Coconut Lemon Cloud Cupcakes

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Fluffy, bright, dainty. Not always what I go for in a dessert – I often lean towards rich, nutty, and chocolatey. But this fantasy of a dessert popped into my head on a day when the sky was bright blue with clouds, and fresh with an Albertan breeze. Lemon and coconut pair here for a delightful treat reminiscent of sunshine and puffy clouds.

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The frosting will bring you to tears of joy – similar in texture to cream cheese frosting, but with a zip and coconut taste that you’ll love. The secret is to use full-fat coconut cream, and put the can in the fridge for at least an hour beforehand, so that the fatty part separates well away from the runny water.

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My recipe also tucks a little pocket of sunny yellow lemon curd into the centre of the cakes. You’ll make more than you need, so store the rest in the fridge to spread on toast or scones the next morning. Yum!

Coconut Lemon Cloud Cupcakes – An original recipe by Agent Minty

Makes 12 frosted cupcakes

Ingredients:

Cupcakes:

  • 3 Tbsp + 1 tsp melted coconut oil
  • 3 Tbsp white shortening
  • 1 cup ultrafine sugar (take regular sugar and zip for a minute or less in a blender or clean coffee grinder)
  • 1 1/2 tsp powdered egg replacer + 2 Tbsp water
  • 1 1/2 Tbsp lemon zest (about 1/2 lemon)
  • 1/2 tsp vanilla extract
  • 1 1/3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp lemon juice
  • 1 cup + 2 Tbsp non-dairy milk

Lemon Curd:

  • 1/2 cup sugar
  • 3/4 cup lemon juice
  • 1 1/2 Tbsp lemon zest
  • 1/4 cup +1/4 cup water
  • 4 tsp arrowroot powder
  • 2 tsp Bird’s custard powder (or 2 tsp corn starch + 1/4 tsp turmeric, though not quite as good)
  • 1 1/2 Tbsp margarine

Frosting:

  • 1 1/2 Tbsp melted coconut oil
  • 2 Tbsp margarine
  • 1/3 cup + 2 3/4 cup icing sugar
  • 1 tsp lemon juice
  • pinch salt
  • 6 Tbsp full-fat coconut milk

Instructions:

Make the cupcakes:

  1. Preheat oven to 350F.
  2. Cream together coconut oil and shortening until smooth.
  3. Beat in sugar until fluffy.
  4. Add in egg replacer mixture, lemon zest, and vanilla, beat for about one minute.
  5. In a separate bowl, combine flour, baking powder and side, and salt.
  6. In a cup, combine lemon juice and milk.
  7. Add 1/3 of the flour mixture to the mixer, beat briefly until mostly incorporated, then add half of the milk mixture and mix.
  8. Continue alternating flour and milk until all is mixed in. Scape down bowl and mix briefly.
  9. Divide mixture between 12 lined cupcake tins.
  10. Bake in the centre of the oven for 18 minutes, rotating halfway through.
  11. Remove cupcakes to a wire rack and let cool completely, at least one hour.

Prepare the lemon curd:

  1. Combine sugar, lemon juice, and lemon zest in a small saucepan, and heat on medium.
  2. Meanwhile, in a small bowl whisk together 1/4 cup of water plus arrowroot and Bird’s powder. Once powders are well-mixed, add remaining water to mix.
  3. Bring sugar-juice mixture to a simmer, stirring frequently.
  4. Quickly mix up starch mixture again, and slowly pour into the simmering juice, stirring as it is added.
  5. Keep stirring juice mixture until it starts to thicken and become slightly shiny, about 3 minutes.
  6. Remove from heat and stir in margarine.
  7. Place plastic wrap on surface of warm mixture to prevent a skin from forming.
  8. Cool to room temperature, then chill in the refrigerator until surface of curd is cool to the touch.

