Tag

vegan

Baked Goods Breakfast Foodie Parties Vegetarian

Apple Spice Muffins

written by Ali

My contribution to Novel Foods #37 is Apple Spice Muffins. It’s been quite some time since I’ve participated in Simona’s wonderful event that she hosts on her blog, briciole. Fortunately, Novel Foods #37 came along right when I started blogging again.

The inspiration for apple spice muffins is a cozy mystery series that I just recently stumbled across – the Magical Bakery Mysteries by Bailey Cates. I love cozy mysteries that involve food, especially those set in a bakery. In this particular series, our intrepid heroine, Katie Lightfoot, also happens to be a witch. A good one, of course. She happens to belong to a coven that includes her Aunt Lucy, with whom she also owns the Honeybee Bakery. Katie is just discovering her witchy powers, as her mom and dad (also witches) tried to protect her from the witch world. Of course, Katie is also caught up in a love triangle of sorts with the Druid Steve and the firefighter, non-witch, Declan. Plus, Katie has an adorable familiar in the form of a Cairn Terrier named Mungo. Because, it’s a cozy mystery, of course.

Lucy and Katie infuse all their baked goods with witchy positivity, which takes the form of various spices and herbs. I’m definitely going to be making lavender biscotti and cheddar sage scones that get referenced several times in the first few books at some point this winter. In the meantime, apple spice muffins seem like they are a perfect spell for happiness on a cozy, rainy winter day. I’ll be curling up with a cup of tea, and the third book in the series, Charms and Chocolate Chips, with one of these muffins.

Yum

Apple Spice Muffins

Ingredients

1 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
2/3 cup lightly packed brown sugar
2 eggs
1 cup unsweetened vanilla almond milk
1 teaspoon vanilla
6 tablespoons olive oil
1 small apple, finely diced (about 1 cup)

Instructions

Preheat oven to 425 degrees.
Combine the flour, baking powder, salt, spices, and brown sugar.
Add the eggs, almond milk, vanilla and olive oil.
Mix to just combine. Fold in the apples.
Use muffin liners in a 12 cup muffin tin. Fill each cup 3/4 of the way full.
Bake for 15 minutes or until a skewer inserted in the middle of a muffin comes away clean.
Makes 12.
Enjoy!

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October 18, 2019 7 comments

Baked Goods Breakfast Vegetarian

Vegan Blueberry Coconut Muffins

written by Ali

For this year’s #FoodBloggerLove, I’ve made Vegan Blueberry Coconut Muffins to send some blogging love to Heather of Join Us, Pull Up a Chair. Heather is a busy mom of two, who food blogs in her spare time. She’s trying to expand her cooking into more vegan and dairy free recipes, so I thought making vegan blueberry coconut muffins would be perfect. Oh – and she likes to bake muffins, so I’m hoping she enjoys this recipe! You can find out more about Heather’s blog at any of her social media sites: Pinterest, Instagram, Facebook, and Twitter.

Here are just a few of the recipes I saw on Join Us, Pull Up a Chair that I want to make: Jalapeno Popper Stuffed Mushrooms, Chocolate Cherry Almond Braid, and Minestrone Verde.

In the meantime, I’ll be having a vegan blueberry coconut muffin with my morning coffee. I’m on a mission to use up all the blueberries I have stored in the freezer from last year’s farmer’s market. Safe to say, I have enough for weeks more of blueberry muffins. Given that I had coconut milk leftover from another recipe, it made sense to me to use it up to make vegan muffins. The flaked coconut and ginger gives these muffins a bit of a tropical flair.

