The First Mess // healthy vegan recipes for every season »

Masthead header

mushroom + stout pot pies with sweet potato crusts

I decided that I wanted this year to be challenging and adventurous. Those are the only concepts/freeform goals that I’m taping up in the most visible spot of my mind for the time. Nothing quantifiable. Just things to work on and places to go–these goals can be rather expansive once you lay into them, which could explain why I’m telling you about my year two thousand and thirteen (wowzer, I know) goals on January 30th. Late to the party again, but totally fine with it this time. The extra consideration and space offered substance to those airy ideals.

Mark and I planned our first adventure of the year two days ago (just a little road trip–comin’ for you, America) and I started a bit of a challenge exactly yesterday. It’s a small and big undertaking at the same time. Up until a couple years ago, I ate strictly vegan foods. I gave up that way of living rather slowly when I moved away from the city, still maintaining a mostly plant-based diet, sure, but allowing for a bit more flexibility. Towards the end, I had qualms about the lifestyle, wondering if it was strictly a choice for the privileged. Why shouldn’t I be grateful for any form of wholesome food that came my way, animal-sourced or not? How a vegan diet, or any way of eating, aligns with or directly contradicts the ways of accessibility is varied across time, place and the community of people that surround.

I will say that eschewing animal-based products did bring an overall lightness in everyday being to my own life. My energy was even and good, perfect stillness in sleep, a freed mind in certain heady ways, lots of vegetables–undeniably good living on the whole. Slipping into some decidedly omni ways has more often than not felt like a denial of a truer nature to me. Rules and labels are not a part of my world and I certainly don’t conceive of anything spanning eternity, but a certain recognition has welled up within. I always do what feels right, based in thought or bodily intuition. In this particular moment, going back to that lightness is what I want most. There is that twinge of fear–of deprivation and judgment, but fear becomes a nonentity when you decide to take on exactly what you want with purpose.

And in the vein of intention and purpose, I made you these pot pies. I wanted to offer up something of this nature for a while, trying them with biscuit-y toppings and the like. This one is easily the best version so far. I basically filled out the mushrooms with all of the dark and more potent ingredients I had that would work together. There’s the mushrooms, all cooked down to a messy and unctuous jumble, leeks, shallots, garlic, thyme, stout, tamari, balsamic vinegar and bits of olives for a fruity-salty hit. The sweet potatoes get just the right amount of crispness from a visit in the oven and help to sop up the goodness below. It’s very hearty, peak-winter fare to see us through it all.

mushroom + stout pot pies with sweet potato crusts
serves: 4-6 (depending on how hearty you want the serving to be, what else you’re eating etc.)
notes: I think it’s important to use a stout that you would normally drink on its own for this. If you don’t like it in the glass, the taste of it reduced down will not appeal to you either. Feel free to use a mix of red wine and vegetable stock in place of the stout if you like (like 1/2 cup red wine + 3/4 cup vegetable stock). I would skip the balsamic vinegar or drastically reduce the amount to a tiny splash if you go the red wine route though. There should be enough acidity from the reduction of the wine.

3 tbsp grapeseed or other neutral oil + extra for greasing, divided
2 shallots, fine dice
1 leek (white part only), chopped
5 sprigs of thyme, leaves removed + extra for garnish
2 cloves of garlic, minced
1 tbsp tomato paste
2 lbs mixed mushrooms (I used cremini, portobello + shiitake), trimmed and sliced into 1 inch pieces
3 tbsp spelt OR wholewheat flour (or GF flour/flour blend of choice–I’ve read that sorghum flour is great for thickening sauces)
1 cup stout or other dark, heavy beer
1 tbsp balsamic vinegar
1 tbsp tamari soy sauce
1/3 cup pitted kalamata olives, chopped
5 sprigs of parsley, leaves removed + chopped
1-2 small sweet potatoes, washed and thinly sliced
salt and pepper

Preheat the oven to 375 degrees F. Grease 4-6 ramekins with grapeseed oil and set on a baking sheet.

Heat 2 tbsp of the oil in a large, heavy pot over medium heat. Add the shallots. Saute for 2-3 minutes or until translucent. Add the leeks and all but a 1/2 tsp of the thyme to the pot and saute for another 2 minutes. Add the minced garlic and tomato paste to the pot. Saute until the garlic is fragrant, about 30 seconds. Add the chopped mushrooms to the pot all at once. Cook mushrooms until tender and glistening, about 8-10 minutes, stirring often and adding a bit of liquid or extra oil if necessary. Sprinkle the flour over top of the mushrooms. Stir and cook out the raw flavour of the flour for about a minute.

Pour the stout into the pot, scraping up any brown bits at the bottom of the pan. Add the balsamic vinegar and soy sauce. Bring the mixture to a boil. Simmer for 5 minutes, or until liquid is reduced slightly. Remove from the heat. Stir in the olives and chopped parsley. Season the mixture to taste.

Divide the mushroom mixture among 4-6 ramekins. Layer the sweet potato slices on top, overlapping the circles as you go. There should be 2 solid layers of sweet potatoes on top of the mushrooms. Brush the top of the sweet potato slices with the remaining oil, season the slices with salt, pepper and remaining chopped thyme. Bake pot pies for 30-35 minutes, or until mushroom mixture is bubbling and the sweet potatoes are browned and lightly crispy on the edges. Serve hot.

You might also like…

mushrooms and tofu en papillote + starting out a bit persnickety

I used to hate mushrooms and tofu. Together, separately, with sauce, without sauce, deep fried, grilled, whatever theView full post »

spicy tempeh empanadas + doing something

I get overwhelmed sometimes. Not in a debilitating way, just in a mind-racing, go read 20 books and a jillion web pagesView full post »

almond sweet potato biscuits + mushroom gravy

I went to a music festival in the south a few years ago and one of my main takeaways (actually) was how good the foodView full post »

pin it subscribe tweet this post share on facebook email to a friend
Kathryn30/01/2013 - 5:35 am

I think choice of diet should be an intensely personal thing – only you really know what is best for you and your body and how food makes you feel. I’m the first to admit that I probably need to move to a more plant-based (and less cake-based) diet so I’m excited to see what you have in store here for us :)

ana cooks30/01/2013 - 6:20 am

you kill me with your shots…such a great inspiration for me and my work! love it!
thank you so much!

Claire Suellentrop30/01/2013 - 7:55 am

Lovely. Such a balance of hearty and light. If I don’t have small ramekins, do you think the recipe would hold up as one big pot pie in a glass baking dish? Or would I need to adjust the cook time?

