Eat Like You Give A Damn

Where to Eat in... Providence

2011-08-14T16:54:00.000-07:00

Every so often I would like to feature a brief list of places I've found to eat vegan goodies in various locations. Today, Providence. This is list by no means complete (and I welcome any additions, of course).

Two eateries come to mind immediately when I think of Providence - Nice Slice and Wildflour.

Nice Slice
267 Thayer St
Providence, RI 02906
401.453.6423
www.niceslice.com

Nice Slice is right in the heart of Brown/RISD territory. This pizza joint has no trouble keeping up with the hipster vibe its surrounded by. A funky interior and friendly tattooed crew give this casual eatery a unique feel. Now down to business. This place is great. They have some of the best vegan pizza around... including a personal favorite: BBQ "chicken" pizza. They have 'regular' pizza for your dairy/meat loving friends. They also serve many gluten-free options. A great place to grab a bite to eat before heading off to WaterFire or the indie movie theater across the street.

The infamous vegan BBQ chicken pizza!

Next on the hit list of vegan culinary temptations is Wildflour, a spiffy little bakery just outside of the hustle and bustle of downtown Providence in Pawtucket.

Wildflour
727 East Avenue
Pawtucket, RI
401.475.4718
http://www.wildflourveganbakerycafe.com/

This place is a mind blowing spectrum of entirely vegan delights, from decadent to wholesome. They offer a wide selection of fresh juices and loose teas, as well as lovely coffee drinks and skillfully crafted vegan desserts.

While here, I sampled multiple items (for the benefit of the vegan populace...). This included the green tea and ginger cake and a intense peanut butter cup cupcake. Both could not have been better. I was tempted to take the whole place home with me.

Review: The Pulse - Somerville, MA

2011-08-08T18:57:00.000-07:00

Have a craving for something not so nuts and berries? Want to indulge in some yummy vegan taste-a-likes? Look no further than Davis Square in Somerville.

The Pulse is a small restaurant with a casual atmosphere. Sometimes busy, sometimes not. But even if there is a line... wait. It really is worth it.

The Pulse Cafe
195 Elm St in Somerville, MA
http://thepulsecafe.com/

The Pulse specializes in diner-style vegan cuisine, from burgers and loaded fries to creamy milkshakes and cheesecake. On the weekends, they offer a vegan brunch. There is usually something gluten-free available for those who need it, and you can customize your meal by switching or adding sides, such as sauteed kale.

During my visit with an omni friend (who throughly enjoyed his experience and would recommend it to vegans and non-vegans alike), we tried a few different items. We started with the loaded fries, which were amazing, if heavy. These are fries with vegan cheese and sour cream and bacon. Decadent to say the least.

Next came a Caesar side salad. Get the regular size and add tofu and this makes a great meal - especially if you have just gorged yourself on loaded fries.

For the main dish, I tried the country fried chicken with roasted potatoes and kale. The "chicken" was astounding, as were the potatoes. The kale was a bit plain, but could easily be spruced up with some soy sauce or some such.

Finally, dessert! I had chocolate mint milkshake made with coconut cream based non-dairy ice cream. This was delicious but left me feeling like I had just consumed a pint on my own. So... moral of the story - leave room.

I have since gone back to The Pulse and I imagine I will continue to do so for as long as it exists.

Recipe: Apple Pie Smoothie

2011-07-11T06:13:00.000-07:00

Serves 1

Ingredients

1/2 cup apple cider or apple juice
1/2 cup vanilla soymilk
1/2 cup unsweetened applesauce
1 T almond butter
1/4 t pumpkin pie spice
1/4 t ground cinnamon
1 T Trader Joe's soy protein powder

Method

Put all ingredients in blender and blend. If you'd like, you could add soy vanilla yogurt for creaminess.

