Cook the ‘Hood recipe: Vegan Mixed Berry Muffins

A yummy-nummy recipe for vegan muffins from Commercial Drive's Cafe du Soleil.

Credit: Daniel Henshaw

“There’s rawness to The Drive. It’s gritty at times; it’s aesthetic at times. It’s the whole real spectrum.” —Christie Sorochan, Cafe du Soleil baker

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.


More recipes!

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

Recipe: Cafe du Soleil’s

Vegan Mixed Berry Muffins

(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