Vegan Chocolate Chip Muffins

Vegan Chocolate Chip Muffins
(Makes 12 Muffins)

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Happy Monday! Oh…and what a tired Monday it is. I went to sleep too late and woke up too early 😦 . Okay now that I got that off my chest, Muffins!! I made these on Saturday, they’re gone now… I know its only been three days, muffins don’t last long around our house, lol. These are perfectly fluffy and moist, the addition of the earth balance permeates throughout the muffin and the applesauce keeps them moist. We had an 80’s themed birthday party (so fun! Seth did awesome in the 80’s trivia) to go to Saturday afternoon so I whipped these up super quick. They are as easy as baking gets. Note: I’ve made these before without realizing I ran out of vanilla and they were still delish, don’t fret. 🙂

Ingredients:
2 Cups All-Purpose Flour
¾ Cup Sugar
1 Tbsp Baking Powder
½ Tsp Salt
1/3 Cup Earth Balance Butter (Vegan Butter)
½ Cup Applesauce
2 Tsp Vanilla Extract
¾ Cup Non-Dairy Milk (I used Almond/Coconut blend)
½ Cup Chocolate Chips (non-dairy)

Directions:
-Preheat oven 375 degrees F.
-Combine all dry ingredients – whisk together to combine. -Add in Earth Balance and cut into dry mixture. I just mash it through with the whisk.
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-Add remaining wet ingredients stir to combine with a spoon.
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-Add in chocolate chips then stir to combine.
-Spoon evenly into 12 liners and bake for 25 minutes until slightly golden brown.
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Enjoy!
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Vegan Chocolate chip Muffins

  • Servings: Makes 12 Muffins
  • Difficulty: easy
  • Print

Ingredients:

2 Cups All-Purpose Flour
¾ Cup Sugar
1 Tbsp Baking Powder
½ Tsp Salt
1/3 Cup Earth Balance Butter (Vegan Butter)
½ Cup Applesauce
2 Tsp Vanilla Extract
¾ Cup Non-Dairy Milk (I used Almond/Coconut blend)
½ Cup Chocolate Chips (non-dairy)

Directions:
-Preheat oven 375 degrees F.
-Combine all dry ingredients – whisk together to combine.
-Add in Earth Balance and cut into dry mixture. I just mash it through with the whisk.
-Add remaining wet ingredients stir to combine with a spoon.
-Add in chocolate chips then stir to combine.
-Spoon evenly into 12 liners and bake for 25 minutes until slightly golden brown.

Mock “Tuna” Salad ~ Today as a “Tuna” Melt

Mock “Tuna” Salad ~ Today as a “Tuna” Melt
(Serves 4) ~ Vegan, Gluten-Free, Dairy-Free
Vegan Tune Melt - VeganRescue.com
This is an oldie but a goodie. I make this recipe a lot! It is truly the perfect lunch item for me. I love it on a salad, in a wrap or on a sandwich. I made my Eggless “Egg” Salad the other day and so many people enjoyed it that it made me think of my Mock Tuna which I make so often… now why is it that you haven’t you gone vegan yet? Today I make this as a “Tuna” Melt… Oh my gosh. This is truly a masterpiece of ooey gooey deliciousness! Get your napkin out, and maybe a bib, enjoy!
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Mock Tuna Melt:
Bread slices: Whole Wheat, GF, Sourdough or Ezekiel Bread are all nice options here. Daiya Cheddar Cheese – Slices or my new favorite-their block cut off one slice.
Earth Balance (Vegan Butter)
1 Small Tomato, sliced
1-2 Pieces Romaine Lettuce
Mock Tuna – a couple tablespoons – recipe to follow.

Directions: Like a good grilled “cheese”…
-Spread both sides of bread slices with earth balance, place down onto pan.
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-Layer with Mock Tuna, Tomato, Daiya Slice(s) then top with bread slice.
-Turn heat on medium heat, grill for about 2 ½ minutes. Flip over turn heat off then allow it to cook on opposite side for another 2 minutes. -Sometimes I’ll open it up and add some romaine lettuce. -Slice and enjoy!
Mock “Tuna” Salad
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Ingredients:
1 (15oz can) Chickpeas (Garbanzo Beans) or 1 ½ Cup Cooked
2 Dill Pickle Spears, minced
1 Celery Rib, minced
3 Tbsp or up to ¼ Cup Red Onion, minced (soaked in ice water for 10 mins)
2 Tsp Dijon Mustard
½ Tsp Salt
1 Tsp Fresh Ground Pepper
1/3 Cup Vegenaise (or ¼ Cup)
(Optional, ½ Tbsp Nutritional Yeast and Tamari Soy Sauce is really nice I this recipe too, about 2 Tsp)

Directions:
-Drain the chickpeas but save that brine – it’s magical stuff!
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-Two ways to mash the chickpeas: Mash with a fork or every now and again I pull out the mini chopper, both seem to work fine.
Fork:
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Chopper:
Chickpeas

-Soak the onions in cold water, this optional but will take the bite out of raw onions. -Combine remaining ingredients in a bowl.
[Note: For extra creamy tuna salad use the 1/3 cup although ¼ cup is just enough sometimes I add a splash of soy sauce. There are times I’m out of nutritional yeast, like today… and it tastes perfectly fine without it. I make this recipe so often that honestly sometimes I add it and sometimes I don’t. There are times I omit the onions altogether too. See what you like and enjoy!]

GO Vegan!! – Up close and very personal! 🙂
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Mock “Tuna” Salad ~ “Tuna” Melt

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Credit: https://veganrescue.com/

Mock Tuna Melt:
Bread slices: Whole Wheat, GF, Sourdough or Ezekiel Bread are all nice options here. Daiya Cheddar Cheese – Slices or my new favorite-their block cut off one slice.
Earth Balance (Vegan Butter)
1 Small Tomato, sliced
1-2 Pieces Romaine Lettuce
Mock Tuna – a couple tablespoons – recipe to follow.

Directions: Like a good grilled “cheese”…
-Spread both sides of bread slices with earth balance, place down onto pan.
-Layer with Mock Tuna, Tomato, Daiya Slice(s) then top with bread slice.
-Turn heat on medium heat, grill for about 2 ½ minutes. Flip over turn heat off then allow it to cook on opposite side for another 2 minutes. -Sometimes I’ll open it up and add some romaine lettuce. -Slice and enjoy!

Mock “Tuna” Salad

Ingredients:
1 (15oz can) Chickpeas (Garbanzo Beans) or 1 ½ Cup Cooked
2 Dill Pickle Spears, minced
1 Celery Rib, minced
3 Tbsp or up to ¼ Cup Red Onion, minced (soaked in ice water for 10 mins)
2 Tsp Dijon Mustard
½ Tsp Salt
1 Tsp Fresh Ground Pepper
1/3 Cup Vegenaise (or ¼ Cup)
(Optional, ½ Tbsp Nutritional Yeast and Tamari Soy Sauce is really nice I this recipe too, about 2 Tsp)

Directions:
-Drain the chickpeas but save that brine – it’s magical stuff!
-Two ways to mash the chickpeas: Mash with a fork or every now and again I pull out the mini chopper, both seem to work fine.
-Soak the onions in cold water, this optional but will take the bite out of raw onions. -Combine remaining ingredients in a bowl.
[Note: For extra creamy tuna salad use the 1/3 cup although ¼ cup is just enough sometimes I add a splash of soy sauce. There are times I’m out of nutritional yeast, like today… and it tastes perfectly fine without it. I make this recipe so often that honestly sometimes I add it and sometimes I don’t. There are times I omit the onions altogether too. See what you like and enjoy!]