Lemon Blueberry Muffin, Snickerdoodle Cookie, and Banana Chocolate Chip Walnut Muffin

Lemon Blueberry Muffin (L), Snickerdoodle Cookie (C) , and Banana Chocolate Chip Walnut Muffin (R).

Notes

Recipes:

1. The snickerdoodle cookie recipe is from the Vegan Yum Yum Snickerdoodles Recipe.

2. Both muffin recipes are from The Joy of Vegan Baking: Blueberry Lemon Muffin Recipe and Banana Chocolate Chip Walnut Muffin Recipe.

Tasting:

1. Snickerdoodles

These snickerdoodles are a staple in my kitchen. I've tried so many other recipes and had the cookies either make a melted mess across the baking sheet or hold up, only to crumble hopelessly when trying to plate them. Depending on how firm you like your cookies, take them out a minute or two earlier for a slightly softer, chewier cookie or leave them in for the full time and allow to cool on the baking sheet for five minutes for a crisp, crunchy cookie.

2. Muffins

I prepared these for a vegan bake sale and received effusive compliments! The blueberry lemon are really interesting because the expected pairing of blueberry with lemon is punched up by the texture of the zest and the soft, melt-in-your-mouth quality of the muffin itself. You can use frozen berries, but I recommend fresh and folding with a very gentle pan, because that way you have the color contrast of the lightly yellow muffins and rich blue spots. The banana muffins were also excellent, dense and just a little greasy. They're also amenable to iterations: I made plain, chocolate chip, walnut, and chocolate-chip-walnut, which were all well received.

Cornmeal-Crusted Seitan and Balsamic Roasted Petite Brussels Sprouts

Cornmeal-Crusted Seitan and Balsamic Roasted Petite Brussels Sprouts.

Cornmeal-Crusted Seitan.

Balsamic Roasted Petite Brussels Sprouts.

Notes

Preparation

Cornmeal-Crusted Seitan

Prepared according to The Candle Cafe Cookbook Cornmeal-Crusted Tempeh Recipe, with the following substitutions:

1. I used White Wave Seitan instead of Tempeh.

2. I used regular soy sauce instead of Shoyu or Tamari Sauce.

3. I used the Wholesome Sweetners Organic Blue Agave Syrup instead of Maple Syrup.

Balsamic Roasted Petite Brussels Sprouts

1 Tbsp Extra Virgin Olive Oil

1 Tbsp Balsamic Vinegar (I used Whole Foods 365 Organic Balsamic Vinegar of Modena)

1/2 tsp Coarse-grained Sea Salt

1/2 tsp Ground Black Pepper

1/2 pound of Brussels Sprouts (I used Whole Foods 365 Brand Frozen Petite Brussels Sprouts, thawed; if you use larger sprouts, they should be halved).

Preheat the oven to 400 degrees. Cover a baking pan with raised edges with foil.

Mix the first five ingredients in a medium sized bowl and then add in the Brussels Sprouts, gently tossing until coated. Spread the mixture in one even layer across the foiled pan. Roast for 45 minutes, until crispy and caramelized. Serve immediately.

Tasting

Cornmeal-Crusted Seitan

The cornmeal crust was awesome and held up well while cooking. However, the dish was unbelievably salty, almost to the point of being inedible. I think it was probably the combination of too much sodium in the soy sauce and store bought seitan.

Balsamic Roasted Petite Brussels Sprouts

The high temperature cooks out all the bitterness and they come out crunchy on the outside, tender on the inside, and delicious all over. The resulting caramelization is mildly sweet but savory, a perfect foil to any residual bitterness. The combination of balsamic and olive oil is classically Italian, but the dish will work with most anything.

Conclusion

Cornmeal-Crusted Seitan

I liked the texture and visual result enough to might try this again, but with Tempeh and the proper soy sauces to determine the source of the salt problem.

Balsamic Roasted Petite Brussels Sprouts

The Brussels Sprouts recipe is my favorite preparation. In fact, it's converted a few Brussels Sprouts atheists to Bassicaceae devotees. It's also Quick and Easy, so long as you have 45 minutes to let them cook, i.e. while preparing a protein.