Adventures and Cuffins

I have a new recipe for you! But you’ll have to wait until after my (rather long) weekend-rant. Or not, feel free to skip down.

I’ve gone through a few eating-related emotional ups and downs, which almost always happens when I go to a party.  But all-in-all it has been a good, relaxing weekend here at home.  I’ve hit a sort-of writer’s block here, so I’m just going to resort to pictures.

Weekend Firsts:

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first time eating OIAJ, using a nearly empty nut butter jar!  I’ve seen this everywhere, but most notably on KERF and Emma’s blog.  My combo: refrigerated overnight oats topped with some crumbled cupcake-muffin (recipe below!), and Artisana Cacao Bliss chocolate coconut butter.  I didn’t quite finish in time to leave for work, so I popped the lid back on and took the rest to finish when I got to work.  My co-workers are constantly amused by my love of eating and drinking out of jars.  Like this!

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Which consisted of my new Amazing Grass lemon lime energy blend, mixed with one of these:

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The flavor was awesome, and so refreshing. I think this is my favorite way to enjoy some Amazing Grass lemon lime.  I can imagine it would be good with anything that is already tropical-flavored.

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Another foodie-first: TVP (textured vegetable protein).  I was very curious when I spotted this stuff at whole foods, but decided to try it anyway.  Also in the bowl: arugula, cucumber, red pepper, Mom’s delicious homemade hummus (thanks, Mom!), nooch, and a splash of apple cider vinegar.  This combo is high on my list of salad beast bests.  The TVP added a nice, light meat-y taste, and was perfectly filling.

I know you can use TVP to make veggie sausages, but I don’t really see myself doing that any time soon.  I may use it as a crumbled sausage replacement in sauces or omelets.  I always love finding new foods to experiment with.

First-in-a-while: ordering take out.  Especially since starting this blog, I’ve seriously cut down on the amount of asian take-out I’ve ordered.  However, I was feeling really un-inspired to cook, and was seriously craving good, healthy (!), Vietnamese food.

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I got baked tofu and eggplant in a light garlic-sesame sauce, served on brown rice.  Exactly what I wanted to eat – I love when that happens.  To make up for my laziness, I called in the order and walked to the restaurant to pick it up.  About a 30+ minute walk round trip, and it was a gorgeous evening.

The last weekend first: a new-to-me brunch restaurant, Sark’s in the Park. One of my good friend’s from high school recently moved into the neighborhood, so we decided to meet up for a lunch/brunch.

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I dressed up a little for the occasion. [[skirt: American apparel, leggings: Steve madden @ DSW, tank: forever 21, belt: forever 21, hair flower: H&M]]

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I almost never order breakfast for lunch, but I was really hungry, and couldn’t pass up the whole-wheat banana pancakes.  They even caramelized the bananas on one side!  It was, indeed, a fantastic breakfast (for lunch).

Now, a recipe! Friday’s was one of my best friend’s birthday parties (and my half-birthday!).  She specifically requested that there be no gifts, but I had to do something, so I baked.  She generally likes fruity or nutty desserts over rich and chocolate-y desserts, so I turned to the blog world for a recipe.  After much searching, I settled on scaling up Katie’s strawberry shortcake single-lady cupcake recipe.

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I had also planned a fantastic coconut-cream topping, but it failed miserably.  These were still delicious, but since they were missing their frosting, they were more like muffins than cupcakes.

Strawberry Shortcake Cuffins (vegan)

[makes 12 cupcake-muffins / cuffins]

  • 2.25 cups flour (I used half all-purpose, half whole wheat)
  • 3/4 cups sugar
  • 1 Tbsp. baking powder
  • 3/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. fresh nutmeg (feel free to omit the spices, but I thing it adds an amazing extra layer to the cakes)
  • 3/4 cup extra virgin coconut oil (I highly recommend coconut oil, but substitutions include canola oil, applesauce, etc)
  • 1 cup unsweetened non-dairy milk
  • 1 Tbsp. vanilla
  • 3/4 cup finely chopped strawberries (overripe ones are great for this)

Directions: *if using coconut oil* preheat the oven to 330 degrees fahrenheit. otherwise, preheat to 350 degrees.

Combine all dry ingredients in a large mixing bowl.  Combine all of the wet ingredients except strawberries, then add wet to dry. Mix until not quite combined, then add the strawberries.  Mix until *just* incorporated, careful not to over-mix, or the cakes will be too dense.

Spoon the batter into a 12cup muffin pan – with or without baking cups.  If you do not use baking cups, I’d recommend lightly greasing the pan.

Bake for about 20 minutes at 330, or until done – when a toothpick stuck into the cake comes out clean.  Transfer to a cooling rack as soon as possible.  Once cooled, top with your favorite frosting or topping, or just eat them naked!


What’s your favorite way to eat TVP?

Do you have a take-out weakness? What kind of food?

Favorite way to eat your muffins / cupcakes? I recently discovered that they are fantastic when crumbled on top of cold oats.

More recipes to come this week 🙂


9 thoughts on “Adventures and Cuffins

  1. Sark’s in the park is an offshoot of Sarkis, a greasy spoon breakfast place about 2 blocks away from where i grew up. It is famous for their disaster sausage (which i am sure you will never order) and for Sarkis himself, who manned the grill and served up plenty of advice with his omlettes.

  2. LOVE OIAJ! I can’t believe this is your first time trying it! I had that this morning for breakfast… so great for an on-the-go breakfast. I also have TVP that I need to use. i’m thinking tacos or sloppy joes.
    my favorite way to eat muffins is straight up. They’re my favorite baked good ever!! I don’t like them crumbled into anything. I’ve tried it and i always find myself wishing I just ate it as it is.

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