Morning Glory Muffins

A friend of mine shared a recipe for a delicious morning glory loaf on Facebook last week. And immediately, I just had to make them. I’m being serious. I put the computer down and started getting out all my baking pans to find the muffin tin. But, I set out to change a few things with this recipe. First, I was out of eggs and typically bake things vegan out of habit. And I wanted to include less oil. And no refined sugar.

So, I modified and mixed and even tossed in some freshly squeezed clementine juice for natural sweetness. What resulted from these efforts is a truly amazing breakfast muffin that’s also gluten-free, vegan, and full of fruits and veggies.

Ada ate half the batch herself.

MORNING GLORY MUFFINS

Adapted from this awesome recipe on Imagine Childhood.

What you’ll need . . . 

• 1 cup GF rolled oats processed into flour
• 1/2 cup GF rolled oats, whole
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 cup maple syrup
• 1/4 cup olive oil
• 2 tablespoons flax meal + 6 tablespoons hot water (2 flax “eggs")
• 1 teaspoon vanilla extract
• 1/2 orange (or 1 full clementine) -- just the juice
• And also the zest, if you like it!
• 2 large carrots, shredded (around 1 cup)
• 1 large apple, shredded (around 1 cup)
• 1/3 cup walnuts, pulsed to crumble

Method . . . 

1. Preheat your oven to 350 degrees F. Grease a muffin tin with Earth Balance or coconut oil.
2. In a large bowl, whisk together the oat flour, oats, baking soda, and cinnamon. Set aside.
3. In a smaller bowl, combined the maple syrup, olive oil, flax eggs, vanilla, orange juice, then pour this mixture into the dry ingredients.
4. Add the carrots, apples, and walnuts, and mix until well incorporated.
5. Then divide evenly among your pan -- 12 muffins in all -- and bake for 20-25 minutes. Until golden brown and set in the center.
6. Let cool on a rack for a few minutes before consuming. I am sure you can also freeze once they are totally cooled, but they didn’t last that long in our house!

You’re going to love these muffins. 

Just a note that the batter will definitely be shaggy, if that makes any sense. It might not seem like you have enough oat covering to go over all those shredded apples and carrots. I assure you, it will all bake up beautifully. And these are incredibly healthy if you consider they’re mostly just oatmeal baked into muffins.

Enjoy!

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Roasted Carrot + Miso Chickpea Spread

It's true! Eliminating food waste is one of the best ways to cut down on grocery bills. So, if you're looking for a way to use up that last cup of Roasted Carrot + Miso Soup -- I've got you covered. Not only is this dip great on its own, we also had some major success subbing it in for the pumpkin in our favorite garlic knots recipe.

And I think you could use most similarly pureed soups in this recipe! Maybe use Miso Split Pea Soup instead. Or our Carrot Soup With a Kick. I love Broccoli + Sweet Potato Soup. And Cheesy Potato Soup might make an interesting alternative.

ROASTED CARROT + MISO CHICKPEA SPREAD
Makes around 1-1/2 cups of delicious, vegan "hummus" dip.

What you'll need . . . 

• 1 can chickpeas, drained + rinsed
• 1 cup Roasted Carrot + Miso Soup
• 2 tablespoons olive oil
• Pepper, to taste

Method . . . 

1. Put chickpeas, 1/2 cup soup, the olive oil, and pepper in a food processor and blend.
2. Add more soup 1 tablespoon at a time until you reach your desired consistency.
3. I didn't write to add salt to this recipe because it's already in the soup. You can add any other spices you'd like, though.

Top with olive oil and serve with crackers!


// SIMILAR RECIPES

Leftover Roasted Veggie Hummus
One Bowl Juice Pulp Muffins

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Try It // Black Bean + Carrot Brownies

This recipe! As I wrote earlier this week, it's sort of like these healthy Carrot Brownie Bites meet these Red Velvet Black Bean Brownies. And they have a protein-rich, vegan baby. Which actually reminds me to address a question I often get: "You're not vegan, so why do you bake mostly vegan goods?"