Laura Wright30/01/2013 - 8:14 am

Hi Claire,
I think it would be fine in one big dish-probably an 8 inch square would be good. You might need more sweet potato slices to cover the top though. The cooking time will be roughly the same, since the filling is pretty much cooked when it goes into the pan. Hope that helps :)
-L

erin30/01/2013 - 9:14 am

The shots of these are just gorgeous, Laura! (Who knows, I’m working on becoming a mushroom eater and they definitely look delicious!)

(and better late than never with the goals, I think I’m still solidifying mine!)

thelittleloaf30/01/2013 - 9:23 am

I was vegetarian between the ages of 11 and 20, mostly for ethical reasons but also because I simply wasn’t a big fan of meat. Now I do eat both meat and fish, but in small quantities and only when I know exactly where they have come from and that the animals in question have had a good life, diet etc.

I wish I’d had a dish like this up my sleeve when I was veggie – it looks so hearty and filling and exactly the kind of thing to feed to a doubting meat eater!

Autumn30/01/2013 - 10:12 am

WOW this looks and sounds amazing! I’m not a fan of olives.. if I were to leave them out should I sub something else? Or do you think it would take too much away from the dish. Thanks! Can’t wait to try this :)

Laura Wright30/01/2013 - 10:24 am

Hey Autumn,
Thanks for your lovely comment! I think the dish would be just fine without the olives. I just enjoy the briny, salty bits here and there, but there’s plenty going on in these pot pies without them.
-L

Sarah30/01/2013 - 10:55 am

Hi Laura,
I love mushrooms—this is just gorgeous, I can’t wait to try it or something similar. Mushrooms are one of my favorite foods.

Re: food choices and intention: you’re spot-on. “Fear becomes a nonentity when you decide to take on exactly what you want with purpose.” I like that. –S

Melanie30/01/2013 - 11:14 am

This looks so appropriate for the cold rainy weather. It looks delicious!

la domestique30/01/2013 - 11:53 am

I’m feeling you, Laura. I just posted about making similar changes to my lifestyle on la domestique! Your photos are stunning and the recipe looks hearty and satisfying for these frigid winter days.

sara forte30/01/2013 - 12:57 pm

so stunning. I have to touch base with my eating habit too, especially when people ask, and I check in about how I feel. They are frequently broken rules, but on my watch, I eat what feels better. I don’t need a label or to classify it, but you gotta do what feels right. and if you can’t make crazy tasty foods like THIS, there isn’t much to miss. Gorgeous work lady and good luck with you goals. Please come to CA :)

dana30/01/2013 - 1:46 pm

You have outdone yourself – the recipe, the beauty of the ingredients, the photographs. Absolutely stunning. I WILL be making these soon – they look perfect for a dinner party. Lovely job, friend!

Suzanne @RollWithIt30/01/2013 - 1:57 pm

I love your photos! This recipe looks great – I just wish I could eat mushrooms (I could, but my husband would kill me for the gas that comes along with eating them!).

Thank you for your honesty with how you eat. It is something I have been struggling with lately. A big reason I don’t think I could ever go vegan…I love leather shoes…it’s a problem really :). I also don’t think I could follow the rules of being vegan and would be paranoid that I was breaking them all the time. Being paranoid about how to eat cannot be healthy…But I do stick to a primarily plant based diet and choose high quality meats in smaller portions.

Have a great trip! I hope it includes some cross boarder shopping – prices are pretty good down there!

Nicole30/01/2013 - 2:16 pm

These pot pies look amazing! Can’t wait to try them soon.

Eileen30/01/2013 - 3:27 pm

These little pies sound perfect for chilly nights! I really like the idea of using sweet potato slices for a sweet-savory crust.

Caitlin30/01/2013 - 5:24 pm

well, i’m all for you going back to your vegan ways(said the vegan), especially if it includes more recipes like this! sweet potatoes and mushrooms just so happen to be two of my favorite things in the world. plus, it’s pretty gorgeous ;)

What a phenomenal idea. I haven’t combined mushroom and sweet potatoes before in a dish and this seems like just the kind of adventure I’m looking for this year too! Thank you for the irresistible inspiration.

hannah30/01/2013 - 7:15 pm

sweet potato crust?! that is brilliant. i’ve got to try this soon.

Kristy30/01/2013 - 8:23 pm

I am happy for you and your choosing to stay true to your own nature when it comes to your eating choices. You explained your choice so eloquently.

Also, I want this real bad. Any kind of mushroom stew sort of concoction has my name written all over it, and the sweet potato crust is totally my kind of thing. I usually veer away from pot pies because I don’t care for the biscuity crust! I love it.

Jeanine30/01/2013 - 8:25 pm

Wow, these look amazing! As usual, I love every single ingredient you use. Here’s to a year of trips and adventures…

Sonja30/01/2013 - 9:44 pm

Laura, these are so cute! What a great idea with the sweet potatoes on top instead of crust – I love it! The flavors of the filling sound wonderful too.

I couldn’t agree with you more on avoiding rules and labels related to eating. (Though sometimes it makes it hard when you try to convey your philosophy to other people!)

sarah30/01/2013 - 10:30 pm

Beautiful, beautiful. Your photos are gorgeous, and your pot pies sound amazing. And, Minnesota? ;)

Angela31/01/2013 - 8:48 am

Your blog is beautiful and mouth-watering and you seem to be so positive person.

Katrina @ Warm Vanilla Sugar31/01/2013 - 4:48 pm

I love that crust on top! What a fabulous, healthy, recipe :)

Hannah01/02/2013 - 12:48 am

Laura these are beautiful and the thought of those rich dark mushrooms is making me hungry even though it’s bedtime. Can’t wait to try this. I think your concerns about being thankful for food (whatever it may be) and conscious of food accessibility are valid. To my mind, the best way to address those concerns is to work towards all people having the same choices that you do. Denying yourself the opportunity to feel whole and nourished and healthy won’t help anyone … but figuring out ways to get education and access and real choice about food to everyone just might. I love that you’re conscious of what makes you feel your best – while also being conscious of the privilege you have in pursuing that. Thanks as always for sharing.

Elizabeth01/02/2013 - 3:43 pm

There is something about this time of year that begs for lightness, and I love that these sweet little pot pies strike the perfect balance of hearty and vegan. If your adventure gets you near Brooklyn, look me up! I’d love to grab a drink or meal of some sort.

sandra02/02/2013 - 6:20 pm

What a great idea. I was thinking of making a faux shepard’s pie with a couscous meal, left over from a few days ago for the base, and whipped butternut squash for the topping – but this looks equally good!!

