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MY FAVORITE VEGETARIAN RECIPES

Banana Chocolate Protein Muffins

1/12/2021

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So what do you do with a couple of spotty bananas that you’ve put in your freezer (besides make an
amazing banana bread)? Try something new! 


I wanted to make some tasty muffins for my family’s breakfast but also wanted them to be a bit more robust in their nutritional profile. So I added a protein powder I thought would complement the flavors. I’m loving Four Sigmatic because it combines plant-based superfood proteins with adaptogenic mushrooms to create a tasty powder that’s easy to put in smoothies or baked goods. So here we go! 

3 Past-their-prime bananas (defrosted, if necessary)
⅓ cup Butter 
⅔ cup Sugar
2 Eggs
1 tsp Vanilla Extract

A pinch of Salt 
1 tsp Baking Soda 
1.4 oz Protein Powder (I used the Sweet Vanilla flavor for this one, but their Peanut Butter would also be awesome)
1- ½ Cups Flour 
A buncha Chocolate Chips 

Make sure your bananas are defrosted and mushy. ALSO, make sure your butter is melty and mushable (so take it out of the fridge a few hours before).  

Spray your muffin tins with an olive oil or coconut oil-based spray. Turn the oven on to 350. 

Put the mushy bananas and butter in a big bowl and smash them together (use a potato smasher, fork, whatever). Blend until it’s as creamy as possible.

Add sugar, egg and vanilla until combined. Stir in salt, baking soda and protein powder. 

Add flour and chocolate chips and combine, then divide the mixture into 12 muffin tins. 

Set the timer for 20 minutes and see how they look. Clean knife? Good. If not, add on a few minutes.  

Enjoy for a snack, dessert or breakfast!

​
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Banana Cream Pie

1/24/2011

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I’ve mentioned before that my dad is one of the world’s great pie makers, which fascinates people because how many fathers make pies? I don’t know how he got onto it, but he sure does love to do it. I think it’s sort of meditative.

I stayed with him over Christmas and asked to go through the whole process with him, to practice and watch his little finesse tricks. It was fun because a) he has a giant kitchen with lots of gadgets, b) he acted as my “prep cook” and got everything out and ready for me and c) he has a working dishwasher that makes cleaning up a lot easier than in my kitchen. I learned that when he’s making pies he keeps his ancient Betty Crocker cookbook out to follow along. Adorable.

Also, I should mention that this is one of my favorite desserts in the world. I made it for my birthday party the other night and everyone was more interested in the cake so I got the whole pie to myself which is just so much better because I get to reap the rewards of all my hard work.  

Graham Cracker Crust

(The crust is a slight variation on the crust I make for the Dutch Apple Pie)

9 sheets Graham Crackers (or one of the little internal packages in a box)

6 tbsp butter, melted

¼ cup sugar



Preheat oven to 375*. Put crackers in a ziploc bag and seal well, smashing with a rolling pin until crumby. Transfer to a medium bowl, and add butter and sugar, mixing with your hands if necessary to integrate.



Transfer the cracker and butter combination into a pie pan and press down evenly until it looks like a pie shell. Bake for about 8-10 minutes. Let cool before filling.

Slice three bananas onto the cooled crust.

Filling
2 cups Milk

1/3 cup Flour

¾ cup Sugar

¼ tsp Salt

3 Egg Yolks

2 tbsp butter

1 tsp vanilla

Put milk, flour, sugar and salt in a sauce pan, mix well and turn on medium heat. Stir occasionally, and bring to a boil. Stir consistently for two minutes (my dad even sets a timer). Temper in the egg yolks by adding a little of the mixture to the eggs, then pour everything back into the pan. Stir for another two minutes, or until thick.

Add butter and vanilla and stir again. Remove from heat and pour onto banana-filled crust. Set aside to cool.
 
Whipped cream
¾-1 cup whipping cream

Whip in a mixer until fluffy. Dollop on top of pie once it has set.

