These muffins have a secret ingredient that gives these muffins an incredible rise and doming. They are so pretty. The secret ingredient is aquafaba. Aquafaba is the liquid from canned garbanzo/chick peas. It is like liquid gold, so do not throw it out. It will keep in your refrigerator for a week, or you can freeze it. Freeze it in tablespoon measurements. In any case they will whip up beautifully, just let the liquid come to room temp before you whip up the aquafaba.
By whipping the aquafaba you are incorporating a binder and a leavener all in one ingredient. This miracle ingredient will make all the difference in your vegan baking.
- 2 2/3c GF All-purpose Flour Blend
- 1 c organic sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp Himalayn salt
- 1 1/4 tsp xanthan gum
Preheat oven to 425 degrees. Grease muffin wells. Set aside
Whisk together dry ingredients in a large bowl.
- 2 c blueberries (1 cup is just not enough)
Stir blueberries into dry ingredients.
- 1 c almond milk yogurt, plain
- 2/3 c oat milk
- 7 tbsp apple sauce
- 1 tsp vanilla extract
Whisk together all wet ingredients in a separate bowl.
- 3 tbsp aquafaba liquid
- 1/2 tsp cream of tartar
In a medium bowl whip aquafaba and cream of tartar using a handheld mixer. The stand mixer does not work very well due to the little amount of liquid to whip.
Combine wet, dry and the stir-ins together.
Spoon batter into prepared muffin wells.
Bake for 22/30 minutes (12 well tin/6 well tin), or until toothpick comes out clean. Remove from oven and let cool.
Share. Eat. Enjoy.
I wanted to make a type of sandwich spread or dip for JB. It is very simple and delicious. It also freezes well. This White Bean Spread/Dip is made entirely in the food processor, which is another plus.
- 2 cans cannellini beans, drained, rinsed
- 1 lemon, juiced
- 2 tbsp tahini
- 1/2 tsp onion powder
- 1/2 tsp dry mustard
- 1 tsp JB’s All-Purpose Blend or All-Purpose Seasoning
- 1/2 tsp Himalayan salt
- flat leaf parsley, garnish
Combine all the ingredients, with the exception of the parsley into a food processor. Process until smooth and creamy. Add parsley and pulse 2-3 times to incorporate the parsley.
Note: White Bean Spread/Dip can be used as a sandwich spread or dip for veggies. You could also thin it out with some plant milk and turn it into a sauce. It is very versatile and adaptable to different flavor profiles.
Serve. Eat. Enjoy.
I made this version of my Chick(en)pea Salad Nests for my client JB. It is a simple recipe, yet so delicious. I made some modifications to the original recipe to suit the needs of the client.
- 1 1/2 c chickpeas, cooked or canned (drained, rinsed)
- 1/4 tsp onion powder
- 1/4 tsp dry mustard
- 1 tsp JB All-Purpose Blend
- 2 – 3 tbsp dried cranberries
- Macadamia Sour Cream, as needed for desired creaminess
- Himalayan salt, to taste
Combine: chickpeas, onion powder, JB’s All-Purpose Blend and dried cranberries to a food processor. Pulse ingredients to desired consistency. transfer to a sealable container and add the Macadamia Sour Cream to desired creaminess. Chill in refrigerator for at least 30 minutes.
Serve. Eat. Enjoy.
This is my favorite way to make refried beans. This recipe only uses 3 ingredients, but they are so flavorful and delicious. Are you ready for some big flavor?
You can use this recipe for tostadas, enchiladas or even a taco pizza – YUM!
- 1 can of fat free refried beans
- 1/4 c favorite salsa – Our favorite is one of the Newman’s Own, either peach or mango
- 1/2 tsp Smokey Southwestern Seasoning
Add the the ingredients to a small saucepan. Cook over medium heat stirring frequently, until heated through.
Use as desired – enchiladas, tacos, burritos, and whatever else you can dream up.
I made this penne dish using my new favorite sauce – Cashew Béchamel – Basic White Sauce. I had made some Creamed Spinach and decided to add it to penne and the medley of cherry tomatoes just looked so good I could not resist. I could eat the whole dish myself, but that would be selfish, so I will share.
Cook penne according to package directions in a large pot. Before draining save some of the pasta water just in case to thin the sauce.
Drain penne and return it to the pot. Add the tomatoes and stir. Stir in creamed spinach and the Cashew Béchamel Sauce, until the penne is thoroughly coated. Garnish with the herbs.
Serve. Eat. Enjoy.
I have a bunch of bananas that are past their edible on their own so I needed to come up with something to use them in. Most of them I will probably use for banana bread or muffins, but I want something else – Donuts.
In the spirit of fall being just around the corner I decided to do a maple glaze and add some fall spices. I may live in warm weather, but still love all the fall flavors.
- 1 banana, mashed
- 1/2 c almond milk, vanilla
- 2 tbsp almond butter
- 2 tbsp apple cider vinegar
- 1 tsp pure vanilla extract
Stir all wet ingredients together, until well combined. Set aside.
