Vegan Cooking with TLC

Blueberry muffins make for a wonderful breakfast, a great snack, or even a healthy dessert. This is the most basic blueberry muffins I make. I often make varieties of blueberry muffins, particularly with different spice combinations. Sometimes, though, it's nice to keep things simple.  Whole Wheat Blueberry Muffins 1 cup nut milk 1 tablespoon ground flaxseeds 1 tablespoon hot water 2 cups whole wheat flour 2 teaspoons baking powder ¼ teaspoon baking soda ½ cup maple syrup 2 teaspoons vanilla extract 1 cup blueberries Preheat oven to 350 degrees.   Line a 12-cup muffin pan with unbleached compostable muffin paper muffin cups or silicone liners. Mix together flaxseeds and hot water in a small bowl. Set aside to thicken. In a small bowl, mix together nut milk, maple syrup, and vanilla. Whisk in flax seed mixture. In a medium mixing bowl, sift together flour, baking powder, baking soda, and salt. Create well in the middle of this mixture. Pour liquid mixture into center of dry ing...

Since I started eating a whole-food, plant-based diet several years ago, I’ve discovered the challenges of trying to eat vegan while traveling. It takes some extra planning, so I often pack snacks when traveling to places that might not have vegan options. There have been too many times when I’ve been stuck with nothing to eat on long trips. It’s particularly difficult to find healthy plant-based meals. Earlier this year, on an international flight, there were no vegan meals after attempts to reserve one before the flight. Over twenty hours on a plane without a decent meal was tough. One flight attendant rounded up a couple pieces of fruit, but I was very grateful for the granola I made to take to eat as a snack. It became a meal. More recently, I went on a road trip across the US. A few quick searches before leaving the house showed there might be some challenges finding vegan, particularly healthy, food in some areas along the route. So, again, I made snacks to take on the trip for t...

You might remember that I shared a version of Paprika Tempeh & Potatoes a while ago, but this version has a few changes that tasted different enough that I wanted to share it as well. The first was based on a Paprika Chicken recipe I used to make years ago. It's important to remember that with any recipe small changes, sometimes just one ingredient, can change the flavor profile in a distinctive way. There are other changes that are almost undetectable. I enjoy playing with recipes to test flavor profiles and sharing those results to demonstrate the flexibility of cooking. So here's my second version of Paprika Tempeh & Potatoes. I served it with flat bread this time, which was quite good. Paprika Tempeh & Potatoes 1 pound package tempeh ¼ cup water 1 tablespoon ground flax seeds 1 medium red onion 1 medium carrot 2 tablespoons paprika 8 small purple potatoes 1-2 cups shredded cabbage 2 cups tomato sauce ½ cup red wine (optional) 1 – 1 ½ cups vegetable broth Freshly...