Totally curious, I understand.

So, no. I'm not vegan, but I do make an effort to eat a primarily plants-based diet. I also spent the bulk of my "formative" years learning how to cook and bake as a vegan; it's just what I know how to do. When it comes to cookies, cakes, etc. and baking sans eggs -- it also has a lot to do with taste. I can usually faintly taste eggs in something, and though I love eggs . . . baking does something odd to the flavor -- at least for my palate. It's as simple as that.

So, this is a long introduction to these vegan brownies. I've had great success baking black bean brownies over more traditional varieties for some reason (and following the strict instructions for this INCREDIBLE batch). Why fix it if it's broken? I whipped up this batch the other day when I was trying to come up with something sweet that Ada could eat. Then I ended up eating almost the entire lot myself.

// BLACK BEAN + CARROT BROWNIES
Makes 12 delicious, vegan brownies with hidden health benefits!

What you'll need . . .

• 1 cup black beans, drained + rinsed 
• 1/3 cup pureed carrots*
• 1/3 cup maple syrup 
• 3 tablespoons olive or canola oil
• 2 tablespoons smooth peanut butter 
• 1 tablespoons vanilla extract 
• 1/3 cup unsweetened cocoa powder
• 1/2 cup + 1-2 tablespoons whole wheat flour 
• 1 tablespoon baking powder 
• 2 handfuls chocolate chips semi-sweet
• Handful of nuts, if you want more protein!

Method . . . 

1. Preheat your oven to 350 degrees F. Lightly grease a standard muffin tin and set aside.
2. In a food processor or blender, combine the black beans, carrot puree, maple syrup, oil, peanut butter, cocoa powder, and vanilla extract.
3. In another bowl, whisk together the whole wheat flour and baking powder.
4. Then add the wet ingredients to the dry (should get really fluffy and a bit stiff). Then fold in the chocolate chips -- do no over-mix.
5. Spoon by big heaping tablespoons and divide evenly among the 12 muffin tin slots. Then with slightly moistened fingertips, press the tops to flatten.
6. Bake for 15-20+ minutes, until slightly pulling away from pan at edges and set in the middle.
7. Let cool before eating (the flavor develops better after cooling).
8. Store in an air-tight bag or container in your fridge for up to a week.

* To make carrot puree, wash and scrub a couple medium to large carrots and chop off ends. Then chop into smaller pieces and either steam or boil until soft. Puree in a food processor or blender until smooth with a tablespoons or three of water. You could also use store-bought pumpkin puree.

// Nutrition Info

Per brownies there are 145 calories, 19 g carbs, 7 g fat, 3 g protein, 80 mg sodium, 8 g sugar. Not too shabby in my opinion. Though these counts change depending on how many chocolate chips you use, if you include nuts, etc.

If you're looking for a way to use up that last cup of Roasted Carrot + Miso Soup, you'll want to check back for tomorrow's post. I love the mix even more in my hummus dip!

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Roasted Carrot Soup + White Miso

I've been digging simple soups and dishes recently for a variety of reasons. They are usually inexpensive. They typically mix together quickly and require little effort. They don't make for much cleanup either. And simple foods can be super flavorful -- just take this carrot soup, for example.

5 core ingredients = dynamite.

ROASTED CARROT SOUP with WHITE MISO
Vegan. Makes 4-6 servings.

What you'll need . . . 

• 8-9 large carrots, scrubbed + chopped
• 1 large white onion, chopped
• 1 tablespoon olive oil
• salt + pepper
• 32 ounces vegetable stock
• 1/4 cup white miso

Method . . . 

1. Preheat your oven to 375 degrees F. Chop your carrots and onions and place on a rimmed baking sheet.
2. Drizzle with olive oil and spindle with salt and pepper. Then roast for 20 minutes, toss, and roast another 20-30 minutes -- until browned and soft.
3. Place roasted veggies in a blender along with the veggie stock and miso. Pulse until well incorporated (but I left mine a bit chunky). 
4. Return to stove and heat until carrots have fully softened, if necessary/desired. Season more with salt and pepper to taste.