Prepare the frosting:

  1. Cream together coconut oil and margarine.
  2. Beat in 1/3 cup icing sugar, lemon juice, and salt until creamy.
  3. Alternate adding 1/3 of the remaining icing sugar, 1/2 of the coconut milk, beating between each addition until smooth.
  4. Continue adding icing sugar and milk until it is all incorporated and well-mixed.

Assemble cupcakes (See pictures below):

  1. Using a melon baller or small knife, remove a 2 tsp-sized scoop from the top of each cupcake. Keep removed bits.
  2. Fill holes most of the way with lemon curd (about 1 1/2 tsp)
  3. Cut off all but top 1/4-inch off of removed cake bits and place back over holes in cupcakes, like a lid.
  4. Frost cupcakes with coconut icing – I recommend piping it on so that the pocket of lemon curd isn’t disturbed.
  5. Store cupcakes in the refrigerator for up to three days.

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Citrus sherbet for summer

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Summer is really, truly here now! Sun and warm breezes, lots of cycling. Long enough days to stay up a little later and wake up a little earlier. Good times and sunshine call for a constant supply of frozen treats in this house, so I whipped up a batch of sherbet.

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Shebet is nice because it has the refreshing qualities of a fruity sorbet, but a richer taste because of the “milk” added to it. It’s still lighter and slightly icier than full-milk ice cream, so I feel like it justifies eating some every night after supper.

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This specific recipe departs from the usual orange sherbet to include notes of lime and grapefruit, preventing it from being too sweet or cloying. This scoops beautifully right out of the freezer without needing to be thawed at all – all the more reason to consume it often!

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Happy summer!

Citrus Sherbet – An original recipe by Agent Minty

Ingredients:

  • 1 large red grapefruit
  • 2 large navel oranges
  • 1 lemon
  • 4 limes, or 1 lime + 1/4 cup bottled lime juice
  • 1 cup drained, tinned mandating orange segments
  • 1/2 cup golden syrup (like Rogers syrup or dark corn syrup)
  • 1 1/2 cup sugar
  • 1/4 tsp salt
  • 1 can light coconut milk
  • 1/2 + 1/4 cup almond milk, divided
  • 1 1/2 Tbsp corn starch
  • 1 1/2 Tbsp rum
  • 1 tsp vanilla extract

Instructions:

  1. Juice all of the citrus fruits.
  2. Shred the zest from: 1 orange, 1/2 lemon, 1/4 grapefruit, 1 lime.
  3. In a food processor or blender, puree canned orange segments and citrus zest.
  4. Combine juice, zest mixture, syrup, and sugar in a large saucepan.
  5. Stir mixture over medium heat until sugar and syrup are dissolved.
  6. Add coconut milk and 1/2 cup almond milk and bring to a low simmer.
  7. Meanwhile, whisk together 1/4 cup almond milk and corn starch.
  8. While juice mixture is simmering, add in corn starch mixture and stir until glossy and slightly thickened, about three minutes.
  9. Remove from heat and allow to cool until lukewarm.
  10. Stir in rum and vanilla, then store in fridge for at least two hours until completely cold.
  11. Freeze ice cream in your machine according to the manufacturer’s directions.

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Vegan Greek No-gurt and Granola

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I am exceptionally proud of this recipe. This will be a game-changer to those of you who love the creaminess of yogurt but choose to go animal-free. This is better than the chalky stuff that was available six years ago. This is creamier than the lumpy cultured soy product that’s been around for years. This is on par with the current coconut and almond yogurts, but with less sugar, refined and plant-based starches, and way more protein.

Don’t believe me? See the bottom of this post for a detailed nutritional comparison…. I won’t put it here to bore the people just looking for vegan food porn.

I’m working on a cultured version right now, but this stuff tastes just as good anyway.

Imagine it layered with fruit and cereal for breakfast. Smeared onto tacos instead of sour cream. Swirled into soups for awesome creaminess. Dive in!

