Savory Cornbread muffins

4.5 oz canola oil
1 cup 2% milk
2 eggs
1 tsp honey
1 1/4 cups white flour
1 cup medium grind cornmeal
1 TB baking powder
2 tsp salt
4 twists of the pepper grinder
2 cups fresh or frozen thawed corn kernals)
1 cup sliced scallions
1 cup grated cheddar cheese
1 small can green chilis

bake at 425 15-20 min


Adapted from Foolproof Living website

Lentil dal soup with spinach

Sauté onion and sweet potato in oil. 
Boil 8 cups water with 4 buillion. Add dill, thyme, marjoram and 4 bay leaves. 
Add 1.5 cups red lentils to pot. Add broth.
Add can of diced fire roasted tomatoes.
Add 1 tsp turmeric. Simmer 15 min until lentils are soft.
Remove bay leaves.
In separate pan, sauté 4 cloves of garlic in 1 TB olive oil until browned.
Add 1 can coconut milk to pot. Add garlic and oil.
Bring back to a simmer then add one whole package of spinach.
Remove from heat and stir in spinach.
Serve with naan. 

No Sugar No Oil Banana Bread

2 cups (240gm) all-purpose flour
1 cup (120gm) whole wheat pastry flour (can sub all-purpose flour if you don't have pastry flour)
3 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp salt

Mix in a large bowl.

4 eggs
4 ripe bananas (the more brown they are, the sweeter it will be)
1 cup (240gm) applesauce

Mix with an electric mixer until combined. Combine wet and dry ingredients until just mixed.

1 cup chopped walnuts
1 cup raisins
1 sliced up banana

Mix in raisins, walnuts and banana. Pour into bundt pan sprayed with oil. Bake 40min at 350 degrees. Done when knife inserted comes out clean.

Italian Vegan meatballs

1 sauted onion
3 cloves garlic
whirl in Cuisinart

Add 1/2 package of cooked lentils
1/2 cup walnuts
1 small package of basil leaves
3 TB TJs bruscetta
Whirl in cuisinart

Move to a bowl and mix with 1/2 cup bread crumbs and 1/2 jar of sundried tomatoes (chopped)
1 tsp salt
pepper to taste

Mix together and form into balls.  Cook at 350 for 20 min.

Pumpkin Lentil stew

1 onion, chopped

2 cloves garlic, chopped

1 package red lentils (trader Joe's or Whole foods)

6 cups water + 3 bullion (I use Edward and Sons Not-Beef Cubes) or 6 cups veggie broth

1 tsp cumin

1 tsp coriander

1 tsp turmeric

2 TB tomato paste

Saute onion and garlic in a bit of oil. Add everything else and bring to a boil. Simmer on low 15-20 min until lentils are soft. 

Serve with:

lemon juice

golden raisins

pumpkins seeds (pepitas)

Zhoug sauce (Trader Joe's)

Blueberry Muffins

Dry:
1 1/2 cup all purpose flour
1 cup oat bran
1 tsp baking soda
1/4 tsp salt

Wet ingredients:
1 cup soymilk
4 tsp apple cider vinegar (combine and let curdle)
1 large egg
1/2 cup unsweetened applesauce
2 TBS sugar
1 TB canola oil
1 tsp vanilla extract
Zest of one orange

2 cups fresh blueberries

Combine wet and dry ingredients separately then combine together. Add blueberries. Bake at 350 for 20 min.

Vegan Curried Tofu Salad

1 package firm tofu
2 tsp curry powder
3/4 cup Veganaise
1/4 cup Major Grey Chutney
6 stalks of celery, finely chopped
1/4 head of cabbage, finely chopped
1 bunch of scallions, chopped
1/4- 1/2 cup raisins
1/4- 1/2 cup salted cashews, chopped

Press the tofu in Tofu Express until water expelled (Approx 30 min). Chop into one inch cubes.  Toss cubed tofu in a bowl with curry powder and a pinch of salt until coated. Bake at 450 degrees on silicone mat or parchment paper for 15 min, turning once, until browned. Let tofu cool. Add tofu, celery, cabbage, scallions, raisins and cashews together into a bowl.  Mix veganaise and chutney together in a separate bowl until combined. Mix in the dressing.  Best after left in fridge for a while for flavors to combine. Can serve in a lettuce wrap or tortilla or over a bed of lettuce or eaten straight from the bowl.