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Guys, I can tell it’s going to be one of THOSE weeks. I completely forgot about a 10th anniversary surgery center dinner party I said I would go to with my business partner last night. Glad she sent me a reminder text that afternoon! The event (and food!) was wonderful, but I am not a fan of 12 hour days. I much prefer the life-work balance. I put “life” before “work” because I am so much a fan of that balance…with a tip in the “life” direction 😉
I adore squash…butternut squash, spaghetti squash, yellow squash…love’em all, but I do believe acorn is my favorite. It is so incredibly sweet and when cooked properly it is a creamy, almost dessert-like texture and flavor. Plus, I grew up on acorn squash filled with butter, pecans, brown sugar, and maple syrup. 😉 Yumm! Mr. Prevention isn’t too crazy about squash, so I used an acorn squash on hand to make this week’s breakfast! You know how I love sneaking veggies into breakfast…nothing like a jump start on your 5-9 colorful F&V’s each day!
Vegan Acorn Squash Muffins from A Whisk and A Prayer
1 cup + 2 Tbsp acorn squash, cooked and mashed (~1 small acorn squash)
3/4 cup soy milk (I used hemp milk)
2/3 cup brown sugar
1/3 cup water
¼ cup canola oil
2 Tbsp molasses
2 cup whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
1/8 tsp ground nutmeg
Preheat oven to 400° F and lightly oil a muffin tin, or line with baking cups. In a large bowl, mix together puree, milk, brown sugar, water, oil and molasses. In a medium bowl, whisk together flour, baking powder, soda, salt, and spices.
Combine wet and dry mixtures until just mixed.
Spoon batter evenly into prepared pan, filling muffin cups about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Yield: 15 muffins.
Nutrition Information (per muffin): 138 calories; 4.3 g. fat; 0 mg. cholesterol; 229 mg. sodium; 23.7 g. carbohydrate; 2.1 g. fiber; 0.3 g. protein
Result: These were really, really good! A lot sweeter than I was expecting. The original recipe called for a glaze, but I don’t think they need it, especially since I like to have muffins for breakfast, not dessert 🙂 Like most vegan baked goods, they are very moist. 🙂 And check out those nutrition stats…woo!
Over the weekend, Mr. Prevention and I shared one of our favorites: Chimay. I am completely and totally FASCINATED by Chimay.
Chimay beer is brewed in Belgium by Trappist Monks. Trappist brewery proceeds are used to support the monastery and good causes. The majority of the brewery profits go to local charities and community development. How awesome is that?
Chimay beers are cellared for at least 5 years while the Chimay Bleue Grande Reserve (pictured above, 9% ABV) is aged for approximately 15 years. The water used to make the beer is drawn from a well on the monastery property and the filtered beer solids are recycled for livestock feed, fed to the cows used to produce Chimay cheeses. Charitable AND green…rock on, monks!
Not only do I find the history and philanthropic nature of the Chimay brewery to be upstanding and impressive, but the beer is incredible. Mr. Prevention most enjoys the Chimay Blanche, while I prefer the darker Chimay Bleue. Chimay is available in most larger liquor stores, as well as Whole Foods and Trader Joe’s. Check’em out!
Question: Do you make an effort to support companies with a stand-up mission and green operations? If you’re a beer-drinker, have you had or heard of Chimay?