I had been thinking of making the Very Berry Muffins from Yellow Rose Recipes ever since I got the book, and with a huge bowl of blueberries still in the fridge, last night seemed like a good time for baking.
Unfortunately, I didn’t like them all that much. I was hoping for light, bakery-style muffins, but I couldn’t help subbing half whole wheat pastry flour, and I also used an unrefined sugar I’m not too fond of and was trying to use up, which I think turned them brown and a little gummy in the middle.
They’re certainly edible and taste fine, it just wasn’t the muffin I was looking for. I’ve had good results with other recipes from YRR, so don’t let my muffin results deter you from checking it out…maybe just find a different muffin recipe…
Ever since I saw this post on Vegangelical a couple months back, I’ve been wanting a seafood meal. Mock seafood, of course. I started with the groceries. Celery and corn on the left, broccoli, scallions and dill on the right. And again, way more fruit than I should eat in the next three days. There’s so much good fruit this time of year!
Wheat germ in the little baggie.
I started with the baked hush puppies from above post. I didn’t want to buy soy cheese, so I added 2 Tbs nutritional yeast instead.
When I first visualized this meal I wanted to make a crab cake, but last week I came across My Vegan Cookbook and his Faux Fish recipe, and I knew I had to try it. The store didn’t have Old Bay seasoning, so I found this Old Bay Seasoning Mix recipe which is cool because for some reason I thought you weren’t supposed to eat bay leaves. Guess that’ll learn me. Guess that’s why it’s called Old Bay. Dur.
I was really trying to keep the fat and calorie counts down for this meal, so instead of brushing margarine on the fillets I sprayed them with olive oil and patted down the bread crumbs, which worked fine. I left out the egg substitute because I felt like the tofu and breadcrumbs and everything else would stick it together just fine. I also added 1/2 tsp of the dulse seasoning I bought for a fishy sea flavor.
I served my feast with boiled mixed veggies, dill and lemon wedges. I can’t decide which picture I like better, so you get both the horizontal and vertical framing.
The hush puppies tasted just like I remember, and didn’t lose anything with being baked instead of fried. I really liked the onion, corn and jalapeno bits in them. And the fish was good! I had high hopes for this recipe, and it came through. You’re not going to pass it as real fish any time soon, but the mix of ingredients and flavors is really interesting and the outside is crispy while the inside stays moist. The fillets held together well. I have a hard time getting breading to stick to things, and the method of patting it down on each side just before it bakes worked really well.