These blueberry muffins may not have eggs or milk, but they are light, fluffy and loaded with sweet fruity flavor. Flaxseed acts as an egg replacement in these vegan muffins that are perfect for a quick breakfast, Sunday brunch or late-night snack. Be sure to add the blueberries in with the dry ingredients, or they’ll turn the batter purple.”
Ingredients
5 tablespoons water
2 tablespoons flaxseed meal
¾ cup unsweetened plain almond milk
¾ cup sugar
⅓ cup canola oil
1 teaspoon vanilla extract
2 cups white whole-wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
2 cups fresh or frozen unsweetened blueberries
Directions
1Preheat oven to 350°F. Coat a muffin tin with cooking spray.
2Stir water and flaxseed meal together in a small bowl. Let stand for a few minutes.
3Whisk almond milk, sugar, oil, vanilla and the flaxseed mixture together in a medium bowl. Combine flour, baking powder, cinnamon and salt in a large bowl. Add blueberries and toss to coat. Add the wet ingredients and stir until just combined. Divide the batter among the muffin cups.
4Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
To make ahead: Wrap and store at room temperature for up to 2 days or freeze for up to 1 month.
Get classic Italian flavor with these homemade breadsticks—made using prepared pizza dough, rosemary and garlic. For a crispier texture more like grissini, roll the breadsticks long and thin and bake until golden.”
Ingredients
1 pound pizza dough, preferably whole-wheat (see Tip)
1½ tablespoons extra-virgin olive oil
2 tablespoons dried rosemary
2 tablespoons garlic powder
Directions
1Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 baking sheets with parchment paper or coat with cooking spray.
2Divide dough into 16 equal pieces and roll each into a 12- to 14-inch-long breadstick on a lightly floured surface (see Tip). Place the breadsticks at least ½ inch apart on the baking sheets. Brush with oil and sprinkle with rosemary and garlic powder, pressing if necessary to help it stick.
3Bake the breadsticks on the upper and lower racks, switching the pans halfway through, until lightly brown, 15 to 20 minutes. Transfer to wire racks to cool.
Tips: Look for balls of prepared whole-wheat pizza dough at your supermarket, fresh or frozen and without any hydrogenated oils.
If your dough “resists” being rolled out, let it rest 10 to 15 minutes, then try rolling it out again.
1 small red onion, very thinly sliced and separated into rings
4 cloves garlic, cut into thin slivers
Directions
1In a large bowl, combine 1½ cups of the flour, the yeast and salt. Add the warm water and the 2 tablespoons olive oil. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in cornmeal and as much of the remaining flour as you can.
2Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface.
3Cover and let dough rise in a warm place until double in size (45 to 60 minutes). Punch down dough; let rest for 10 minutes. Grease a 15x10x1-inch baking pan. Place dough in prepared baking pan. Gently pull and stretch dough in the baking pan into a 15×8-inch rectangle, being careful not to overwork dough.
4Lightly coat dough with cooking spray. Cover loosely with plastic wrap; let dough rise in a warm place until nearly double in size (about 30 minutes).
5Preheat oven to 450°F. Arrange tomato slices and artichoke quarters on a double thickness of paper towels. Let stand for 15 minutes. Change paper towels as necessary so all of the excess liquid is absorbed from tomatoes and artichokes. Using your fingers, press deep indentations in the dough 1½ to 2 inches apart. Brush dough with the 1 tablespoon olive oil. Sprinkle with rosemary. Arrange tomato slices, artichoke quarters, onion rings and garlic slivers evenly on top of dough.
6Bake about 25 minutes or until golden brown. Transfer to a wire rack to cool. Cut into 12 rectangles. Serve warm or at room temperature.
To make ahead: Prepare dough as directed through Step 2. Cover and chill dough in the refrigerator for 16 to 24 hours. Punch down dough and continue as directed in Step 3, except increase the rising time in Step 4 to about 45 minutes.
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