Kevin02/02/2013 - 11:00 pm

These look amazing, can’t wait to try them! One question though, what size ramekins did you use? We only have smaller dessert sized ones so I’m looking to purchase 4 to make this recipe. Thanks for sharing!

Ashlae03/02/2013 - 12:32 am

Love this, girl.

I’m a big fan of doing what feels right. I followed a strict vegan diet for two years then started eating animal products – full force – for a good six months. Craving my former plant based ways and I’m back to eating a mostly vegan diet. With a few eggs every now and then. But ahh, the lightness – I feel it. I crave it.

PS – hoping to the winds that Denver’s on your road trip list. ;)

Laura Wright03/02/2013 - 8:59 am

Hey Kevin!
I used 1 cup sized ramekins for this, but I think dessert ones might be more appropriate. I found the servings that I made a little on the hefty side, so I’d go with your smaller ones. Alternatively, you could assemble the whole thing in a 8 x 8 square dish and make one big pot pie. Hope that helps!
-L

Nat03/02/2013 - 4:32 pm

Yum, this recipe looks delicious! Such a creative way to use sweet potato, which is a vegetable that is often underestimated. I’ve only recently discovered sweet potato nachos and can’t believe I had never heard of them before!

Great photos as always :)

Victoria04/02/2013 - 4:08 pm

Have you read “Animal, Vegetable, Miracle” by Barbara Kingsolver? It is a book about the importance of eating local – she is a beautiful writer, and the book travels through journalism, family-saga, and diary as her and her family struggle with eating only locally on their farm for a year.

It addresses your thought process on whether eating vegan (or plant-based) is really a responsible, sustainable food choice.

ps. these look awesome!

Laura (Blogging Over Thyme)04/02/2013 - 8:20 pm

Just discovered your blog! It is beautiful (don’t know why it took me this long…). This dish sounds delicious. Definitely bookmarking this for the future!

Shira05/02/2013 - 12:57 am

What a fabulous post Laura! I wish you the best in your girls for the coming year, and better to get them done right than rush it! These pies look absolutely beautiful too.. I am so loving your blog and your outlook – after many years I have officially given up on labels too. Listening to the body is key, as hard as that is sometimes! Thanks for a refresher :)

Shira05/02/2013 - 1:00 am

Oh gosh, what a funny error – that was supposed to read ‘goals’ not girls!! Blurgh :)

Mushrooms Canada05/02/2013 - 9:47 am

What an excellent combination of delicious ingredients! I absolutely love the mushroom mixture, they compliment each other so perfectly. Thanks for sharing this wonderful winter recipe, I look forward to trying it out!

-Shannon

kaela10/02/2013 - 12:43 pm

I don’t even like mushrooms and this looks fabulous. And I love the look of that wooden mandoline – is it a Benriner? I’ve been in the market for a good one for a while, but fear-of-slicing-fingers-off keeps me from getting one.

Laura Wright10/02/2013 - 12:53 pm

Hi Kaela! It is a Benriner. Definitely a no-frills sort of mandoline, but it gets the job done and stays sharp. It comes with a finger guard if you’re scared!
-L

kaela10/02/2013 - 2:11 pm

Thanks! Maybe it’s time. 2013: Go Mandoline or Go Home. :)

Lorna11/02/2013 - 9:40 am

Hello. Thank you for this lovely recipe. I understand your comment about veganism possibly being a choice for the privileged. I’ve been vegetarian since I was a small child – over 30 years, and am increasingly becoming uncomfortable about it, especially since I was diagnosed as coeliac two years ago. I first became vegetarian from an ethical point of view – when I was 10 my teacher showed a video of veal calves in crates, animals going to slaughterhouses etc. and I was so traumatised I never ate meat again. I know it’s possible to buy meat from animals that were well looked after now, but I still can’t bring myself to eat it.I hate eating out, even at friend’s houses, because I feel like an awkward demanding prima donna. There is, for me, no solution – I can’t bring myself to eat meat, fish or chicken, and obviously can’t get round the ceoliac thing, so I cook – a lot. Websites like yours are a godsend. Thank you again!
Lorna x

Sarah12/02/2013 - 12:27 pm

This is so beautiful! I would never have thought to cook w/beer before… but this would be the recipe to start. Great pics :)

Relish Blogs – Week 2.1815/02/2013 - 11:12 am

[…] First Mess And then there’s The First Mess. If the idea of Mushroom + Stout Pot Pies with Sweet Potato Crust doesn’t reach out and grab you (yeah, right), the pictures of them will. We want those on our […]

[…] Mushroom and Stout Pot Pies with Sweet Potato Crusts from Laura of The First Mess […]

[…] Mushroom and Stout Pot Pies with Sweet Potato Crust from The First […]

Kaye05/05/2013 - 12:18 pm

This recipe looks beautiful and delicious! Amazing photography, too! I appreciate you sharing your story about your reasons for adding meat back into your diet. I disagree that being vegan is synonymous with living a life of privilege. I’m saying this because I’m a poor vegan and have found it cheaper to eat meatless! lol :) I think the opposite could be said, that eating meat is a privilege because one feels it’s okay to take the life of another living creature – against their will – when there are other options for nourishment that don’t rely on taking an animal’s life.

[…] ♔ This clearly has to be veggie heaven! It looks stunning and tasty, like the ideal food to dish up for some vegetarian food critics Mushroom Stout Vegan Pot Pies with Sweet Potato Crust […]

Courtney18/11/2013 - 10:51 pm

Hi
Can you make the mushroom mixture the day ahead and put in the fridge overnight? Thanks!
Courtney

Laura Wright19/11/2013 - 9:18 am

Hi Courtney, you certainly can make it ahead. Just make sure you let it come to room temperature before cooking it in the oven for the final step.
-L

[…] 33. Mushroom and Stout Pot Pies with Sweet Potato Crusts A savory pie that combines beer, sweet potatoes, and mushrooms is the perfect melding of decadence and healthy food. As a Thanksgiving entrée, this dish is pretty simple and speedy, with just a few steps and minimal dishes to wash. […]

Musette #2 | Flossy's Fuel26/11/2013 - 9:07 am

[…] comforting fall meal: Mushroom and Stout Pot Pies by one of my favorite bloggers, The First Mess. So much flavor in these little crocks. Tip: place […]

Mary Christ14/01/2014 - 5:47 pm

this is one of the only times I have commented, this sounds amazing!! I eat healthy and everything…within moderation!

I love your ideas Laura, you just seem to take life way seriously, does it make you tierd? No criticism, just an observation.