Nutrition

Per serving (about 10oz): 320 calories (106 from fat), 12g total fat, 0g saturated fat, 0mg cholesterol, 69mg sodium, 36g total carbohydrate (3g dietary fiber, 26g sugar), 19g protein

Weekly Meal Plan: Macrobiotic Part 2

2011-02-26T06:53:00.000-08:00

The Weekly Macrobiotic Meal Plan

Breakfast: Brown Rice Porridge with mushrooms and miso
Snack: Mini Banana
Lunch: Polenta & Garbanzo beans in gravy
Snack: Trail Mix or Mini Lara Bar
Dinner: Tempeh sausage, sauteed bok choy, brussel sprouts
Snack: Apple
Beverages: seltzer water with pomegranate juice, twig tea, green tea, mint tea

Overall, this week went fairly well. My cravings for sugar have diminished somewhat. On Wednesday night, I wanted to give myself a 'treat' so I have vegan chicken fingers, maki roll and soy ice cream... and I felt awful after. So, this week no treats quite like that. Maybe I'll try making something out of the Macro book.

Also, good news! I found my copy of Zen macrobiotic cooking.

Weekly Meal Plan: Mostly Macrobiotic (Winter)

2011-02-19T09:15:00.000-08:00

Using the "Everything Guide to Macrobiotics" I put together this meal plan for the winter season. I'm branching out in terms of diet to try and kick this funk I have been in.
I have heard many good things about Macrobiotic eating and thought I'd give it a go. The other plus is that the foods are seasonal, so I can go local organic fairly cheap.

Breakfast
Apple-scented Oat and Buckwheat Porridge with Butternut Squash

Snack
Mini-banana

Lunch
Rice and Edamame with Orange Zest
Kale with Carrots and Tahini Sauce
Apple

Snack
Sweet Potato Sticks

Dinner
Tempeh with Gravy and Sauteed Jerusalem Artichokes

Recipe: Apple-scented Oatmeal and Buckwheat Porridge

2011-02-01T15:42:00.000-08:00

[Modified From Whole Foods]

Serves 4-6

Ingredients

1 cup steel-cut oats
1/2 cup buckwheat groats
2 cups pure apple juice
2 cups water
1 cinnamon stick

Method

Put oats and groats into a medium pot and cook over medium heat, stirring often, until toasted and fragrant, 5 to 7 minutes. Meanwhile, put juice, water and cinnamon into a small pot and heat over medium heat until hot.

Carefully add hot juice mixture to oats and groats and return to the heat. Bring to a boil, reduce heat to medium low and simmer, stirring occasionally, until liquid is absorbed and oats and groats are tender, about 10 minutes. Remove and discard cinnamon, ladle into bowls and serve.

Nutrition

Per serving (about 10oz/283g-wt.): 210 calories (15 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 10mg sodium, 43g total carbohydrate (4g dietary fiber, 15g sugar), 6g protein

Recipe: Best Vegan Omelet Ever

2011-01-08T15:39:00.000-08:00

At least in my opinion that is. Sick of tofu scrambles, I decided to take the leap and try concocting a vegan omelet. And eventually, after much slaving away, Eureka!

I hope you enjoy this recipe as much as I do. Let me know what you think!

Makes: 16 small omelets

Preparation Time: 30 mins

Ingredients:

16 oz of firm tofu, mashed

1.5 c of chickpea flour

.5 c onion, chopped

2 T soy sauce

1-2 T tahini

2 T baking powder

1 c water

Pepper to taste

Any minced add-ins (parsley, peppers, chives, etc...)

Let’s Get Started:

First, stir the flour and tofu together. Then, add this mixture the remaining ingredients (minus your add-ins and). Blend until mostly smooth. Add more water if needed. What you are aiming for is like a slightly thick pancake batter.

Pour small circles on to a medium-hot non-stick griddle or pan. Add the add-ins on top. Let them cook undisturbed until the edges brown and the centers are somewhat firm. Then, delicately flip. This is why you don't want to make them too big, lest they crumble. Cook until the bottoms are browned also. Ta Da! You have yummy-ness.

Eat With Intent: Soy Milk.

2010-12-27T08:33:00.000-08:00

After doing a bit of research about the 'net, I found one site to be invaluable for locating a non-GMO, organic, worker-friendly source for soy products: Cornucopia Institute.

