Lemon Blueberry Muffin-Cakes

These are a bit like a muffin, but sweet enough to be a cupcake. Whatever you call them, they have an amazing lemon flavor and are packed with juicy blueberries. Plus, with a minimal amount of oil and some whole wheat flour, they're both healthy and delicious. I had these on the table in just 30 minutes.

Lemon Blueberry Muffin-Cakes
makes 10 medium 

3/4 cup whole wheat pastry flour
3/4 cup unbleached ap flour
2 tsp baking powder
big pinch salt

2 Tbsp lemon juice
zest of 1 lemon
1/2 tsp cider vinegar
3 Tbsp oil
3 Tbsp applesauce
1 tsp vanilla 
1/4 cup non-dairy milk
1/2 cup sweetener (I used half agave, half maple syrup) 

1 cup blueberries (frozen work great)

Preheat the oven to 350. Sift the dry ingredients together. Whisk the wet together. Add the wet to the dry and stir until just combined. Fold in the blueberries. Bake for 20-25 minutes (mine took 24).

*Whenever I need a bit of applesauce, I peel and dice an apple, microwave it for a few minutes, and give it a quick blend. Also note that I am using this to replace half the oil, but feel free to use 6 Tbsp of vegetable oil if you aren't worried about the fat content.
**I recently discovered a brand called "If you care" that makes muffin tin liners. They're made from recycled paper, have a cute rustic look, and my muffins never stick to the lining. Highly recommended! They even come in a mini size. 

Simple Minestrone

This is another recipe to make use of whatever vegetables you have on hand. Last week, we got broccoli rabe, winter squash, green beans and tomatoes from our CSA. I used a little bit of everything, and also threw in some leftover rice from the fridge. This recipe is definitely just a loose guideline-- throw in whatever you have at home, and don't worry too much about the measurements. Any greens would work well, but for things like broccoil rabe and kale, par-boiling takes away some of the bitterness. I made this recipe in less than 40 minutes. Super simple, quick and delicious.

Simple Minestrone

makes 4 biggish bowls
1 medium onion, diced
1 medium carrot, diced
3 cloves garlic, minced
2 cups diced winter squash (I used Kobacha)
1 cup of peeled, diced tomatoes (or sub canned)
2 cups vegetable broth (low sodium)
1/2 cup chopped green beans
1 ear corn, off the cob
small bunch of broccoli rabe, plunged into boiling water for about 2 minutes
1 can small navy beans
1/4 tsp of cinnamon
lots of freshly ground black pepper

Saute the onion and carrot in a splash of olive oil over medium heat. Cook for a few minutes before adding the garlic. Add the tomatoes, vegetable broth, and broth. Bring to a boil and let simmer for about 20 minutes. Add the remaining ingredients and cook for another 10 minutes. This soup will be very chunky and almost stew-like (which I love) but feel free to add more water or stock.

MettaLove

Yay for first events with the most adorable house of vegetarians that has ever existed!

In unintentionally-descending-height order: Avi, Steven, Maria, Gelseigh, Lianna and Abby

Roasted Tomatoes

The weather is slowly cooling, memories of summer are beginning to slip away, and the farmer's bounty is gradually fading at the Market.

What will we do when fresh, juicy tomatoes are just a distant memory from summer?

Eat more roasted tomatoes!

There is nothing worse than an out-of-season, shipped halfway across the world, mealy and tasteless tomato. Roasting tomatoes lets you enjoy them long past the end of the season. Plus: this recipe is SUPER easy. And, although you might not have thought it was possible, makes fresh New York tomatoes even tastier.

Oven Roasted Tomatoes
featuring local New York tomatoes from Roxbury Farm

Preheat the oven to 225F.
Slice as many tomatoes as you possibly can into 1/2" wedges (or cut cherry tomatoes in half).
Toss with a generous splash of olive oil, salt, pepper, and some crushed rosemary.
Place in a large casserole dish in one layer, and let cook for 5-6 hours or until the tomatoes have lost most of their liquid. They should be bright red, extra sweet, and still a little juicy.

