I know you've probably seen vegan pizza on just about every vegan food blog, but I felt like taking a picture of our dinner last night. Stores here have started getting in Vidalia onions, so along with green peppers and mushrooms, this pizza has caramelized Vidalia onions on it (and, since those were my pieces you see in the picture, red pepper flakes). Yum!
Last weekend my boyfriend's momma shared her blueberry-oatmeal muffin recipe with me. She made it for breakfast while I was there, but since she didn't really have anything on-hand to use as an egg substitute, we just left them out. They were a little crumbly, but still very good. This morning I decided to try out the recipe replacing the eggs with flax seeds. It worked really well.
Yield: 12 muffins
4 TB ground flax seed whisked with 6 TB water
1 cup oatmeal
1 cup plain soymilk
2/3 cup sugar
2 ts vanilla extract
1/2 cup vegetable oil (or 1/4 cup veg. oil and 1/4 cup applesauce...I was just out of applesauce when I made these)
1 1/2 cups all purpose flour
3 1/4 ts baking powder
1 ts cinnamon
1 cup frozen blueberries
Preheat oven to 400 degrees Fahrenheit. Grease muffin tins.
Stir together oats and soymilk. Add sugar, vanilla, flax mixture, and vegetable oil. Combine flour, baking powder, and cinnamon in a separate bowl. Add to oatmeal mixture. Stir in blueberries. Divide batter into the muffin tins. Bake 20 minutes. Let cool in pan for a few minutes, then transfer muffins to a cooling rack and let cool completely.