vegan baking

Turn up the Beet: Cooking with Beets in New Ways

It's beet season here in Windsor and last week I decided to buy a basket of them. I LOVE beets roasted, but my stomach can really only handle so many at a time.  I thought about freezing the leftovers (which works GREAT by the way!) but decided instead to test out a few more unique ways to eat beets. 

Quick tip!  Since its summertime and a little hot to roast beets in the oven, try to crockpot! Wrap up 1 large beet or a couple small beets tightly in aluminum foil after drizzling in some oil. Cook on high for 3 to 4 hours on high, or 6 hours on low. 

Roasted Beet Hummus

  • 1 can of chickpeas, drained and rinsed
  • 3/4 cup diced roasted beets (I used golden beets)
  • 2 tbsp tahini
  • 4 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp cayenne pepper
  • 1/2 tsp salt
  • 2-3 cloved of garlic (roasted preferable)

Blend all ingredients in a blender until smooth. Add a little bit of warm water if needed to blend until smooth. Enjoy with whole wheat pita, crackers or veggies!





Beet-ful Vegan Muffins

Small adaptations from

  • 3 tbsp non dairy milk
  • 1 tbsp lemon juice
  • 1 1/4 cup beet puree (about 2 large beets)
  • 1/4 cup vegetable oil
  • 1/4 cup fruit puree (mashed banana or applesauce)
  • 1/2 cup white sugar
  • 2 tbsp blackstrap molasses
  • 1 1/2 tsp vanilla extract
  • 1 tsp salt
  • 1  3/4 cup whole wheat flour
  • 1/2 cup cake and pastry flour (or all purpose)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • Dash of cinnamon and cardamom
  • 1 cup blueberries (if frozen thaw)

Pre-heat the oven to 400 degrees.

In a large bowl, mix together milk and lemon juice. Let it sit for about 5 minutes to sour. Add beet puree (I used golden beets), olive oil, fruit puree, sugar, molasses, vanilla extract and salt. Mix until well combined.

Add flours and mix until combined. Batter will be thick. Mix in baking soda and powder, cinnamon and cardamom and mix until combined. Add in blueberries and stir until just mixed. 

Spoon about 1 heaping tablespoon of batter into a well greased muffin tin or lined tin. Bake for 35 minutes or until muffins are firm to the touch. Let muffins cool and store straight in the freezer and thaw as needed for best results.

Enjoy! xo

Low Fat, Full Flavour Vegan Blueberry Muffins

adapted from Skinny Blueberry Muffins from

I find a lot of muffin recipes tend to have tons of sugar and oil, making them more like cake. The tofu in this recipe helps to keep the muffins moist while adding a bit of extra protein. Aren't a soy fan? Try greek yogurt or plant-based yogurt instead.  Use the applesauce, banana or any other pureed fruit in place of some of the oil for a little extra sweetness :).  


  • 1/3 cup of silken tofu
  • 1 tsp vanilla extract
  • 1/2 cup plant-based milk or dairy milk
  • 3 tbsp unsweetened applesauce (or 1/2 banana, mashed well)
  • 2 tbsp canola oil
  • 1/3 cup sugar
  • 1 egg or 1 flax egg
  • 1 cup cake and pastry flour 
  • 1/2 cup whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 cup blueberries (fresh) or thawed frozen (tossed in flour)


Preheat oven to 375 degrees and lightly grease your muffin tin. 

Add the silken tofu into a medium sized bowl and blend with a hand mixer. Add the remaining wet ingredients (vanilla extract, applesauce, milk, oil) and combine.  Add in the sugar and mix until smooth. Mix in 1 egg or the flax egg just until combined. 

In a large bowl, mix together the flours, baking powder, salt and cinnamon. Add wet ingredients to dry and blend until combine. Batter should be thick but if it is very dry, add in additional milk. Add blueberries and mix until just combined.

Add the batter into 12-14 greased muffin tins. Bake at 375 degrees for 20-25 minutes. Check that they are done by inserting a toothpick into the centre of the muffins. They may still be light in colour when cooked and are dense muffins (don't worry if they don't rise too much!). Let the muffins sit in the pan for about 5 minutes, then cool on a wire rack. 

Enjoy xo

Veggie Packed Muffins

Sneaky Veggie Muffins
  • 1 carrot, shredded
  • 1/2 cup shredded kale
  • 1 zucchini, grated
  • 1 small apple, grated
  • 1/2 cup cake flour or all purpose
  • 1/2 cup whole wheat flour
  •  1 cup rolled oats
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 cup brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 small banana, mashed
  • 1/4 cup canola oil
  • 1/2 cup unsweetened almond milk
  • 1 tbsp molasses
  • 1/2 cup walnuts, roughly chopped

Preheat oven to 375. Place the carrot, kale, zucchini, and apples into a colander and squeeze out excess liquid. 

In a large bowl, combine flours, oats, baking powder, baking soda, brown sugar, cinnamon and salt. Mix until combined. Add in the vegetable mixture into the dry ingredients and mix roughly.  Add in the remaining wet ingredients (banana, oil, almond milk and molasses) and mix until just combined.  Add in the walnuts and lightly mix.  Add about 2-3 tbsp of batter into a greased muffin tin. Bake for 35 minutes or until firm to the touch. Cool for 10 minutes in the pan before removing.