Eat them right out of the bowl. Or mixed with pasta. Or in a salad. Or on one of the best sandwiches ever with a smear of pesto, a little chevre, and a few slices of roasted eggplant.

Easy Dinner - Soba with Roasted Red peppers and Tofu

This dinner comes together in no more than half an hour. Feel free to toss in any extra veggies you have around (I added half a head of bok choy, lightly steamed). Tofu is a cheap and delicious protein source- and costs only $2 or $3 per block (which is technically 5 servings). I used Nasoya lite-firm for this dish. It has less calories than the typical tofu, but just as much protein. Always buy organic soy products.

Soba with Roasted Red peppers and Tofu

with local italia sweet peppers and NY honey

makes about 4 servings

12 oz soba

1/4 cup soy sauce
2 Tbsp peanut butter
2 Tbsp siracha
2 Tbsp honey
2 Tbsp lime juice
2 tsp cider vinegar

2 Tbsp sesame seeds
3 scallions, chopped
1 block tofu
2 red peppers (I used Italia sweet peppers from Roxbury Farm, NY)

Slice the red peppers thinly and roast at 375 for about 20 minutes. (I always roast way more than I need. These keep great in the fridge and are perfect for throwing into pasta dishes, salads, on pizzas etc.)

Cut the tofu into slices, and press between two kitchen towels to squeeze out the water. Whisk together the marinade ingredients. Grill tofu on a stovetop pan for about 5 minutes each side, or until dark grill lines form. Make sure it is well oiled. Brush the tofu with the marinade as you are grilling.

Cook the soba in a pot of salted, boiling water for about 4 minutes. Drain and rinse under cold water. Mix with grilled tofu, chopped peppers, remaining marinade. Top with scallions and sesame seeds.

Vegan Cupcakes

This past Sunday, Metta, working with NOM^3 (a student group working towards opening a student-run food truck, check 'em out online!), baked 500 mini vegan cupcakes. After many nights of recipe testing, we decided on two awesome cupcakes: Chocolate Chai and Peach Brown Sugar

Despite some mishaps with the commercial oven we used (it will just never bake the same way as your home oven), the cupcakes were tasty and super cute.

Chocolate Chai Cupcakes with Chocolate Ganache
makes 24 mini cupcakes
preheat oven to 350

Dry (Sift together)
1 cup all-purpose flour
1/2 tsp baking powder
3/4 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
pinch salt

Wet (Whisk together)
1 cup non-dairy milk + 1 tsp vinger (apple cider)
1/3 cup canola oil
1 1/2 tsp vanilla
3/4 cup vegan sugar

Pour wet mix into dry. Beat until well combined. Throw a handful of chocolate chips in if you're in an extra chocolate-y mood. Bake for about 15 minutes or until a tester comes out clean, and the tops spring back when lightly touched.

for the Vegan Chocolate Ganache: 
 
1 Tbsp coconut oil (or vegan margarine)
1 cup vegan chocolate chips
2 Tbsp non-dairy milk (unsweetened)

Whisk all ingredients together over a double boiler until chocolate chips are fully melted and ganache is glossy.


Peach Cupcakes with Brown Sugar Frosting
makes 24 mini cupcakes
preheat oven to 350

1 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
big pinch salt
pinch nutmeg

1/4 cup earth balance
1/4 cup vegan sugar
1/4 cup brown sugar
1/2 tsp vanilla
1 Tbsp cornstarch +  2 Tbsp water
1/2 cups almond milk + 1 tsp vinegar
1 large peaches, diced

Cream butter with sugars. Sift remaining dry ingredients together in a separate bowl. When the butter is fluffy, add the vanilla, cornstarch mixture and milk. Mix in dry ingredients and then fold in peach chunks.

Bake for about 15 minutes. A tester should come out clean, and the tops should spring back when lightly touched. 

While the cupcakes bake:
Beat 2 Tbsp earth balance in a stand mixer. Add 1 cup brown sugar and 1 cup confectioners sugar. Add 1/2 tsp vanilla. Drizzle in almond milk (2-3 Tbsp) until desired consistency is reached.