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I have also included a protein-packed granola recipe to go with it. It uses a hearty mix of seeds, grains, and nuts to keep you full.

A few notes about special ingredients:

The yogurt uses agar-agar, which I also used in my previous marshmallow recipe. This is an animal-free gelatine-like product, commonly used in asian desserts. It can be found at asian grocery stores, or at organic foods stores. You can buy flakes or powder. I prefer powder, as it is more precise to measure. My measurements are using powder, so if you can only get flakes, go by weight. It is assumed that you can use 3x the volume when subbing flakes for powder, but I have not personally tried this.

I use Soya Flakes, also called Rolled Soya, as a major ingredient in the granola. I’ve seen it online from Indian import stores, and from a british muesli store. If you’re Canadian and can get to a Bulk Barn, this is your best bet. If you can’t find soya flakes, no sweat. Use more old-fashioned oats, or try rolled Kamut flakes for a heartier crunch. I haven’t posted nutritional information for this recipe, as I suspect everyone’s choices will make macronutrient values vary.

Vegan Greek No-Gurt – An original recipe by Agent Minty

Ingredients:

  • 1/2 package traditional tofu (340g), not pressed
  • 1/4 cup coconut cream from a can – if you want less fat, use light canned coconut milk
  • 3 Tbsp +1/4 cup almond milk
  • 2 Tbsp lemon juice
  • 1 Tbsp maple syrup
  • 1.5 tsp (4g) agar-agar powder

Instructions:

  1. Puree tofu in a food processor or high-speed blender for at least one minute.
  2. Stir, scraping down sides of bowl, and process for at least another minute, until it is completely smooth to touch and taste.
  3. Add coconut milk, 3 Tbsp of almond milk, lemon juice, and maple syrup.
  4. Process for one more minute, scrape down bowl, and puree for another 10 seconds.
  5. Whisk agar powder into remaining 1/4 cup almond milk in a small saucepan.
  6. Heat on medium, stirring occasionally, until it comes to a gentle boil.
  7. Turn down heat and whisk continuously for another two minutes until the agar is completely dissolved.
  8. Take a spatula and scoop out approximately 1/4 of the tofu mixture into the agar mixture. Whisk well.
  9. Heat mixture for another 30 seconds, whisking continuously, then add another scoop of tofu mixture to the pot as before.
  10. Remove agar-tofu mixture from the heat. Start running food processor.
  11. Slowly transfer the warmed mixture into the running food processor.
  12. Process for another two minutes, until smooth and slightly cooled.
  13. Place the mixture into the refrigerator for 20-40 minutes (I just place the bowl of the food processor straight into the fridge).
  14. Once the mixture has solidified, return to the machine and process for 30-60 seconds until smooth.
  15. Store in a sealed container in the refrigerator for up to ten days.

High-Protein Granola – An original recipe by Agent Minty

Ingredients:

  • 1 2/3 cup old-fashioned rolled oats
  • 3 Tbsp raw pumpkin seeds
  • 2.5 Tbsp fine, unsweetened shredded coconut
  • 1 Tbsp chia seeds
  • 6.5 Tbsp sunflower seeds
  • 3/4 cup raw cashews, broken into smaller pieces
  • 1/4 roughly chopped raw almonds
  • 2/3 cup rolled soya flakes
  • 3 Tbsp melted coconut oil
  • 1/3 cup maple syrup (If not vegan, can substitute half volume for creamed honey)
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/4 tsp salt

Instructions:

  1. Preheat oven to 300F.
  2. Combine oats, soya, coconut, seeds, and nuts in a large bowl.
  3. Combine coconut oil, maple syrup, spices, and salt in a microwave-safe bowl.
  4. Microwave oil mixture on medium power for 30-60 seconds, until it is runny.
  5. Stir liquid mixture briefly, then pour over dry oat mixture.
  6. Mix with a wooden spoon until all dry ingredients are lightly coated.
  7. Spread on a baking sheet lined with parchment paper.
  8. Cook for 10-15 minutes, until mixture is fragrant and nuts/seeds are lightly toasted.
  9. Cool for an hour before breaking granola into small clumps.
  10. Store in a sealed container at room temperature.