I added the miso in this recipe for flavor, as you guys taught me (via the Sweet Potato + Broccoli Miso Soup) the nutritional benefits can be lost with over-cooking. So, if you're into this recipe for the healthy miso stuff, you may wish to add it once the soup has cooled a bit. And actually, I tried the soup cold, and it's quite good that way.

You may also remember our Carrot Soup with a Kick recipe. It's one of my favorites and DEFINITELY similar to this one, but isn't roasted + has lots of spices at play. However you eat 'em, carrots are a great food to add to your diet.

// COMING UP

Another tasty carrot recipe headed your way this week! It's sort of like these healthy Carrot Brownie Bites meet these Red Velvet Black Bean Brownies. And they have a protein-rich, vegan baby.

Hope you all great a great weekend! Thanks again for all your help with our $550 kitchen refresh. Our open house went well -- but still no offers. We'll see what happens this week, but we're glad we did it now versus waiting much longer.

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Sweet + Savory

So, the other day I said those Summer Market Waffles could go either way. Sweet or savory. To use up our mega-stores of squash, we ate the waffles each morning this week. It was a grand week, I must say. And guess what I found out? You don't have to choose just one direction for breakfast to go on the flavor spectrum.

See what I mean?

I'm not the type to go nuts and give a gazillion variations on the same recipe. But I'd say this change up (however slight) on the waffle recipe was a huge winner. So much so, I felt compelled to give it to you TODAY so you'd have it in time for weekend brunch. (I hope you all have at least a little time for a weekend brunch.)

This version two point zero is heartier, more flavorful. Just . . . different. So, give it -- and the original, yellow squash + basil filled Summer Market Waffles -- a try!

ZUCCHINI + CARROT WAFFLES
still vegan, still great topped with syrup or eggs

What you'll need . . .

• 1/2 cup shredded zucchini
• 1/2 cup shredded carrot
• 3/4 cup all purpose flour
• 1/3 cup buckwheat flour
• 1 cup water
• 2 tablespoons olive oil
• 2 teaspoons baking powder
• 1 tablespoon brown sugar
• pinch salt
• splash vanilla extract

// Mix everything together, scoop into your waffle maker, and cook as directed.


I was all set to have my sweet breakfast drippy with maple syrup goodness . . . when Stephen motioned over to the stove. He had made surprise tofu scramble! I noticed immediately it wasn't the usual recipe we use (that curried masterpiece is here), but instead a sort of hack -- a shortcut -- with only a few simple ingredients.

TOFU SCRAMBLE HACK

What you'll need . . . 

• 1 block tofu, crumbled
• good pinch salt + pepper
• 1 to 2 tablespoons low sodium soy sauce
• 1/4 to 1/2 teaspoon thyme
• 1/2 teaspoon smoked paprika

// Stephen actually crumbled the tofu the night before (I had no idea!) and mixed in the seasonings to let sit overnight. Then this morning he put a fry pan over medium-high heat with a bit of olive oil and cooked until browned on all sides. I imagine you could just put everything together in the moment, though.

Now that we have his + her breakfasts . . .


Here's what he + she will be reading at the beach in the next couple weeks. What are you guys reading? Any suggestions? I'm thinking Under the Dome will keep Stephen occupied for a while, but I'll likely breeze through Cinderella Ate My Daughter.

And don't forget to enter the Mighty Leaf iced tea GIVEAWAY!

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Carrot Soup w/ a Kick

From start to finish, this recipe takes about 30 to 40 minutes of chopping, stirring, seasoning, blending, and taste testing. As far as soups go, it's pretty basic. We have made variations using different seasonings, so I encourage you to play around.

Ginger goes famously with carrots, though. I highly recommend using fresh whenever possible. Our ginger was moldy, however. Story of my life this week.

But enough about me. Soup's on!

CARROT SOUP w/ a Kick

What you'll need . . . 

