Chocolate Chip Muffies

BE0D52B5-F50F-46F7-B4B1-12EEE8F8D7DA

It’s time I tell you about Muffie.

91986B88-C580-46E1-8FAA-A16C3EC333CB

She’s just a girl, like you and me.

056461D6-C248-43D1-A2A3-172B76E50BB0

Except she happens to be my alter ego and is named after the good part of a muffin.

C76960CD-C0E3-4D3F-8FDF-1231BA8991ED

You see, in college, all of my friends had really funny alter egos with unique personalities who would appear at different times. I was just always Rachel. Boring ‘ole Rachel. UNTIL one day while dining at a Panera Bread before a Gavin DeGraw concert at the local casino, my pals and I spotted a tray of lil muffies sitting in the window. I locked eyes with the muffin top delights, and just knew. I AM Muffie, Muffie is me – pillowy, sweet, full of chocolate chips, soft edges, slightly pretentious. And so, it was there in that chain restaurant that Muffie was born.

471BD943-2E9E-4295-9EDB-D07EBB5497F8

Like the dessert she’s named for, Muffie is really the best version of myself.

 

Time: 40 minutes (prep + cooking) | Serves: 12

Ingredients:

  • 1 ripe banana, mashed
  • 1/2 cup of melted vegan butter
  • 1/3 cup of coconut sugar
  • 1 tbsp. of vanilla extract
  • 1/2 tbsp. of agave
  • Pinch of salt
  • 1/2 tsp. of baking soda
  • 1/2 tsp. of nutmeg
  • 1/2 tsp. of cinnamon
  • 1 3/4 cup of all-purpose flour
  • 2/3 cup of vegan chocolate chips

How to:

  • Preheat oven to 355 degrees
  • In a bowl, combine banana + butter + sugar + extract + agave until creamy
  • Stir in salt + baking soda + nutmeg + cinnamon
  • Fold in half of the flour, combine
  • Fold in rest of the flour until fully combined
  • Fold in 3/4 of the chocolate chips
  • On a lined baking sheet, scoop a heaping amount of batter with a cookie scoop + arrange, repeat
  • Top with remaining chocolate chips
  • Bake 14-15 minutes + let cool slightly
  • Serve
  • Sneak down to the kitchen late at night + eat all of these in the dark like the chocolate monster you are

 

 

Adapted from here!

Advertisements

Everything Bagels

B9C4C9E5-6793-4387-86DE-66A8A9C4D617

Yesterday was my birthday.

8784CEBC-CCAD-4EA8-BC76-2253D631DEA4

I don’t want to talk about it.

C625616B-DA3B-488E-9C38-2290BDAD444A

I just think I’m done with birthdays. They’re kind of similar to New Year’s Eve celebrations – a lot of anticipation and glitter for just like an OK party, ya know?

C58EBE00-B8F5-41E1-A7B7-BB4BA1615D34

To combat the birthday hype, I made some very exciting plans to go on a long walk after work, then make a big pot of pasta and top it with avocados because it’s my birthday and I am wild, and finally sit down with some sad television. Topanga and I get about two steps from the house and she does her business. I go to pick it up because I am a good citizen, and I get poop on my bare hands. K I’m done walking. I shake it off (literally) and make my pasta. I cut open not one, but two, TWO avocados to find they were both bad. What kind of a sick joke is this??? Fine, I’ll eat avocado-less pasta, boring, but fine. I watch the finale of This Is Us, have an excellent cry and am prepared for more. I get halfway through A Walk to Remember and it skips. I miss all of the good stuff. I’m forced to end my birthday watching the greatest horror movie of the 1900’s – My Best Friend’s Wedding.

37868D99-89EA-497E-B371-C6FD6AD298DF

I did, however, start my birthday with a homemade bagel and was reminded I keep getting more impressive with age.

