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Savory Zucchini Feta Muffins

August 30, 2012

Am I the only one or is everyone feeling a bit stressed about getting ready for the long weekend? I know I am! My birthday is next Tuesday so Wyatt and I took off an extra day for a 4 day weekend! We are planning to go camping (which means I may be MIA for a few days) but I still have yet to research a spot…hmmm. I am thinking Smokey Mountains? Or somewhere with waterfalls? Or maybe on the beach along Lake Michigan? Choices, choices!

And I didn’t get around to posting yesterday because I went up to Indianapolis to meet my Ma for my birthday. We have a little tradition that she always takes me out shopping for my birthday/Christmas. No complaining here! Haha. We usually go shopping on Michigan Avenue in Chicago but since I now live so far south…we have been compromising on Indianapolis. Not quite as glamorous but still a wonderful experience. Plus this gives us a chance to hit up Trader Joe’s so I can splurge on soy chorizo and mass quantities of three layer hummus. ALSO, on that note…have you tried Trader Joe’s ‘Cookie Butter’? Thanks to Tracey from Shutterbean and  Joy The Baker and…I am addicted.

Now shifting our focus to what this post is all about! Thank you to Baba Ganoush for helping me dwindle away at my eggplant supply. What’s next? All that zucchini! Whoever decided to throw a bunch of zucchini into bread was an absolute genius! There are so many endless options with zucchini bread/muffins/cupcakes! This was my first batch (of 3) so expect a little mini series in the next few days (Chocolate muffins to come next!). I served these muffins along side some eggplant caponata and they were a hit! Between Wyatt and his brother, I’m pretty sure they knocked out half a dozen in the first evening. There is just something about that the little surprises of salty feta through the muffin that leaves you craving more. I can’t wait to make these again in the winter with some hearty chowder!



Savory Feta Zucchini Muffins

adapted from Kalyn’s Kitchen
  • 2 cups zucchini, grated
  • 1/2 cup feta, crumbled
  • 1/2 cup Parmesan, grated
  • 4-5 scallions, chopped
  • 1/4 cup buttermilk (I just made my own using this technique)
  • 2 eggs, lightly beaten
  • 1 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pepper


Preheat oven to 375 degrees and spray a 12-muffin tin with cooking spray.

Drain the excess zucchini by wrapping it in a clean dish towel and squeezing out as much juice as possible. In a large mixing bowl, combine the feta, Parmesan, and onions. Mix in the buttermilk and eggs to the zucchini mixture.

In another bowl, mix together the flour, sugar, baking powder, baking soda, and pepper. Make a well in the center of the dry ingredients and add in the zucchini mixture. Fold the dry into the wet ingredients until just incorporated.

Fill muffin tins 3/4 full (they will expand a bit) and bake for 40-50 minutes. Remove from oven when the tops have browned.

Enjoy with soup, pasta, for breakfast, as an afternoon snack, or just whenever you have a craving for something savory!

Rustic Cakes with Red Wine Onion Relish

May 15, 2012

I pulled out this recipe book the other day because I had stumbled upon this Vegan cookbook when I was at Powell’s in Portland a few months back. The pictures are gorgeous and I am just in love with the fact that he adds a little play list to go with every recipe. Anyways, this is the only recipe I’ve tried out of the book so far and I was blown away. These little cakes are soooo delicious. I lathered them with this caramelized onion relish for dinner and then ate the leftover with maple syrup the next morning (honestly, I can not tell you which version was better- they were fantastic both savory and sweet!).

I’ll admit- I’m biased when it comes to breakfast food (and particularly when it comes to being able to serve it for dinner without any regrets). But to be completely honest, I think that the onion relish may have been my favorite part about the whole thing. Although the cakes are super delicious by themselves, the onions practically melt in your mouth and have the most beautiful color from being soaked in the red wine. I’d recommend putting this relish on everything- crackers, sandwiches, rustic cakes, imitation meat, etc.

Also, I upped the corn meal a lot so that the batter was easier to work with. This made the cakes denser so if you like yours thin then feel free to use a little less cornmeal when making your cakes.

Rustic Cakes with Red Wine Onion Relish

For the cakes:

  • 2 cups cornmeal
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 1/4 cup almond milk
  • Coconut oil (for frying)

For the onion relish:

  • 1 Tablespoon olive oil
  • 1 onions, thinly sliced 1 tablespoon sugar
  • 3 Tablespoons red wine
  • 1 tablespoon water

Combine, all (except the coconut oil) in a bowl and mix until a thick dough forms. Stick in the fridge for ten minutes or until it’s chilled.

Warm the olive oil over low to medium low in a small skillet. Saute the onions for 10 to 15 minutes or until they are browning and starting to caramelize. Add the sugar, wine, and water and bring to a bowl. Let it simmer over low until the wine has evaporated.

In a large skillet, warm a thin layer of coconut oil. Make golf ball size dough balls and small down. Place 3 to 4 cakes in a skillet and cook for about 3 to 5 minutes on each side (depending on how hot the oil is).

Serve warm with the onions piled on top and maybe some asparagus on the side.

Oh! And don’t forget to eat your leftovers the morning after with maple syrup!