More..... muffins....!!
I rediscovered this recipe when I opened TextEdit (forgot to save it, oops) because I'd jotted things down when I threw this batch of muffins together a few weeks ago. I thought I'd share because it was an interesting twist on Anne's berry bran muffins -- which I make with a different fruit incarnation at least once every two weeks.
I'd recently seen a mouthwatering recipe for cupcakes that were based off of an Indian dessert. Because it was mostly milk, sugar, and butter of course there was very little I could actually borrow but it did encourage me to think outside the box.
Feel free to perfect or modify, or even just give this a go. It's sort of like carrot cake but has slightly less sweetness (I think) and the cardamom and nuts are a subtle addition.
Dry ingredients:
2 cups whole wheat flour
1 T flax meal
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 tsp cardamom (or more!)
1 big pinch salt
Wet ingredients:
1 cup soy milk (or whatever you use to substitute)
1/2 cup unsweetened applesauce
1/4 cup honey
1 unit egg substitute
1 T vanilla
Combine wet and dry, then fold in:
1 cup grated carrot
1 cup chopped raw unsalted cashews
Thanks everyone!
Thanks for all the quick food suggestions. I will definitely be putting them to good use.
As for de-stressing, I'm working on it. :-) I've got a five week vacation planned for late May to late June and it can't get here soon enough. :-) In the meantime, I'm trying to keep my head above water. I've cut way back on the stuff that I am doing, now I just need to learn how to turn my brain off.
i'm going through a particularly stressful time - both at work and in my personal life - and I know that stress dramatically affects my blood sugar. But it's also making it harder for me to maintain the diet. So I cheat and it's a vicious cycle. The worse i eat, the worse i feel and the more I want to eat poorly.
Sorry to hear about the stress, I know it all too well. Been there got the t-shirt and the extra 10 pounds. I hope things improve for you as I know the cycle can be vicious. What I found is that in addition to the diet work, some exercise helped break the stress a lot. To quote one of my coworkers when I was on the treadmill, "You are scary when you run angry." However I felt much better afterward.
Made the bean burgers
I made the bean burgers tonight. I enjoyed them, but I would say that this is a technique-laden recipe. My mixture just wasn't thick enough, even after adding a ton more binder (yes, I did drain the beans). Then, I had trouble getting them cooked in the center without looking burned on the outside, even after making them fairly thin. For the parts that got cooked right (a little crispy on the outside, not too soft on the inside), I really like the taste and we put them in a bun with grilled onions, avocado, aoli and sliced tomato.
But, I had a hard time getting them formed into patties and cooked right. Less "wet" and more "binder" for me next time I guess. And, I think I have to make them pretty thin in order to get them cooked right. When you make them thin, they kind of come out like latkes, but made with beans instead of potato. My whole family loves latkes so that's a good analogy for them.
Along with the other ingredients in the recipe, I used red beans, diced onion, crushed pineapple and garbanzo bean flour in mine.
I had trouble getting them cooked in the center without looking burned on the outside, even after making them fairly thin.
I haven't made these patties yet, but what I always did for burgers may help. I (used to) like a thick burger, so to get it all to cook at the same speed I dimple or dish-in the middle a bit. That makes the middle a little thinner than the outer edges and it all cooks evenly. Worth a shot.
I just flipped through the dh's copy of "Jamie at Home", Jamie Oliver's cookbook. It is based on growing ones own veggies and though most recipes have meat or cheese included, the thought of growing, picking, eating, cooking my own veg and berries has my mouth watering again!!!!
Ironically, we have 2 inches of fresh snow today....so my ability to start is still a ways off.
I just flipped through the dh's copy of "Jamie at Home", Jamie Oliver's cookbook. It is based on growing ones own veggies and though most recipes have meat or cheese included, the thought of growing, picking, eating, cooking my own veg and berries has my mouth watering again!!!!
Ironically, we have 2 inches of fresh snow today....so my ability to start is still a ways off.
I remember my days of growing up on da farm and plantin de weggies....March17 rain, snow, sleet or hell..those potatoes were in the gound no matter what and it seemed the more adverse the weather the bigger they grew.....that was always strange.....but my Dad musta had the luck o' de Irish towards dem 'taters....:D
I never minded the planting or harvesting...it was just the darn weeding I hated.......back breaking work until I learned to mulch everyting in that perfect 2 acres of garden.............
Ironically, we have 2 inches of fresh snow today....so my ability to start is still a ways off.
I went to our local farmer's market today, which is open year round. I got fresh strawberries, cantaloupe, artichokes, asparagus, etc. I spent $200 altogether, all locally grown and organic. Should keep us in produce (and flowers) for the week!
