Wednesday, May 25, 2011

Todays breakfast and dinner.......

I had been wanting muffins for a minute.  I'm not big on baking but since these are so simple (I know you guys are thinking to yourselves, "she says that about everything") I decided to go ahead and bite the bullet and make blueberry muffins.  I don't know what my hangup is about baking.  I'll do chocolate chip cookies and muffins and that's pretty much the extent of it for me.  I haven't been able to find chocolate without milk in it, with the exception of bakers chocolate so when I make cookies I just chop that up and use that instead of chips.  They turn out just as good, if not better.  Yummy.  Now I think I want some cookies.

We bought this book awhile back and although all the recipes aren't 100% vegan the one's in there that aren't I will just substitute the ingredients.  You all know I'm good for that.  Lol  I love a good dessert.  Ok who am I kidding.  I love food period.  

I love these muffins.  I always use a few more blueberries than the recipe calls for because I love a lot of fruit in my muffins.  I've used this same recipe and made raspberry muffins and a mixed berry muffin.  So delicious! Prep time is pretty quick...I keep forgetting to time it, but I would say ten minutes max and then 22 minutes to bake. 

The ingredients and process:

Most of these are staples in our household

Adding the blueberries

completed muffin mix

they say it makes 12 but it ALWAYS  only makes 11

Finished muffins

I had a ton of things to get done today and knew I wouldn't have time to come home and cook dinner after picking girlie up from school so I decided I would go ahead and start dinner and get that out of the way.  Blogger/twitter Canadian buddy Angela actually posted these little mini lasagne cups on her food blog and I couldn't resist.  I wanted to run to the grocery store the day I saw them and make it for dinner that night, they looked so good. 

I haven't had lasagne since we gave up dairy almost about 2 years ago I think.  I am a pasta fanatic and lasagne was probably one of my favorite foods but what's lasagne with out cheese?  Spaghetti I think.  Lol  I found a cheese called Daiya about a year ago, and it took some getting used to.  I can eat it in quesadillas, burritos and a few other things but using it in large amounts like you would need for lasagne or pizza just wasn't very pleasing.  I tried it on pizza and although it melted it didn't quite melt the way cheese did and had a weird oily slimy texture.  I know, NASTY right?  So I kind of hung up the idea of having lasagne. Oh woe is me. Well, that is until a few days ago. 

When I found this recipe I figured, because the cups are the size of muffins you would only need a little bit of cheese in each cup...THAT I can handle.  I have yet to find a vegan ricotta cheese or cottage cheese so I did substitutions like I ALWAYS do.  Lol.  I don't even know if it's possible to make either of those cheeses vegan, but you never know.  I was surprised to find vegan sour cream and cream cheese.  Who knew?  So that's what I chose to use instead.  So I'm going to need you all to be open minded for a sec. Ok?  Ok!  

I ended up melting some of the cream cheese, mozzarella, and sour cream into the sauce.  The cheese melts really well that way and actually thickened the sauce a little bit.  When I DID eat dairy, I would use that also along with ricotta and the other cheeses and it was always a hit.  I'd get requests for my lasagne constantly. 

I cheated using store bought marinara sauce because I was a little pressed for time and didn't feel like making my own sauce.  I have to say it turned out pretty good.  I'm not going to post pictures of the process because I got lazy and there really wasn't much to it.   The recipe called for wonton wrappers but the only brand I've ever seen has egg in it so that was out. I stuck with lasagne noodles, which was frustrating because those jokers are forever sticking no matter what I do.  If someone has a magic trick to resolve my little cooking dilemma PLEASE let me know.  I dumped so many noodles it was pitiful. 

So here they are:
Filled and ready for the oven
Out of the oven

Close up

See what I mean about the cheese not really melting?  They still look amazing to me and I'm anxiously awaiting dinner time.  It's taking all the discipline I have to not sample one.  

Alright....that's it for me.  Back at you all soon.

Peace and Blessings.


Aly Cat 121 said...


Jameil said...

WHAT?!?! You went through all that and didn't even tell us how it tastes??? RIP OFF!!! For sticking, you can put a few drops of oil in the water. Some Italians swear you should not do this, non-Italians mostly don't care. Also, you probably need to boil it in a larger pot. You're supposed to have a TON of water for 1 lb. of pasta so it has plenty of room to move freely. Stirring frequently also helps. You break up clumps.

Angela2BPecked said...

Everything looks fabulous Gurl, thanks for the mention! *HUGS*

Ladynay said...

So...darn...hungry now!

The Goddess said...

@ Aly, I know they tasted even better than they looked. These will be a regular in our house.

@ Jameil, I was trying to not be greedy and wait until dinner. I was FABULOUS!!! So delicious. The daughter isn't even a huge lasagne fan and doesn't care for the cheese at all but she really liked these so I guess that means they were a hit. I've always done the oil thing and I used a HUGE pot. You may be right about the amount of water; maybe I didn't use as much as I should have. We'll see what happens next time. Thanks for the advice.

@ Angela, it was. I was so please how it turned out, just hated the dang sticking noodles. Thanks for the link to the recipe. :)

@ Lady, Lol. I know. I'm hungry now again just thinking about it.