Lemon Poppy Seed Muffins {Vegan}

Muffins are continually a deal with to have accessible, and these wet and now not-too-sweet muffins come with an amazing dose of fresh citrus flavors and poppy seeds for a super brief breakfast, mild lunch or a snack quite lots any time of day. Light and fluffy, smooth to whip up, they're also dairy-loose and egg-unfastened.

The perhaps unusual aspect in those cakes is aquafaba, which serves as a absolutely remarkable vegan replacement for eggs. Anyone who has opened a can of beans or cooked dried beans may be familiar with aquafaba, although they have not heard of it before, because it's the marginally gelatinous liquid that stays within the can or in the pot once they're cooked.

For baking purposes, aquafaba is generally the liquid used to cook dinner chickpeas. The easiest way to get aquafaba is to reserve the liquid from a can of chickpeas, but it could without difficulty be made at domestic too, by using booking the cooking liquid from a pot of cooked chickpeas, despite the fact that attention must be paid to the technique used as you want the liquid to have the viscous great needed to act as a binder. It is an issue of proportion of water to beans, and a few chefs suggest boiling rinsed and un-soaked beans for numerous hours, at the same time as others soak the chickpeas in a single day, drain and rinse, boil for an hour, and then allow the pot sit down in a single day with the beans and their cooking liquid in the pot before draining the liquid. Sometimes the aquafaba desires to be decreased to limit the water content material. The cooked chickpeas can be utilized in any recipe where cooked chickpeas are desired.

Until now, I even have most effective every so often used reserved chickpea cooking liquid for the functions of thickening up sauces and curries. I'll be exploring the wonders of aquafaba within the destiny, so stay tuned to Lisa's kitchen for greater recipes and strategies.

Other cakes to enjoy from Lisa's Vegetarian Kitchen:

Vegan Morning Glory Muffins

Chia Muffins

Gluten-Free Vegan Gingerbread Muffins

Gluten-Free Applesauce Raisin Muffins

Lemony Quinoa with Black Chickpeas and Spices

While this is technically now not a one-pot meal, as the quinoa and chickpeas are cooked separately, this nourishing and balanced dish all comes collectively in a single pan, with very little practise time. I discover dishes along with this one are best for mid-week meals once I do not have the time or inclination to fuss over dinner. As is common in my kitchen, I want to spice matters up, however as always, my recipes are hints which can easily be adjusted to match ones tastes. I just like the precise texture and stronger flavor of black chickpeas, as they do cross well in spiced up dishes, but yellow chickpeas may want to without difficulty be used as a substitute. Serve with a vegetable facet, or include some greens, including spinach or inexperienced peas, at some point of the previous couple of minutes of the cooking time.

Other recipes proposing quinoa and chickpeas from Lisa's Kitchen:

Chickpea Quinoa Vegetable Wraps

Jamaican-Style Jerk Chili with Chickpeas and Quinoa

Quinoa and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries

Chickpea and Quinoa Salad with Lemon and Tahini

Roasted Beet Salad with Quinoa, Chickpeas, Miso and Tahini

Audio accompaniment: Julia Kent - Lac des Arcs

Quick and Easy Homemade BBQ Sauce

Time and electricity allowing, I always choose to make my sauces and dressings at home. Not handiest are they inexpensive than shop-offered versions, the taste is some distance superior and the cook dinner receives to control the quantities and seasonings. Usually homemade condiments final for a least some weeks in a included container within the refrigerator relying on what you are making up.

Barbecue sauce is not something I have on hand because I don't personal a barbeque or grill. But as I actually have observed, barbecue sauce has many merits and can be paired with any number of appetizers or used as a condiment for vegetable, grain or bean burgers. This was so easy to make and it changed into performed in below 5 mins. No meals processor or blender is needed ? Absolutely whisk collectively the ingredients until properly mixed and it is all achieved. This tangy, barely smoky and sweet sauce will hold within the fridge for approximately 2 weeks. If you want to up the heat, upload more hot sauce. I served it as a condiment to go along with a few savory kidney bean and brown rice balls in addition to for a glaze for a chickpea loaf, the recipe for which I could be sharing quickly.

Other sauces you could experience from Lisa's Vegetarian Kitchen:

Easy Spicy Tomato Chutney

Spicy Sun-Dried Tomato Paste

Hot Green Chili Sauce

Classic Tamarind Chutney

Strawberry Chia Oat Bars

I made these oat bars with a strawberry jam filling with clean breakfasts in mind, however they have been so exciting that I observed myself serving them for dessert as nicely. The cookie-like oat crust is made with sunflower seeds, pepitas and tahini for an excellent supporting of protein and taste that might make it a treat all through itself. But a strawberry chia seed jam filling and a mild streusel-like topping of greater of the oat, seed and pepita combination makes those bars very just like a berry crisp.

Although they flavor candy, there aren't any refined sugars ? Just maple syrup and the cane sugar used to sweeten the jam ? Or some thing else to sense responsible approximately on this recipe. They hold properly within the fridge for as much as every week in the event that they closing that lengthy, and freeze nicely too.

Recipe notes: I used a combination of both strawberry and raspberry chia seed jam. World of Chia jams are available at many grocery stores, but if you can't find chia seed jam — in which chia seeds are used instead of pectin to thicken the fruit spread — then any good quality jam without refined sugars would work fine as well. And if you don't have pepitas, then use another 1/4 cup sunflower seeds instead.

