Tomato Spice Muffins

Made some tomato spice muffins this morning. I adapted a regular cinnamon muffin recipe, since my fridge full of tomatoes needed to be put to good use  Surprisingly the muffins had more of an apple flavor  

1 cup sorghum flour + 1 cup rolled oats
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/4 tsp vanilla bean powder
3 tomatoes blended with 6 dates and a 1" piece of dried tamarind
2 tbsp olive oil + 2 tbsp coconut oil
1/2 tsp apple cider vinegar
2 tbsp of agave + 2 tbsp of 'honee' (its this amazing plant based honey made from apples! Additional agave would also work)
topping:
1 tbsp cinnamon sugar mix

Instructions
Preheat oven to 400 degrees. Grease a muffin tin with 2 tsp oil.
mix the flour, baking powder, vanilla, salt and cinnamon in a large mixing bowl and stir well.
In a blender, add the tomatoes, dates, oil, vinegar, sweetener, and tamarind. Blend until smooth.
Pour the wet mixture into the mixing bowl and stir until a batter forms.
Spoon batter into muffin tins and top each muffin with the cinnamon-sugar sprinkle - generous amounts.
Bake at 400 degrees for 12 minutes, then reduce heat to 350 and bake another 8 minutes. Serve warm or store in the fridge or freezer if not eating within a day.

Eggplant tacos

Super easy, super delicious!

Eggplant tacos
Serves 7 or more

taco 'meat'
2 eggplants
3-4 zucchinis
2 tomatoes
1 onion chopped
4 cloves garlic chopped
1 tbsp oil
1 pckg taco seasoning OR 2-4 tbsp chilli powder 1 tbsp paprika 2-3 tsp cumin powder 1-2 tsp salt or veggie bouillon, pepper... can also add soy sauce, a bit of agave, onion powder.. have fun with it :)

1 package of corn tortillas

Additional Adornments::
1 tomato chopped
guacemole or avocado
6 leaves of lettuce chopped
1-2 cups cooked rice
plain vegan yoghurt
ketchup
and or any other ingredients you may like on your tacos

Chop all eggplants through tomato in a food processor to make it easy.

Sautee onion in oil with garlic until transparent, add zucchinis through tomatoes (all within filling ingredients) to cook
and season with taco seasonings.

Add mixture to corn tortilla and adorn with chopped tomato, lettuce, ice... ketchup whatever you like to eat with tacos :):)

Raw tomatillo soup plus black bean basil muffins

raw tomatillo soup:

1/4 cup kalamata olives

2 cups tomatillos

1 bunch kale

juice of 1 lemon

handful of cilantro

1 tbsp brown rice syrup

1/2 avocado

1/4 tsp red pepper

1/4 tsp salt

Blend all ingredients :) 

Great with Black bean basil muffins :):)   
2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1 1/2 cups black beans cooked
1 cup non dairy milk
2 tbsp ground flaxseed mixed with 1/4 cup warm water
2 tbsp olive oil
1/2 tsp oregano
1/2 tsp red pepper flakes (leave out for the kids)
1/4 tsp oregano
1/2 tsp black pepper
1 cup fresh basil leaves chopped

Preheat oven to 350 F and oil muffin pans

Mix dry ingredients

Puree all wet ingredients apart from basil.  

Add the puree to the dry ingredients, mix with a wooden spoon and pour into
muffin tins.  Bake for 20- 30 minutes or until toothpick comes out clean.  

Quiche!!

I have been wanting to get back to posting on this!! Things with school have been really busy with the start of a new semester -- living off of a lot of Pro bars, oatmeal, cereal (corn flakes, dried raisins plus flax seed milk), ready made burritos (Sweet Earth) and going out to eat... I know it's terrible.

And I actually did sick for about a week -- which kind of got me behind in classes and everything -- I blame my husband lol. He went on a trip to Singapore and came back with a terrible virus.  Which I fortunately got.  I know. Lovely.  I consumed about 3 bags of coughdrops in a week, lots and lots and lots of tea.  Natural Philosophy (a local health food store/yoga studio) was wonderful and specially mixed some healing tea for me :) :)

I also did my best to get back into preparing fresh healthy meals and juices -- I am rather time constrained with my schedule, but I am doing the best that I can :)

I have taken a few pictures of some meals that I have made within the past few weeks, which hopefully I will post sooner rather than later... :)

I made this quiche today.. and it was amazing!!

Simple and amazing!

Tofu Quiche:

2 fresh tomatoes chopped
2 cups of swiss chard chopped
1/2 onion chopped
1 package of white mushrooms chopped
2 garlic cloves chopped
1 tbsp olive oil
1/2 tsp all purpose herb mix
1/2 tsp smoked paprika (optional)
3-4 drops liquid smoke (optional)
2-3 tbsp balsamic vinegar
1 tsp soy sauce (optional)
1 tsp vegan worcester sauce
1/2 tsp red pepper flakes
1/4 tsp black pepper

1/3 - 3/4 cup nut, seed, grain or soy milk
14 oz firm tofu
1 tsp turmeric
1/2 tsp salt
1/2 tbsp veggie bouillon powder or 1/2 - full veggie bouillon cube -- to taste

2 ready made pie or pizza crusts (deep dish).

Preheat oven to 350 F.  Saute onions, garlic and mushrooms in oil, until onions are transparent.  Add seasonings from herb mix to black pepper and mix well.  Turn off heat and add tomatoes and swiss chard and mix.  Set aside and pour milk into blender with tofu, turmeric, salt and veggie bouillon.  Blend until smooth.

Combine blended mixture with veggies.

Pour into 2 small pie crusts or 1 large.

Serves 4