Lani Muelrath

PP: Pumpkin Muffins

http://gatheringgreen.com/

http://gatheringgreen.com/

Chef: Lani Muelrath
Makes: Makes about ten muffins
Prep Time: About 10 minutes
Cook Time: 45 minutes
Total Time: Roughly an hour

Ingredients

Date Cream 

  • 10 pitted Medjool dates (about 1 c) 
  • 1/2 c water

Muffin Base

  • 2 c whole wheat pastry flour 
  • 1 t baking powder 
  • 1 t baking soda 
  • 1 t cinnamon 
  • 1 t allspice 
  • 1/2 t ginger 
  • 1/2 t nutmeg 
  • 1/2 t salt 1/2 (16-ounce) can pumpkin puree (about 1 c) 
  • 1/4 c soured plant milk (see instructions on page 223, The Plant-Based Journey) 
  • 1/3 c applesauce 
  • 1/2 c raisins 1/2 cup chopped walnuts (optional)


Directions

For the date cream

  1. Cover the pitted dates generously with water and soak for a couple of hours or overnight.
  2. Drain, saving the water to use as part or all of the 1/2 cup of water in the recipe. Add the soaked dates and the water to a food processor or blender.
  3. Blend to a rich paste. 

For the muffin base

  1. Preheat the oven to 350 degrees. 
  2. Line a 12-cup muffin pan with paper liners (or use a silicone pan). 
  3. Mix together the dry ingredients in a large bowl. 
  4. In a separate bowl, combine the wet ingredients, including the date cream. Add to the dry ingredients until just mixed. 
  5. Fill the prepared muffin cups to the top and bake for 40–45 minutes, until the tops bounce back when lightly pressed. Muffins will be moist and flavorful. 
  6. Remove from the oven and let stand for 1–2 minutes, then remove the muffins from the pan and serve as is, with Sweet Bean Cream (page 203 of my book), or with your favorite jam.
  7. Store in an airtight container.


Tips:

Sweet, moist, and delicious, these don’t beg for even a hint of jam, though a dab of Sweet Bean Cream (page 203, The Plant-Based Journey) is a perfect match—kind of like whipped cream on pumpkin pie.

This recipe is adapted from the Easy Pumpkin Muffins in The China Study Cookbook, by LeAnne Campbell. Just like LeAnne, I use whole foods for sweetening when I can, and I decided to make this recipe using date cream—with excellent results. 

Lani Muelrath, M.A., is an award-winning teacher, author, top plant-based vegan lifestyle coach and passionista. More from Lani at web www.lanimuelrath.com. facebook [http://facebook.com/lanimuelrath], twitter [https://twitter.com/LaniMuelrath], Instagram[https://www.instagram.com/lani.muelrath]


*(Recipe from The Plant-Based Journey: A Step-by-Step Guide for  Transitioning to a Healthy Lifestyle and Achieving Your Ideal Weight by Lani Muelrath, reprinted here with permission from BenBella Books.)

 

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PP: Portobella Pot Roast

http://virtualvegan.com/

http://virtualvegan.com/

Chef:  Lani Muelrath
Makes: Serves four
Prep Time: About 15 minutes
Cook Time: About an hour
Total Time: Roughly 1 1/4 hours, depending on prep method (see notes)

 

 

 

Ingredients 

  • 1/2 cup white wine (you can also try red—or even sake) divided

  • 4 large portobello mushrooms, sliced into 3/4-inch pieces

  • 1 large onion, sliced

  • 2 cloves garlic, pressed

  • 3 T flour

  • 1 tsp rubbed sage

  • 1 tsp dried basil

  • 2–3 cups vegetable broth, divided

  • 4 potatoes, quartered

  • 4 carrots, cut into 3-inch pieces

  • Salt and freshly ground black pepper or lemon pepper, to taste

  • 2 teaspoons vegetarian Worcestershire sauce

  • 3–4 sprigs fresh thyme 1 sprig fresh rosemary

Directions  

  1. Preheat the oven to 350 degrees.

  2. In a large saucepan, heat 1/4 cup of the wine and add the portobello mushroom slices. Allow them to cook through and brown a bit—you’ll need to keep moving them around and turning them—and then remove from the pan and set aside.

  3. Add the remaining 1/4 cup wine to the pan and add the onion and garlic. Caramelize the onions by stirring them until they wilt and begin to brown. Remove the onions from the pan and set aside.

