Chef Joeys Vegan Montina Muffins Recipes

Steps:

• Spray muffin tin cups with cooking spray and preheat oven to 400 degrees.
• In a small bowl, stir together flour, baking powder and salt.
• Set aside.
• In a large mixing bowl, combine cereal and milk and let stand for 2-3 minutes.
• Add the honey and egg whites and beat well.
• Stir in apple sauce and banana.
• Add flour mixture and mix only until dry ingredients are moistened, over mixing will produce rubbery muffins.
• Fill sprayed muffin tins.
• Bake for 20-25 minutes or until lightly browned.

Steps:

• Prepare the 6 nori sheets by brushing water on 3 of the sheets and then stick one sheet on top of each of the 3 sheets on 3 separate plates.
• Set aside.
• Shred the carrot. Shred the cheese. Set them aside.
• Chop up the bell pepper, olives and tomatoes. Set aside.
• In a food processor combine the avocados, yeast, garlic powder, and 6 basil leaves. Puree and then set aside.
• TO ASSEMBLE THE PIZZAS:.
• Divide the Avocado puree between the three Nori sheets.
• Divide each of the vegetable between each of the 3 pizzas.
• Top each pizza with the veggies and the shredded cheese.
• Chop the 6 remaining basil leaves thin and top each pizza with 1/3 of the leaves.
• Bon Appetit!

Steps:

• In the bowl of a food processor add the spelt, whole wheat, corn flours, sugar, herbs, baking powder and baking soda.
• Process these dry ingredients well, making sure all the ingredients are combined.
• Using a whisk, in a different bowl mix the yogurt and oil well. Add it through the feeding tube of the food processor until the dough forms a ball.
• The dough will be sticky. Turn out onto a well floured surface and knead for a few minutes until the dough is less sticky and easy to handle.
• Don't add too much more flour however, you don't want the dough to be tough.
• Put the dough into a bowl to rest and cover with a damp cloth for about 25 minutes.
• Oil the pizza pan with a little olive oil.
• In the meantime prepare your toppings.
• When the 25 minutes have passed press the dough onto the pizza pan.
• Add the toppings and bake at 400°F for 20-25 minutes. The edges of the dough should have risen and be a medium golden brown shade.
• Bon Appetit!

Steps:

• Combine the milk, pudding mix and vanilla in the mixing bowl of a large mixer.
• Beat for about 2 minutes or until thickened.
• Place the mixture into the fridge for 15 minutes.
• Spoon the vanilla pudding into a pastry bag fitted with a medium plain tip.
• Fill the cupcakes by inserting the tip into the middle of each cupcake and pipe the filling inside. Use about 2 tablespoons per cupcake.
• Frost the cupcakes using the frosting recipe below and then put the cupcakes in the fridge to set.
• FOR THE VEGAN CHOCOLATE FROSTING.
• 1/2 cup raw cane sugar.
• 1/4 cup good quality cocoa powder.
• 1/4 cup soy milk.
• 2 tablespoons vegan margarine.
• 1 tablespoons light oil.
• 1/2 to 1 cup powdered vegan icing sugar.
• 1/2 teaspoons vanilla.
• Mix the sugar and cocoa powder in a small saucepan.
• Stir in the soy milk, oil and margarine.
• Heat to boiling and let boil for 3 minutes, sir occasionally.
• When finished, let cool, then add the vanilla and powdered sugar until you reach the desired icing consistency.
• Bon Appetit!

Steps:

• Preheat your oven to 350'F.
• Put the margarine in a bowl big enough to accommodate 2 cups of milk.
• Put the sugar, cinnamon and salt into another bowl and mix well.
• Put the milk in a saucepan and heat until just before the boiling point.
• Pour the heated milk into the bowl with the margarine in it. Mix until the margarine is completely melted.
• In a 9x13" oven safe dish add the bread and raisins.
• Mix the egg replacer with water. I use 1 1/2 teaspoons of egg replacer and two tablespoons of warm water. Stir to incorporate.
• Gradually add the egg replacer to the milk mixture.
• Add in the cinnamon, sugar and salt mixture into the milk mixture. Mix this well.
• Pour the milk mixture over the bread and raisins and carefully move the bread around so that ll the pieces are soaked in the milk.
• Put the dish with the prepared bread pudding into a larger dish and put it into the preheated oven.
• Pour the hot water into the outer dish being careful not to get any in the pudding dish.
• Bake for 40-45 minutes.
• The custard should be creamy. Remember you didn't use eggs here so it won't be set exactly the same. As it cools it will firm up a bit.
• Serve either warm or cold, plain or with your favourite sauce.
• Bon Appetit.

Steps:

• Oil your muffin tin. I used spray.
• Preheat your oven to 350'F.
• In the bowl of a stand mixer beat the tofu until smooth.
• Add the sifted powdered sugar and orange extract to the tofu mixture and beat again until well blended.
• While its blending, sift the flours, baking powder and salt in a bowl.
• Take 2 tablespoons of the flour mixture and stir in the candied fruit, nuts and currants. This will keep them from clumping and falling to the bottom of the squares.
• Add the rest of the flour mixture to the tofu mixture on low speed. Then gently fold in the fruit and nuts.
• The batter will be fairly stiff. Spoon it evenly into the muffin cups.
• Bake for 25 minutes or until the squares are lightly browned.
• Before the squares are out of the oven make your icing.
• Combine the powdered sugar, rum and orange extract until a stiff icing is achieved.
• Put on the squares about 5 minutes, then ice them. You could even put a little fine orange peel on top for decoration.
• Cool the squares on a wire rack.
• Bon Appetit!

Steps:

• Preheat oven to 325°F.
• Sift the flour, sugar, baking supplement and baking powder in a bowl and set aside.
• Combine the banana, soy milk, lemon extract and oil in the bowl of a mixer and combine until well liquefied.
• Slowly add the flour mixture until blended.
• I found the batter was quite stiff.
• Lightly oil the bottom of the muffin cups and fill each evenly with the batter.
• Bake for about 15 minutes. Test each muffin in the middle with a wooden skewer to make sure they are done.
• Remove after they cool for about 5 minutes, baste with some soy milk and roll the tops in the cinnamon sugar or sugar glaze. You could also make a chocolate glaze that would be great on these.
• These are very filling.
• Bon Appetit!