Yum

Vegan Blueberry Coconut Muffins

Ingredients

2 cups all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar
1 teaspoon apple cider vinegar
1 cup coconut milk
1/4 cup vegetable or olive oil
1 teaspoon vanilla extract
1 teaspoon grated ginger (or to taste)
1/4 cup flaked coconut
2 cups blueberries (fresh or frozen)

Instructions

Preheat oven to 375 degrees.
Combine the flour, baking powder, baking soda, salt, and sugar.
Add the apple cider vinegar, coconut milk, oil, vanilla, grated ginger, and coconut. Stir to combine until the wet and dry ingredients are thoroughly combined.
Add the blueberries and combine until just incorporated.
Spoon the muffin mix evenly between a 12 muffin cup lined muffin pan.
Bake for 20-25 minutes or until a toothpick in the center of a muffin comes out clean.
Makes 12. Enjoy!

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If you are a blogger who wants to participate in #FoodBloggerLove next year, make sure to join our Facebook group to know when sign-ups open! Also, check out my prior #FoodBloggerLove recipes here and here.

Inlinkz Link Party

February 11, 2019 3 comments

Lunch Recipes Quick and Easy Vegetarian

White Bean Avocado Wrap

written by Ali

Sometimes it’s good to have a quick lunch recipe on hand, like this white bean avocado wrap. Looking at my calendar, I already know it’s going to be a very busy week, with just two days when I’ll have time for lunch at my desk. As I was thinking about food prep this week, I also thought it might be a good time to do a little cupboard clean out. We have plenty of rice, several cans of Great Northern White Beans, and a couple of avocados that are just ripe. Toss in some cilantro and lime and throw it all in a tortilla and lunch comes together in a short period of time.

I love jasmine rice. It’s the perfect filler for my white bean avocado wrap. It’s so light and fluffy and pretty. You could definitely make these with brown rice as well, though I have to confess brown rice is not my favorite grain. It’s so…grainy.

White beans get gently mashed and get spread on the tortilla first. Avocado goes next and then rice covers it all. then it gets wrapped up and either wrapped in parchment paper or foil and goes into the fridge for the next day’s lunch.

The Great Northern White Beans add a great non-meaty, meaty texture to the white bean avocado wrap. Serve with a spinach salad and a few mandarin oranges and you’ll be set for the day.

Yum

White Bean Avocado Wrap

Ingredients

4 white or whole wheat tortillas
2 cans Great Northern White Beans or cannellini beans
2 avocados
2 cups cooked white rice
1 tablespoon chopped cilantro
juice from one lime
1 teaspoon salt

Instructions

Drain and rinse the beans. Gently mash with a fork, leaving some beans whole.
Spread 1/4 of the beans on each tortilla in the middle. Split open the avocados and scoop out the avocado, 1/2 of each avocado spread on each tortilla.
Add the chopped cilantro, the juice from the lime, and the salt to the rice and stir to incorporate. Heap 1/2 cup of the rice over the avocado and beans on each tortilla. Fold the top and bottom of the tortilla toward the middle, over the rice/avocado/bean mix. Fold each side in and roll so that you have a tight wrap.
Enjoy! Serves 4 and can be made in advance and stored in the fridge for a couple of days.

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This post is linked up to Tinned Tomatoes Meat Free Monday. Check it out!

It’s also linked up to Meatless Monday, co-hosted by Confessions of a Mother Runner and A Whisk and Two Wands.

February 20, 2017 3 comments

Baked Goods Dessert Holiday Recipes Vegetarian

Vegan Chocolate Cherry Cupcakes and 1 Year Blogiversary!

written by Ali

I’m sharing my vegan chocolate cherry cupcakes recipe today on the blog, in celebration of Fix Me a Little Lunch’s one year anniversary! It’s hard for me to believe I’ve been doing this for a full year now – it seems like just yesterday that I was setting everything up and stumbling around in WordPress.