  4. Mix the flour, sage, and basil together in a small bowl. Stir in 1/4 cup of the broth to create a paste, and pour the mixture into the same pan you used for the mushrooms and onions. While stirring constantly over medium heat, very slowly add the rest of the broth so that you create a gravy or sauce.

  5. When the mixture just starts to boil, turn the heat off and add any additional seasonings you prefer. (Kathy suggests parsley and pepper.)

  6. Add the potatoes, carrots, salt and pepper, and Worcestershire sauce to the gravy mixture. If more liquid is needed to keep the vegetables from drying out, add more broth.

  7. Add the mushrooms and onions to the mixture and ladle into a large ceramic or glass pot or casserole dish with a lid, layering in the sprigs of rosemary and thyme.

  8. Place the lid on and put into the oven and bake for 1 hour.

  9. Remove from the oven and serve hot

Alternate Cooking Options:

  1. If you have a large, heavy pot such as a Dutch oven that can go from cook top to oven, you can prepare the entire dish in that fashion, as Kathy does, or.

  2. Assemble everything in a big pot on the stove or pressure cooker and cook until the vegetables are done. The flavor pizzazz provided by searing the mushrooms, onions, garlic, and gravy is compromised somewhat. Yet if you’re pressed for time, each variation is delicious.

Tip

Who doesn’t know and love pot roast? The portobellos make the perfect savory swap-out and create a whole new gustatory experience.

This recipe came to me as a happy surprise from Jim Presentati, one of the plant-based transformation case studies in The Plant-Based Journey. I first met Jim on our favorite mountain biking trail. Soon after he told me his phenomenal plant-based success story (see page 70, The Plant-Based Journey), Jim raved about the “absolutely delicious portobello mushroom pot roast” that his wife Kathy makes. The next time I saw him, he mentioned it again. Time to investigate! When Kathy graciously sent me her recipe, I couldn’t help but think it was a perfect match for this section of the book. Here is my version, adapted from Kathy’s recipe, with just a tweak or two. 


Lani Muelrath, M.A., is an award-winning teacher, author, top plant-based vegan lifestyle coach and passionista.More from Lani at web www.lanimuelrath.com. facebook [http://facebook.com/lanimuelrath], twitter [https://twitter.com/LaniMuelrath], Instagram[https://www.instagram.com/lani.muelrath]

*(Recipe from The Plant-Based Journey: A Step-by-Step Guide for Transitioning to a Healthy Lifestyle and Achieving Your Ideal Weight by Lani Muelrath, reprinted here with permission from BenBella Books.)

 

 

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PP: Cranberry Sauce with Dates and Oranges

Chef:  Lani Muelrath
Makes: About two cups
Prep Time: 5 minutes
Cook Time: About 15 minutes
Total Time: Roughly 15 - 20 minutes

Ingredients

  • 8 Medjool dates pitted 
  • Juice from 1 orange
  • 1/4 cup water 
  • 1 (12-ounce) bag fresh cranberries (about 2½ cups) 
  • 1 T orange zest

Directions

  1. Soak the dates in the orange juice for a few hours or overnight. 
  2. In a high-powered blender or food processor, blend the dates with the juice and the water. 
  3. Put the date mixture in a large pot with the cranberries. Cook over high heat for 5 minutes, then reduce the heat to low and cook for about 15 minutes. Add more water as needed so the mixture stays liquid though dense, like thick, chunky applesauce. Remove from the heat. 
  4. Let cool and store in the refrigerator. 
  5. Serve as you would any cranberry sauce: with holiday dinners, or on cooked whole grains, mashed potatoes, your morning oatmeal, or to spice up a sandwich.

Tips 

  1. This sugar-free version of a holiday favorite has been a hit 100 percent of the times that I’ve served it, and has been one of my most popular recipe downloads. 
  2. Buy extra cranberries when they are in season and store them in the refrigerator so that you can make this all year long. 
  3. It’s great for topping oatmeal and pancakes, or spread in sandwiches.

Lani Muelrath, M.A., is an award-winning teacher, author, top plant-based lifestyle coach and passionista.  More from Lani at www.lanimuelrath.com. [http://facebook.com/lanimuelrath], [https://twitter.com/LaniMuelrath], [https://www.instagram.com/lani.muelrath/]
 

*(Recipe from The Plant-Based Journey: A Step-by-Step Guide for Transitioning to a Healthy Lifestyle and Achieving Your Ideal Weight by Lani Muelrath, reprinted here with permission from BenBella Books.)

 

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