Ahhhh radishes, those DayGlo roots from the dirt. There is such a satisfying tug as each one is lifted from the soil. Radishes are the vegetable grower’s secret weapon as they are a relatively un-fussy crop and ready in as few as 18 days from planting seeds (new potatoes take around 65). In the past, my average annual radish consumption was probably around 3.7 total–a couple roasted, a few slices on a salad, maybe a couple pickled radish slices alongside Indian food. Mostly, I grew them for a few loyal fans and because they are fun (and adorable). Hold tight though, because the radish revolution is here and now.
To change your radish-despising mind, it’s time to rethink radishes. They are now new potatoes’ cousin. Give them a scrub, trim the ends, and boil until tender. I give them the full treatment with a hefty does of my homemade vegan butter, Maldon sea salt, and fresh cut herbs from the garden. Oh, and they are low carb, if you are into that.
Radishes get the full new potato treatment in a low-carb, farmer-friendly, seasonal side dish.
oil or vegan butter
Pull greens off radishes. Scrub radishes with a cloth to remove dirt. Trim off ends if you like. If some radishes are especially large, trim to uniform size for even cooking time.
Place radishes in a pot and fill two-thirds of the way with cold water. Set on high heat until simmer is reached. Turn down heat and simmer radishes, checking after about five minutes. They may take up to ten minutes, or more, depending on size and age. Test with a fork–radishes should be fork tender.
Drain and place radishes in bowl along with sea salt, oil/vegan butter, and garnish with freshly chopped herbs!
In my imaginary world, there exists a cute diner with all kinds of food that all just happens to be gluten-free and vegan. I think the muffins spotted in this food fantasy are actually derived from memories of those giant Sam’s Club or Costco muffins. What can I say, my bar is high and my childhood cuisine memories are strong.
This recipe is adapted from a 2013 Gourmet Magazine (the memories!) article; I’ve been making these (or some variation) since I was 16
Read the recipes notes FIRST + then make these muffins, win friends, and influence people.
Big, overflowing blueberry muffins that happen to be gluten-free, vegan, and whole-grain. Read the NOTES first!
¼cuprefined coconut oil melted
3Tablespoonsneutral oil like grapeseed or sunflower
⅓cupplant milk room tempnot cold
1chia egg 1 Tablespoon ground chia mixed w/ 3 Tablespoons water to create slurry
½teaspoonvanilla or almond extract optional
125gramsgluten-free oat flour
1 ½teaspoonsbaking powder
1 ½ -2cupsblueberries fresh or frozen
Coarse sugar for toppingoptional
Preheat oven to 375F. Line or grease your muffin tin according to how many muffins you plan to make (you’ve read the notes, right?).
In a bowl, whisk together the coconut oil, neutral oil, and plant milk until combined. Whisk in chia egg + extract (if using). Set aside.
Measure the flour + starch, then add the white sugar, baking powder and salt. Stir together until well-mixed. Add to bowl of wet ingredients and fold together. Gently stir in blueberries.
Divide batter among your prepared muffin tin(s). Sprinkle some coarse sugar over the top for a little extra sparkle.
Bake until golden, and a toothpick inserted into middle comes out clean. Depending on what size you’ve made the muffins and whether you are using fresh or frozen berries, this will take between 20 minutes (for smaller muffins) to 38-42 minutes (if you make 6 giant). Check after 20 and then check at 5 minute intervals. Cool in pans for 15 minutes before removing. Muffins will be delicate when they are piping hot!
Serve with fresh coffee, preferably black, just like you’d get at a bakery!
This recipe makes 6-8 muffins (or 12 muffins if you are OK with them being on the small size) using a standard-sized muffin tin. The ideal is probably 8 but I usually make 6 and overflow them a bit.
Blasphemy: I prefer frozen wild (or low-bush) blueberries. I use 1.5 cups. If you are going to make 8-12 muffins, use two cups. Frozen are fine, don’t thaw first, but do expect the muffins to take a bit longer to bake as the frozen berries cool the batter.