Receive this newsletter from a friend? Subscribe for updates! February 10, 2014 - New Muffin Recipe Edition In my blog post last week, I told the st

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February 10, 2014 - New Muffin Recipe Edition

In my blog post last week, I told the story of my new family member, the abuse he suffered, and the wonderful animal rescue center that saved him. I know there are a lot of animal lovers who read my blog, but I never expected the spontaneous donations that many of you sent in his honor to Community Animal Rescue and Adoption. Thank you! I am so touched by your compassion.

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New Recipes This Week

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Zuppa Vegana: Italian Potato, Bean, and Kale Soup

Some adorably tiny potatoes inspired me to make this very loose interpretation of a cholesterol-filled soup from a popular restaurant chain. I used pinto beans and Italian seasonings, including fennel, to replace sausage, with delicious results. It's so simple that I was surprised at how addictive it is. Check out the recipe here.

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Crown Roast Cauliflower

Crown Roast Cauliflower

On Plant-Based Slow Motion Miracle, Maria basted a whole cauliflower with non-dairy yogurt and seasonings and then roasted it for a main dish that makes for a dramatic presentation. Get her recipe here.

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Triple Lentil and Cauliflower Soup

Triple Lentil and Cauliflower Soup

Several people on my Facebook page have already made this recipe contributed by Alina, who says it's "packed with nutrition and fiber, and can easily become the next staple food on your dinner table!" Don't miss it!

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Banana Muffins Variation

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Banana-Pineapple Muffins Variation

A few days ago, I wanted to make my favorite Banana-Date-Walnut Muffins, but I was missing a couple of ingredients. So I decided to experiment and came up with this banana-pineapple variation. Instead of sugar, I used 1/3 cup of NuNaturals Stevia Baking Blend, and while I can't say that they tasted as good as sugary muffins, at least they were sugar-free. Here's the recipe as I made it, but feel free to use 1/2 cup sugar instead of the stevia blend. It's still a work in progress, so you may need to add a little extra "milk" if your batter is too thick.

Banana-Pineapple Muffins

1 cup white whole wheat flour
3/4 cup unbleached white flour
1/3 cup Stevia Baking Blend or 1/2 cup sugar
1 tablespoon baking powder
1/4 tsp. salt
1 tsp. cinnamon
2 large, very ripe bananas, mashed
1/2 cup non-dairy milk
2/3 cup canned crushed pineapple in juice
1 teaspoon vanilla

Preheat the oven to 400 and arrange 12-16 silicone muffin cups on a baking sheet (or oil a muffin pan). In a mixing bowl, stir together the flours, stevia, baking powder, salt, and cinnamon. In another bowl, mash the banana and add the milk, pineapple, and vanilla. Pour the banana mixture into the flour mixture and stir just until combined. Pour into muffin cups, filling them about 2/3 full. Bake for 15-20 minutes, until a toothpick comes out clean. Allow to cool 10 minutes before serving.

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I'm always on the lookout for new recipes to feature on Fatfree Vegan Recipes. If you would like to contribute one of your own, just check out the FAQ's to make sure it fits the criteria, and then email it and a full-sized photo (if you have it) to me by replying to this newsletter. Your recipe could be in the next NewsBites!

Keep on cooking!

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