Wow. I won't lie, I totally forgot about this blog. This year has been insane. Relationships have died, school has been crazy and then calm, new friendships have started. It's been a roller coaster ride that has only recently become something that's more good than bad.
Having said that, recently I've made a few things that are absolutely delicious. Have I shared them with other people? Oh, yes. So, I'll take it one step further and I'll share with you as well. The first recipe is for mock tuna salad. When I shared it with a new acquaintance she was so excited about it that she managed to save some of it for her mother to try. As far as ease goes, I don't think you can get much easier than this recipe, even if you choose to make it with dried chickpeas instead of canned.
1(15 oz.) can chick-peas, drained (or 1.5 c. cooked)
1/4 cup vegan mayonnaise
1/3 cup minced celery
2.5 T. minced dill pickle (about 1 pickle-slice, give or take)
1/2 T. nutritional yeast
1 green onion, chopped
1 t. soy sauce
pepper, to taste
Combine in a (1) food processor (the easy way) OR (2) in a bowl and manually mash it with a fork.
That stuff's pretty amazing. I actually don't use any of the amounts listed above - I just wing it. I also deviate from that by adding mustard for an extra zing. Before I went veg I used to make tuna salad with mustard instead of mayo... apparently I'm very unusual in that respect (I have yet to meet anyone else who did that), but it's really effing tasty.
The other delicious thing I've made and shared this week were pumpkin cranberry walnut muffins. Now, I've been dying to make cranberry walnut muffins for weeks. Every recipe I found for them included vegan yogurt and I refuse to buy that shit. So, I haven't been able to get my cranberry walnut baked good fix. Yesterday, however, while I was looking for a good recipe for morning muffins in my Vegan With a Vengeance cookbook, I saw that the Pumpkin Muffins recipe had an optional cranberry/walnut add-in. I thought: I love pumpkin muffins, I love cranberry-walnut muffins, could they be just as great together?! And, to some, they are. I added a cup of the cranberry-walnut mixture at the very end, but here is the recipe for the pumpkin muffins themselves.
1 3/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix)
1/2 cup soy milk
1/2 cup vegetable oil
2 tablespoons molasses
Preheat oven to 400°F. Lightly grease a twelve-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 muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.
The only thing I suggest for that recipe is to sift the spices. I didn't do that and ended up with a few random spots of muffin that were solid clove or allspice and that's just way too intense for my mouth.
If you run across any wonderful recipes worth sharing, I'd love to see them! I love food an unreal amount.
Until next time...