Your favorite sandwich toppings like: Lettuce, Tomato, Pickle, Avocado, Dijon mustard
Optional add-ins: finely chopped celery, carrots, onion, pickle, substitute mashed avocado for mayo
Quarantine has given me an opportunity to refine my baking skills and every week I am baking something from bread to muffins from cookies to crackers. Sunday mornings often mean muffins, pancakes or cookies. Here is my favorite variation on Blueberry Muffins.
Yield: 12 muffins
1 cup soy milk (oat milk works, but soy curdles better)
1 tsp apple cider vinegar
2 cups all purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 ripe banana
1/4 cup coconut sugar
2 tsp maple syrup
1/4 cup plus 2 Tbsp melted coconut oil
1 tsp vanilla extract
2 cups blueberries (if using frozen, be sure to thaw first)
1. Begin by preparing the sour cream: In a small saucepan over low heat, gently heat the cloves of garlic in grape seed oil until the garlic is lightly browned and fragrant. Add this to high speed blender with the remaining ingredients and blend on high, until smooth. Adjust with more salt and lime juice if needed. Pour into a container and place in fridge to cool and firm slightly.
2. Prepare beans by emptying the can of beans into a bowl. Stir in chili powder, garlic powder and salt to taste. Combine well. Spread the beans on the bottom of a 9x9 pyrex creating an even layer.
3. Next, layer on guacamole then salsa, followed by cooled sour cream and a healthy layer of shredded cheese. Top with sliced tomatoes, olives and green onions.
4. Refrigerate for at least one hour, but overnight tastes best.
5. Enjoy with tortilla chips.
5 Tbsp Miyokos Vegan Butter
2 16 oz bags frozen hash browns, thawed completely
1 bunch of kale stemmed and finely chopped
1 package of Extra Firm Silken tofu
1/2 tsp garlic powder
1/2 tsp turmeric
Sea salt & pepper to taste
2 cups prepared Cheeze Sauce or favorite Vegan cheeze shreds
1-2 Tbsp Nutritional Yeast
6 cups veggie broth
1 Tbsp grape seed oil
1 onion diced
1 carrot diced
2 stalks celery diced
2 cloves garlic, minced
1 tsp cumin
1 tsp turmeric
1 tsp garlic powder
1 tsp coriander powder
1/2 tsp onion powder
1 bay leaf
1 cup red lentils soaked and rinsed
3 cups baby greens
Juice of one lemon
Braggs, Salt and Pepper to taste
4 medium Russet Potatoes, halved then cut into thirds
1 lb cremini or white button mushrooms, quartered
1 cauliflower, cut into florets and half or quarter any larger florets
1 lb brussel sprouts, halve the larger brussels
1/2 tsp dried thyme
1/2 tsp dried rosemary
Grape seed oil, Sea Salt and pepper to taste
3 Tbsp Tahini
3-4 Tbsp filtered water
1 tsp Bragg’s aminos
Dash of cayenne (optional)
Use over roasted veggies, on top of baked tofu, salad or braised greens.
Red lentil pasta, may also use whole wheat or brown rice penne
2 tbsp coconut oil
1 onion chopped
1 garlic minced
1 small bunch lacinto kale, finely chopped.
1 tsp dry sage
1/2 tsp poultry seasoning
1 can coconut milk
1 can plain pumpkin
1 Tbsp nutritional yeast
Salt and pepper
1 tsp Bragg
1/2 tsp cayenne (optional)
I am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food.