This site said that of all the brands one might choose from for soy milk, the best was Eden Foods.

From Cornucopia Institute:

Eden® Foods readily shared contact information for the farmers who grow organic soybeans for their EdenSoy (soymilk) products. Based on our follow up research, we have no reason to question their claim that all soybeans used in their EdenSoy products come from American farmers with whom they have long-term and stable relationships. The farmers whom we contacted are dedicated to organic principles, and very much appreciate Eden Foods’ commitment to supporting their diverse organic farms.

Eden® Foods does carry four products that do not contain USA-grown soybeans; these are traditional Japanese specialty products, imported from Japan. The four products containing non-USA grown soybeans are their Natto Miso, freeze-dried tofu, Tekka sauce and Ponzu sauce. We appreciate Eden® Foods’ honesty in sharing with us that these four products contain soybeans that are not USA-grown.

Eden® Foods rates very highly because, in addition to sourcing only USA-grown soybeans for their soymilk, they test every incoming load of soybeans for GEO (genetically engineered organisms) contamination and use only pure food ingredients for flavoring (using real vanilla extract instead of natural flavors).

Note: consumers may wonder why Eden® Foods products do not carry the green “USDA Organic” seal. Eden® Foods’ explains: “Though all EDEN organic food is grown, handled, processed, and certified in a way that meets and exceeds the requirements for using the 'USDA Organic' seal, Eden chooses not to use this seal on its food labels. In short this seal does not approach Eden's standards for organic, in practice or in spirit.”

Eden® writes:

“We are an independent natural food company offering authentic organic family farm food since 1968. Dedicated farmers nurture more than 75,000 acres. Each food is prepared as if for our children, with no irradiation, no preservatives, no chemical additives, no food colorings, no refined sugars, and no genetically engineered ingredients - just the best that can be found.

EDENSOY is 100 percent USA family farm organic soybeans and grain. We visit each farm, the fields, and families regularly. Ingenious tending over decades provides vital soil producing food that brims with energy, flavor, and vastly superior nutrition.

Soy protein requires thorough cooking to transform it into easy to assimilate food. EDENSOY is made at our certified organic plant employing 240 continuous quality control checks and decades of research how best to choose and prepare soybeans. From double reverse osmosis purified water, to a patented enzyme invalidator, to Swedish aseptic packaging, every step contributes to greater value.

My New Mission: Eat With Intention!

2010-12-27T08:28:00.000-08:00

After watching Food Inc. and doing a bit of research, I have decided to make more informed and deliberate choices about what I consume and how I participate in food economics.

To this end, I have decided to choose one food that I eat on a regular basis and try to determine the most responsible and ethical source for the product each week.

Keep an eye out, all findings will be blogged. And as always, I would love to hear anything you have to say on the matter.

Must See Film - Food Inc.

2010-12-27T07:43:00.001-08:00

I encourage everyone to take a few moments out of their life to view this important documentary that traces the origins of the foods we eat everyday and the impact of their production on our bodies, our communities and our environment.

This film was a very moving experience for me. It was painful to watch animals suffer needlessly, to witness individual workers abused and to hear of farmers being degraded. It was a very valuable experience that has motivated me to take a more active part in my food choices, beyond my veganism.

My plan is to try and research a single food in my diet each week to uncover a responsible and ethical source.

Kale with Quinoa Cheezy Sauce

2010-07-19T13:48:00.000-07:00

[From Yum Universe]

