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A yummy-nummy recipe for vegan muffins from Commercial Drive's Cafe du Soleil.
A nutritionally-conscientious and child-friendly joint with funk and a DIY attitude, Cafe du Soleil offers a completely vegetarian menu, including full breakfast, a famous Eggs Benny, burgers, delicious smoothies and wraps. The soups are always vegan and always changing. Granville Online editor Hilary Henegar recommends “The Sandwich,” with sprouts, cukes, tomatoes and sundried tomato-sunflower seed spread between two slices of grilled focaccia.
Try these other recipes from Cook the ‘Hood: Recipes that Capture the Vibe of a Neighbourhood (courtesy Wendy and Shaun Walsh):
Curry in a Hurry (from the East End Food Co-Op)
Healthy Hemp Salad Dressing (from Drive Organics)
Back to main article: Cook the ‘Hood
(makes 12)
Dry ingredients:
3 cups whole wheat flour
3 cups oats
3 teaspoons baking powder
1½ teaspoons baking soda
1 tablespoon cinnamon
Mix dry ingredients and then add:
1 cup frozen or fresh blueberries
1 cup frozen or fresh raspberries
1 medium zucchini,
grated ¾ cup dried apricots, chopped
Mix the following wet ingredients separately:
¾ cup olive oil
2 cups organic Santa Cruz Apple Cider
2 mashed bananas
Add wet ingredients to dry mixture, just enough to combine. Scoop into 12 muffin cups (batter will be heaping). Bake at 350 F for 1 hour.
CAFÉ DU SOLEIL, 1393 Commercial Drive, 604-254-1145