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Apple Cupcakes with Maple Cream Cheese Frosting

11/2/2009

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For my bf's birthday a few weeks ago I wanted to do something a little different, a little more autumn-like for dessert. We had some cream cheese frosting left over from a previous cupcake experience, so for mine, I used store-bought and mixed in the maple syrup. But you can also make it from scratch, ala Martha Stewart (where the original cupcake recipe is from), at the bottom. 

Cupcakes
2-1/4 cups Flour
2 tsp Baking Soda
2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1 tsp Salt
1/2 cup (1 stick) unsalted butter, softened
1-1/2 cups Sugar
2 large Eggs
1 tsp Vanilla Extract
4 cups coarsely grated Green Apples, such as Granny Smith (about 1-3/4 pounds)
 
Peel apples, then grate on a standard grater. Put grated apples in a sieve to allow some of the juices to drain.
 
Preheat oven to 350*. Line muffin tins with paper liners and set aside. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl, and set aside.
 
In an electric mixer, using the paddle attachment, mix butter and sugar on medium-high speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low, and mix in apples. Add flour mixture and mix until just combined.
 
Divide batter among lined cups, filling 2/3 of the way; bake until tops are springy to the touch, 18 to 20 minutes.
 
Let cool completely before frosting/icing with cream cheese frosting.
 
Frosting
8 oz. Cream Cheese, room temperature
8 tbsp (1 stick) Unsalted Butter, cut into pieces, room temperature
1 cup Powdered Sugar
1 tsp Vanilla Extract
1 tbsp Pure Maple Syrup
 
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Stir in powdered sugar, and continue beating until smooth. Add vanilla and maple syrup, and stir to combine.
 
You can either use as is and frost cupcakes, or heat up in microwave for 30 seconds to make a runny icing that can be drizzled over the top.  
 
 

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Poppyseed Bread

7/1/2009

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This makes two loaves–keep one and give the other one away. Or freeze the other one. Or eat it immediately because it’s that fricking good.

Bread:
3 cups Flour (use whole wheat for a heartier texture. You can even use half white and half whole wheat flour.)
3 cups Sugar
3 Eggs
1-1/2 cups Milk (soy or dairy)
1 cup Vegetable Oil
1-1/2 tsp Baking Powder
1-1/2 tsp Salt
2 tsp Poppy Seeds
2 tsp Vanilla extract
2 tsp Almond flavoring
2 tsp Butter

Mix 1-2 minutes in mixer. Pour into greased and floured loaf pans. Bake at 350* for one hour.

Glaze:
1/4 cup Orange Juice
3/4 cup Sugar
1/2 tsp Vanilla extract
1/2 tsp Butter
1/2 tsp Almond flavoring

Mix and melt for about 30 seconds in microwave. Pour over slightly cooled bread. Enjoy for breakfast or dessert!

Thanks to Carolyn K. for this recipe. She gave me a loaf of her own once after I helped her fix her car tire. After that I was hooked.

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Great-Grandma Baehne's Christmas White Cookies

7/1/2009

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Though my mom usually takes care of making all the Christmas cookies for our family (bless her), last year I decided to take a whack at making these treasures of my childhood. They turned out perfect, and the people I’ve given them to as Christmas presents have already downed them (without saving any for their significant others, ahem).

They were originally my great-grandmother’s recipe, and my mom seriously followed the original to a tee–including the lard. We’ve replaced it with Crisco, and it works just as well.

To start, make sure you have lots of flour, and clean rolling surface, some fun cookie cutters, and sprinkles and such to decorate with.

Cookies
1 cup Crisco
2 cups Sugar
1 cup Sour Cream
2 Eggs
1 tsp Baking Soda
6-9 cups Flour

Frosting
3 cups (approx.) Confectioner’s Sugar
1/4 tsp Vanilla or Almond Extract
1-2 tbsp Half and Half (whole milk or heavy whipping cream work too)

Mix everything but the flour in a big bowl (use a hand-held or standing mixer). Begin adding flour, one cup at a time, allowing it to mix thoroughly before adding the next cup. Continue adding flour until the dough is soft, malleable, and only slightly sticky to the touch (this is sort of a guessing game, so use as much flour as you need to).

