Marfigs' Munchies

Adventures in vegan eats and feats

rye lemon muffins, lemon curd, lemon bites and eggplant paté

2 Comments

Phew! Woke up to glorious rain this morning, so decided it was good enough to start cooking and baking at 07h00. I’ve been soaking cashews in chai tea for a few hours now, but it’s amazing how something like that can escalate into hours of standing and keeping busy.

First I made another one of these delicious muffins from over at My Inspiration. I left out the cranberries and cornflour, and usual subbed the syrup, and the marg with 1 banana and 1 TBSP coconut oil. I also added a lemon’s worth of zest for spritz. I also stretched the recipe to make 8 small muffins (much to man-thing’s disgust), because that way there’s always more for later 😀

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Topped with almond butter and the YUMMY vegan lemon curd I made yesterday. SO intense and flavourful, especially with the zest in the muffin itself. Just look at that muffin! Squishy, soft….NOMMMM.

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Oh, what’s that on the side, you ask?

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My first roasted eggplant! It was actually so easy I had to take pause. Sliced the buggers up, soaked them in salty water (not sure if that actually does anything, but heard something about them being too bitter otherwise) and sprayed some baking paper. Less than half an hour makes magic. I ate a few slices just like that.

So, what did this lead to?

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Eggplant paté! 😀

1 eggplant, roasted & sliced

1 TBSP tahni

2 TBSP lemon juice

spices (lots of the red stuff!)

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Is there any better tea time snack? Oh nay! Especially if accompanied by the below.

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ice-cream lemon curd tarlets! (makes 11)

Tarts:

1 cup dates (I soaked these in boiling water for an hour or so to ensure maximum smoothness)

1 cup walnuts

1/2 TBSP coconut oil

Blended!

Lemon curd ice-cream

1 batch lemon curd

1/2 cup cubed papaya

Blended!

Each tartlet takes about 1 TBSP lemon curd, but I’m sure you could squeeze in 2 TBSP if you’re a tad more delicate than I am.

I then took the leftover date juice from soaking and make a chia egg, which I drizzled on top. Popped these suckers (very inelegantly) in some paper muffin liners and froze them.

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Man-thing has been popping these into his mouth non-stop, so much so that he asked how many I needed for my photos so that he could eat the rest! :p

Well, I also make baked pumpkin and asparagus curry, and am waiting to make matcha frosting for the rest of the little muffins…but I think I need a holiday!

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

2 thoughts on “rye lemon muffins, lemon curd, lemon bites and eggplant paté

  1. Pingback: Baked pistachio choc pear pastries | marfigs

  2. Pingback: gluten-free munchies! :D (well, except for the cake, but that was all mine…MINE!) | marfigs

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