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On Facebook, I referred to today’s baking spree as “Muffinocalypse 09.” I woke up this morning and decided that the way to kick off Veganmofo was muffins. I had promised Friendboy more muffins earlier this week, and had specifically promised pear-butterscotch and apple-pumpkin, and that’s what I delivered.

The first batch was pear-butterscotch, using the accidentally vegan butterscotch morsels sold at Food Lion, previously featured in my chocolate-butterscotch chip cookies. I used a basic non-vegan apple muffin recipe as a jumping off point, but I feel totally comfortable calling this “my” recipe, because the only things the final recipe had in common with the original were flour and sugar.

2 cups unbleached all-purpose flour
2 tsp baking powder
½ cup vegan white cane sugar
¼ cup light brown sugar
½ tsp salt
½ tsp ground cinnamon
1 tsp ground ginger
1 cup plain soymilk (or non-dairy milk of your choice)
¼ cup vegan margarine, melted
1 pear
1 tsp lemon juice
¼ cup pear puree
1 ½ cups of vegan butterscotch chips, divided (1 and ½)
1 TBSP spiced rum

PEAR PUREE
1 15-oz can of halved pears in juice
1 TBSP vegan white sugar

Peel and chop your pear. Put in a covered bowl with 1 tsp lemon juice to prevent browning and stick it in the fridge. Make your pear puree—break up the pear halves in a 15-oz can of pears and place them in your food processor or blender, along with about 2 TBSP of the juice from the can and 1 TBSP white sugar. Process until relatively smooth—a few lumps are fine. Combine the flour, baking powder, salt, cinnamon, and ginger in a large bowl. In a medium-size bowl, mix together the white sugar, brown sugar, and vegan margarine. Add ¼ cup of the pear puree and mix, then stir in the 1 cup of soymilk. Slowly add the wet mixture to the dry mixture, stirring as you do to combine. If the batter seems too dry or sticky, add another tablespoon or so of the pear puree. Fold in the chopped pears and ½ cup of butterscotch chips. Cover the batter and set it aside, it’s time to make butterscotch sauce.

Now is a good time to start preheating your oven to 400 degrees. On your stovetop, rig up a double boiler—if you don’t know, it’s a saucepan of water topped with either a metal bowl or another saucepan with ingredients in it. Bring the bottom saucepan to a boil, and put 1 cup of butterscotch chips and 1 TBSP of spiced rum in the top saucepan. I strongly recommend a nonstick saucepan on top. Stir the contents of the top saucepan continuously until the butterscotch chips have melted down completely into a sauce. Add this sauce to the muffin batter and stir once or twice, just enough to swirl the sauce through.

Spoon your batter into your muffin tin—should make twelve regulation-size muffins. Bake for twenty minutes, or until a toothpick inserted comes out “clean”—for our purposes, this means without uncooked batter, because there WILL be melted butterscotch on the toothpick. As tempting as these might be to eat right out of the oven, let them cool before removing from the muffin tins, as the butterscotch becomes extremely hot.

The second batch of muffins essentially followed this recipe from Diabetic Living, with the following changes: 1 ripe mashed banana in place of the two eggs, vegan buttermilk (soymilk + lemon juice) in place of the buttermilk, 1/2 cup of brown sugar instead of 1/4 cup, and 3 tablespoons of rolled oats instead of 3 tablespoons of wheat germ. I had no wheat germ in the house.

As you might expect from only 1/3 cup of applesauce, these muffins aren’t very apple-y. Next time I would definitely add some peeled, chopped apples to the mix to up the apple factor. But with only 2 tablespoons of oil and 1/2 cup of sugar, these are pretty healthy muffins. And I can be honest with myself: the main ingredient in the other muffins is essentially candy. The pumpkin muffins are not dessert masquerading as breakfast.

After so much muffin-tasting, my stomach sort of hurt, so I went super-simple for dinner. Vegetable soup with diced tomatoes, great northern beans, green peas, carrots, garlic, a Telva vegetable broth cube, crushed red pepper, and cracked black pepper. And the most important bit for an irritated tummy:  saltines.

I’m sure this seems ridiculous, but of all of the things I cooked over the past couple of days, I was most excited about blueberry pancakes. Not because I had a surplus of blueberries kicking around and not because I am particularly fond of blueberry pancakes, but because I have never IN MY LIFE successfully made pancakes before this week. They always came out lumpy, thin, translucent, burnt, or rubbery, no matter what recipe I followed. Scratch? Failure. Boxed mixes? Failure. Who messes up making boxed pancake mix? I do, every time.

But the stars aligned on Thursday morning, and I pulled off perfect light, round pancakes. Accompanying these blueberry-cinnamon pancakes are a cup of Greek yogurt topped with three-berry preserves, red grapes, and Gimme Lean vegan sausage.

Next up are vegan chocolate chip pumpkin muffins. The recipe:
1 1/2 cups unbleached flour, 1 tsp baking powder, 1 16-oz can of pumpkin puree, 1/3 cup vegetable oil, Ener-G egg replacer (2 eggs’ worth), 1 1/4 cups vegan cane sugar, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1 tsp ginger, and 2/3 cup of vegan chocolate chips.

http://www.flickr.com/photos/tonguetrip/3957097056/in/photostream/

 

At Whole Foods the other day, I discovered that Gimme Lean (my favorite vegan sausage) also comes in a beef-style version, so I bought some to make meatballs. I thought about just serving them with spaghetti, but my friendboy had a meatball sub for lunch and it sounded good to me. “Meatballs” browned in olive oil, served on a toasted sesame bun with tomato sauce and an Italian six-cheese blend that my roommate uses for pizza. On the side are braised brussels sprouts with carrots and onions and a green salad with grape tomatoes.

I was not in a good mood today, so I went with something very lazy and comforting for dinner. The recipe comes from the Jif peanut butter website and is called “Easy Peanut Pasta Twists.” One of my former roommates used to make this dish, and while the ingredients seem kind of like a strange combination (peanut butter, soy sauce, vinegar, chili powder, crushed red pepper, garlic, ketchup), it’s spicy and creamy and delicious. I didn’t even bother to plate it, I just ate it out of the serving bowl with a tall glass of orange juice and a Law and Order marathon.

Veganmofo III is about to begin in October. While I didn’t have a blog until this year, I followed Veganmofos I and II. I am an ovo-lacto vegetarian, not a vegan, but I will be going vegan for the month of October to participate. I was a vegan for several years, and I “reverted” to vegetarianism after a period of serious illness during which I lost a lot of weight. I wasn’t gaining weight back fast enough on a vegan diet, and so I returned to eating eggs and dairy. It bugs me a lot, but I feel… fallen? Disgraced? Strangely religious language to use, but lacking a religion, veg*nism is an important part of my ethical views and I feel like I’ve let down myself and factory farmed animals by falling off the vegan wagon.

So I’ll be a vegan again for the month of October, eating and blogging exclusively vegan food every day for thirty-one days.

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