Vegan Morning Glory Muffins

Not all of us greet the morning as a glorious occasion, but these muffins live up to the promise of a glorious morning and are sure to brighten even the most dismal awakenings. Delectably moist and spiced up like a pumpkin pie, lots of textures and flavors are present in these multi-layered bites of goodness. Nutty undertones mingle with the aromatic spices, while the natural sweetness of the fruit and pumpkin tantalizes the palate in a gentle and soothing way. Walnuts add a bit of crunch to complete the experience. Each small bite is a delight. Serving one up with a cup of tea or coffee is a healthy way to start your morning or enjoy for a morning or afternoon snack.

Complimented by nutty undertones and natural sweetness from the fruit, these beauties are moist with a bit of earthy crunch from walnuts, natural sweetness from pineapple, apple, raisins and coconut.

Vegan Morning Glory Muffins

Recipe by Lisa Turner Published on February 27, 2017 All vegan spiced morning glory muffins packed pumpkin, fruit and nut morning goodness Print this recipe Ingredients: 1 1/4 cup all-purpose spelt or unbleached white flour 1 cup whole wheat pastry flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/8 teaspoon ground cardamon 1/8 teaspoon ground cloves 1/2 teaspoon sea salt 1/2 cup sesame or olive oil 2/3 to 3/4 cup coconut sugar, to taste 1/2 cup almond milk 3/4 cup unsweetened and unspiced pumpkin purée 1/2 cup pineapple chunks 1/3 cup carrot, grated 1/3 cup apple, grated 1/3 cup walnuts, chopped 1/3 cup dried unsweetened grated coconut 1/3 cup raisins Instructions: Grease or line 12 standard muffin cups. Preheat an oven to 400°. In a large bowl, whisk together the flour, baking powder, ground spices and salt. Make a well in the center of the dry ingredients. In another bowl, combine the oil, sugar, milk, pumpkin, pineapple, carrot and apple. Pour into the dry ingredients and stir just to combine. Fold in the walnuts, coconut and raisins. Spoon the batter evenly into the prepared muffin cups. Bake for 20 to 25 minutes until golden and a cake tester inserted into the middle of a muffin comes out clean. Remove from the oven and let cool in the pan for 5 minutes before removing to a wire rack to cool. Serve warm or at room temperature, and store any remaining muffins in an airtight container. Makes 12 muffins

Other muffin recipes to enjoy from Lisa's Kitchen:
Classic Blueberry Muffins
Gluten-Free Gingerbread Muffins
Spiced Pear Muffins
Savory Pumpkin Cornbread Muffins

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Homemade Fruit and Nut Maple Granola

There is nothing quite like homemade granola as I can now assert with confidence, having finally made my own. It's not something I eat all that often, but it does make for a healthy treat, quick breakfast or travel along snack. Granola is especially delightful served up with a good helping of almond milk or yogurt and topped with fresh berries. It's a fine way to enjoy a generous serving of fiber, protein and essential nutrients too.

The advantages of making your own granola in your own kitchen are many. To begin with, it's less expensive than purchasing packaged granola that too often contain additives and refined sweeteners, that are overly sweet, and that are sometimes rather stale tasting. In addition, it takes hardly anytime at all to prepare a fair-size batch that keeps well if kept in a well-sealed container for a good many weeks. Simply mix up your ingredients and bake at a low temperature for less than an hour. Your kitchen will become wonderfully fragrant and you'll want a few nibbles before the pan is even cool.

Assembling your own also means you have total control of the quality, choice and variety of the mixture. Use whatever combination of grains, nuts, seeds and fruits and sweeteners that suit your fancy. For sweetener, I used maple syrup, a little bit of coconut sugar, and molasses for a deep and earthy, almost smoky flavor. Having a staple supply of nuts and dried fruits on hand makes the possibilities endless. I will likely never purchase store-bought granola again.

Homemade Fruit and Nut Maple Granola

Recipe by Lisa Turner Published on February 18, 2017 Easy homemade nut and dried fruit granola packed with maple and molasses flavor, protein, fiber and plenty of essential nutrients Print this recipe Ingredients: 2 2/3 cup rolled oats 1/2 cup pecans, roughly chopped 1/2 cup walnuts, roughly chopped 1/2 cup raw almonds, roughly chopped 1/4 cup raw sunflower seeds 1/4 cup hemp or flax seeds 1/2 cup dried unsweetened grated coconut 1 teaspoon ground cinnamon 1/2 teaspoon ground cardamon 1/4 teaspoon ground nutmeg 1 teaspoon sea salt   1/3 cup maple syrup 1 tablespoon molasses 2 tablespoon coconut oil 2 tablespoons coconut or brown sugar 2 teaspoons vanilla   1/2 cup raisins 1/2 cup dried apricots, chopped 1/2 cup dried cherries, chopped 1/4 cup dried cranberries Instructions: Line a large baking sheet with parchment paper and preheat an oven to 300°. In a large bowl, combine the oats, nuts, sunflower seeds, hemp or flax seeds, grated coconut, cinnamon, cardamon, nutmeg and salt. In a small saucepan, combine the maple syrup, molasses, coconut oil, sugar and vanilla. Gently heat this mixture over low heat, stirring often, for about 5 minutes until the coconut oil and sugar are melted. Pour this mixture into the dry ingredients. Spread the mixture evenly onto the prepared baking sheet. Bake for 25 minutes. Remove the pan from the oven and stir the mixture up well, again taking care to spread evenly. Return the pan to the oven and bake for another 15 to 20 minutes, until the mixture is browned and crisped up. Remove the pan from the oven and let sit for 10 minutes and then stir in the dried fruit. Let the granola cool completely before transferring to a well-sealed glass jar for keeping. Makes 1 large baking sheet of granola or 8 cups

