Recipes

Kale Tofu Spread

Kale Tofu Spread

A creamy and nutrient-packed kale and tofu spread that’s perfect for bread, crackers, or as a flavorful addition to soups and stews.
Couverts8
Preparation 10 minutes
Preparation time:10 minutes
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Equipment

  • Large-size saucepan
  • Food processor
  • Tongs
  • Measuring cups

Ingredients

  • 12 ounces 340 g kale, stems and ribs removed, torn into small pieces, thoroughly cleaned, and spun dry
  • 2 cloves garlic grated
  • Juice of ½ lemon about 1 tablespoon [15 ml]
  • 1 teaspoon ume plum vinegar or fine sea salt
  • 14 ounces 397 g soft tofu, drained and simmered (Bring water to a boil in a medium-size saucepan, add tofu, and simmer for 5 minutes. Drain well.)
  • ¼ cup 30 g nutritional yeast
  • ¼ cup 64 g tahini or natural peanut butter
  • Zest of ½ lemon about 1 teaspoon
  • 2 teaspoons white miso

Instructions

  • Place the kale, garlic, and lemon juice in a large-size saucepan.
  • Cook over medium heat until the kale leaves are wilted and the liquid has evaporated, about 4 minutes.
  • Transfer the cooked kale mixture to a food processor, using tongs to avoid grabbing any excess liquid.
  • Pulse a few times to break down the kale.
  • Add the vinegar (or sea salt), simmered tofu, nutritional yeast, tahini (or peanut butter), lemon zest, and miso to the food processor.
  • Process until smooth, stopping to scrape down the sides of the food processor as needed.
  • Serve chilled.

Notes & Wine Advice

Serving Tip:

Spread over warm bread, crackers, or baked potatoes. You can also stir it into soups or stews for a creamy, nutrient-rich boost.

Wine Advice:

Pair this dish with a light Pinot Grigio or an earthy Sauvignon Blanc to complement the spread’s creamy and tangy flavors.

Nutrition values

Calories: 85 kcal | koolhydraten: 6 g | Eiwitten: 7 g | Vet: 5 g | Suiker: 1 g
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Course; Side Dish / Snack
Cuisine; International / Global / Japanese
Diets; Dairy-Free / Gluten-Free / Low Fat / Soy Free / Vegan / Vegetarian

Red Pepper Spread

Red Pepper Spread

A flavorful blend of roasted peppers, tahini, and spices, this versatile spread is perfect for bread, crackers, or stirring into soups.
Couverts8
Preparation 10 minutes
Deel op Facebook Print Recipe

Equipment

  • Food processor
  • Rubber spatula
  • Measuring cups

Ingredients

  • ¼ cup 27 g whole wheat panko or other bread crumbs
  • 9 ounces 255 g fire-roasted bell peppers, drained
  • 1 clove garlic grated
  • 1 teaspoon grated gingerroot
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon 15 ml fresh lemon juice
  • 1 teaspoon ground cumin
  • ¼ cup 64 g tahini
  • ½ teaspoon coarse sea salt to taste

Instructions

  • Place all the ingredients in a food processor.
  • Blend until somewhat smooth, stopping to scrape down the sides with a rubber spatula several times to ensure even mixing.
  • Adjust salt to taste, if needed.
  • Serve chilled.

Notes & Wine Advice

Serving Tip:

Serve with crackers, crudités, or pita bread. For added depth, use as a sandwich spread or stir into a bowl of warm soup or stew.

Wine Advice:

Pair with a crisp Sauvignon Blanc or a dry rosé to balance the rich, nutty flavors of the spread.