Preheat oven to 375 degrees.
- 1 1/3c Gluten-Free All-Purpose Flour Blend
- 1/2 tsp +1/8 tsp xanthan gum
- 1/3 c maple sugar
- 1 tsp baking soda
- 1/2 tsp cinnamon, ground
- 1/4 tsp nutmeg, ground
- 1/8 tsp ginger, ground
- 1/2 tsp Himalayan salt
Whisk together all the dry ingredients, until well combined.
Combine dry and wet ingredients together and stir.
Spoon batter into a Zip-top bag. Snip the corner and pipe batter into donut pan.
Bake 10-12 minutes. Set aside to cool for at least 5 minutes before trying to unmold the donuts.
Combine all glaze ingredients and thoroughly stir.
Dip donuts into glaze. Twist donuts as you remove them from the glaze to prevent drips.
Serve. Eat. Enjoy.
Batch Cooking is the way to cut your time in the kitchen significantly. So far I have made the following meals out of the batch cooking of vegetables I made recently. There was some Buddha Bowls and a salad. This recipe is using the last of the veggies to make a hearty Roasted Vegetable Stew that I will serve with homemade GF Bread.
- Roasted Vegetables from the batch cooking, cut into bite size pieces
- 1c White Beans, leftover from the salad
- 1 can (14.5 oz.) Tomatoes, diced
- 1 1/2-2 c Vegetable Broth
- 2 Bay leaves
- 1 tsp All-purpose Seasoning
- 1 tsp Coconut Aminos
- 1/4 c Nutritional Yeast
- 1-2 c Short Grain Brown Rice, Cooked
Combine veggies, beans, tomatoes, 1 1/2c vegetable broth, bay leaves, all-purpose seasoning and coconut aminos in a large Dutch oven.
Simmer until flavors have melded together and the stew is heated through.
Stir in nutritional yeast and add more broth if needed.
Ladle the veggies over the brown rice.
Serve. Eat. Enjoy
Note: Short grain brown rice is my favorite brown rice. It is also called sticky rice. It has a wonderful chew factor. I have been using this in place of long grain brown rice.
Note: You can make this in the slow cooker. Just set on low and add the slurry just before you are ready to serve.
Cooking rice is very simple once you get the rice and cooking liquid ratios correct. The stove top method is easy and a mostly hands-off process. This method turns out perfectly cooked rice every time.
Simple, is the word for making this rice. Add your ingredients into a pot, check it periodically and there you are making perfect brown rice.
- 1 c brown rice
- 2 c vegetable stock/broth
Note: This recipe makes 3 cups of cooked brown rice. When I make a larger batch I do add just a little more liquid (ex. 1 pound of rice to 5 cups of vegetable broth).
Add ingredients to a large dutch oven. Stir rice and broth.
Cover dutch oven with a lid. Bring rice to a boil over medium heat. Turn down temperature so the broth is at a simmer. Cook until all the broth has been absorbed by the rice.
Let rice set for about 10-15 minutes, then fluff rice with a fork.
Serve. Eat. Enjoy.
I have two spice blends that I use the majority of the time; my All-purpose Seasoning and my Smokey Southwestern Seasoning. Both are enjoyed equally, yet I might have a new seasoning blend that possibly will ascend to the top. It has a combination of both the All-purpose and Smokey Southwestern with a few additions.
Herbs and Spices are so important to cooking. They impart flavor and in some cases additional nutritional value to your dish. So do not forget to season and pump up the flavor and the nutrients to your food.
Note: You can find the recipes for both my All-purpose and Smokey Southwestern Blend seasonings in the basics section on my site, or you can purchase them pre-made in my store.
Combine all ingredients into a mason jar. Cover mason jar with lid and shake to mix together ingredients.
Sprinkle. Cook. Serve. Eat. Enjoy.
I made these so I could have the Game Day Meatballs that I have made for many Super Bowls or special occasions with the rest of my family. I usually make the meatballs for parties, Super Bowl, Christmas Eve and when I need to make a dish for a large group.
Instead of the usual beef or turkey used for meatballs I decided to make a vegan meatball with portobello mushrooms and brown rice. The recipe is easy and can be finished in the oven.
In a large dutch oven add onion and portobello mushrooms. Cook over medium-high heat until onions are soft and lightly browned. Add broth as needed to keep from sticking.
Add garlic and cook 3 minutes more.
Transfer onion mixture to food processor.
Add rice, bread crumbs, flour and all purpose seasoning.
Pulse until the mixture makes a dough like consistency.
Form into meatballs. Let meatballs rest for about 30 minutes so that they firm up.
Preheat oven to 350 degrees.
Line baking sheet with parchment paper or silicone mat. You can spray the meatballs with some oil if so desired.
Bake for 15 minutes. Turn meatballs over and bake for 15 more minutes.
Remove from sheet pan and drain on some paper towels.
Serve with your favorite sauce.