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Creamy Peanut Butter Chickpea & Squash Curry

Though I embrace nearly every legume with open arms and a hungry tummy, my pantry being a concrete overflowing testament to that statement, if I absolutely had to choose a favorite, say a desert island essential, I would say buttery soft, plump, and infinitely versatile chickpeas are always a consideration when it comes to meal planning.

Spice them up, mash them up, make them into hummus, little bites, even desserts, one of my latest experiments was a fusion-style dish that also features peanut butter for extra protein and legume goodness.

If you haven't used peanut butter in a savory dish before, you are missing out. The texture, creaminess and protein count is unmatched. Squash fills things out nicely here, and not to be missed are the spices, red pepper and sprinkling of fresh cilantro and zesty lime.

Creamy Peanut Butter Chickpea & Squash Curry

Recipe by Lisa Turner Cuisine: Indian Published on February 14, 2017 A warming and creamy chickpea and acorn squash curry simmered in a thick spiced peanut butter and tomato gravy Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1 small onion, chopped 2 cloves garlic, chopped 1-inch fresh ginger, chopped 2 green or red chilies, seeded and chopped 1/2 tablespoon sesame or other cooking oil 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/4 teaspoon ground cloves 1/4 teaspoon cayenne 2 tomatoes, chopped 2/3 cup coconut milk 1 1/2 cup water 1/3 cup natural peanut butter or almond butter 1 medium carrot, sliced 1 1/4 cup acorn squash, diced 1 teaspoon coconut sugar (optional) 1/2 teaspoon garam masala 1 red bell pepper, seeded and chopped juice from 1 lime (2 tablespoons) small handful of cilantro, chopped (optional) 1 teaspoon sea sal or to taste fresh cracked black pepper to taste Instructions: Rinse the chickpeas and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer until soft — 1 to 1 1/2 hours. While the beans are boiling, combine the onion, garlic, ginger and chilies in a small blender or food processor and process with a few tablespoons of water to make a thick paste. Heat the oil in a large saucepan over medium heat. When hot, add the turmeric, cumin, coriander, cinnamon, cardamom, cloves and cayenne. Stir for 1 minute until fragrant. Stir in the onion and ginger paste and cook, stirring often, for about 5 minutes. Now stir in the tomatoes and simmer for another few minutes to thicken. Whisk in the coconut milk, water and peanut butter until smooth. Stir in the carrot and squash, sugar if using, chickpeas and garam masala. Bring to a gentle boil, reduce the heat to medium-low, and cover. Simmer for 5 minutes. Mix in the red pepper, cover, and simmer for another 5 minutes or until the curry has thickened and the vegetables are tender. Add more water if necessary to achieve your desired consistency. Stir in the lime juice, cilantro if using, salt and pepper. Simmer for another few minutes and then turn off the heat. Serve hot with fresh cooked white rice or other cooked grains such as millet or brown rice. Makes 6 servings

I'm sharing this recipe with Jac's weekly Meat Free Mondays.

Other savory dishes featuring peanut butter:
Peanut Butter Rice
Nigerian Baked Beans
Sweet Fried Plantains and Coconut-Peanut Butter Sauce
Nigerian Red Kidney Bean Stew with a Peanut Sauce

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No-Bake Trail Mix Energy Bites

My approach to eating is to focus on small balanced meals and wholesome snacks and treats that can be enjoyed throughout the day. I always focus on variety and quality ingredients to ensure that my digestive system is not overly taxed and additionally that I'm getting a wide range of nutrients from different sources.

This brings me to these little trail mix bites that are easy to prepare and packed right full of protein. You really only need one to provide a boost of energy.

They travel well on the trail, are well suited to take along for an addition to lunch, or just enjoyed when you are wanting a snack right inside when it's too miserable to want to go on a trek. It's always such a challenge to find anything decently nourishing and healthy to purchase when on a road trip, but if you plan ahead, it won't be necessary to stop for snacks.

