Our Veggie Kitchen

I was going to BBQ Seitan today. It rained. Eugene has three months of summer and nine months of mud, and the rains began today. So, with school starting and fall arriving, I stayed indoors and baked.

I've never been much of a baker, and my experience baking without eggs or dairy is even slimmer. Still, I have some favorites, and I had time to play. One of my favorites is Moosewood's Vermont Summer Muffins. I subbed the eggs with a green banana and a little more zucchini; the buttermilk with soy milk and lemon juice; and the cheese with nutritional yeast and ended up with a very tasty muffin. I forgot the parsley in this batch, but kept it in the recipe.



Cheezy Zucchini Muffins
3 cups white flour
4 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup nutritional yeast
1 1/2 cups grated zucchini (1 medium zucchini, peeled)
3 tbs parsley, chopped
2-3 green onions, chopped
1 cup soy milk
1 unripe banana (a green banana adds less banana flavor)
1 tbs lemon juice
1/4 cup Earth Balance Margarine, melted

Before any you begin any prep work, add the lemon juice to the soy milk and set aside until needed. Preheat oven to 350 degrees.

Combine and mix all dry ingredients. Mash the banana, or use a hand mixer and stir into the milk with the melted margarine. To the dry mix, add the zucchini, green onions, parsley and milk mixture. Stir just enough to combine. This is a very dry muffin dough, almost like unkneeded bread dough.

Put muffin cups into a muffin tin, and spoon the dough into the cups, filling the cups and, maybe, a bit more. Bake at 350 for about 35 minutes, until you can insert a knife and pull it out clean.

12 Servings: 177 cal (5g fat, 29g carbs, 6g protein)