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 Nutritional Comparison

My No-gurt:

125 mL (1/4 of recipe) has:

  • 120 calories, 7g total fat, 1 g saturated fat, 6 g carbs, 4 g sugar, 7 g protein, 13% RDA Calcium, 10% RDA Iron

A popular brand of coconut yogurt (using full-fat coconut cream):

125 mL (calculated from 175 mL serving on label) has:

  • 100 calories, 3.6 g total fat, 3.2 g saturated fat, 16.4 g carbs, 5 g sugar, 1.4 g protein, 25% RDA Calcium, 4.2% RDA Iron

A popular brand of almond yogurt:

125 mL (calculated from 175 mL serving on label) has:

  • 71 calories, 4.3 g total fat, 0.4 g saturated fat, 9.3 g carbs, 5 g sugar, 2.1 g protein, 28.6% RDA Calcium, 2.8% RDA Iron

A popular brand of cultured soy product:

125 mL (calculated from 170 mL serving on label) has:

  • 107 calories, 2.1 g total fat, 0 g saturated fat, 17.9 g carbs, 10.7 g sugar, 3.57 g protein, 10.7% RDA Calcium, 1.1% RDA Iron

Yes, mine has more calories and more fat than the others, but it tastes awesome… and the protein is great if (like me) you’re trying to put on muscle in the gym!

OMG VEGAN MARSHMALLOWS!!!

This is what has been missing in your animal-free life:

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It isn’t an animal product, it’s a homemade marshmallow. Soft, fluffy, sweet. Toastable.

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Delicious for piping onto cupcakes and making, say, s’mores-themed desserts.

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You CAN make these at home. Some of the ingredients are slightly exotic, but easy enough to find at any organic or health food store. The magic ingredient is the juice from a can of chickpeas, known by many vegans as aqua faba. This whips up to fabulous, magical fluffy mock egg whites and serves as the base for the marshmallows, along with a few other ingredients.

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Next you beat in a hot syrup to make the candy, and then add in an agar-agar solution (instead of the traditional, animal-based gelatine). After a good amount of beating, the mixture will “vulcanize” and you’ll be ready to make marshmallows. Some recipes advise pouring it into a pan and cutting them into cubes, but I found that this makes a wet mess. Piping them into “kisses” provides more surface area, helping them dry properly.

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I found the recipe originally on Seitan Is my Motor, but made a few modifications. Please read their link for more information… the more you read in preparation, the more likely it is to go smoothly!

In addition, I’ve provided a recipe below for some crazy-good s’mores cupcakes. These have a graham cracker-flavoured cake with a soft chocolate ganache, topped with toasted marshmallow. I thought they would be best fresh, but they are even more delicious if assembled the night before and allowed to sit at room temperature overnight before serving. Pull these babies out when you want to seriously impress people.

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Vegan Marshmallows – Modified from Seitan is my Motor

Ingredients:

