Apple Pie-Crumb Cake Muffins

Apple Pie-Crumb Cake Muffins

From Vegan with a Vengeance by Isa Chandra Moskowitz

For Muffins

1 1/2 C. Flour

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground allspice

1/8 tsp ground cloves

1/4 tsp salt

3/4 C. apple cider (As a substitution I've used a combination of Orange Juice and soy milk - plain or vanilla)

1/3 C. canola oil

1 tsp vanilla extract

1/2 C. grated apple

1/2 C. chopped apple (1/4" pieces)

For Topping:

1/4 C. all-purpose flour

1/4 C. brown sugar

1/2 tsp ground cinnamon

1/4 tsp ground allspice

Pinch of salt

2 TBS canola oil

Prepare the topping by mixing all the dry ingredients together in a small bowl. Drizzle the oil in while mixing with your fingertips until crumbs form. Set aside.

Preheat oven to 375F, lightly grease a 12-muffin tin.

In a large bowl, sift together the flour, sugar, baking powder, baking soda, spices, and salt. Create a well in the center and add the apple cider, oil, and vanilla. Mix, then fold in the grated and chopped apple.

Fill each muffin cup two-thirds full. Sprinkle the crumb topping over each muffin. Bake for 22 minutes. 

The Best Pumpkin Muffins

The Best Pumpkin Muffins

From Vegan with a Vengeance by Isa Chandra Moskowitz

1 3/4 C. all-purpose flour

1 1/4 C. sugar

1 TBS baking powder

1/4 tsp salt

1 tsp ground cinnamon

1/2 tsp ground or freshly grated nutmeg

1/2 tsp ground ginger

1/4 tsp ground allspice

1/8 tsp ground cloves

1 C. pureed pumpkin (Fresh or From a Can - not pumpkin pie mix)

1/2 C. soy milk

1/2 C. vegetable oil

2 TBS molasses

Preheat oven to 400F. Lightly grease a 12-muffin tin

Sift together flour, sugar baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix. 

Fill the cups two-thirds full. Bake 18-20 minutes, until a toothpick or knife inserted in the center comes our clean.

Variation

Fold in a cup of either chopped fresh cranberries or chopped walnuts, or a mixture of the two. 

Mocha Chip Muffins

Mocha Chip Muffins

From Vegan with a Vengeance by Isa Chandra Moskowitz

1 1/2 C. all-purpose flour

3/4 C. sugar

1/4 C. cocoa powder

2 1/2 tsp baking powder

1/2 tsp salt

2 tsp instant coffee powder

1 C. soy milk

1/2 C. canola oil

3 TBS soy yogurt

1 tsp vanilla extract

1/2 C. chocolate chips

Preheat oven to 375F. Lightly grease 12-muffin tin.

In a large bowl, sift together flour, sugar, cocoa powder, baking powder, and salt. Mix in the instant coffee powder.

In a separate bowl, whisk together the soy milk, oil, yogurt, and vanilla.

Pour the wet ingredients into the dry and mix until the dry ingredients are moistened. Fold in the chocolate chips. FIll the muffins cups three-quarters full. Bake 18-20 minutes, or until a toothpick or knife inserted into the center of one comes out clean. 

Sunny Blueberry-Corn Muffins

Sunny Blueberry-Corn Muffins

From Vegan with a Vengeance by Isa Chandra Moskowitz

1 C. all-purpose flour

1 C. cornmeal

1 TBS baking powder

1/2 tsp salt

1/3 C. sugar

1/2 C. corn or vegetable oil

3/4 C. soy milk

2 TBS soy yogurt

1 tsp vanilla extract

Finely grated zest of 1 lemon

1 1/4 C. blueberries

Preheat oven to 400F. Lightly grease a 12-muffin tin.

In a large bowl, sift together the flour, cornmeal, baking powder, salt, and sugar. In a separate bowl, whisk together the oil, soy milk, soy yogurt, vanilla, and lemon zest. With a wooden spoon, fold the wet ingredients into the dry. FOld in the blueberries, being careful not to overmix. 

