Banana Cinnamon Muffins

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Banana Cinnamon Muffins
Banana Cinnamon Muffins

I made these muffins this morning.  The recipe came from my favorite cookbook, Kim Barnouin’s Ultimate Skinny Bitch Cookbook.  It was the first time I had made them and they came out super moist and delicious.  I made a few adjustments…I used a larger muffin tin and then baked them a little longer than what she called for. The crunchy topping absolutely makes the muffin extra special. Here’s how to make her muffins…

Banana Cinnamon Muffins

Ingredients:

1 1/2 cups almond milk

2 teaspoons apple cider vinegar

2  2/3 cups unbleached all-purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoons salt

2 1/2 teaspoons ground cinnamon, divided

1/3 cup Earth Balance at room temperature

3/4 cup evaporated cane sugar

1/4 cup vanilla soy yogurt

1 teaspoon pure vanilla extract

2 large bananas, mashed

1/3 cup chopped walnuts

1/4 cup firmly packed brown sugar

Directions:

Preheat the oven to 325.

In a small bowl, mix the milk and vinegar and let sit until curdled.  In a large bowl, mix together the flour, baking powder, baking soda, salt, 2 teaspoons of the cinnamon.

In a large bowl, beat the Earth Balance and sugar until fluffy.  Add the yogurt, milk mixture, and vanilla.  Beat until mixed well.  Pout the wet ingredients into the flour mixture and stir with a wooden spoon until just incorporated.  Stir in bananas.

In a small bowl, add the walnuts, brown sugar, and the remaining cinnamon.  Set aside.

Spoon the batter into paper filled liners in a large muffin pan until they are 2/3 full.  Bake 10 minutes.   Remove from the oven and add the walnut mixture to each muffin.  Return to the oven and bake 15- 20 minutes, or until toothpick comes out clean.  Place on a wire rack to cool.

 

Banana Cinnamon Muffin
Banana Cinnamon Muffin

 

cbmuffins2

 

 

 

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Vegan “Cream” of Mushroom Soup

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Vegan Cream of Mushroom Soup
Vegan Cream of Mushroom Soup

I love this recipe!  I discovered it watching a Jamie Oliver 15 minute meal episode last Saturday.  I changed a few things in his recipe but it is basically all his.  The great idea is that he uses arborio rice as the “cream” to thicken up the soup.  Here is how it goes.

Ingredients:

2 onions

3-4 tablespoons of olive oil

salt & pepper to taste

4 sprigs of thyme

1 tablespoon minced garlic

6 oz chopped Portobello mushrooms

1/3 cup arborio rice

1 quart of vegetable stock.

Directions:

Peal and chop 2 onions.  Sautee onions in a soup pot for 2-3minutes.

mushroom1

Add the salt pepper garlic, thyme sprigs and rice. Sautee for a few more minutes until the onions have softened.

mushroom2

Add the Stock and the mushrooms and simmer for about 15 minutes until the rice is cooked through.

mushroom3

Cool the soup and place in a blender.  Blend until smooth.  Return the soup to the pot on the stove and heat.  Serve hot with bread.

 

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Dining Vegan in Newport, RI

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Many people have asked me where I find vegan dishes when I dine in Newport.  Newport has so many great restaurants, unfortunately, there are no vegan restaurants in Newport at this time!  But the good news is that so many restaurants have at least one vegan dish on their menu I can enjoy. Here are a few of my favorites! 

The Best Burgers:

If you are looking for a casual atmosphere, I recommend Pour Judgement on Broadway. It has THE  BEST Black Bean Burger!  It is hand-made on site and totally to die for!  It comes with guacamole and a sour cream sauce, but be sure to ask for it without the sour cream.  The burger is so filling that I usually do not eat the bun.  The burger comes with fries or you can get a side of vegetables, both compliment the burger perfectly. 

Pour Judgement Bar & Grill
Pour Judgement Bar & Grill

Another awesome burger I found, is the California Quinoa burger at the Brick Alley Pub.  The delicious quinoa burger has a nice meaty texture.  It is served on Boston Bib lettuce with avocado and Pico de Gallo.  I’ll order their sweet potato fries as a treat to go with the burger.  Brick Alley Pub’s menu offers something for everyone, and I’m glad they have something for me!

Brick Alley Pub
Brick Alley Pub

 

Salvation Cafe has 2 lovely dishes on their menu just for vegans!  One is their Vegan Risotto with roasted oyster mushrooms, spinach, sun-dried tomatoes topped with arugula fennel salad with truffle vinaigrette.   It is delicious!  The other entree is their Pad Thai with spicy peanut noodles. I usually get mine with tofu. The best Pad Thai I’ve ever had! Many evenings I have dined there, they’ve offered some nightly vegan specials that I’ve ordered and enjoyed!