So, I have kind of a stupid question. I've never eaten tempeh before but it shows up in a lot of recipes.
I had an (unopened) pack I got from TJs months ago and was about to throw it out yesterday when I realized the sell-by date was two weeks from now. I'm a little weirded out by how long this stuff stays stable, especially in light of the perishability of everything else on this diet.
So, is it really OK to keep this stuff for months? It's vacuum sealed, but... I'm a wimp and I admit that I haven't opened it because I'm afraid.
So, I have kind of a stupid question. I've never eaten tempeh before but it shows up in a lot of recipes.
I had an (unopened) pack I got from TJs months ago and was about to throw it out yesterday when I realized the sell-by date was two weeks from now. I'm a little weirded out by how long this stuff stays stable, especially in light of the perishability of everything else on this diet.
So, is it really OK to keep this stuff for months? It's vacuum sealed, but... I'm a wimp and I admit that I haven't opened it because I'm afraid.
I went to our local farmer's market today, which is open year round. I got fresh strawberries, cantaloupe, artichokes, asparagus, etc. I spent $200 altogether, all locally grown and organic. Should keep us in produce (and flowers) for the week!
:thwak
I placated myself by buying flower bulbs at costco today - will be able to shove them in the ground soonest..............sigh
I went to our local farmer's market today, which is open year round. I got fresh strawberries, cantaloupe, artichokes, asparagus, etc. I spent $200 altogether, all locally grown and organic. Should keep us in produce (and flowers) for the week!
If you don't mind me asking David. Is your family all vegitarian? Are any of you? How many in your family? I think 4..?
Just trying to gauge how far the veggies go in your house for a week.
If you don't mind me asking David. Is your family all vegitarian? Are any of you? How many in your family? I think 4..?
Just trying to gauge how far the veggies go in your house for a week.
The number varies, but it's around 4-5. My daughter is vegetarian, my wife is mostly, my son eats whatever is around. My brother in law that's staying with us is vegetarian and my step daughter eats cereal, pretty much.
I definitely went overboard this time, for a few special purchases. $17 for berries, for instance. I bought honey and bee pollen, which I buy infrequently. Flowers for the wife at home and at her office.
Last week it was around $!00, I think it will usually be more like $100-150, as a rule. I'm just having fun with it, since I hadn't been to one for years (the most local one is open during work hours, and I hadn't driven the -gasp- 10 minutes to the one that's in the next town).
So here is tonight's weirdness that made me laugh out loud... I am traveling for work and like I said, meals can be difficult at times. So tonight I was having a late dinner with a few coworkers; one of which is a vegan (he does it for ethics reasons not health) and he is fitfully looking at the menu and I can tell he is not finding anything
I simply say; "Have you looked at the Vegetable Wrap? Grilled Portobello Mushrooms with tomatoes, peppers, spinach, and ..." He looks at me and goes, "how did you find that? I was looking all over!" So then we spent the next 15 minutes talking about the China Study... heck I even got the fruit instead of fries. However it was a white tortilla not a whole wheat tortilla so it was not as "whole foodish" as I would have liked but better than I expected to find at a casino eatery in St. Charles, MO.
So, I have kind of a stupid question. I've never eaten tempeh before but it shows up in a lot of recipes.
I had an (unopened) pack I got from TJs months ago and was about to throw it out yesterday when I realized the sell-by date was two weeks from now. I'm a little weirded out by how long this stuff stays stable, especially in light of the perishability of everything else on this diet.
So, is it really OK to keep this stuff for months? It's vacuum sealed, but... I'm a wimp and I admit that I haven't opened it because I'm afraid.
Did you eat it? I'm sure it's fine, tempeh is moldy by nature (I can't look too closely at it, seriously, don't do it). I just made some carrot/kale/chard/sesame seed/tempeh stir-fry last night with tempeh that had been unopened in my fridge for a long long time and am still alive.
Yay High-Speed Pano! You made me laugh remembering him doing that. I can't see Smuggy though... but my monitor is crap. Or maybe I'm just still half-asleep.
Did you eat it? I'm sure it's fine, tempeh is moldy by nature (I can't look too closely at it, seriously, don't do it). I just made some carrot/kale/chard/sesame seed/tempeh stir-fry last night with tempeh that had been unopened in my fridge for a long long time and am still alive.
I actually have not, but will do so tonight. If you don't hear from me in this thread anymore, then you know what happened....
... in all seriousness though I'm interested in trying it. I like new things! And it does sound very versatile, the vegetarian's meat.
