#Vegetarian Whole Wheat, Flax and Oatmeal Super Muffin #Recipe

A vegetarian muffin recipe that is chocked full of fiber with flax, whole wheat flour and oatmeal. Add fruit and nuts for more fiber content.

Frustrated by not finding a recipe that was chocked full of fiber, yet still simple to put together; I created my own fiber rich vegetarian recipe. Feel free to adapt or add fruit and/or nuts. This recipe could also easily be adaptable to a vegan muffin recipe.

Ingredients:

1 cup whole wheat flour

1/2 cup ground flax

1/2 cup quick cooking oatmeal

1 tsp. baking powder

1/4 tsp. sea salt

1-2 tsp. sweetener (brown sugar)

1 egg

1 cup Soy milk (or vanilla soy milk)

1/4 cup Greek nonfat yogurt

Directions:
Pre-heat oven to 400 degrees.

1. Mix dry ingredients. Set aside
2. Beat egg slightly. Add yogurt and milk.
3. Add egg mixture to dry ingredients. Stir until moistened.
4. Spray muffin cups with oil.
5. Fill muffin cups 1/2- 3/4 way full, depending on desired muffin size.
6. Bake 11-15 minutes. Muffins are done when inserted toothpick comes out clean.

Baked Oatmeal with Fruit Recipe

I’m one of those people who loves to eat oatmeal…almost every day for breakfast. I prefer making my own with rolled oats on the stove instead of the quick-cooking instant cereal packets.

Favorite toppings are cinnamon and brown sugar, fresh blueberries, peaches or bananas. However, my absolute favorite type of oatmeal breakfast is Baked Oatmeal. The first time I ever had baked oatmeal was at a little coffee shop in Archbold, Ohio..best cup of coffee with the best wholesome breakfast in Northwest Ohio…if you’re ever in the area, stop by Carol Ann’s in Archbold.

In the meantime, try this recipe at home. Substitute your favorite kind of fruit as well as milk (I prefer soy milk over cow’s milk).

The original recipe can be found on SkinnyTaste.com

Baked Oatmeal with Fresh Peaches

You’ll need the following:

1 cup uncooked rolled oats
1-2 cups cubed ripe fresh peaches
1/4 cup chopped pecans
1/2 tsp baking powder
1/2 tsp cinnamon
pinch of salt
1-1/2 cups soy milk
1 egg
1 tsp vanilla extract

Baking Directions:

Preheat oven 375° F.  Lightly spray a 8 x 8″ or 9 x 9″ ceramic or glass baking dish with cooking spray; set aside.

Line the bottom of baking dish with cubed peaches. (Canned or fresh-frozen peaches can also be used, defrost frozen peaches & drain juice before adding to the dish.)

Combine the oats, nuts, baking powder, cinnamon, and salt in a medium bowl; stir together.  In a separate bowl, whisk together the milk, egg, and vanilla extract.

Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. 

Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven with milk or cream.

Vegetarian Black Bean and Tofu Chili Recipe

I’m sharing my famous Sneaky November Chili minus the ground beef. This crock pot favorite will sure put your mouth on fire, so be sure to have a cold beer or bread nearby to cool your taste buds.

Ingredients (Only approximate measurements here…suit to your tastes)

1 28 oz can stewed tomatoes

Spicy Vegetarian Black Bean and Tofu Chili

2 cans black beans
1 can chili or dark red beans
1 can tomato paste
2 T Oregano
1 T Chili Powder
2 tsp Cayenne Pepper
2 tsp Salt
Garlic cloves
1-2 chopped onions
1-2 chopped green peppers (or use red roasted peppers)
Garlic Salt
Pepper
1 package extra firm tofu (I cut into cubes and fried for extra firmness)

Put all ingredients into a crock pot and allow to simmer for 6 to 8 hours.

Add 1/4 cup red wine or favorite liquor for an extra spicy kick on the way down an hour before ready to serve.

Serve with shredded cheese, crackers, crusty bread, etc.

Freeze leftovers or eat within 3 days.

Beware this will be spicy after it leaves your mouth!

 

Thanksgiving without Turkey? Best Turkey-Free Recipes

I’ve heard more people talk about forgoing the turkey this year and opt for a Thanksgiving meal that is less work, and still delights the tastebuds. (This also includes forging the ham option too.)

Save a turkey and choose delicious vegetarian dishes instead for Thanksgiving this year.

My family and I have chosen to go the vegetarian route and not have a turkey or any other kind of meat this year. While everyone else is scrambling at the grocery stores (Saturday’s shopping at Aldi’s was just the beginning of the rush) to find the last package of celery, carrots or stuffing mix, I was stocking up on canned and fresh vegetables, breads and dairy products.

I found several other meal ideas for your annual family get-together on Thanksgiving that I’m sure you’ll love to try.

Vegetarian Thanksgiving Recipes from The Daily Green includes savory and colorful squash soups and side dishes along with desserts that will tickle your tastebuds and not tamper with your waistlines. Enjoy Basmati Rice Pudding and Carrot Pistachio cupcakes to name just a few. A few of these delicious recipes are vegan too (non dairy).

Tofu Turkey for Vegetarians from Natural Mom’s blog shares how to make a vegetarian turkey taste just like it’s bird counterpart. Tofurkeys are more common now, so you may be able to find one that already is complete with herbs and filling.

Simpler Eco-Friendly Thanksgiving ideas from The Ocean Girl Project really have a plethora of ideas and links to other sites that provide a wide variety of healthy, eco-friendly and simple recipe ideas for Thanksgiving whether you’re a vegetarian or not.

Also, remember, you don’t have to cook traditional Pilgrim and Native American meals for Thanksgiving. Make your own family traditions. One year we made a crockpot of chili and had homemade bread, another year we had a homemade Mexican feast (we lived in Arizona at the time) with authentic homemade tortillas and pumpkin pie, and this year we’re suggesting vegetable lasagna, bread, local wine and homemade desserts.

Don’t Waste Bruised Apples, Turn Them Into Applesauce

Bruised and Mushy Apples are Perfect for Making Homemade Applesauce

Apples for homemade applesauceI had a few apples left over from a farmer’s stand a couple weeks ago that had turned soft and less than desirable to eat on their own. However, I didn’t want to waste them, so I made a small batch of homemade applesauce.

I peeled the apples, but you can leave the peelings on if you like, it depends on the type of apples and your taste. Used my Pampered Chef apple core (another PC favorite) to remove the core and stem, then put them in a pan with just a little water, so they wouldn’t burn. Added a couple tablespoons of brown sugar – adjust for your sweet tooth and cinnamon. I like to use Vietnamese cinnamon because it is more concentrated, but use whatever you have; a teaspoon or 2 should suffice.

Cook apples in just a little water, cinnamon and brown sugar for a delicious homemade applesauce recipe.

Allow the apple mixture to simmer 10-15 minutes or longer depending on if you like your applesauce chunky or smooth. Stir and serve warm or refrigerate for another day. I don’t know the shelf-life of homemade vegetarian applesauce, but in my household it doesn’t matter because it’s eaten within just a couple days, if not the same day.

Use homemade applesauce over pancakes, waffles, ice cream/frozen yogurt, in plain yogurt, hot oatmeal or with graham crackers. However you eat it, you’ll know that you’re eating less sugar, fat and no preservatives.

Eat healthy and be green too, this vegetarian applesauce recipe is a treat the whole family can enjoy!