Omega-3 blueberry and banana muffins

Last week, a good friend stopped by with a bag of Natunola shelled flax kernel and proclaimed, “You’re the healthiest person I know, so I thought you’d figure out something awesome to do with this!”  Well, if that’s not an invitation for working some magic in my kitchen, I don’t know what is!

This flax kernel stuff is quite cool.  It is produced by means of a new shelling technique which does not require refrigeration of the finished product (see my earlier blog post on Almond butter lifesavers, in which I recommend that you freshly grind your flax seed so that the oils are preserved).  This company also makes ground flax meal which, remarkably, doesn’t require refrigeration either.  A revolution in healthy food production!  Bring it on, I say!  They also support Buy Canadian First which is admirable in itself.

I produced these muffins and brought a plate of them over to my parents, who are not only healthy eaters but also discerning foodies.  My Mom had breast cancer 13 years ago and has had 2 Tbsp of ground flax every day of her life since then (she even takes it on vacation with her — there’s some dedication).  Her sweet and healthy self loved these muffins and my Italian Dad did, too.  He, however, put a fair bit of margarine on them, but hey, there’s only so much I can do!  I got the Valentine’s Day liners at my local BulkBarn (4.99 for 24, but they’re so darn cute).

Omega-3 blueberry and banana muffins

2 cups quick (not instant!) oatmeal
2 cups flour (I used Pamela’s gluten-free, though you could use whatever you have hanging around, or even mix 1 cup regular flour and 1 cup whole wheat flour for more fibre)
1/2 cup Natunola Health’s Delight Shelled Flax Kernel
1/2 cup ground flax seed (I used my own, though you can get it from this Natunola company)
1Tbsp baking powder
2 tsp baking soda
1 tsp salt
1/2 cup agave nectar
5 past-their-prime bananas, mashed up
egg replacer for 4 eggs
1/2 cup applesauce
2 cups fresh or frozen blueberries

Oven:  375F
Prepare your muffin tins with cute liners or prepare them with spray.

Mix your dry ingredients in a bowl:  oatmeal, flour, flax seed, flax kernel, baking soda, baking powder, salt and dry part of the egg replacer.

Mix your wet ingredients in a bowl:   agave nectar, bananas, applesauce, water for egg replacer

Combine the wet and dry ingredients, then add the blueberries

Put batter in the muffin tins — these muffins don’t rise a whole lot because they are quite dense, so fill them up fairly high in the cup of the tins.

Bake for 22 minutes or until a knife inserted into the muffins come out clean.

Here’s a picture of the Natunola flax kernels that I used:

I did some investigating and these can be purchased at:

Highland Farms
Bruno’s Fine Foods
Fiesta Farms

Or, if enough of us go to our local health food stores, we can make it available in our own neighborhoods!  Please ask (I will be doing so without delay)!  Better yet, if you’re local, come on by to my place and I’ll dish out the half cup that you need and we can have a cup of tea!

Going to a Superbowl party?

If you’re headed out on Sunday night, try this roasted guacamole. This guac is a step above the usual mashed-up version. Everyone I’ve ever made this for wants the recipe and to date I’ve let it be elusive. Till now!

I strongly suggest busting out some Boston from back in the day — all I want is to have my peace of mind! I thought of old friends and our trip to the Gahdin (the old one with obstructed views) while I was getting this together.

Here’s what you need:

1/4 c diced red onion (I make mine about 1 cm long and about 3-4 mm wide)
1 cup frozen peaches and cream corn
1/2 tsp ground cumin
2 garlic cloves, pressed (I use the Pampered Chef garlic press)
1 Tbsp olive oil
1 avocado (half it, pit it, peel and slice into small cubes)
8-10 cherry or grape tomatoes (I used orange ones in the photo above, though I’ve made it with red and it looks even better)
juice of 1/2 lemon (about 3 Tbsp)
2 tsp apple cider vinegar
1 tsp chopped cilantro or parsley (whichever you have hanging around)
salt and pepper

Preheat your broiler to high.

In a bowl, mix the frozen corn (no need to defrost), chopped red onion, cumin, garlic, and olive oil.  Spread it all onto a baking pan (preferably a metal one — stoneware doesn’t work great for roasting vegetables, I find).  Roast for 8 minutes, stirring it up every 2 minutes.  (I set the timer for 2 minutes so that I don’t get involved in something else and forget!)  When it is nice and golden brown, remove it from the oven and let it cool off.

Combine the chopped avocado, tomatoes, lemon juice, apple cider vinegar and chopped herbs in a bowl.  Add the roasted vegetables, some salt and pepper, and stir it up.  You can cover it and refrigerate it until serving or put it out right away.  Serve with corn chips.

Surf-inspired snow day

I dropped off some fab chocolate zucchini muffins to a good friend this afternoon. They came out fluffy and delicious, hence their appearance here!

