Best Vegetarian Posts 2025 | Certified Coach Ceylan

Zucchini Muffins

Ceylan Ayik — Wed, 04 May 2022 16:58:14 +0000

Chickpea & Zucchini Muffins

Chickpea flour has become my new favorite thing. I could not eat chickpeas as much as I want since I am a chronic vata and beans like chickpeas give me so much bloating and discomfort. Now I learned how to make it better with spices and cooking techniques.

These muffins include loads of herbs that are great for spring season, light-astringent-bitter. They remind me of the Turkish Mucver, which is a mix of zucchini-feta-yogurt-eggs-flour-herbs, fried in oil. These delicious fritters are very heavy and not so suitable for this season, where we need lightness.

So I made this vegan version, gluten-dairy-eggs free and baked for extra fluffy texture. They can be considered like soft breads, accompanying your breakfast or soups, and they contain a balance of protein, low carbs and fiber of veggies.

Course Snack

Cuisine International

Prep Time 15

Cook Time 20

Servings 12 cups

Calories 84kcal

Equipment

1 Bowl
12 Muffin Cups

Ingredients

1 cup heaped cup grated zucchini
1 cup Chopped herbs (parsley, dill, mint, coriander)
1 cup Chickpea flour
½ tsp Pink salt
2 tbsp Olive oil and some more the oil the muffin cups
½ cup Based or regular milk, or buttermilk
½ tbsp Sodium bicarbonate and a few drops of lime juice
¼ tsp Asafoetida/hing (especially for Vata type for easing digestion) (Optional)
Garnish: Sesame and nigella seeds or poppy seeds

1 teaspoon Vata Spice mix:

¼ tsp Each of the seeds: Cumin, coriander, fennel, cardamom and 2 cloves grounded into powder in a coffee grinder or pestle and mortar
⅛ tsp Ginger
⅛ tsp Turmeric

Instructions

Preheat the oven to 350°F/180°C. Grease the muffin cups with olive oil
Place grated zucchini in a bowl and add the chopped herbs, salt, spices, chickpea flour and mix well
Slowly add the milk while checking the consistency – it should not be too runny or too thick. Check the video for consistency. If needed add more chickpea flour (if it is too liquid) or milk (if it is too dry)
Add lime juice to the sodium bicarbonate and mix well, add to the mixture, gently mix them all
Fill the muffin cups with the mixture, with the help of a spoon
Sprinkle sesame, kalonji and/or poppy seeds seeds
Bake about 40 minutes or until they have a golden brown top and until a toothpick or a skewer inserted in the middle of the muffins comes out clean
Cool muffins in the tray for 10 minutes, then transfer to a cooling rack. Muffins will keep for 2 days in the fridge in an airtight container

Video

Chocolate Carrot Cake

Ceylan Ayik — Tue, 28 Dec 2021 09:20:20 +0000

Chocolate Carrot Cake Recipe

Here is a delicious Choco-Carrot Cake, a delicious healthy treat for your cozy winter afternoons or breakfasts! The list looks long since I give you many options to make a carrot cake gluten free and vegan versions as well as regular versions.Otherwise it is really easy to make and sooo delicious to enjoy as breakfast or snack, with some nut butter and drizzle of maple or other syrup, with a cup of ginger-clove-cardamom tea!

Course Dessert

Cuisine International

Prep Time 25

Cook Time 1

Servings 6 people

Calories 155kcal

Equipment

Baking Tray
pot
pan

Ingredients

4 Medjool dates – kept in warm water, drained and pureed with a fork or mixer (or 3/4 cup maple/date/coconut/agave syrup or grape molasses (pekmez)
1 + 1/2 cup Einkorn (siyez) flour (or gluten-free flours like a mix of almond meal, sweet potato, coconut, buckwheat, etc)
1/2 cup Cacao
1cup Crushed pecans or walnuts
1/2 cup Ghee or coconut or olive oil and a bit more to brush the tray
4 Eggs at room temperature and whisked very well until they are fluffy (or alternatively mix 4 tbs flaxseed powder and 12 tbs warm water – keep 5 min)
2.5 cup Carrots grated (Approximately 4 small carrots)
1/2 cup Pecans / walnuts to decorate
2 tsp Sodium bicarbonate
1/2 tsp Orange peel
Spices: cinnamon, clove, vanilla, nutmeg, (optional cardamom, ginger)
Pinch of salt
1 tbsp Apple cider vinegar (If you are not using eggs)
1/2 cup Almond milk to add (If the texture is too thick)

Instructions

Adjust your oven to 160 degrees celsius. Prepare your cake mold by lining with paper and brushing some melted coconut or olive oil
Swift flours and cacao and mix with spices, salt, baking powder and sodium bicarbonate
Mix crushed pecans, orange peel and carrots in another bowl
Mix whisked eggs or flaxseed mixture with date puree or your choice of sweetener and melted coconut oil. If you are not using eggs, add 1tbs apple cider vinegar, too
Add these liquids to flour mix, add the pecan-carrots mixture and mix them all well with wooden spoon
Check the consistency. If it is too dry add some (plant) milk. If it is too liquid add some flour. Taste for sweetness and add more if necessary
Pour into tray, decorate with pecans or walnuts
Bake at 160degrees for about 1hour. Check with a toothpick or knife, if it comes out clean, take it out, rest it inside the tray until it cools down completely

Video

https://www.ceylanayik.com/wp-content/uploads/2021/12/healthy-chocolate-carrot-cake-gluten-free.mp4

Feta Stuffed Peppers

Ceylan Ayik — Thu, 18 Mar 2021 12:05:33 +0000

Omelette & Feta Stuffed Peppers

Course Main Course

Cuisine International

Keyword Vegetarian

Prep Time 30

Cook Time 20

Servings 4 people

Calories 178kcal

Equipment

Ingredients

2 – 3 Eggs
1 / 2 cup Crumbled Feta Cheese
1 / 3 cup Finely Chopped Herbs (Like dill, parsley and mint)
1 / 4 cup Chopped Spring Onions (Optional)
Sal & Pepper to taste
Olive Oil

Instructions

Preheat oven to 180degrees celcius
Cut the peppers in half or if they are small just take off the ribs and seeds to clean inside
Brush the peppers with olive oil inside-out
Bake the peppers 10-15minutes until they are a bit soft in an oven proof greased tray
Meanwhile whisk the eggs in a bowl, add feta, herbs, salt and pepper
Take out the peppers from the oven and pour this mixture into the pepper shells
Bake another 15 minutes or until the mixture is cooked inside. Check with a toothpick and make sure it is dry but not overcooked