  • 1/2 cup + 1/4 cup water
  • 1 cup white sugar
  • 1/4 tsp cream of tartar
  • 1/3 cup golden cane or corn syrup (or half white corn syrup and half golden, but NOT ALL white corn syrup)
  • 1/2 cup juice from canned chickpeas
  • 1 tsp Xanthan gum
  • 1/4 tsp lemon juice
  • 1 tsp vanilla extract
  • 2 tsp agar powder
  • Icing sugar
Specialized equipment:
  • Stand mixer with whisk attachment
  • Candy thermometer
  • Two small/medium saucepans
  • Large piping bag
  • Waxed paper
Instructions:
  1. Combine 1/2 cup water and sugar in a medium pot. Whisk until combined.
  2. Stir in cream of tartar and syrup.
  3. Heat on medium, stirring once or twice, until mixture comes to a boil.
  4. Continue to simmer without stirring, and place a candy thermometer in the pot to measure temperature.
  5. Occasionally rush down splattered syrup from sides of pot with a brush dipped in water, and allow syrup to cook until it reaches 248F/120C. This will take five to ten minutes.
  6. Meanwhile, combine chickpea juice, Xantham gum, and lemon juice in the bowl of your mixer with a whisk attachment.
  7. Whisk chickpea mixture until it is stiff, about 2 minutes.
  8. Add vanilla at beat for another two minutes.
  9. Whisk together agar powder and 1/4 water in a small saucepan, and turn heat to low.
  10. While still monitoring the syrup temperature, gently stir to agar mixture without letting it come to a simmer.
  11. Once the syrup has reached 248F/120C, turn on mixer with chickpea foam inside. Slowly pour hot syrup into the mixing foam.
  12. Beat on high speed for two-four minutes, while finishing the agar mixture.
  13. Bring the agar to a simmer. Stir in 1 tsp more water.
  14. Using your wet brush to wash any specks of agar the are on the sides of the pot while continuing to cook.
  15. To test whether agar is ready, dip a fork into the solution and wave in the air to slightly cool off. When you taste the mixture, it should be smooth and not gritty.
  16. Once the agar is ready, pour/scrape into the running mixer.
  17. After incorporating the agar, pause mixer to scrape down the sides of the bowl.
  18. Resume beating the mixture at high speed for at least five minutes, until the mixture is cooled to just above room temperature. You will notice that a bit of the mixture, when spooned out and waved around to cool, starts to get a bit rubbery.
  19. Scoop mixture into a large piping bag without a tip.
  20. Dust a sheet of waxed paper with icing sugar.
  21. Pipe dollops (about 1 Tbsp in size) of mixture onto the sheet; if you wish you can also pipe onto prepared cupcakes (see below).
  22. For loose marshmallows, sift with icing sugar and allow to cure at room temperature, uncovered, for at least a day.

S’mores cupcakes – An original recipe by Agent Minty

Ingredients:

Cupcakes

  • 70g graham crackers (about 4.5 large sheets)
  • 3/4 cup + 3 Tbsp white flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/3 cup Earth Balance/non-dairy hard margarine
  • 6 Tbsp brown sugar
  • 1/2 cup white sugar
  • 1 1/4 tsp vanilla extract
  • 6 Tbsp water
  • 3 tsp egg replacer powder
  • 2 Tbsp (40g) creamed honey, melted
  • 2 Tbsp canola oil
  • 1 1/2 Tbsp lemon juice
  • 1/4 cup non-dairy milk

Ganache

  • 1/4 cup coconut cream from a can
  • 2.3 cup chocolate chips

Prepared Marshmallow mix from above (Do not prepare until cupcakes and ganache have been assembled)

Instructions:

  1. Preheat oven to 375F.
  2. Process graham crackers in a food processor to get fine crumbs – This should make 1/2 cup +3 Tbsp.
  3. Combine crumbs with flour, baking powder, baking soda, cinnamon, and salt.
  4. Cream together margarine, brown sugar, and white sugar in a stand mixer.
  5. Whisk together vanilla, water, and egg replacer until slightly frothy. Add to butter mixture.
  6. Mix honey, canola oil, and lemon juice to butter mixture, stirring until well combined.
  7. Add in half of flour mixture, stirring until evenly mixed.
  8. Scrape down bowl and add milk, mixing well.
  9. Mix in remaining dry mixture.
  10. Divide mixture between 12 lined muffin tins.
  11. Bake for 20-22 minutes, rotating once, until a toothpick inserted into cupcake come out dry.
  12. Remove to cooling rack and cool for at least an hour (prepare ganache at this time).

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  13. Heat coconut cream in a saucepan or in the microwave until hot but not boiling.
  14. Stir in chocolate chips until melted.
  15. Set aside to cool for at least one hour.

