...I am stoked that today marks the start of a long weekend. I have three days of pure bliss ahead of me. I literally can't stop smiling!
Since I now have full access to my kitchen post-Hurricane Irene's decision to knock my power out this week, I felt the need to create a utterly delicious meal for the husband and I last night.
A couple of weeks ago I spotted an interesting recipe created by Mama Pea. I was immediatly intrigued by her Italian Meatless Meatloaf Muffins.
In fact, I had planned on following her recipe exactly seeing as I knew it would be utterly delicious. But then, we lost power for four days and all of my food that I had set aside to make this recipe went sour.
But still, I had meatless muffins on the brain.
...so last night I improvised.
And here is a revamped recipe that is not-qute vegan but just as tasty as the Peas & Thank You original.
Vegetarian Bean Muffins
1/3 Cup Crumbled Feta Cheese
1/3 Cup Tomato Sauce
1. Preheat oven to 375*. Rinse beans and mash with fork until chunky-ish. (yes, chunky-ish is a technical cooking term, didn't ya know?!)
2. Mix 1 cup tomato sauce, oats, breadcrumbs, egg, garlic, italian seasonings, and chopped onion together until blended.
4. Grease muffin tin with cooking spray and spoon 2 Tbsp. of bean mixture into each muffin tin; bake for 20 minutes.
|Vegetarian Bean Muffins Served With Olive Oil & Spinach Couscous|
...a bite of beans, a bite of couscous, a bite of beans, a bite of couscous (repeated x1000) was the perfect way to enjoy this meal!
...I am not sure exactly what this weekend has in store for me yet, but I do know that I will be creating a healthier and delicious version of these-bites-of-cupcake-heaven.