Maree17/02/2014 - 5:07 am

Just cooked this for dinner tonight, beautiful! I’m so excited that I have found your site!

Cass Markovich06/07/2014 - 1:04 pm

Laura,
I am not a lover of beer. What do you think red wine or just broth would do to the recipe?
Cass

Laura Wright07/07/2014 - 5:37 pm

Hi Cass! For certain, red wine would add a bit more acidity but also some more depth of flavour. Broth would be the lightest option in terms of body. I think a half and half mix of each would be perfect :)
-L

[…] example for your kids to eat healthily? No worries, because we have found this amazing recipe for mushroom & stout pies with sweet potato crusts. Pastry free and full of veggies, this pot pie packs a punch without packing in high […]

Ken31/10/2014 - 11:20 pm

I was inspired to try this because of the shot of the mushroom stew in the pot. I envisioned it over potato dumplings (Klösse). My mushroom stew looked great, but I didn’t care for the taste. Maybe I just don’t like stout (I used Widmer Obsidian Stout), which had a smokey flavor that I was only so-so about in the glass. I did like the texture and the way the dish came together. I have a picture, but don’t know how to share it. I’ll retry with the red wine, or maybe just beef broth. It’s basically a good recipe. Thanks for sharing it.

Laura Wright02/11/2014 - 7:44 am

Hi Ken, thanks for this feedback. I found that the flavour of the stout came through strong in this, so if you aren’t a fan of it, might be best to stick with broth/stock for the future. You essentially reduce/concentrate the flavour of whatever liquid you add to this, so if you don’t like the taste of whatever you’re adding on its own, safe to say it won’t be good if you cook it. Hope you have better luck next time.
-L

Anna11/11/2014 - 2:03 pm

@Laura – Hi! Which particular stout did you use when you made this?
Thanks!
Anna

Laura Wright13/11/2014 - 6:43 am

Hey Anna! I honestly can’t remember which one it was. And when I make things like this, I never buy the same one twice. I usually just go to the liquor store and see what they have. Although, I don’t think I would use something like Guinness–it has too much of a burnt/lactic-ish flavour for this recipe I think. Aim for something with more of a coffee/nutty vibe! Sorry I couldn’t be more helpful/exacting.
-L

[…] especially when alcohol is involved. With the use of balsamic, soy sauce garlic and herbs, this savory dish introduces holiday decadence to healthy, vegetarian ingredients. But if you aren’t a fan of the […]

AnnMarie20/11/2014 - 7:29 pm

A friend of mine just told me about these & they’ve now become the centerpiece for this year’s Thanksgiving dinner. They need to travel, though. How far in advance do you think I can make them and would you make any adjustments to the baking time if I’ve frozen & then thawed them? Or, would you not recommend freezing for travel?

[…] Supper Whole Roast Heritage Breed Turkey // Brooklyn Supper Roast Turkey Breast // Brooklyn Supper Mushroom and Stout Pot Pies with Sweet Potato Crust // The First […]

Thanksgiving Dinner23/11/2014 - 9:31 pm

[…] squash & apple latkes, GF dinner rolls, parmesan roasted cauliflower, salad, and mushroom & stout pot pies w/ sweet potato crust. I’m planning to make a couple of savory pumpkin pies for dessert, to balance out the […]

[…] Mushroom & Stout Pot Pies with Sweet Potato Crusts (The First Mess) […]

[…] course, being surrounded by so much beer I can’t resist throwing some of it in to my cooking. This recipe for mushroom and stout pot pies with a sweet potato crust from Laura over at The First Mess is one of my favourite things that I’ve made this year…you […]

za’atar roasted carrot salad with cashew labneh, avocado + frisée

It felt like it had been a while, so I made you a salad. With fragrant za’atar roasted carrots, curly + gorgeous frisée, blood orange dressing, avocado and some raw and vegan cashew labneh on the side. Yes! That delightfully thick middle eastern yogurt-cheese that brings the dreaminess to every food it touches–all plant based and vibed out for your enjoyment. I’m so excited to share this one with you.

I know last week I was talking about baking on a Saturday night like the old lady I can sometimes be, but please rest assured that I am somewhat versed in the ways of wildin’ out. When the lovely Elenore from Earthsprout emailed me and a bunch of wonderful bloggers about a week-long party put on by her and Sarah of My New Roots, all centered on fermented foods, I started to think about the possibilities for some outright uninhibited adventures in my kitchen.

As a practice, fermentation is a fun thing to acquaint your vegetables, nuts, beans etc with. It brings a whole new dimension of flavour and as a bonus: it’s rather empowering to do it all yourself/witness nature just doing its thing. Kimchi, vinegar, soy sauce, miso, wine, beer, kombucha, tempeh, sauerkraut, sourdough bread, yogurt… all of those tasty things are crawling with make-your-belly-happy bacteria. If you want to read a little more about fermented goodies for your health, check out Elenore and Sarah‘s posts. It’s time to populate the gut!

I’ve made kimchi, sourdough and sauerkraut a bunch of times (nerd alert! I even gave a sauerkraut making demo to a bunch of students at the culinary school I attended with one of those wrap-around-the-head-mics), but I wanted to try something a bit different. I love having a batch of cashew cream on hand for savoury applications. I started thinking about making it into yogurt… and then making the homemade cashew yogurt into labneh–that amazing drained yogurt that is so thick, tart and perfect in the corner of a mezze plate.

So I tried a batch with foggy expectations and was so excited when it turned out on the first go. I let the cashew cream come alive in a warm place for a full 36 hours for the yogurt stage. It got properly sour, so I set to work on draining it for the labneh treatment. The results were so thick and creamy, the rich taste of cashews coming through in a pleasant and fatty way, all punctuated by a big squeeze of lemon juice. Rather indulgent.

The rest of this winter salad is a breeze to scheme up. I roasted some pretty heirloom carrots in za’atar, that pungent, sharp and warm middle eastern spice blend (although it is based in the cultivation of dried and powdered za’atar bushes that grow wild in mountainous regions of the middle east), tossed them with some frisée for a whisper of bitterness, and a light blood orange and olive oil dressing, Some creamy avocado and a scoop of the cashew labneh complete the plate. This salad = pure wildin’ out. Go crazy with it, friends :)

za’atar roasted carrot salad with frisée, blood orange dressing + vegan cashew labneh
serves: 4
notes: If you can’t be bothered to make some cashew-based labneh at home (takes 2-3 full days), feel free to drain 1 cup of your favourite plain yogurt (goat, coconut, sheep, soy, cow etc) overnight with the juice of half a lemon and a sprinkle of salt (don’t stir it up!). A nice spoonful of Greek-style yogurt or Icelandic skyr would be great too.

labneh:
1 cup raw cashews, soaked for 4 hours
scant 1/2 cup water
pinch of sea salt
juice of 1/2 a lemon

salad:
1 lb carrots, washed + trimmed
2 tsp za’atar
1/4 cup olive oil, divided
1 head of frisée, cored, trimmed and cut into bite size pieces
juice of 1 blood orange
1 ripe avocado
salt + pepper

Start by making the cashew yogurt: combine the cashews and water in the pitcher of a blender. Blend on high for a few minutes, scraping the sides down here and there. Purée the cashews and scant 1/2 cup of water until a smooth paste forms.

