Whole Wheat Cinnamon Rhubarb Muffins

I wrote about these on my main blog also: HERE)
I make most everything with stevia, so I will give you my version of these muffins.

Wet Mix:
1/2 C smooth applesauce
1 1/2 C soymilk
3 Tbsp light tasting olive oil
1 T lemon juice
2 tsp vanilla
1/2 tsp Ener-G egg replacer
1 1/2 tsp KAL brand stevia

Dry Mix:
2 1/2 cup whole wheat pastry flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Additional:
1 1/2 cup diced rhubarb, can be frozen (mine wasn't)

Preheat the oven to 400 degrees F. Prepare muffin cups by greasing or spraying with pan spray (I use special unbleached parchment papers because I like low fat baking and do not want the muffins to stick to the paper and rip apart). Combine the wet mix in the blender or food processor. In a medium bowl combine the dry mix. Add the wet to the dry and stir briefly just to mix. Spoon evenly into the prepared muffin cups. Bake for 20 - 25 minutes. C Cool the pans on racks for 5 minutes, then carefully loosen the muffins with a table knife and turn them on their sides to cool a bit more before serving. These vegan muffins are quite tender when they are very hot, but they firm up with cooling.

Bryanna makes 18 muffins with this recipe, I made 11. I made a decorated tiramisu type muffin using Dreena's agar frosting, fresh strawberries, and a heart shaped candy. They were a pretty presentation to the end of our meal and for breakfast the next morning.

Dori's COOP Black Bean Soup

I have mentioned before that I live a one hour drive to anywhere, except a local buying club where I get many of my organic, allergy friendly, and unique international food finds. We have no store front, just a monthly gathering place where a semi stops and we unload the truck and divide the orders. My buying club is well organized by a few dedicated members who started it many years ago. When I first thinking about starting the bakehouse, I did some research and found information about a gal who started a bread and soup business from her barn (of course they renovated it and made it into a commercial kitchen) so she could sell at the local organic food COOP. At the time I read about this business was going very well for her, so I called her and asked if I come come see her operation because I was in process of doing something similar.

One thing I gained from this experience is a black bean soup recipe. The first soup I ever made from black beans early in my new veg experience. I loved it and today I share it with you. I call it mine because I made it.... because it's my blog.

THE RECIPE:

2 cups uncooled black beans, wash, soak 6 - 8 hours, rinse.
Add enough water to cover beans in a large dutch oven.
Cook 1 - 2 hours with 2 bay leaves and 1 Tbsp salt.
Puree 1/2 the beans (blender or hand held mixer) and return to pot.
In a small skillet saute 1 cup onions, 4 cloves garlic (minced), 2 cups celery (chopped), 1 cup carrots (diced), 1/2 tsp cumin, 1 tsp dried basil, and 1/4 tsp celery seed.
Cook 10 minutes until veggies are softened and add to pot with the beans.
Add 1/4 cup fresh parsley, 2 1/2 Tbsp lemon juice and 2 cups water.
Cook another 30 minutes. Serve with sour cream if desired.

Total recipe 998 calories. Serves 6 at approximately 1 cup each = 167 calories.
This is a ww core recipe.

Link to Bakehouse Blog...
Black Bean Soup De-gassed
Learn about the herb epazote

Golden Cauliflower Soup

Golden Cauliflower Soup

Comforting in color and texture to a cheesy soup.

Add all to a 4 quart crockpot and cook on high 6-8 hours or low 8 – 10.

½ C besan flour (Indian chickpea flour)

½ C red split lentils

½ C Red Star nutritional yeast flakes

¼ C bac’un bits

1 C finely minced onion

1 large clove of garlic minced (1 - 2 tsp)

1 C diced carrots

1 C diced celery

2 C cauliflower flowers

¼ C dry parsley flakes

1 tsp sea salt

1/3 tsp paprika

½ tsp dry ground mustard

2 tsp Penzey’s shallot pepper

2 tsp Bill’s Best chik’n seasoning

2 Tbsp Lemon juice

1 Tbsp tamari (soy sauce)

3 Tbsp deep red/brown miso (mixed with some water so that it dissolves into the soup)

NOTES:

Made 1-15-07 in the crockpot. Added frozen thawed cauliflower to cook for the last two hours. The family enjoyed this meal. I would like to work on the flavoring …. Just a little. I did add Nature’s seasoning to mine and then liked it well enough.