April leftovers, part one
This month, I’m going to have to split my “leftovers” into two posts; I have lots to share with you!
While hanging out at First Fridays in the Crossroads district, Matt and I stopped at a new organic food truck, Good You, for a snack: a grilled vegan burrito stuffed with kidney beans and sweet potato chunks. The very next day, I recreated it for us at home for dinner.
On a sunny Sunday morning, I made us these slammin’ apple pie muffins. They tasted like they came straight out of a Starbucks, I kid you not. At some point, I plan on sharing this recipe with you, because you NEED to try these. Wowza.
Here’s another batch of rice-fried veggies and tofu I threw together. I also decided I don’t have nearly enough baby corn in my life.
Another will-share-in-the-future recipe is this lower-fat banana bread I created. I must say, it’s pretty out of this world!
I found a (possibly ancient) bag of chik’n chunks in my freezer, which I put to use by combining it with navy beans, green beans, garlic, and herbes de Provence for a one-pot dinner.
Speaking of apple pie, here’s more apple pie kamut-oatmeal I made for Matt. I don’t know when or how I got obsessed with this “apple-pie-anything” business, but I’m just fine with it!
After reading previously about Ela‘s use of Xylitol, I was excited to experiment with this bag of it I received from Emerald Forest Foods. Xylitol is a natural sweetener with 40% fewer calories than sugar. It’s good for your teeth, too!
The first thing I made with it was this batch of chocolate zucchini muffins (recipe from The Happy Herbivore Cookbook), which Matt and I took to his parents when we went to visit them in Springfield. They were a hit!
Taco roll-ups strike again! This filling had black beans, corn, and sweet potato. I added jalapeños to mine only, cuz Matt’s a spice wuss. 😉
And finally: one last muffin to show you. If you “like” Almost Vegan on Facebook (or follow me on Twitter), you’ve already heard the story behind these beauties. I’ll recount it here, though, because it’s too precious to miss.
Here’s what I wrote right after it happened:
“I need to go outside and see if pigs are flying, because today when I woke up, Matt proudly presented me with fresh-baked vegan strawberry muffins! HE made them!! It took me 10 minutes to believe he was for real!
Listen to this: while I was still asleep, Matt looked through my cookbooks and picked the recipe for Strawberry Love Muffins out of Hannah Kaminsky’s book. He consulted one of Isa’s books on how to replace oil with applesauce. He replaced granulated sugar with a blend of palm sugar and Xylitol. He used whole wheat pastry flour in place of all-purpose. He put one on a plate for me and garnished it with a sliced fresh strawberry. And last but not least, he TOOK PHOTOS! What has gotten into my man?! I’m blown away!”
Is that amazing, or what?! I didn’t even know Matt knew how to preheat the oven! Though he did make a couple rookie errors (like combining all the ingredients in one bowl before reading the directions, hehe), these were some of the sweetest muffins, literally and figuratively, I’ve ever had. Matt, I love yer guts!
LADIES’ QUESTION: Has a guy ever cooked or baked something for you?