Summary: These delicious muffins are good for you, have very little sugar, and are wonderful for breakfast or as a snack!
Ingredients
1 1/2 cups whole wheat flour
1/4 cup wheat germ
1/3 cup sugar
1 teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup non dairy milk
1/2 cup unsweetened applesauce
1 cup mashed banana
1/2 teaspoon vanilla extract
1/2 cup plus 2 tablespoons pecan or walnut pieces, optional
Instructions
1. Preheat oven to 350.
2. In a large mixing bowl, combine flour, wheat germ, sugar, cinnamon, baking powder, baking soda, and salt. Set aside. In a medium size mixing bowl, combine non dairy milk, applesauce, mashed banana, and vanilla extract. Mix wet ingredients into dry mixture until thoroughly combined. This will make a thick batter. Stir in 1/2 cup of nuts, if using.
3. Spray muffin tins with non-stick cooking spray, or use liners. Fill muffin cups about 3/4 full. Sprinkle remaining nuts on top of each muffin. Bake for 15 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes in the pan; transfer to a cooling rack.
1 1/2 cups cooked brown rice (you can use white rice, quinoa, or couscous)
1 1/2 cups veggie burger crumbles
1 medium to large onion (diced)
Tops of bell peppers (diced)
4-6 mushrooms (chopped up)
1/2 of a large can of corn
1/2 large can of diced tomatoes
1 cup pasta sauce (whatever your favorite is, and you can add more o
r less to your taste)
4 tsp. nutritional yeast (optional)
1/4 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. italian seasoning
Pepper to taste
Instructions
Slice the tops off of the bell pepper, and remove the seeds from inside. Chop up any usable part of the top and set aside.
Boil a pot of salted water, put the peppers in, and cover. Reduce to a simmer and let cook for 5 to 7 minutes, then remove and carefully drain the water.
While pepper are simmering, in a large pan saute onion and chopped up peppers in a little bit of oil, until the onion softens a bit.
Then add in the mushrooms and saute for a minute or two.
Then add in veggie burger cumbles and saute for a few more minutes.
Then transfer to a large bowl, add in pasta sauce, rice, corn, diced tomatoes, nutritional yeast (if using), and spices.
Mix it all up really well, then stuff into peppers.
Place peppers in a glass dish and place filled peppers in it, pop it in the oven, and bake for 45 minutes to 1 hour. Then you can snack on the leftover filling while you’re waiting for it to cook! = )
One of mine and Daniel’s favorite desserts is carrot cake. But we wanted to figure out how to make one of our favorite sweet things vegan. Here is the best version we came up with, and I am positive you could fool anyone! It tastes just like a regular carrot cake and is delicious!!
Next is the recipe for the faux cream cheese frosting. Once the cakes are cooled you can put a layer of frosting between the cakes, and then use the rest of the frosting to frost the top and the sides of the cake.
When I was a wee lad my mom would make delicious tofu lasagna. I have tried to make it myself but I just don’t have the patience. This stuff is similarly satisfying but seems like less work to me. Try it out and let me know what you think!
First you need to make the cheesy filling:
Next you’ll need to make the breadcrumb topping. This adds a nice satisfying crispy layer on top of the dish.
Now for the final assembly. Here’s where we see it all come together. For the pasta you can use any large, tubular pasta. I personally prefer rigatoni to ziti. For the sauce I used a vegan, off the shelf tomato basil sauce.
Somewhere near the middle of the day I began to feel hungry and wandered into the kitchen. We had some tempeh, zucchini and pita pockets from a local bakery. Angela suggested these tempeh curry pockets and so we began. This is loosely based on a recipe I found a while ago but we made some changes to simplify it. These things are really delicious and pretty easy to prepare.