Nutrition values

Calories: 80 kcal | koolhydraten: 5 g | Eiwitten: 2 g | Vet: 6 g | Suiker: 1 g
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Course; Sauce / Side Dish / Snack
Cuisine; Middle East
Diets; Dairy-Free / Soy Free / Vegan / Vegetarian

Ginger Cranberry Sauce with Cinnamon Cream Cheese Spread

Ginger Cranberry Sauce with Cinnamon Cream Cheese Spread

A delightful combination of tangy ginger cranberry sauce and creamy cinnamon spread, perfect for cookies, sweet bread, or holiday meals.
Couverts8
Preparation 5 minutes
Preparation time:10 minutes
Deel op Facebook Print Recipe

Equipment

  • medium-size saucepan
  • Mixing bowl
  • grater
  • spoon

Ingredients

For the cranberry sauce:

  • 1 cup 112 g agave nectar
  • 2 teaspoons grated gingerroot
  • 12 ounces 340 g fresh cranberries

For the cream cheese spread:

  • ½ cup 120 g nondairy cream cheese
  • ½ teaspoon ground cinnamon

Instructions

Make the cranberry sauce:

  • Place the agave nectar, grated gingerroot, and fresh cranberries in a medium-size saucepan.
  • Bring to a low boil, partially cover with a lid to avoid splatter, and lower the heat.
  • Let simmer for 10 minutes, stirring occasionally.

Make the cream cheese spread:

  • In a mixing bowl, combine the nondairy cream cheese and ground cinnamon.
  • Mix well until fully incorporated.
  • Refrigerate until ready to use.

Notes & Wine Advice

Serving Tip:

Serve the cranberry sauce as a spread for cookies or sweet bread. For a savory twist, pair the sauce alone with roasted turkey or brie cheese.

Wine Advice:

Pair this dish with a semi-sweet Riesling or a cranberry-infused cocktail for added holiday cheer.

Nutrition values

Calories: 70 kcal | koolhydraten: 18 g | Eiwitten: 0.5 g | Vet: 0 g | Suiker: 14 g
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Course; Breakfast / Dessert / Sauce / Snack
Cuisine; International / Global
Diets; Soy Free / Vegetarian

Speculaas Muffins with Chocolate Ganache

Speculaas Muffins with Chocolate Ganache

A delightful fusion of spicy, buttery speculaas cookies and rich dark chocolate ganache creates the perfect muffin, sweetened with maple syrup and a hint of almond. These muffins are a tasty treat with a holiday flair!
Couverts12
Preparation 15 minutes
Preparation time:20 minutes
Deel op Facebook Print Recipe

Equipment

  • Large mixing bowl, Medium mixing bowl, Muffin tin, Muffin paper liners, Immersion blender (or countertop blender/food processor), Whisk, Small saucepan, Spoon

Ingredients

For the Muffins:

  • Nonstick cooking spray
  • 14 ounces 400 g speculaas cookies, finely ground
  • 1 cup 78 g quick-cooking oats, finely ground
  • 1 tablespoon 12 g baking powder
  • 1½ cups 355 ml almond or other nondairy milk
  • ¼ cup plus 2 tablespoons 90 g blended silken tofu or soy yogurt
  • ¾ cup 144 g Sucanat

For the Chocolate Ganache:

  • ¼ cup 60 ml plain soy or other nondairy milk
  • ½ cup 88 g nondairy semisweet chocolate chips
  • 1 tablespoon 15 ml pure maple syrup or (21 g) agave nectar

Instructions

  • Preheat the oven to 375°F (190°C or gas mark 5).
  • Lightly coat a standard muffin tin with nonstick cooking spray.
  • In a large-size bowl, whisk together the finely ground speculaas cookies, ground oats, and baking powder.
  • In a medium-size bowl, blend the almond milk, silken tofu (or soy yogurt), and Sucanat using an immersion blender (or a countertop blender or food processor).
  • Carefully fold the wet ingredients into the dry, being careful not to overmix.
  • Divide the batter equally among the muffin cups.
  • Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool on a wire rack.
  • For the ganache, scorch the milk in a small-size saucepan over medium-high heat, then remove from the heat.
  • Add the chocolate chips to the hot milk and stir until fully melted.
  • Stir in the maple syrup and drizzle the ganache on top of the cooled muffins.