No-Bake Trail Mix Energy Bites

Recipe by Lisa Turner Published on February 10, 2017 Easy trail mix style snacks packed with wholesome oat, seed and dried fruit energy Print this recipe Ingredients: 1 1/4 cups rolled oats 3/4 cup pitted dates, roughly chopped 1/2 cup raw almonds 1/2 cup raw cashews 1/2 cup dried cherries 1/4 cup dried cranberries 1/3 cup unsalted sunflower seeds 2 tablespoons chia seeds 1 tablespoon hemp seeds (optional) 2 tablespoons ground flax seed a few pinches of sea salt 2/3 cup dark chocolate, broken into pieces 1/3 cup raw honey 1/3 cup almond butter or natural peanut butter 1 teaspoon almond or vanilla extract Instructions: Grease or line 24 miniature muffin cups. In a food processor, pulse together the oats, dates, almonds, cashews, cherries, cranberries, sunflower seeds, chia seeds, hemp seeds if using, ground flax seed and salt until the oats are reduced to a fairly fine meal and the other ingredients are broken down. Add the chocolate and pulse a few more times. Now add the honey, almond or peanut butter and almond or vanilla extract. Process until the mixture clumps together. If necessary, add a bit more honey. Transfer the mixture evenly into the prepared muffin cups, pressing the mixture firmly so it holds together. Transfer to the freezer for 30 to 60 minutes to harden. Remove from the muffin cups and store in an airtight container in the refrigerator. Makes 24 servings

Other raw nourishment from Lisa's Vegetarian Kitchen:
Nut Bars with Dark Chocolate Chunks
No-Bake Almond and Cocoa Cherry Energy Bites
Cocoa Fruit Energy Bites
Quinoa Nut and Fruit Protein Bars

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Potato Patties Stuffed with Spiced Mushrooms and Green Peas

Potatoes are always a nourishing and comforting choice to serve up for dinner, and when they are shaped into heavenly patties with a mushroom and pea filling, complete with fresh dill and spices, and then baked or fried and topped with velvety tomato chutney, culinary bliss ensues. These were served up as a side, but honestly, if that was all I was going to eat for my evening meal, I would have been completely satisfied. Slightly crisp on the outside and soft inside, these succulent little bites were inspired by my potato patties stuffed with spiced green peas (aloo mattar tikki).

Potato Patties Stuffed with Spiced Mushrooms and Green Peas

Recipe by Lisa Turner Cuisine: Indian Published on February 7, 2017 Crisp golden fried potato patties stuffed with an Indian-spiced mushroom and green pea filling Print this recipe Ingredients: 3 large potatoes 1/2 teaspoon paprika sea salt and fresh ground black pepper to taste 2 tablespoons oil 1 small onion, diced 8 oz (225 g) button mushrooms, finely chopped 1 teaspoon ground cumin 2/3 teaspoon turmeric 1 teaspoon chili powder 1/4 teaspoon cayenne 1/4 teaspoon asafetida 1/3 cup frozen green peas, thawed juice from 1/2 lemon (1 1/2 tablespoons) 2/3 cup fresh dill, finely chopped 1/3 cup chickpea (besan) flour Instructions: Preheat an oven to 425°. Scrub the potatoes and poke a few times with a fork. Bake until they are just fork tender — about 45 minutes, depending on the size of your potatoes. Remove from the oven and set aside until cool enough to handle. (Alternately, you can peel and chop the potatoes and boil them until tender. After draining set aside.) Once the potatoes have cooled, peel and roughly chop. Transfer to a large bowl and mash with paprika and salt and pepper. Set aside. Heat 1 tablespoon of oil in a large heavy-bottomed skillet over medium-high heat. When hot, add the onion and sauté for a few minutes to soften. Add the mushrooms to the pan and cook, stirring occasionally, until the mushrooms begin to soften and loose their juices, about 10 minutes. Add the cumin, turmeric, chili powder, cayenne and asafetida, stir for a few seconds, and then add the peas and lemon juice. Cook for another few minutes until the liquid has evaporated. Turn off the heat, season with salt and pepper, and stir in the dill. Knead the potatoes with the flour until smooth. Divide into 8 to 10 portions. Rub your hands with a bit of oil and flatten each portion into a 1/2-inch thick small round. Spoon a heaping teaspoon of the mushroom and pea mixture onto the round and shape into a 2 1/2-inch patty. Repeat until each round is filled. Keep any leftover filling to serve alongside the patties or as a small side for another meal. In a large non-stick frying pan, heat the remaining tablespoon of oil over medium-low heat. When hot, add some of the patties to the pan, taking care not to crowd them (you will need to do this in batches, adding more oil as necessary). Fry for 10 to 15 minutes per side or until a golden crust forms. Transfer to a plate and keep warm in the oven while the remaining patties are frying. Serve hot with a tomato chutney or salsa. (Note: The patties can be baked instead. Line a baking sheet with parchment paper and preheat an oven to 350°. Place the patties on the baking sheet, brush with a little oil, and bake for 15 minutes. Brush with a bit more oil, gently flip, and bake for another 15 minutes.) Makes 8 to 10 2 1/2-inch patties

This is my contribution to Jac's popular Meat Free Mondays weekly event.

Other savory appetizers to enjoy from Lisa's Kitchen:
Spicy Baked Chickpea Koftas
Quinoa Potato Patties
Baked Mini Vegetable Chickpea Samosas
Savory Chana Dal Fritters with Tomatoes and Spices

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