Fill each muffin cup three-quarters full. Bake for 20-25 minutes, until a toothpick or knife inserted in the center of one comes out clean. Serve warm. 

Ginger-Raisin Bran Muffins

Ginger-Raisin Bran Muffins

From Vegan with a Vengeance by Isa Chandra Moskowitz

1/2 C. raisins

1 1/2 C. all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 C. sugar

2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp salt

3/4 C. bran

1 1/4 C. rice or soy milk

1/3 C. canola oil

1 tsp vanilla extract

1/4 C. crystallized ginger

Preheat oven to 400F. Lightly grease a 12-muffin tin. Soak the raisins in hot water to cover, set aside.

In a large mixing bowl sit together the flour, baking powder, baking soda, sugar, ginger, cinnamon, and salt. Mix in the bran. Create a well in the venter and add the rice milk, oil, and vanilla. Mix with a wooden spoon just until combined. Drain the raisins and fold them in along with the crystallized ginger.

Fill each muffin cup most of the way full and bake for 20-22 minutes, until a toothpick or knife inserted in the center comes out clean. 

Lemon-Poppy Seed Muffins

Lemon-Poppy Seed Muffins

From Vegan with a Vengeance by Isa Chandra Moskowitz

1 3/4  C. all-purpose four

1/4 C. sugar

1 TBS baking powder

1/4 tsp salt

1/3 C. canola oil

3/4 C. rice or soy milk

1 (6 oz) container soy yogurt, plain or vanilla

1 tsp vanilla extract

2 TBS finely grated lemon zest (zest from 2 lemons)

1 TBS poppy seeds

Preheat oven to 400F. 

In a large bowl, sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the oil, rice milk, yogurt, and vanilla.  Add the lemon zest to the wet ingredients. Fold the wet ingredients into the dry; halfway through mixing fold in the poppy seeds

Spray a 12-muffin tin with non-stick cooking spray. Fill each cup two-thirds full. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Serve warm. 

Glazed Orange Scones

Glazed Orange Scones

From Vegan with a Vengeance by Isa Chandra Moskowitz

1/2 C. soy cream (rice or soy milk make a fine substitution)

3/4 C. rice or soy milk

1 TBS apple cider vinegar

3 C. all-purpose flour

1/3 C. sugar

2 TBS baking powder

1/4 tsp salt

1/3 C. vegetable oil

3 TBS finely grated orange zest

Orange Glaze (recipe follows)

Preheat oven to 400F. Lightly grease a cookie sheet.

In a measuring cup combine the soy cream, rice milk, and vinegar, set aside.

In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Add the rice milk mixture, oil, and orange zest; mix until just combined; the dough should be clumpy and not sticky. Even if there is still a light dusting of flour it's okay. 

Divide the dough in tow. Knead one portion few times, then form into a 6-inch disk. Cut the disk into six slices (pizza style), and place each slice on the prepared cookie sheet. Do the same with the remaining dough. Bake for 12-15 minutes, until slightly browned on the bottom and firm on top. Transfer to a cooking rack. 

When cool, transfer to parchment paper. Pour about 2 TBS Orange Glaze over the scones; let the tops set before eating. 

Orange Glaze

1 C. confectioners' sugar

2 TBS non-hydrogenated margarine, melted

2 TBS fresh orange juice

1 tsp finely grated orange zest

Sift the confectioners' sugar into a mixing bowl; add all other ingredients and mix until smooth. 

Scones

Scones

From Vegan with a Vengeance by Isa Chandra Moskowitz

3 C. all-purpose flour

2 TBS baking powder

1/4 C. sugar, plus an extra tsp for sprinkling the tops

1/4 tsp salt

1/3 C. vegetable oil

1/2 C. soy cream (rice or soy milk makes a fine substitution)

3/4 C. rice or soy milk plus 2 tsp apple cider vinegar

Preheat oven to 400F. Light grease a cookie sheet.

