Gluten Free Vegan Pumpkin Muffins
Makes about 8 muffins
1 ¾ cups gluten free oat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 can (15 ounce) pumpkin puree
¼ cup safflower oil
½ cup maple or agave syrup
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
- Preheat oven to 350°
- Line a muffin pan with muffin liners. Set aside.
- In a large mixing bowl, place dry ingredients: flour, baking soda, sea salt, cinnamon, cloves and nutmeg, and mix well using whisk.
- In a separate medium bowl, place wet ingredients: pumpkin puree, safflower oil, syrup, vanilla extract and apple cider vinegar. Mix well using whisk.
- Add wet ingredients to dry mixture. Using spatula, mix very well until thoroughly combined.
- Using an ice cream soup or a large spoon, place the mixture into each muffin cup.
- Bake for 10 minutes, then lower the temperature to 325°F and bake about 15 minutes. Check with a bamboo stick. If it comes out clean, the muffins are done.
- Let muffins cool on a cooling rack before serving.
Chef’s note: If oat flour is not available you can use brown rice flour, although the texture will be more dense. Remember, you can always make your own oat flour out of rolled oats by putting them in a food processor or high speed blender until finely ground.
Pan Cooked Mochi
- Cut mochi into 1 ½-2 inch squares.
- Heat a cast iron skillet on high until hot.
- Turn flame to the lowest heat and place the mochi in the skillet.
- Cover and cook on each side for 3-4 minutes until soft and slightly puffy.
- For a savory snack, wrap in a small slice of nori, garnish with grated daikon and a few drops shoyu.
- For a sweet snack, drizzle with brown rice or maple syrup or eat with apple butter.
- Place 2-3 pieces of cooked mochi in soups toward the end of cooking.
My favorite mochi is Grainaissance. It comes in all different flavors and becomes very soft when cooked.
Roasted Beet Hummus
4 cups cooked* or canned chickpeas, drained
1 medium size beet, roasted
3-4 cloves garlic, roasted
1 teaspoon umeboshi vinegar
2 teaspoons white miso
1 teaspoon tahini
2 tablespoons olive oil
2 tablespoons lemon juice (plus zest from 1 lemon)
1 teaspoon cumin powder
Sea salt to taste (if necessary)
*To cook chickpeas:
- Rinse and then soak dry chickpeas overnight.
- Discard soaking water.
- Place kombu and chickpeas in a pressure cooker. Add water to just cover the beans.
- Bring to a boil uncovered, skimming off any white foam as it arises.
- Cover the pressure cooker with the lid and lock in place. Bring to pressure over medium heat then simmer for 50 minutes.
- Turn off the flame and allow pressure to come down naturally.
- Open the pot and let the beans cool to room temperature.
- Preheat the oven to 375 F.
- Wrap garlic bulb and beet with parchment paper and place them on a baking sheet.
- Place baking sheet on the middle rack in the oven. Bake garlic about 30-40 minutes until soft. Remove garlic and continue to bake beet about 1 hour until soft. When cool, gently peel off the skin.
- In food processor, put all the ingredients, and process until everything becomes smooth and creamy. Add water if needed if it is dry.
- Plate your beet hummus topped with sumac or your favorite garnish.
Serve with raw vegetables, pita bread, corn tortillas, or in a sandwich.