Our youngest and I whipped these up. She’s a fairly decent secret-keeper, so while her sister was upstairs, I whispered that these muffins would contain… zucchini. She looked at me quizzically, then agreed that if they had chocolate chips, they would be ok. Compromise made.

When our eldest took a whiff of what was cooking, she wasted no time in getting a bite out of a few extras that we made (for the full story, see my other blog, alittlesoulshine). I asked (repeatedly), “How are they?” She replied, “Awesome,” “Wicked good” (that’s my Bostonian influence) and “Really great, can I have another one?” It wasn’t until all of the crumbs were consumed that I explained that I hadn’t told her the whole truth and nothing but the truth about these muffins. Following a long pause, her first utterance was, “Mom, did you put seaweed in these?!” She knows that there’s agave nectar, egg replacer, and all other vegan goodnesses, which of course are not surprising, though the zucchini got a little half-smile.

Bake these while listening to Donovan Frankenreiter, Jack Johnson, and G-Love and Special Sauce. Pour a cup of tea on a snowy day and summer isn’t far away!

Try them yourself… and try to keep them around. They won’t last long!

Chocolate zucchini muffins

Dry ingredients:

2 1/2 cups light spelt flour (I use Hockley Valley)
2 tsp baking powder
1 tsp cinnamon
1 tsp baking soda
1/2 cup cocoa powder
3/4 tsp salt
1 tbsp egg replacer (dry)

Wet ingredients:

3/4 cup agave nectar
1/3 c soy milk
1/2 cup applesauce
1/3 cup vegetable oil
2 tsp vanilla
2 cups grated zucchini

1/2 cup mini chocolate chips (large ones just don’t work well in this recipe — it’s worth getting the small ones)

Mix the dry ingredients in a large bowl.
Mix the wet ingredients in a separate medium bowl.
Pour the wet ingredients into the dry ingredients, and stir with a wooden spoon.
Add chocolate chips.

Pour batter into greased muffin tins. The mixture might seem a little bit dry for a muffin mix, though mind that the zucchini is wet and the moisture will end up just right when they’re baking.

Bake at 350F for about 22 minutes.

Almond butter lifesavers

Thank you to the great many friends who have been not only supportive but also enthusiastic about my vegan food blog, adirtyhotdog.wordpress.com!

I had a plan all set for which food to share online this week.  However, my plan was quashed when I ran into a wonderfully keen student yesterday.  She fell short of lying prostrate on the floor and begging for the recipe to the almond butter creations that I made over the holidays, though her enthusiasm convinced me to choose them for this week’s entry.

The story of these lovely little bites begins at UOIT.  One of my students, who is really quite an amazing woman, has an equally outstanding Mom, whose company I thoroughly enjoy!  Over the holidays I visited their wild and crazy home, and sampled these creations made by my student’s sister (without using names, this is sounding like that line in Ferris Bueller’s Day Off when they’re talking about Ferris passing out at 31 Flavors).  I call these Almond butter lifesavers because there are always those moments when you come home, or in the throes of studying or working, suddenly realize that you’re famished.  These are delicious, contain protein and fibre, and feel like a treat even though they’re virtuous.

I set out to veganize the recipe so kindly shared with me, and here’s the tasty result:

Almond butter lifesavers

1 cup quick oats (not instant)
1 cup almond butter (creamy, not chunky)
1/2 cup agave nectar
1 cup unsweetened coconut flakes
1/2 cup ground flax seed (see note below)
1/2 cup mini chocolate chips
1 tsp vanilla

Mix all of the ingredients in a big bowl.  Refrigerate for about 30 minutes.  Remove from fridge and roll into balls about 1″ – 1.5″ around.  If they don’t stick nicely, add a bit more almond butter by the teaspoonful.  Keep refrigerated, though they don’t stick around long in my house!

Regarding flax seed:  It’s always best to grind your own flax seed, and use it within 3 days (store in fridge).  I have a coffee grinder that I use for mine.  If you use the pre-ground stuff, the beneficial oils in the flax seed are not as fresh and the health benefits are not as significant.

Well I asked for something to eat

I’m as hungry as a hog
So I get brown rice, seaweed
And a dirty hot dog
I’ve got a hole
Where my stomach disappeared
Bob Dylan, On the Road Again (1965)

Welcome to “And a dirty hot dog” — a blog about vegan and vegetarian food, and – perhaps more importantly – how to make it, so that you don’t have a hole where your stomach disappeared.

This blog started as a response to the many people who see my facebook and twitter links to the food that I make and ask, “What is in that?  It actually looks good!”  It’s also a response to those who eat delicious stuff that I make and ask for the recipes.  It answers a question that I get asked time and again:  “So… if you’re vegan, what do you eat?”

Here I will post pictures, instructions, and inspiration for those who want to experiment, dabble, or embrace a vegan or vegetarian diet.  I love food — hence this blog.  I know that not everyone shares my passion for healthy food or wants to totally bail on meat or animal products.  That’s cool.  While a vegan diet works for me, I don’t pass judgment if you just want to explore for now.  Please experiment and enjoy!