• 8 medium-large carrots, peeled + chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon Earth Balance (or olive oil)
• 1 teaspoon smoked paprika
• 1 teaspoon thyme
• 1/2 teaspoon ground ginger
• 32 ounces vegetable stock
• 1 tablespoon raw sugar
• salt + pepper to taste

Method . . . 

1. Place the Earth Balance in a large saucepan over medium heat. When it's melted, saute the onions and garlic until they become glassy. Then add the carrots and cook for another 5 minutes. Then add the paprika, thyme, and ginger. Cook another five minutes. 
2. Then pour in the vegetable stock, bring to a boil, and lower to a simmer for 15-20 minutes. Until the carrots are tender.
3. Let cool for 10 minutes and then blend in your blender. Return to the stove over low heat and season with the sugar, salt, and pepper.
4. Serve immediately or store in the fridge for a week. Freezes great, too!

In other news, Stephen and I both dropped to the half marathon from the full for Wineglass last night. I'm simultaneously disappointed + thrilled. My goal is to get as close to 1:40 as possible. But I'll be writing more about this decision and my training plan soon. Ultimately, I know it was the right decision.

I've also recovered really well from the half marathon last weekend. My IT band is all better -- even after a few recovery runs. I think it was a warning sign. I don't take it lightly . . . but I am definitely on the mend. Still stoked about my 2-minute PR, too! I think trying to take 4+ minutes off this time is ambitious, but possible. Who knows!

Stay tuned for tomorrow's Weekend Things post. My favorite of the week :)

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Carrot Juice

I've decided that my best bet for sticking with healthy eating is to eat like Ada eats. Eat when she eats, too, versus this habit I've gotten into of making her a meal, waiting for her to eat, and -- ultimately -- pushing mine back or skipping in favor of a high-calorie snack.

All the while, my stomach growls at me. Then, almost as if out of spite, it demands to be fed sugar. That's not fair. I can't push the blame on my stomach. It's my brain. My conscious decisions. This morning, I needed a pick-me-up. So, I thought I'd juice some baby carrots that were hanging out in the fridge.

Problem is, we don't own a juicer.

I filled our beloved Ninja blender (or, as we affectionately call it, the poor man's Vitamix) up halfway with carrots. Then I added about a cup of water and put it on the highest blend setting for five minutes. I had to stop once in the middle to scrape down the sides.

Then I used some cheesecloth and a spoon to strain the mixture into a large glass. But who was I kidding? The fastest way to get the juice out was by squeezing the cheesecloth with my fist.

A mess ensued. (Passive voice intended.)


Yes. It was messy. It was relatively time-consuming. And . . . honestly? It was worth it. I have this gigantic jar of carrot juice just for me at snack time. I don't have to chew carrots, which I actually hate doing. Drinking it feels like getting an instant infusion of health.

Seriously. I've been so dehydrated and have been eating so much crap lately, I feel like I have a hangover when I wake up. This perked me up immediately. I also imagine I'll be able to see in the dark with all the beta-Carotene coursing through my veins. (PS: Carrots are sweet, no? Plain was sweet enough for me -- though I did add a squeeze of minced ginger).

The drawback with juicing is having to use so much to make so little. I don't know if I'll do it often. Now I have all this pulp left. Any ideas for what I should do with it? I was thinking carrot muffins.

PS: You can see what Ada's eating today over on Writing Chapter Three.

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Healthy Brownie Bites

In addition to the Apple-Cinnamon Butternut Squash Soup and Cranberry-Persimmon Sauce we made for Thanksgiving, we served up these rich, dense brownie bites. But their texture/taste is deceiving -- they are made with a healthy dose of carrot puree!

OK. They also have a lot of chocolate and sugar in them. But I consider any addition of veggies a move in the right direction.

HEALTHY BROWNIE BITES

What you'll need . . .

• 4 tablespoons canola oil
• 2/3 cup unsweetened cocoa powder
• 1/2 cup whole wheat flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 2/3 cup carrot puree
• 1 egg
• 1 1/2 teaspoons vanilla extract
• Handful or two chocolate chips

Method . . .