Blender, Dinner, Family, Gluten-Free, Kids, Lunch, Vegan Food, Vegetarian Food, Wheat-Free
Written by: Heather Crosby
Makes: 2-4 servings
Preparation Time: 30mins
Tools:
Blender
Ingredients:
5-7 leaves of organic kale (or spinach)
1/2 cup uncooked organic millet (or quinoa)
For Sauce
2 Tbsp fresh, organic lemon juice
1 small clove of organic garlic
1 cup pure water
1 Tbsp extra virgin coconut oil
3 Tbsp nutritional yeast
1 tsp pink Himalayan or Celtic sea salt
2 Tbsp organic tahini
3 oz. organic cashews, soaked
Let’s Get Started:
Bring 1/2 cup millet, a dash of sea salt and 1 1/2 cups of water to a boil in a saucepan. Once boiling, reduce heat to medium, cover saucepan and cook until all water is absorbed into the grain—about 20-25 minutes. Don’t peek (this is why glass lids and glass saucepans are great). You want to keep all that heat/steam inside for fluffy millet.
While your millet is cooking, remove the stems from your kale leaves and wash them well. Roll the leaves and slice them into 1″ strips
Place your sliced kale into a large glass bowl and set aside while you prepare the sauce. In a blender, place all sauce ingredients and blend until smooth. Transfer to a small saucepan, and over low heat, stir for about 2-4 minutes until warm and it starts to thicken.
When your millet is cooked, fluff with a fork.
Pour your warm sauce over your kale leaves and add warm millet. Mix well.
The heat from the sauce and millet will start to wilt your kale leaves a bit. This makes for extra tasty, vibrant green kale.
Serve right away and/or store for up to one week in an airtight glass container. Feel free to reheat leftovers on the stove over low heat or eat cold. This is a great meal to make for satisfying, healthy lunches to bring to work and it is a delicious way to get a bunch of powerhouse greens in for the day. Prepare for addiction!

Recipe: So Easy Asian Salad

2010-06-01T16:12:00.000-07:00

So Easy Asian Salad

vegan – low fat

Serves 1

Ingredients

6 leaves of romaine lettuce, chopped

½ c of shredded red cabbage

½ c of shredded green cabbage

¾ c sugar snap peas, chopped

½ asian pear, chopped

¼ c mandarin oranges (with or without juice)

1 green onion, minced

¼ package of (vegan) Ramen noodles, crushed

1 T Trader Joe’s soyaki sauce

Preparation

Combine ingredients and toss. Serve. Isn’t that easy?

* You could make it lower carb by omitting either fruit or the rice noodles. That will also cut the calories if you so desire.

Recipe: Mostly Raw Cinco De Mayo Salad

2010-05-05T10:53:00.000-07:00

New exciting mostly raw salad. It could be easily modified to be raw... but right now its only about 80%.

Salad includes: Romaine with black beans, grape tomatoes, english cucumber, minced red onion, raw corn from the cob, red bell pepper, mango, fresh cilantro, roasted cumin seeds and lime juice.

My Raw Journey: Getting Back on Track.

2010-04-13T17:43:00.000-07:00

So, stress wreaks havoc on life... I know this. I am living this. However, I have let my foundations become unhinged by my stressors (school, finance, school, fitness, school). Though following through with my raw plan for several weeks, I gained weight, not much but some. This was mostly due to my reaction to stress. I binge and in this case that meant lots of Larabars, nuts and nut butters. Anything remotely decadent. Leave it to me to find a way. Anyway, I need to get back to a more structured way of eating (and living). It really does give me a sense of order and peace; knowing that I am nourishing my body without having to think about it each meal. So, back to the drawing board to create a weekly meal plan. This week, I give you a meal plan that includes room for adaptation. It is raw-ish, vegan, and low calorie, a total of 1000 Kcal to be precise. This gives me some degree of room to play... add popcorn, extra fruit, extra snacky thing...

WEEK 1 Morning Snack: Banana Milk using soymilk. (100 cal) Breakfast: Raw oatmeal with cinnamon, almonds, raisins and apples. (270 cal) Lunch: BLT salad with homemade sprouted croutons (170 cal) Afternoon Snack: Carrot rounds and hummus (85 cal) Dinner: Thai Vegetable Stew [The Everyday Vegan] (200 cal) Sweet Snack: Some fruit. (75 cal) TOTAL: 1000 calories. (I can post full nutritional stats after I do them up for myself)

Going Raw-ish. (Day 1)

2010-03-22T13:08:00.000-07:00

So previously (unrecorded here - see main blog), I attempted a raw vegan detox. It went fairly well, aside from the fact that juice is a good way to go broke. With the onset of spring and some fairly poor eating choices lately, I have decided that going 1/2 raw is absolutely achievable.

