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|
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|
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.