1. Preheat your oven to 350 degrees F. Lightly grease an 8 x 8 inch baking pan. Set aside.
2. In a large bowl, whisk together the canola oil, sugar, puree, egg, and vanilla extract.
3. In another bowl, combine the cocoa powder, flour, baking powder, and salt.
4. Add the dry ingredients to the wet and mix until well combined. Fold in the chocolate chips.
5. Pour batter into prepared pan and bake for 25 minutes. Final texture is very dense, moist, and fudge-y.
6. Cut into bite-sized pieces. Or, really, in any way you like! Regardless, they'll go fast.

We're still getting into the groove over here with Baby Ada. For two people who thrive on scheduling life . . . it's been quite an adjustment. No two days are the same.

But I've been told we'll find our way eventually!


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The 20/20 Shake

Another smoothie made by Stephen. He says it's important to note that blending the carrots might not work with a standard blender -- we used our Ninja. But if you have a powerful one -- give this recipe a try.

THE 20/20 SHAKE

What you'll need . . .

• 3 large carrots
• 1/2 cup almond milk
• Heaping tablespoon of peanut butter
• Teaspoon maple syrup

Toss everything into a powerful blender and blend.


Adjust the consistency by adding more almond milk, if you like. Stephen ate his smoothie with a spoon and added tons of raw rolled oats.


Our vacation is drawing to a close. Tonight will be our last night at the shore. We'll probably spend the day at the beach and in the pool. Followed by a quick dinner out and maybe some more boardwalk time.

Though, the boardwalk is quite an overwhelming spot . . .


Seriously.


Where you can lose lots of money doing silly things. Like trying to win sports jerseys by shooting hoops with over-inflated basketballs.


Or trying to win gigantic stuffed toys.


Defeat . . .


Regardless, we managed to have some fun.


Fewer than 24 hours left . . . and I refuse to spend them blogging :) Happy Saturday!

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Ring-O-Fire Garlic Knots

Hey! Happy Saturday. I wanted to hop on here to pass along my new favorite garlic knots recipe. They're based off the pumpkin garlic knots we love so much, but Stephen found a great way to make 'em even cheaper!

Then I found a way to make 'em even tastier . . .


RING-O-FIRE GARLIC KNOTS

What you'll need . . .

• 1 cup warm water
• 2-1/4 teaspoons dry active yeast
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 1/4 cup carrot puree (instructions below)
• 1 teaspoon salt
• 3 cups (plus up to 1/2 cup) bread flour

Method . . .

1. Pour warm water into a small dish and add yeast. Mix with a fork and let sit until frothy. About five minutes.
2. In the meantime, drain and rinse canned carrots (the no-salt added kind is best) and mash them with a fork until they have an applesauce consistency. Alternatively, you can steam carrots and puree. Anything to get 1/4 cup.
3. In the small dish with your yeast mixture, pour in the carrot puree, maple syrup, and olive oil. Mix well.
4. In a large bowl, whisk together your bread flour (you may also use half bread flour, half whole wheat flour) and salt. Then use your fist to create an impression in the middle to pour your wet ingredients into.
5. Mix in the wet ingredients with a spatula . . . and then give up and just knead with your hands. You may need to add extra flour. Do so 1/4 cup at a time. Knead for 5 minutes until you form a nice, elastic ball.
6. Then wipe out that large bowl and lightly coat with olive oil. place the dough inside and cover it with plastic wrap or a damp paper towel. Let rise for at least two hours.
7. Dough should double in size. Preheat your oven to 425 degrees F -- preferably with a pizza stone inside. If not, a regular pan should do just fine.
8. Punch the dough down and divide in half. You may freeze one half for up to a month (likely more, but I haven't tried it) or use it later in the week. Take the other half and divide into knots (you can make like 8 really big knots or 16 really small knots -- or anything in-between). More detailed instructions can be found here.
9. Bake for between 10 and 15 minutes -- depending on size -- until golden brown.