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  16. Scoop a tablespoonful of ganache onto the centre of each cupcake.
  17. Set cupcakes in the refrigerator to harden ganache for at least 20 minutes, while making marshmallow mixture.
  18. Pipe a generous amount of marshmallow on top of each cupcake.
  19. Allow to cure at room temperature for at least an hour.
  20. Using a torch, toast the surface of the marshmallows before serving.

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Make-Ahead Bean Burritos

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I have had a crazy schedule this semester. Working late hours in the lab, often followed by evening tutoring appointments as undergrads panic over finals. The only thing I really have the time and money to grab on campus for dinner is a burrito at the place across the street. Unfortunately, the cost of this adds up. After buying a few frozen vegan burritos from the grocery store as a cheaper alternative, I realized (duh) that I should just make them myself.

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These burritos have way more protein than your usual store-bought vegan option. I paid about $16 for enough ingredients to make 11 burritos. $4 of that was for store-bought vegan cream cheeze, of which I only used a third of a tub, so if you make cheeze yourself or omit it entirely they will be even cheaper.

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I now have a healthy option for dinners at work that will fuel me for my bike ride home. They freeze well, and warm up in the microwave fine whether taken straight from the freezer or left to thaw for several hours in a lunch bag.

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Make-Ahead Bean Burritos – An original recipe by Agent Minty

Makes 11 burritos

One note: to make a lower-fat option, use oil to steam-fry veggies, and do not add to beans. Do not, however, remove oil when cooking the ground round.

Ingredients:

  • 1 can of black beans
  • 1 can of black-eyed peas
  • 1.5 cups water
  • 1 cube vegetable bouillon
  • 1+1+2 Tbsp olive oil, divided
  • 2 peppers, finely diced
  • 1 medium onion, minced
  • 1 package (approximately 1lb) of vegetarian ground round/rehydrated TVP
  • 1 pouch taco seasoning
  • 11 small (8-inch) whole wheat tortillas
  • 1/3 package Tofutti Better Than Cream Cheese or similar

Instructions:

Prepare fillings:

  1. Combine beans, water, bouillon cube, and 1 Tbsp of oil in a large pot. Bring to a boil.
  2. Turn heat to medium-low, cover, and allow to simmer.
  3. Cook until beans are softened and mostly split, and most of the water is absorbed, about 30 minutes.
  4. Using a potato masher, mash beans until most are broken down.
  5. Turn off heat from beans, but allow to sit uncovered on still-warm stove.
  6. Sauté pepper and onions in 1 Tbsp oil on medium-high until tender, about 8 minutes.
  7. Remove vegetables from frying pan and set aside.
  8. Without cleaning the frying pan, heat up remaining 2 Tbsp of oil on medium heat.
  9. Crumble in ground round and cook, stirring frequently, until crumbles start to separate and dry slightly.
  10. Sprinkle taco seasoning over ground round and stir to combine for about 1 minute. If food is sticking to the pan, add a few tablespoons of water and scrape up with a spatula.
  11. Remove ground round to the same  dish as the vegetables and stir to combine.

Assemble burritos:

  1. Lay out all tortillas on your work surface.
  2. Spread each tortilla with 1/2 Tbsp cream cheeze.
  3. Divide bean mixture evenly between tortillas.
  4. Divide ground round and vegetable mixture evenly between tortillas.
  5. Roll up each tortilla and wrap in plastic or waxed paper.
  6. Store in a larger bag in the freezer.
  7. Thaw by heating at 70% power for about 3 minutes, seam side down.

Nutrition Information: Per Burrito: 317 kCal, 11g fat, 8g fibre, 4g sugar, 13g protein, 50% RDA Vit.C, 25% RDA Iron.