To kick it off, I give you my recipe for yummy thai lettuce wraps.

The most important part is the sauce. Mine is fairly straight forward.

- 6 T natural raw peanut butter

- Juice of 1 lemon or 2 limes

- 2 T soy sauce

- 1 T raw agave nectar

- 2 cloves garlic, minced

- 1.5" grated ginger

Put in food processor and blend.

For the rolls themselves,

Use a nice piece of lettuce as your wrap, and fill it full of goodness.

In this case, I tossed shredded green cabbage and my sauce, layers sliced mango and grated carrots, avocado, and finally some fresh basil and cilantro.

Healthy (Vegan) Snacks Under 200 Calories

2010-01-17T08:34:00.000-08:00

[Source Material from Martha Stewart’s Whole Living Magazine]

Fruit
* Soy yogurt parfait with papaya and berries: 164 calories.
* 1/2 cup plain soy yogurt and a generous 1/4 cup of blueberries: 100 calories.  
* 2 dates rolled in 2 tablespoons of coconut: 200 calories.  

Veggies and Dip
* 1 serving vegetable salsa and baked tofu: 151 calories. Get the Recipe.
* 5 endive leaves spread with 1/4 cup olive tapenade: 100 calories.
* 1/2 cup sugar snap peas dipped in 1/3 cup hummus: 180 calories.
* 1 cup raw veggies and 1/4 cup bean spread: 140 calories.

Crispy and Crunchy
* 2/3 cup homemade granola: 194 calories. Get the Recipe.
* 4 kelp (seaweed) crackers: 25 calories.
* 1 handful black-bean chips with salsa: 180 calories.
* 1/2 ounce mini whole-grain pretzel sticks (11 sticks) with 1 teaspoon peanut butter: 95 calories.

Nuts and Seeds
* 1 serving of spiced walnuts: 195 calories. Get the Recipe.
* 1 handful raw nuts and/or seeds: 170 calories.
* 1 raw energy bar (like a Lara Bar): 210 calories.
* 1/4 cup roasted pumpkin seeds, lightly salted: 169 calories.

Delicious Drinks
* 12 ounces cranberry-grapefruit sparkler:108 calories. Get the Recipe.
* 6 ounces vegetable juice: 180 calories.
* 1 cup coconut chai tea with soy milk: 120 calories.
* 1 cup homemade hot cocoa made with 3 tablespoons of high-quality cocoa powder, 7 ounces of almond milk, and 1 tablespoon of raw sugar: 130 calories.

Sweet Treats
* 1/2 ounce vegan dark chocolate with 4 slivered almonds: 96 calories.

Savory Party Plates
* 1 mushroom stuffed with vegan sausage: 107 calories.

Vegan Pumpkin Pecan Mini Pies

2009-11-28T09:44:00.000-08:00

This recipe is the combination of three separate ones. All of them are listed below.

Essential you make each recipe in full. And then do the following:

Roll out your crusts and then cut circles out using whatever you can find in the right size to fill a normal sized muffin tin. Press the crust into the greased muffin tin. Pour pumpkin filling in and bake at 425* for about 20 minutes. Then top with pecan filling and bake at 350* for about 45 minutes. Voila, you have yumminess.

Each of these mini pies is only 200 calories.

Now the recipes:

FLAKY PIE CRUST

{Art of Vegan Baking p. 214}
Makes enough for 2 regular 9” bottom crust pies or 24 mini pies

Ingredients
2.5 cups flour
1 t confectioner’s sugar
½ t salt
½ cup veggie shortening
½ cup Earth Balance
1/3 cup + 1 T ice water

Preparation
In a medium bowl with fork, lightly stir together flour, sugar and salt. With pastry blender or two knives used scissor fashion, cut in margarine/shortening until mixture resembles coarse crumbs.

Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together. With hands, shape pastry into ball (if it's a hot day you may have to refrigerate the dough for 30 minutes or so).