In that same large bowl (again, wiped out), pour in 1/3 cup oil -- we like avocado oil for this recipe -- with 3 to 5 cloves of minced garlic . . . as well as some salt, pepper, Parmesan cheese (to taste), 1/4 teaspoon (more if you're daring) cayenne pepper, and 1/2 to 1 teaspoon smoked paprika.

We enjoyed the knots so much, I made four batches of dough ahead of time last Sunday so we'd have a lot over the next month. Problem is, we ate most of them for dinners this week!


Have a great weekend. And if you missed it, I wrote about what I feel is a 9-month Double Shift (you know -- being pregnant and working 40 hours a week) over on (never home)maker, baby!

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Tri-Colored Veggie "Pasta"

I have a weird foodie confession to make: I hate pasta. Let me write that again: I hate pasta. I don't exactly know why . . . but even if I'm starving and someone offers me a dish of pasta, I'd rather just wait to eat something else.

Maybe this dislike is routed in my childhood? Yeah. That's likely it.

Of course, being the only vegetarian in my family (since age 12) means eating a lot of spaghetti with red sauce. For holidays, lasagna with cheese and veggies or stuffed shells. Pasta salads at BBQs. Chef's "special" pasta dishes at restaurants with no vegetarian options (which is usually just thrown together from whatever noodles, sauce, and veggies happen to be on the menu that night).

Ick.

Just thinking about all those meals makes me cringe. There is one exception to this rule: Gnocchi. I never really ate gnocchi growing up, so -- at least to me -- it seems like another animal of a dish. Well, Asian noodles, too, are OK by me. Anyway, none of this is the point. Last night, I was craving pasta for some reason. But I wanted to make it out of some of my favorite vegetables.


A few flicks of the wrist later, and THIS was what I had to work with. Beautiful "noodles" made of zucchini, parsnips, and carrots. Of course, we could have topped it off with some red pasta sauce. But I just couldn't drown them like that. Instead, we kept with the whole pumpkin-is-the-new-everything thing we have going here and made a pumpkin-coconut sauce.

TRI-COLORED VEGGIE "PASTA"

What you'll need for the "noodles" . . .

• 1 medium to large zucchini
• 2 to 3 carrots
• 2 to 3 parsnips

Method . . .

1. Wash/scrub your veggies.
2. Then simply use a vegetable peeler to shave them into noodles. A simple back-and-forth motion will do. Try to make them long.
3. Chop and save leftover veggies (which will end up looking almost like bones) to throw into salads. Or just eat raw.

MAKE IT A MEAL

What you'll need . . .

• 1/2 cup pumpkin puree
• 1/2 cup coconut milk
• 1/4 teaspoon ground cloves
• 1/2 teaspoon garlic powder
• 2 large cloves garlic, minced
• 1 head of broccoli, chopped
• 1 tablespoon maple syrup
• 1 tablespoon low sodium soy sauce

Method . . .

1. In a large pan over medium-high heat, warm some olive oil and throw in the garlic. Let cook for 1 to 2 minutes.
2. Toss in the chopped broccoli. Cook for five minutes until it is softened, but not soggy.
3. Whisk together the pumpkin puree, coconut milk, ground cloves, and garlic powder . . . and pour into the pan. Lower the heat so it's truly on medium. Continue cooking for a couple minutes.
4. Throw in the "noodles" and let cook until warmed.
5. Serve onto plates or into bowls.
6. With a fork, whisk together the maple syrup and soy sauce. Divide evenly among servings -- which you should get get huge ones out of this recipe.

We are ours with a generous serving of red quinoa and avocado on the side. Of course, it isn't traditional pasta -- hardly. But, let me write this one more time: I HATE pasta. Likely, you won't find a ton of recipes for the "normal" stuff on our site. Unless I'm cooking it for Stephen :)

Do you have any weird food aversions? Any specific ingredients that gross you out? Or maybe you're like me, and you're just plain sick of a certain dish. Tell us all about it! Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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