If you like new things that are versatile and really healthy. Try quinoa (pronounced KEEN-wah).
In the same world as Cous Cous or Polenta. It's incredibly versatile.
I'm sure it's been mentioned in here before.
Ja, I have a box of it that I tried a stirfry with. It was a nice alternative to bulgur, rice and couscous!
I don't think I rinsed it well though, because both my husband and I felt kind of sick afterwards. When I'd made the exact same stirfry previously with bulgur, we were fine. I have to admit that the one experience kind of made me hesitant to try it again, but I will soon
I make quinoa in my rice cooker, just like I would make white rice (if, in fact, I made white rice). Same amount of water, takes about 20 min, like white rice. That's half the time of brown rice so that's a definite plus!
What's your water to Quinoa ratio? I want to start using my rice cooker for it. But haven't had time to monkey w/ it yet.
I make wild rice by filling a cup w/ desired amount of rice, then filling the cup w/ water till it barely floats over the top of the rice. I haven't measured much of anything in the kitchen for quite some time now.
Ja, I have a box of it that I tried a stirfry with. It was a nice alternative to bulgur, rice and couscous!
I don't think I rinsed it well though, because both my husband and I felt kind of sick afterwards. When I'd made the exact same stirfry previously with bulgur, we were fine. I have to admit that the one experience kind of made me hesitant to try it again, but I will soon
Sounds like you have bunch of healthy stuff... In your cupboards
Get to cooking some of it up. It's only healthy if you actually eat it (j/k)
What's your water to Quinoa ratio? I want to start using my rice cooker for it. But haven't had time to monkey w/ it yet.
I make wild rice by filling a cup w/ desired amount of rice, then filling the cup w/ water till it barely floats over the top of the rice. I haven't measured much of anything in the kitchen for quite some time now.
Thanks,
-Jon
Sorry, shoulda been more clear. "Just like white rice"= same grain to water ratio. For my rice cooker, it's 1:1 for white rice (or quinoa) and you toss in an extra 3/4 c. water for brown rice.
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Looks cool ...gonna havta investigate....
Thanks for the link
I rediscovered this recipe when I opened TextEdit (forgot to save it, oops) because I'd jotted things down when I threw this batch of muffins together a few weeks ago. I thought I'd share because it was an interesting twist on Anne's berry bran muffins -- which I make with a different fruit incarnation at least once every two weeks.
I'd recently seen a mouthwatering recipe for cupcakes that were based off of an Indian dessert. Because it was mostly milk, sugar, and butter of course there was very little I could actually borrow but it did encourage me to think outside the box.
Feel free to perfect or modify, or even just give this a go. It's sort of like carrot cake but has slightly less sweetness (I think) and the cardamom and nuts are a subtle addition.
Dry ingredients:
2 cups whole wheat flour
1 T flax meal
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 tsp cardamom (or more!)
1 big pinch salt
Wet ingredients:
1 cup soy milk (or whatever you use to substitute)
1/2 cup unsweetened applesauce
1/4 cup honey
1 unit egg substitute
1 T vanilla
Combine wet and dry, then fold in:
1 cup grated carrot
1 cup chopped raw unsalted cashews
Photos that don't suck / 365 / Film & Lomography
Thanks for all the quick food suggestions. I will definitely be putting them to good use.
As for de-stressing, I'm working on it. :-) I've got a five week vacation planned for late May to late June and it can't get here soon enough. :-) In the meantime, I'm trying to keep my head above water. I've cut way back on the stuff that I am doing, now I just need to learn how to turn my brain off.
Sorry to hear about the stress, I know it all too well. Been there got the t-shirt and the extra 10 pounds. I hope things improve for you as I know the cycle can be vicious. What I found is that in addition to the diet work, some exercise helped break the stress a lot. To quote one of my coworkers when I was on the treadmill, "You are scary when you run angry." However I felt much better afterward.
Good luck
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I made the bean burgers tonight. I enjoyed them, but I would say that this is a technique-laden recipe. My mixture just wasn't thick enough, even after adding a ton more binder (yes, I did drain the beans). Then, I had trouble getting them cooked in the center without looking burned on the outside, even after making them fairly thin. For the parts that got cooked right (a little crispy on the outside, not too soft on the inside), I really like the taste and we put them in a bun with grilled onions, avocado, aoli and sliced tomato.
But, I had a hard time getting them formed into patties and cooked right. Less "wet" and more "binder" for me next time I guess. And, I think I have to make them pretty thin in order to get them cooked right. When you make them thin, they kind of come out like latkes, but made with beans instead of potato. My whole family loves latkes so that's a good analogy for them.