Scrape the cashew cream into a sterilized jar. Cover the jar with a couple layers of cheese cloth and secure it at the top with a rubber band. Set the jar in a warm spot (not too warm) for 24-36 hours or until the mix has started to sour. I put my jar in the boiler room of the house and it was ready almost two days later. Check it every 5-8 hours if you can. There should be some separation happening in the jar. If you see any mold on the surface, throw it out and start again.

Make the yogurt into labneh: Place a fine mesh strainer over a large bowl. Line the strainer with a paper towel or coffee filter. Scrape the cashew yogurt into the paper towel lined strainer. Squeeze the lemon over top and sprinkle with a bit of sea salt. Don’t stir it in! Cover the bowl and strainer with plastic wrap and place in the fridge overnight. The resulting labneh should be quite thick and it should have indentations from the paper towel. It is now ready to eat.

Preheat the oven to 400 degrees F.

Cut the carrots into 2-3 inch lenths, then cut those lengths into halves or quarters–depending on the thickness of your carrots. Toss the carrot batons with 1 tbsp of the olive oil, the za-atar, salt and pepper. Arrange them on a large baking sheet and roast for 20-25 minutes. They should be lightly browned and tender. Remove from the oven and allow them to cool.

While the carrots are roasting and cooling, trim up the frisée and place it in a large bowl. Peel and pit the avocado, cut it into quarters and set aside.

Add the roasted carrots to the frisée. Squeeze the blood orange over top and add the remaining extra virgin olive oil to the salad. Season the salad with salt and pepper to taste and toss it all together. Divide the salad among 4 plates. Add a quarter of the avocado and a dollop of labneh to each plate. Drizzle a bit of olive oil on top of the labneh and give it a finishing sprinkle of za’atar if you like.

You might also like…

warm kale, quinoa and balsamic beet salad + a fall mix!

Acceptance. Autumn is the season where we go home.  There are blankets, hot beverages to wrap your little fingersView full post »

fennel slaw + combinations

I used to intern at a restaurant where they would marinate giant containers of beautiful, ripe olives in extra virginView full post »

oregano roasted brassicas with maple + dijon dressing

Brassicas = mustard-y cabbages, brussels, broccoli, cauliflower etc goodness. This hearty winter salad is one of theView full post »


pin it subscribe tweet this post share on facebook email to a friend
Elenore Bendel Zahn23/01/2013 - 8:57 am

Holy cow!

Now THIS is food porn on a damn high level!
plus your writing is so brilliantly beautiful and wise and funny at the same time. I feel like I just wanna eat this whole post up (you included)

Big warm loving hug from sweden and thank god you decided you wanted to be a part of this bacteria revolution!

[…] My New Roots Green Kitchen Stories The Wooden Spoon Coconut and Quinoa Whole Promise Two Blue Lemons Golubka Eat It. Kyra’s Kitchen Ola Domowa The First Mess […]

thelittleloaf23/01/2013 - 9:24 am

This looks absolutely stunning! I’ve been reading a lot about cashew cream recently and am intrigued to give it a try, even though I don’t go in for a particularly low dairy or vegan diet. Photos as beautiful as this must be what inspire me :-)

Kathryn23/01/2013 - 9:37 am

Oh Laura, you are some kind of genius. Cashew labneh? Want it. And this whole salad.

Michelle23/01/2013 - 10:13 am

Picturing you with a Gwen Stefani mic talking about sauerkraut pretty much made my day. A beautiful dish too :)

Courtney23/01/2013 - 10:26 am

I LOVE everything about this salad, though I might love the cashew labneh just a tad bit more! I’ll be experimenting with this soon for sure! Blood oranges are one of my favorites this time of year so it’s good to see them in the lineup also :)

Ashlae23/01/2013 - 12:35 pm

Girl, you’re a culinary genius. Love the idea of cashew labneh! I’ve been working on a raw cheesecake with strained cashew cream (and a crap load of lemon juice) but never thought to let it sit overnight to sour. You rule.

Eileen23/01/2013 - 3:00 pm

Cashew labneh? WOW. I was sort of aware of fermenting nut cheeses before, but only just. It’s super exciting to think I could do it at home! The salad looks amazing too–I love the idea of sweet-spicy roasted carrots with crispy lettuce. :)

Katie @ figgy & sprout23/01/2013 - 3:24 pm

Absolutely stunning photos, Laura! Such a creative recipe as well. I too am taking part in the Fabulous Fermentation Week :) Yay!

Meg23/01/2013 - 4:45 pm

Oh WOW, I am totally making this today! What a fantastic post, thanks!!

Heather23/01/2013 - 7:08 pm

I feel ashamed to admit that I’ve never tried labneh. This is something that needs to change. A fermented foods party seems right up my alley. So fun!

Jessica23/01/2013 - 8:12 pm

This looks beautiful! Fantastic photos.

Blaine23/01/2013 - 9:43 pm

The carrots are gorgeous! Love the idea of creating a labneh with cashews. Love your creations, I always look forward to them!

Blaine

Katrina @ Warm Vanilla Sugar24/01/2013 - 10:29 am

This looks fabulous!

Nancy24/01/2013 - 11:50 am

Wow, this is my kind of salad. Your pics are absolutely gorgeous too. I’m intrigued that you do not need to add a culture to the cashew mixture, just wild all the way! Must try this soon.

[…] Coconut & Quinoa The Wooden Spoon Eat it. Kyra’s Kitchen Ola Domowa Mince & Type The First Mess The Holy Kale Healthy & […]

Stacy24/01/2013 - 2:16 pm

Like everyone else, I am highly impressed. You inspire me: with your creativity and willingness to just give things a go, and also generally, with your unbounded enthusiasm. I am super curious about this cashew labneh, and I love everything else in this salad, so hopefully this will make it to my table sometime soon!

