So I was really going to title this post “The Cheater’s Guide To Building a Raised Vegetable Bed”.
Because I totally cheated.
I’m sorry Pioneer Woman.
I googled. I found your amazing directions. Step by step… fool proof directions. I even made a list of all the supplies I would need and took them to Home Depot with the full intention of loading up on DIY screws and wood.
And then while I was walking through the garden center I stumbled upon a display of “Raised Garden Kits” No tools Required. Sets up in Minutes. $24.99.
It was like the most tempting Informercial ever. Like when you’re starving, watching TV at 2 am and the Magic Bullet comes on whipping up chocolate milkshakes and strawberry smoothies.
Check her out! 10 minutes after I got it out of the box. All you have to do is slide the little wooden sides into the divots on the corner stakes, my kind of DIY.
So today’s task is to cut the weed protector to fit the bottom of the bed and then to fill it with all of my soil and compost.
That is A LOT of soil.
And then plant these little babies.
Only do you see one small problem?
Please scroll to the pic of my vegetable bed…. then scroll back to the number of plants in this picture. Do you see a problem here?
I have like 5 vegetable plants for 32 square feet of vegetable bed…..
I did not buy the ‘Build Your Own Veggie Bed Kit”. I bought the “Build Your Own Farm” kit.
Back to the store!
But first… back to kitchen to show you my new favorite healthy blueberry muffin recipe!
These little babies are Vegan and Whole Wheat and delicious! If I’m going to be working hard in my garden all summer I’m going to have to start my day off with a good breakfast! And a quick breakfast… because we all know how functional I am in the A.M….there are no eggs getting cooked in this house, or pancakes flipping. I want quick and I want easy.
I found this recipe in my brand new vegan cookbook, Sticky Fingers’ Sweets and I am absolutely obsessed! I’ve baked my way through a few different vegan baking books and none of them have anything on Doron Petersan’s recipes. I’ve made her chocolate chip cookies and oatmeal cookies too and they have all been fantastic! And yes… they’re vegan… do I prefer a regular nestle tollhouse chocolate chip cookie?
I don’t even know anymore! These are pretty darn good.
These muffins are super moist, and the perfect lightness – not too heavy like a lot of whole wheat muffins are, but not so light that its like eating dessert for breakfast. With a just a hint of lemon and bursting with fresh blueberries, these are a super yummy on-the-go breakfast.
Here’s the recipe!
Yields 12 mufins
For the Muffins
- 2 tablespoons non-hydrogenated vegan margarine (I use Earth Balance)
- 2/3 cup sugar
- 1/4 cup lightly packed brown sugar
- 1/2 cup plain soymilk
- 1/4 cup canola oil
- 1 1/2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon egg replacer (I used Ener-G)
- 1/3 cup water
- 1 1/4 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- 1/4 cup rolled oats (not instant)
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- Preheat oven to 350 degrees and a line a standard muffin tin with 12 liners.
- Combine margarine and sugars in a large bowl and beat on medium-high speed until light and fluffy.
- In a small bowl whisk together the soy milk, oil, lemon juice, and vanilla. Add to sugar mixture and mix until combined.
- In another small bowl, whisk together the egg replacer and water and add to sugar mixture. Mix until combined.
- In a medium bowl combine flours, baking powder, baking soda, and salt. Add to wet ingredients and stir until just mixed. Do not over mix or you will end up with tough muffins.
- Gently fold in the blueberries.
- To make the oat topping: Combine all ingredients in a small bowl.
- Fill muffin tins about 2/3 of the way full and sprinkle oat topping evenly on top.
- Bake for about 20 minutes or until a toothpick inserted into middle of muffin comes out clean.
- Cool in pan.