Along with the other ingredients in the recipe, I used red beans, diced onion, crushed pineapple and garbanzo bean flour in mine.
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Ironically, we have 2 inches of fresh snow today....so my ability to start is still a ways off.
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I remember my days of growing up on da farm and plantin de weggies....March17 rain, snow, sleet or hell..those potatoes were in the gound no matter what and it seemed the more adverse the weather the bigger they grew.....that was always strange.....but my Dad musta had the luck o' de Irish towards dem 'taters....:D
I never minded the planting or harvesting...it was just the darn weeding I hated.......back breaking work until I learned to mulch everyting in that perfect 2 acres of garden.............
I went to our local farmer's market today, which is open year round.
Dgrin FAQ | Me | Workshops
Dgrin FAQ | Me | Workshops
I had an (unopened) pack I got from TJs months ago and was about to throw it out yesterday when I realized the sell-by date was two weeks from now. I'm a little weirded out by how long this stuff stays stable, especially in light of the perishability of everything else on this diet.
So, is it really OK to keep this stuff for months? It's vacuum sealed, but... I'm a wimp and I admit that I haven't opened it because I'm afraid.
Photos that don't suck / 365 / Film & Lomography
:thwak
I placated myself by buying flower bulbs at costco today - will be able to shove them in the ground soonest..............sigh
My Galleries My Photography BLOG
Ramblings About Me
Just trying to gauge how far the veggies go in your house for a week.
The number varies, but it's around 4-5. My daughter is vegetarian, my wife is mostly, my son eats whatever is around. My brother in law that's staying with us is vegetarian and my step daughter eats cereal, pretty much.
I definitely went overboard this time, for a few special purchases. $17 for berries, for instance. I bought honey and bee pollen, which I buy infrequently. Flowers for the wife at home and at her office.
Last week it was around $!00, I think it will usually be more like $100-150, as a rule. I'm just having fun with it, since I hadn't been to one for years (the most local one is open during work hours, and I hadn't driven the -gasp- 10 minutes to the one that's in the next town).
Dgrin FAQ | Me | Workshops
Not as expensive as I thought..
yeah, I didn't list all the extras, like a bottle of fancy olive oil....
Dgrin FAQ | Me | Workshops
I simply say; "Have you looked at the Vegetable Wrap? Grilled Portobello Mushrooms with tomatoes, peppers, spinach, and ..." He looks at me and goes, "how did you find that? I was looking all over!" So then we spent the next 15 minutes talking about the China Study... heck I even got the fruit instead of fries. However it was a white tortilla not a whole wheat tortilla so it was not as "whole foodish" as I would have liked but better than I expected to find at a casino eatery in St. Charles, MO.
To celebrate I did a DevBobo Speed Pano when I got back to the room... Can you find Smuggy?
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Did you eat it? I'm sure it's fine, tempeh is moldy by nature (I can't look too closely at it, seriously, don't do it). I just made some carrot/kale/chard/sesame seed/tempeh stir-fry last night with tempeh that had been unopened in my fridge for a long long time and am still alive.
Yay High-Speed Pano! You made me laugh remembering him doing that. I can't see Smuggy though... but my monitor is crap. Or maybe I'm just still half-asleep.
I actually have not, but will do so tonight. If you don't hear from me in this thread anymore, then you know what happened....
... in all seriousness though I'm interested in trying it. I like new things! And it does sound very versatile, the vegetarian's meat.
Photos that don't suck / 365 / Film & Lomography
In the same world as Cous Cous or Polenta. It's incredibly versatile.
I'm sure it's been mentioned in here before.
Ja, I have a box of it that I tried a stirfry with. It was a nice alternative to bulgur, rice and couscous!
I don't think I rinsed it well though, because both my husband and I felt kind of sick afterwards. When I'd made the exact same stirfry previously with bulgur, we were fine. I have to admit that the one experience kind of made me hesitant to try it again, but I will soon
Photos that don't suck / 365 / Film & Lomography
Dgrin FAQ | Me | Workshops
-Anne
I make wild rice by filling a cup w/ desired amount of rice, then filling the cup w/ water till it barely floats over the top of the rice. I haven't measured much of anything in the kitchen for quite some time now.
Thanks,
-Jon
Get to cooking some of it up. It's only healthy if you actually eat it
Sorry, shoulda been more clear. "Just like white rice"= same grain to water ratio. For my rice cooker, it's 1:1 for white rice (or quinoa) and you toss in an extra 3/4 c. water for brown rice.
That's for unsoaked quinoa.
-Anne