Pumpkin Chocolate Chip Blender Muffins

Who doesn’t love a good muffin, especially when it’s warm? This one packs moisture and flavour with pumpkin, and a sweet surprise with chocolate chips. Bonus: They’re easy to make and oh-so-tasty, too!

Makes: 12 muffins

Total Time: 30 Minutes

Difficulty: Intermediate

Ingredients

  • 2 large eggs
  • 60 ml (¼ cup) light olive oil
  • 245 g (1 cup) pumpkin purée
  • 60 ml (¼ cup) skimmed milk
  • 150 g (¾ cup) caster sugar
  • 220 g (1¾ cup) plain flour
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • ½ teaspoon salt
  • 120 g (½ cup) plain chocolate (50% cocoa)

Directions

  1. Preheat oven to 350°F (175°C). Lightly coat a muffin pan with cooking spray, or use cupcake liners.
  2. Place eggs, oil, pumpkin, milk, and sugar into the Vitamix container in the order listed and secure the lid.
  3. Select Variable 1 and press start. Slowly increase the speed to Variable 5 and blend for 10 seconds. Set aside.
  4. In a medium mixing bowl, thoroughly mix together the flour, baking soda, cinnamon, allspice, and salt. Stir in chocolate chips.
  5. Pour the pumpkin mixture into the bowl with the dry ingredients and mix well with a spoon.
  6. Use an ice cream scoop or a spoon to portion the batter into the muffin cups. Bake for 20 to 25 minutes.
  7. Cool on a wire rack for 5 minutes.
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Gluten-Free Brownies

A delicious, gluten-free indulgence for all to enjoy.

Dietary Interests: Vegetarian, Gluten-Free

Makes: 9 servings

Total Time: 35 Minutes

Difficulty: Advanced

Ingredients

  • icing sugar
  • 120 g (1 cup) chopped walnuts, optional
  • 225 g (1¼ cup) plain chocolate (50% cocoa)
  • 3 large eggs
  • 1 teaspoon vanilla essence
  • 150 g (¾ cup) caster sugar
  • 75 g (⅓ cup) butter, cut into pieces
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 25 g (¼ cup) unsweetened cocoa powder
  • 40 g (⅓ cup) cornstarch

Directions

  1. Preheat oven to 180ºC (350ºF) and grease a 20-cm (8-inch) square glass pan.
  2. In a medium-sized mixing bowl combine the cornflour, cocoa powder, cinnamon, and salt. Whisk by hand until well blended.
  3. Place butter, sugar, vanilla, and eggs into the Vitamix container in the order listed and secure lid.
    Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 10, then to High.
  5. Blend for 35 seconds or until well blended.
  6. Pour mixture into dry ingredients, add chocolate chips and walnuts and stir together to combine.
  7. Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
  8. If desired, dust brownies with powdered sugar prior to serving.

Notes

When checking for doneness, because of the melted chocolate chips the toothpick may not come out clean. To tell if brownies are done, top should be firm to the touch and sides should be just beginning to turn crisp.

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Oatmeal Cranberry Pancakes

Whole-grain goodness with the sweet and crunchy surprise of dried cranberries and sunflower seeds. Top off with our fresh fruit syrup for extra flavour!

Makes: 10-12 pancakes

Total Time: 25 Minutes

Difficulty: Intermediate

Ingredients

  • 360 ml (1½ cup) milk
  • 1 large egg
  • 2 Tablespoons light olive oil
  • 60 g (¾ cup) rolled oats, uncooked
  • 150 g (1¼ cup) whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 25 g (¼ cup) flax meal
  • 25 g (¼ cup) dried cranberries
  • 2 Tablespoons sunflower seeds

Directions

  1. Place milk, egg, oil and 20 g (¼ cup) rolled oats into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 6.
  4. Blend for 20 seconds.
  5. Combine the remaining oats, flour, baking powder, bicarbonate of soda, salt and flax meal in a large bowl, stirring to combine.
  6. Pour wet mixture into the dry ingredients and mix gently by hand to combine.
  7. Stir in the dried cranberries and sunflower seeds.
  8. Allow mixture to set for 10 minutes before cooking.
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Oatmeal Cake

This delicious, easy-to-make Taiwanese oatmeal cake is steamed, giving it a glutinous texture.

