Some Recent Recipes

Blueberry Muffins from Bakerita.com

So I bought some blueberries that didn't taste so great on their own, so I figured I'd make blueberry muffins! I didn't realize how difficult it would be to find a vegan blueberry muffin recipe that did not (a) call for soy yogurt (I was out) or (b) use gluten free ingredients (I want to use my white flour, darnit). After some Google-ing, I came across this recipe on Bakerita's blog (not vegan, by the way). And they came out perfect. I whipped them up really quick, and they only took 20 minutes in the oven. They came out as small muffins, but they were very tasty. Will definitely be making again. Recipe online: here.

(I realize this picture is just calling out for a salad to balance it...but alas, I did not have one. This is real life eating.)

Classic Deli Potato Salad from Betty Goes Vegan

It was my first time making this recipe. I followed the recipe almost exactly, but added waaaay more dill, and also added pickle relish (you just cannot have potato salad without it!) and paprika. It was easy, and I enjoyed it, but I think I prefer my own potato salad recipe. Which of course I've never written down...but I will next time I make it.

Buffalo Tofu Steaks from Betty Goes Vegan

One of my favorite recipes from Betty Goes Vegan. This cookbook seems to get a lot of flack for including store-bought/processed vegan meats and cheeses, and while this one specifically called for tofu, I find most of the recipes can use tofu/tempeh/seitan. The recipe calls for bourbon, which we don't always have, so I subbed in a little maple syrup instead. You can't really tell, but the tofu was actually grilled. The recipe says to bake in the oven, but I've never actually done it that way! Maybe sometime. I've also never made ranch to go with it, as I don't find it that spicy. Pairing it with the potato salad cooled it off though. Recipe on their blog: here.

Vegan Strawberry Rhubarb Yogurt Parfait

First things first: yes, I created this blog four years ago and then never posted in it. But the blogging itch has returned, so here I am.

And at what a time, as I have discovered the ultimate summer breakfast (or lunch, or dessert):

A strawberry rhubarb yogurt parfait: plain soy yogurt with berries, strawberry rhubarb compote, and granola.

I made a rhubarb compote last year, and it was amazing with soy yogurt, so I knew it was something I'd have to do again. And when I realized I might miss rhubarb season this year, I grabbed some stalks in Whole Foods. And since I also bought three kinds of berries, I figured I'd make strawberry rhubarb compote, to kick things up a notch. And boy am I glad I did.

Vegan Strawberry Rhubarb Yogurt Parfait

Plain soy yogurt (Whole Soy is my favorite)
Strawberry rhubarb compote (recipe below)
Strawberries, blueberries and/or raspberries (I bet blackberries would be good too!)
Your favorite granola (I used Purely Elizabeth's original granola, my new favorite)
Shredded coconut, optional

Assemble in your preferred order in a bowl or a mason jar. I like to put yogurt, compote, berries, then granola for maximum crunch. It looks like I was so excited to eat these that I assembled them differently, but hey, it all tastes the same!

Note that while I assembled the parfait at work in a mason jar in the first photo, I did not bring it in like that (because it would have gotten soggy). I used my trust BNTO to keep the granola separate from the berries and compote, and the yogurt was in a single cup container.

Strawberry Rhubarb Compote

2 stalks of rhubarb, cut into small pieces
12 strawberries, cut into small pieces
2 Tbsp. brown or white sugar (I used brown)
1 Tbsp. lemon juice

Stir all ingredients together in a medium pan over medium heat until it starts to boil. Once it boils, stir again, and turn down to simmer. Simmer covered for 5 minutes, and then uncovered for 5 more minutes. At this point it should be fairly mushy. Turn off the heat and use a fork or a masher to mash the fruit up.

Hold back from eating with a spoon, let cool, and then use or store in the fridge.

...I am not embarrassed to say that I ate a parfait for dessert the first night and again for lunch the next day. It was just that good!