Notes & Wine Advice

Serving Tip:
These muffins are best served slightly warm with a cup of hot tea or coffee. The chocolate ganache will harden slightly, giving them a rich and indulgent finish!
Wine Advice:
Pair with a light, fruity red wine like Pinot Noir to balance the spiciness of the speculaas and complement the rich chocolate.

Nutrition values

Calories: 250 kcal | koolhydraten: 36 g | Eiwitten: 5 g | Vet: 10 g | Suiker: 14 g
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Course; Cupcakes-Brownies / Dessert
Cuisine; Danish
Diets; Gluten-Free / Lactose Free / Nut Free / Vegan / Vegetarian

Zucchini Poppy Seed Muffins

Zucchini Poppy Seed Muffins

Packed with heart-healthy walnuts, fiber-rich raisins, and vitamin C–filled zucchini, these zucchini poppy seed muffins are a well-balanced, delicious way to start your day with a healthy twist!
Couverts24
Preparation 15 minutes
Preparation time:25 minutes
Deel op Facebook Print Recipe

Equipment

  • Electric mixer, Large mixing bowl, Medium mixing bowl, Muffin tin, Muffin paper liners, Whisk, Spoon, Grater

Ingredients

  • Nonstick cooking spray
  • 1 cup 200 g evaporated cane juice or granulated sugar
  • ½ cup 73 g brown sugar, spooned and leveled (not packed)
  • ½ cup 113 g nondairy butter
  • ½ cup 128 g unsweetened applesauce
  • ½ cup 118 ml soy or other nondairy milk
  • ¾ cup 170 g soy or other nondairy yogurt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure orange extract
  • 3 cups 375 g all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 2 cups 195 g finely grated zucchini
  • 1 cup 160 g raisins or other dried fruit
  • 1 cup 70 g chopped walnuts
  • 1 tablespoon 10 g poppy seeds

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line two standard muffin tins with paper liners.
  • Spray the liners with cooking spray to help with muffin removal.
  • Using an electric mixer, beat together the cane juice, brown sugar, and butter until fluffy.
  • Add the applesauce, milk, yogurt, vanilla extract, and orange extract.
  • Beat until smooth.
  • In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and ginger.
  • Carefully fold the wet ingredients into the dry ingredients.
  • Be cautious not to overmix.
  • Gently fold in the grated zucchini, raisins, walnuts, and poppy seeds.
  • Fill the muffin cups two-thirds full for standard muffins or fill 16 muffin cups all the way to the top for a more dome-shaped muffin.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool for 5 minutes before transferring to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:
Serve warm for a soft, fluffy texture, perfect with a cup of tea or coffee.
Wine Advice:
A light, slightly sweet white wine like Moscato complements these muffins’ flavor without overpowering the delicate spices.

Nutrition values

Calories: 220 kcal | koolhydraten: 36 g | Eiwitten: 4 g | Vet: 9 g | Suiker: 12 g
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Course; Cupcakes-Brownies / Snack
Cuisine; International / Global
Diets; Gluten-Free / Lactose Free / Nut Free / Vegan / Vegetarian

Cherry Pistachio Scoffins

Cherry Pistachio Scoffins

The pistachio is the star in this irresistible cherry pistachio scoffin – a cross between a scone and a muffin. Packed with heart-healthy pistachios, dried cherries, and fragrant cardamom, these scoffins make a deliciously unique treat!
Couverts12
Preparation 15 minutes
Preparation time:20 minutes
Deel op Facebook Print Recipe

Equipment

  • Large mixing bowl, Medium mixing bowl, Muffin tin, Muffin paper liners, Whisk, Spoon

Ingredients

  • 3 cups 360 g whole wheat pastry flour
  • 2 tablespoons 15 g wheat germ
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground cardamom
  • ¼ teaspoon salt
  • 1½ cups 355 ml rice or other nondairy milk
  • ¾ cup 170 g nondairy yogurt
  • ¼ cup 60 ml canola or vegetable oil
  • ¼ cup 50 g sugar
  • 1 teaspoon pure almond or vanilla extract
  • 1 cup 120 g shelled pistachios
  • 1 cup 160 g dried cherries (or raisins or cranberries)

