From The Urban Vegan: Citrus Scented Berry Muffins and Rapini Paninis

Citrus Scented Berry Muffins

...except that I had local cherries in the freezer, so I used those. I asked the bottom shelf of my haphazardly packed freezer for berries, and it spit out sheets of nori and a block of adzuki beans. I didn't want to alter the recipe too much, so I opted for the more accessible cherries.

This muffin has nutritional value (soy flour and spelt flour make frequent appearances in UV) and tastes straight from the Blacksheep Bakery counter. Yeah, I like fluffy white bakery-style muffins, I'm human, but sometimes you want something more morning appropriate.

It's an easy recipe with a few extra special elements to give it that Urban Vegan edge.

I made these on one of Portland's first cool fall night, and my kitchen smelled wonderful.

Citrus Scened Cherry Muffins

Cafe Velo at the downtown farmers market

On Wednesday, I warmed one up in a toaster oven and had it with a cup of my

beloved Cafe Velo Stumptown from the nearby farmers market. I choose the Kenyan single origin roast, that promised the flavors of huckleberry cobbler and molasses.

The evening before, I made Rapini Paninis from The Urban Vegan for dinner. I used an organic french baguette from New Seasons and Mozzerella Cheezly. I thought for sure I wouldn't like this Cheezly after trying it from the fridge, but I'm satisfied & intrigued by it once melted. And how can you ever go wrong with rapini? Never.

Rapini Panini

Vegan Brunch: Bakery Style Marionberry Coconut Muffins

Folks, I'd like to introduce you to the result of last night's relaxing evening in: Marionberry Coconut Muffins based on the Bakery Style Berry Muffins in Vegan Brunch.

Their birth, er baking, topped off my first night home in a long stressful and glorious while delightfully. I started with a ton of housework, embarked into Season 3 of Dexter, hung out with my cats and hit the sack by 10pm! Did I mention delightful? I'm well rested!

These are made with hand picked marionberries I had frozen, lite coconut milk (leftover from a tester for Isa's in-progress 'healthy' cookbook!), almond extract and the addition of 1/4 cup of shredded coconut flakes. I used my 'big' muffin pan, a hand me down from the wonderful Julie Hasson, to bake them in.

Shockingly enough, I never made these during the Vegan Brunch testing last year, but feel free to check out my ultimate testing post here if you're interested in what I did make.

Portland SE Bake Sale 7/28 and this week in food

Thank you guys for visting my last post and visually experiencing the Red & Black dinner!

I also wanted to invite those who will be in town this weekend, to visit the Southeast Division/Clinton street fair, where I'll be somewhere selling some baked goods - giant cookies, neon cupcakes, mini tarts, bars and more.

I'll be selling on SE Division between SE 21st/22nd, in the Butler Promotions lot across from Red & Black Cafe. Come check it out if you can!!

I'm feeling silly, though content about the whole thing. Plus, it's sooo close to my apartment I can't complain.

Onto blueberry appreciation week:

Blueberry Banana Coconut Muffins. Low fat, low sugar, whole wheat white flour indeed.


Blueberry Raspberry waffle, with roasted garlic tofu scramble in the back.


Aaaand last night's dinner:

Grilled chicken style seitan, eggplant, portabella mushroom, tomato/basil mixture, toasted pine nuts and a side salad. The grilled pieces were marinated in pesto, white wine, olive oil, garlic & balsamic vinegar.


So, stop on by on Saturday if you have the chance!

I asked Tommy, do you like Cranberry muffins?

december 051
Originally uploaded by jdfunks.

Orange Cranberry ‘Buttermilk’ Muffins (adapted from The Food Network)

1 cup fresh cranberries
1/4 cup fresh organic orange juice
1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
3 tablespoons canola oil
4 tablespoons softened margarine
1 teaspoon grated organic orange zest
2/3 cup unrefined cane sugar, plus 1 tablespoon for topping, if desired
½ cup plain soy yogurt
¼ teaspoon vanilla
1/2 cup nondairy milk, I used hazelnut milk
½ tablespoon apple cider vinegar

Preheat the oven to 375 degrees F.

Add the apple cider vinegar to the nondairy milk, stir and set aside.

Lightly grease a 12 or 6 muffin tin with canola oil, or use muffin liners.
Sift together the flours, baking soda and sea salt.

Cream the oil, margarine and sugar. Add the vanilla, juice, rind and milk mixture and beat a couple times until incorporated.

Add the flour mixture to the margarine mixture in two batches. Fold in the cranberries. Do not over mix.

Use an ice cream scoop to put the batter evenly into the muffin tins.
Sprinkle the tops with sugar, if desired.

Bake until lightly golden, about 25 minutes.

These are not too sweet and just tart enough. The orange is not overwhelming, like the orange cranberry muffins of bad memories.
Try throwing in some chocolate chips, coconut and/or nuts!