 

Time: 2 hours (prep + cooking) | Serves: 8 bagels

Ingredients:

  • 3 1/2 cups of bread flour
  • 2 tsp. of active dry yeast
  • 1 1/4 cup of warm water
  • 1 1/2 tbsp. of sugar
  • 1 tsp. of baking soda
  • Salt
  • Everything bagel seasoning

How to:

  • Combine yeast + warm water + sugar in a bowl, let activate for 10 minutes
  • Meanwhile, combine flour + a pinch of salt
  • Once activated, mix your yeasty water (ew) into flour
  • Knead your dough for a solid 5 minutes
  • Wrap in a kitchen towel + let rise for 1 hour
  • Meanwhile, preheat oven to 300 degrees
  • Once risen, bring a pot of water to a boil + add pinch of salt + baking soda
  • Cut your dough into 8 pieces
  • Roll in smooth ball, pat down on flat surface, stick your finger in the middle + lift the bagel through + start to form it into a bagel shape, repeat with all 8 pieces
  • Now, two at a time, drop the bagels in the boiling water
  • Cook for 3 minutes, flip + cook another 3
  • Remove + place on a lined baking sheet
  • Top with everything seasoning
  • Cook for 25-30 minutes, check + see if they are starting to get golden, might need a few more minutes
  • Remove, cool + serve with desired toppings
  • Build bagel tower + admire your creation + bulldoze with mouth

 

Followed this recipe!

Salsa Verde Chilaquiles

0AF0B7A3-0DCF-4CA4-BBA6-2B7DEA12363C

I really strive to be a likable vegan.

194A183D-3B41-4575-86C2-FF4DDA8CE9E3

There’s a meme I come across all the time (probably because I stalk the vegan hashtag, hmm…) about how you can tell if someone is vegan because they won’t shut up about being vegan. Becoming this meme is my worst nightmare.

360DA251-E4A9-4D4B-A30A-96D3B551549B

I purposefully try NOT to bring up my diet in conversation, so as not to annoy others. I’m not a vegan crusader. I’m not trying to change the world. I just want to feel good. (Perhaps I should have more ambition, hmm…)

903D09E6-0CAE-464A-92C7-347A3CB161F2

Despite my best efforts at playing coy, peeps are so darn CURIOUS about it! Once they confirm I’m not protein deficient, they really want to know more. Why did I do it? Do I eat fish? What do I consider an animal product? It’s not until they realize I no longer eat cheese that I start to hear audible gasps. For those considering taking the plunge, I ask them, “can you really live without chicken nuggets?” This is where I lose them.

EA5A0FA5-C842-408E-B800-44CFE93DEB64

Is blogging about being vegan the same as talking about being vegan and therefore make me comparable to the meme I so fear? Hmm…

 

 

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 package of tempeh, cubed
  • 12 corn tortillas, cut in triangles
  • 2 tbsp. of soy sauce
  • 1 tbsp. of garlic powder
  • 1/4 cup of nutritional yeast
  • 1 onion, 1/2 diced + the other roughly chopped
  • 1 red bell pepper, diced
  • 2 jalapenos, diced
  • 1 cup of spinach
  • 4 tbsp. of garlic, minced
  • 4 tbsp. of olive oil
  • 4 tomatillos, washed + rinsed
  • 1/2 cup of cilantro, + more for serving
  • 1 lime
  • S+P, to taste
  • Avocado, for serving
  • Tomatoes, for serving

 

How to:

  • Preheat oven to 400
  • Arrange tortilla triangles on a baking sheet, bake 15 minutes, toss ’em around, bake another 5-10 or until crisp to your desire, remove + set aside
  • Meanwhile, add tomatillos + 1 jalapeno to a baking dish
  • Place in the oven for as long as your chips take, flipping ’em once in the middle of cooking, remove + let cool
  • Once cool, halve your tomatillos + chop up the jalapeno
  • Add those + 1/2 of the onion (the rough chopped half) + 2 tbsp. of garlic + cilantro + juice of 1 lime + S+P to a food processor, pulse until smooth to your liking, set aside
  • Meanwhile, heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add tempeh, cook 3-4 minutes
  • Add soy sauce + garlic powder + S+P, cook another 1-2 minutes
  • Add nutritional yeast, cook another minute, remove from pan
  • Heat remaining olive oil in the skillet
  • Add the rest of the onion + some S+P, cook for 3-4 minutes
  • Add garlic, cook another minute
  • Add red pepper + other jalapeno + S+P, cook another 3-4 minutes
  • Add spinach + S+P, cook another minute
  • To assemble, add some of chips in the skillet, stir + coat with some of the salsa + tempeh, repeat with more chips + salsa + tempeh until your layered + coated to your liking
  • Top with cilantro + tomatoes + avocado + serve hot
  • Scamper to a dark corner with your skillet + curl self into ball + secretly eat every bite with your grubby hands

 

Adapted from Thug Kitchen!