Instructions

  • Preheat the oven to 350°F (180°C or gas mark 4).
  • Line a standard muffin tin with 12 paper liners.
  • In a large-size bowl, mix together the whole wheat flour, wheat germ, baking soda, baking powder, cardamom, and salt.
  • Set aside.
  • In a separate bowl, whisk together the rice milk, nondairy yogurt, oil, sugar, and almond extract.
  • Carefully fold the wet ingredients into the dry ingredients, making sure not to overmix.
  • Gently fold in the pistachios and dried cherries.
  • Fill the muffin cups all the way to the top.
  • These scoffins will rise but won’t spread, so there’s no need to worry about overflow.
  • Bake for 18-20 minutes.
  • Let the scoffins cool for 5 minutes before transferring to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:
These scoffins are perfect for breakfast, brunch, or as a snack paired with a cup of tea or coffee.
Wine Advice:
A light, crisp white wine like Chardonnay pairs well with these slightly sweet and nutty scoffins.

Nutrition values

Calories: 220 kcal | koolhydraten: 30 g | Eiwitten: 6 g | Vet: 10 g | Suiker: 12 g
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Course; Cupcakes-Brownies / Snack
Cuisine; International / Global
Diets; Gluten-Free / Lactose Free / Nut Free / Vegan / Vegetarian

Blueberry Orange Muffins

Blueberry Orange Muffins

A hint of citrus takes one of America’s favorite muffin flavors to new heights. These blueberry orange muffins are moist, flavorful, and perfect for breakfast or a snack!
Couverts12
Preparation 15 minutes
Preparation time:20 minutes
Deel op Facebook Print Recipe

Equipment

  • Large mixing bowl, Medium mixing bowl, Muffin tin, Muffin paper liners, Whisk, Spoon

Ingredients

  • 2 cups 240 g whole wheat pastry flour
  • ½ cup 96 g Sucanat
  • 1 tablespoon 12 g baking powder
  • ¼ teaspoon fine sea salt
  • ¼ cup plus 2 tablespoons 92 g unsweetened applesauce
  • ¾ cup 180 ml fresh orange juice
  • ¼ cup plus 1 tablespoon 75 ml canola oil
  • 1 cup 145 g fresh blueberries

Instructions

  • Preheat the oven to 375°F (190°C or gas mark 5).
  • Line a standard muffin tin with paper liners.
  • In a large-size bowl, whisk together the whole wheat flour, Sucanat, baking powder, and salt.
  • In a medium-size bowl, whisk together the applesauce, orange juice, and canola oil.
  • Gently fold the wet ingredients into the dry ingredients.
  • Be careful not to overmix.
  • Gently fold in the blueberries.
  • Divide the muffin batter evenly among the muffin cups.
  • Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool on a wire rack.

Notes & Wine Advice

Serving Tip:
These muffins are best served warm with a cup of tea or coffee.
Wine Advice:
For a unique pairing, try a sparkling white wine like Prosecco. Its light, citrus notes complement the orange flavor in the muffins.

Nutrition values

Calories: 180 kcal | koolhydraten: 32 g | Eiwitten: 3 g | Vet: 6 g | Suiker: 10 g
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Course; Cupcakes-Brownies / Snack
Cuisine; International / Global
Diets; Diabetic / Gluten-Free / Lactose Free / Nut Free / Vegan / Vegetarian

Quinoa Raisin Muffins

Quinoa Raisin Muffins

These hearty Quinoa Raisin Muffins are packed with protein, fiber, and a subtle spice mix that makes them the perfect satisfying breakfast or snack to keep you full all morning!
Couverts12
Preparation 10 minutes
Preparation time:25 minutes
Deel op Facebook Print Recipe

Equipment

  • Muffin tin, Paper liners, Large-size bowl, Medium-size bowl, Whisk, Spoon, Cooling rack

