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Vegan Chocolate Beet Muffins

I think that everyone needs their signature baked good. Unfortunately for me, I’ve never had one, and as a health-focused vegan, it has been hard to find recipes that fit the bill for nutrition while tasting delicious. That is, until I came across Minimalist Baker. This blog is my everything! I found two chocolate beet muffin/cupcake recipes and have fallen in love (as has Sasha, my toughest vegan critic!). I slightly adapted this one – replacing the all purpose flour with Bob’s Red Mill Gluten Free flour, using Stevia vs. sugar, canned beets, and adding Attune bar chocolate crumbles. Sasha gave them two big thumbs up. I highly recommend you give this recipe a try! If you do, please let me know what you think.
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Ingredients
  • 3/4 can of beets (pureed)
  • 1 cup unsweetened soy milk
  • 1 tsp white or apple cider vinegar
  • 
3/4 cup baking Stevia (or coconut sugar)
  • 1/4 cup melted coconut oil
  • 2 tsp pure vanilla extract
  • 1 cup + 1 heaping Tbsp gluten-free flour (or regular all-purpose if you don’t want them GF)
  • scant 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • pinch salt
  • 3 vegan Attune bars (found at Central Market or Whole Foods next to probiotic yogurts)

 Instructions

  1. Preheat oven to 375°F
  2. Open can of beets and puree them until they are in liquid form. Measure out 1/2 cup and set aside.
  3. Line a muffin pan with paper liners.
  4. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the Stevia, coconut oil, vanilla extract, and 1/2 cup beets and beat until foamy.
  5. Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.
  6. Put vegan Attune bars (amazing chocolate filled with antioxidants!) into Ziplock bag and break into small pieces with a wooden spoon. Pour small chocolate crumbles into the mix.
  7. Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they’ll stick to the wrapper.
  8. Once cooled, store in an airtight container to keep fresh. Optional: Dust with cocoa powder.Vegan-Chocolate-Chocolate-Chip-Muffins-minimalistbaker.com-vegan-chocolate

Recipe adapted from The Minimalist Baker (obsessed with her recipes!), and pictures are from here and here. If you try them, please let me know what you think!

Black-Bean-Beet Burger

I love black bean burgers (especially Adair Kitchen’s), and I love beet burgers (especially Tiny Boxwood’s). So the other day, I began to search the internet for the perfect black bean and beet burger. I found a number of recipes, but this one stuck out. I tried it. The burgers are heavenly. I made one swap – I replaced the rice for barley, and oat flour for quinoa flour. They still taste amazing. While I’m a full time vegetarian, Sasha only observes Meatless Mondays, so 3 black-bean-beet-burgers are packed in his lunchbox today. Pair them with whole wheat buns (for him), or bunless (for me), with a grilled veggie salad, and you’ve got the perfect meal.

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Patties (makes 6):
8 ounces beets, steamed or roasted and peeled*
1 (15 ounce) can garbanzo beans, washed and drained
1 (15 ounce) can black beans, washed and drained
1/2 cup cooked brown rice
1/4 cup rolled oat flour**
1/2 red onion, diced
2 garlic cloves, minced
1 teaspoon sumac
1 teaspoon dried thyme leaves
3/4 teaspoon ground cumin
1/4 teaspoon ground coriander
Salt
Pepper

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Pulse beets in a food processor until roughly chopped. Add beets to a large bowl, along with the garbanzo beans, black beans, brown rice, oat flour, red onion, garlic, sumac, thyme leaves, ground cumin and ground coriander. Mash with two forks until all the beans are incorporated. Salt and pepper to taste. (I added about one teaspoon of kosher salt and half of a teaspoon of pepper.)

Using a half cup measure, form six patties. Cover them with plastic wrap and transfer to the refrigerator to chill for 30 minutes. (Since we aren’t using egg to bind the mix, this step helps the patties hold together.) Melt butter or olive oil in a non-stick skillet. Toast the hamburger buns for 1-2 minutes. Remove and set aside. Add more butter or olive oil if needed. Add the patties and cook on both sides for 3-4 minutes and until the tops are lightly golden brown. Optional: Place slices of cheese on top of each burger and cook for 1 minute longer, until cheese is melted.

