vegan muffins

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 www.veganbaking.com

beetmuffins
  • 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