Makes: 1 cake

Total Time: 36 Minutes

Difficulty: Easy

Ingredients

  • 80 g (1 cup) rolled oats
  • 360 ml (1½ cup) water
  • 150 g (1 cup) lotus root powder
  • 210 g (1 cup) light brown sugar, packed

Directions

  1. Soak the dry oats in water (375 ml) for 3 to 4 hours.
  2. Drain the oats. Add all ingredients to the Vitamix container in the order listed and secure the lid.
  3. Select Variable 1, start the machine, and slowly increase to its highest speed.
  4. Blend for 2 minutes. The container should feel warm to the touch.
  5. Use a spatula to scrape the sides of the container and pour the mixture into the inner pot of a steam cooker.
  6. Shake off the surface bubbles, then sprinkle with nuts or raisins.
  7. Add 2 to 3 cups of water into the outer pot and steam for approximately 15 to 20minutes, or until set. Serve the cake after it has cooled.
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Curried Carrot Soup

Sautée the carrots and onions to bring out a more intense flavour in this vibrant soup..

Makes: 960 ml (4 cups)

Total Time: 21 Minutes

Difficulty: Intermediate

Ingredients

  • 6 carrots, halved
  • 80 g (½ cup) onion, peeled, diced
  • 120 ml (½ cup) soy milk
  • 1 teaspoon curry powder
  • ⅛ lemon, peeled
  • salt and pepper, to taste
  • 480 ml (2 cups) vegetable stock

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
    Select Variable 1.
  2. Turn machine on and slowly increase speed to Variable 10, then to High.
  3. Blend for 6 minutes or until steam escapes through lid. Serve immediately.

Notes
For recipe variation, use 2%, skim or low fat milk instead of soy milk.

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Vegetable Cakes

An ideal appetizer option for vegetarian guests, these cakes can be turned into bite-size portions by using a smaller scoop

Makes: 16 vegetable cakes

Total Time: 30 Minutes

Difficulty: Advanced

Ingredients

  • 2 large eggs
  • 120 g (1 ) parsnip, quartered
  • 1 garlic clove, peeled
  • 1 teaspoon salt
  • ¼ teaspoon whole black peppercorns
  • 50 g (½ cup) almond flour
  • 3 g (2 Tablespoons) oregano, fresh
  • 1 Tablespoon olive oil
  • 60 g (½ ) small onion, peeled, halved
  • 90 g (3 cups) spinach, fresh
  • 150 g (1 cup) sun-ripened tomatoes, drained

Directions

  1. Place egg, parsnip, garlic, salt, pepper, flour and oregano into the Vitamix container and secure the lid.
    Select Variable 1.
  2. Turn machine on slowly increase speed to the highest speed.
  3. Blend for 30 seconds, using the tamper to push the ingredients into the blade.
  4. In a large sauté pan heat the olive oil on medium high heat.
  5. Add onions and sauté until tender about 5 minutes. Add the spinach and sundried tomatoes cook until wilted.
  6. Add mixture to the mixture in the Vitamix container.
  7. Select Variable 5.
  8. Switch machine on and off quickly to pulse. Pulse 6 to 8 times to incorporate.
  9. Prepare a baking sheet with parchment paper.
  10. Scoop batter out onto parchment with a #40 scoop.
  11. Bake at 350°F (180°C) for 20 to 30 minutes or until firm.
  12. Serve immediately with your favorite dipping sauce.

Notes
The texture of these come out like crab cakes and make a great vegetarian holiday hors d’ouerve.

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Lemon Curd Impossible Puddings

Smooth, zesty and lemony – it’s so easy to prepare, you just pop it all into the blender and blitz. Thanks to Donna Hay & KitchenAid.

 

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Mushroom Soup - Everyday Gourmet

From the simplest of meals to more sophisticated recipes and techniques, Everyday Gourmet will inspire you to get more out of your kitchen.

 

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Veggie Burger

Zucchini Veggie Burger

These well-seasoned vegan burgers feature zucchini, mushrooms, roasted almonds, and brown rice for a hearty meal. Make a large batch and freeze so you’re never without them!

Makes: 8 120g patties (8 4-ounce patties)

Total Time: 20 Minutes

Difficulty: Intermediate

Ingredients

  • 400 g (3 ) courgette, quartered
  • 2¼ teaspoon salt, divided use
  • 80 g (⅓ cup) chopped shallot
  • 160 g (1 cup) chopped cremini mushrooms
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 garlic clove, peeled
  • 2 teaspoons lemon zest
  • 1 Tablespoon lemon juice
  • 25 g (¼ cup) roasted almonds
  • 300 g (1⅓ cup) brown rice, cooked and cooled
  • 80 g (½ cup + 1 Tablespoon) chickpea flour
  • 3 teaspoons egg substitute
  • 2 Tablespoons warm water
  • 70 ml (¼ cup + ½ Tablespoon) olive oil, for cooking

