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Blending tips from Tess Masters

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Hello, My name is Tess, and I’m a blendaholic. I absolutely love my Vitamix – I use it at least three times a day and could never live without it. No matter what make and model of blender you’re using at home there are some tips that I share in my new book, THE BLENDER GIRL that will help you get the most bang for your buck with any machine. Even the high-end blenders with all of the bells and whistles need to be treated with care. Whilst they ARE powerful and extremely resilient, they are not indestructible. So, “help your machine help you” to get the best results with any blend.

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MOIST AND DELICIOUS WHOLEGRAIN PEANUT BUTTER-BANANA BRAN MUFFINS

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This recipe is an old one in our house– I developed it for my book “The Fiber for Life Cookbook“, published back in 2002.  Nothing fancy, but nutritious and delicious. My granddaughter has been enjoying them today, too.  No need for butter on these– just a little of your favorite jam!

Printable Copy

BRYANNA’S PEANUT BUTTER-BANANA BRAN MUFFINS (can be soy-free)   

Makes 12     

All you need is a little jam or jelly on these delicious and healful muffins.
ALLERGY NOTE:  If you are allergic to peanuts, use any other favorite nut butter instead. And I’m sure they would work well with a whole grain GF flour mix, too.
DRY MIX:

1/2 cups wheat bran
2 tsp. baking powder
1/2 tsp. salt
WET MIX:

2 tablespoons flax seeds blended with 1/2 cup water until “gloppy”
1 cup mashed ripe banana (about 2 medium)
1/2 cup packed brown sugar
1/2 cup chunky natural peanut butter (nothing added)
1/2 cup non-dairy milk
Preheat the oven to 375 degrees F.  Oil 12 muffin cups. 
In a medium bowl, mix together the Dry Mix ingredients.

After blending the water and flax seeds together until “gloppy” in your blender, add the remaining Wet Mix ingredients and blend again briefly.

Pour the Wet Mix into the Dry Mix and stir briefly, just to mix.  Spoon the batter equally between the muffin cups.  Bake for about 20 minutes, or until they test done. 
Loosen the muffins carefully with a table knife and turn them on their sides.  Place the muffin tin on a rack, cover the muffins with a clean tea towel and cool for a few minutes before serving.  Cool thoroughly before storing in a plastic bag or rigid plastic container.  These muffins freeze well.
Nutrition per muffin: 192 calories; 6 g fat; 4.6 g fiber; 29 g carbohydrates; 7 g protein; 179 mg sodium.
Enjoy!


The kitchen journal of a vegan food writer…For the 21st
century we need to learn to cook for ourselves again,
and learning to cook vegan can be a bit intimidating.
I’d like to help with that, from my kitchen to yours.

Bryanna Clark Grogan, author of 8 published vegan cookbooks and The Vegan Feast quarterly cooking newsletter. Moderator of the beginners’ vegetarian forum on vegsource.com.

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Boost your Health with the Blender Girl

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Spring is here, and it’s the perfect time to start thinking about freshening up your diet and getting more of those spring greens onto your plate. It’s also the perfect time to pick up a copy of Tess Masters’ brand new book The Blender Girl, which is a FABULOUS collection of easy, healthy and delicious recipes that will have you salivating from the minute you open up this beautiful book

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On “Journeys”

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If many people said, “I did not reject racism overnight; it took me a long time to stop being a racist,” would we say that rejecting racism is a matter of a personal “journey”? Would we say that we should not take the position that racism is unequivocally and absolutely wrong? Would we say that […]

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