On lightly floured surface with lightly floured rolling pin, roll larger ball into a 1/8 inch thick circle, 2 inches larger all around than pie plate. Roll half of circle onto rolling pin; transfer pastry to pie plate and unroll, easing into bottom and side of plate. Fill as recipe directs.

168 Calories per slice
112 Calories per mini pie serving

SOUTHERN-STYLE PECAN PIE
{ Post-punk Kitchen }
Makes one 9” pie that serves eight or 24 mini pies

Ingredients

1 pre-baked pie crust

2 cups of lightly roasted pecans, chopped

1/3 cup of agave syrup

3/4 cup Maple syrup

1 T vanilla extract

1 T grated ginger

Pinch of salt

1 1/2 t arrowroot powder

3 T of ground flax seeds

1/3 cup of soy milk

Preparation

Pre-heat to 350 degrees

Put the syrups, salt, extract, and ginger into a sauce pan and simmer
for about five minutes. The let it cool to room temp.

Mix the soy milk with the flax and arrowroot and then blend
with the syrups in a blender or food processor. Put
the pecans into a mixing bowl and combine with the mixture. Then
pour the filling into the pie crust and place into oven.

Ingredients:

3/4 pound silken (soft) tofu
1 16 ounce can pumpkin puree
1 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/3 cup oil
1 tsp vanilla
1 cup brown sugar
1 1/2 tbsp molasses
1 pre-made pie crust

Preparation:

Pre-heat oven to 350 degrees.
Combine all ingredients, except for pie crust, in a food process or blender and process until smooth. Pour into pie crust.
Bake for one hour.

Bake for about 30 to 45 minutes until the filling is thick. Serve. Enjoy.

348 Calories per slice
170 Calories per mini pie

WHIPPED SWEET POTATOES

2009-10-20T20:35:00.000-07:00

vegan - low fat - high in vitamin A

serves 8

ingredients

4 medium-large sweet potatoes
2 T butter
1/8 t cinnamon
2 T orange juice
4 T soymilk

preparation

Peel and boil sweet potatoes. When tender, pour off water. Add orange juice, butter, milk and cinnamon and whip with mixer.

Nutrition per serving 89 calories; 2g total fat; 0mg cholesterol; 51mg sodium; 16g carbohydrates; 2g fiber; 5g sugar; 1g protein – glycemic index; 6

BLACK BEAN CAKES

2009-10-20T20:06:00.000-07:00

vegan – high fiber – high protein - low fat

makes 6 servings

ingredients

1 - 15 oz. can black beans, drained, and rinsed
1 t chili powder
1 t garlic powder
1 t ground cumin
1/2 t salt
1/4 t freshly ground black pepper
1/8 t cayenne pepper
1 cup red pepper, finely diced
1/2 cup red onion, thinly sliced
(2 T jalapeno pepper, finely diced)
3 T freshly chopped cilantro
2 T lime juice
1/2 cup unbleached flour, divided
2 T cornmeal

preparation

In a medium bowl, place the black beans, chili powder, garlic powder, cumin, salt, pepper, and cayenne pepper and mash. Add the red pepper, green onion, jalapeno pepper, cilantro, and lime juice, and stir well to combine. On a plate, place 1/4 cups flour, cornmeal, and stir well to combine, and set aside. Add the remaining flour to the black bean mixture and stir well to combine. Make into patties (or in my case mini-balls), and place them on a large plate. Chill the bean cakes for 30 minutes or more in the refrigerator.

Lightly oil a non-stick cookie sheet with a little safflower oil and set aside. Coat the chilled cakes in the reserved flour/cornmeal mixture and place them on the cookie sheet.Bake them at 450 degrees for 12-15 minutes or until lightly browned and crisp on the outside.

