Vegan Muffins on the Move Monday

Celine Steen and Tami Noyes started the Vegan Muffins on the Move blog to encourage people to share muffins with people once a month. Bake up a batch and take them to your mechanic or yoga class or work potluck. I've got the amazing cinnacrunch muffins from Tami's American Vegan Kitchen ready to go this month. Check out their blog for a new recipe every month or make up your own and then post back to let them know that a wave of vegan muffins is making its way across the globe!

Mr. Bran Bakes with Bisquick: Waffles

This is our final week with breakfast from Mr. Bran! This week he wanted to go with something classic and simple. Waffles:

2 c Bisquick
1 1/3 c soymilk
2 T oil
1/4 c. soy yogurt

Mix all together and cook in a waffle maker. Couldn't be easier.

The verdict: pretty dang good. Again, I served with apricot ginger preserves which I think improves the taste of most things.

Mr. Bran Bakes with Bisquick: Breakfast Pinwheels

Mr. Bran, top chef, has decided to help me out for Vegan Mofo by offering up some of his favorite recipes! Now, as we know thanks to Calpernia Addams, there is no shame in Bisquick. So each Thursday Mr. Bran will don his wee chef hat and mix up some Bisquick breakfast in the kitchen while I laze about on my chaise. This morning I will be huddled under blankets in bed while the pool boy makes tea. Mr. Bran emphatically does not do tea.

Today's recipe is for almond pinwheels:
2 1/4 c Bisquick
1/2 c soymilk
1 T Earth Balance softened
1/4 c sugar
1 t cinnamon
1/2 c almonds
1 T EB melted

-Mix the Bisquick and soymilk to form a soft dough. Knead a few times on a surface lightly dusted with flour or more Bisquick.
-Press or roll the dough out into an 8X11 rectangle.
-Spread the softened EB onto the dough. Mix the sugar, cinnamon and almonds together and then sprinkle on top of the EB.
-Roll up the dough on the 11 inch side to for a log. Slice into about 9-11 pieces and place on a baking sheet. Brush slices with melted EB
-Bake at 4oo degrees for about 8-10 minutes. Eat.

Mr. Bran exhausted after so much kitchen work.

The Verdict: These are pretty good. Bisquick makes really light baked goods so they are very airy.

Cookbook Favorites: Fifty Fifty Buns from American Vegan Kitchen

These buns are my go to for the seitan burgers I make so often. Wheaty but never heavy. From American Vegan Kitchen by Tamasin Noyes. many thanks to Tami for letting me re-print her recipe. I can't recommend this book enough. Support your vegan cookbook writers!


3/4 c soymilk, warmed
1 T agave
2 1/4 t dry yeast
1/4 c warm water
1 T ground flax
1 1/2 c all purpose flour
1 1/2 c white wheat flour
1 1/2 t salt
3 T canola oil
1 1/2 T sesame seeds

-In a small bowl combine the milk, agave and yeast and let sit about 5 minutes
-In another small bowl combine the flax and water and mix well
-In a large bowl combine the flours and salt and mix. Add the yeast mix, the flax mix and the oil and mix well. Knead for about 10 minutes on a floured surface and form into a ball. The dough should be smooth and elastic.
-Lightly oil a large bowl and place the dough ball inside, turning to coat with oil. Cover with a clean towel and let rise about 1 1/2 hours.
-Lightly oil a baking sheet. Divide the dough into 6 balls and flatten slightly on the sheet. Cover and rest about 10 minutes and then flatten again and bruch with water and sprinkle with sesame seeds. Cover the sheet with a towel and let rise about 1 hour.
-Preheat the oven to 375 and then bake for about 14-17 minutes.

(Used by permission. Recipe from American Vegan Kitchen by Tamasin Noyes (c) 2010.)

Mofo Monday: Food I Eat

Mondays are reserved for random food I make and eat. These are a baked seitan burger that I tested for Joni over at Just the Food. I make these a lot but since acquiring a metric tonne of Daiya I decided to use her original suggestion with these and stuff them. The first picture shows the burger mixture being divided into top and bottoms and getting a sprinkle of Daiya in between.

And here is the finished product, covered with the amazing Bar B Cutie sauce and a side of sauteed kale and carrots. Served up on 50/50 burger buns from American Vegan Kitchen. The buns will make a few appearances this month.



A side note for the day: The good man at I-40 Vegan has posted a picture of the scalloped corn and okra casserole I blogged about last week. Get your okra on, my friends. Also, send some of those rolls he made for today. They look fab.