sweetie films: Filmmaking, Production, Videography, and Editing

This meal took about 90 minutes, with cleanup. Not too bad, but my favorite meals are 30 minutes or less. This one took a little prep time, and a lot of baking time – but the recipe for Mini Burgers was worth it! I now have two dozen minis in the freezer for later. Oh, and I tried a new recipe for green beans (I decided that two potato recipes in one dinner was too much). Teriyaki Green Beans (Vegan Lunch Box Around the World) is now a bona fide favorite:

Makes 4 servings

1 pound fresh whole green beans, washed and trimmed

1.5 TB toasted sesame oil (I used olive and it was tasty)

2 cloves garlic

2 TB low-sodium soy sauce (I used tamari)

1/2 TS sugar

Toasted sesame seeds

Boil beans in lightly salted water – about 5 minutes. Drain and rinse in cold water to halt the cooking, or plunge in ice water. Saute garlic, green beans, soy sauce, and sugar and stir fry until beans are well-coated and warm, about 2 minutes. Sprinkle with sesame seeds. Serve!

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And now I will fast forward to this morning and rave about breakfast …

Behold the Berry Muffin recipe from Vegan Brunch. This is the happiest way to fill a vegan tummy in the morning. So far I’ve only made blueberry muffins with this recipe, but one day I may get all crazy and try a berry medley. That is, once my supply of U-Pick blueberries runs out. (One of the many advantages of living in the Pacific Northwest is the abundance of U-Pick blueberry farms). Muffins are a great toddler food – simple, quick, hands-on and yummy.

Bakery Style Berry Muffins

2 c all-purpose flour

3/4 c sugar

1 TB baking powder

1/2 TS salt

1/2 c soy yogurt (I like Whole Soy Co plain or vanilla)

1/2 c almond milk

1/2 c canola oil

2 TS vanilla

1.5 c frozen berries

Preheat oven to 375. In a large bowl stir together flour, sugar, baking powder and salt. Make a well in the center and add the yogurt, milk, canola oil and vanilla. Combine until just mixed. Fold in the berries.

Bake for 26-30 minutes. (I usually only make 9 muffins and bake for 28 minutes. Also, I highly recommend using If You Care Unbleached Baking Cups. Compostable and your muffins won’t stick. I get ‘em at Whole Foods).