Gloriously Orange Muffins

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In case you haven’t noticed, I like making muffins. They were always in our home growing up: usually Mom would make a few dozen on a weekend and freeze them, and I would have them for breakfast before school. My mornings were populated by a parade of flavourful, interesting baked goods that were a much better than cereal: blueberry sunflower, orange bran, banana chocolate chip, apple cheddar, cherry pie, morning glory.

What a beautiful name for a muffin. My maternal grandparents had blue morning glories growing on an arch in their front garden, so every time I would eat one, I would think of the pleasant times I had spent at my grandparents’ house.

My family’s traditional morning glory muffin recipe contains crushed pineapple, but I am now allergic to pineapple. I’ve found a good sub in canned mandarine oranges. I have made several more changes to the recipe to reduce oil and sugar, but still kept it delicious. Because of the oranges and pumpkin, they’re a pretty shade of orange. Think of them as little suns to light up your mornings!

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Gloriously Orange Muffins – An Agent Minty Original Recipe

Makes 12 large muffins.

Ingredients:

  • 2 cups white flour
  • 2 Tbsp white sugar
  • 2 Tbsp packed brown sugar
  • 2 tsp baking soda
  • pinch salt
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 240-280 mL can of mandarin orange segments, drained and roughly chopped
  • 1/2 cup chopped dates
  • 1/2 cup canned pureed pumpkin
  • 1 cup grated carrot
  • 1/2 cup chopped pecans
  • 1/4 cup canola oil
  • 3 Tbsp water
  • 1 Tbsp ground flax
  • 1/2 cup non-dairy milk
  • 1 tsp baking powder

Instructions: 

  1. Preheat over to 350F. Grease your muffin tin.
  2. Combine flour, sugars, baking soda, salt, and spices. Whisk to break up clumps.
  3. Combine dates, carrot, and pureed pumpkin.
  4. Allow to sit to rehydrate dates while carrots are grated.
  5. Add carrots, nuts, oil, water, flax, and milk to date mixture. Stir well.
  6. Add baking powder, stir quickly to combine, than add wet mixture to flour mix.
  7. Using a spatula, fold together until no dry pockets are left, but do not overmix.
  8. Divide between 12 well of muffin tin.
  9. Bake for 20-22 minutes, until an inserted toothpick comes out clean.
  10. Cool on a wire rack.

Nutrition Facts: Per Muffin: 172 Kcal, 4g fat, 15g sugars, 2g fibre, 3g protein, 54% RDA Vit. A.

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Hot Pink Hot Dog Topper

Spring is here! The snow is mostly melted, I can hear water trickling often, and sometimes it’s warm enough to run errands in only a sweater. The two best things: riding around on my bicycle, and starting up the barbecue again. While I’ve been too busy to make a batch of homemade hot dogs, we have been grilling store-bought ones a few times a week for a quick dinner.

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Meet the best hot dog topping: salty, a bit crunchy, and beautifully coloured. Move over, limp sauerkraut. A new favourite garnish is in town.

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I did base this on the quick-pickled cabbage I added to the Sunshine Bowl I posted about a few weeks ago, but with a few modifications, and the addition of sliced radishes for extra flavour. I also like this stuff added into garden salads and brightening up tacos. It will last at least a week in the refrigerator.

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Hot Pink Cabbage-Radish Slaw – An original recipe by Agent Minty

Makes about two cups of slaw

Ingredients:

  • 2 Tbsp maple syrup
  • 1/3 cup apple cider vinegar
  • 1/2 tsp celery seeds
  • 1 Tbsp salt
  • 2 cups finely chopped or shredded red cabbage
  • 5 or 6 radishes, halved then finely sliced

Instructions:

  1. Combine maple syrup, vinegar, celery seeds, and salt in a large non-metal bowl.
  2. Stir in cabbage and radishes.
  3. Allow to sit at room temperature, stirring every half hour or so, for about two hours.
  4. Transfer to a resealable container for storage in the refrigerator. 

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Enjoy! Is it spring yet where you live?