Gingerbread Muffins

DF, V, VG

You might not think to make gingerbread in the summer, but why not?  It’s delicious.  Sure I didn’t make a gingerbread house or gingerbread men and women, but I did make muffins.  Nothing wrong with that.  Top with a little powdered sugar and/or raspberry jam and you have one amazing breakfast or snack.

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Gingerbread Muffins
1/2 sugar
1/2 c vegetable oil
1/4 c molasses
2 eggs
1 tsp vanilla
1/2 c water
1 3/4 c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 tbs ground ginger
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg

Preheat oven to 350 degrees. In a large bowl mix sugar and vegetable oil until thoroughly mixed.  Add molasses, eggs, vanilla, and water.  Mix then set aside.  In another bowl add flour, baking powder, baking soda, salt, ground ginger, cinnamon, ground cloves, and nutmeg; whisk to combine.  Slowly incorporate flour mixture into the sugar and oil mixture until just combined.  Pour evenly into a muffin pan with paper liners, making 12 muffins.  Bake for 20-25 minutes.

Carrot Salad

DF, V, VG, GF

Love veggies, but tired of lettuce salads?  Try carrot salad.  This dish basically has all the best stuff anyway, no reason to muddy the water with lettuce.  Great on the side of burgers, and quite frankly probably even better on top.  Try something different and make this carrot salad.

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Carrot Salad
4 carrots, about 2-3 c, shredded
1/4 c craisins
1/3 c pineapple, chopped
4 scallions, chopped
1/4 c mayonnaise (or vegenaise)
2 tbs olive oil
1/2 tbs red wine vinegar
1/2 tbs agave

In a large bowl add shredded carrots, craisins, pineapple, and scallions; toss then set aside.  In a small bowl whisk mayonnaise, olive oil, red wine vinegar, and agave.  Season with salt and pepper to taste then toss with carrot mixture.

Maple Baked Lentils

DF, V, VG

I love lentils, not even really sure why, but they are amazing.  I love to make them in soup, but I thought why not make them like beans and bake them with some maple syrup.  Doesn’t that just sound irresistible?  They were almost too pretty to eat.  Almost being the key word.

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Maple Baked Lentils
1 c onion, diced
2 garlic clove, minced
1 bay leaf
1/2 tsp dry mustard
1/8 tsp ground ginger
1 tbs molasses
2 tbs maple syrup
3 c chicken or veggie broth
1 c dry lentils
1/3 c breadcrumbs
2 tsp olive oil

Preheat the oven to 350 degrees.  Heat oil in a pot over medium heat.  Add onion, garlic, bay leaf, dry mustard, and ground ginger.  Season with salt and pepper to taste, cook for 3 minutes.  Add molasses, maple syrup, chicken broth and lentils.  Bring mixture to a boil, reduce to simmer and cook for 30 minutes.  Ladle lentils into baking dish, set aside.  In a small bowl add breadcrumbs with olive oil, stir to combine.  Top lentils with breadcrumb mixture.  Bake for 30 minutes.