Claire Suellentrop25/01/2013 - 12:40 am

Longtime follower, first-time commenter :) I am loving Fabulous Fermentation Week and the beautiful community of food bloggers it showcases, but I gotta say: of all the tasty recipes that have popped up this week, yours takes the cake. I cannot wait to make that labneh. Mouth’s watering as I type.

Nicola Galloway25/01/2013 - 4:57 am

What a stunning post. I look forward to trying this cashew labneh. Yum :)

Golubka25/01/2013 - 12:34 pm

This looks so so delicious, exactly what I want for lunch today :)

amy chaplin26/01/2013 - 12:09 pm

So happy to discover your site! Gorgeous photos and stunning salad.
I’ve never tried cashew cheese/labneh with just lemon juice….
Loooking forward to seeing more!

Alissa27/01/2013 - 2:16 am

Ahhh your photos are so beautiful!

[…] Lemons Coconut & Quinoa The Wooden Spoon Eat it. Kyra’s Kitchen Ola Domowa Mince & Type The First Mess The Holy Kale Healthy & Hopeful My Wholefood Romance Kale and Cardamom The Conscious Kitchen […]

[…] Raw Vegan Cashew Labneh […]

Christine28/01/2013 - 1:57 pm

This looks so delicious! I’m intrigued by the cashew labneh – I’m going through a bit of a ‘things you can make with cashews’ obsession at the moment. Awesome Laura!

Kate28/01/2013 - 6:28 pm

That top photo is so gorgeous. I could stare at it forever. What a delicious salad, too. Nicely done!

Nat @ The Apple Diaries28/01/2013 - 11:28 pm

Thanks First Mess for the great recipe and awesome food photography! I’m loving fabulous fermentation week. All this good bacteria is right up my alley ;)

Thanks again!

Gwen @SimplyHealthyFamily29/01/2013 - 1:20 pm

I am a big believer in the benefits of fermented foods. I am in the process of making my mom’s recipe for fermented corn bread. Wish me luck! ;)

[…] the above of roasted carrots our guests arrived and the camera was stowed.) We started with her za’atar roasted carrot salad (I purchased cashew cream cheese and doubled the amount of avocado) and finished with the humble […]

[…] the cooking side, za’atar roasted carrot salad with cashew labneh, avocado + frisée all the way and on the baking side, dark chocolate espresso scones w/ coconut cream + jam are […]

Daria08/02/2013 - 12:41 pm

Hi, this looks amazing and I can’t wait to try it! So I started with making cashew yogurt yesterday. I left in the oven with the light on and when checked it in the morning it had some dark layer on the surface. Is it the mold you are talking about? If it is, why is it happening?
I wouldn’t like to throw it away, but seems like it’s the only way(
Also, once I blended nuts with water the mixture was pretty thick. is it supposed to be so?
I’m sorry for so many questions but I’m a begineer in “nutty magic”.

Laura Wright08/02/2013 - 12:52 pm

Hi Daria,
Is the dark layer coloured at all? The general rule with mold and discolouration is: if it’s pink or black-ish grey, throw it out and start again. Perhaps try another warm area of the house? This style of fermentation is possible because of wild yeasts in the air/atmosphere around the jar. Maybe a location change would help? The mixture is rather thick from the start, so the viscosity of yours sounds about right. Hope this all helps a bit! Good luck on your next attempt–these fermentation things get easier with practice!
-L

[…] the above of roasted carrots our guests arrived and the camera was stowed.) We started with her za’atar roasted carrot salad (I purchased cashew cream cheese and doubled the amount of avocado) and finished with the humble […]

kms10/08/2013 - 1:50 pm

Trying to make the labneh. Is it ready to be thrown into the strainer when there are air pockets throughout the mix? And when you put it in the strainer, should you try to get those air pockets out via smooshing it a bit?

Laura Wright10/08/2013 - 4:10 pm

Hi kms, Air pockets are a good sign that it’s ready to strain! You can smush them out or not, up to you :)
-L

[…] the above of roasted carrots our guests arrived and the camera was stowed.) We started with her za’atar roasted carrot salad (I purchased cashew cream cheese and doubled the amount of avocado) and finished with the humble […]

Deena kakaya26/06/2014 - 4:15 am

The marriage of that labneh and those sweet and gentle carrots looks divine x

[…] za’atar roasted carrot salad with cashew lebneh, avocado and frisée salad via the first messza’atar pizza with dukkah lebneh and purple onions via my name is yehsweet potato soup with za’atar oil via yum sugarquinoa chickpea burgers with za’atar spice and creamy tahini via choosing rawsweet potato fries with za’atar and lebneh via the roaming kitchencroissants sprinkled with za’atar via dishes from my kitchen […]

antioxidant power muffins (for your health)

I like muffins, I do. I can truthfully say that I’ve turned down invitations to go for a beer with friends in favor of cooking up a dozen. Actually heard over the phone in the background: “What, is she 80 years old?!” It was worth it.

I always gravitate towards the crumble topped, glazed or chocolate flecked varieties out of habit though… because it’s like eating a piece of cake. A piece of cake that you can sometimes have with a hot drink and call it breakfast. Oh, and healthy muffins are generally terrible. Like, more terrible than mornings pre-coffee. I wanted this to be different in a real way.

Here’s the thing. It’s hard to make a homemade, legitimately healthy muffin that tastes AMAZING + looks completely beautiful. I have high expectations in a general way. Brown, dome-y cake things are not always tasty and are definitely not inherently glamorous. I wanted it to be real good on all fronts for your health. Sometimes I irrationally worry about offering up recipes for more humble fare here. A muffin is not the most totally unique snowflake-kind of thing to post on a food blog, but it is decidedly everyday and approachable. I am slowly learning that this is enough.

When I lived in the city, I used to pop into the nearby Whole Foods from time to time for a matcha tea and one of their lovely vegan muffins. But it wasn’t entirely muffin-like! They baked them in petite bundt pans and put a sweet little glaze on top. The ingredients were all health-supporting for sure and the small hit of glaze brought it back into light indulgence territory. The idea was to emulate the overall feel of their muffin and fill the recipe out with things I really love.

I went to work, consulted with a new and wonderful book, and here we are. It’s a beauty, I assure you. It’s key to go wild with flavour-y things when undertaking more health-centric, vegan baking. The spices, the vanilla, the add-ins; they all work together to make a non buttered + egged treat so delicious. If I’m vegan-izing/health-ing something up, I generally double the vanilla specified, use spices and citrus zest with abandon, and reach for flavourful fats like nut butters or coconut oil as an overall strategy. Also, stirring the batter gently until just incorporated is key for a nice texture. You could apply that principle to any muffin recipe, but especially here with the inclusion of 100% whole grain flour.