As I was preparing to write this post, I went back in to see when I actually posted my first recipe. As it turns out, my first recipe was posted on December 9, 2015 and it was a pasta and kale pesto recipe – no surprise there. I love kale pesto this time of year and never say no to pasta as a comfort lunch food. So much has happened in the past year since I started regularly blogging: I changed jobs, moving from a small rural Southern Oregon town to the growing metropolitan area of Portland, Oregon; we downsized a significant amount of our stuff to make moving easier, since I’m on a short-term contract right now and anticipate moving again in the near future; some other things happened in 2015 that were emotionally exhausting. The blog has been a saving outlet for me – a creative safe space to explore food and food photography, and an opportunity to work with a community of bloggers I didn’t even know existed when I started. There have certainly been challenges: as we were moving, I had to stop blogging for a bit as I simply didn’t have the time to cook. I’ve figured out a lot of things the hard way (who knew you could easily resize photos in WordPress? I didn’t until about a month ago). I posted a recipe to a Food 52 contest and left out a key ingredient. I’ve also delved into social media, starting an Instagram feed, which is so much fun, and learning the basics of Twitter.

Some really great things have happened, too: one of my all time favorite bloggers, Toni at Boulder Locavore started following my Instagram feed. One of my photos was (finally) accepted on Food Gawker. I posted quite a few recipes to several of my favorite bloggy linkups, including Cook the Books, Food ‘n’ Flix, Cook Once and Eat Twice, and Novel Foods. I realized I especially love blog challenges that combine my two loves: cooking and reading, so you’ll be seeing a lot more recipes inspired by the book selections for Cook the Books this upcoming year. I’ve had a chance to get to know one of the bloggers, Becca, from the Facebook group The Blog Passion Project better via the holiday mug exchange. If you get a chance, check out Becca’s blog: The Fit Foodnista. All and all, it’s been a great year.

I’m definitely looking forward to a new year of blogging. I’ve started up a real editorial calendar, as I’m finding it helps me stay on track and post regularly. I anticipate that I’ll have a newsletter up and running some time in the New Year and I’m going to start working on an e-book. I’ll keep sharing recipes for lunches, of course, but will also be posting recipes for freezer meals, for cocktails, for things I’ve baked. I’ll also keep being seasonal, as it’s pretty much the way Clay and I eat all the time. I’m sure I’ll be traveling in the New Year, so expect more Travel Thursday posts. Wherever I land for a job, know that I’ll be exploring the food there and posting about it.

In the meantime, my little blog has turned 1 and in celebration of this first blogiversary, I made some vegan chocolate cherry cupcakes. Fix Me a Little Lunch is a holiday blog-baby, so I thought I would cook something that would look and taste equally good on a holiday dessert buffet. Thank you for taking the time to read my blog this year and I’m looking forward to many years of food to come.

Yum

Vegan Chocolate Cherry Cupcakes

Ingredients

1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa
1/3 cup coconut oil
1/2 cup maple syrup
3/4 cup soy milk or almond milk (unflavored or vanilla flavored)
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
12 dried Bing cherries

For the vegan vanilla bean frosting

2 cups powdered sugar
1 tablespoon almond milk or soy milk
Seeds scraped from one vanilla pod

Instructions

Preheat the oven to 350 degrees
Combine all the dry ingredients (from the flour to the baking cocoa) in a medium sized bowl. Stir to combine. Add the wet ingredients (from the coconut oil to the vanilla extract) and stir until most of the lumps are out. The batter will be a little lumpy, which is fine. Grease or use muffin cup liners for either a 24 cup mini-muffin pan or for 12 cups of regular sized muffin pans. If you are doing mini-muffins, cut the dried Bing cherries in half and place one at the bottom of each muffin pan cup. If you are using regular sized muffin pans, put one dried Bing cherry at the bottom of each.
Bake for 15-20 minutes for mini-cupcakes (check after 15 minutes).
Bake for 20-30 minutes for regular sized cupcakes (check after 20 minutes).
Cupcakes are done when a toothpick or knife inserted in the middle comes out clean.
While the cupcakes are baking, prepare the frosting. Combine the powdered sugar, soy or almond milk, and vanilla pod seeds in a small bowl and mix until they are combined. Add more powdered sugar or soy/almond milk if you desire a different consistency. Enjoy!

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This post is linked up to the Treat Petite for December, hosted by The Baking Explorer. Check out The Baking Explorer and Cakeyboi for previous month’s petite treat recipes.

December 8, 2016 11 comments