‘Fuss Free Vegan’ Book Review + Blueberry Bliss Muffins

 
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First the disclaimer! Then the fun stuff.
“Excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.”

Ready to serve up some fuss free recipes?

Then this book is for you!

I gotta admit when I went plant based, it was a bit fussy!

What can I eat? What do I need to avoid? How do I keep this simple?Will parties be a pain to attend? Will the food all be weird ingredients I can’t pronounce, let alone make?

Well, I have learned (and you will too) that it doesn’t need to be fussy at all. And yes, it can be simple and not hard…and you can enjoy cooking, baking and all sorts of other amazing vegan creations in the kitchen! Dare I say even more than your non-vegan friends.

Well, I just said it.

And seriously, take one of these Fuss Free recipes to your next party, no one will even know that it is vegan. (score!)

Sam Turnbull, vegan recipe creator extraordinaire and author of the ultra successful blog, It Doesn’t Taste Like Chicken has taken on the vegan kitchen with a storm. She has veganized pizza, nachos, sliders, cookies, cake…well you name it, there is probably a recipe for it!
Her book,Fuss-Free Vegan covers it all and is perfect for fall and winter, as it contains 101 everyday comfort food favorites – VEGANIZED. I don’t know about you, but I am all about hibernating with comfort food in the winter. Cozy and Comfort Food – well they just go together like PB & J.

So what will you find in the book?
  • Hearty Comfort Foods
  • Quick and Easy Recipes
  • A Look Inside Sam’s Kitchen (because seriously, we all wonder – right?!)
  • A How to Guide to Softening Nuts
  • Vegan Staples (think cheese!)
  • And So Much MORE!
I have earmarked so many recipes in this book to try that I think there needs to be more days in the week to try them all!

BUT for starters, I knew immediately I wanted to try the Blueberry Bliss Muffins recipe on my not vegan family! (update my son went vegetarian in May 2019!)

And guess what – they loved these vegan muffins! And it was a great recipe to have some bonding time in the kitchen with my little one as she helped make them.

You will love them too.

So try them out! So good for breakfast or a quick snack.

Bon Appetit!

DRY INGREDIENTS
½ cups all-purpose flour
¾ cup white sugar
1 tsp baking powder
½ tsp salt
WET INGREDIENTS
¾ cup non-dairy milk (such as soy
or almond)
½ cup light oil (such as canola or
vegetable oil)
1 Tbsp fresh lemon juice 2 tsp vanilla extract
1 cup blueberries (fresh or frozen)
Directions:
1. Preheat your oven to 400°F. Lightly grease the cups of a muffin pan or fill it with liners.
2. In a large bowl, whisk together all of the dry ingredients. Set aside.
3. In a medium bowl, whisk together all of the wet ingredients except for the blueberries. Pour the wet ingredients into the dry ingredients and mix until just combined. Add the blueberries and lightly fold them in, being careful not to overmix. It’s ok if there are lumps.
4. For large bakery-style muffins, fill 8–9 muffin cups right to the top with batter, then bake for 18–22 minutes until lightly golden on top, and a toothpick inserted in the center of a muffin comes out clean. For small muffins, divide the batter evenly among the 12 muffin cups and bake for 15–20 minutes, until lightly golden on top and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan, then store them on a plate covered with a clean tea towel for 2 to 3 days. This will keep the muffins the best texture, but if you want them to last longer, store them in a large sealable bag in the fridge for up to a week.
xo,
Sarah

‘Fuss Free Vegan’ Book Review + Blueberry Bliss Muffins

Recipe by Sam TurnbullCourse: Breakfast

Blueberry muffins are easy and the whole family will love them!

Ingredients

  • 1 – 1/2 cups all-purpose flour

  • ¾ cup white sugar

  • 1 tsp baking powder

  • ½ tsp salt

  • ¾ cup non-dairy milk (such as soy
    or almond)

  • ½ cup light oil (such as canola or
    vegetable oil)

  • 1 Tbsp fresh lemon juice

  • 2 tsp vanilla extract

  • 1 cup blueberries (fresh or frozen)

Directions

  • Preheat your oven to 400°F. Lightly grease the cups of a muffin pan or fill it with liners.


  • In a large bowl, whisk together all of the dry ingredients. Set aside.

  • In a medium bowl, whisk together all of the wet ingredients except for the blueberries. Pour the wet ingredients into the dry ingredients and mix until just combined. Add the blueberries and lightly fold them in, being careful not to overmix. It’s ok if there are lumps.
  • ]For large bakery-style muffins, fill 8–9 muffin cups right to the top with batter, then bake for 18–22 minutes until lightly golden on top, and a toothpick inserted in the center of a muffin comes out clean. For small muffins, divide the batter evenly among the 12 muffin cups and bake for 15–20 minutes, until lightly golden on top and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan, then store them on a plate covered with a clean tea towel for 2 to 3 days. This will keep the muffins the best texture, but if you want them to last longer, store them in a large sealable bag in the fridge for up to a week.

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