In this particular breakfast marvel, I’ve used hearty spelt flour, almond meal, chia and flax seeds, warming spices, tropical coconut oil + vanilla (still savoring the bottle miss Ashlae sent me), walnuts, tart dried cranberries, coconut palm sugar, a smidge of banana to amp up the natural sweetness and some frozen Ontario blueberries stirred in to remind us of summer’s gifts. I topped them off with a zesty clementine glaze for an inviting hit of freshness. These would be perfect for a weekend brunch at home. Your grandma would be so proud of you for baking these on a Saturday night, just a thought :)

antioxidant power muffins + clementine glaze
adapted from Dr. Weil’s True Food
serves: 
makes 7-8 little bundts or 12 normal muffins
notes: If you eat them, feel free to replace the mashed banana with 3 beaten eggs to avoid any trace of banana-ness. Also! I know if you’re high on health, you might want to turn your nose up at the glaze portion. I found it pretty crucial to the whole experience. This batter isn’t terribly sweet, so the glaze has a rather serious function in the grand scheme (way serious).

muffins:
1 cup whole spelt flour
1/4 cup almond meal (or use more spelt if you like)
1 1/3 cups ground flax + chia seeds (or go with pure flax or pure chia)
2/3 cup coconut palm sugar
1 tbsp baking powder
1 tbsp ground cinnamon
pinch of ground ginger
pinch of fine sea salt
1 ripe banana, mashed
2 tbsp melted coconut oil + extra for greasing
1 3/4 cups milk of your choice (I used almond)
1 tbsp vanilla extract
1 cup frozen blueberries, thawed (or fresh if they’re in season)
3/4 cup unsweetened dried cranberries
1 cup roughly chopped walnuts
2 tbsp cacao nibs

clementine glaze:
juice and zest of 1 clementine
1/2 cup powdered sugar

Preheat the oven to 325 degrees F. Grease your mini bundt or muffin tins and set aside.

In a large bowl, combine the spelt flour, almond meal, flax + chia seeds, coconut sugar, baking powder, cinnamon, ground ginger and salt.

Mash the banana in a separate medium bowl. Make sure it is fairly smooth. To the banana, add the coconut oil, milk and vanilla extract. Whisk to combine.

Scrape the banana and milk mixture into the dry indredients (flour, ground flax etc). Gently fold the batter until it is just combined/there are no more dry bits of flour. Add the blueberries, dried cranberries, walnuts, and cacao nibs and gently fold them into the batter until evenly distributed. The batter should be quite thick at this point.

Fill the muffin cups/bundts with the batter to 3/4 full. Bake for 25-30 minutes or until a toothpick inserted in the center of a muffin comes out clean and muffins bounce back when you press your finger onto the tops. Cool the pans on a wire rack completely before turning out onto a plate.

While muffins are baking/cooling, make the glaze: whisk the clementine zest, juice and powdered sugar together until smooth. Apply glaze to the tops of completely cooled muffins.

You might also like…

banana zucchini bread + whole grain flour

Another breakfast treat! Clearly I’m living the good life. I’ve been getting into autumnal baking modeView full post »

banana coconut waffles + a one trick pony

I would love for you guys to think that I churn out some pretty fabulous meals with just a sharp knife, some pots andView full post »

barley scones + roasted plums

I love scones. I actually love breakfast treats in general, but the scone is my absolute favourite one of them all.View full post »

pin it subscribe tweet this post share on facebook email to a friend
ana cooks16/01/2013 - 6:15 am

i have no words for this recipe and shots!!!
just loved it all!

Sophie {The Cake Hunter}16/01/2013 - 6:29 am

‘Power muffin’ is a phrase I want to keep strong in my vocabulary. These looks delicious. I’ve become abit obsessed with spelt flour of late. I made the nicest pastry with it the other. The idea of ‘better for you’ baking really appeals to me. Beautiful photos as well :)

Caitlin16/01/2013 - 7:59 am

i was always a huge fan of the whole foods muffins. i would always read the ingredients in the case and think, “how can something with such healthy ingredients taste so delicious?!” i love the huge areas of blueberries in these lovelies- they look amazing and incredibly flavorful.

Ashlae16/01/2013 - 9:48 am

Giiiiiirl! Loving everything about this post. And if it makes you feel better, my friends also think I’m 80 – but who needs beers when you have POWER MUFFINS!

PS – this post finally convinced me that I can no longer function in the kitchen without baby bundts. Got ‘em!

Kathryn16/01/2013 - 9:53 am

I can never have too many muffin recipes in my life & it never ceases to amaze me how one simple treat can be so ridiculously incredibly decadent or full of life-affirming ingredients like this. Definitely looking forward to one of these beauties for breakfast in my near future.

erin16/01/2013 - 9:59 am

I love, love, love these! I also have to agree with Ashlae in that I need baby bundts in my life- they make everything look even more perfect!

Sophia16/01/2013 - 10:32 am

I am so glad I am not alone in sometimes turning down invitations to stay at home to bake! Seriously, after a long week at work, one of the things that helps me unwind and which I look forward to all week is to come home and bake pizza from scratch (with dough that has patiently been proving in the fridge for a day)!

And those muffins? They sound delicious – I might just bake my next batch of muffins in my little bundt pans … and those pictures! I am very jealous of the light! Beautiful shots as always!

Christine16/01/2013 - 10:35 am

These look delicious! I’m putting them on my weekend list :) I just found your blog recently and have seen so many things I’d love to make, but what caught me most was that you are in Niagara – I’m in Niagara too!

Mariela Alvarez-Toro16/01/2013 - 10:37 am

What GF flour would yo substitute the spelt for? More almond flour? Coconut? I definitely want to try this out. Lovely post.

Laura16/01/2013 - 10:40 am

Hi Mariela! I think all almond flour might be too dense. I generally swear by Ashlae’s GF flour mix as a good substitute in muffins and cakes for sure. Here’s the link for her blend: http://www.ohladycakes.com/2012/01/how-to-make-gluten-free-flour.html

Hope that helps you a bit!
-Laura

Kate16/01/2013 - 11:19 am

I’m all about a muffin that is purposeful in it’s short life; a small diversion from sweet and cloying, a teeny little break in the day where the need for support and sustenance is strong. A muffin should be powerful, despite being tiny. I’m constantly changing up ingredients, adding the flax seed, subbing in whole wheat flour, reducing sugar or swapping it for honey. They need to give me a boost, not a sugar rush.

I recently re-did my recipe books and was shocked at how many muffin recipes I have. Regardless, I’m printing this one and adding it to the mix. You can never have enough.