Nutrition per serving 152 calories; 1g total fat; 0mg cholesterol; 5mg sodium; 30g carbohydrates; 8g fiber; 3g sugar; 8g protein – glycemic index; 12

OATMEAL DARK CHOCOLATE PECAN COOKIES

2009-10-17T13:28:00.000-07:00

vegan - low sodium

Makes 42 cookies (or there about)

Obviously, these are cookies. Cookies are not meant to be healthful. That said, I tried to make these a little more health friendly in several ways:

I cut the called for sugar in half
I used half the butter and replaced the other half with applesauce
I chopped the nuts finer so I could use less of them, but still have lots of nuts in every cookie
I made the cookies more bite-sized. This helps with portion control.

Ingredients

2 T ground flaxseed + 6 T of water, blended until creamy (this replaces the 2 eggs)

1/2 cup of Earth Balance

1/2 cup applesauce

1 cup dark brown sugar

2 t vanilla extract

1 3/4 cup whole wheat pastry flour

1/2 cup oat bran

3/4 t baking soda

3/4 t baking powder

1/2 t salt

1/2 t cinnamon

1/2 t nutmeg

1 cup rolled oats (not quick-cooking)

1/2 cup chopped pecans

1/2 cup dark chocolate chips (check for milkfat!)

Preparation

Oven at 350*

1 - Cream the sugar and 'butter'. Then add in applesauce, vanilla, and flaxseed goo.

2 - In a different bowl, mix together all the dry ingredients, except chips and nuts.

3 - Combine the two bowls, then slowly fold in tasty chips and nuts.

4 - Scoop little 1 tablespoon balls on to greased tray, these won't spread too much, so don't worry.

5 - Bake until bottoms are golden brown, about 12-15 minutes.

6 - Eat and Savor.

Nutrition per serving (1 cookie) 70 calories; 6g total fat; 0mg cholesterol; 25mg sodium; 6g carbohydrates; 1g fiber; 3g sugar; 1g protein

RHUBARB-ORANGE JAM-FILLED MUFFINS

2009-10-14T16:29:00.000-07:00

vegan – high fiber

makes 12 muffins

Ingredients

1 cups whole wheat pastry flour

2 cups oat bran
4 t baking powder
1 t cinnamon powder
1/2 t salt
2 T ground flax seed whisked with 6 T warm water

1 1/4 cup soymilk
3 T unsweetened applesauce
3 T canola oil
6 T packed dark brown sugar + 2 stevia packets
½ cup walnuts, chopped

1/2 cup jam (in this case, rhubarb-orange conserve from a local Trappist monastery)

Preparation

1 - Preheat the oven to 425 degrees F.
2 - Mix together the first dry ingredients: bran, flour, baking powder, salt, cinnamon.
3 - In another bowl, add whisked flaxseed/water, oil, applesauce, and sugar and soymilk.
4 - Stir mixtures together until blended. Fold in walnuts.
5 - Fill greased muffin tins halfway and then spoon roughly 1 teaspoon of jam in the middle. Gently top with batter and press against sides of tin, covering the jam completely. Bake for about 15-20 minutes or until a thin skewer comes out clean when inserted.

Nutrition per serving 215 calories

APPLE PECAN MUFFINS

2009-10-06T08:55:00.000-07:00

vegan – high fiber

makes 12 muffins

Ingredients

2 cups whole wheat pastry flour
1 T baking powder
1 t cinnamon powder
1/2 t salt
2 T ground flax seed whisked with 6 T warm water
1/2 cup unsweetened applesauce
4 T canola oil
¼ cup sugar
1 t vanilla extract
2 medium apples, peeled and chopped
½ cup pecans, chopped

Preparation

1 - Preheat the oven to 350 degrees F.
2 - Mix together the first dry ingredients: flour, baking powder, salt, cinnamon.
3 - In another bowl, add whisked flaxseed, oil, applesauce, vanilla, and sugar.
4 - Stir mixtures together until blended. Fold in apples and half the pecans.
5 - Fill greased muffin tins and then top with remaining pecans. Bake for about 20 minutes or until a thin skewer comes out clean when inserted.

Nutrition per serving 200 calories; 9g total fat; 0mg cholesterol; 124mg sodium; 28g carbohydrates; 3g fiber; 6g sugar; 4g protein