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Vegan Peach Almond Silk Muffins + Good Food Here

Posted May 21 2011 12:00am
Good Afternoon and Happy Weekend~

We kicked off our weekend by walking over to the Belmont and 43rd Street Food Cart Pod- called Good Food Here.

I love hitting the food carts when the weather is nice because everyone is able to get what they want to eat but we all get to share a meal together outside.   I was excited to try the vegan cart called Kitchen Dances.

Kitchen Dances has a robust menu of vegan dishes including sandwiches, raw food dishes and pastries.
I was intrigued by the Golden Beet Ravioli and was not disappointed!

 Golden Beet Ravioli – golden beets filled with basil-hazelnut pesto, cashew pinenut cheese, fresh heirloom tomato marinara and a side salad.  They were out of the Heirloom tomato marinara so topped it with a silken tofu aioli. 

Wow!  This was an incredible dish and I liked it so much that I would like to duplicate it at home.  The beets are raw and crunchy and the basil-hazelnut pesto and cashew pine-nut cheese are packed with flavor and texture and plays well off the crunch of the beet.  It is also a beautiful dish and I always enjoy eating pretty food.

My daughter Zoe, decided to go with the classic French Dip at Creme de La Creme.

Crème de la Crème serves French food from a restored 1961 Ford School bus. We use organic produce whenever possible. Reusable dishes for dining at the pod and all to-go service items are 100% compostable. All items are prepared and cooked on the bus.

This sandwich is such a throw-back to my childhood because I remember ordering French Dips whenever we went out to eat as a kid and feeling "oh so sophisticated."  Zoe loved this sandwich and Emmet even helped her finish it.

Emmet decided to try the Teriyaki Chicken Plate at Namu Killer Korean BBQ.

Owned and operated by Gary Evans and Clint Colbert, Namu offers up only a few items, but those items sate your BBQ appetite. 

This is the perfect dish for Emmet.  Teriyaki chicken, rice, cucumber salad and spicy kimchee.   Yum.

Steve decided to check out the Euro Trash Cart.

Come get 'Trashed at EuroTrash FoodCart! Mediterranean inspired food with a sloppy American twist.

Steve ordered the Piri Piri Chicken. 
and an order of the Euro Trash Chips!

The family said these were amazing! I was saving room for dessert so took a pass.

Next stop was at Sweet Pea's Brulee Cart. 
Creme Brulee (vanilla and other flavors), handmade marshmallows, s’mores, strawberry shortcake parfait, chewy chocolate ganache cookies, celery & peanut butter, salted chewy caramels.

We picked up a pack of Vanilla Marshmallows
and the
Chewy Chocolate Ganache Cookie

This cookie is pretty freaking incredible.  Chewy and creamy and chocolatey.  Oh my.
Emmet topped his meal off with a cone from Fifty Licks!

He ordered a Tahitian Vanilla cone.
Incredible!We swirl fruity, tropical tahitian vanilla with a hint of swarthy, smoky mexican vanilla to create this epic ice cream. This will change the way you think about vanilla.

We just scratched the surface at Good Food Here and will have to come back soon and check out some of the other carts.  All the food we had was fresh and delicious and a fun way to spend a Friday evening!

We took a stroll through Laurelhurst park on the way home to wear off some of those calories and to enjoy the warm weather.

When I popped out of bed this morning, I had Peach Muffins on the brain and wanted to surprise everyone with a fresh batch of warm muffins for breakfast.  I also wanted to conclude my 3 day Silk for Milk Challenge with a baked good and these muffins fit the bill!

Vegan Peach Almond Silk Muffins


1 cup quick cooking oats (I used McCann's Irish Oatmeal)
1 cup Silk Pure Almond Milk
1/3 cup brown sugar
1/3 cup applesauce
1/4 cup molasses
1/2 tsp almond extract
1 flaxseed egg (1 tbsp ground flaxseed + 3 tbsps warm water) mixed and set aside for 5 minutes
1 1/3 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
2 cups frozen peaches, thawed and diced or 2 cups pitted and diced fresh peaches
2 tablespoons white sugar
1/2 teaspoon ground cinnamon


1.Preheat oven to 400 degrees F . Grease muffin cups or line with paper muffin liners.

2.In a large bowl, mix together oats, almond milk, brown sugar, applesauce, molasses. Add in flax egg,  In a separate bowl, stir together flour, baking soda and baking powder. Stir flour mixture into wet mixture, just until moistened. Fold in peaches. Spoon batter into prepared muffin cups.

3.Bake in preheated oven for 15 minutes. While muffins are baking, combine 2 tablespoons sugar and 1/2 teaspoon cinnamon. After 15 minutes of baking, remove muffins from oven and sprinkle with cinnamon sugar. Return to oven and continue baking for 3 minutes, until a toothpick inserted into center of a muffin comes out clean.

I served these fantastic muffins with a side of greek yogurt topped with peach preserves and a sprinkle of pistachios. The adults also enjoyed a fresh cup of Stumptown Coffee.  A great way to gear up for all the activities of the day.

Do forget to enter the Silk for Milk Giveway!  Click here for details .
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