Pad Thai
Pad Thai
Salvation Cafe
Salvation Cafe

 

Another great Newport Restaurant destination is Diego’s Mexican Restaurant.   Last summer, I was a VERY new vegan.  Jay and I were on a long walk and decided to stop in at  Diego’s and have a bite to eat.  When I told the waitress I was vegan, her reply was “we cater to vegans!”  I couldn’t contain my smile!  I was extremely happy! The restaurant will substitute tofu out for meat and they have vegan cheese available to add to any of their dishes. One of my favorite dishes is their Baja Panzanella Salad .  I’ll usually order crispy tofu to go on top.  Crazy good!  Their Guacamole is made to order and must be part of your meal! 

Diegos
Diegos

 

Guacamole
Guacamole

 I’m always on the look-out for vegan meals.  Stay tuned…I’m sure there will be a part 2!

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Roasted Brussel Sprouts with Walnuts and Cranberries

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Roasted Brussel Sprouts with Walnuts and Cranberries
Roasted Brussel Sprouts with Walnuts and Cranberries

 

I ran this morning, and the whole time I was running I was thinking about brussel sprouts!  I had a little over a pound in my refrigerator, and I knew when I got home, that they were going to be my early lunch.  Here is how I fixed them.

Ingredients:

1  1/4 pound fresh brussel sprouts

1/4 teaspoon sea salt

8 turns of ground pepper

4 tablespoons olive oil

cooking spray

1/4 cup dried cranberries.

1/3 cup walnuts

Directions:

Pre-heat the oven to 400 degrees.  Wash brussel sprouts and pat dry. Remove the yellow outer leaves and cut off the ends.

cut brussel sprouts in 1/2.
cut brussel sprouts in 1/2.

Cut brussel sprouts in 1/2.

Place the brussel sprouts in a bowl.

place into a bowl
place into a bowl

 

Add to the brussel sprouts, the olive oil, salt and pepper.

Place the brussel sprouts on a cookie sheet cut-side down.

place face down on a cookie sheet
place face down on a cookie sheet

Bake in the oven for 20 minutes.  Remove from the oven and turn the brussel sprouts over to the other side.  Spray the baking sheet with the cooking spray so the cranberries and nuts don’t stick. Add the nuts and cranberries to the baking sheet with the brussel sprouts.

brussel sprouts, walnuts, cranberries
brussel sprouts, walnuts, cranberries

Return to the oven and cook 10 minutes more so the nuts can toast and the cranberries can soften and get warm.

Remove from the oven and serve immediately.

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Vegan Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal

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Slow-Cooker Overnight Steal Cut Oatmeal
Slow-Cooker Overnight Steal Cut Oatmeal

Today I’m going to Boston!  It is going to be such a great time.  Lots of shopping, and spending time with good friends!  It has been a long week at work and I’m looking forward to a fun day in “Beantown”.  So, last night I decided to put together a delicious oatmeal breakfast in my slow cooker so that when I woke up I could fuel up my body for the busy day.

I’ve seen many recipes about slow cooker oatmeal and decided to veganize one that I saw on The Yummy Life.  I included her recipe  at the bottom of my blog post.

Vegan Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal

Ingredients:

2 Granny Smith apples cut into 1/2 inch pieces (2 1/2  to 3 cups chopped)

1 -1/2 cups Almond Milk

1 -1/2 cups of water

1 Cup Steel-Cut oats

1 tablespoons of brown sugar

1-1/2 tablespoons Earth Balance

1/2 teaspoon cinnamon

1 tablespoon ground flax-seed

1/4 teaspoon salt

Optional toppings:  chopped walnuts, raisins, goji berries, blueberries, strawberries or anything you might like!

Directions:

Coat the inside of a slow cooker with cooking spray.  Add all the ingredients (except the optional toppings) to the slow cooker.  Stir, cover, and cook on low for approximately 7 hours.

What the oatmeal looks like in the morning.
What the oatmeal looks like in the morning.

Spoon oatmeal into bowls and add toppings if desired.  Store leftovers into refrigerator.  This recipe freezes well.

stealcut4

 

My favorite photos of Boston:

Boston
Boston

 

Fenway Park
Fenway Park
The famous Chinese Man
The famous Chinese Man

 

 

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Ruth Lynn

Hello! I'm Ruth Lynn. Welcome to Little Rhody Vegan.

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