Ingredients

  • 1 cup 120 g white whole wheat or whole wheat pastry flour
  • ½ cup 128 g raw sugar
  • 1 tablespoon 12 g baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 cup 256 g creamy natural nut butter
  • 1 cup plus 2 tablespoons 190 ml soy or other nondairy milk
  • 2 teaspoons pure vanilla extract
  • 1 cup 123 g cooked and cooled quinoa
  • ½ cup 80 g raisins

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a standard muffin tin with paper liners.
  • In a large-size bowl, whisk together the flour, raw sugar, baking powder, cinnamon, ground ginger, and nutmeg.
  • In a medium-size bowl, whisk together the nut butter, soy milk, and vanilla extract until smooth.
  • Fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Gently fold in the cooked quinoa and raisins.
  • Divide the batter equally among the muffin cups.
  • Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool on a wire rack.

Notes & Wine Advice

Serving Tip:
These muffins are perfect served warm with a drizzle of maple syrup or a spread of nut butter. They also pair wonderfully with your favorite hot beverage.
Wine Advice:
A light white wine, such as a Sauvignon Blanc, or a herbal tea would be a great pairing to complement the subtle spices in these muffins.

Nutrition values

Calories: 210 kcal | koolhydraten: 30 g | Eiwitten: 6 g | Vet: 9 g | Suiker: 8 g
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Course; Breakfast / Cupcakes-Brownies
Cuisine; International / Global
Diets; Nut Free / Vegan

Peanut Butter Muffins

Peanut Butter Muffins

12 standard muffins
Couverts12
Preparation 10 minutes
Preparation time:25 minutes
Deel op Facebook Print Recipe

Notes & Wine Advice

Serving Tip:
These muffins are delicious on their own or paired with a cup of almond milk or a hot coffee for breakfast or an afternoon snack.
Wine Advice:
Pair with a light, slightly sweet white wine like Riesling or a sparkling wine for an elevated snack experience.

Nutrition values

Calories: 220 kcal | koolhydraten: 26 g | Eiwitten: 6 g | Vet: 11 g | Suiker: 9 g
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Course; Breakfast / Cupcakes-Brownies
Cuisine; International / Global
Diets; Nut Free / Vegan

Chocolate Orange Marmalade Muffins

Chocolate Orange Marmalade Muffins

These decadent muffins combine the rich, indulgent flavors of chocolate and orange marmalade, creating a treat that’s almost too good to be true. Perfect for breakfast or a special afternoon snack.
Couverts12
Preparation 10 minutes
Preparation time:16 minutes
Deel op Facebook Print Recipe

Equipment

  • Muffin tin, Paper liners, Medium-size bowl, Large-size bowl, Whisk, Spoon, Cooling rack

Ingredients

  • 1 cup 213 g all-fruit orange marmalade
  • 2 teaspoons pure vanilla extract
  • ¼ cup 84 g agave nectar
  • 2 tablespoons 30 ml canola oil
  • ½ cup 120 ml plain almond or other nondairy milk
  • 1 cup 120 g whole wheat pastry flour
  • ¼ cup 20 g unsweetened cocoa powder
  • 1 tablespoon 8 g cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • ½ cup 88 g nondairy semisweet chocolate chips

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a standard muffin tin with paper liners.
  • In a medium-size bowl, whisk together the orange marmalade, vanilla extract, agave nectar, canola oil, and almond milk until smooth.
  • In a large-size bowl, sift together the whole wheat pastry flour, cocoa powder, cornstarch, baking soda, baking powder, and salt.
  • Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Fold in the semisweet chocolate chips.
  • Divide the batter evenly among the muffin cups.
  • Bake for 16 minutes or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool completely on a cooling rack before serving.

Notes & Wine Advice

Serving Tip:
Serve with a dollop of whipped coconut cream or a drizzle of orange glaze for a more indulgent treat.
Wine Advice:
Pair with a light sparkling wine such as Prosecco or a sweet dessert wine like Moscato to complement the chocolate-orange combination.

Nutrition values

Calories: 210 kcal | koolhydraten: 37 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 18 g
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Course; Cupcakes-Brownies / Dessert
Cuisine; International / Global
Diets; Dairy-Free / Nut Free / Vegan