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Sprouted Kitchen: Almond Date Truffles

I absolutely adore cooking. I make Sasha dinner from scratch every single night. Since I’m a vegetarian and he’s not (except for Meatless Mondays), I’ll make the same dish for us, but add chicken, shrimp or salmon to the top of his meal, which makes life much easier. While I’m not a vegan, I don’t eat eggs, so baking has never, ever brought joy to my life like cooking has. I recently stumbled upon Sprouted Kitchen, the most amazing food blog ever, and found a host of amazing meatless recipes and eggless desserts. I am thrilled. The Almond Date Truffles, shown below will definitely be my first trial.

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Almond Date Truffles  // Makes 18

  • 20 Medjool dates, seeded and halved (plump and slightly glossy)
  • 1/2 tsp. vanilla extract
  • 1/3 cup creamy almond butter
  • 1/3 cup unsweetened shredded coconut
  • 1/3 cup plus 1 Tbsp. natural cocoa powder
  • 1/2 tsp. sea salt
  • 1 tsp. cinnamon
  • 1/3 cup toasted almonds, well chopped

Put the dates and vanilla in a food processor and run until a chunky paste forms. Add the almond butter and pulse a few more times. Add the coconut, cocoa powder, salt and cinnamon and pulse a few more times. The mixture should be a tad crumbly, but press between your fingers and stick together. If it seems too wet to hold in a ball, add more coconut, if too dry, add a touch more almond butter or a splash of water.

Roll a heaping Tbsp. of the mixture between your palms to form a ball. Repeat with remaining mixture. Put your chopped almonds on a plate and roll each truffle in the almonds (apply a bit of pressure to get them to adhere). Place the plate in the fridge to chill for at least an hour. Truffles will keep covered in the fridge for a couple weeks.

 

Recipe and pictures via Sprouted Kitchen

Houston Food + Drink Awards

Alison Cook just published her Top 100 Restaurants of 2013, and I was inspired to post my own “awards” of such. I came up with my own categories and picked winners (listed below). I’ve still got a few places that I’m dying to go to in the city, but these are my favorites to date. We are so blessed in this amazing foodie city (speaking of, read this article).

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Best Happy Hour: Anvil

Best Mimosas: Backstreet Cafe

Best Ladies-Who-Lunch: Tiny Boxwood

Best Girls Night: Canopy

Best Guys Night: Beavers

Best Lunch-to-Go: Relish (salad pictured above) and Zoe’s Kitchen

Best Dinner Atmosphere: Sparrow and Underbelly

Best Intimate (and Hipster) Vibe: Roost

Best Healthy Options: Harvest Grille

Best “Skinny” Cocktails: Cyclone Anaya’s

Best Sunday Brunch: Buffalo Grille and Rainbow Lodge

Best Farm-to-Market: Haven

Best Views: The Grove Rooftop and Brenner’s on the Bayou

Best Porch Area: Cedar Creek

Best BYOB: Jonathan’s The Rub and La Vista

Best Romantic Date Night: Mockingbird Bistro or Glass Wall

Best Asian: Uchi

Best Indian: Indika and Pondicheri

Best Italian: Coppa, Dolce Vita, and Giacomo’s

Best American: Benjy’s

Best Mexican: El Tiempo

Best Mediterranean: Island Grill

Best Middle Eastern: Maryz

Best French: Phillipe

Best Southern Cooking: Lucille’s

Best Bar Food: The Tasting Room

Best Bar(s): Anvil, Bar Boheme and Mongoose vs. Cobra

Best Coffee: Antidote and Catalina

Best Frozen Yogurt: Pinkberry

Best Vegetarian Options: Baba Yega and Field of Greens

Best Tofu Dish: Ruggles Green

Best Quinoa Dish: Latin Bites and Relish

Best Falafel: Brasil and Barnabys

Best Veggie Burger: Adair Kitchen

Best Brussels Sprouts: Benjy’s and Uchi

Notable missing from the list (and high on my list of places to go): Oxheart, Triniti, Revival Market, Radical Eats, RDG, Ouisie’s Table, Da Marco, Hugo’s, and Irma’s. Anyone up for dinner?

Bon appetit!

St. Germain + Oh So Beautiful Paper

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maximilian restoration

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the district sour

the district sour picture

district sour photo

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frenchgimletOh So Beautiful Paper just announced a summer cocktail series with St. Germain (um, what? dream collaboration come true). Nole has been posting fun St. Germain drinks for awhile, but these new recipes look amazing. I’m not drinking until the wedding, but you’d better believe that I’ll be trying all of these post-July 19! The illustrations and photography are also incredible.

Other St. Germain posts of mine:

Elderflower and a Paper Straw, Please!

Sipping in Style

St. Germain Cocktails

His and Hers Cocktails

Bar Boheme and Wine Cafe