s to die for!

Hope you try this- it’s awesomesauce!!! (anyone watch Parks and Recreation? Love that show!)

Filed Under: Uncategorized Tagged With: mac and cheese, nutritional yeast, Recipes, super cheesy awesome sauce, vegan, vegan queso, vegan recipes

Popeye’s Pasta Bake

April 21, 2011 by Sarah 1 Comment

I love spinach. Like a lot. I put it in almost everything. I usually buy those big tubs at Costco and throw handfuls of it in everything! I also used to love watching Popeye when I was a kid. Maybe that’s the reason I love spinach so much. Who knows! Either way, this one is dedicated to Popeye!

Popeye’s Pasta Bake
(Print this recipe!)

Ingredients:
8 oz. whole wheat penne, cooked and drained
1/2 onion, diced
1 clove garlic, minced
1 bag (16 oz) baby spinach
1 jar of your favorite pasta sauce (or a big can of crushed tomatoes)
2 carrots, shredded or grated
1 tsp Italian seasoning
Daiya mozzarella style cheese
EVOO