Cranberry Almond Muffins

I took a recipe that my mom gave me and turned it into a vegan, gluten free, processed sugar free, saturated fat free recipe that you can substitute all different things for when you make it.  Just for fun I'm going to show you the original recipe.  I'm also going to post different versions of the recipe that I make.  This is at least the fourth time I've made this recipe and this one is the best so far.

Common substitutes I use: 
Egg -3 TBSP tofu
vegetable oil-mashed banana, pumpkin, applesauce
brown sugar/white sugar-3/4 cup honey or agave nectar, brown rice syrup, maple syrup

 Magic Muffin Recipe

6 T. tofu - mashed
3/4 cup applesauce
1/4 cup rice milk

2 tsp. vanilla

2 cups gluten free flour- I used 1/2 oat and 1/2 Bob's Red Mill All Purpose Gluten Free Flour Mix

¾ c. honey or agave nectar

2 tsp. Baking soda

2 tsp ground cinnamon

½ tsp. salt

1 1/2 cups shredded zucchini

1 cup mashed cooked pumpkin

1/2 cup coconut

1/2 cup dried cranberries

¾ cup sliced almonds

1.       Heat oven to 350 degrees F.

2.       In large bowl mix wet ingredients.  Stir in dry ingredients.  Divide batter, filling each muffin cup ¾  full.

3.       Bake 16-20 minutes or until toothpick inserted in center comes out clean. 

4.       Cool 5 minutes remove from pan.

Original recipe from a Gold Medal unbleached flour bag- 

Glorious Morning Muffins

2 eggs

¾ cup vegetable oil

¼ cup milk

2 tsp. vanilla

2 cups unbleached flour

1 cup packed brown sugar

2 tsp. Baking soda

2 tsp ground cinnamon

½ tsp. salt

1 1/2 cups shredded carrots

 1 cup shredded peeled apple

1/2 cup coconut

½ cup raisins

¾ cup sliced almonds

Healthier and Cheaper DIY Snack Mix

Ingredients

• 9 cups of cereal.  I used the store brand version of rice cereal and corn cereal.  Just as tasty and way cheaper.
• 1 1/2 cups raw nuts. (I used roasted soynuts and roasted pepitas and raw almonds because that's all I had on hand.  Raw is better for you.  Less saturated fat.) 
• 1 cup misc. dry ingredients. i.e. bagel chip pieces, sesame sticks, mini pretzels...
• 4 tablespoons of butter or buttery spread. 
• 2 tablespoons Worcestershire sauce. 
• 1 teaspoon seasoned salt or any non-salt seasoning substitute(if you are watching your salt intake) 
• 1/2 teaspoon onion powder
• 3/4 teaspoon garlic powder (optional if you don't mind garlic breath!~) 

Directions

In a large bowl, mix together all the dry ingredients. Melt the butter and stir in the seasonings. Pour over the dry ingredient mix and stir until everything is coated. Bake at 250 degrees Fahrenheit for about one hour, stirring the mix on the pan every 10-15 minutes. Let cool and store in airtight container.

Vegetable Chowder

Ingredients:

• 8 small Yukon Gold, white, or russet potatoes (about 2 pounds), cut into ½-inch chunks
• ½ small onion, peeled and chopped
• 2 cans of whole kernel corn, drained
• 2 medium carrots, peeled and diced
• 2 stalks of celery, chopped
• 1  medium red bell pepper, chopped
• 1 cup chopped broccoli and cauliflower including the stalks, (about ½ pound)
• 1 tablespoon dried thyme
• ¹⁄₈ teaspoon white pepper
• 2 teaspoons ground cumin
• 1 T dried dill
• 1 clove garlic, peeled and minced (optional for those that don't like to smell like garlic)
• Salt to taste

In a large pot, combine everything and add 6 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes, or until the vegetables are tender.

Remove 1 cup of the soup and puree in a blender. Return the pureed soup to the pot.   Stir well and serve.  Serves 4-6

I simplified the recipe from the original making it with items that you would have on hand and a bit less time consuming. :)

Adapted From Forks Over Knives – The Cookbook.