Happy Herbivore Blog

Whole Wheat, Fat-Free Fresh Cranberry-Orange Muffins Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

Every year I buy fresh cranberries as soon as I see them... and then they hang out in my freezer for weeks. Eventually, I start feeling wasteful and use them to make a relish or sauce - even though I'm not really a fan of either (we all have our preferences, right?). Like clockwork, I bought a bag of cranberries about 3 weeks ago and they've been hanging out in my crisper ever since. I checked on them this morning and noticed some of the berries had shriveled up and died. I felt too guilty moving them to the freezer, so I heated up the oven, grabbed a few oranges and came up with this great muffin recipe.

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Per Serving: 123 calories, fat 0g, cholesterol 0mg, carbohydrates 28g, protein 2g, fiber 3g

Recipe:Cran-Orange Muffins

Description

A tangy muffin that uses up leftover fresh cranberries.

Ingredients

Instructions

Preheat oven to 350F. Lightly spray muffin tin or paper cups to prevent sticking and set aside. In a large bowl, whisk flour, sugar, baking powder and salt together and set aside. Mash the banana really well using a fork or potato masher and set aside. Juice oranges (about 4 small oranges) and zest one of the rinds. Make a well in the flour mixture and pour in all remaining ingredients. Stir until just combined. Spoon batter into cups 3/4 full and bake 15-25 minutes, until a tooth pick inserted comes out clean (bake time varies on cranberry size and their natural moisture). Immediately transfer muffins to a wire rack and allow to cool.

Fat-Free Vegan French Toast Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

This French toast is where it's at. It's far too tasty for how easy and quick it is. You also won't believe its healthy! Nom Nom Nom!! This recipe comes together in minutes and it's quick enough to whip up a batch before work or school! You'll be so glad you did, I promise.

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Recipe:French Toast

Description

This French toast is where it’s at. It’s far too tasty for how easy and quick it is. Plus without the egg and frying oil, it's fat-free too!

Ingredients

Instructions

Cut bread diagonally and set aside. Heat non-stick griddle or flat pan. Whisk non-dairy milk with remaining ingredients in a shallow bowl. Quickly dip a few bread slices into wet mixture and cook for about 3 minutes on each side, repeating with leftover until no more bread is remaining. Garnish with powdered sugar and fresh fruit slices.

Vcon: Southwestern Corn Pudding

Posted by: Lindsay S. Nixon |

Ever since we had Vcon Po'boys, Scott's been asking me to make another batch of the Vcon Chile Cornmeal-Crusted Tofu (baked). I was worried a plate of tofu might be a little too boring, so I checked Vcon for side dish ideas. Southwestern Corn Pudding was recommended in the blurb about the tofu, and since I happened to have all of the ingredients on hand, I made it. vconcornpudding.JPG The Southwestern Corn Pudding is O.U.T.S.T.A.N.D.I.N.G. If fact, I'm tempted to say its the BEST recipe in Vcon and that's huge because I'm obsessed with Snobby Joes. For the pudding, I subbed in lite coconut milk, frozen corn, a small onion instead of the shallots and sauteed my veggies in water instead of oil. I also didn't cut up my bell pepper or jalapenos as small as suggested because Scott & I prefer "chunkier" food and my time was limited. However, the next time I make this (and there most certainly will be one), I will definitely take the time to finely chop everything. I have a funny feeling it would be a whole different and wonderful eating experience that way. vcontofupudding.JPG