Directions

  1. Place zucchini into the Vitamix container and secure the lid.
  2. Select Variable 8. Pulse 8 to 10 times, or until evenly chopped, using the tamper to press zucchini toward the blades.
  3. Transfer zucchini to a mixing bowl and season with ¾ teaspoon of salt. Let sit for 5 minutes, then strain through a cloth, pressing as much liquid out of zucchini as possible.
  4. Add shallots and mushrooms to the Vitamix container and secure the lid.
  5. Select Variable 8 and Pulse 4 to 5 times, or until chopped.
  6. Add coriander, cumin, garlic, lemon zest, lemon juice, chopped zucchini, almonds, and rice to the container in the order listed and secure the lid.
  7. Select Variable 6 and Pulse 4 to 5 times, until all ingredients are chopped and combined together.
  8. Transfer to a mixing bowl and add flour. Stir together egg replacer and warm water, and add to the mixing bowl. Use your hands to combine all ingredients.
  9. Form mixture into patties. Place a sauté pan over medium-high heat and add 1 Tablespoon olive oil. Sear each patty for 3 minutes per side. Add oil as needed until all burgers have been cooked.
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Celery Potato Soup

Celery Potato Soup

This recipe uses the entire celery stalk, leaves and all, for a more intense celery flavour.

Makes: 1.5 l (6½ cup)

Total Time: 45 Minutes

Difficulty: Intermediate

Ingredients

  • 3 Tablespoons olive oil
  • 455 g (1 pound) celery, diced
  • 80 g (½ cup) onion, peeled, diced
  • 600 ml (2½ cup) vegetable stock
  • 240 ml (1 cup) low fat buttermilk
  • 2 small russet potatoes, cooked and quartered
  • 3 garlic cloves, roasted
  • salt and pepper, to taste

Directions

  1. Sauté celery and onions in oil until softened.
  2. Add vegetable broth and let simmer for about 25 minutes.
  3. Place cooked ingredients, buttermilk, potatoes, garlic, salt, and pepper into the Vitamix container in the order listed and secure lid.
  4. Select Variable 1.
  5. Turn machine on and slowly increase speed to Variable 10, then to High.
  6. Blend for 2 minutes.
  7. Serve immediately.

Submitted By: Vitamix

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Chunky Corn Chowder

Chunky Corn Chowder

The smooth base of this chunky corn chowder is made in the Vitamix, followed by stovetop veggies to add a crisp, corn-off-the-cob texture.

Makes: 1.2 l (5 cups)

Total Time: 30 Minutes

Difficulty: Intermediate

Ingredients:

  • 1 Tablespoon butter, room temperature
  • 120 g (¾ cup) onion
  • 520 g (18 ounces) small russet potatoes
  • 480 ml (2 cups) vegetable stock
  • 375 g (3 cups) corn
  • 120 ml (½ cup) milk
  • salt and pepper, to taste
  • 1 sprig parsley

Directions:

  1. Heat a medium saucepan over medium low heat. Sauté onion in butter until soft, about 5 minutes. Add potatoes, stock, and 1 cup corn. Simmer with lid on until potatoes are tender, about 15 to 20 minutes.
  2. Place mixture and milk into the Vitamix container and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 7.
  5. Blend for 10 to 15 seconds.
  6. Return mixture to saucepan over low heat. Stir in remaining corn and season with salt and pepper. Serve garnished with fresh chopped parsley.
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VEGETABLE PILAF WITH SAFFRON AND CHICKEN BREASTS

Vegetable Pilaf with Saffron & Chicken Breasts

STAUB SHALLOW COCOTTE

Portions: 4

Preparation: 25 min.

Cooking Time: 30 min

Ingredients:

  • 1 red onion
  • 1-2 garlic cloves
  • About 12 cherry tomatoes
  • 1 squash
  • 1 red and 1 yellow pepper
  • 1 medium eggplant
  • 2 chicken breasts without the skin, 150g
  • 75g butter in total
  • 2-3 tbsp. olive oil
  • Salt, pepper
  • 600ml chicken broth
  • 300g long grain rice
  • 1/2 tsp. saffron strands

Preparation:

  1. Peel onion and garlic. Thinly slice the onion, finely chop the garlic, cut the tomatoes in halves. Wash the remaining vegetables and cut them and the meat into bite-sized pieces.
  2. Heat up half the butter with oil in the STAUB cocotte, then fry the chicken breasts and season with salt and pepper. Remove the chicken from the casserole, add the vegetables and fry while stirring every 5 minutes or so.
  3. Season with salt and pepper. Remove the vegetables from the casserole.
  4. Add the remaining butter and sauté the onions and garlic for a short time. Add the broth and bring to the boil.
  5. Add the rice and saffron to the boiling broth and season with salt. Reduce the heat, cover and cook the rice for about 15 minutes in a slightly simmering broth.
  6. After about 15 minutes, stir the cooked vegetables and chicken breasts into the rice and cook for another 5 minutes. Remove the casserole from the heat, open the cover slightly and let the water evaporate from the pilaf for 10 minutes.
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