Crimini Cups

One of the best ways to use mushrooms, such as crimini and portabella, is to use the cap as part of an open-faced sandwich, topping it with whatever you like. I often make mushroom pizza with a portabella mushroom “crust”. It saves the carbs and the time! For this recipe, I used crimini mushrooms, which work well for bite-sized appetizers or snacks, and I topped each mushroom with chopped canned pickled beets, herb goat cheese and lemon garlic vinaigrette, all garnished with chopped parsley. The result is irresistibly colorful and packed with just the right amount of bite from the pickled beets and creaminess from the herbed goat cheese.


Glow power:

Crimini mushrooms (also called “baby bellas”): have only 3-4 calories per one, are low in carbohydrates and sodium, are an excellent source of cancer-fighting selenium, reduce blood pressure and risk of stroke, are a good source of B-vitamins, contain tryptophan, which is essential to create vitamin B-3 and helps control sleep pattern and mood swings, help to prevent breast cancer and contain a high amount of antioxidant L-ergothioneine, which is important in protecting from UV and radiation as well as contributing to the liver’s detoxification abilities.

Crimini Beet and Goat Cheese Cups

by Aylin @ Glow Kitchen

Cook Time: 10 minutes

Ingredients (8-10 servings)

For the Base

  • 8-10 crimini mushrooms, stemmed
  • 1 tsp salt
  • 1 tbsp extra virgin olive oil
  • 1/2 cup canned pickled beets, chopped
  • 1-2 ounces herb goat cheese
  • Chopped parsley for garnish

For the Vinaigrette

  • 3 tbsp extra-virgin olive oil
  • Juice of half a lemon
  • 1 clove garlic, chopped


Begin by washing the crimini mushrooms with a wet towel. You don’t want to run them under the sink, since the mushrooms will absorb the water and compromise the flavor later.

Stem the mushrooms and place them top-side down on a baking sheet. Season with salt and pop into the oven at 350 degrees Fahrenheit for 10 minutes, or until they are soft, but not mushy or completely without some stature.


Meanwhile, whisk together 3 tablespoons of extra-virgin olive oil with the juice of half a lemon. To the mix, add the garlic clove chopped as finely as possible. Dice the pickled beets.


To serve, top each crimini cap with the pickled beets, a teaspoon of the lemon garlic vinaigrette and crumbled herbed goat cheese. Garnish with chopped parsley.




The dish is decidedly earthy, but there is enough tang from the pickled beets to bring some oomph. The garlic isn’t shy either.



Bon Appetit!

xo Aylin

Carrot Cake w/ Fig Cream Frosting

Okay, I think I’ve outdone myself with these. It’s always difficult to wing it while baking, as measurements are extremely important to get the texture and taste just right, but luck was on my side this morning. I wanted to create a sugar-free, fat-free, egg-free, and dairy-free whole-wheat carrot cupcake without anything bizarre in it, even a flax-egg or almond/soy milk. Simple does it. And boy did simple do it good. Mmmmmmmmm…breakfast, snack, or dessert…who cares.

Carrots: prevent cancer by virtue of compound (almost exclusive to the vegetable) falcarinol, improves vision with its high vitamin A and beta-carotene content, prevent heart disease with its carotenoids, lower blood cholesterol levels, reduce the risk of stroke, nourish the skin, helps slow the process of aging, and contributes to dental health.

Vegan Carrot Cupcake with Fig Cream Frosting

by Aylin @ Glow Kitchen

Cook Time: 15 minutes

Ingredients (12 cupcakes)

For the Cupcake

  • 2 cups whole-wheat flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1.5 cups shredded carrot
  • 1/2 cup raisins
  • 1/2 cup chopped dried figs
  • 1.5 tsp cinnamon
  • 1 cup water
  • 1/3 cup orange juice
  • 1/2 cup apple sauce
  • 1/2 cup water

For the Frosting

  • 5 figs, soaked and drained
  • 2 tbsp molasses or carob syrup
  • 1/2 can (7 oz) of coconut milk (the thickest part)


For the Cupcake, combine the cinnamon, raisins, and chopped figs in a saucepan with 1 cup of water. Bring to a boil and then reduce the heat and let the mixture simmer for about 5 minutes. The water will evaporate, leaving behind the dried fruit infused with cinnamon taste and slightly caramelized aroma.


In a bowl, pour the hot dried fruit mixture over shredded carrot. Let cool and then add 1/3 cup of orange juice. Fold all the ingredients together until well combined.


Combine all the dry ingredients – flour, baking powder, baking soda, and salt. fold the dry mixture into the wet dried fruit mixture. Add 1/2 cup of water and 1/2 cup of apple sauce and mix until all the ingredients are evenly combined.



Scoop the cupcake mixture into greased muffin tins, either sprayed with canola oil or lightly coated with coconut oil. This recipe will yield 12 muffins.


Bake at 375 degrees for 15 minutes, or until the tops of the muffins have browned and the center has set (check that a toothpick comes out clean).


For the Fig Coconut Frosting, food process five figs that had been soaked and softened in lukewarm water for at least 30 minutes. Add 2 tablespoons of molasses (or carob syrup) and 1/2 a can of coconut milk (only the thickest part of the can, which collects at the top).


Blend until smooth.


Oh. My. God. I’m surprised this lasted long enough to make it to a cupcake. It tastes soooo guilty – caramel-like with a creamy texture. Unreal.


Top the muffins with the cream.


Garnish with leftover shredded carrot and raisins.



So moist, rich, creamy…


You will beyond love these!

xo Aylin