When dough is done, cover and put in fridge, and let sit for at least an hour. The dough will be much easier to work with when chilly.

Preheat oven to 350* Clear your rolling surface, and coat both surface and rolling pin with flour. Take small handfuls of the dough and coat both sides with flour as you roll. Roll out to about 1/4 inch thick, and begin cutting. Place cut cookies on ungreased cookie sheets, and bake for 8-10 minutes. They should be just slightly golden when they’re done.

Allow to cool while you work on the rest of the dough and make the frosting. To make frosting, mix all ingredients in a medium bowl until frosting is runny (adjust amounts of confectioner’s sugar and milk accordingly). You can even add food coloring at this point depending on your desired effect.

Once the cookies are cool, use a pastry brush to brush on a thin layer of frosting over the entire surface of the cookie. Let cool again. Add more powdered sugar to the frosting mix (or start a new bowl if you’re out), and add more food coloring to provide contrast and make the frosting thicker. Fill a small plastic bag, cut off the tip, and decorate at will! Add sprinkles for fun.

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Dutch Apple Pie with Graham Cracker Crust

6/30/2009

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My dad is the ultimate apple pie maker, and I’ve tried making his pastry crust a few times, but it never turns out well. Instead I use this easy-shmeezy graham cracker crust that goes deliciously with the tart apples. The result is a little bit messier than Dad’s, but between you and me, I think it’s tastier.

I served this at the Superbowl yesterday and it went so fast that I wish I had made two! It’s also easy to make several crusts at once, bake them, and freeze the excess for later.

Crust
One package Graham Crackers (9-10 sheets)
6 tbsp Butter, softened
1 tbsp Sugar

Preheat oven to 375*. Put crackers in a ziploc bag and seal well, smashing with a rolling pin until crumby. Transfer to a medium bowl, and add butter and sugar, mixing with your hands if necessary to integrate.

Transfer the cracker and butter combination into a pie pan and press down evenly until it looks like a pie shell. Bake for about 8-10 minutes. Let cool before filling.

Pie filling
5-6 Granny Smith apples, peeled and chopped
1 tablespoon Lemon Juice
1/2 cup Sugar
1/4 cup Brown Sugar
3 tbsp Flour
1 tbsp Cornstarch
1/4 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Nutmeg

Set oven to 350*. Combine all ingredients in a large bowl, mixing well. Spoon mixture into cooled pie crust.

Topping
4 tbsp Butter, softened
1/2 cup packed Brown Sugar
1/2 cup Flour
1 cup chopped Pecans

In a medium bowl, smash together everything until it’s crumbly. Sprinkle on top of apple mixture.

Bake until topping is golden and filling is bubbling, about 45 minutes. Let cool for a few minutes before diving in!

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Crepes a la Melisa

6/30/2009

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My sister-in-law made these on a recent family vacation. The great thing is you can fill them with anything from plain butter and sugar to nutella to eggs and cheese. I (and my tiny nieces) were clamoring for more.

1 cup Flour
1 cup Milk
2 Eggs
1 tbsp Butter, melted
Vegetable Oil, as needed

Place flour, milk, eggs and butter in blender, and mix well. To make the crepes easier to work with, chill the batter for at least one hour.

Heat wide, flat pan on medium heat, and add a dash of vegetable oil. Pour batter in as you turn the pan, coating bottom evenly. Once the top side is a light golden brown, flip crepe and brown evenly on the reverse side. Remove and keep warm in oven until ready to serve. For more crepes, re-oil the pan as needed—good non-stick pans won’t need much.

Fill with deliciousness.

Makes approximately 16 crepes. Batter can be kept sealed in the fridge for several days.

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