10 Nov 2013
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: almond milk, breakfast, butternut squash, cardamom, cinnamon, cranberry, muffins, nutmeg, oats, pumpkin, quick and easy, snack, soy milk, vanilla, vegan, vegetarian, vinegar, whole-wheat
We recently moved to the country and it has been beyond amazing but now Michael has a bit longer commute. So I am trying to come up with some quick and healthy “grab as you run out the door” breakfasts 🙂 Green Juice, check! (thank you Blue Print Bottles!) But then something a bit more substantial for him throughout the morning. These were super yummy, kid & husband approved!
Butternut Cranberry Oat Muffins
Makes 12
¾ cup organic cane sugar
1 ½ cups unbleached all purpose flour
½ cup whole wheat pastry or spelt flour
½ cup oats
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
¾ cup almond or other nondairy milk
1 cup cooked pumpkin or butternut squash, mashed
2 tablespoons canola or other neutral oil
1 teaspoon white or rice vinegar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground cardamom
½ teaspoon freshly ground nutmeg
½ cup dried cranberries
- Preheat oven to 350 degrees F.
- Spray regular sized muffin tins with cooking spray
- Combine the sugar, flours, oats, salt, baking powder and soda in a large bowl. Stir well to combine.
- In another bowl, mix the remaining ingredients except the cranberries. Stir until well mixed.
- Pour the liquid ingredients into the dry ingredients, along with the cranberries, and stir well but quickly to combine. Do not over-stir the dough otherwise the muffins will come out tough. . Spoon the batter into the muffin tins to fill about 2/3 of each cup.
- Bake for 18 to 20 minutes until the muffins are golden brown and cooked in the middle. Let cool on a rack. Enjoy 🙂
23 May 2012
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, brown rice, brown rice pasta, butternut squash, cayenne, cheddar, coconut oil, comfort food, cream cheese, daiya, entertaining, mac & cheese, mac & cheeze, mustard, pasta, quick and easy, rice milk, sauces, sides, Skinny Bitch, soy milk, squash, vegan, vegan cheese, vegetarian, whole-wheat, winter squash
Mac and Cheese is one of my ultimate comfort foods and I am always up for trying out different vegan versions 🙂 I love that this recipe uses 20 ounces of squash for the sauce so you “sneak” in the veggies and help make it a creamier sauce without needing extra vegan cheese. (although we didn’t really skimp on that:)) Check out Cheesy Baked Penne with Cauliflower (one of my fave versions ever!) and Quick, Easy & Healthy Vegan Mac & Cheeze (I also used winter squash in this one).
Vegan Macaroni and Cheese
adapted from Skinny Bitch in the Kitch
Serves 8
• 1 tablespoon refined coconut oil
• About 2 tablespoons fine sea salt
• 1 pound whole-wheat or brown rice elbow macaroni
• 2 (10-ounce) packages frozen pureed winter squash
• 2 cups soy, rice milk or almond milk
• 8 ounces vegan Cheddar cheese, shredded
• 4 ounces (about 1/2 cup) vegan cream cheese
• 1 1/2 teaspoons powdered mustard
• 1/8 teaspoon cayenne pepper
- Preheat oven to 375 F. Oil a 2-quart casserole dish; set aside.
- In a 4- to 6-quart stockpot over high heat, combine 3 quarts of water with about 1 1/2 tablespoons of the salt. Bring the water to a boil, add the macaroni, and cook according to the package directions.
- Meanwhile, in a 3- to 4-quart saucepan over medium heat, combine the squash and milk, stirring and breaking up the squash with a spoon until the squash is defrosted. Increase the heat to medium-high and bring to a simmer, stirring occasionally. Remove from the heat and whisk in the Cheddar, cream cheese, mustard, cayenne, and the remaining 1/2 tablespoon of salt.
- When the pasta is done, drain it, then return the pasta to the pot. Stir the cheese sauce into the macaroni. Transfer the entire mixture to the prepared baking pan.
- Sprinkle with more cheese and salt and pepper and then bake for 20 minutes.
Bring on the troops!
Marisa's Healthy Kitchen 