This week I’m cooking from the Moosewood Restaurant New Classics cookbook, and already I am impressed! The Moosewood Restaurant is a famous vegetarian restaurant in New York, and I decided to check it out after hearing it referred to many times. I am definitely looking forward to meals this week after the baking success I had this weekend!
After my long runs on Saturdays, I always make a Green Monster for the protein and sugars, but I also crave baked goods. I guess burning 800+ calories before breakfast will do that! This week, I decided to try a recipe for Apple-Zucchini muffins solely because it seemed easy for me to vegan-ize and it was an intriguing combo of ingredients for me. Apples and zucchini? But oh boy, does it work! And these were a perfectly delicious balance to my dinosaur kale green monster for a post-run breakfast. (Yes, dinosaur kale – delicious and packed with nutrients – try it!)
Apple Zucchini Muffins
Adapted from Moosewood Restaurant New Classics by the Moosewood Collective authors
- 1 1/2 c whole wheat pastry flour
- 1/2 c oat bran
- 2 1/2 tsp baking powder, divided
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 single container vanilla soy yogurt (or plain yogurt + 1 tsp vanilla)
- 3/4 c brown sugar (or sucanat)
- 1 c grated zucchini (do not squeeze water out but let sit while mixing rest of ingredients and drain excess water before mixing in)
- 1 c peeled and diced apple ( I used 2 small pink lady apples)
- 1/4 c plain applesauce
- 1 tsp white wine vinegar
- 1 T filtered water
- Mix flour, oat bran, 1 1/2 tsp baking powder, baking soda, salt, and cinnamon together.
- In the bowl of a stand mixer, beat the applesauce, 1 tsp baking powder, vinegar, and water until it looks like beaten egg whites. Add yogurt and sugar and beat well.
- Slowly add dry ingredients to wet until batter forms.
- Fold in zucchini and apples with a spatula.
- Pour into prepared muffin tins until almost full. This recipe should make 12-16 muffins.
- Bake at 350 for 25 minutes or until a toothpick comes out clean.
Serve hot or store in airtight container.
After breakfast, I proceeded to make 2 maple-oatmeal pecan pies for a friend’s thanksgiving lunch.
7.5 miles, muffins, monsters, and maple pie all before noon! It felt great being so productive, so then I spent the evening with cakes and cookies. More on that to come 🙂
Finding a good granola or protein bar can be kind of tricky when you’re only eating natural, unprocessed foods. A few weeks ago when we ran out of Luna bars and Zone bars, I decided to make some myself. I was a little skeptical, but they came out awesome! The recipe made 16 bars and we’re out already so I made another batch this weekend, along with a second recipe to provide some variety.
Peanut Butter Cranberry Go-Bars
Lightly adapted from MyRecipes.com
- Cooking spray
- 1 c rolled oats
- 1/3 c oat bran
- 3 T flax seed
- 1 c whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 c chopped roasted peanuts
- 1 c dried cranberries
- 3/4 c natural peanut butter
- 1/4 c almond milk
- 1 T ground flaxseed mixed with 3 T warm water
- 1/2 c agave nectar or honey
- Zest of one lemon
- Juice of one lemon
- Line a 9×13″ pan with plastic wrap and coat with cooking spray. In a large bowl stir together dry ingredients (through cranberries).
- In a stand mixer, beat together peanut butter, milk, flax egg, agave, lemon zest, and lemon juice until well blended.
- Add dry ingredients to peanut butter mixture and beat until completely blended. Scrape dough into prepared pan and, with wet fingers or a rubber spatula, smooth to fill pan completely and evenly (dough will be really sticky). Chill dough until firm, about 30 minutes.
- Preheat oven to 300. Invert pan onto a work surface, lift off pan, and peel off plastic. Cut straight down lengthwise through middle, then crosswise to make 16 bars, each 1 1/2 inches wide. Place bars about 1 inch apart on a baking sheet lined with parchment paper.
- Bake bars until lightly browned and somewhat firm to the touch, about 20 minutes. Remove from oven and let cool completely.
- Wrap individually in plastic wrap for easy grab-and-go. Store bars in an airtight container for up to 2 weeks or freeze.
Fruit and Nut Bars
Lightly adapted from 101 Cookbooks
- 1/2 c whole nuts, toasted & coarsely chopped – I mixed peanuts, almonds, and cashews together
- 1/2 c dried fruit, coarsely chopped – I used cranberries, raisins, and cherries
- 2 c high fiber cereal (original recipe calls for 1 c cereal similar to Kashi GoLean and 1 c puffed rice cereal, but I had some Nature’s Valley Blueberry Cinnamon that I used)
- 1 T Earth Balance
- 1/4 c sucanat
- 1/4 c agave nectar
- 1 tsp vanilla
- 2 T wheat bran
- Pinch of salt
- Preheat oven to 300. Prepare an 8×8″ pan with cooking spray and parchment paper ( the original recipe does not say to do this and mine stuck like crazy!)
- Combine nuts, fruit, and cereal in a heat-proof bowl.
- Combine Earth Balance, sucanat, and agave in a medium sauce pan and bring to a boil, stirring with a spatula. As soon as the sugar mixture comes to a full boil and the sugar is completely dissolved, remove from heat. This should take about 5 minutes.
- Off the heat, stir in the vanilla, wheat bran, and salt. Pour sugar syrup over the cereal mixture and stir everything together. Make sure the nuts, fruits, and cereals are evenly coated. Pour cereal mixture into the pan and press mixture into pan as firmly as possible.
- Bake 20 minutes for chewy bars or 30 minutes for crispier bars. Allow the bars to cool completely in the pan. Turn out onto a cutting board and divide into 8 bars with a sharp knife. You may have to chill the bars to firm them up before cutting.
- Wrap individually and store in an airtight container or freeze.