On Why I Won't be Blogging Every Day Anymore

My life has seemed impossibly busy over the past year, and recently it got even busier. Yes, that means additional responsibilities on top of teaching, writing a book, trying to get tenure, taking care of 3 kids, cooking, cleaning, putting together a cookbook, running a home bakery, and blogging on daily basis. Something has to give. In this case, the daily blogging. My plan is still to post 4 times a week or so, but I just can't keep up my current pace. There are, of course, 471 other posts for you to sift through. They're not all gems, but there are some great recipes I would like to revisit and I'm sure you will enjoy.

Sweet Potato and Carrot Muffins

You may have noticed a that my mom posted a message a few days ago asking for a carrot or zucchini muffin recipe. Well, here you go, Mom.

INGREDIENTS

Makes 12 large muffins

- 1/2 cup raisins

- 1 1/2 cups all purpose flour

- 2 tsp baking powder

- 1/2 tsp baking soda

- 1/2 cup sugar

- 1 tsp cinnamon

- 1 tsp ginger

- 1/2 tsp nutmeg

- 1/4 tsp allspice

- 1/8 tsp ground cardamom

- 1/2 tsp salt

- 3/4 cup wheat bran

- 1/4 cup oat bran

- 1 cup cooked and mashed sweet potato

- 1/3 cup canola oil (or applesauce)

- 1 1/2 cup soy milk

- 1 1/2 cup cup finely grated carrot

METHOD

Preheat oven to 400 degrees
1. Soak raisins in hot water.

2. Whisk together flour, baking powder and soda, sugar, spices, salt, and bran in a bowl. In a separate bowl, whisk together sweet potato, oil, and soy milk until well-blended. Mix in grated carrot.

3. Add to dry ingredients and mix until just moist (over mixing makes for tough muffins). Batter will be thick. Divide batter into muffin tins and bake for 20-24 mins, until a toothpick comes out clean.

Fennel and Mushroom Lasagna

I love lasagna but I rarely have the time to make it. I have learned that, like pizza, you don't need to top it with cheese (or cheese substitutes) to make a great lasaga. I make mine nice and saucy so it does not dry out and have yet to be disappointed. The fennel is a nice flavour addition here, and the sausage and mushrooms provide great texture.

INGREDIENTS

- 9 lasagna noodles

- 2 tbsp oil

- 1 fennel bulb, trimmed, halved, and thinly sliced

- 2 cloves garlic, chopped

- 1 small red pepper, diced

- 1 small yellow pepper, diced

- 8 oz sliced cremini mushrooms

- 5 king oyster mushrooms, sliced

- 3 vegan Italian sausages, chopped

- 1 tsp oregano

- 1 tsp basil

- 1 tsp salt

- freshly ground pepper

- 1 recipe tofu ricotta

- 2 jars spaghetti sauce

ETHOD

Preheat oven to 375 degrees

1. Cook lasagna noodles as per the directions on the box.

2. While noodles are cooking, heat oil in a large frying pan over medium heat. Saute fennel for 10 mins, until softened and lightly browned. Add peppers and saute for 3 mins.

3. Add mushrooms and spices to the pan and mix well. Add a few splashes of water to the pan to help steam the mushrooms. Cook for 5-7 mins, until mushrooms are soft and liquid is reduced. Add sausage and mix well. Remove from heat and let cool.

4. Assemble the lasagna. Cover the bottom of a large baking dish with spaghetti sauce and top with three noodles. Spread half of the tofu ricotta on top of the noodles, and top that with half of the mushroom mixture. Top with more spaghetti sauce and then three more noodles. Repeat.

5. Cover the top noodles with a thick later of spaghetti sauce. Cover dish with foil and bake for 60 mins. Remove foil and bake for 30 mins, or until sauce has thickened. Let sit for 20 mins before cutting and serving.

Seitan Vindaloo

This is a great Indian dish with a nice kick to it. You can adjust the heat by adding more or less chili flakes--the way I have it written here will clean out your sinuses but was mild enough that the kids still ate it.

INGREDIENTS

- 1 large sweet onion, chopped

- 2 garlic cloves, chopped

- 1" piece of ginger, chopped

- 2 tsp cumin

- 1 tsp red chili flakes

- 1/4 tsp ground cardamom

- 1 tsp black mustard seeds

- 1/2 tsp salt

- 1/2 tsp black pepper

- 1 tbsp brown sugar

- 1/4 cup white wine vinegar

- 2 tbsp oil

- 3 cups chopped beefy seitan

- 1 1/2 cups water (plus more, if needed)

- 2 tsp coriander

- 1/2 tsp tumeric

METHOD

1. Put everything from the onions to the oil in a food processor and blend until smooth. Pour into a frying pan and heat over medium heat. Cook for 15-20 mins, until browned and reduced to a thick paste.

2. Add seitan, water, coriander, and tumeric to the pan. Bring to bubbling, reduce heat, and simmer uncovered for 20 mins, adding more water, if needed. The seitan should be tender and the sauce thick(ish) and smooth.

Maple Banana Walnut Muffins

Tonight is bakery night so just a small post about muffins (again!). We had about 25 old bananas clogging up the freezer so I thawed them out and made a whole whack of muffins. These are just a variation on my hearty apple muffins and protein power muffins. I also tried to make a banana walnut pudding cake (yes, I am a one trick dessert pony) but I need one more try to get it right.

INGREDIENTS
Makes 12 large muffins
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup sugar
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3/4 cup wheat bran
- 1/4 cup oat bran
- 2 cups pureed banana
- 1/3 cup canola oil (or applesauce)
- 2 tbsp maple syrup
- 1 tsp vanilla extract

- 2 tsp maple extract

- 1/2 cup chopped walnuts

- 1/2 cup chocolate chips

- 1/2 cup hemp seeds (optional)

METHOD
Preheat oven to 400 degrees. Lightly grease a muffin tin.

1. Whisk together flour, baking powder and soda, sugar, spices, salt, and bran in a bowl. In a separate bowl, whisk together banana, oil, extracts and syrup until well-blended. Add to dry ingredients and mix until just moist (over mixing makes for tough muffins). Fold in walnuts, chocolate chips, and hemp seeds (if using).
2. Divide batter into muffin tins and bake for 18-20 mins, until a toothpick comes out clean.