Friends of Metta

a poem, by the lovely Jacob Snider

eat meeee
before I ferment
I'm a twenty-one year old
plum

I'm a sunflower
seed
a nectarine
in need
i'll do anything to get
eaten
again

Late Night Baking - Chocolate Chocolate Chip Cookies

Late night study parties are inevitable in a suite full of college students. And late night cooking is inevitable in a suite full of foodies. Last night we tested a super chocolate-y vegan cookie. It's easy to mix up, bakes perfectly, and has both an amazing chocolate flavor and a great chewy tecture.

Chocolate Chocolate Chip Cookies
(adapted from Veganomicon)

1 cup flour
1/2 tsp baking soda
1/3 cup cocoa powder
pinch salt

1/3 cup oil
3/4 cup vegan cane sugar
1 tsp vanilla
2 tsp flax or fiber blend
1/2 cup non-dairy milk
about 1/2 cup chocolate chips

Preheat oven to 350. Sift together the dry ingredients. Whisk together the wet in a separate bowl. Add wet to dry, stir well to combine and add the chocolate chips. Drop by rounded spoonfuls (this made about 16 cookies) onto a baking sheet lined with parchment (I use a Silpat) and bake for 10 minutes. When the cookies are done, the tops will have begun to crack, but the cookies will still be very soft. Let cool before removing from the tray.

Serve with a cold class of vanilla soy milk (EdenSoy is our new favorite brand after the Silk incident, but Whole Foods 365 is a bit more affordable, lower in sugar, and quite tasty. Some day soon we'll try making our own soy milk and tell you all about it - almond and rice milk are a bit easier to make, so we'll try to blog about that too.)

Sunday Dinner - Dumplings

Pot-Stickers are an easy way to use up many of the vegetables you have on hand, sneak is some protein, and have a delicious treat that everyone will want to dip. We used sweet corn, bok choy and sweet red peppers from our CSA with Roxbury Farm in upstate New York.

Sadlys, our summer bounty is slowly coming to an end. But we promise great recipes with the fall and winter delights of NY - I'm already craving the crisp apples and vibrant squashes of the weeks to come.


Tofu and Corn Dumplings
(recipe by Gelseigh)

1 package of wonton wrappers
2 small carrots, peeled and grated
1/2 sweet or bell pepper, diced
2 cloves garlic, minced
1" piece ginger, peeled and finely grated or chopped
1/4 cup soy sauce
1/4 cup vegetables stock
8 oz firm tofu
handful of chopped bok choy
1 ear of fresh corn kernels
1 egg, beaten (optional, helps hold the mixture together)

Saute the ginger and garlic in a splash of oil over medium heat. When they are just beginning to brown, add the tofu, pepper and carrot and cook for 3-4 minutes, or until it begins to brown. Next, add the remaining ingredients and stir to combine. Cook over medium heat until all of the liquid has evaporated. If using, add the beaten egg when the mixture is slightly cool.

Place about a tablespoon of filling in the middle of each wrapper. Wet the edges with a dab of water (I used a silicon pastry brush to make this easier) and fold into a triangle. Press tightly to seal, and then bring the two corners together to form a little packet. (There should be directions and a picture included with the wonton wrappers!)

To steam: place on a lightly greased steamer basket for 8-10 minutes.
To fry: heat a small amount of oil in a non-stick pan, add the pot-stickers (don't let them touch) and cook over medium heat for about 3 minutes, covered, until they are good and stuck. Then add about a half inch of water, cover again, and steam for about 5 minutes. Cook uncovered until the liquid has evaporated.

We loved this Korean-style Dipping Sauce
(adapted from How to Cook Everything Vegetarian, Mark Bittman)

1/2 cup tamari
2 Tbsp vinegar (I used apple cider & umbeshi plum vinegar)
1 Tbsp sesame oil
1 Tbsp agave
1/4 cup toasted sesame seeds
2 cloves garlic, minced
1" piece ginger, peeled and grated
Sambal oolek to taste

We made this a complete meal with steamed broccoli tossed with minced ginger and garlic and a dash of soy sauce, plus baby greens tossed with some raw veggies, lemon juice, even more ginger & garlic, and lots of freshly ground black pepper.