Vegan Banana Zucchini Nut Muffins & Butternut Squash Stew

We all know that necessity is the mother of invention – well, discovering half-way through making banana bread that one of the bananas is, um … past over-ripe (ew!), is the mother of a new recipe.  Sustainability is all about doing with what you have —  Behold!  These came out moist and yummy with a nice blend of flavors. Perfect with a cup of soup (see stew recipe below) … this recipe makes one dozen muffins.

Combine in large bowl:

2 cups unbleached flour (I always use White Lily)

1 teaspoon baking soda

1/2 tsp salt

In a separate bowl, mix:

1/2 cup sugar

1/2 cup brown sugar

1 Tablespoon Ener-g egg replacer beaten with 4 Tablespoons water

1 cup oil

1/3 cup unsweetened soy milk

1 smashed over-ripe banana

1/2 cup finely grated zucchini

Combine the wet mixture with the dry mixture until blended.  Add:

1/2 cup chopped almonds (i used ones with the skins on)

Spoon into muffin tins that have been prepared with earthbalance  or other vegan shortening.  Bake at 400 for 20 – 24 minutes or until straw comes out clean.

Not too sweet, but not boring, and very moist!  If you want a sweeter muffin, you could add cinnamon and nutmeg, or chocolate chips to make them more desserty.

Pair them with:

Butternut Squash Stew

This has the Teenage Boy Stamp of Approval — pretty amazing considering it’s good for you and contains no animals!  It features the under-celebrated cauliflower, but don’t let that scare you away.  You can chop the cauliflower if you are impatient, but breaking it into florets retains the prettiness of the vegetable.  I call this a stew because it’s more substantial than a soup.  Perfect for a crisp cool fall day!

Bring to boil and then simmer one large butternut squash, cut up into large dice, in a quart of water until squash is completely soft and falling apart – half hour or more.  Add 1/3 cu unsweetened soy milk.  Puree in food processor or blender.  Add 1/4 tsp each ginger, cinnamon and salt.    OR  (the easy way) have ready one 32-ounce container of store-bought vegan butternut squash soup.  There are several good brands out there – just check to make sure they haven’t added butter or cream.  Pacific makes a good one with soy milk added for creaminess.

In frying pan over low heat in 1 – 2  Tablespoons olive oil, combine —

thinly sliced large sweet onion (such as Vidalia – or yellow if not available)

2 large crisp apples, cut up into large dice

1/2 cup white mushrooms, sliced thinly

about 1/2 inch of tiny-diced fresh hot cayenne pepper, or 1/4 tsp of hot pepper flakes, or 1/4 tsp hot sauce like Crystal

Sautee until onion is transparent and everything is softened.  Add:

1 cup cauliflower broken into small florets

Cover and cook over very low heat until the cauliflower softens.  Add sauteed veggies to prepared butternut squash soup and simmer over low heat  for half hour or more — don’t let it boil down, but give it a while to blend the flavors.

Serve with muffins or other hearty bread, and top with vegan sour cream if desired.  If you like things spicy, add hot sauce to taste!  This is one soup that I think improves the second day as the flavors blend and intensify – it may taste hotter the second day.


1 Response so far »

  1. 1

    Elisabeth said,

    Wow! That sounds great! I wish I had some yummy soup and muffins right now 🙂

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