Other breakfast bars to experience from Lisa's Vegetarian Kitchen:

Cherry Nut Bars

Quinoa Nut and Fruit Protein Bars

Chocolate-Covered Hemp Seed Protein Bars

Chocolate Peanut Butter Protein Bars

Audio Accompaniment: J?Hann J?Hannsson ? 'Flight From The City' from Orph?E

Chickpea Flour Pancakes with Crispy Paneer and Lime Pickle

My discovery of Indian food many years ago had an enormous effect on my kitchen, transforming the way I cook and the way I eat. The variety of ingredients — pulses, vegetables, spices and seeds — is without doubt nutritionally beneficial to vegetarians, but it was the array of flavors and techniques in Indian cuisine that really captured my imagination.

Among my favorite Indian foods — and something I always order on the rare occasion when eating out at an Indian restaurant — are savory flatbreads, paneer cheese, and Indian pickles. Indian cooks are wonderfully creative when it comes to flatbreads, using a variety of different flours and seasonings to come up with countless textures — light or substantial — and flavors. Paneer cheese is creamy and delectable, holds its shape when cooked or fried, and absorbs the flavors of the spices or seasonings in which it's cooked — I always keep a few blocks in the freezer for when the temptation strikes.

But it's the mustard-cured pickles that might have been the greatest revelation. Completely unlike pickles in North American or European traditions, Indian pickles brined in mustard oil with a pungent blend of mustard seeds, spices, salt and vinegar — known as "achar" — are unbelievably vibrant and bursting with sour and spicy flavor. If you've never tried them, you must the next chance you get at an Indian restaurant or when shopping at an Indian grocer where they are always available in jars — mangoes, chilies, limes and mixed are the most commonly found. But be careful not to eat too big a mouthful on your first try — they are very potent and do take a bit of getting used to for many. After a little while, you might find it an essential way to finish off an Indian meal.

This recipe combines the best of all of these worlds — spicy chickpea flour pancakes are covered with cubes of paneer cheese that are fried in Indian lime pickles and garnished with chopped fresh cilantro and dill. It's a very simple dish to make, and has all the flavor that a devotee of Indian food could wish for. It makes for a great lunch or light dinner at any time of year, and you'll want to make it again and again.

Other Indian pancakes to enjoy from Lisa's Vegetarian Kitchen:

Chickpea Flour (Besan) Crêpes with Spinach

Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro

Savory Fenugreek and Coriander Pancakes

Sri Lankan Coconut Roti

Audio accompaniment: Palace Brothers - Riding

Blackberry Chia Jam Breakfast Bars

My breakfasts most often consist of oats or other rolled grains soaked overnight in plain whole fat yogurt in the muesli tradition and then topped with fresh or dried berries — it's a very healthy and filling way to start the day. But there are times when I like to prepare something a little different ahead of time but without sacrificing nourishment or convenience. So I often will make pans of breakfast bars filled not just with oats but also with nuts, seeds, and fruit.

These breakfast bars with a blackberry jam filling have all of the above, and chickpeas too for some extra morning protein and a creamy texture in the cookie-like crust. Like my strawberry jam chia oat bars, these are tasty enough to have for dessert too, even though they have no added refined sugars and just a moderate amount of maple syrup.

These breakfast bars should be stored in the refrigerator — made with coconut oil, they will be too soft if left at room temperature. But they will store well for up to a week if they could last that long.

Other breakfast recipes to enjoy from Lisa's Vegetarian Kitchen:

Strawberry Chia Oat Bars

High Protein Breakfast Bars

Chia Muffins {Vegan}

Apricot Almond Energy Bites

Audio accompaniment: Arvo Pärt - Da Pacem

Savory Chickpea Loaf with Barbecue Glaze

Bean loaves are a amazing manner to feed a big own family, or a small family for a number of days. Loaded with beans and any collection of grains, greens or seasonings you want, those loaves are a excellent template for a cook dinner's creativity and can offer all of the nourishment you need in a single dish. Additionally, slices of this loaf can be served up as burger patties. This pleasant loaf additionally freezes well, and slices can be reheated in a lightly oiled skillet for a fast and clean meal solution.

This chickpea loaf is made with brown rice, mushrooms, and an assortment of healthful greens and warming spices, all topped with a glaze of barbecue sauce . Instead of the use of eggs to bind the components, I've used aquafaba ? The viscous water in which chickpeas were cooked or the liquid discovered in a can of cooked chickpeas. This is the second time I've used aquafaba to bind ingredients in some thing to be baked or roasted ? The primary time was in a batch of lemon poppy seed muffins that got here out flawlessly.

The use of aquafaba — from the Latin aqua (water) and faba (bean) — was only discovered by a vegan French musician in 2014, but it has turned out to be a marvelous discovery for vegans who are looking for a substitute for eggs for baking and binding. The starch and protein composition of aquafaba makes the liquid act so much like an egg in its abilities to foam, thicken, gelatinize, stabilize and bind that it can be even be whipped up to make meringues or marshmallows.

Many guides are to be had on the internet that will help you make your very own aquafaba ? Consisting of this one ? However the simplest way to acquire it's miles to reserve the liquid discovered in a can of cooked chickpeas. If you don't need to apply aquafaba, sense free to apply two overwhelmed eggs in this recipe or, if you want to hold it vegan, flax eggs made via whisking 2 tablespoons of floor flax seeds with 6 tablespoons water and letting the mixture take a seat for 15 minutes earlier than using.

Other loaf recipes from Lisa's Vegetarian Kitchen to enjoy:

Wild Rice and Kidney Bean No-Meat Loaf

Spicy Lentil Quinoa Nut Loaf

Quinoa Loaf

Mushroom Nut Roast in Puff Pastry

Audio accompaniment: Max Richter - Taboo Soundtrack