speedvegan

Last night’s paella, originally uploaded by speedvegan.

It was so yummy !

Gingery Apple Muffins, originally uploaded by speedvegan.

Though I’m not a fan of traditions, Geoffrey and I have inadvertently created a few of our own. Wednesdays have become date nights and weekends typically include a trip to a coffee shop with a container full of fresh, homemade muffins. Recently, however, I’ve become quite disturbed by how unhealthy some muffin recipes are and I’ve taken to modifying my favorites in an effort to make them a bit healthier without sacrificing taste. This particular recipe still needs some work – using whole wheat flour, perhaps less sugar, etc, but it’s a start. They were so tasty that I wanted to share them with anyone who doesn’t mind a little white flour every now and then.

2 cups white flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1 cup lite coconut milk
2 tbsp applesauce
2 tbsp canola oil
1 tsp vanilla extract
1 apple, seeded and grated
1/4 cup crystallized ginger, chopped

1. Preheat oven to 350 degrees.

2. Lightly spray a muffin pan with cooking spray, or fill the pan with cupcake liners. Set aside.

3. Sift dry ingredients into a large bowl.

4. Combine coconut milk, applesauce, oil and vanilla extract in a separate bowl. Add to dry ingredients, stirring until just combined. Fold in the grated apple and crystallized ginger.

5. Spoon batter into the muffin pan. Bake for 15 to 20 minutes, or until a toothpick inserted in a muffin comes out clean.

Salad Day, originally uploaded by speedvegan.

That’s what every co-op pickup day has become ! I love it.

Another Italian-themed dinner, originally uploaded by speedvegan.

Spaghetti and FatFree Vegan Kitchen’s Eggplant "Parmesan." It was delicious.

Farro con Verdure, originally uploaded by speedvegan.

Farro is a grain we discovered during our trip to Italy. We’re not sure what it is exactly. Some say it’s spelt while others disagree, so I’ll just call it farro. The bottom line is that it is delicious, like a cross between brown rice and wheat berries. It’s available at Whole Foods if you feel like trying this recipe.

1 carrot, peeled and cut into small chunks
1/2 bunch asparagus, cut into small chunks
2 portabello mushrooms, cut into small chunks
8 oz extra firm tofu, cut into small cubes
1/2 yellow onion, chopped
2 cloves garlic, minced
4 tbsp olive oil, divided
1 tbsp dried basil
1 tsp sea salt
fresh ground pepper, to taste
1 cup farro
1 tbsp balsamic vinegar

1. Preheat the oven to 400 degrees.

2. Combine the carrots, asparagus, mushrooms, tofu, onion and garlic in a large bowl. Add 2 tablespoons of olive oil, salt, and pepper, and toss to coat. Spread the vegetables on a baking dish and roast for 15 minutes. Stir once and cook for another 10 minutes.

3. Meanwhile, bring 2 cups of water to boil, season with salt, and add the farro. Bring to a simmer and cover. Cook for 15 to 20 minutes, until soft but still chewy in the center. Drain.

4. Combine the cooked farro and vegetables. Whisk together the remaining 2 tablespoons of olive oil with the balsamic vinegar, seasoning with salt and pepper, and drizzle over the farro mixture.

Serve warm and enjoy with a glass of good red wine !

Dinner at La Sana Gola, Milano, originally uploaded by speedvegan.

Delicious !