Sara forte16/01/2013 - 12:43 pm

I used to work at True Food kitchen and I knew where these muffins were from at first picture! They are beautiful, Laura. I’m with you on humble offerings. Keep them coming.

Stacy16/01/2013 - 3:56 pm

Laura, these muffins look fabulous, and your photos are particularly stunning here. I affirm your choice to stay in to bake from time to time, as I do believe I have done exactly the same. And I must say that these muffins seem pretty snowflake-like to me — not the usual muffin offering, to be sure! But either way, absolutely, absolutely enough. (That Dr. Weil. What a rock star.)

la domestique16/01/2013 - 6:54 pm

A healthful muffin that tastes good sounds like something we could all use in our recipe box. I flipped through True Food recently and man, what a great cookbook! Gorgeous photos, Laura!

Shelley16/01/2013 - 6:59 pm

hi! could regular sugar be swapped in for the coconut palm sugar? thanks!

Jess16/01/2013 - 7:12 pm

Ahhhhhrrr! So gloriously amazing! Your food is always to die for. ;-)

Laura16/01/2013 - 7:57 pm

Hi Shelley! You could absolutely use normal cane sugar in place of the coconut palm sugar. The batter might be a touch sweeter too :)
-Laura

Jacqui16/01/2013 - 10:50 pm

These are gorgeous muffins Laura! And I’m guilty of being called “grandma” many times. Baking is totally a worthy excuse for staying in if you ask me!

Hannah17/01/2013 - 2:40 am

Laura these look amazing. I am going to bed dreaming about clementine glaze – I suspect my shopping list for tomorrow will be altered by the time I get up ;) Thanks for another stunner. I think you’re hitting on something nice here, too, which is that even simple things can be made better when we remember them as the treats that they are, and show them a tiny bit of extra (clementine-flavored, bundt-shaped) love.

thelittleloaf17/01/2013 - 9:34 am

These muffins are a work of art! I love that you think so hard about coming up with inspiring recipes for the blog – this is certainly one of them :-)

Courtney17/01/2013 - 6:26 pm

I so need these muffins in my life!! I too have been disappointed by so-called “healthy muffins” in the past as they seem to be lacking in freshness & flavor. These look amazing! I love the clementine glaze and the fact that you made these in mini bundt pans :)

Melissa17/01/2013 - 10:05 pm

Made them tonight. They are divine. Devoured by all three sons and husband! Thank you.

Julia {The Roasted Root}18/01/2013 - 12:42 am

What a unique and healthful muffin! I love that you use mini bundt molds to change it up! Stunning photos, too!

Sarah18/01/2013 - 6:29 pm

Laura, I love you so much. I always joke with my husband that I am already a Grandma, so when I read that first paragraph I wanted to send you a bag of cookies and some freshly made doilies. {and, these muffins are so beautiful!}

The Frosted Vegan20/01/2013 - 6:52 pm

I love how cute and lovely these look, especially with that clementine glaze!

Katie (The Muffin Myth)21/01/2013 - 8:04 am

Cakes masquerading as a healthy breakfast item drive me bonkers, hence the name of my blog! These little bundts look gorgeous, and are the perfect balance of indulgence and health. I have a recipe on my blog for no sugar banana bran muffins which are my favourite weekday muffins, but I’ll definitely have to give these a try. The only thing I don’t have on hand is the coconut sugar, which can be easily corrected. Thanks for sharing the recipe – and your words here have convinced me to pick up Dr. Weil’s cookbook.

Nicole06/02/2013 - 1:31 pm

As soon as I saw “for your health”, I instantly thought of Steve Brule! I think I say “for your health” at least once per day, and always out of context like him. My favorite is “for your wine”, though!

Laura Wright06/02/2013 - 3:00 pm

Nicole, I’m so glad you appreciate Steve Brule as much as I do! I’m always using “for your health” out of context too :))

Julia08/02/2013 - 2:13 pm

well, i also have a copy of true food, and at first glance these muffins didn’t wow me, but yours do!! i baked them this morning, and you’re right, the glaze did play an integral role in the amazing-ness of them. thanks so much!

[…] recept komt van de briljante site The First Mess en ik heb het een beetje aangepast omdat ik niet alles in huis […]

Rachel Brady12/04/2013 - 3:44 pm

How have I not come across you before now!? Love all the recipes, have to try them all – where to start?! Fab. xxx

Filling my Time | Food Whims18/04/2013 - 2:38 pm

[…] Antioxidant Power Muffins + Clementine Glaze […]

Anna12/05/2013 - 9:34 am

These look amazing! Would love to make them but any way we can avoid the sugar (ie. use dates, applesauce or more bananas)? If so what would the proportions be??? Thanks!

Laura Wright14/05/2013 - 8:21 am

Hi Anna,
You could certainly sub in the same amount of date paste for the sugar, but you would have to reduce all of the other wet ingredients in the recipe by 1/4. I’m not sure how this would impact the structure of the muffin to be honest. Let me know if you try!
-L

Leticia01/03/2014 - 4:44 pm

Made these muffins and they were really delicious, even without the glaze.

However, after following the recipe to a T, my muffins ended up looking more like 2 bite brownies… Do you have any tips on how to get them to rise up like a muffin, or should I expect them to look they way they did?

Looking forward to making them again!

Laura Wright02/03/2014 - 1:34 pm

Hi Leticia!
So glad you enjoyed the muffins. And in terms of rising, these never really puff up like traditional muffins. I opt for the mini bundt way of baking them because they never have those perfectly domed tops. That’s always a tricky thing with vegan muffin batters I find.
-L

[…] 14. Antioxidant Power Muffins – You know you’re getting your fill of antioxidants when it’s part of the title. This recipe uses a combination of blueberries and cranberries to live up to its name. It combines them with other amazing foods like ginger, cinnamon, and bananas so this is a nutritional feast for the body. The way they’ve made them here almost looks like a fancy doughnut, but they’re calling them muffins. Either way they’re healthy as can be. […]

Ruth15/09/2014 - 10:01 pm

Just made these muffins tonight – I subbed in all-purpose flour, 1 cup flax meal + 1/3 cup chia seeds, regular sugar and 3 eggs instead of the banana. The batter was not as thick and it made 16 muffins total – I opted not to do the glaze since I will probably pop them in the toaster oven with a little butter, but using regular sugar seemed to make them sweet enough. Good recipe!

Tammy11/12/2014 - 2:13 pm

I cannot wait to let my husband and mom try these. They sound awesome. Just found this blog. So excited to explore!!