In a large mixing bowl, sift together the flour, baking powder, sugar, and salt. Add the oil, soy cream, and rice milk. Mix until just combined; the dough should be clumpy and not sticky. Even if there is still a light dusting of flour, that's okay. 

Drop by 1/4 cupfuls onto the greased cookie sheet and bat the tops just a bit to round the out. Sprinkle with a bit of sugar. Bake 12-15 minutes, until slightly browned on the bottom and firm on the top.

Variations

Berry Scones: Fold in 1 1/2 C. of fresh berries.

Chocolate Chip Scones: Add 1 tsp of vanilla extract to the liquid ingredients, add 2 TBS of sugar, fold in 1 C. of chocolate chips.

Maple Walnut: Add 2 tsp of maple extract to the liquid ingredients, add 2 TBS of sugar, fold in 1 1/2 C. of walnuts.

Pancakes

Pancakes

From Vegan with a Vengeance by Isa Chandra Moskowitz

1 1/4 C. all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon (optional)

2 TBS canola oil, plus oil for the pan

1/3 C. water

1 to 1 1/4 C. plain rice or soy milk

1 tsp vanilla extract

2 TBS pure maple syrup

Oil a large skillet and preheat over medium-hight heat about 2 minutes.

Sift together the flour, baking powder, and salt, and cinnamon, if using. In a separate bowl, combine all the other ingredients. Adding wet ingredients to dry, mix until just combined. Do not overmix or the pancakes will be tough. a couple of lumps are okay. 

Cook pancakes until browned on the bottom and bubbles form on top, about 4 minutes. Turn the pancakes over and cook until the bottoms are browned and the pancakes are barely firm to touch. Transfer to individual plates. Repeat with remaining batter, adding more oil to the pan as needed. 

Variations

Raspberry Lime: Fold in 1 C. of fresh raspberries and 1 TBS of finely grated lim zest

Blueberry: Fold in 1 C. of fresh blueberries. 

"Fronch" Toast

"Fronch" Toast

From Vegan with a Vengeance by Isa Chandra Moskowitz

Loaf of Italian or French bread, baguette shaped, preferably stale

1/2 C soy creamer *rice or soy milk would make a good substitution, preferably rice)

1/2 C rice milk or plain soy milk

2 TBS cornstarch

1/4 C Chickpea flour

Several tablespoons canola or vegetable oil

Slice the bread into 1-inch rounds. The bread should be a bit stale; if not, leave the slices out overnight or put them in a 350F oven for 3-4 minutes to dry the out—you don't want to toast them. (If you're in a rush, feel free to skip this step—the French Toast will still taste good.)

Pour the soy creamer and rice milk into a wide, shallow bowl. Mix in the cornstarch and stir until dissolved Add the chickpea flour and mix until it is mostly absorbed; some lumps are okay. 

Heat a nonstick skill t over medium-high heat. Add enough oil to create a thin layer on the bottom (a tablespoon or two).

Soak the bread slices (as many as will fit into your pan) in the mixture and transfer to the skillet. Cook each side for about 2 minutes; if they are not brown enough when you flip them, heat for 1 or 2 more minutes on each side. They should be golden brown with flecks of dark brown. Serve immediately. Serve with fresh berries, slicked bananas, and pure maple syrup. 

Herb-Roasted Potatoes

Herb-Roasted Potatoes

From: Vegan with a Vengeance by Isa Chandra Moskowitz

3 lbs small red potatoes, halved widthwise

1 medium onion, quartered and sliced 1/2 inch thick

1/4 C olive oil

2 tsp coarse sea salt

Several dashed fresh black pepper

4 tsp rosemary, chopped

4 tsp chopped fresh thyme

Preheat oven to 450F. Divide the potatoes and onions between two rimmed baking pans or a large rimmed baking sheet, sprinkle with oil and then salt and pepper, and toss to coat (I find its easiest to use your hands for this). Roast for 35 minutes. Remove from oven, sprinkle with the herbs toss to coat. Return to oven and roast until brown and tender about 20 minutes longer.