Cranberry-Walnut Bran Muffins


Cranberry-Walnut Bran Muffins ~ From Vegetate, Vegan Cooking and Food Blog

“Give me liberty or give me a bran muffin!”Colin Mochrie

For these healthy, yummy breakfast muffins, we adapted the Ginger-Raisin Bran Muffin recipe from Vegan with a Vengeance by Isa Chandra Moscowitz, page 49.

We didn’t have any raisins about, so we substituted dried cranberries for the raisins and we topped each muffin off with a walnut half. We also chose to omit the crystallized ginger called for in the recipe. Even though crystallized ginger is scrumptious (we’ve made these in the past and included it), we wanted to cut back on the sugar this time around, so we just added some extra ground ginger instead.

Cranberry Facts (from Wikipedia): In the 1880s, a New Jersey grower named John “Peg Leg” Webb discovered that cranberries bounce. Instead of carrying his crop down from the storage loft of his barn, Webb poured them down the steps. He noticed that only the freshest, firmest fruit reached the bottom; rotten or bruised berries didn’t bounce and remained on the steps. This discovery led to the invention of “bounceboards”, tools used to separate rotten berries from fresh ones.

Carrot Muffins


Carrot Muffins ~ From vegetate, Vegan Cooking & Food Blog

From Vegan with a Vengeance, page 46. We substituted spelt flour for regular wheat flour and agave for sugar. We didn’t have any raisins (which the recipe calls for) but these were fluffy, moist, and delicious nonetheless. These are the perfect breakfast muffins!

Carrot factoids:
The Ancient Greeks called the carrot a philtron, which translates to “love charm.” They believed the carrot made both men and women more amorous. These muffins were lovely, indeed! 😉

The scene from the movie It Happened One Night in which Clark Gable leans nonchalantly against a fence eating carrots while talking to Claudette Colbert inspired the creators of Bugs Bunny to give him the same nonchalant, carrot-eating demeanor.

Let’s Go to Greece ~ Spanikopita!


Spanikopita ~ From Vegetate, Vegan Cooking & Food Blog

We made this yummy spanikopita to bring to a potluck at our dear friends Christie & Pablo’s’ beautiful home in Mill Valley. It was a blast and the pot-luckers approved of this great recipe from Vegan with a Vengeance, page 91! Made using filo dough, spinach, tofu, nutritional yeast, walnuts, scallions, garlic, olive oil lemon juice, nutmeg, dill, & oregano. This is now our go-to recipe for spanikopita. Tastes great with kalamata olives and dolmas.

Revolutionary Spanish Omelet w/Roasted Red Pepper Sauce


Revolutionary Spanish Omelet w/Roasted Red Pepper Sauce - from Vegetate, Vegan Cooking and Food Blog

Isa Chandra Moscowitz has done it yet again… this is one of my favorite dishes ever. The omelet is made from potatoes, onions, tofu, and saffron, saffron, saffron! It is baked until eggy (I just made that word up) and soft. Served with a roasted red pepper sauce made from fresh roasted red bell peppers and almond meal. From Vegan with a Vengeance, page 184. Yum!