Miso and cucumber

I love Persian cucumber. It reminds me of Japanese cucumber a lot more than any other kind. I like both English and Persian vs regular American just because thinner skin and no seeds! Persian cucumber has little more crunch to it, if compare with English one.

Having cucumber with miso paste is very simple way to have them, they compliment each other. If you don't know what to do with your miso paste, try this one. You get a bit of protein and amino acid from it. Good benefit of using soy product. :) 

Vegan Banana Muffins

I have been trying to bake Vegan Banana Muffins for three weeks in a row! Finally, I have a recipe that I can call it's the winner! (Sorry but I made better changes on Dec. 22nd, '14)

First, I've adapted recipe from Averie Cooks, I reduced oil and sugar, add more banana, switched all purpose flour to whole wheat and almond flour.

I like using almond flour (Trader Joe's works well, 1 lb about $4) because it gives more flavor and protein for vegan. :) 

Yep, I have been vegan for almost three weeks and I am enjoying it. 

Well, many people has been asking me for a recipe, so here you are. 


Vegan Banana Muffins

makes regular 12, mini muffin 30-ish

Start pre-heating oven, set for 375F

Oil spray (mini)muffin pan or have liners ready. 

<A>

1/4 cup Coconuts oil*

1/2 cup Coconuts Milk**

1 tsp Vanilla extract
1 TBS Apple cider vinegar

<B>

3 "very" ripped banana

2/3 cup sugar***

<C>
1 1/4 cups Any kind of Flour ****
1/4 cup     Almond Flour 

1 tsp Cinnamon Powder

1/4 tsp Salt

1 tsp Baking Powder

1 tsp Baking Soda

<Option 1>
1/2 tsp of cinnamon and 2 TBS of sugar

<Option 2> 
Chocolate chip*****         about 1 cup or half of 12 oz bag.
Walnuts or Pecan nuts   about 1 cup

1. Microwave coconuts oil and coconuts milk to make it "warm." DO NOT make it hot! OR let them sit on room temperature for a while. Add Apple cider vinegar and vanilla extract mixed together set it aside. 

2. On a large bowl, start smashing bananas with a whisker or folks and add sugar. Add oil and milk mixture (1.) to this banana and sugar mixture and mix until all the ingredients get well blended.

3. All the dry ingredients on <C> in a bowl or a food storage plastic bag(with air, close it and shake, the easiest method!) and mixed/shifted it together. 

4. Mix 2 and 3 together and fill the prepared (mini) muffin pan. Do not fill them up full. Leave it 2/3 or 3/4 high. Bake them till they are done. Usually it takes 16 mins (for mini, 12 mins) for me, with MY oven, but everyone's ovens are different so please check them in little after 13 mins. When you insert a tooth pick and it does not come out clean, it's not done. Leave it in the oven for a little longer. 

There you have it. I'm telling you, I was not able to stop eating them.. so watch out!!

One of the tips for baking is never over mixing the ingredients at last, and never over baking... so good luck!  


Option 1: I like the idea of dressing the muffins. I mixed 1/2 tsp of cinnamon and 2 TBS of sugar in a food storage bag, after muffins are cool enough to handle, I place them gently in the bag and shake it a little. 

Option 2: Add chocolate chips and/or nuts of your choice on Step 3. 

*Any kind of milk you have in your hand is fine. Almond, Soy, Cow...

**Any kind of oil, I don't recommend EVOO on this, but canola or grape seed oil works fine. I like Trader Joe's organic coconuts oil, that is best deal that I found so far

***I used "turbinado raw cane sugar" or usually have coconut sugar on hand, but any kind of sugar works

****I mixed sprouted spelt flour, whole wheat sprouted flour, white whole wheat flour

*****Trader Joe's Chocolate chips is vegan, so as Ghirardelli semi-sweet