I’ve been a vegetarian for two weeks now. I don’t know if it’s because I’ve been watching too many animal videos, or because it’s hard to eat a heavy meal when it’s warm out, but I’ve been meat-free for 14 whole days. No bacon egg and cheeses in the morning, no corndogs or gyro tacos at the state fair, no kebabs in my pita. Nothing.
(But the 4th of July burgers aren’t on the grill yet, so this all may change. I’ll update you tomorrow.)
Maybe because my body knows this is just a phase, we’ve been going hard at the vegetarian game. There have been lots of lentil soups, tempeh stir fries, hummus dips, and by Chloe taco salads. Dang those taco salads are good.
And while I’m no vegan expert, I’ve been dabbling in it. First I tried making by Chloe’s spicy thai salad (because it’s soooooo delicious and the line during lunch is sooooooo long), then I whipped up a batch of chickpea moussaka, and then I made these mini bran cakes! And guess what?? They’re good!
I loaded these mini cakes with apple sauce and shredded zucchini and blackberries and raspberries and then I topped them with some coconut yogurt and drizzled them with silan which is essentially date honey and packed them in individual serving containers and placed them in my New Mexico Trader Joe’s bag and off to celebrate the 4th of July we go!
Here’s to yummy meat and non-meat foods, fireworks, summer brews, bad tan lines and freedom. Happy 4th of July, y’all!
MINI ZUCCHINI AND BERRY BRAN CAKES (VEGAN!)
1 1/2 cups Bob’s Red Mill wheat bran
1 cup unsweetened vanilla almond milk
1 teaspoon vanilla extract
1/2 cup apple sauce
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon coconut oil
1/2 cup silan (date honey)
1 1/2 cups shredded zucchini, squeezed dry
1 cup raspberries
1 cup blackberries
3 tablespoons turbinado sugar
Preheat the oven to 350°. In a medium bowl, combine Bob’s Red Mill wheat bran, almond milk, vanilla, and apple sauce. In a separate bowl, combine the whole wheat flour, baking powder, cinnamon and salt. In a third bowl, cream together the coconut oil and silan. Add the bran mixture to the silan mixture and combine, then add the flour mixture. Fold in the zucchini and berries.
Using a 1/4 cup measuring spoon or ice-cream scoop, evenly distribute the batter into 16 cupcake holes (sprayed with non-stick spray). Sprinkle the top with turbinado sugar and bake for 45 minutes until slightly puffed and a deep golden brown. Let cool. Remove the mini cakes from the cupcake tin (they’ll be slightly soft in the middle from the berries) and place on a plate or bowl. Top with yogurt, berries and extra silan, and enjoy!
Note: don’t have silan? Use molasses or honey instead!
Thanks to Bob’s Red Mill for making all my vegan bran cake dreams come true!